Republic of the Philippines

Region VII, Central Visayas

Division of Cebu Province
District of Sogod
Mohon National High School
Mohon, Sogod, Cebu

SHS Year End Assessment Table of Specifications 2020-2021

FOOD and BEVERAGE SERVICES 12

Easy (60%) Average (30%) Difficult( 10%)

Remembering Applying Critical Thinking
Quarter MELC
# of # of # of
Item # Item # Item #
Item/s Item/s Item/s
Take Table Reservations
Prepare Service Stations and
Equipment
1 3 7,8,10 2 6,9
Set-up Tables in the dining area
Set the mood or ambiance of the
dining area
Welcome and Greet Guests
Seat the guests
2 Take Food and Beverage Orders 3 1,3,4 1 2 1 5
Liaise between kitchen and dining
areas.

Know the product 11,12,

3 3 2 13,19
Undertake Suggestive Selling 17

Carry out Upselling Techniques

Serve Food orders 14,
4 3 1 16 1 18
Assist the Diners 15,20
Serve Beverage Orders

Prepared by:
 FOOD AND BEVERAGE 12
Division Integration of Assessment of Learning, and Monitoring and Evaluation
S. Y. 2020-2021

Name: ______________________________________________ Grade & Section: ______________

Directions: Read and understand the statements very carefully. Write the letter of your choice
of answer before the number.

________ 1. Which of the following type of menu offers a complete meal with a fixed price?
A. Table d’ Hote C. Cycle Menu
B. A la Carte Menu D. Du Jour Menu
________ 2. What will you say to the customers or guests if you think or feel that they are now ready
to order?
A. May I take your order sir? C. Are you ready to order sir?
B. Do you want to order now sir? D. What is your order sir?
________ 3. A multiple choice menu, which shows portioned dishes and each dish is priced
separately is called _______________.
A. Static Menu C. Dinner Menu
B. A la Carte Menu D. Beverage Menu
________ 4. The most common type of menu or pre-determined menu that does not change everyday
such as the menu of fast food establishment.
A. Static Menu C. Dinner Menu
B. A la Carte Menu D. Breakfast Menu
________ 5. “Good evening Ma’am and Sir, my name is John. I will take good care of you this
evening.” “Would you care to enjoy a glass of Pernod for a start?” It is a greeting statement of a
_____________.
A. Guest C. Chef
B. Waiter D. Receptionist
________ 6. A reservation you have made through a website of the restaurant where all the
necessary information needed for a reservation is keyed in by the guest.
A. Online Reservation System C. Call Ahead Seating
B. Manual Reservation System D. None of these
________ 7. What do you call the largest forks used in place setting?
A. Fish Fork C. Snail Fork
B. Dinner Fork D. Dessert Fork
________ 8. A long handled teaspoon used for drinks served in a tall glass such as iced tea.
A. Relish spoon C. Iced Tea spoon
B. Teaspoon D. Soup spoon
________ 9. How do you clean and polish food and beverage service tools and equipment?
A. Hold all flatware by the handle.
B. Use lukewarm water and with a squeeze of lemon or lime juice.
C. Never hold the fork by its tines, the spoon by its bowl and the knife by its blade.
D. All of these.
________ 10. It is a pre-serve preparations which means in French as ___________________.
A. Hor’s Deouvres C. Bordeaux
B. Gueridon D. Mise En Place
________ 11. It is called a food served after the main course.
A. Afters C. Accompaniments
B. Desserts D. Side dish
________ 12. It refers to the service team in a French style service.
 A. Banquet C. Buffet
B. Brigade D. Functions
________ 13. Joey ordered wine to the Sommelier and ask him to ______ the wine.
A. Degustation C. Pour
B. Decanting D. Taste
________ 14. It is used to make the restaurant beautiful with ornamentation and decoration.
A. Amenities C. Embellishment
B. Facilities D. Garnishing
________ 15. Main course is a meal consists mainly of ___________ dishes.
A. Vitamins and minerals C. protein
B. Carbohydrates D. none of these
________ 16. What do you call the marketing strategy in a restaurant to suggest slow-moving but
profitable items to gain extra profit?
A. Suggestive Selling C. Upselling
B. Wine selling D. None of the above
________ 17. He is called a wine steward.
A. Chef de Rang C. Sommelier
B. Commis de Rang D. Sous Chef
________ 18. Which of the following is the correct sequence of classic menu?
A. Soups, fish, frozen water ices, vegetables, salad, cheese, beverage
B. Soups, fish, frozen water ices, vegetables, cheese, salad, beverage
C. Soups, fish, vegetables, frozen water ices, salads, cheese, beverage
D. Salad, soups, frozen water ices, fish, vegetables, cheese, beverage
________19. Which of the following food can be paired to champagne?
A. Hard cheese C. pork
B. Chicken D. fish
________ 20. Which of the following will not help you in upselling products?
A. Taste the menu C. study the menu
B. Give vivid descriptions D. mention the ingredients

Answer Key:
1. A. Table d’ Hote
2. A. May I take your order sir?
3. B. A la Carte Menu’
4. A. Static Menu
5. B. Waiter
6. A. Online Reservation System
7. B. Dinner fork
8. C. Iced tea spoon
9. D. All of these.
10. D. Mise en Place
11. A. Afters
12. B. Brigade
13. B. Decanting
14. A. Amenities
15. C. Protein
16. C. Upselling
17. C. Sommelier
18. D.
19. D. Fish
20. A.