PRELIM EXAMINATION HMPE 4

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) the table cloth
B) salt and pepper shakers
C) the centerpiece
D) dinner plates
E) table cloth

3. Candles are used in table setting to

A) save on electricity
B) enhance ambiance
C) get rid of flies and insects
D) add charges to the bill
E) enhance ambiance

4. American service is

A) lining for food
B) using a lazy susan
C) plated service
D) using a gueridon
E) plated service

5. French service requires

A) using a gueridon
B) using a gueridon
C) lining up for food
D) using a lazy susan
E) plated service

6. Chinese service is

A) lining up for food
B) using a gueridon
C) using a lazy susan
D) using a lazy susan
E) plated service

7. Buffet service is

A) using a gueridon
B) lining up for food
C) plated service
D) using a lazy susan
E) lining up for food

8. Russian service would require

A) using a gueridon
B) investment of platters
C) investment of platters
D) using a lazy susan
E) a cashier at the end of the counter

9. quick service restaurant service would require

A) a cashier at the end of the counter
B) a cashier at the end of the counter
C) investment of platters
D) using a lazy susan
E) using a gueridon

10. Silver service would require

A) having a buffet table
B) using cutlery for serving
C) a cashier at the end of the counter
D) using wine glasses
E) using cutlery for serving

11. Mise-en-scene means

A) preparing to drink
B) preparing environment
C) preparing environment
D) looking at a view
E) preparing to eat

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) round table
E) floor plan

13. the actual set-up of a dining room is called

A) ambiance
B) organizational chart
C) ambiance
D) floor plan
E) table setting

14. A cabinet used to contain equipment for service is a

A) bar counter
B) cashier counter
C) service station
D) chiller
E) service station

15. The area for washing soiled dishes is called

A) pantry area
B) back area
C) diswashing area
D) wash station
E) diswashing area

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) true
B) false
C) true

19. Porcelain is white, translucent, and is of fine pottery

A) true
B) true
C) none of the above
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) true
B) false
C) true
D) maybe
E) none of the above

21. Bone china in some countries symbolize the dead

A) none of the above
B) false
C) false
D) true

22. Wobbly tables mean movable tables

A) false
B) true
C) false

23. Hors d'oeuvres are a large variety of appetizers intended to be served only cold

A) false
B) true
C) true

24. Menu cycles are made possible because the people who eat them are boring

A) false
B) false
C) true

25. A restaurant menu defines the cooking time and preparation of a food item

A) false
B) false
C) true

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