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WorksheetsFBS MIDTERMS
Total questions: 30
Worksheet time: 15mins
These are places where food and drink are served.
Bar
Inn
Park
Restaurants
These are characterized by their elaborate and exclusive menu with special emphasis on the very high-quality food they serve.
Ethnic Restaurants
Fine Dining Restaurants
Specialty Restaurants
Upscale Restaurants
It is the service of food and drinks in guest rooms in a hotel or a resort.
Ball rooms
Bar
Delicatessen
Room Service
It is a common name given to breakfast plates, side plates, soup bowls, cereal bowls, dinner plates and dessert plates
Chinaware
Dinnerware
Glassware
Chinaware is the same with dinnerware
It is use to contain and serve beverages or liquid drinks for human consumption
Dinnerware
Glassware
Holloware
Silverware
These tools are used in dining to help cut, mix, and hold in sizes and portions that are easy to eat.
Cutleries
Flatware
Silverware
All of the above
The following are the information that you obtain from a guest who makes a reservation at a restaurant except:
Address
Contact number
Name of the guest
Special Request
It has two prongs or tines used to pick escargot or snail meat out of a shell.
Cocktail fork
Dessert fork
Escargot fork
Salad Fork
It is a trident-like fork and has three prongs or tines used for piercing garnishes such as olives, seafood in compote or a shell, such as shrimp cocktail or coquille St. Jacques.
Cocktail fork
Dessert fork
Escargot fork
Salad Fork
It is a small fork that has four prongs or tines and used for soggy sort of dessert.
Cocktail fork
Dessert fork
Escargot fork
Salad Fork
It has four flatter and slightly broader prongs than those of a dinner fork. It is about 6 inches long.
Cocktail fork
Dessert fork
Escargot fork
Salad Fork
It has an oval shape bowl or head with a handle with size that perfectly fits in one’s mouth. It is commonly held by the right hand and chiefly used for main courses.
Dessert spoon
Dinner spoon
Parfait Spoon
Soup Spoon
It is a smaller adaptation of dinner spoon used for desserts that has liquid on it or has semi-liquid texture.
Dessert spoon
Dinner spoon
Parfait Spoon
Soup Spoon
It has a rounded- shape bowl and a little deeper than a table spoon with size that fits in one’s mouth.
Dessert spoon
Dinner spoon
Parfait Spoon
Soup Spoon
It is a small headed spoon but has a long handle. It is use for Filipino all-time favorite halo-halo, sago’t gulaman, fruit shakes, and the likes.
Dessert spoon
Dinner spoon
Parfait Spoon
Soup Spoon
It is a small headed spoon but has a long handle. It is use for Filipino all-time favorite halo-halo, sago’t gulaman, fruit shakes, and the likes.
Standard Operation Process
Standard Operating Process
Standard Operating Procedure
Standard Operation Procedure
This measures about 8 to 8.5 inches in diameter. It is used for serving salad.
Appetizer Plate
Dinner Plate
Fish Plate
Salad Plate
It is a dishware where people normally place and eat their foods. It bears the main course of a meal.
Appetizer Plate
Dinner Plate
Fish Plate
Salad Plate
It is also called charger plate and measures 11 to 12 inches. It is a larger decorative plate used as an underliner for a dinner plate.
Appetizer Plate
Dinner Plate
Fish Plate
Show Plate
Which of the following shows proper way of handling the plate?
Grab the plate by placing the thumb at the rim of the plate while the rest of the four fingers are placed underneath the plate as support.
Grab the plate by placing the index finger at the rim of the plate while the rest of the four fingers are placed underneath the plate as support.
Grab the plate by placing the ring finger at the rim of the plate while the rest of the four fingers are placed underneath the plate as support.
Grab the plate by placing the middle finger at the rim of the plate while the rest of the four fingers are placed underneath the plate as support.
ODD ONE OUT: Identify the one that doesn’t belong to the group.
Completeness
Balance and Uniformity
Food Order
Eye Appeal
ODD ONE OUT: Identify the one that doesn’t belong to the group.
Banquet
Basic
Informal
Formal
ODD ONE OUT: Identify the one that doesn’t belong to the group.
It adds style to formal events.
It boosts the air of professionalism in formal events.
It allows uniformity.
Time consuming.
ODD ONE OUT: Identify the one that doesn’t belong to the group.
Physiological
Economic
Emotional
Psychological
ODD ONE OUT:Identify the one that doesn’t belong to the group.
Level of standards
Service reliability
Service flexibility
Service charge
Guests must be welcomed and greeted without recognition, and waiter should assist with their coats and bags.
True
False
Suggestive selling focuses on offering more expensive items only.
True
False
Menus must be opened when presented to guest. When presenting menu to the guest table, open the first page.
True
False
A waiter should stop offering options once a guest declines.
True
False
Upselling should feel natural and not forced to the guest.
True
False
