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TLE 9 Quarter 1 Review

Total questions: 20

Worksheet time: 15mins

Name
Class
Date
1.

It is a French term that means “set in place” that is you have everything ready to cook and in its place.

a)

Mise 'n place

b)

table d' hote

c)

hors d' oeuvres

2.

It is a popular example of a self-service style where customers carry the food selected from the table of the display to the dining area.

a)

banquet service

b)

buffet service

c)

formal service

3.

It is the simplest form of table service. For this style, a host greets and sets the customers. He also provides them with menu cards for the meal.

a)

American service

b)

Russian service

c)

French service

4.

It is informal and is used in many Filipino homes. Food is served in platters or bowls placed at the center of the dining table.

a)

Family service

b)

Banquet service

c)

Buffet service

5.

These are the spoons, forks, knives, and spreaders that are made of sterling silver, stainless steel, plated silver, ceramic, wood, or plastic

a)

flatware

b)

holloware

c)

dinnerware

6.

These are the tablecloths, plastic table covers, placemats, runners, and napkins

a)

holloware

b)

table decorations

c)

linens

7.

These are the goblets, sherbet glasses, and juice, tea, and coffee sets

a)

holloware

b)

beverageware

c)

dinnerware

8.

These are the platters, serving bowls, tureens, creamers, sugar bowls, teapots and trays that are made of metal

a)

holloware

b)

flatware

c)

dinnerware

9.

These are linens that can be bought in different colors, sizes, and designs. These are traditionally folded and placed to the left of the table setting outside the outmost fork.

a)

table cloth

b)

placemat

c)

napkin

10.

These are pickled items that are raw, crisp vegetables such as julienned carrots or celery sticks.

a)

salad

b)

relish

c)

canape

11.

These are made out of thin slices of bread in different shapes.

a)

cocktails

b)

hors d' oeuvres

c)

canape

12.

This holds spread and garnish for canapés.

a)

base

b)

garnish

c)

spread

13.

This is placed on top of the base so the garnish sticks to it without falling off.

a)

base

b)

garnish

c)

spread

14.

This is a list of ingredients and procedures to prepare a food item.

a)

recipe

b)

menu

c)

catalog

15.

It is French for “table of the host”. This menu offers a complete meal at a fixed price.

a)

Mise 'n place

b)

table d' hote

c)

hors d' oeuvres

16.

It is a menu offered for special occasions such as weddings, debuts, anniversaries, etc. this menu has fixed price and is chosen beforehand.

a)

function menu

b)

ala carte

c)

table d' hote

17.

It is a French word meaning “according to the card.” This menu enables the customers to choose the type of dish

a)

cycle menu

b)

ala carte

c)

table d' hote

18.

These are food items with longer shelf life.

a)

perishable food

b)

non-perishable food

c)

contract food items

19.

It is the point at which a foodservice operation inspects and takes legal ownership and physical possession on the items ordered.

a)

storing

b)

receiving

c)

purchasing

20.

It is the process of getting the right product for a facility at the right time and in a form meeting pre-established standards of quality, quantity, and price.

a)

storing

b)

receiving

c)

purchasing