c.

assorted pastries are presented on a large tray

Quarter 2- 1st Summative Test in FBS d. only one waiter is needed to serve the meal
Name: ____________________________ 12. Which of the following is a characteristics of American
Direction: Read the following questions and encircle the service?
letter that corresponds with the correct answer. a. chafing dishes must be used for some food
1. Which type of food service is normally used by hotels, with direct plating of other
resorts, country clubs, casinos, and restaurants with b. Soups are sometimes served from soup tureens
conference rooms available for meetings or big events and c. food is dished up on plates in the kitchen and
gatherings? placed before the costumer
a. family-style service b. banquet service d. it employs the use of heavy service ware.
c. buffet service d. Russian service 13. Which of the following is correct in the guidelines on
2. This is a type of service in which guests selects their etiquette?
meal from an attractive arrangement of food on long a. position the plate of food on the side of the
serving tables. guest as the chef intended
a. family-style service [Link] service b. rush the guest by bringing the courses to the
c. buffet service d. Russian service too quickly
3. This is less formal than French, Russian, or English and c. Never anticipate your guest’s requests
is the most prevalent style in restaurants. d. take time to groom the table before serving
a. American service b. Banquet service each course
c. buffet service d. French service 14. Which of the following is a proper way of serving the
4. The principal technique of this service is that every food main course?
item is brought into the dining room, not on a Plate, but on a. Say; “Please remove your plate sir?”
a Silver platter from which it is served by the waiter to the b. make sure that there is a dinner fork at the right
guest’s plates which have been previously placed before the side of the guest and a dinner knife on his left side
guests. c. The main course should follow within 10
a. American service b. French Service minutes of first or second course
c. Russian Service d. Buffet service d. if no appetizer is served, the Entrée is served
5. This refers to the formal type of service which originated within 20 minutes after the beverages
from European nobility and presently enjoyed by a few 15. Which of the following is not included in the
who can afford the time and expenses of meals served in characteristics of a Russian service?
this manner. a. The food items are served with the right hand
a. American service b. French Service from the left side of the guest using service sets
c. Russian Service d. Buffet service b. Service proceeds counterclockwise around the
6. This refers to bowls of warm water with rose petals, or table
lemon slice in them, which are served together with the c. All food is plated in the kitchen
finger foods such as chicken and lobsters. d. the server spoons or plates portions directly
a. Chef de rang b. gueridon onto a dish that is in front of the guest
c. recued d. finger bowls 16- 25 True or False: Write True if the statement is correct
7. This refers to a small stove which is used in French and False if incorrect.
service to keep the food warm. ________16. The very first steps in food dining in a
a. Gueridon b. recued restaurant if welcoming the guest.-
c. Commis de rang d. Service ________17. Presenting the menu come first before serving
8. Which of the following is an example of a hollowware Bread and Butter-
used for serving bread? ________18. Serving soup is done before serving
a. bread plate b. bread knife appetizer-
c. butter spreader d. bread basket ________19. Crumbling the table before serving the dessert
9. Which of the following is used for serving appetizers? - ________20. Completing the table-set-up is done before
a. soup tureen b. butter spreader taking orders-
c. escargot d. saucers ________21.It is not necessary to mention the name of the
10. This refers to a piece of felt or foam rubber on the bare food in serving the orders –
table. ________22. Serve the food on the appropriate side of the
a. covers b. silencer cloth guest-
c. top cloth d. sugar bowl ________23. Avoid touching ready to eat foods
11. The following is a characteristics of French service, ________24. Plated food shall be served from the left side
except one; of the guest-
a. Two waiters cooking together to serve the meal ________25. Never allow the thumb to touch the
b. the food is first presented to the ghost by sauce/dish.
viewing, then to his guest of honor
Quarter 2- 1st Summative Test in FBS d. only one waiter is needed to serve the meal
Name: ____________________________ 12. Which of the following is a characteristics of American
Direction: Read the following questions and encircle the service?
letter that corresponds with the correct answer. a. chafing dishes must be used for some food
1. Which type of food service is normally used by hotels, with direct plating of other
resorts, country clubs, casinos, and restaurants with b. Soups are sometimes served from soup tureens
conference rooms available for meetings or big events and c. food is dished up on plates in the kitchen and
gatherings? placed before the costumer
a. family-style service b. banquet service d. it employs the use of heavy service ware.
c. buffet service d. Russian service 13. Which of the following is correct in the guidelines on
2. This is a type of service in which guests selects their etiquette?
meal from an attractive arrangement of food on long a. position the plate of food on the side of the
serving tables. guest as the chef intended
a. family-style service [Link] service b. rush the guest by bringing the courses to the
c. buffet service d. Russian service too quickly
3. This is less formal than French, Russian, or English and c. Never anticipate your guest’s requests
is the most prevalent style in restaurants. d. take time to groom the table before serving
a. American service b. Banquet service each course
c. buffet service d. French service 14. Which of the following is a proper way of serving the
4. The principal technique of this service is that every food main course?
item is brought into the dining room, not on a Plate, but on a. Say; “Please remove your plate sir?”
a Silver platter from which it is served by the waiter to the b. make sure that there is a dinner fork at the right
guest’s plates which have been previously placed before the side of the guest and a dinner knife on his left side
guests. c. The main course should follow within 10
a. American service b. French Service minutes of first or second course
c. Russian Service d. Buffet service d. if no appetizer is served, the Entrée is served
5. This refers to the formal type of service which originated within 20 minutes after the beverages
from European nobility and presently enjoyed by a few 15. Which of the following is not included in the
who can afford the time and expenses of meals served in characteristics of a Russian service?
this manner. a. The food items are served with the right hand
a. American service b. French Service from the left side of the guest using service sets
c. Russian Service d. Buffet service b. Service proceeds counterclockwise around the
6. This refers to bowls of warm water with rose petals, or table
lemon slice in them, which are served together with the c. All food is plated in the kitchen
finger foods such as chicken and lobsters. d. the server spoons or plates portions directly
a. Chef de rang b. gueridon onto a dish that is in front of the guest
c. recued d. finger bowls 16- 25 True or False: Write True if the statement is correct
7. This refers to a small stove which is used in French and False if incorrect.
service to keep the food warm. ________16. The very first steps in food dining in a
a. Gueridon b. recued restaurant if welcoming the guest.-True
c. Commis de rang d. Service ________17. Presenting the menu come first before serving
8. Which of the following is an example of a hollowware Bread and Butter-False
used for serving bread? ________18. Serving soup is done before serving
a. bread plate b. bread knife appetizer-False
c. butter spreader d. bread basket ________19. Crumbling the table before serving the
9. Which of the following is used for serving appetizers? dessert- true
a. soup tureen b. butter spreader ________20. Completing the table-set-up is done before
c. escargot d. saucers taking orders-false
10. This refers to a piece of felt or foam rubber on the bare ________21.It is not necessary to mention the name of the
table. food in serving the orders –false
a. covers b. silencer cloth ________22. Serve the food on the appropriate side of the
c. top cloth d. sugar bowl guest-True
11. The following is a characteristics of French service, ________23. Avoid touching ready to eat foods –true
except one; ________24. Plated food shall be served from the left side
a. Two waiters cooking together to serve the meal of the guest-false
b. the food is first presented to the ghost by ________25. Never allow the thumb to touch the
viewing, then to his guest of honor sauce/dish. –true
c. assorted pastries are presented on a large tray