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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 talk each other
B) to eat and enjoy the food
C) to smell the flowers
D) to see each other
E) to see each other
  • 2. The first thing that is set on the table is/are
A) the table cloth
B) salt and pepper shakers
C) table cloth
D) dinner plates
E) the centerpiece
  • 3. Candles are used in table setting to
A) get rid of flies and insects
B) add charges to the bill
C) enhance ambiance
D) save on electricity
E) enhance ambiance
  • 4. American service is
A) using a gueridon
B) plated service
C) plated service
D) using a lazy susan
E) lining for food
  • 5. French service requires
A) using a lazy susan
B) using a gueridon
C) lining up for food
D) using a gueridon
E) plated service
  • 6. Chinese service is
A) using a lazy susan
B) plated service
C) lining up for food
D) using a gueridon
E) using a lazy susan
  • 7. Buffet service is
A) plated service
B) lining up for food
C) lining up for food
D) using a gueridon
E) using a lazy susan
  • 8. Russian service would require
A) investment of platters
B) investment of platters
C) using a gueridon
D) using a lazy susan
E) a cashier at the end of the counter
  • 9. quick service restaurant service would require
A) using a gueridon
B) a cashier at the end of the counter
C) using a lazy susan
D) investment of platters
E) a cashier at the end of the counter
  • 10. Silver service would require
A) having a buffet table
B) using cutlery for serving
C) using wine glasses
D) a cashier at the end of the counter
E) using cutlery for serving
  • 11. Mise-en-scene means
A) preparing environment
B) preparing environment
C) preparing to eat
D) preparing to drink
E) looking at a view
  • 12. The best way of maximizing the use of profitable function space is by having a
A) floor plan
B) good waiter
C) round table
D) floor plan
E) cashier counter
  • 13. the actual set-up of a dining room is called
A) ambiance
B) floor plan
C) table setting
D) organizational chart
E) ambiance
  • 14. A cabinet used to contain equipment for service is a
A) cashier counter
B) bar counter
C) chiller
D) service station
E) service station
  • 15. The area for washing soiled dishes is called
A) diswashing area
B) back area
C) pantry area
D) diswashing area
E) wash station
  • 16. Cutleries are considered flatware
A) false
B) true
C) true
  • 17. Pilsner, carafes, and flutes are considered chinaware
A) false
B) true
C) false
  • 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) none of the above
B) true
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) maybe
B) none of the above
C) true
D) false
E) true
  • 21. Bone china in some countries symbolize the dead
A) true
B) false
C) false
D) none of the above
  • 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) 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) true
B) false
C) false
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