PRELIM EXAMINATION HMPE 4

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

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

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

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

3. Candles are used in table setting to

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

4. American service is

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

5. French service requires

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

6. Chinese service is

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

7. Buffet service is

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

8. Russian service would require

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

9. quick service restaurant service would require

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

10. Silver service would require

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

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

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

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

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

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

15. The area for washing soiled dishes is called

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

16. Cutleries are considered flatware

A) true
B) false
C) true

17. Pilsner, carafes, and flutes are considered chinaware

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

21. Bone china in some countries symbolize the dead

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

22. Wobbly tables mean movable tables

A) false
B) false
C) true

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

A) true
B) true
C) false

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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