FBS – SHS 2nd Quarter Exam

I. DIRECTIONS: Choose and write the letter of the best answer on your answer sheet.

1. A guest enters a restaurant to dine in. Which of the following is the correct phraseology
when the guest is to be seated?
A. “Hello Ma’am, welcome to our café. This table is for you.”
B. “Hello Ma’am, welcome to our café. Do you like to be seated here?”
C. “Hello Ma’am, please come in. Choose the area where you want to be seated.”
D. “Hi Ma’am Good Morning, is this table fine with you Ma’am? Would you be
comfortable with this table?”
2. As a server, one of Hannah’s tasks is to prepare the table before serving the dessert. Which
of the following is the correct phraseology when crumbing down the table?
A. “Excuse me Ma’am, may I wipe your table?”
B. “Excuse me Ma’am, may I clean your table?”
C. “Excuse me Ma’am, may I clear your table?”
D. “Excuse me Ma’am, you may clean your table.”
3. In which step of the Food and Beverage Service Sequence does the server introduce
himself to the guest?
A. Greeting of the Guest C. Presenting the beverage list
B. Laying the table napkin D. Stating the name of the server
4. After taking the guest’s orders, Joyce repeated them back. Does she really need to repeat
back the guest’s orders?
A. Yes, orders are repeated back in order to make clarifications on the orders of the
guest.
B. Yes, orders are repeated back in order to impress the guest by showing accuracy in
order taking.
C. Yes, orders are repeated back because that’s precisely the next step after taking the
guest’s orders.
D. Yes, orders are repeated back in order to express the server’s compliance to their
restaurant standards.

5. After the guest paid their restaurant bill, Liza removed the table napkin from the guest’s lap,
assisted the guest and bid goodbye while saying, “Thank you Ma’am, see us again.” Why
does the server need to invite the customer for a repeat business?
A. So that the customer would know the menu offerings of the restaurant.
B. So that the customer would know that that restaurant is grateful for their visit.
C. So that the customer would know the restaurant’s standard in terms of bidding
goodbye to them.
D. So that the customer may visit again the restaurant to try again their products and its
services.
6. What do you call the service of food and beverages in guest rooms in hotels or other
accommodation establishments and is often referred to as “in-suite service”?
A. Delivery Service B. Food service C. Restaurant Service D. Room
Service
7. In room service, what is the correct phraseology when receiving a call?
A. “You are calling the room service. How may I help you?”
B. “Good morning, this is room service. This is Carlos. How may I help you?”
C. “Hello, good morning, you are calling the room service. How may I help you?”
D. “Hello, good morning, this is room service. May I know who’s on the line please?”
8. In room service, what is the correct phraseology when asking for the name of the guest?
A. “Hi, Good Morning, this is room service. Who is this?”
B. “Good morning, this is room service. May I know your name?”
C. “Sir/ Ma’am, may I know your name so that I can address you properly?”
D. “Hello, good morning, this is room service. May I know who’s on the line please?”
9. What important sets of service equipment are used to protect and keep food at the right
temperature?
A. Food Covers B. Food Ladle C. Food Tongs D. Food Trays

10. In room service, which of the following is the correct phraseology upon entering the guest’s
room?
A. “Good Morning Ma’am, here are your orders.”
B. “Good Morning Ma’am, here is your breakfast. Can I come in?”
C. “Good Morning Ma’am, please check if these were your orders?”
D. “Good Morning Ma’am, where do you want me to place your orders?”

11. In room service, what important sets of service equipment are used to transfer ordered
foods to the guest rooms?
A. Food Warmers B. Hot Boxes C. Plate covers D. Trays and Trolleys

12. Which of the following statements illustrates IMPROPER way of carrying trays?
A. Trays must be properly handled
B. See to it that trays are overloaded.
C. Trays are positioned such that it is well balanced, with heavy items, placed at the
center of the tray.
D. Appropriate trays are used – a rubberized bar tray for bar items, rectangular or oval
tray for dinner wares.

13. Jaime is about to serve a cup of coffee to his guest. What is the position of the cup’s handle
when serving coffee?
A. 4 o’clock position B. 12 o’clock position C. 6 o’clock position D. 1 o’clock
position

14. Janine was tasked to prepare the cover prior serving the dinner rolls, which of the following
statements is CORRECT about the placement of butter spreaders?
A. A butter spreader is placed at the center of the cover.
B. A butter spreader is placed at the tip of the dinner knife.
C. A butter spreader is placed at the right side of the bread and butter plate.
D. A butter spreader is placed either vertically or horizontally on a bread and butter
plate.

15. A guest complained about his food during the restaurant’s peak hour when all the members
of the dining staff were busy. Which of the following is the best way to handle guest
complaints?
A. The servers may just ignore the complaints.
B. The servers should also complain the guest.
C. The servers should tell the guest that as humans they are not perfect.
D. The guest complaints should be handled with the guide of a supervisor.
16. Rita was a newly hired dining staff. Apparently, it was her first time also to assist a customer
who was complaining about their slow service. How does Rita should apologize to this
complaining guest?
A. Rita should show concern and consideration to the guest.
B. As a food server, Rita should avoid excuses or blaming others.
C. As a food server, Rita should make sure to satisfy the needs of the guest.
D. Rita should listen and identify the complaint, offer sincere apology for the disservice
inform the supervisor and take action.
17. As the restaurant’s Captain Waiter, Oliver is assigned to handle difficult guests especially
those who gets intoxicated. What does it mean when “the guest is intoxicated”?
A. The guest is happy.
B. The guest has indigestion.
C. The guest is complaining.
D. The guest has taken alcoholic drinks and is unable to think and behave normally.
18. The three (3) bucket method is a well-known system in many restaurants to ensure that
dishes are properly cleaned and ready to re-use. It includes the use of three separate sinks
for each three tasks, namely ____________________________.
A. washing, rinsing and sanitizing C. pre-rinsing, washing and sanitizing
B. rinsing, washing and sanitizing D. sanitizing, washing and final rinsing
19. Sanitation and safety standards in handling service equipment may include not stacking
dishes too high. China wares can be stacked using the decoy system. What does this
mean?
A. This means china wares must be handled properly.
B. This means china wares must be air dried after washing them.
C. This means china wares of the same kind and size should be stacked together.
D. This means china wares must be stored immediately to avoid exposure to
contamination.

20. What are the 3S’ in dishing out?

A. Scrape, Segregate and Stack C. Separate, Sterilize and Stack
B. Separate, Scrub and Sanitize D. Scrub, Segregate and Sanitize

21. What is the process of removing food and other types of soil from a surface?
A. Cleaning B. Disinfecting C. Sanitizing D. Scraping

22. What is the most dangerous chemical that should be kept away from the reach of children
and stored away from the kitchen?
A. Detergent B. Disinfectant C. Pesticide D. Sanitizer

23. What is the best way to maintain cleanliness in the workplace?

A. Clean and sanitize only when necessary.
B. Clean and sanitize at the start and end of your work.
C. Clean and sanitize when your supervisor calls your attention.
D. Clean and sanitize when customers notice that the workplace is dirty.

24. Identify what is the proper sequence in washing dishes.

A. rinse dishes and store in the drawer.
B. air dry the dishes and utensils immediately
C. use bath soap to wipe away dirt from the dishes.
D. scrape and pre-rinse food from the dishes and utensils.

II. DIRECTIONS: Analyze the Ala Carte Set up in the Food and Beverage Service Sequence
then evaluate the utensil that is being asked in each item.

25. What is placed on the right side of the table napkin?

A. Dinner Fork B. Dinner Knife C. Flower Vase D. Water
goblet

26. What is placed at the tip of the dinner knife?

A. Dinner Fork B. Dinner Plate C. Salt shaker D. Water
goblet

27. What is placed on the left side of the table napkin?

A. Dinner Fork B. Flower Vase C. Table Napkin D. Water
goblet

28. What is placed in the center of the cover?

A. Flower Vase B. Pepper Shaker C. Table Napkin D. Water goblet

29. What is placed on the left side of the dinner knife?

A. Dinner Fork B. Pepper Shaker C. Salt Shaker D. Table
Napkin

III. DIRECTIONS: Associate the descriptive words with the correct food item to come up with
effective menu and beverage merchandising.
Write letter A if the term refers to A only
 Write letter B if the term refers to B only
Write letter C if the term refers to both A & B
Write letter D if the term refers to neither A nor B

30. Refreshing A. Juice B. Drink of the month

31. Crispy A. Ice cream B. Fried chicken
32. Hot steaming A. Fruit salad B. Leche flan
33. Hot creamy A. Mushroom soup B. Chef Salad
34. Native delicacy A. Sapin sapin B. Leche flan
35. Hot and spicy A. Bicol Express B. Papaya
36. Fresh and nutritious A. Coleslaw B. Chef Salad
37. Ice cold or chilled A. Beer B. Beef tapa
38. Tender and juicy A. Fruit salad B. Sirloin
39. Tossed, green A. Caesar Salad B. Chef Salad

IV. DIRECTIONS: Assess the following group of words then identify the word/term that DOES
NOT belong to the group.

40 A. Bread and Butter Plate 46. A. Barrio Fiesta

. B. Dessert Plate B. Cabalen
C. Salad Fork C. KKK
D. Salad Plate D. Tokyo Tokyo

41 A. High Ball Glass 47. A. Gerry’s Grill

. B. Pilsner B. Mc Donalds
C. Soup Bowl C. Jollibee
D. Water Goblet D. Wendys

42 A. Cup 48. A. Cabalen

. B. Dessert plate B. Dunkin Donuts
C. Gravy Boat C. KFC
D. Saucer D. Pizza hut

43 A. Bishop’s hat 49 A. Greenwich

. B. Pyramid A. Pizza Hut
C. Sailboat B. Shakeys
D. Single Pleats C. Wendys
44 A. Coffee Pot 50 A. Dessert Fork
. B. Juice glasses A. Dessert Spoon
C. Salt and pepper shakers B. Soup Fork
D. Sugar Containers C. Soup Spoon
45 A. Figarro
. B. Padis Point
C. Starbucks
D. Seattle’s Best

V. DIRECTIONS: Assess the following group of words then identify the word/term that DOES
NOT belong to the group.

40 A. Bread and Butter Plate 46. A. Barrio Fiesta

. B. Dessert Plate B. Cabalen
C. Salad Fork C. KKK
D. Salad Plate D. Tokyo Tokyo

41 A. High Ball Glass 47. A. Gerry’s Grill

 . B. Pilsner B. Mc Donalds
C. Soup Bowl C. Jollibee
D. Water Goblet D. Wendys
42 A. Cup 48. A. Cabalen
. B. Dessert plate B. Dunkin Donuts
C. Gravy Boat C. KFC
D. Saucer D. Pizza hut

43 A. Bishop’s hat 49 A. Greenwich

. B. Pyramid B. Pizza Hut
C. Sailboat C. Shakeys
D. Single Pleats D. Wendys
44 A. Coffee Pot 50 A. Dessert Fork
. B. Juice glasses B. Dessert Spoon
C. Salt and pepper shakers C. Soup Fork
D. Sugar Containers D. Soup Spoon
45 A. Figarro
. B. Padis Point
C. Starbucks
D. Seattle’s Best

Republic of the Philippines

DEPARTMENT OF EDUCATION
National Capital Region
SCHOOLS DIVISION OFFICE, QUEZON CITY
www.depedqc.ph

SECOND PERIODIC TEST

in
Food and Beverages– 11/12
S.Y. 2019-2020

KEY TO CORRECTION

1. D 11. D 21. D 31. A 41. A

2. A 12. B 22. B 32. A 42. C
3. C 13. D 23. A 33. C 43. C
4. B 14. A 24. D 34. B 44. B
5. D 15. D 25. D 35. D 45. B
6. D 16. D 26. D 36. B 46. A
7. C 17. B 27. D 37. D 47. A
8. C 18. C 28. A 38. A 48. A
9. D 19. A 29. (no no.29 in 39. C 49. A
orig. data.)
10. D 20. B 30. A 40. D 50. A