PRELIM EXAMINATION HMPE 4

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

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

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

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

3. Candles are used in table setting to

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

4. American service is

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

5. French service requires

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

6. Chinese service is

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

7. Buffet service is

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

8. Russian service would require

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

9. quick service restaurant service would require

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

10. Silver service would require

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

11. Mise-en-scene means

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

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

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

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

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

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

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

15. The area for washing soiled dishes is called

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

16. Cutleries are considered flatware

A) false
B) true
C) true

17. Pilsner, carafes, and flutes are considered chinaware

A) false
B) false
C) true

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

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

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

21. Bone china in some countries symbolize the dead

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

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) true
C) false

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

A) false
B) false
C) true

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