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ACES TECHNICAL INSTITUTE OF NABUNTURAN FOUNDATION

Poblacion, Nabunturan, ComVal Province


Tel. #. (084) 376-0681

WRITTEN EXAMINATION

SET A
Candidate’s Name: ___________________Score:______________________

Test I. Multiple Choice. Encircle the correct answer.

1. A type of jewelry that may be worn with your uniform is a


a. wedding ring
b. bracelet
c. brooch
d. necklace

2. The type of service in which the menu, number of guest, and time of service
are predetermined in advance is an
a. banquet
b. buffet
c. family-style dinner
d. English service

3. When a food on menu as a la carte, it is


a. Served from a cart
b. Serve with a beverage
c. Priced to include an entire meal
d. Listed as single items and priced separately from other food items

4. Fill the wine glasses


a. ¼ to 1/3 full
b. 1/3 to ½ full
c. ½ to 2/3 full
d. to the rim

5. What plates are removed first from the table when cleaning?
a. bread plate
b. dessert plate
c. dinner plate
d. salad plate

6. What is the standard sequence in bussing out dishes?


a. scrape, then store and stock
b. scrape, segregate and store
c. scrape, stack and segregate
d. scrape, stock and segregate

7. First to serve
a. children
b. ladies and gentlemen
c. Honoree
d. Host
8. What is the other term of Hors d’ oeuvre?
a. salad c. soup b. appetizer d. main
course

9. To serve standard sequence


a. Soup, salad, main course and dessert
b. Salad, main course, soup, dessert
c. Main course, Soup, salad, dessert
d. Dessert, main course, salad, soup

10. How many seconds you wash your hands?


a. 15 sec
b. 10 sec
c. 20 sec
d. 30 sec

11. In American Service the beverage is served in


a. right side
b. left side
c. front side
d. all of the above

12. What is the 3’s in cleaning and washing kitchen tool equipment?
a. scrape, then store and stock
b. scrape, segregate and store
c. scrape, stack and segregate
d. scrape, stock and segregate

13. What temperature fastest to kill the bacteria?


a. Boiled Temperature
b. Cooled Temperature
c. Room Temperature
d. Hot Temperature

14. How you going to dry the glasses?


a. towel dry
b. air dry
c. blower dry
d. steam dry

15. What chemical agent to be used in sanitizing dishes?


a. benzene
b. chlorine
c. hydro choric
d. oxalic acid

16. What equipment to be used in scrubbing, scraping, and polishing hard floors?
a. Vacuum cleaner
b. Floor Polisher
c. Carpet Sweeper
d. Hydro vacuum

17. What equipment to be used in washing dishes in high temperatures?


a. Dishwashing washing machine
b. Glasses washing machine
c. All purpose machines
d. Hydro machine
18. A chemical use in disinfect sinks and table tops
a. Disinfectant
b. Chlorine
c. Air Freshener
d. Benzene

19. What meat apple sauce applied?


a. pork
b. beef
c. lamp
d. veal

20. What classes of vegetable morel belong?


a. cabbage
b. Mushroom
c. Lettuce
d. Asparagus

21. The most expensive caviar


a. Beluga
b. Croquets
c. Squid
d. none of the above

22. What is the main ingredient of sabayon/?


a. Egg whites
b. Egg Yolk
c. Quill Egg
d. Boiled Egg

23. What is the standard 3’s in restaurant dictionary?


a. Stocking, scraping, segregating
b. Scraping, storing, stocking
c. Scraping, Segregating, and Stocking
d. scraping, stacking and segregating

24. Other term in Russian Service


a. plated
b. platter
c. Family
d. Smorgasbord

25. First thing to shown in the setting and the first time to clearing for next service
a. napkin
b. water goblet
c. flower vase
d. condiments

26. Who is the person to report for complaint?


a. manager
b. staff
c. supervisor
d. owner
27. What code number of out of stock?
a. 76 c. 96 b. 86 d. 66

28. Items place in lap of guest


a. napkin
b. table cloth
c. place mat
d. tissue

29. Who handling complaints, and clarifying


a. service staff
b. guest
c. supervisor
d. owner

30. What are the 3 different methods in cleaning and sanitizing dishes?
a. 3 bucket methods
b. 2 bucket methods
c. 4 bucket methods
d. 3 pail methods

31. What are the things not to do in front of the guest?


a. counting money
b. smoking
c. talking to guest
d. yawning

32. The arrangement of china, silverware, napkins, and glassware at each


a. pax
b. table appointment
c. cover
d. entrée

33. Go only to the garbage disposal


a. card board
b. egg shell
c. food
d. plastic

34. Slow down the growth of bacterial temperature of 46 degrees Fahrenheit


below.
a. Hot Temperature
b. Cold Temperature
c. Lukewarm Temperature
d. all of the above

35. What is the different method of cleaning and sanitizing?


a. tray bucket c. tray cleaning
b. tray range d. tray wash

36.
Candidate’s Name:_______________________ Score:_____________

SET B

Test II. Matching Type: Match column A to column B. Write only your answer.
Column A Column B

______1. Show plate a. 12 inch


______2. Dinner plate b. 11 inches
______3. Fish Plate c. 10 inch
______4. Salad Plate d. 9 inches
______5. Bread Plate e. 8.5 inch
______6. Saucer f. 8 inches
______7. Demitasse Saucer g. 7 inch
______8. Dessert Plate h. 6 inch
______9. Soup Bowl i. 4 inch
______10. Cereal Plate j. 8-8.5 oz
k. 5 inch

Test III. Matching Type: Match column A to column B. Write only your answer.
Column A Column B

______1.Bouillon Cup a. escargot


______2. Salad b. cake server
______3. Cake c. tongs
______4. Snail d. soup spoon
______5. Cup and Saucer e. salad fork
______6. Side Plate f. demitasse spoon
______7. Demitasse Saucer & Cup g. teaspoon
h. dinner Spoon

Test IV. Fill in the blanks. Read the statement below and write the correct answer
on the blanks to make the statement correct. Your answer will be left, right,
center, above, front. Avoid erasures.

Serve the food at the 1.____ side of the guest by using the service persons
2._____ hand. Set-up the condiments in 3.____ of the table. He glasses and
saucer are on the 4. ____ side. Folded paper napkin is on the 5.____ and
underneath the fork. Present the menu book in the 6.______ side of the guest
and take his/her order from the 7._____ side of the guests. Served plated foods
from the left side and 9.____ foot forward with the 10.____ hand holding the
plate. Dish out from the platters to the individual plate.
ACES TECHNICAL INSTITUTE OF NABUNTURAN FOUNDATION
Poblacion, Nabunturan, ComVal Province
Tel. #. (084) 376-0681

ORAL QUESTIONING

Qualification Title: FBS NC II


Unit of Competency: Provide link between kitchen & service area
Questions Yes No
1. What are the types of chemicals cleaning agents and their
practices?
2. How do you check the condition and cleanliness of table
prior to service?
3. Give examples of hygienic sanitation practices?
4. What is the first step in checking service equipment
condition?
5. What are the standard operating procedures to be followed
when handling equipment?
6. What is the proper way of cleaning and washing kitchenware
and service areas?
7. What are the procedures in stacking chinaware’s and
silverwares?
8. What are the things you need in preparing food & beverage
for service?

Qualification Title: FBS NC II


Unit of Competency: Provide food & beverage services
Questions Yes No
1. What are the duties and responsibilities of waiters?
2. How do you present food and beverage menu to guest?
3. What is the proper way of taking the orders to guests?
4. What are the two examples of selling techniques?
5. What must always be considered when giving suggestive
selling? Why?
6. Give 3 types of food service and explain.
7. What is the correct sequence of food service?

Qualification Title: FBS NC II


Unit of Competency: Provide room service
Questions Yes No
1. Can you elaborate what are the types of meal functions in
the room service?
2. Show me how to dismantle service trolley.

Qualification Title: FBS NC II


Unit of Competency: Update Food & Beverage Knowledge
Questions Yes No
1. What is pantry?
2. Which part of the hotel the service pantry room located?
3. Give two examples of International Cuisine.

Institutional Assessor: Mrs. Liza Lelis