La Consolacion College Tanauan A member of the

Unified La Consolacion College

Senior High School South Luzon

Mid-term Examination
Course Title: Food and Beverage Services Program: TECHVOC-HE (G11)
Course Code: FBS NCII Professor: Gene Roy P. Hernandez

Name: Score:

Program/Major/Yr.: Date: _____

I. MULTIPLE CHOICE
Directions: Read the statements carefully, and decide which of the options A-D is correct.
Encircle the letter of the correct answer.

1. It is used primarily as a cover to line your tables, protects against scratches and dings
from serving plates and regular use.
A. Runner
B. Molleton
C. Placemats
D. Napkin
2. This plate is located on the center of the cover for about one inch from the edge of the
table and it is use to fill the empty space of the cover.
A. Show Plate
B. Dinner Plate
C. B&B Plate
D. Salad Plate
3. The size of this napkin is 18 to 24 square.
A. Dinner Napkin
B. Breakfast napkin
C. Tea napkin
D. Cocktail napkin
4. This is the most common and widely used table covering with the standard size of
18x24.
A. Runner
B. Molleton
C. Placemats
D. Tablecloth
5. This linen is used to cover the table top and usually hangs 10-16 down or flour length
from all the edge for sit-down meals and buffets.
A. Runner
B. Molleton
C. Placemats
D. Tablecloth
6. These are long narrow tablecloths, usually decorative, used on bare tables without
under-liners. They may be laid across the length or width of the table or both.
A. Runner
B. Molleton
C. Placemats
D. Tablecloth

Page 1 of 8
FBS NCII (SET B)
 La Consolacion College Tanauan A member of the
Unified La Consolacion College
Senior High School South Luzon

7. It is used as an underliner in formal dining and neither as a serving dish nor

dinner/table plate.
A. Showplate
B. Masterplate
C. Dinner plate
D. Luncheon Plate
8. This plate is used for the main dish with the standard size of 10-11 in diameter.
A. Showplate
B. Masterplate
C. Dinner plate
D. Luncheon Plate
9. What is the standard size of Luncheon plate and breakfast Plate?
A. 9
B. 10
C. 11
D. 8
10. This plate is used in serving breads, desserts and moulded salad.
A. B&B plate
B. Luncheon
C. Fish plate
D. Cup
11. This chinaware is used to serve soups and purees.
A. Soup tureen
B. Soup bowl
C. Soup dish
D. Saucer
12. This tableware always comes in pairs and it is used for tea and sometimes coffee.
A. Tea Cup and saucer
B. Consume Cup
C. Butter Dish
D. Demitasse cup
13. It is smaller in size and is used for coffee and sometimes hot chocolate and tea.
A. Tea Cup and saucer
B. Consume Cup
C. Butter Dish
D. Demitasse cup
14. Glassware used to serve juices, soft drinks. This is also the most universally used glass.
A. Old fashioned glass
B. Martini Glass
C. High ball Glass
D. Tom Collins Glass
15. Glassware used to serve long cool drinks and fresh juices.
A. Old fashioned glass
B. Martini Glass
C. High ball Glass
D. Tom Collins Glass

Page 2 of 8
FBS NCII (SET B)
 La Consolacion College Tanauan A member of the
Unified La Consolacion College
Senior High School South Luzon

Test II. Modified True or False

Some of the following statements are true, some are false. If the statement is true, write the
word BRIGADE" on the space before the number and do no more. If the statement is false,
underline the word/s that makes it false and replace it with the correct word/s. Write your
answer on the space after the number.

1. Chef-de-partie is the head of the kitchen responsible for planning,

organizing and controlling the kitchen operations. He translates the
policies and procedures of the establishment into the kitchen.
2. Garde Manger section is the area for sandwiches, fruit platters, juices
and shakes for room service purposes. Moreover, it undertakes light
snacks like burgers, club sandwiches, etc.
3. Butchier Chef prepares various breads, bread rolls, croissants, brioches,
cakes, pastries, muffins, cookies, flans, tarts, and ice cream.
4. Chef Tournant shares some of the Chef-de cuisines responsibility; he
directs the kitchen operation in his absence.
5. One of the specialists in large food production operation is the Chef
Entremetier who prepares chicken items and game birds.
6. Another specialist in a large food production is Chef Volailler who
prepares a wide variety of vegetable dishes.
7. Chef Patissier is a kitchen specialist for confectionery items especially
cakes and pastries.
8. Chef de banquets are supervisors responsible for the different sections
of the kitchen.
9. Chef Rotissuer is skilled in roast and grills and is assisted by the
Grillardin, the grill cook and the Savourier, the savory cook.
10. Chef de banquet are the general cooks who make the food items.
Moreover, they are classified by means of their title from I, II, III.
11. Aboyeur is the announcer of the dishes in preparation to various
sections, once orders come in from the restaurant.
12. Chef de Nuit is a multi-skilled chef that prepares food from any section of
the kitchen during night shift. Normally he is the only person to met
room service and coffee shop orders.
13. Chef Potager is a specialist in sauces. He becomes a key person in
continental cuisine, which relies heavily on sauces.
14. Chef Volailler is the poultry man specialized in chicken items and game
birds.
15. Chef poissonier is a specialist in fish preparation.

Test III. Identification-1

Read following statements carefully and supply the appropriate answer for each using the
terminologies given below. Write your answer on the space before the number.

Service at a laid cover, Assisted service, Self service, Service at a single point
Specialised service, Russian Service, American/Plated Service Silver Sevice, French
Service, Gurdon service, Snack bar service, Buffet Service, Cafeteria Service Gurdon
service Snack bar service, Trolley Service, Centralized room service, De-centralized
room service Mobile room service, Room Service, Grill room service, Tray service,

1. In this category, the guest enters in the area and is seated. Menu
lists are given or displayed for orders. The orders are been taken
by waiter/ess. Then the service is done using a laid cover on the
table.

Page 3 of 8
FBS NCII (SET B)
 La Consolacion College Tanauan A member of the
Unified La Consolacion College
Senior High School South Luzon

2. Often referred to as the "Host Service" because the host plays an

active role in the service. Food is brought on platters by the
waiter and is shown to the host for approval. The waiter then
places the platters on the tables. The host either portions the food
onto the guest plates directly or portions the food and allows the
waiter to serve.
3. The table is set for hors d'oeuvres, soup, main courses and sweet
dish in sterling silverware. The food is portioned into silver
platters at the kitchen itself, which are placed at the sideboard
with burners or hot plates to keep the food warm in the
restaurant. Plates are placed before the guest. The waiter then
picks the platter from the hot plate and presents the dish to the
host for approval. He serves each guest using a service spoon and
fork.
4. The American service is a preplated service, which means that
the food is served into the guest's plate in the kitchen itself and
brought to the guest. The kitchen predetermines the portion and
the accompaniments served with the dish and then balance the
entire.
5. This is a service where a dish comes partially prepared from the
kitchen to be completed in the restaurant by the waiter or, when
a complete meal is cooked at the tableside in the restaurant. The
cooking is done on a gueridon trolley, which is a mobile trolley
with a gas cylinder and burners. The waiter plays a prominent
part, as he is required to fillet, carve, flamb and prepare the food
with showmanship.
6. Tall stools are placed along a counter so that the guest may eat
the food at the counter itself. In better establishments, the covers
are laid out on the counter itself. Food is either displayed behind
the counter for the guests to choose from, or is listed on a menu
card or simple black board.
7. An elaborate silver service thought to be the foundation of French
service except that the food is portioned and carved by the waiter
at the guridon trolley in the restaurant in full view of the guests.
8. It is a very personalized service. Food is brought from the kitchen
in dishes and salvers, which are placed directly on the table. The
plates are kept near the dish and the guests help themselves.
9. Customer served part of the meal at a table and is required to
obtain part through self-service.
10. In this type of category, the guest enters in the dining area and
helps himself to the food, either from a buffet counter or he may
get served partly at table by waiter/ess and he collects any
extras he needs from the counter. Eating may be done on either
at table, standing or in lounge area/ banquet hall.
11. This is a selfservice type of meal service, where food is
displayed on tables. The guest takes his plate from a stack at the
end of each table or requests the waiter behind the buffet table
to serve him. For sitdown buffet service, tables are laid with
crockery and cutlery as in a restaurant.
12. This service exists normally in industrial canteens, colleges,
hospitals or hotel cafeterias. To facilitate quick service, the
menu is fixed and is displayed on large boards. The guest may
have to buy coupons in advance, present them to the counter
waiter who then serves the desired item.

Page 4 of 8
FBS NCII (SET B)
 La Consolacion College Tanauan A member of the
Unified La Consolacion College
Senior High School South Luzon

13. In this category, the guest orders, pays for his order and gets
served all at a single point. There may be may not be any dining
area or seats.
14. In this type of room service, all the food orders are processed
from the main kitchen and sent to the rooms by a common team
of waiters.
15. In meal service, the customer is required to help him or herself
from a buffet or counter.
16. In this meal service, the food and beverage is taken to where the
customer is. It includes tray service in hospitals, hotels or
aircraft, trolley service, home delivery, lounge service, room
service and drive-in.
17. These are pantries installed in service elevators. Orders are
received by a central point that conveys it to the mobile pantry.
The pantry has to just switch on the floor and give instant
service. For the sake of information, in countries, which have a
shortage of manpower, large hotels install mechanized
dispensing units in rooms.
18. In this form of service various meats are grilled in front of the
guest. The meats may be displayed behind a glass partition or
well decorated counter so that the guest can select his exact cut
of meat.
19. It implies serving of food and beverage in guest rooms of hotels.
Small orders are served in trays. Major meals are taken to the
room on trolleys. The guest places his order with the room
service order taker.
20. In this type of room service, each floor or a set of floor may have
separate pantries to service them. Orders are taken at a central
point by ordertakers who in turn convey the order to the
respective pantry.

Test III. Identification-2

Directions: Read following statements carefully and supply the appropriate answer for each
using the kinds of Food and Beverage establishments given below. Write your answer on the
space before the number.

BANQUET, RESTAURANTS, ETHNIC RESTAURANTS, COFFEE SHOP, SPECIALTY

RESTAURANT, SNACKS BARS, COFFEE SHOP, BISTROS, DISCOTHEQUE,
NIGHTCLUBS, PUBS, BARS, FAMILY STYLE RESTAURANT, COFFEEHOUSES,
DESTINATION RESTAURANTS, CASUAL RESTAURANT, CAFS, STEAK HOUSES, FINE
DINING, THEME, BAKERY-CAF, CAFETERIA, CHEF-OWNED

1. This is a place where-in any occasions whether they are formal,

informal or semi formal can be celebrate. They provide a room for
meal and drink and are specially used in marriages, conferences or
small group meetings.
2. Provide food and Beverage services and some entertainment
facilities which the dcor feature higher quality materials with an
eye towards the atmosphere desired by the restaurateur.
Page 5 of 8
FBS NCII (SET B)
 La Consolacion College Tanauan A member of the
Unified La Consolacion College
Senior High School South Luzon

3. Filipino, Indian, Oriental, Asian, Spanish, Greek, Italian are just

some of many types of this restaurants which offer many of the
standardized dishes in the region or a specific countrys cuisine
which are now appearing within a range of other menu types.
4. This F&B establishment is a part of the hotel that runs 24 hours
which offers pre-plated service meals, snacks along with coffee
and uses separate menu for breakfast, unch, evening tea and
dinner.
5. Its entire atmosphere decor are similar to a particular type of food
or theme which offers full service F&B with specific dedicated
meal courses.
6. Primary self service with customer choosing selection from a
counter in varying design and layouts which originally develop
from industrial feeding market but now seen in variety of sectors.
Typically, a patron takes a tray and pushes it along a track in front
of the counter.
7. They specialize in snacks, soda, ice creams etc. which is typically
done in a quick service style using a counter for patrons who are
buying their product.
8. These are those restaurants which are located near the river with
check tablecloths, bentwood chairs, cluttered dcor and friendly
informal staff that offer honest basically robust cooking.
9. Is an F&B establishment which offered light snacks along with
some alcoholic and non-alcoholic drinks, where-in men and
women of younger age group are the main market; the main
objective is to relax by workouts of dancing. Fast dancing and loud
music with psychedelic lights is its sufficient feature.
10. This is a dispensing bar which provides decor in lavish style while
service is elaborate and is normally open in nights at dinner where
you can dance and celebrate.
11. This F&B establishment is famous for their expensive wines and
spirits and other alcoholic drinks. Bartenders of this establishment
produce exclusive cocktails and great sommelier to keep the wine
glass full.
12. This is the specialized counter which normally served alcoholic
beverages such as beers, liqueurs, wines, spirits and cocktails. This
establishment also provide long stools or chairs for the patrons
along with table or raised counter.
13. Restaurants that have a fixed menu and fixed price, usually with
diners seated at a communal table such as on bench seats.

14. Their distinguishing feature is that they allow patrons to relax and
socialize on their premises for long periods of time without
pressure to leave promptly after eating, and are thus frequently
chosen as sites for meetings.
15. This restaurant is one that has a strong enough appeal to draw
customers from beyond its community.

Page 6 of 8
FBS NCII (SET B)
 La Consolacion College Tanauan A member of the
Unified La Consolacion College
Senior High School South Luzon

16. This is a restaurant that serves moderately-priced food in a casual

atmosphere that comprises a market segment between fast food
establishments and fine dining restaurants.
17. Informal restaurants that offer range of hot meals and made-to-
order sandwiches which are open for breakfast and serve full hot
breakfasts. In some areas they are offering outdoor seating.
18. This restaurant are using limited menu that caters to a well-
identified market where-in service ranges from walk-up to high
end with high food costs of steaks. Majority of the customers of
this restaurant are men.
19. Built around an idea emphasizing fun and fantasy, glamorize
sports, travel and eras in time
20. Is a quick-service establishment that serves bake off goods that are
prepared elsewhere or do final proofing after receiving the baked
goods. Usually use central commissary systems with variety of
settings, products, and ambiances.

Test IV. Essay

Read the following questions and statements and indicate the best answer
1. List down the masters who pioneered the progress of F&B industry and give their
contributions behind the flourishing world of F&B today. 10pts

2. Briefly discuss the development of food and beverage industry from its origin up to the
present world of F&B industry. 10pts

Page 7 of 8
FBS NCII (SET B)
 La Consolacion College Tanauan A member of the
Unified La Consolacion College
Senior High School South Luzon

3. Supply the Information needed to complete the table for Food and Beverage Brigade and
their functions. Your task is to give the specific function of the F&B staffs below. (2 points
each)
F&B Brigade Specific Function
1. F&B Manager

2. Restaurant Supervisor

3. Reception Headwaiter

4. Matre d htel

5. Sommelier

6. Barista

7. Bartender

8. Reception Headwaiter

9. Bar helper

10. Waiters/Waitresses

Prepared by: Checked by:

Gene Roy P. Hernandez, MBA Mrs. Salome Quibal

Professor SHS, Vice-Principal

Page 8 of 8
FBS NCII (SET B)