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 talk each other
D) to see each other
E) to eat and enjoy the food

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

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

3. Candles are used in table setting to

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

4. American service is

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

5. French service requires

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

6. Chinese service is

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

7. Buffet service is

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

8. Russian service would require

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

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) using a lazy susan
E) investment of platters

10. Silver service would require

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

11. Mise-en-scene means

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

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

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

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

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

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

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

15. The area for washing soiled dishes is called

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

16. Cutleries are considered flatware

A) true
B) true
C) false

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

21. Bone china in some countries symbolize the dead

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

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) true
B) true
C) false

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

A) true
B) false
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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