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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 see each other
C) to eat and enjoy the food
D) to see each other
E) to smell the flowers
  • 2. The first thing that is set on the table is/are
A) dinner plates
B) salt and pepper shakers
C) the table cloth
D) the centerpiece
E) table cloth
  • 3. Candles are used in table setting to
A) enhance ambiance
B) enhance ambiance
C) add charges to the bill
D) get rid of flies and insects
E) save on electricity
  • 4. American service is
A) using a gueridon
B) plated service
C) plated service
D) using a lazy susan
E) lining for food
  • 5. French service requires
A) plated service
B) using a gueridon
C) using a lazy susan
D) lining up for food
E) using a gueridon
  • 6. Chinese service is
A) using a lazy susan
B) using a gueridon
C) lining up for food
D) using a lazy susan
E) plated service
  • 7. Buffet service is
A) using a gueridon
B) using a lazy susan
C) plated service
D) lining up for food
E) lining up for food
  • 8. Russian service would require
A) using a lazy susan
B) using a gueridon
C) investment of platters
D) investment of platters
E) a cashier at the end of the counter
  • 9. quick service restaurant service would require
A) investment of platters
B) a cashier at the end of the counter
C) a cashier at the end of the counter
D) using a lazy susan
E) using a gueridon
  • 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 environment
B) preparing to eat
C) looking at a view
D) preparing to drink
E) preparing environment
  • 12. The best way of maximizing the use of profitable function space is by having a
A) cashier counter
B) floor plan
C) good waiter
D) floor plan
E) round table
  • 13. the actual set-up of a dining room is called
A) floor plan
B) ambiance
C) table setting
D) ambiance
E) organizational chart
  • 14. A cabinet used to contain equipment for service is a
A) cashier counter
B) bar counter
C) chiller
D) service station
E) service station
  • 15. The area for washing soiled dishes is called
A) diswashing area
B) back area
C) diswashing area
D) pantry area
E) wash station
  • 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) none of the above
C) true
D) false
  • 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) maybe
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) false
B) false
C) true
  • 23. Hors d'oeuvres are a large variety of appetizers intended to be served only cold
A) true
B) true
C) false
  • 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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