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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) the table cloth
B) salt and pepper shakers
C) table cloth
D) the centerpiece
E) dinner plates
  • 3. Candles are used in table setting to
A) enhance ambiance
B) save on electricity
C) get rid of flies and insects
D) add charges to the bill
E) enhance ambiance
  • 4. American service is
A) using a lazy susan
B) using a gueridon
C) lining for food
D) plated service
E) plated service
  • 5. French service requires
A) plated service
B) using a lazy susan
C) using a gueridon
D) using a gueridon
E) lining up for food
  • 6. Chinese service is
A) using a lazy susan
B) using a gueridon
C) plated service
D) lining up for food
E) using a lazy susan
  • 7. Buffet service is
A) using a gueridon
B) lining up for food
C) using a lazy susan
D) plated service
E) lining up for food
  • 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) a cashier at the end of the counter
B) using a gueridon
C) using a lazy susan
D) investment of platters
E) a cashier at the end of the counter
  • 10. Silver service would require
A) using cutlery for serving
B) using cutlery for serving
C) using wine glasses
D) a cashier at the end of the counter
E) having a buffet table
  • 11. Mise-en-scene means
A) preparing to drink
B) preparing environment
C) preparing to eat
D) looking at a view
E) preparing environment
  • 12. The best way of maximizing the use of profitable function space is by having a
A) floor plan
B) cashier counter
C) floor plan
D) good waiter
E) round table
  • 13. the actual set-up of a dining room is called
A) organizational chart
B) floor plan
C) ambiance
D) table setting
E) ambiance
  • 14. A cabinet used to contain equipment for service is a
A) service station
B) bar counter
C) chiller
D) service station
E) cashier counter
  • 15. The area for washing soiled dishes is called
A) diswashing area
B) diswashing area
C) wash station
D) back area
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) false
C) true
  • 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) true
B) none of the above
C) false
D) maybe
E) true
  • 21. Bone china in some countries symbolize the dead
A) false
B) false
C) none of the above
D) true
  • 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) true
B) false
C) false
  • 25. A restaurant menu defines the cooking time and preparation of a food item
A) true
B) false
C) false
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