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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 talk each other
B) to smell the flowers
C) to see each other
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) salt and pepper shakers
B) table cloth
C) the centerpiece
D) the table cloth
E) dinner plates
  • 3. Candles are used in table setting to
A) get rid of flies and insects
B) enhance ambiance
C) enhance ambiance
D) add charges to the bill
E) save on electricity
  • 4. American service is
A) plated service
B) plated service
C) using a lazy susan
D) lining for food
E) using a gueridon
  • 5. French service requires
A) using a gueridon
B) using a lazy susan
C) using a gueridon
D) plated service
E) lining up for food
  • 6. Chinese service is
A) plated service
B) using a lazy susan
C) using a gueridon
D) lining up for food
E) using a lazy susan
  • 7. Buffet service is
A) lining up for food
B) using a gueridon
C) lining up for food
D) plated service
E) using a lazy susan
  • 8. Russian service would require
A) using a lazy susan
B) investment of platters
C) a cashier at the end of the counter
D) investment of platters
E) using a gueridon
  • 9. quick service restaurant service would require
A) investment of platters
B) using a lazy susan
C) using a gueridon
D) a cashier at the end of the counter
E) a cashier at the end of the counter
  • 10. Silver service would require
A) using wine glasses
B) having a buffet table
C) using cutlery for serving
D) a cashier at the end of the counter
E) using cutlery for serving
  • 11. Mise-en-scene means
A) preparing to eat
B) preparing environment
C) preparing to drink
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) round table
C) cashier counter
D) floor plan
E) good waiter
  • 13. the actual set-up of a dining room is called
A) organizational chart
B) ambiance
C) table setting
D) floor plan
E) ambiance
  • 14. A cabinet used to contain equipment for service is a
A) chiller
B) bar counter
C) service station
D) service station
E) cashier counter
  • 15. The area for washing soiled dishes is called
A) diswashing area
B) wash station
C) diswashing area
D) pantry area
E) back area
  • 16. Cutleries are considered flatware
A) false
B) true
C) true
  • 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) false
B) true
C) true
  • 19. Porcelain is white, translucent, and is of fine pottery
A) none of the above
B) true
C) false
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) false
C) true
D) none of the above
E) true
  • 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) 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) true
C) false
  • 25. A restaurant menu defines the cooking time and preparation of a food item
A) false
B) true
C) false
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