Department of Education

National Capital Region

DIAGNOSTIC TEST IN FOOD AND BEVERAGES

Name: Date:
Strand: Grade & Section: Score:

MULTIPLE CHOICES: Read the following questions carefully and choose the letter that best describes the
statement.  
1. The method of bringing the right commodity into an institution at the right time and location, plus the quantity of
products at the right price and source.
A. Food Production B. Menu planning C. Purchasing D. Storing
2. Myrna is a skilled employee in preparing sandwiches and salad. Which Operational processes of Food and
Beverage services does she belong?
A. Dishwashing B. Food Production C. Storing D. Purchasing
3. List of current or latest prices for raw materials and ingredients sold on a board of trade, stock exchange, or
other market.
A. Market Quotation B. Menu File C. Menu Pattern D. Standardized Recipe
4. The table room assigned to the guest for the consumption of his / her meal for tableware. The default size is 24"
X 18'." A. Cover B. Dinnerware C. Table Appointments D. Table Setting
A. Cover B. Dinnerware C. Table Appointments D. Table Setting
5. The following are the Basic Telephone skills for restaurant employees EXCEPT one.
A. Do not interrupt B. Keep nervous C. Pay Attention D. Smile
6. It uses manual charts, calendars, booking sheets, diary, forecast boards, or room rack.
A. Computerized reservation System C. Reservation by person
B. Manual Reservation System D. Reservation by telephone
7. An arrangement made in advance to have a table available at a time.
A. Celebration B. Conversation C. Reservation D. Preservation
8.  An equipment that produces image of a document made by electronic scanning and transmitted as data by
telecommunication links.
A. E-mail B. Fax machine C. Internet D. Mail
9.  Which of the following term is the largest of the forks used in place setting?
A. Dinner fork B. Fish Fork C. Salad fork D. Seafood fork
10.  Which one of the following is used for eating escargot?
A. Fish Fork B. Salad fork C. Seafood fork D. Escargot fork
11. What do you call those types of the spoon? If it is used for serving, and larger than a tablespoon.
A. Bouillon spoon B. Dinner spoon C. Serving Spoon D. Teaspoon
12. Which term refers to knives and other types of implements?
A. Fork B. Cutlery C. Knives D. Spoon
13. What kind of cutlery? If it is a knife with a serrated blade and pointed tip used for steaks.
A. Dinner knife B. Fish knife C. Seafood knife  D. Steak knife
14. Which of the following term is a vessel usually made-up silver that is hollow or concave?
A. Cutlery B. Forks C. Hollowware D. Spoon
15. Which one of the following terms is a small bowl with a long handle used for serving gravies and sauces? 
A. Gravy ladle B. Sauceboat C. Soup ladle D. Teapot
16. Which of the following term is the table appointment over which food is placed during dining?
A. Cutlery B. Hollowware C. Soup ladle D. Teapot
17.  Which one of the following terms, is a French term which means “Put into Place?
A. Mise-en-place B. Seatwork C. Side work D. Teamwork
18.  What is the other term for “Tent Cards”?
A. Cards B. Seatwork C. Side work D. Table tents
19.  The following term are not the materials needed in making and folding table cards except one?
A. Ball pen B. Cardstock C. Ruler D. Scissor
20. Which of the following term describe as an ornamental branched candlestick holder for more than one candle
or lamp?
A. Candelabra B. Chaffing dish C. Ice tong D. Ice tong
21. What is the primary concerns in laying out the dining room?
A. Space and size of the table C. Style of service
B. Chairs and number of guests D. Dining room equipment
22. Where do you place the fork? 
A. left side, except cocktail fork, tines upward  C. right side, except cocktail fork, tines upward
B. left side, except cocktail fork, tines downward D. right side, except cocktail fork, tines downward
23.Among are the style of service, which is characterized by portioning all food on a dinner plate in the kitchen? 
A. American service B. Russian service C. French service D. English style of service
25. The food is carefully brought from the kitchen to the dining room on heavy silver platters arranged and
garnished suitably and placed on a rolling cart or trolley called_______?
A. Food cart B. Chaffing dish C. Gueridon D. Serving dish
26. It is used to decorate tables for different occasions, for elegance, and to cover the actual table. It is very
important to secure the topper on the table, so that it does not loose.
A. Napkin folding B. Serving C. Table skirting D. All of the above
27. It is best suited for professional conferences or business meetings. It gives the table a neat, tailored
appearance and more pronounced projection than a simple knife pleat, which adds dimension.
A. Box pleat B. French box pleat C. Fringe D. Swag
28. Most tables can be fitted with detachable _______that are placed over any kind of cloth table skirting.
A. Fringe B. Swag C. Décor D. Box pleat
29. It is a process of creating folds in table napkins. And for best results, a clean, pressed and starched square
cloth is used.
A. Table skirting B. Table setting C. Napkin folding D. All of the above
30. Which of the following standards of table set-up does NOT belong to the group?    
A. Completeness B. Aesthetic appeal C. Balance and uniformity D. Setting
31. The following are several things that restaurateurs could do to ensure that guests will have a perfect dining
experience. Which one is not included?
A. Lighting B. Music C. Ambiance D. Take-out
32. The following are the reasons in cleaning floors, except _________?
A. Remove loose dirt and food particles on the floor.
B.  Slippery floors that cause accidents.
C.  Leave floors dry to prevent streaks and water spots.
D. Undertake regular maintenance to make the floor clean.
33. The following are different types of floors, except ________?
A. Pebbles B. Flagstone C. Ceramic D. Asphalt
34. It is the first control point and the center of all operational phases in the food service system
A. Menu planning B. Storing C. Purchasing D. Food production
35. Keeping the food purchased to prevent and control loss or waste from pilferage, deterioration, or infestation.
A. Menu planning B. Storing C. Purchasing D. Food production
36. The heart of food service industries. This entails a series of activities which starts from the preparation of the
ingredients (mise- en -place) to the actual cooking.
A. Menu planning B. Storing C. Purchasing D. Food production
37. Why do we need to lead or guide two customers to a two-seater table?
A. Because there would be no space for four customers
B.  Because there could be space enough for them
C. Because it may affect the profit of this days
D. Because they are only two
38. What will you do after escorting and seating the guests at their table?
A. Unfold the napkins and place them gently on each of the guest’s lap.
B. Present the menu with a pleasant smile.
C. Take the order cautiously.
D. Make a suggestive selling.
39. If you have four customers and one of them is senior citizen who is physically weak, where should he or she be
seated in the restaurant.?
A. Unfold the napkins and place them gently on each of the guest’s lap.
B. Present the menu with a pleasant smile.
C. Take the order cautiously.
D. Make a suggestive selling.
39. If you have four customers and one of them is senior citizen who is physically weak, where should he or she be
seated in the restaurant.?
A. In the corner or side of the wall
B. Close to the hostess station
C. Against the wall
D. Near the door
40.  From the reception area, how do you lead the guest to their table?
A. Show the way with open hands and say “That way please Ms. Castro.
B. Show the way and say, “Please go there Ms. Castro”.
C. Show the way pointing and say, “Can you go there Ms. Castro?”.
D. Show the way and say, “This way please Ms. Castro”.
41. In seating the guest in case there are children, who will be seated last?
A. Children B. Senior C. Ladies D Gentlemen
42. Which of the following should be done prior the arrival of a customer who has made a reservation?
A. Place the food on the table
B. Prepare the table
C. Prepare the food
D. Cook the food
43. A young lady entered the Restaurant. However, all tables are already occupied. What will you say to the lady?
A. “I’m sorry, Miss. All seats are occupied now. 
B. “I’m sorry, Ma’am. All seats are full currently. Would you want to have a drink while waiting?
C. “I’m sorry, Ma’am. All seats are occupied now. Would you mind waiting at the lounge for about 30 minutes?
D. “I’m sorry, Miss. All seats are occupied now. Would you want to wait or not?
44. What should a waiter do in serving a room service meal?
A. Knock on the door loudly and announce his presence
B. Look through the keyhole and if he sees the guest is up, go straight inside
C. Carry the tray at waist level and enter the room
D. Carry the tray shoulder-high in his left hand, knock and wait until told to enter
45. Room rates are determined not only by the costs but also for other factors. Which is not a factor that affects
room rate?
A. Room type                       B. Amenities in the room    C. Day of the week       D. Room height
46. Within how many rings must you answer the phone?
A. Two rings                       B. Three rings                   C. Four rings               D. Five rings
47. What will you say if you were not able to pick the phone within 3 rings?
A. Use the standard greeting and extend an apology
B. Use the standard greeting and explain the delay
C. Use the standard greeting and thank the caller for waiting
D. Never mind.
48. What information must be included to ensure that the food order is complete?
A. Accompaniments and preferred time                    C. Allergies
B. Cooking instructions                                                  D. All of the above
49. While taking an order through phone call, what do you need to do once the order is completed to ensure that
you got the order correctly?
A. Repeat the order back to caller                       C. Note down after the caller drops down the phone
B. Ask the caller to repeat the order                    D. Bid goodbye and drop down the phone.
50. While taking order through phone call, how do you manage guest expectation with regards to service speed?
A. Advise the time it takes to transport order      C. Both A and B
B. Advise the food preparation time                    D. None of the above

Prepared by: ehflores