Republic of the Philippines
Department of Education
SCHOOLS DIVISION OF BIÑAN CITY
NEREO R. JOAQUIN NATIONAL HIGH SCHOOL
ST. ROSE II, BRGY. CASILE, BIÑAN CITY OF LAGUNA
Third Quarterly Long Test
In TLE 10-Fbs Reviewer
1. What type of menu offers one or more variants
of each dish for fixed prices?
 Table d’hote menu
2. Which food accompaniment is typically served
with roast lamb?
 Mint jelly
3. Explain the difference between an ala carte
menu and a table d’hote menu
 Ala carte menu offers one or more
variants of each dish for fixed prices,
while table d’hote menu offers multiple
dishes for a fixed price.
4. Why is it important for servers to be aware of
common dietary restrictions?
 To ensure customers with dietary
restrictions have a positive dining
experience.
5. Discuss the impact of dietary restrictions on
menu development and customer satisfaction.
 By offering diverse options that cater to
different dietary needs, restaurants can
enhance customer satisfaction and
loyalty.
6. Suppose you are a server in a fine dining
restaurant. How would you handle a guest with
lactose intolerance?
 Recommend dishes from the menu that
are dairy-free and accommodate their
needs.
7. Which statement provides a more efficient
dining experience for a large group event,
considering factors like flexibility, cost, and
guest satisfaction?
 Ala carte menu allows guests to choose
dishes individually, while table d’hote
menu offers a fixed selection of dishes.
8. Analyze the factors that contribute to the
success of upselling desserts in a restaurant
setting.
 Effective communication and
suggestive selling techniques.
9. What is one example of offering multiple
suggestions to upsell?
 Asking guests if they would like to add
a petite size of chocolate ice cream for
an additional 5 pesos with their burger
meal.
10. What is a technique mentioned for making
guests comfortable and safe upon arrival?
 Knowing the reservation for the day.
11. How does embellishing descriptions help
with upselling in a restaurant?
 It makes the menu items sound more
appealing, increasing the likelihood of
ordering.
12. Why is wine pairing considered an effective
technique for upselling?
 It complements the flavors of the food,
enhancing the dining experience.
13. Describe the characteristics of French
service and how it differs from other food service
styles.
 French service involves serving food
directly from silver platters, while other
styles involve pre-plating dishes in the
kitchen.
14. Compare and contrast American service with
French service.
 American service involves pre-cutting
dishes in the kitchen, while French
service involves final cooking and
garnishing at the table.
15. Which statement best evaluates the
effectiveness of different food service styles in
meeting the needs of diverse customers?
NEREO R. JOAQUIN NATIONAL HIGH SCHOOL
Facebook Page: DepEd Tayo – Nereo R. Joaquin National High School – Binan City
Email Address: 301254@deped.gov.ph
Landline No.: (049) 536 – 4821
REGION IV-A CALABARZON
 American
various
service
preferences
accommodates
and diets
effectively.
16. How should a server handle guests with
health issues?
 Treat them with special care and
attention.
17. Create a training program for restaurant
staff on effectively handling guests with special
needs, including practical scenarios and role-
playing exercises.
 Assign mentors to new staff members
to provide guidance and support during
their training period.
18. Analyze the challenges associated with
handling guests with special needs in a
restaurant.
 Ensuring compliance with legal
regulations and accessibility standards.
19. What is the purpose of an informal banquet
setup?
 To accommodate a large number of
guests efficiently.
20. Discuss the advantages and disadvantages
of informal banquet setups compared to formal
setups.
 Informal setups offer more flexibility for
guests but may lack elegance, while
formal setups create a sophisticated
atmosphere but may feel rigid.
21. You are responsible for organizing a banquet
event. How would you choose the most suitable
table setup style based on the event's
requirements?
 Consider the size of the venue, the
number of guests, and the nature of
the event to determine the most
appropriate setup.
22. Compare the advantages and disadvantages
of different banquet table setup styles.
 U-shape style banquet room setup
allows for interaction between guests
and speakers, while classic banquet
set-up offers the most seats in a room.
23. Which category of wine has the highest
alcohol content?
 Fortified wines
24. Explain the process of classifying wines into
different categories based on their alcohol
content.
 Sparkling wines have the lowest alcohol
content, while fortified wines have the
highest.
25. Explain the significance of serving aperitif
wines before a meal.
 Aperitif wines stimulate the appetite
and prepare the palate for the
upcoming meal.
26. You are a waiter at a high-end restaurant,
and a group of guests has just been seated at
their table. They appear relaxed and are engaged
in conversation. What action should you take
regarding serving aperitif wines?
 Offer a selection of aperitif wines to
the guests and suggest serving them
before their meal.
27. Create a new winemaking method that
blends elements of traditional and modern
techniques. Choose the components that you
believe would best combine the strengths of both
approaches to produce high-quality wines.
 Aging the wine in a combination of
oak barrels and concrete tanks to
impart complexity and texture.
 Implementing controlled temperature
fermentation using modern stainless
steel tanks to preserve fruit flavors.
 Selecting grapes from traditional
vineyards known for their terroir and
age-old viticultural practices.
28. When should the bill be presented to the
guests?
 When they ask for it.
29. Which action demonstrates an
understanding of the proper protocol for
presenting the bill in a restaurant?
 Presenting the bill in a booklet to the
host or placing it in the center of the
table.
30. How does the presentation of the bill
contribute to a positive dining experience?
 It allows guests to review their order
and ensure accuracy.
31. You are a waiter at a fine dining restaurant,
and a couple has just finished their meal. They
seem to be ready to leave. What is the most
appropriate action to take at this point?
 Present the bill discreetly to the host
and ask if they require any
assistance with payment.
32. How should a server bid goodbye to
departing guests?
 Assist with moving their chairs and
call for a taxi if needed.
33. What should the farewell be like according to
the provided guidelines for bidding goodbye in a
restaurant?
 Warm and friendly
34. According to the guidelines for bidding
goodbye in a restaurant, what should you do if
you know the name of the departing guest?
 Use their name when bidding
goodbye
35. You are a waiter at a busy restaurant, and a
couple is leaving after their meal. What action
should you take to bid them goodbye?
 Assist them by holding the door and
offering to call a taxi if needed.
36. A group of guests is leaving your restaurant
after a pleasant dining experience. How should
you bid them goodbye if you are busy serving
other guests at nearby tables?
 Politely acknowledge their departure
with a nod and continue serving
other guests.
37. What are the signs of intoxication that may
not be obvious?
 Repeating
38. As a server, how would you handle a
situation where a guest exhibits signs of
intoxication?
 Politely refuse to serve any more
alcohol to the guest and offer them
water or non-alcoholic beverages
instead.
39. Describe the importance of recognizing the
signs of intoxication in customers.
 To ensure the safety and well-being
of customers and prevent potential
accidents or harm.
40. As a server or bartender, you are tasked with
identifying signs of intoxication in customers.
Which of the following behaviors would be
categorized as an obvious sign of intoxication?
 Slurred speech/no speech