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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 eat and enjoy the food
B) to talk each other
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) the centerpiece
C) dinner plates
D) the table cloth
E) table cloth
  • 3. Candles are used in table setting to
A) save on electricity
B) get rid of flies and insects
C) add charges to the bill
D) enhance ambiance
E) enhance ambiance
  • 4. American service is
A) using a gueridon
B) lining for food
C) plated service
D) using a lazy susan
E) plated service
  • 5. French service requires
A) using a lazy susan
B) using a gueridon
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 lazy susan
D) using a gueridon
E) lining up for food
  • 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) investment of platters
C) using a gueridon
D) a cashier at the end of the counter
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) a cashier at the end of the counter
D) using a gueridon
E) investment of platters
  • 10. Silver service would require
A) using cutlery for serving
B) a cashier at the end of the counter
C) having a buffet table
D) using cutlery for serving
E) using wine glasses
  • 11. Mise-en-scene means
A) preparing to drink
B) preparing environment
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) floor plan
B) floor plan
C) round table
D) cashier counter
E) good waiter
  • 13. the actual set-up of a dining room is called
A) ambiance
B) organizational chart
C) table setting
D) floor plan
E) ambiance
  • 14. A cabinet used to contain equipment for service is a
A) chiller
B) cashier counter
C) service station
D) bar counter
E) service station
  • 15. The area for washing soiled dishes is called
A) diswashing area
B) back area
C) pantry area
D) diswashing area
E) wash station
  • 16. Cutleries are considered flatware
A) false
B) true
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) false
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) none of the above
B) true
C) maybe
D) true
E) false
  • 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) 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) true
B) false
C) false
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