BATO SCHOOL OF FISHERIES

Bato, Leyte
Senior High School Department
Second Quarter Examination in
FOOD AND BEVERAGE SERVICES NC II

Name: ____________________Year & Section: __________Strand:______Date: _______ Score: ________

Test I. MULTIPLE CHOICE: Choose the letter of the best answer and write the chosen letter before the
number.
1. What is known to be the richest dining style?
a. American Dining Service
b. Russian Dining Service
c. French Dining Service
d. Buffet Dining Service
2. What is the measurement of the required distance of the cutlery and crockery from
the edge of the table?
a. 2 inches c. 1 inch
b. 3 inches d. 1/2 inch
3. It is the kind of setup required when catering a large group of people.
a. Casual Dining Setup
b. Formal Dining Setup
c. Buffet Dining Setup
d. Informal Dining Setup
4. In ___________ restaurants, they typically keep sugar, salt, and pepper as basic
condiments.
a. American c. Italian
b. French d. European
5. How wide should the space between each table cover be?
a. 12 to 15 inches
b. 20 to 30 inches
c. 24 to 30 inches
d. 10 to 20 inches
6. In setting table appointments, where should cutting edge of dinner knives face?
a. Towards the plate
b. Towards the wine glass
c. Towards the edge of the table
d. Towards the spoons
7. What is the other term of Russian Service style?
a. La Russa c. A la Russia
b. La Russi d. A la Russe
8. When preparing for a buffet service, what is the maximum number of plates per
stack?
a. 10 c. 20
b. 15 d. 30
9. The __________ are kept according to the theme of the food and beverage service.
a. utensils c. linens
b. condiments d. events
10. Where should butter knife be placed?
a. Dinner plate c. Side plate
b. Bowl d. Sauce
11. The following are things to consider when preparing for condiments, EXCEPT:
a. Management c. Storing
b. Packaging d. Visibility
12. It is a way of storing condiments that enables staff to transport condiments containers from the
restaurant to the back area for easy refilling.
a. Screw up jars c. Glass bottles
b. Condiment tray d. Sauce caddies
13. It is known to be the most widely applied dining service.
a. American Dining Service
b. Russian Dining Service
c. French Dining Service
d. Buffet Dining Service
14. What dining service varies from formal to casual dining?
a. Buffet c. Russian
b. American d. French

15. Where should you put the dessert spoon and cake fork when preparing for Russian Dining Service?
a. beside the service plate directly in the center of the plate
b. at the top of the service plate directly in the center of the plate
c. upper right corner of the service plate
d. upper left corner of the service plate

Test II.FILLING IN THE BLANKS: Complete the sentences by filling in the blanks with the missing word/s.

16. Tray covers generally a linen cloth or ________ table linen for trolleys and serviettes.
17. Cutlery ________ and main knives and forks, soup and dessert spoons, teaspoons specialist items such as steak
knives or service tongs.
18. Any linen that is not _________ condition should be set aside for the room service manager’s attention.
19. Pen and order forms also _______ of menus and beverage listings and tray cards.
20. Silverware stainless steel or __________ is the standard in room service.
21. Napkin folds roll ups for ________ only.
22. Tray cards are used to give __________ to guests about pick up of dirty dishes and to promote events or specials.
23. Various pieces of ____________ are used in the room service area.
24. Room service staff may be required to clean and ___________ for service this equipment may include.
25. ________ trays are different sizes and structure for breakfast use.

Test III. TRUE OR FALSE:Write T if the statement is correct and F if the statement is wrong before the number.

_________26. Trays and trolleys must be taken to the wash area.

_________27. Make sure that the presentation of the set-up is attractive, well-balanced and safe.
_________28. Lift the receiver in the second ring if possible.
_________29. Approach the room quietly.
_________30. Check all service equipment to make sure that it is clean and undamaged.
_________31. Food temperature must be maintained from the time the food is collected to the time delivered to guest.
_________32. Tray or trolleys need not to have table cloth or tray liner.
_________33. Silverware should be in a straight line, half inch from the edge of the table/tray.
_________34. Table napkins can be of any form of napkin fold in anytime of the day.
_________35. Condiments are not necessary in the set-up.

Test IV. APPLICATION: In another sheet of paper, draw or sketch the following.
36-40. Russian Dining Service

41-45. American Dining Service

46.-50. Buffet Table Setup