PRELIM EXAMINATION HMPE 4

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

A) to talk each other
B) to smell the flowers
C) to see 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) the table cloth
B) salt and pepper shakers
C) table cloth
D) dinner plates
E) the centerpiece

3. Candles are used in table setting to

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

4. American service is

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

5. French service requires

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

6. Chinese service is

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

7. Buffet service is

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

8. Russian service would require

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

11. Mise-en-scene means

A) preparing environment
B) preparing to drink
C) looking at a view
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) cashier counter
C) floor plan
D) round table
E) good waiter

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) cashier counter
C) chiller
D) bar 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) false
C) true

18. Flatwares are for eating and glasswares are for drinking

A) false
B) true
C) true

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

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

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

23. Hors d'oeuvres are a large variety of appetizers intended to be served only cold

A) false
B) true
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) false
C) true

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