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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 see each other
C) to talk each other
D) to smell the flowers
E) to see each other
  • 2. The first thing that is set on the table is/are
A) table cloth
B) dinner plates
C) the table cloth
D) the centerpiece
E) salt and pepper shakers
  • 3. Candles are used in table setting to
A) get rid of flies and insects
B) enhance ambiance
C) save on electricity
D) enhance ambiance
E) add charges to the bill
  • 4. American service is
A) using a gueridon
B) using a lazy susan
C) plated service
D) plated service
E) lining for food
  • 5. French service requires
A) using a lazy susan
B) using a gueridon
C) lining up for food
D) using a gueridon
E) plated service
  • 6. Chinese service is
A) using a lazy susan
B) using a gueridon
C) lining up for food
D) plated service
E) using a lazy susan
  • 7. Buffet service is
A) using a gueridon
B) using a lazy susan
C) lining up for food
D) lining up for food
E) plated service
  • 8. Russian service would require
A) investment of platters
B) investment of platters
C) using a lazy susan
D) a cashier at the end of the counter
E) using a gueridon
  • 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) a cashier at the end of the counter
E) investment of platters
  • 10. Silver service would require
A) using cutlery for serving
B) a cashier at the end of the counter
C) using cutlery for serving
D) using wine glasses
E) having a buffet table
  • 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) floor plan
D) good waiter
E) cashier counter
  • 13. the actual set-up of a dining room is called
A) table setting
B) ambiance
C) organizational chart
D) floor plan
E) ambiance
  • 14. A cabinet used to contain equipment for service is a
A) service station
B) bar counter
C) cashier counter
D) service station
E) chiller
  • 15. The area for washing soiled dishes is called
A) wash station
B) diswashing area
C) back area
D) diswashing area
E) pantry area
  • 16. Cutleries are considered flatware
A) true
B) true
C) false
  • 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) 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) false
B) true
C) none of the above
D) true
E) maybe
  • 21. Bone china in some countries symbolize the dead
A) none of the above
B) true
C) false
D) false
  • 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) true
C) false
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