ThatQuiz Test Library Take this test now
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 see each other
C) to talk 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) the table cloth
C) dinner plates
D) table cloth
E) salt and pepper shakers
  • 3. Candles are used in table setting to
A) save on electricity
B) add charges to the bill
C) enhance ambiance
D) enhance ambiance
E) get rid of flies and insects
  • 4. American service is
A) plated service
B) using a gueridon
C) plated service
D) lining for food
E) using a lazy susan
  • 5. French service requires
A) using a gueridon
B) using a lazy susan
C) plated service
D) using a gueridon
E) lining up for food
  • 6. Chinese service is
A) using a lazy susan
B) plated service
C) using a gueridon
D) lining up for food
E) using a lazy susan
  • 7. Buffet service is
A) lining up for food
B) lining up for food
C) plated service
D) using a gueridon
E) using a lazy susan
  • 8. Russian service would require
A) investment of platters
B) using a lazy susan
C) a cashier at the end of the counter
D) using a gueridon
E) investment of platters
  • 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) using a lazy susan
D) investment of platters
E) using a gueridon
  • 10. Silver service would require
A) using cutlery for serving
B) a cashier at the end of the counter
C) using wine glasses
D) using cutlery for serving
E) having a buffet table
  • 11. Mise-en-scene means
A) preparing environment
B) preparing environment
C) preparing to drink
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) round table
D) floor plan
E) floor plan
  • 13. the actual set-up of a dining room is called
A) ambiance
B) organizational chart
C) table setting
D) ambiance
E) floor plan
  • 14. A cabinet used to contain equipment for service is a
A) service station
B) chiller
C) cashier counter
D) service station
E) bar counter
  • 15. The area for washing soiled dishes is called
A) pantry area
B) wash station
C) diswashing area
D) diswashing area
E) back 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) 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) false
B) true
C) none of the above
D) maybe
E) true
  • 21. Bone china in some countries symbolize the dead
A) false
B) true
C) none of the above
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) 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
Created with That Quiz — the site for test creation and grading in math and other subjects.