Pre-test in Food and Beverage Services

Name:__________________________________________________ Yr.&sec.:__________________

Direction: Read the following statements carefully, encircle your answer.

1. FBS stands for_______________________________________________.

a. Food and Bar Services b. Food and Beverage Services
2. Is the general term for the dishes used in serving, and eating food, including plates and bowls.
a. Dishware b. Flatware
3. It has a handle in which your finger can fit through. It is served on a saucer… a small plate with
an indentation in the middle to rest the cup.
a. Coffee cup b.Tea cup
4. It is a smaller cup with a handle, generally a small one that may be grasped with the thumb
and one or two fingers. It is typically made of china, and often has a matching saucer.
a. Coffee cup b.Tea cup
5. A shallow flat receptacle with a raised edge or rim, often having handles, used for carrying,
holding, or displaying articles.
a. platter b. tray
6. A large shallow dish or plate, used especially for serving food.
a. salad plate b. platter
7. It is another name for serving pieces in earthenware, china, clayware, wood, glass or metal.
a. Hollow ware b. Flatware
8. It refers to any hand utensil used in preparing, serving, and especially eating food.
a. Hollow ware b. Flatware
9. It is a general term for the class of vessels from which people drink.
a. Beverageware b. Glass
10. A 12 oz. “tumbler”, this tall slim glass is commonly used for mixed or iced drinks
a. Highball b. Cocktail Glass
11. A 7-8 oz. glass used for serving mixed drinks, most notably martinis.
a. Highball b. Cocktail Glass
12. A 8-16 oz. specialty glass used for frozen beverages and salt-rimmed cocktails.
a. Margarita b. Brandy Snifter
13. An all-purpose stemmed glass with a 12-14 oz. bowl. They are generally used for water, but
can also be used for all types of wine.
a. Goblet b. Burgundy
14. A 12-14 oz. wide-mouthed rounded bowl which allows the wine to “breathe”. A red wine is
served at room temperature, and held by the bowl to keep the wine at an appropriate
temperature and enhance the aroma.
a. Red Wine Glass b. White Wine Glass
15. A 10-14 oz. glass that is taller in shape and tapered at the mouth. As white wine is served
chilled, it should be held by the stem, which prevents the hand from warming the wine.
a. Red Wine Glass b. White Wine Glass
16. Used for serving champagne or sparkling wines, this glass is 6-8 oz. in size.
a. Goblet b. Flute
17. It can be chosen to decorate the table, set a formal or casual tone of the meal, protect a
table, or cover a table that has been damaged.
a. Tablecloth b. Table napkin
18. This may be a flower vase with fresh flowers, bowls, basket of fruits or vegetables.
 a. Centerpiece b. Eye-catcher
19. This is the basic and commonly used style of table in most food and beverage industry.
a. French service b. American service
20. They offer coffee, snacks and often light meals to supper items?
a. Casual dining restaurants b. Coffee shops
21. __________ oversees food and beverage operations in all outlets
a. Manager b. Supervisor
22. __________ connection between different service areas.
a. Desired Service Time b. Liaises
23.__________ dining room helper and runner.
a. Busboy b. Bartender
24. __________ best tip of the waiter.
a. Gratitude b. Money
25. Which of the following will not help you in upselling products?
a. Study the menu b. Give vivid descriptions
26. Trays and trolleys must be taken to the wash area.
a. True b. False
27. Make sure that the presentation of the set-up is attractive, well balanced and safe.
a. True b. False
28. Lift the receiver in the second ring if possible.
a. True b. False
29. Approach the room quietly.
a. True b. False
30. Check all service equipment to make sure that it is clean and undamaged.
a. True b. False
31. Food temperature must be maintained from the time the food is collected to the time
delivered to guest.
a. True b. False
32. Tray or trolleys need not to have table cloth or tray liner.
a. True b. False
33. Silverware should be in a straight line, half inch from the edge of the table/tray.
a. True b. False
34. Table napkins can be of any form of napkin fold in anytime of time of the day.
a. True b. False
35. Condiments is not necessary in the set-up
a. True b. False
36. Which of the menu will serve after appetizer?
a. Dishes b. Soup
37. The first sequence in menu book would be__.
a. Soup b. appetizer
38. One of the beverage that we consider is water, what is the other example of beverage that
serve in a restaurant?
a. wine b. soft drinks
39. What do the food server or waiter gives to the guest to what they want to order?
a. advertisement b. menu book
40. This preparation refer in meat products dishes and it serve after soup.
a. main course b. side dish
41. This type of sauce consist of red color and mix with sour flavor.
a. ketchup in vinegar b. balsamic vinegar
42. What will be the server do if the food is unfamiliar to the customer.
a. introduce to the customer from the preparation and the price
b. menu is the best guide
43. Is a multiple choice menu which shows portioned dishes and each dish is priced separately.
a. A la carte menu b. Static menu
44. Is the most common type of menu or pre-determined menu that does not change everyday.
a. Childrens menu b. Static menu
45. Typically has burgers, fried chicken, hotdogs, sandwiches, French fries, noodles or ice cream.
a. Childrens menu b. Static menu
46. Is a French phrase, which literally means “ hosts table”. It offers one or more variants of each
dish for fixed prices.
a. Table d”hote b. Cycle menu
47. Is a set of dishes or menu items that is different for each day during a cycle and repeat.
a. Table d”hote b. Cycle menu
48. Suggest food or beverage when the guest finishes eating the main course
a. True b. False
49. Use appropriate words to describe the food such as, freshly prepared, delicately seasoned ,
soft and juicy, mouthwatering. Favorable, and / or spicy.
a. True b. False
50. You can make suggestions from each section on the menu.
a. True b. False