PRELIM EXAMINATION HMPE 4

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

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

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

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

3. Candles are used in table setting to

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

4. American service is

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

5. French service requires

A) using a gueridon
B) lining up for food
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) using a lazy susan
E) lining up for food

7. Buffet service is

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

8. Russian service would require

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

10. Silver service would require

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

11. Mise-en-scene means

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

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

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

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

15. The area for washing soiled dishes is called

A) diswashing area
B) diswashing area
C) wash station
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) 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) false
B) maybe
C) true
D) true
E) none of the above

21. Bone china in some countries symbolize the dead

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

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) false
C) true

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) true
B) false
C) false

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