ThatQuiz Test Library Take this test now
PRELIM EXAMINATION HMPE 4
Contributed by: TONACAO
  • 1. The height of the table centerpiece must be enable the guests
A) to see each other
B) to talk each other
C) to eat and enjoy the food
D) to smell the flowers
E) to see each other
  • 2. The first thing that is set on the table is/are
A) the centerpiece
B) salt and pepper shakers
C) dinner plates
D) the table cloth
E) table cloth
  • 3. Candles are used in table setting to
A) get rid of flies and insects
B) save on electricity
C) add charges to the bill
D) enhance ambiance
E) enhance ambiance
  • 4. American service is
A) using a gueridon
B) plated service
C) lining for food
D) using a lazy susan
E) plated service
  • 5. French service requires
A) using a lazy susan
B) using a gueridon
C) plated service
D) lining up for food
E) using a gueridon
  • 6. Chinese service is
A) using a gueridon
B) using a lazy susan
C) lining up for food
D) plated service
E) using a lazy susan
  • 7. Buffet service is
A) lining up for food
B) plated service
C) using a gueridon
D) lining up for food
E) using a lazy susan
  • 8. Russian service would require
A) investment of platters
B) investment of platters
C) using a lazy susan
D) a cashier at the end of the counter
E) using a gueridon
  • 9. quick service restaurant service would require
A) a cashier at the end of the counter
B) using a lazy susan
C) investment of platters
D) a cashier at the end of the counter
E) using a gueridon
  • 10. Silver service would require
A) a cashier at the end of the counter
B) having a buffet table
C) using cutlery for serving
D) using cutlery for serving
E) using wine glasses
  • 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) floor plan
C) round table
D) good waiter
E) floor plan
  • 13. the actual set-up of a dining room is called
A) ambiance
B) floor plan
C) organizational chart
D) ambiance
E) table setting
  • 14. A cabinet used to contain equipment for service is a
A) chiller
B) service station
C) service station
D) bar counter
E) cashier counter
  • 15. The area for washing soiled dishes is called
A) pantry area
B) wash station
C) back area
D) diswashing area
E) diswashing area
  • 16. Cutleries are considered flatware
A) true
B) false
C) true
  • 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) true
C) false
  • 19. Porcelain is white, translucent, and is of fine pottery
A) none of the above
B) false
C) true
D) true
  • 20. The number of tables and chairs in a restaurant would depend on how many customers would want to dine in it
A) none of the above
B) false
C) maybe
D) true
E) true
  • 21. Bone china in some countries symbolize the dead
A) false
B) none of the above
C) false
D) true
  • 22. Wobbly tables mean movable tables
A) false
B) false
C) true
  • 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
Created with That Quiz — the site for test creation and grading in math and other subjects.