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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 smell the flowers
B) to eat and enjoy the food
C) to talk each other
D) to see each other
E) to see each other
  • 2. The first thing that is set on the table is/are
A) dinner plates
B) salt and pepper shakers
C) the centerpiece
D) table cloth
E) the table cloth
  • 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) lining for food
B) using a lazy susan
C) using a gueridon
D) plated service
E) plated service
  • 5. French service requires
A) using a gueridon
B) using a gueridon
C) plated service
D) lining up for food
E) using a lazy susan
  • 6. Chinese service is
A) lining up for food
B) using a gueridon
C) plated service
D) using a lazy susan
E) using a lazy susan
  • 7. Buffet service is
A) lining up for food
B) using a lazy susan
C) lining up for food
D) plated service
E) using a gueridon
  • 8. Russian service would require
A) investment of platters
B) investment of platters
C) using a gueridon
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) a cashier at the end of the counter
C) investment of platters
D) a cashier at the end of the counter
E) using a lazy susan
  • 10. Silver service would require
A) having a buffet table
B) a cashier at the end of the counter
C) using wine glasses
D) using cutlery for serving
E) using cutlery for serving
  • 11. Mise-en-scene means
A) preparing environment
B) looking at a view
C) preparing environment
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) round table
B) floor plan
C) cashier counter
D) floor plan
E) good waiter
  • 13. the actual set-up of a dining room is called
A) ambiance
B) organizational chart
C) floor plan
D) table setting
E) ambiance
  • 14. A cabinet used to contain equipment for service is a
A) cashier counter
B) service station
C) bar counter
D) service station
E) chiller
  • 15. The area for washing soiled dishes is called
A) back area
B) diswashing area
C) diswashing area
D) wash station
E) pantry area
  • 16. Cutleries are considered flatware
A) true
B) false
C) true
  • 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) true
B) true
C) false
  • 19. Porcelain is white, translucent, and is of fine pottery
A) true
B) true
C) none of the above
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) true
B) false
C) maybe
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) true
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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