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PRELIM EXAMINATION HMPE 4
Contributed by: TONACAO
  • 1. The height of the table centerpiece must be enable the guests
A) to see each other
B) to talk each other
C) to smell the flowers
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) table cloth
B) the table cloth
C) the centerpiece
D) salt and pepper shakers
E) dinner plates
  • 3. Candles are used in table setting to
A) enhance ambiance
B) get rid of flies and insects
C) save on electricity
D) enhance ambiance
E) add charges to the bill
  • 4. American service is
A) plated service
B) lining for food
C) plated service
D) using a lazy susan
E) using a gueridon
  • 5. French service requires
A) using a gueridon
B) using a gueridon
C) using a lazy susan
D) plated service
E) lining up for food
  • 6. Chinese service is
A) lining up for food
B) using a gueridon
C) using a lazy susan
D) plated service
E) using a lazy susan
  • 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) using a gueridon
B) a cashier at the end of the counter
C) investment of platters
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 lazy susan
C) using a gueridon
D) investment of platters
E) a cashier at the end of the counter
  • 10. Silver service would require
A) a cashier at the end of the counter
B) using cutlery for serving
C) having a buffet table
D) using wine glasses
E) using cutlery for serving
  • 11. Mise-en-scene means
A) looking at a view
B) preparing environment
C) preparing to eat
D) preparing environment
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) floor plan
E) cashier counter
  • 13. the actual set-up of a dining room is called
A) floor plan
B) organizational chart
C) ambiance
D) table setting
E) ambiance
  • 14. A cabinet used to contain equipment for service is a
A) bar counter
B) service station
C) service station
D) chiller
E) cashier counter
  • 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) true
C) false
  • 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) true
B) true
C) false
  • 19. Porcelain is white, translucent, and is of fine pottery
A) false
B) none of the above
C) true
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) true
C) false
D) true
E) none of the above
  • 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) 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) 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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