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    Diagnostic Test On Food and Beverages

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    Ronald Serrano
    This document contains a diagnostic test on food and beverage services with multiple choice and matching questions. It covers topics like organizational charts, sanitation, duties of managers, bartending, menu items from different cuisines, table appointments, and factors that influence dining room ambiance such as decor, cleanliness, and layout. The test aims to evaluate understanding of key terms and concepts in food and beverage service.

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    Diagnostic Test On Food and Beverages

    Uploaded by

    Ronald Serrano
    1K views2 pages
    This document contains a diagnostic test on food and beverage services with multiple choice and matching questions. It covers topics like organizational charts, sanitation, duties of managers, bartending, menu items from different cuisines, table appointments, and factors that influence dining room ambiance such as decor, cleanliness, and layout. The test aims to evaluate understanding of key terms and concepts in food and beverage service.

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    senior highschool

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    Diagnostic Test on Food and Beverages

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    This document contains a diagnostic test on food and beverage services with multiple choice and matching questions. It covers topics like organizational charts, sanitation, duties of managers, bartending, menu items from different cuisines, table appointments, and factors that influence dining room ambiance such as decor, cleanliness, and layout. The test aims to evaluate understanding of key terms and concepts in food and beverage service.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1K views2 pages

    Diagnostic Test On Food and Beverages

    Uploaded by

    Ronald Serrano
    This document contains a diagnostic test on food and beverage services with multiple choice and matching questions. It covers topics like organizational charts, sanitation, duties of managers, bartending, menu items from different cuisines, table appointments, and factors that influence dining room ambiance such as decor, cleanliness, and layout. The test aims to evaluate understanding of key terms and concepts in food and beverage service.

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    Republic of the Philippines

    BALIAN INTEGRATED NATIONAL HIGH SCHOOL


    Balian, Pangil, Laguna

    Diagnostic Test on Food and Beverage Services 12

    A. Identification. Identify the following terms that corresponds to the following sentences.
    Proof/ Sanitizing /Manager / Bartending /Duties /Ambience /Menu/ Declutter /cuisine/
    aperitif /Beverage/ Implements/Aesthetic /cocktail/ Organizational chart

    1.A graphic presentation of positions in an organization like a food service arranged in a


    hierarchy.
    2.A process done after cleaning to lower the presence of harmful microorganisms to safe
    level.
    3.Is the over all in charge of the operations of the establishment.
    4.Are tasks assigned to every member of the food service team in accordance to the position
    he or she occupies in the organizational chart.
    5.Over all atmosphere that pervades in a room or place.
    6.To remove litters and obstructing materials from floor or tables.
    7.List of food for a meal
    8.Refers to a food that is prepared also a kind of cooking.
    9.Refers to any drink,alcoholic or non-alcoholic with water as main natural form.
    10.Tools or utensils
    11.Artistic or an appreciation of beauty.
    12.The art of mixing drinks
    13.A mixed alcoholic beverage usually served before dinner
    14.Another name for appetizer wine
    15.Refers to strength of alcohol content of any alcoholic beverage particularly liquors
    B Identify the country of origin of the following menu items. Write the name of the country in
    the space provided before each menu item
    16. Shrimp and Vegetable Tempura____________
    17. Crown Roast of pork_____________
    18. Siopao and siomai______________
    19. Paella____________
    20.Kare-kare___________
    21. Tacos and Burritos____________
    22. Cassoulet____________
    23. Strawberry Shortcake___________
    24. Feijoada____________
    25. Cannelloni__________
    C. Identify the following table Appointments
    26 Fish plate
    27. cup and saucer
    28. dinner fork
    29. soup spoon
    30. goblet
    31. serving spoon
    32. champagne
    33. demitasse cup
    34. sherry
    35. pie server

    II. Directions: Match column A with B. Write the letter of the correct answer in the space
    provided before each number.
    A B
    _____36. Dining room a. dictates the amount of furniture in the dining room
    ____ 37. Ambieance b. beautifies the dining room
    _____38. Dining room theme c. goal of planning the dining room in relation to other
    Parts of the restaurants
    ____ 39. Table appointments d. native, sophisticated,modern,elegant, and casual
    ____40. Views from dining room windows e. enhances the ambiance and appeal of dining
    room
    ____41. Accessibility,convenience and f. overall atmosphere of the dining area
    and comfort
    ____ 42. Amount of dining space g.sturdy,heavy ,simple in design and supports any
    Weight
    ____43. Decors and accessories h. to remove left overs and used tools from tables
    and floors
    ____44. Good quality dining chairs i. absence of dirt,clutter and dust
    ____45. Declutter j. everything is in place
    ____46. Cleanliness k. cleaning starts from table,chairs, and to floors
    ____47. Orderliness l. clean in the same order and manner everytime
    ____48. Clean from top to bottom m. arrangement of tables,chairs,and other furni
    shings in the dining room
    ____ 49. Routine in cleaning n. the show window of any food service establish
    Ment
    ____ 50. Dining room layout o. tools used in dining including plates,glasses,fork
    Spoons etc.

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