PRELIM EXAMINATION HMPE 4

1. The height of the table centerpiece must be enable the guests

A) to eat and enjoy the food
B) to smell the flowers
C) to see each other
D) to see each other
E) to talk each other

2. The first thing that is set on the table is/are

A) table cloth
B) salt and pepper shakers
C) the centerpiece
D) the table cloth
E) dinner plates

3. Candles are used in table setting to

A) get rid of flies and insects
B) save on electricity
C) enhance ambiance
D) add charges to the bill
E) enhance ambiance

4. American service is

A) lining for food
B) using a lazy susan
C) plated service
D) using a gueridon
E) plated service

5. French service requires

A) plated service
B) using a gueridon
C) lining up for food
D) using a lazy susan
E) using a gueridon

6. Chinese service is

A) using a gueridon
B) lining up for food
C) using a lazy susan
D) plated service
E) using a lazy susan

7. Buffet service is

A) using a lazy susan
B) using a gueridon
C) lining up for food
D) plated service
E) lining up for food

8. Russian service would require

A) using a lazy susan
B) investment of platters
C) investment of platters
D) using a gueridon
E) a cashier at the end of the counter

9. quick service restaurant service would require

A) a cashier at the end of the counter
B) using a gueridon
C) a cashier at the end of the counter
D) investment of platters
E) using a lazy susan

10. Silver service would require

A) having a buffet table
B) using cutlery for serving
C) using wine glasses
D) using cutlery for serving
E) a cashier at the end of the counter

11. Mise-en-scene means

A) preparing environment
B) preparing to drink
C) preparing to eat
D) looking at a view
E) preparing environment

12. The best way of maximizing the use of profitable function space is by having a

A) floor plan
B) cashier counter
C) good waiter
D) floor plan
E) round table

13. the actual set-up of a dining room is called

A) ambiance
B) table setting
C) organizational chart
D) ambiance
E) floor plan

14. A cabinet used to contain equipment for service is a

A) service station
B) cashier counter
C) chiller
D) service station
E) bar counter

15. The area for washing soiled dishes is called

A) pantry area
B) diswashing area
C) wash station
D) diswashing area
E) back area

16. Cutleries are considered flatware

A) false
B) true
C) true

17. Pilsner, carafes, and flutes are considered chinaware

A) false
B) true
C) false

18. Flatwares are for eating and glasswares are for drinking

A) true
B) true
C) false

19. Porcelain is white, translucent, and is of fine pottery

A) true
B) none of the above
C) true
D) false

20. The number of tables and chairs in a restaurant would depend on how many customers would want to dine in it

A) true
B) maybe
C) false
D) none of the above
E) true

21. Bone china in some countries symbolize the dead

A) true
B) false
C) false
D) none of the above

22. Wobbly tables mean movable tables

A) false
B) true
C) false

23. Hors d'oeuvres are a large variety of appetizers intended to be served only cold

A) false
B) true
C) true

24. Menu cycles are made possible because the people who eat them are boring

A) false
B) false
C) true

25. A restaurant menu defines the cooking time and preparation of a food item

A) true
B) false
C) false

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