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

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) dinner plates
E) table cloth

3. Candles are used in table setting to

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

4. American service is

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

5. French service requires

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

6. Chinese service is

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

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

10. Silver service would require

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

11. Mise-en-scene means

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

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

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

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

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

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

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

15. The area for washing soiled dishes is called

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

16. Cutleries are considered flatware

A) true
B) false
C) true

17. Pilsner, carafes, and flutes are considered chinaware

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

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) true
B) false
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) false
B) false
C) true

25. A restaurant menu defines the cooking time and preparation of a food item

A) true
B) false
C) false

Created with That Quiz — the site for test creation and grading in math and other subjects.