Republic of the Philippines

Department of Education
Region VI- Western Visayas
TANQUE NATIONAL HIGH SCHOOL
Division of Roxas City
Tanque Ilawod, Roxas City

Quarter 3 Periodical Test In Technology & Livelihood Education –10

(Household Services)
Name:___________________________Grade & Section:_____________ Score:_________

I. MULTIPLE CHOICE
Directions: Read and analyze the statement carefully. Identify the letter that corresponds to the correct
answer and write it in your answer sheets.

1. What meal service requires fewer and less extensively-trained service staff members?
A. Banquette B. Booth C. Modern American D. Russian

2. What is the focal point in every table setting??

A. menu B. menu cover C. table centerpiece D. table appointments

3. __________is an elegant, formal service that is used internationally.

A. Banquette B. Booth C. Modern American D. Russian

4. What is the individual`s place at the table?

A. Table appointment B. Cover C. Service D. Table setting
5. The most elaborate and elegant style of service is__________.
A. Banquette B. Classical French C. Modern American D. Russian
6. A type of meal service that all food is attractively displayed on the table for the customers to see is
________________.
A. Buffet B. Family-style C. Modern American D. Russian
7. What kind of cloth is used under the table cloth which deadens noise of dishes and prevents tablecloths
from sliding?
A. silence cloth B. table cloth C. table runner D. centerpiece
8. What kind of cloth is used over the table and improves the overall look of the table?
A. silence cloth B. table cloth C. table runner D. centerpiece
9. What is the term for small pieces of materials placed on top of tablecloths which lessen changing of large
tablecloths more frequently?
A. silence cloth B. table cloth C. table runner D. centerpiece
10. Which of the following linens have long, narrow strips of cloth used on bare tables without under liners
and can be used even without tablecloths?
A. silence cloth B. table cloth C. table runner D. centerpiece
11. __________ is the most important as you prepare and present the food to the guest.
A. Smile B. Personal Hygiene C. Hair D. Menu
12. Who is in charge of well-being of a customer?
A. Chef B. Owner C. Server D. Janitor
13. Always wear a ________ when serving the customer.
A. Apron B. Hairnet C. Smile D. Laugh
 14. During table set-up for formal dinner, napkins are placed at the _____ side of the cover.
A. left B. center C. right D. above
15. Jane will place the plate at the center of the cover, what is the proper distance of the plate from the edge
of the table?
A. ½ inch B. 1 inch C. 11/2 inches D. 2 inches

16. The picture shows what type of set-up.

A. U-Shaped B. Board room set-up C. Classroom Set-up D. Banquet style set–up
17. The following are the reminders during table-set up, except one. Which is not?
A. Check that all tables are stable and do not wobble.
B. Check that the tables are clean on the top and edges.
C. Be sure to hold the beverageware to its rim to prevent it from breaking.
D. Be sure the floor is clean around and under the tables
18. What creative centerpiece usually uses a piece of unpainted wood or log?
A. Floating Candle B. Rustic C. Sticks & Twigs D. Flowers
19. What meal service requires a different set of table appointments and a large number of servers?
A. Banquette B. Booth C. Modern American D. Russian
20. What dining equipment used to hold food at a sufficiently low temperature to preserve the food‘s quality
and safeguard it against bacterial growth?
A. Display Counter B. Tray C. Shelving Cabinet D. Refrigerator & Freezer

II. Enumeration: Directions: Give an example of each type of table appointment according to its
category.. (21-35)

Kinds of Linens Dinnerware Flatware Beverageware Napkin Folding

Designs
1. 1. 1. 1. 1.
2. 2. 2. 2. 2.
3. 3. 3. 3. 3.

III. Essay: (3 points) (36-38)

1. As a household services student, why do you need to have basic knowledge and
principles in proper furniture set-up and dining area preparation?
Rubrics
IV. Name the different table appointments for Semi-Formal Breakfast/Lunch Table
Setting that corresponds to each number. (39-50)

“Without goals, and plans to reach them, you are like a ship that has set sail
with no destination.”

Prepared by:

SALLY V. BORDA
MT-I

Reviewed by:

MARLYN G. ALVAREZ
HT-III

Approved by:

MARIA THERESA D. APOSIN

Principal IV
 Republic of the Philippines
Department of Education
Region VI – Western Visayas
Division of Roxas City
TANQUE NATIONAL HIGH SCHOOL
Tanque Ilawod Roxas City, Philippines

3rd Quarter Periodical Test In Technology & Livelihood Education –10

( Household Services )

Answer Key

1 B 26
2 C 27
3 D 28
4 B 29
5 B 30
6 A 31
7 A 32
8 B 33
9 A 34
10 C 35
11 B 36 See the
12 C 37 Attached rubric

13 C 38
14 A 39 Bread & Butter knife
15 B 40 Bread and butter plate
16 D 41 Fork
17 C 42 Table Napkin
18 B 43 Place plate/breakfast/lunch
plate
19 D 44 Soup/Cereal bowl
20 D 45 Water glass
21 21-35 46 Juice glass
22 Check the list of the 47 Teaspoon
module

23 48 Cups & Saucers

24 49 Cereal/soup spoon
25 50 Knife