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PRELIM EXAMINATION HMPE 4
Contributed by: TONACAO
  • 1. The height of the table centerpiece must be enable the guests
A) to smell the flowers
B) to see each other
C) to eat and enjoy the food
D) to see each other
E) to talk each other
  • 2. The first thing that is set on the table is/are
A) the centerpiece
B) salt and pepper shakers
C) the table cloth
D) table cloth
E) dinner plates
  • 3. Candles are used in table setting to
A) save on electricity
B) enhance ambiance
C) enhance ambiance
D) get rid of flies and insects
E) add charges to the bill
  • 4. American service is
A) plated service
B) using a lazy susan
C) lining for food
D) using a gueridon
E) plated service
  • 5. French service requires
A) using a gueridon
B) using a gueridon
C) using a lazy susan
D) lining up for food
E) plated service
  • 6. Chinese service is
A) using a gueridon
B) lining up for food
C) plated service
D) using a lazy susan
E) using a lazy susan
  • 7. Buffet service is
A) lining up for food
B) using a gueridon
C) lining up for food
D) using a lazy susan
E) plated service
  • 8. Russian service would require
A) investment of platters
B) a cashier at the end of the counter
C) investment of platters
D) using a gueridon
E) using a lazy susan
  • 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) using wine glasses
B) using cutlery for serving
C) having a buffet table
D) using cutlery for serving
E) a cashier at the end of the counter
  • 11. Mise-en-scene means
A) looking at a view
B) preparing environment
C) preparing to drink
D) preparing to eat
E) preparing environment
  • 12. The best way of maximizing the use of profitable function space is by having a
A) cashier counter
B) good waiter
C) floor plan
D) floor plan
E) round table
  • 13. the actual set-up of a dining room is called
A) organizational chart
B) ambiance
C) ambiance
D) floor plan
E) table setting
  • 14. A cabinet used to contain equipment for service is a
A) bar counter
B) service station
C) chiller
D) cashier counter
E) service station
  • 15. The area for washing soiled dishes is called
A) diswashing area
B) wash station
C) diswashing area
D) pantry area
E) back area
  • 16. Cutleries are considered flatware
A) true
B) true
C) false
  • 17. Pilsner, carafes, and flutes are considered chinaware
A) true
B) false
C) false
  • 18. Flatwares are for eating and glasswares are for drinking
A) false
B) true
C) true
  • 19. Porcelain is white, translucent, and is of fine pottery
A) true
B) none of the above
C) true
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) maybe
C) true
D) none of the above
E) false
  • 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) true
B) false
C) false
  • 23. Hors d'oeuvres are a large variety of appetizers intended to be served only cold
A) true
B) true
C) false
  • 24. Menu cycles are made possible because the people who eat them are boring
A) true
B) false
C) false
  • 25. A restaurant menu defines the cooking time and preparation of a food item
A) true
B) false
C) false
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