Diagnostic Test in Food and Beverage Services

SY 2019-2020 Grade 11 FBS 2

Directions: Read the following test items carefully and choose the correct answer from the given choices. Write
the letter of your answer in your answer sheet.
1. Which service system is the most common in cafeterias, restaurants, small hospitals and school canteens?
A. Conventional C. Ready-prepared
B. Centralized D. Assembly-serve
2. In this foodservice system, the food is produced onsite, it is usually chilled or frozen then reheated and served to the
customers onsite.
A. Conventional C. Ready-prepared
B. Centralized D. Assembly-serve
3. Which type of reservations makes use of the internet through a website, where all the necessary information needed
for a reservation is keyed in by the guest?
A. Manual Reservations C. Call Ahead seating
B. Online Reservation D. None of the above
4. With this type of reservation, the guest calls when they are on their way and sets a specific time they will arrive.
A. Manual Reservations C. Call Ahead seating
B. Online Reservation D. None of the above
5. Which foodservice system is most effective when mass production is required and commonly used in the airline
industry?
A. Conventional C. Ready-prepared
B. Centralized D. Assembly-serve
6. It occurs when more than one reservation for the same table is accepted.
A. No show C. Under booking
B. Overbooking D. Fully book
7. Which type of service is ideal for diners who go for fast service since they have very limited time to eat?
A. Counter service C. Room service
B. Table service D. Catering service
8. Which of the following is the appropriate greetings in telephone reservation?
A. “Hello, How may I help you?”
B. Good evening what can I do for you?”
C. “Good morning, Holiday Restaurant,speaking, How may I help you?”
D. “Reservations, how may I help you?”
9. Which type of restaurant is characterized by self-service with customer choosing selection from a counter/counters
in varying designs & layouts; originally designed for industrial feeding market.
A. Coffee shops C. Cafeteria
B. Bistro D. Ethnic restaurant
10. A square rectangular cloth or paper used for wiping the mouths or hands while eating.
A. Table cloth C. Placemats
B. Napkin D. Table runner
11. Which of the following is used primarily to prevent the flatware from moving while the guests are eating?
A. Table cloth C. Placemats
B. Napkin D. Table runner
12. Which of the following covers only the middle section, “running” the length of the table and used to “dress up” a
dining table and comes in a variety of patterns and sizes for different lengths.
A. Table cloth C. Placemats
B. Napkin D. Table runner
13. Which is the largest of the forks used in place setting?
A. Salad fork C. Dinner fork
B. Dessert fork D. Fish fork
14. This is used as a container for serving food in the buffet.
A. Silver oval platters C. Gueridon trolley
B. Chafing dish D. None of the above.
15. In which part of the menu does the dinner plate is used for?
A. Dessert C. Main course
B. Entrée D. Soup
16. Which is a container for hot dishes in a buffet.
A. Silver oval platters C. Gueridon trolley
B. Chafing dish D. None of the above.
17. Which is a serving dish or piece such as water pitcher, teapot, and gravy boat?
A. Silverware C. Chinaware
B. Cutlery D. Hollowware
18. A large deep spoon with a long handle used for serving sauces.
A. Sauce boat C. Gravy ladle
B. Soup ladle D. Service spoon
19. The following are the factors in choosing plate ware/dinner ware, EXCEPT;
A. Suitability C. Price
B. Durability D. None of the above

Prepared by: Herson B. Madrigal

20. Which of the following is an example of Hollow ware?
A. Pie server C. Oval platters
B. Cereal plate D. All of the above
21. Which of the following are vessels or serving dishes and accessories, which are made usually of silver that are
hollow or concave?
A. Silverware C. Chinaware
B. Cutlery D. Hollowware
22. It refers to knives and other cutlery implements.
A. Silverware C. Chinaware
B. Cutlery D. Hollowware
23. Which table appointment is used to place food during dining?
A. Silverware C. Chinaware
B. Cutlery D. Hollowware
24. Which of the following is an example of stemmed glass?
A. Brandy snifter C. Red wine glass
B. Pilsner D. Irish coffee glass
25. Red wine and white wine glass are examples of:
A. Stemmed glass C. Footed glass
B. Tumbler glass D. Flute glass
26. Which of the following is NOT belong to the group?
A. Sherbet glass C. Irish coffee glass
B. Brandy snifter D. Highball glass
27. Which of the following is a 10 inches’ diameter plate used for the main course?
A. Salad Plate C. Fish Plate
B. Dinner Plate D. Charger plate
28. A 12-inch in diameter plate, also known as “show plate”.
A. Salad Plate C. Fish Plate
B. Dinner Plate D. Charger plate
29. A French term which means “put into place”?
A. Ala Carte C. Mis-en-place
B. Table D’hote D. None of the above
30. Which of the following ways does protect food from contamination?
A. Keep them covered when they are not served immediately.
B. Properly washing hands before handling food service equipment
C. Using sanitized plates, glasses, and silverwares
D. All of the above
31. A triangular table displays in which purpose is to show the menu or specialty of the day.
A. Table runner C. Menu folder
B. Table centerpiece D. Tent cards
32. Which of the following is unacceptable in handling food service equipment?
A. Handling glasses by the stem or base.
B. Placing food on top of tables or counters.
C. Keep equipment in close drawers or cabinets when not in use.
D. Keep station neat and clean
33. Which of the following is NOT an example of mis-en-place?
A. Bussing out soiled dishes. C. Make coffee or tea
B. Checking and repairing wobbly tables D. Fold napkins
34. In place setting, forks are set to be left of the dinner plate. Which of the ff. is the only fork that must be placed on the
right side?
A. Salad fork C. Escargot fork
B. Dinner fork D. Dessert fork
35. Glasses are set above the plate to the right in order of use. What is the proper order in setting up glasses on the
table?
A. Water goblet, red wine glass, white wine glass, and champagne flute
B. Red wine glass, water goblet, white wine glass, champagne flute
C. Champagne flute, white wine glass, red wine glass and water goblet
D. Water goblet, white wine glass, red wine glass and champagne flute
36. Knives must be placed:
A. at the left of the dinner plate C. Above the dinner plate
B. at the right of the dinner plate D. next to dinner fork
37. Which of the following causes of breakage is the abrupt exposure of a breakable equipment (like crystal glasses,
china wares, etc.) from cold to hot temperature or vice versa, resulting to cracks or breakage?
A. Thermal shock C. Improper handling and misuse of equipment
B. Mechanical impact D. Improper racking and stacking
38. What cause of breakage may occur if Jimson handle glasses in bouquet?
A. Thermal shock C. Improper handling and misuse of equipment
B. Mechanical impact D. Improper racking and stacking
39. Which of the following causes of breakage is the use of equipment for other purpose than what is intended for?
A. Thermal shock C. Improper handling and misuse of equipment
B. Mechanical impact D. Improper racking and stacking
40. 3S in bussing stands for: Scrape, stack and __________.
A. Sort C. Soak
B. Segregate D. Store
 41. What cause of breakage may be avoided if Tacia stack tableware using the decoy system?
A. Thermal shock C. Improper handling and misuse of equipment
B. Mechanical impact D. Improper racking and stacking
42. In table setting, cutleries are spaced at least ____inch/es from the edge?
A. 1-1/2 C. 3
B. 2 D. 4
43. In standard of table setting, which of the following described aesthetic appeal?
A. All service equipment is placed on the appropriate side of the cover
B. There is even spacing between chairs and covers
C. The whole set-up looks presentable
D. There are no wobbly tables and chairs
44. It is used to decorate tables for different occasions for elegance and to cover the actual table.
A. Napkin folding C. Placemats
B. Table centerpiece D. Table skirting
45. Pyramid, Birds of Paradise, Bishop’s hat are examples of_________.
A. Napkin folds C. Table setting
B. Table skirting D. Chinawares
46. Box pleat, French box pleat and swag are all styles of______.
A. Napkin folds C. Table setting
B. Table skirting D. Chinawares
47. All needed utensils such as tableware, glasses, and other equipment are set-up on the table prior to serving orders.
What standard of table set-up is being explained here?
A. Completeness C. Balance and Uniformity
B. Cleanliness and condition of equipment D. Timeliness
48. Which refers to the way a table is set with tableware for serving and eating?
A. Napkin folding C. Skirting
B. Table setting D. Sequence of service
49. Cutleries are aligned properly equidistant from the edge. This described:
A. Completeness C. Balance and Uniformity
B. Cleanliness and condition of equipment D. Timeliness
50. In setting up the cups and saucer, the handle of the cup must be at:
A. 2 o’clock position C. 4 o’clock position
B. 3 o’clock position D. 5 o’clock position
51. It refers to the overall atmosphere that pervades in a room or place.
A. Decors C. Ambiance
B. Layout D. Theme
52. Which of the following is a detailed arrangement of furniture and furnishings in a room.
A. Decors C. Ambiance
B. Layout D. Theme
53. _________is the subject or topic exemplified as characterized by the type of motif, decors, and accessories used in
dining room.
A. Decors C. Ambiance
B. Layout D. Theme
54. Furnishing and/or decors that complement or enhance the ambiance of the dining room.
A. Theme C. Layout
B. Ambiance D. Accessories
55. Ornaments or adornments to enhance or beautify the interior of a dining room.
A. Decors C. Ambiance
B. Layout D. Theme
56. This plays an important role in influencing the mood and perception of the patrons.
A. Music C. Tables
B. Lighting D. Decor
57. Which of the following is the removing of litters and obstructing materials from floor or tables?
A. Quality control C. Declutter
B. Bussing D. Crumbing
58. What is the prescribed space in a dining room of a restaurant (per person)?
A. 15 sq. ft. per person C. 25 sq.ft. per person
B. 20 sq.ft per person D. 10 sq.ft per person
59. A storage and service unit located close to serving areas, which eliminates frequent trips to the kitchen for supplies.
A. Service station C. Dishwashing room
B. Side stand D. Stock room
60. Task or job to be done by the waiter aside from table service.
A. Service plus C. Both A and B
B. Side work D. None of the above

Prepared by: Herson B. Madrigal