sana wag nyo po hulaan sa mga hindi alam ang sagot wag nyo nalang po sagutan or kung alam nyo yung iba comment nyo nalang po


1.The term a la carte means______________ 

A.a set menu without any alternatives or beverages

B.a pre-fixed menu with several choices on each course

C.a single or separately priced item from the menu.

D.a carte du jour menu inclusive of coffee and service charge

2.A gueridon is a ___________ 

A.trolley service where food is cooked, finished and presented to the guest

B.mobile table for doing lampwork

C.moveable sideboard

D.cigar and liqueur handcart

3.A table d'hote is a____________ 

A.list of all the available dishes each individually priced

B.sequence of dishes in categories from soup to sweet

C.set menu, sold at an inclusive price

D.meal comprised of main dish and sweet

4.Which of the following are the two basic shapes of beverageware? 

A.Even and uneven cut

B.Sharp and dull

C.Stemware and tumbler

D.Crafted and polished

5.Which of the following types of service wherein the waiter prepares food partially half cook in the kitchen and cook food in front of the guest using a Gueridon trolley? 

A.American

B.Russian

C.French

D.English

6.Part of enjoyment of eating is the way food is served by skilled workers in fine dining. Which among the styles of food service wherein the food use platter directly serves to the host? 

A.French Service

B.Russian Service

C.English Service

D.American Service

7.Which of the following styles of service is commonly known as “Plated Service”? 

A.French Service

B.Russian Service

C.English Service

D.American Service

8.Which of the following is the correct sequence of serving food in the food service? 

A.Coffee/tea, dessert, salad, soup, main course

B.Salad, soup, main course, dessert, coffee/tea

C.Coffee/tea, soup, main course, salad, dessert

D.Soup, salad, main course, dessert, coffee/tea

9.When setting the table the wine glass should be placed____________. 

A.to the right of the dessert spoon

B.anywhere

C.directly above the knife

D.above the fork

10.In formal table setting, which of the following group should be placed in the left-side of the plate? 

A.red wine glass, water glass and white wine glass

B.Soup spoon, salad knife and dinner knife

C.fish fork, salad fork and dinner fork

D.butter plate, butter knife and dessert fork

11.Which of the following supplies in a restaurant is a list of food and beverage offered to the customer? 

A.napkin

B.wine list

C.menu

D.serviette

12.Chinaware is any items in the dining room which is made of materials except one. 

A.stoneware

B.porcelain

C.ceramics

D.melamine

13.Flatware is anything made of sterling silver, silver plated and stainless steel. Which of the following is not considered as flatware? 

A.table spoon

B.service plate

C.cereal spoon

D.cake lifter

14.Which of the following shows the correct basic rule for table setting? 

A.Place butter plate and butter spreader at the tip of the dinner knife.

B.Place all forks except cocktail fork at the left of plate with prongs up.

C.Place silverware ½ inch from the edge of the table.

D.Place water glass or goblet just above the dinner plate.

15.Which among the following is the correct sequence of tasting wine in fine dining? 

A.savor, see, swirl, smell, sip

B.smell, see, swirl, smell, savor, sip

C.see, swirl, smell, sip, savor

D.swirl, smell, see, savor, sip


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