PRELIM EXAMINATION HMPE 4

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

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

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

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

3. Candles are used in table setting to

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

4. American service is

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

5. French service requires

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

6. Chinese service is

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

7. Buffet service is

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

8. Russian service would require

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

9. quick service restaurant service would require

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

10. Silver service would require

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

11. Mise-en-scene means

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

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

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

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

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

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

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

15. The area for washing soiled dishes is called

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

16. Cutleries are considered flatware

A) true
B) true
C) false

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

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) true
C) false

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

A) false
B) false
C) true

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