Republic of the Philippines

Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OFFICE OF ISABELA
SIMANU NATIONAL HIGH SCHOOL
SIMANU NORTE, SAN PABLO, ISABELA

“Education is the most powerful weapon which we use to change the world”

Food and Beverage Service (FBS 11)

First Quarter Examnination
S. Y. 2022-2023
Test I: Multiple Choice
Directions: Read and analyze each statement carefully. Choose the letter that is best fitted in each
statement. Then, write the letter of the correct answer on your answer sheet in CAPITAL LETTER.
1. Which among the following glassware that has a bowl-shaped container on a stem
over a flat base?
A. tumblers C. footed glasses
B. stemware D. beer mug

2. What glassware is also known as flint glass known for its brilliance and clarity?
A. lead crystal glassware C. flute glass
B. fully tempered D. footed glasses

3. A beer mug takes its shape form the traditional ____ or tankard.
A. Belgian lambics C. German beer stein
B. fruit beers D. Belgian Ale

4. Romeo is asked to serve a full-bodied red wine like cabernet and merlot to the guests; what
glassware should he use?
A. Bordeaux glass C. Sherry Glass
B. burgundy glass D. old fashioned glass

5. Where should you preset water glasses if you are serving your guests?
A. in front of the guests C. right side of the guests
B. left side of the guests D. any side you want

6. What beverage should be served cold and poured into a glass?

A. cold beverages C. aperitifs
B. mineral water D. Tea

7. How is a Pimm’s drink being served?

A. served with lemonade and ice
B. served with orange and a sprig of mint
C. served with slice of cucumber, apple and lemon
D. all of the above

8. How should you take the wine order from the host?
A. either by name or bin number
B. either by wine label
C. either by vintage
D. either by its origin

Simanu National High School

Simanu Norte, San Pablo, Isabela
[email protected] #BidaBEST_SNHS
09171523734
 Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OFFICE OF ISABELA
SIMANU NATIONAL HIGH SCHOOL
SIMANU NORTE, SAN PABLO, ISABELA
9. Where should you pour the wine for the host’s approval?
A. flute glass C. wine glass
B. tasting glass D. highball glass

10. What should be the proper temperature of a sparkling wine?

A. should be chilled at 40-45°F
B. should be chilled at 41-44 °F
C. should be chilled at 42-46 ° F
D. should be chilled at 43-47° F

11. A two-step service requires the cups and saucers, ______ and condiments being brought to
the table.
A. service ware C. table appointments
B. silverware D. spices

12. What should be the position of the cup and saucer when serving hot beverages?
A. 2 o’clock position C. 4 o'clock position
B. 3 o’clock position D. 5 o'clock position

13. What are the recommended steeping times and temperatures for black tea?
A. 200-2012 °F C. 202-2013°F
B. 203-214°F D. 204-2015 °F

14. How many minutes a Red tea should be steeped?

A. 3-4 minutes C. 4-5 minutes
B. 5-6 minutes D. 6-7 minutes

15. What will you do if the guest is ready to order wine?

A. say: sir, if you have made your choice, may I take your order?
B. say: sir. Are you ready to take your order?
C. say: Sir may I suggest a bottle of wine to complement your meal?
D. say: Sir shall I take your order now I have been waiting for too long

16. It is a food-service establishment that serves prepared food to customers?

A. Mis-en-place C. Restaurant
B. Ambiance D. Pax
17. It is type of restaurant serving mostly cooked or ready to eat food arranged behind a food
serving counter?
A. Cafeterias C. Fast-food restaurant
B. Casual Dining Restaurants D. Family Style Restaurants
18. It is type of restaurant emphasize speed of service and low cost over all other considerations.
A. Casual Dining Restaurants C. Specialty Restaurants
B. Cafeterias D. Fast-food restaurant
19. Type of restaurant that serves moderately priced food in a casual atmosphere.
A. Casual Dining Restaurants C. Cafeterias
B. Specialty Restaurants D. Fast-food restaurant
C. They range from quick service to upscale. Menus usually include ethnic dishes and

Simanu National High School

Simanu Norte, San Pablo, Isabela
[email protected] #BidaBEST_SNHS
09171523734
 Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OFFICE OF ISABELA
SIMANU NATIONAL HIGH SCHOOL
SIMANU NORTE, SAN PABLO, ISABELA
20. It is type of Restaurants with fixed menu and fixed price, usually with diners seated at
communal table such as on bench seats. Often these restaurants provide children play area.
A.Cafeterias C. Casual Dining Restaurants
B. Fast-food restaurant D. Family Style Restaurants
21. Type of restaurant that they range from quick service to upscale. Menus usually include
ethnic dishes and/or aunthentic ethnic foods.
A. Family Style Restaurants C. Specialty Restaurants
B. Casual Dining Restaurants D. Cafeterias
22. What type of service personnel and management staff if he/she has overall responsibility for
the restaurant and other food and beverage service area?
A. Waiter C. Host/Hostess
B. Restaurant Manager D. Captain
23. It is type of personnel and management staff that has overall charge of the service staff/team.
A. Captain C. Waiter
B. Restaurant Manager D. Host/Hostess
24. Which of the following type of personnel and management staff that must be able to carry out
the same work as the station headwaiter and relieve him on days-off.
A. Host/Hostess C. Waiter
B. Restaurant Manager D. Captain
25. Miya is working in fast-food restaurant and considered as the `Learner´, and having just
joined the food service staff, and possibly wishing to take up food service as a career. What type
of personnel and management staff she is?
A. Host/Hostess C. Trainee/Apprentice
B. Barman D. Restaurant Manager
26. In Fine Dine Restaurant Zilong is a salesperson and also responsible for the service of all
alcoholic drinks, during the service of meals. He also good in all beverages available, the best
wines to accompany certain foods and liquor licensing laws applicable to the establishment and
area. What type of personnel and management staff he is?
A. Wine Waiter/Sommelier C. Trainee/Apprentice
B. Captain D. Restaurant Manager
27. Layla´s role in restaurant is to attend to guests needs, particularly, on arrival at the restaurant.
She make sure that guests leaving the restaurant have enjoyed their meal, and usually the final
contact point for the guest and this is a “sales” opportunity. What type of personnel and
management staff does Layla is?
A. Wine Waiter/Sommelier C. Trainee/Apprentice
B. Host/Hostess D. Barman
28. Valir and Vale are twin brother, Valir is working in restaurant as barista while Vale is in a bar
and good about the ingredients and methods needed to make alcololic and non-alcoholic drinks.
What type of personnel and management staff does Vale is?
A. Trainee/Apprentice C. Barman
B. Host/Hostess D. Wine Waiter/Sommelier

29. This service system is the most common of all the systems in the food service.
A. Centralized (Commissary) Food Service System
B. Assembly- Serve Food Service System
C. Ready –Prepared Food Service System
D. Conventional Food Service System

Simanu National High School

Simanu Norte, San Pablo, Isabela
[email protected] #BidaBEST_SNHS
09171523734
 Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OFFICE OF ISABELA
SIMANU NATIONAL HIGH SCHOOL
SIMANU NORTE, SAN PABLO, ISABELA
30. It is also known as central kitchen or food factory. In this kind of system, food is prepared in
one place then transported to satellite kitchens.
A. Ready –Prepared Food Service System
B. Conventional Food Service System
C. Centralized (Commissary) Food Service System
D. Assembly- Serve Food Service System
31. Type of Food Service System that the food is produced onsite, it is usually chilled or frozen
then reheated and served to customers on site and readily available to the customers. Ready
prepared foodservice system is usually used by hospitals and prisons.
A. Conventional Food Service System
B. Ready –Prepared Food Service System
C. Assembly- Serve Food Service System
D. Centralized (Commissary) Food Service System
32. In this system, food is purchased then stored either chilled or frozen for later use. Then it will
be portioned and reheated and served to customers. It is usually used by in-flight caterers.
A. Conventional Food Service System
B. Centralized (Commissary) Food Service System
C. Assembly- Serve Food Service System
D. Ready –Prepared Food Service System
33. Type of Reservation System that depend on the person designated, usually a host or hostess,
to answer the phone, record the details of the said reservation and taking their credit card
information as guarantee.
A. Online Reservation System
B. Manual Reservation System
C. Brochure Reservation System
D. Face-to-face Reservation System
34. Type of Reservation System makes use of the internet through a website, where all the
necessary information needed for reservation is keyed-in by the guest.
A. Brochure Reservation System
B. Face-to-face Reservation System
C. Online Reservation System
D. Manual Reservation System
35. Type of Bookings that guests will need to have room bookings processed in order to stay at
establishments that provide accommodation such as hotels, apartments, resorts, guest houses,
caravan parks.
A. Tourist attractions
B. Dining and meal reservations
C. Aircraft
D. Accommodation suppliers
36. Passengers need to have "Seats" booked for all types of air travel they undertake. These
bookings will vary according to the airline chosen, class of travel such as first class or economy,
date of flying (e.g. high season or low season or facilities that are included such as food or
movies).
A. Tourist attractions
B. Dining and meal reservations
C. Aircraft
D. Accommodation suppliers

Simanu National High School

Simanu Norte, San Pablo, Isabela
[email protected] #BidaBEST_SNHS
09171523734
 Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OFFICE OF ISABELA
SIMANU NATIONAL HIGH SCHOOL
SIMANU NORTE, SAN PABLO, ISABELA
37. Passengers on cruise ships need to make bookings for the dates of their cruise. This sort of
reservation may include meals while on board.
A. Tourist attractions
B. Cruise ships
C. Coaches or buses
D. Accommodation suppliers
38. Type of Bookings that travel from one place to another or to visit a tourist destination.
A. Limousines (rental cars/vans)
B. Entertainment
C. Aircraft
D. Coaches or buses
39. Type of Bookings customers can book transport to either drive themselves around or have a
chauffeur included with the vehicle.
A. Limousines (rental cars/vans)
B. Cruise ships
C. Entertainment
D. Coaches or buses
40. It is type of Bookings that a ticket booking such as theatre or music concerts.
A. Entertainment
B. Cruise ships
C. Aircraft
D. Coaches or buses
41. Franco is a waiter on fine dine restaurant, his holding the foods by the used of a dinnerware
that has 16’’, 14’’, 12’’, 10’’, and 9 inches in diameter. It comes in round and oval shapes that are
used to hold several portions of food. What kind of dinnerware does Franco is using?
A. Fish plate
B. Dinner plate
C. Luncheon or Breakfast plate
D. Platter
42. Silvana is working in a fine dine restaurant and she is serving main dish and vegetables. What
kind of Flatware does Silvana needs to use?
A. Pastry tongs
B. Soup ladle
C. Serving spoon and fork
D. Butter Spreader
43. Catriona is working as sales lady on bakery and she´s picking some bread for for a customer.
What kind of flatware does Catriona needs to use for picking up and serving pastries for the
customer?
A. Pastry tongs
B. Soup ladle
C. Serving spoon and fork
D. Butter Spreader
44. Valir the barman is serving some red wine for the patron, what kind of glassware does Valir
needs to use?
A. White wine glass
B. Red Wine Glass
C. Whisky sour glass
D. Brandy snifter
Simanu National High School
Simanu Norte, San Pablo, Isabela
[email protected] #BidaBEST_SNHS
09171523734
 Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OFFICE OF ISABELA
SIMANU NATIONAL HIGH SCHOOL
SIMANU NORTE, SAN PABLO, ISABELA

45. The French term means to “everything in place” in the food and beverage service operation.
A. Mis-en-place C. Restaurant
B. Ambiance D. Pax

Test II: ESSAY WRITING

41-50. In your own words why do we need to consider the dining room equipment and service
ware? The table and table cover? and the table set-up?

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Prepared by: Checked and Reviewed by:

JESMAN P. BAUTISTA LILIAN T. CUNTAPAY

SHS, TII TIII/TLE Chairperson

Simanu National High School

Simanu Norte, San Pablo, Isabela
[email protected] #BidaBEST_SNHS
09171523734
 Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OFFICE OF ISABELA
SIMANU NATIONAL HIGH SCHOOL
SIMANU NORTE, SAN PABLO, ISABELA

Recommending Approval: Approved:

JAYSON A. BULAN, PhD ERIC R. VIGGAYAN, PhD

Teacher III/ CID Coordinator School Principal I

Simanu National High School

Simanu Norte, San Pablo, Isabela
[email protected] #BidaBEST_SNHS
09171523734