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Removal Examination for BTLEd-TEC 125

Total questions: 50

Worksheet time: 26mins

Name
Class
Date
1.

It is the characteristic of being able to complete a required task or fulfill an obligation before or at a previously designated time.

a)

honesty

b)

punctuality

c)

personality

d)

conduct

2.

Is a facet of moral character that connotes positive and virtuous attributes such as integrity, truthfulness, straightforwardness, including straightforwardness of conduct, along with the absence of lying, cheating, theft, etc.

a)

honesty

b)

punctuality

c)

personality

d)

conduct

3.

Number 5

a)

napkin

b)

condiments

c)

placemat

d)

runners

4.

Identify the picture

a)

butter spreader

b)

salad knife

c)

steak knife

d)

fish knife

5.

Identify the picture

a)

dinner knife

b)

salad knife

c)

steak knife

d)

bread knife

6.

Identify the picture

a)

dinner spoon

b)

soup spoon

c)

teaspoon

7.

All needed utensils like china wares, glasses, and other equipment are set up on the table prior to serving orders.

a)

completeness

b)

cleanliness

c)

balance

d)

order

e)

eye appeal

8.

All pre-set-up equipment must be immaculately clean, sanitized with sanitizing detergent, wipe dry, and free of spots of watermarks.

a)

completeness

b)

cleanliness

c)

balance

d)

order

e)

eye appeal

9.

There is the proper spacing of table appointments between each cover.

a)

completeness

b)

cleanliness

c)

balance and uniformity

d)

order

e)

eye appeal

10.

No eyesore is seen in the dining area.

a)

completeness

b)

cleanliness

c)

balance and uniformity

d)

order

e)

eye appeal

11.

Set up is completed on time at least 1 hour prior to the start of operations or 2 hours for banquet functions.

a)

completeness

b)

cleanliness

c)

balance and uniformity

d)

timeliness

e)

eye appeal

12.

A small mat beneath a place setting at a dining table.

a)

napkin

b)

table cloth

c)

runners

d)

placemat

13.

A long strip of cloth that is put down the middle of the table, lengthways, to decorate it and to protect the surface from dishes, etc.

a)

napkin

b)

table cloth

c)

runners

d)

placemat

14.

It includes spoons, forks, knives, and spreaders that are made of sterling silver, stainless steel, plated silver, ceramic, wood, or plastic.

a)

Beverageware

b)

Dinnerware

c)

Flatware

d)

Tableware

e)

Hollowware

15.

When passing food, what direction should you pass your food

a)

Across from you

b)

To the left of you

c)

To the right of you

16.

Which pieces of silverware do you use first

a)

from the inside of the plate

b)

from the outside of the plate

17.
Line, color, value, texture, shape, form, and space are considered...
a)
elements of design
b)
principles of design
18.

What could be considered the emphasis in this design?

a)

Pictures on wall

b)

Teal Couch

c)

Striped bench

d)

Coffee Table

19.

What item in this room is not to scale?

a)

Chair

b)

Lamp

c)

Pillows

d)

Rug

20.

What color scheme is this?

a)

Analogous

b)

Neutral + Accent

c)

Complimentary

d)

Monochromatic

21.

What does color NOT do?

a)

Change Sizing or appearance of a space

b)

Change the feeling/vibe of a space

c)

Increase/decrease the actual size of a room

22.

How are texture and pattern different?

a)

They are not

b)

Pattern is how something feels whereas texture is a repetition of elements

c)

Texture is only used for walls

d)

Texture has to do with how something feels whereas pattern is a repetition of elements

23.

Basically, interior design is ?

a)

decorating a house

b)

create a diagram of where furniture goes in the house

c)

create a traffic pattern in your space in your house

d)

all of the above

24.

It's a powerful, essential part of our daily lies and affects how we live, work, play, or even heal. What is the correct word to match this definition?

a)

Interior Design

b)

Food Chef

c)

Work

d)

Dance

25.

What is visual texture?

a)

It is a texture you can see, but cannot feel.

b)

It is a texture you cannot see.

c)

It is a texture you can feel.

d)

None of the above.

26.

_________ form uses squares, rectangles, circles and other shapes

a)

Abstract

b)

Geometrical

c)

Free

d)

Realistic

27.

_________ form looks like the real item but is altered

a)

Abstract

b)

Geometrical

c)

Free

d)

Realistic

28.

Which interior has an example of DIAGONAL LINES?

a)
b)
c)
d)
29.
Positive space is _____________.
a)
Filled space
b)
Empty space
30.
A analogous color scheme :
a)
Uses all tints, tones, and shades of one color
b)
Uses colors that are equal distance from each other
c)
Uses a color and the two colors next to its complement
d)
Uses three to five colors next to each other on the color
31.

A person who uses economic goods and services is regarded as a _________________.

a)

Buyer

b)

Consumer

c)

Conspirer

d)

Seller

32.

Having a desire to possess or do something is called a/an ______________.

a)

urge

b)

need

c)

necessity

d)

want

33.

A consumer's right to be protected against hazardous goods is known as ________________.

a)

redress

b)

safety

c)

responsibility

d)

service

34.

Maria bought a pair of jeans, she realize it had a faulty zipper when she reached home. She too it back to the store and was given another pair of jeans in return. Which right did the store manager honour?

a)

The right to choose

b)

The right to redress

c)

The right to be heard

d)

The right to safety

35.

Having access to a variety of goods and services and at competitive prices allows the consumer the right to ________________.

a)

choose

b)

redress

c)

basic needs

d)

be heard

36.

Advertisement and product labels provides the consumer with the right to ____________________.

a)

be heard

b)

choose

c)

a fair trial

d)

be informed

37.

Purchasing a large quantity of scarce commodity for one's self is called ____________________.

a)

storing

b)

boarding

c)

hoarding

d)

protecting

38.

This guarantees survival, adequate food, clothing, shelter, health care, education, and sanitation.

a)

Right to Safety

b)

Right to Basic Needs

c)

Right to Information

d)

Right to Choose

39.

Right to acquire knowledge and skills necessary to be an informed consumer.

a)

Right to Consumer Education

b)

Right to Redress

c)

Right to Representation

d)

Right to Information

40.

It is right to be protected against dishonest or misleading advertising/ promotion of products.

a)

Right to Information

b)

Right to Consumer Education

c)

Right to Redress

d)

Right to Representation/ be Heard

41.

It is right to express consumer interests in the making of government policies.

a)

Right to Representation/ To be Heard

b)

Right to Safety

c)

Right to Information

d)

Right to a Healthy Environment

42.

It is the amount a seller will use for selling the products.

a)

Total Cost

b)

Profit

c)

Mark up percentage

d)

Selling Price

43.

Consumer Act of the Philippines of 1991.

a)

RA 7394

b)

RA 8791

c)

RA 7906

d)

RA 7353

44.

Reasons for price variation EXCEPT.

a)

Products of better quality cost more than the lower quality ones or those nearing the expiry dates.

b)

Spending habits of consumers

c)

Products are sold at a reduced price during the "end-of-season"

d)

Maximum Retail Price (inclusive of all taxes)

45.

This kind of service is usually called “plate service” because the food is dished up on plates in the kitchen ready to be served to the guests.

a)

Russian Service

b)

American/Blue Plate Service

c)

Filipino Service

d)

French Service

46.

Receive the order from the chief waiterf and deliver it to the kitchen. He also picks up the food in the kitchen on the silver tray and places it on the side table.

a)

chef de rang

b)

commis de rang

c)

sommelier

47.

A service where food is partially cooked from the kitchen on a cart gets final cooking in front of the guests.

a)

American Service

b)

Banquet Service

c)

Russian Service

d)

French Service

48.

Prepares the food on the guest tables with the use of gueridon.

a)

chef de rang

b)

commis de rang

c)

sommelier

49.

A service wherein food is put on platters in the kitchen and served to the guests from the platters.

a)

Russian Service

b)

American Service

c)

French Service

d)

Filipino Service

50.
which garnishing tool should be used to make Vcuts in melon and bell peppers
a)
channel knife
b)
fluting knife
c)
veggie peeler
d)
zester