WorksheetsTLE 7: 3rd Quarter Practice Worksheet – Extracted Questions
Total questions: 70
Worksheet time: 35mins
The UNWTO defines this as the movement of people to countries or places outside their usual environment for personal or professional purposes.
Migration
Tourism
Commuting
Expedition
Direction: Read each question carefully and circle the letter of the correct answer. What is the core difference between Tourism and Hospitality?
Tourism is the activity of travel; Hospitality is the service and welcome provided to guests.
Tourism only happens in summer; Hospitality happens year-round.
Tourism is about food; Hospitality is about transportation.
There is no difference between the two.
Direction: Read each question carefully and circle the letter of the correct answer. Which type of tourism involves a Filipino citizen traveling from Manila to Cebu for a vacation?
Inbound Tourism
Outbound Tourism
Domestic Tourism
International Tourism
Direction: Read each question carefully and circle the letter of the correct answer. A tourist who seeks "off-the-beaten-path" destinations and avoids typical tourist crowds is called an:
Elite Tourist
Mass Tourist
Off-beat Tourist
Explorer
Direction: Read each question carefully and circle the letter of the correct answer. Which sector of the hospitality industry includes theme parks, sports clubs, and museums?
Lodging
Food and Beverage
Recreation
Travel and Tourism
Direction: Read each question carefully and circle the letter of the correct answer. Visiting a province specifically to try its traditional delicacies and local street food is an example of:
Eco-tourism
Gastronomy Tourism
Medical Tourism
Business Tourism
Direction: Read each question carefully and circle the letter of the correct answer. These travelers prefer high-end, luxury accommodations and exclusive services.
Drifter
Elite Tourist
Explorer
Incidental Tourist
Direction: Read each question carefully and circle the letter of the correct answer. The relationship between a host and a guest, characterized by "the generous and friendly treatment of visitors," is the definition of:
Management
Hospitality
Customer Service
Front Office
Direction: Read each question carefully and circle the letter of the correct answer. Which form of tourism involves people traveling to another country for medical treatments or surgeries?
Cultural Tourism
Health/Medical Tourism
Religious Tourism
Sports Tourism
Direction: Read each question carefully and circle the letter of the correct answer. A "Mass Tourist" is someone who:
Travels alone to dangerous places
Prefers organized tours and popular, highly developed destinations
Only travels for work
Stays at home during holidays
Direction: Read each question carefully and circle the letter of the correct answer. Which department is known as the "Hub" or "Nerve Center" of the hotel?
Housekeeping
Kitchen
Front Office
Maintenance
Direction: Read each question carefully and circle the letter of the correct answer. The "Golden Rule" of guest service states that if you are busy when a guest approaches, you should:
Ignore them until you finish
Immediately acknowledge them and say you will be with them shortly
Walk away and find someone else to help
Tell them to wait in line
Direction: Read each question carefully and circle the letter of the correct answer. Which Front Office staff member is responsible for carrying guest luggage and showing them to their room?
Receptionist
Concierge
Bellboy/Porter
Cashier
Direction: Read each question carefully and circle the letter of the correct answer. A guest wants to book a city tour and needs a recommendation for a local restaurant. Who should they talk to?
The Chef
The Concierge
The Security Guard
The Valet
Direction: Read each question carefully and circle the letter of the correct answer. The process of a guest officially leaving the hotel and settling their bill is called:
Check-in
Registration
Check-out
Reservation
Direction: Read each question carefully and circle the letter of the correct answer. Why is the "First Impression" so important in the Front Office?
It determines the guest's perception of the entire hotel stay.
It is the only time the guest sees the staff.
It is required by law.
It allows the staff to ask for tips early.
Direction: Read each question carefully and circle the letter of the correct answer. A hotel located near a terminal that caters to travelers with early flights or long layovers is an:
Airport Hotel
Resort Hotel
Casino Hotel
Motel
Direction: Read each question carefully and circle the letter of the correct answer. What is the primary duty of a Front Office Cashier?
Cleaning the lobby
Managing guest accounts and processing payments
Parking guest cars
Cooking breakfast
Direction: Read each question carefully and circle the letter of the correct answer. Which type of accommodation provides long-term stays and includes kitchen facilities similar to an apartment?
Commercial Hotel
Residential Hotel
Bed and Breakfast
Boutique Hotel
Direction: Read each question carefully and circle the letter of the correct answer. "Uniformed Services" in a hotel includes which of the following?
Chefs and Waiters
Accountants and Managers
Bellmen, Doormen, and Valet
Housekeepers and Janitors
Direction: Read each question carefully and circle the letter of the correct answer. Which department is responsible for the cleanliness, maintenance, and aesthetic appeal of the hotel?
Food and Beverage
Housekeeping
Sales and Marketing
Human Resources
Direction: Read each question carefully and circle the letter of the correct answer. A staff member who cleans and maintains the public areas like the lobby and hallways is called a:
Room Attendant
Public Area Attendant
Laundry Attendant
Floor Supervisor
Direction: Read each question carefully and circle the letter of the correct answer. What is the primary goal of the Housekeeping department?
To cook meals for guests
To provide a clean, safe, and comfortable environment for guests
To sell hotel rooms to travel agents
To fix broken air conditioners
Direction: Read each question carefully and circle the letter of the correct answer. Which item is considered "guest amenities"?
The bed frame
Soap, shampoo, and towels
The hotel's financial records
The fire extinguisher
Direction: Read each question carefully and circle the letter of the correct answer. "Turn-down service" usually involves:
Cleaning the room at 8:00 AM
Preparing the bed for the night and tidying the room in the evening
Asking the guest to leave the hotel
Moving the guest to a different room
Direction: Read each question carefully and circle the letter of the correct answer. What does HACCP stand for?
Health and Cleanliness Control Program
Hazard Analysis and Critical Control Points
High Accuracy Cooking and Cleaning Process
Home Appliance Cooling and Power
Direction: Read each question carefully and circle the letter of the correct answer. What is the "Temperature Danger Zone" (TDZ) where bacteria grow fastest?
0∘C to 4∘C
5∘C to 60∘C
−18∘C to 0∘C
70∘C to 100∘C
Direction: Read each question carefully and circle the letter of the correct answer. In HACCP, what is a "Corrective Action"?
Checking the temperature of a fridge
Identifying a hazard
The step taken when a critical limit is not met (e.g., reheating food that is too cold)
Writing down the daily menu
Direction: Read each question carefully and circle the letter of the correct answer. Which of the following is a "Critical Control Point" (CCP) in a kitchen?
Setting the table
Washing the floor
The final internal cooking temperature of poultry
Polishing the silverware
Direction: Read each question carefully and circle the letter of the correct answer. To prevent cross-contamination, a green cutting board is usually used for:
Raw Meat
Raw Poultry
Vegetables and Fruit
Seafood
Direction: Read each question carefully and circle the letter of the correct answer. What is the best way to dry dishes in a professional kitchen?
Wiping them with a used apron
Air drying
Using a shared hand towel
Blowing on them
Direction: Read each question carefully and circle the letter of the correct answer. When handling strong chemicals like bleach, which PPE is most important?
Hairnet
Rubber Gloves
Chef's Hat
Toque
What does FIFO stand for?
Fast In, Fast Out
First In, First Out
Food In, Fridge Out
Fresh In, Fresh Out
If a product has an expiration date, which inventory principle should you follow?
LIFO (Last In, First Out)
FEFO (First Expired, First Out)
FISH (First In, Still Here)
None of the above
The transfer of harmful bacteria from one food or surface to another is called:
Sterilization
Cross-contamination
Fermentation
Pasteurized
The "Work Triangle" in a kitchen connects which three areas?
Door, Window, Table
Sink, Stove, Refrigerator
Pantry, Trash, Oven
Microwave, Toaster, Blender
Which piece of equipment is used to keep food cold but NOT frozen?
Freezer
Chiller/Refrigerator
Oven
Steamer
"Mise en place" is a French term that means:
Cooking the food
"Everything in its place" (Preparing all ingredients before cooking)
Washing the dishes
Serving the guest
Why is it important to have a "U-shaped" or "L-shaped" kitchen layout?
To make the kitchen look fancy
To minimize steps and maximize efficiency for the cook
To fit more people in the room
To save money on tiles
Which tool is best for measuring 1 cup of flour?
Liquid Measuring Cup
Dry Measuring Cup
Tablespoon
Kitchen Scale
How many milliliters (mL) are in 1 Liter?
100 mL
500 mL
1,000 mL
1,500 mL
How many grams are in 1 kilogram?
100 g
500 g
1,000 g
10,000 g
A recipe calls for 8 ounces of water. This is equal to:
1 Cup
2 Cups
1/2 Cup
4 Cups
What is the boiling point of water in Celsius?
80°C
90°C
100°C
120°C
Which formula converts Celsius (C) to Fahrenheit (F)?
F = (C × 9/5) + 32
F = (C × 5/9) − 32
F = C + 273
F = (C − 32) × 9/5
Convert to Fahrenheit.
0°F
32°F
100°F
212°F
How many tablespoons are in 1/4 cup?
2 tablespoons
4 tablespoons
8 tablespoons
16 tablespoons
If a recipe for 4 people requires 2 eggs, how many eggs do you need for 12 people?
4 eggs
6 eggs
8 eggs
10 eggs
What is the approximate equivalent of 1 teaspoon in mL?
5 mL
15 mL
30 mL
50 mL
How many cups are in 1 quart?
2 cups
4 cups
8 cups
16 cups
A large square cloth used to protect clothing and wipe the mouth during a meal is a:
Table Runner
Table Napkin
Placemat
Coaster
The standard size for a formal dinner napkin is:
10" x 10"
12" x 12"
18" to 20" square
30" x 30"
Which napkin fold is shaped like a triangle and stands upright on the plate?
Pyramid Fold
Bishop's Hat
Fan Fold
Rose Fold
Before folding napkins, a waiter must first:
Eat their lunch
Wash and sanitize their hands
Spray the napkin with perfume
Iron the napkin while it's on the guest's table
Where is the dinner fork typically placed in a standard table setting?
To the right of the plate
To the left of the plate
Above the plate
Inside the water glass
The "Standing Fan" fold requires which type of initial folding?
Diagonal fold
Accordion or pleat folds
Rolling into a tube
Crumpling into a ball
Which type of food service is "market-oriented" and focuses on making a profit?
Institutional Food Service (e.g., Hospital)
Commercial Food Service (e.g., Restaurant)
Welfare Food Service
Industrial Food Service
A "Table d'Hôte" menu is one where:
Each item is priced separately
A complete meal is offered at a fixed price
The food is free
The guest cooks their own food
Which tool is used to serve soup?
Fork
Ladle
Spatula
Tongs
In a formal setting, the water glass is placed:
Above the knife on the right side
To the far left
Under the plate
Behind the chair
What is the primary product of the hospitality industry?
Cars
Service and Experience
Canned Goods
Electronics
A "Transit Guest" is someone who:
Lives in the hotel for a year
Is just passing through and stays for a very short time
Is on a luxury cruise
Is the hotel owner
Which department handles "Room Service"?
Front Office
Food and Beverage
Housekeeping
Security
What should a kitchen worker do if they have a small cut on their finger?
Ignore it
Clean it, put on a bandage, and wear a glove
Wipe it on a towel
Go home for a week
"Sanitizing" means:
Removing visible dirt
Reducing the number of harmful microorganisms to a safe level
Making something smell good
Painting a surface
Which of these is a physical hazard in food?
Bacteria
Cleaning bleach
A piece of broken glass
A virus
How many grams are in 1/2 kilogram?
250 g
500 g
750 g
1,000 g
The "Bishop's Hat" is a type of:
Chef's uniform
Napkin fold
Cooking pot
Bed sheet fold
Which of these is part of the "Back of the House"?
Lobby
Restaurant Dining Room
Kitchen
Front Desk
Why are recipes standardized in professional kitchens?
To make sure the food always tastes the same and costs the same to make
To prevent the chef from being creative
To make the menu longer
To use more paper
