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 smell the flowers
E) to eat and enjoy the food

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

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

3. Candles are used in table setting to

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

4. American service is

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

5. French service requires

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

6. Chinese service is

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

7. Buffet service is

A) plated service
B) lining up for food
C) using a gueridon
D) lining up for food
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) investment of platters
B) using a gueridon
C) using a lazy susan
D) a cashier at the end of the counter
E) a cashier at the end of the counter

10. Silver service would require

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

11. Mise-en-scene means

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

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

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

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

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

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

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

15. The area for washing soiled dishes is called

A) pantry area
B) diswashing area
C) back 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) true
B) false
C) false

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) false
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) maybe
D) false
E) none of the above

21. Bone china in some countries symbolize the dead

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