PRELIM EXAMINATION HMPE 4

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

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

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

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

3. Candles are used in table setting to

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

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

6. Chinese service is

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

7. Buffet service is

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

8. Russian service would require

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

9. quick service restaurant service would require

A) using a lazy susan
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 gueridon

10. Silver service would require

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

11. Mise-en-scene means

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

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

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

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

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

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

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

15. The area for washing soiled dishes is called

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

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

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

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) false
C) true

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) true
B) false
C) false

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

A) false
B) true
C) false

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