PRELIM EXAMINATION HMPE 4

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

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

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

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

3. Candles are used in table setting to

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

4. American service is

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

5. French service requires

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

6. Chinese service is

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

7. Buffet service is

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

8. Russian service would require

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

10. Silver service would require

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

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

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) pantry area
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) true
B) false
C) false

18. Flatwares are for eating and glasswares are for drinking

A) true
B) false
C) true

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

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

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