PRELIM EXAMINATION HMPE 4

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

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

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

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

3. Candles are used in table setting to

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

4. American service is

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

5. French service requires

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

6. Chinese service is

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

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

9. quick service restaurant service would require

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

11. Mise-en-scene means

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

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

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

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

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

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

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

15. The area for washing soiled dishes is called

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

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

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

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

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

21. Bone china in some countries symbolize the dead

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