Tle Pre-Post Test
Tle Pre-Post Test
Tle Pre-Post Test
TLE 8
PRE-TEST
I. MULTIPLE CHOICE
Direction: Read each questions carefully and give the letter of the correct answer. Encircle the letter of the correct
answer.
19. The table is set for hors d’oeuvres, soup, main courses and sweet dish in sterling silverware.
A. Plate service B. French service C. Silver service D. English service
20. The food and service industry is usually defined by its output of products but it does not include __________.
A. manufacturing of food and drinks B. satisfying the demands of food and drinks of people
C. to serve food and drinks D. achieve customers’ satisfaction
COLUMN A COLUMN B
_____21. This glass is a stemmed glass with an inverted cone bowl A. Hurricane Glass
often used interchangeably with ‘martini glass’. B. Snifter Glass
_____22. This glass is generally taller than most glasses, creating a C. Poco Grande Glass
chimney-like appearance.
D. Zombie Glass
_____23. It has similar fluted bowl with that of the hurricane glass
III. . Matching Type
Direction: Match the definition of the dinnerware in Column A from the name of dinnerware in Column B.
Write the letter of the correct answer in the space provided before each number.
A B.
_______ 31. A deep plate with a wide edge in which soup A. Place Plate
is served. B. Demitasse Cup and Saucer
Matiao National High School
TLE 8
POST TEST
I. MULTIPLE CHOICE
Direction: Read each questions carefully and give the letter of the correct answer. Encircle the letter of the correct
answer.
19. The table is set for hors d’oeuvres, soup, main courses and sweet dish in sterling silverware.
A. Plate service B. French service C. Silver service D. English service
20. The food and service industry is usually defined by its output of products but it does not include __________.
A. manufacturing of food and drinks B. satisfying the demands of food and drinks of people
C. to serve food and drinks D. achieve customers’ satisfaction
_____21. This glass is a stemmed glass with an inverted cone bowl A. Hurricane Glass
often used interchangeably with ‘martini glass’. B. Snifter Glass
_____22. This glass is generally taller than most glasses, creating a C. Poco Grande Glass
chimney-like appearance.
D. Zombie Glass
_____23. It has similar fluted bowl with that of the hurricane glass
but shallower and has a longer stem. E. Pint/Shaker/Beer Glass
_____24. This glass is commonly used in banquet halls for water and F. Cocktail Glass.
juice and sometimes for cocktails and soft drinks. G. Cordial Glass
_____25. This glass has fuller and rounder bowl with a large opening H. Red Wine Glass
than other wine glass with similar capacities. I. Goblet
_____26. It is a very small stemmed glass used to serve small J. Champagne Tulip
amounts of liquor or after-dinner liqueurs.
_____27. It has similar shape with flute but with greater bowl shape.
_____28. This glass is used for many tropical and exotic mixed
drinks and can be traced back to New Orleans where it was first
serve.
_____29. This glass has a very short stem which is supposed to be
cradled in the hand helping warm the drink it contains.
_____30. This glass has a simple and somewhat skinny cylindrical
shape that gets wider as it goes up.
A B.
_______ 31. A deep plate with a wide edge in which soup A. Place Plate
is served. B. Demitasse Cup and Saucer
_______ 32. A small cup where the name comes from the C. Soup Plate
French term for ‘half cup’ which is used to serve espresso. D. Cereal Bowl
_______ 33. A serving dish for foods such as soups or E. Tureen
stews often shaped as a broad, deep, oval vessel with F. Cup and Saucers
fixed handles. G. Breakfast plate
_______ 34. It is used as marker or guide for the H. Teapot.
silverware and other components of the table setting. I. Dinner Plate
_______ 35. A plate of china or earthenware from seven J. Luncheon Plate
to eight inches in diameter. K. Bread and Butter Plate
_______ 36. It is used for serving tea and coffee.
________ 37. A vessel used for steeping leaves or a
herbal mix in boiling water or near-boiling water.
_________38.A large plate usually 10 inches in diameter
used for the main course of the meal.
________ 39. It is lighter and simpler than dinner plate
used for formal in tangket
________ 40. It is used for serving a variety of soups
which are generally large that bouillon soup and saucer
sets.