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 talk each other
E) to smell the flowers

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

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

3. Candles are used in table setting to

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

4. American service is

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

5. French service requires

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

6. Chinese service is

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

7. Buffet service is

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

8. Russian service would require

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

10. Silver service would require

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

11. Mise-en-scene means

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

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

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

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

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

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

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

15. The area for washing soiled dishes is called

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

16. Cutleries are considered flatware

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

21. Bone china in some countries symbolize the dead

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

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) 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) false
B) false
C) true

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