Republic of the Philippines

DEPARTMENT OF EDUCATION
REGION I
SCHOOL DIVISION OFFICE URDANETA CITY
Urdaneta City, Pangasinan
LYCEUM NORTHWESTERN UNIVERSITY
URDANETA CITY, CAMPUS
Nancayasan, Urdaneta City, Pangasinan
SHS Department
4th Quarter Examination

FOOD AND BEVERAGE SERVICES

FBS 12

NAME: ______________________ SCORE:

DATE: _____________

Test l. Multiple choice. Write your answer on the line provided before the number.

_____1. What is the right order in an “a la carte menu”?

a. Dessert – soups – main course
b. Fish – salads – sweets – starter snack
c. Starter snack – salads – main course – desserts
d. Main dishes – cheese – soups
_____2. PPE stands for:
a. Person Power and Efficiency. c. Personal Protective equipment
b. Powerful Protection Equipment. d. Personal and Production Equipment
_____3. What is an appetizer?
a. A small amount of food or drink served after a meal.
b. A huge amount of food or drink served after a meal.
c. A huge amount of food or drink served before a meal.
d. A small amount of food or drink served before a meal.
_____5. Tableware and serving pieces that are made coated with silver such as metal spoon.
a. Hollow ware c. Flatware
b. Chinaware d. Silverware
_____6. A food allergy is...
a. Is life threatening c. Is not too serious
b. Only causes digestive problems d. Affects all children differently
_____7. Which of the following food choices does not commonly cause food allergies in children:
a. Milk c. Wheat
b. Peanuts d. Rice
_____8. Vegetarians focus on what sustenance?
a. Plants c. Fish
b. Bread d. Meats
_____10. The three ways of pricing menu items are________
a. Hors d’ oeuvre, French and Russian
b. Customer preference, market price, and chef choice
c. Consistency, hors d’ oeuvre, and market price
d. A la carte, table d’ hote, and combination
_____11. . Lower price food or better food for the same price…
a. Appetizer c. Main course
b. Dessert Main course d. Special of the day
_____12. Some sects are vegetarian; belief is not kill any living creature; the cow is sacred
a. Judaism c. Mormonism
b. Buddhism d. Hinduism
_____13. Chemical response from the immune system.
a. Chemical intolerance c. Food allergy
b. Food intolerance d. Lactose intolerance
_____14. Also refers to multiple courses and it is similar to an English breakfast.
a. Continental breakfast c. Asian breakfast
b. American breakfast d. European breakfast
_____15. Their diet may include milk and dairy products only. They do not eat all types of meat, fish,
poultry, and eggs.
a. Lacto vegetarian c. Pescetarian
b. Ovo vegetarian b. Lacto ovo vegetarian
_____16. Set of practices that contributed to a good health.
a. Sanitize c. Hygiene
b. Sanitation d. Cleanliness
_____17. This is the main service oriented and crucial division of the hotel.
a. Food Service Department c. Food and Beverage Services
b. Food Service Division d. Food Service
_____18. Genetic disorder in which the intestines cannot tolerate gluten protein found in wheat, barley,
rye, and oats.
a. Anaphylaxis c. Loss of breath
b. Gluten intolerance b. Heart failure
_____19. Which of the following should you NOT do when serving a customer with disability?
a. Speak directly to your customer, not to their support person or companion.
b. If your customer uses a hearing aid, reduce background noise or move to a quite area.
c. Grab the arm of your customer with vision loss and pull them to where they have to go.
d. Ask your customer to repeat information if you didn’t understand the first time.
_____20. Some children may have a condition known as “Celiac Disease”. These children cannot
tolerate…
a. Eggs c. Gluten
b. Fructose d. Lactose
_____21. Which of the following statements is best to use if you are busy and cannot get to a customer
immediately
a. “We are so busy. You will have to wait”
b. “ it will be about five minutes before I get to you’
c. “Welcome to our restaurant. I will be right with you.”
d. “Wow we are busy today! Do you mind waiting for a while’
_____22. Food service personnel who provide guest with restaurant information.
a. Hostess c. F&B Manager
b. Restaurant supervisor d. Head waiter
_____23. The principal part of the meal is the ______
a. Appetizer c. Beverage
b. Dessert d. Main course
_____24. Normally consist of two to three dishes. It is also important that essential nutrients are present
in the dishes to be prepared.
a. Dinner c. Lunch
b. Breakfast d. Brunch
_____25. Also known as upscale restaurant
a. Banquet restaurant C. Cafeteria
b. Coffee shop b. Fine dining restaurant
_____26. They are the one who patronize guest through effective guest relations, proper handling of
guest complaints.
a. Food service c. F&B department
b. Food service department d. Information department
_____27. Usually separated into groups such as appetizer, soup, salads, entrées and desserts
a. Static menu c. Table d’ hote
b. Du jour menu d. Du jour
_____28. Individuals who have dairy intolerance has sensitivity to__________
a. Sugar found in milk c. Gluten in wheat, barley and rye
b. Protein found in cow’s milk d. Protein in egg and seafood
_____29. Hands should be washed in all of the circumstances below EXCEPT ________
a. After using the comfort rooms
b. After coughing or sneezing
c. After bringing the food items to the guest table
d. After drinking, eating, or smoking
_____30. What can be done in the event that a prompt welcome is not possible because a server is busy
attending to the needs of the other guest?
a. Let the guest wait
b. Give them a hand signal to wait to let them know that you saw them
c. Apologize and tell them that you will attend to them immediately.
d. Hand them the menu without saying anything.
_____31. Greeting a guest must include all of the following EXCEPT_________
a. A pleasant smile c. A brief but meaningful phrase of welcome
b. Eye contact b. A firm handshake
_____32. Leslie receive received an order for a garden with Thousand Island dressing and fresh peach
mango smoothie. Where these orders should be transferred for preparation?
a. Cold kitchen and service bar
b. Concierge and cold kitchen
c. Concierge and sales marketing
d. Hot kitchen and service bar
_____33. What is the correct sequence of serving food and beverages in room service?
I. Serve the first meal
II. Set the table
III. Lap the napkin
IV. Seat the guest

a. l,lll,ll,lV c. ll,lV,lll,l
b. lV,lll,ll,l d. ll,lll,lV,l

_____34. What are the three different modes of payment available to guest in settling their account?
I. Cash
II. Credit card
III. Online payment
IV. Charge to room account

a. ll,lll,lV c. l,ll,lV
b. l,lll,ll d. l,lll,lV
_____35. The following are common symptoms of food intolerance EXCEPT_______
a. Palpitation c. Rhinitis and sinusitis
b. Recurrent hives and swelling d. Recurrent mouth ulcers.
_____36. What is/are the difference/s of food intolerance from food allergy?
a. Food intolerance does not involve the immune system
b. Food intolerance does not life threatening
c. Both a and b
d. None of the above
_____37. The following should be done when taking orders via telephone EXCEPT_____
a. Smile when you speak
b. Address the guest by his or her first time.
c. Always identify yourself and your department
d. Greet the guest based on your personal mood
_____38. Which of the following is time saving technique in taking the guest order?
a. Using a notepad c. Using abbreviations
b. Talking swiftly d. Using a voice recorder
_____39. What type of service is considered to be the most expensive and elegant wherein the food is
either cooked or completed at a side table?
a. French service c. American service
b. Russian service d. English service
_____40. What is the term that refers to light food served as appetizers before the regular course?
a. Hor d’ oeuvres c. Entrée
b. House specialty b. Platter
_____41. What is the sweet course or dish such as of fruit, ice cream, or pastry, served at the end of the
meal?
a. Delicacy c. Appetizer
b. Dessert d. Entrée
_____42. Where do you put the water glass?
a. Next to the knife c. Above the knife
b. Top left b. above the center of the plate
_____43. What tableware is this?

a. Water goblet c. Sherry glass

b. White wine glass d. Red wine glass
_____44. What are the basic steps in welcoming guest?
I. Pleasant attitude
II. Warm smile
III. Good posture
IV. Eye contact
V. Welcome
a. ll,lll,lV,V c. l,ll,lll,lV,V
b. l,lll,lV,V d. l,ll,lV,V

_____45. What is a hors d’ oeuvres?

a. Hot sandwich c. Cold sandwich
b. Multi – decker d. hot or cold bite sized finger foo
_____46. Why table setting is important?
a. It influences the appearance of the food served
b. It lets people know that you think they are important enough to put in extra effort
for them
c. It indicates the feeling that people have about being together
d. All of the above
_____47. What type of service is this?

a. Russian style service c.

Formal style
b. American style service d. French style service
_____48. Which of the following is NOT true about cleaning tables and chairs?
a. Clean damp cloth must be used
b. The legs, back, and rung of the chair bottom must be cleaned.
c. Gums under the table top and chair bottom must be removed.
d. The chair must be brought out to the sunlight once a month.
_____49. When does a good dining experience of a guest begin?
a. As the guest receives the menu c. As the guest is seated
b. As the guest is welcomed d. As the guest begin seating
_____50. What is the correct sequence in washing hands?

I. Rinse in clean running water. Turn off the faucet with paper towel in your hands
II. Rub hands for at least 20 seconds
III. Use the hand washing sink with running at approximately 100°F and liquid soap.
IV. Wash hands thoroughly, paying attention to fingernails
V. Lather hands and exposed arms
VI. Dry hands using paper towel or air dryer. Not cloth or apron

a. lV,lll,ll,V,l,Vl c. lll,V,ll,lV,l,Vl
b. lll,ll,l,lV,V,Vl d. lll,V,ll,lV,l,Vl