CHILD JESUS OF NAZARETH SCHOOL, INC.

BRGY. BURGOS, PADRE BURGOS, QUEZON

2ND QUARTER EXAMINATION
TLE09
NAME: _______________________________ DATE: _____________________________
GRADE LEVEL: _________________________ TEACHER: __________________________
TEST I. Identification
DIRECTION: Read each questions carefully. Choose your answer on the box provided below.

Buffet Service Russian Service Linens

Family Service French Service Napkins
American or Plate Service Flatware Beverage ware or Glassware
Formal Service Tableware Halloware
Banquet Service Dinnerware Table Decorations

____________________ 1. It includes spoons, forks, knives, and spreaders.

____________________ 2. It is the simplest form of table service.
____________________ 3. It includes high quality and hence expensive lead glass.
____________________ 4. It is a popular example of self-service style wherein customers carry the food they selected.
____________________ 5. It is a preset service and menu for a given number of people for a specific time of the day.
____________________ 6. It still needs to be simple yet beautiful.
____________________ 7. It includes tablecloths, plastic table covers, placemats, runners, and napkins of all kinds.
____________________ 8. It is dignified and elaborate. In the kitchen, food is prepared, portioned and arranged.
____________________ 9. It is informal and is used in many Filipino homes.
____________________ 10. It may be Russian or French depending on the style of serving the food.
____________________ 11. It includes dining plates and serving platters that are available in glass, ceramic or plastic.
____________________ 12. These are serving dishes for food, like platters, serving bowls, tureens, etc.
____________________ 13. These are linens that can be bought in different colors, sizes and designs.
____________________ 14. It is synonymous with fine dining and often regarded as excellent service.
____________________ 15. It is also known as “table appointments”.

TEST II. Matching Type

DIRECTION: Match column A with column B.
ANSWER COLUMN A COLUMN B
1. Aluminum a. Used when temperature must be kept below boiling.
2. Stainless Steel b. A kitchen tool specifically designed for the purpose of pulping garlic.
3. Glass c. Also called a vegetable strainer.
4. Cast Iron d. Practical for opening food packages.
5. Double Boiler e. Used to chop, blend, mix, whip, puree, grate & liquefy food.
6. Teflon f. Used to scrape vegetables, e.g. carrots & potatoes, & to peel fruits.
7. Can Opener g. Necessary in preventing bacterial infections from foods.
8. Colanders h. More expensive than Aluminum.
9. Plastic and Hard Rubber i. Wooden or plastic boards where meat, fruits and vegetables are cut.
10. Cutting Boards j. Used for mashing cooked potatoes.
11. Funnels k. Special coating applied inside aluminum or steel pots and pans.
12. Garlic Press l. Used to open a food container.
13. Graters m. Used for cooking or heating food.
14. Kitchen Shears n. Use for salad making.
15. Potato Masher o. Used to fill jars, made of various sizes of stainless steel, aluminum, etc.
16. Refrigerator p. Used to grate, shred, slice, and separate foods.
17. Oven q. Mostly used in the kitchen and most popular because it is lightweight.
18. Microwave Ovens r. A chamber or compartment used for cooking, baking, heating, etc.
19. Blenders s. Used for cutting and chopping.
20. Vegetable Peeler t. It is durable but must be kept oiled to avoid rusting.
TEST III. Enumeration
7 Napkin Folding Techniques
1.
2.
3.
4.
5.
6.
7.

3 Parts of Canapes
1.
2.
3.
TEST IV. Essay (5pts.)
*STEPS IN WASHING DISHES
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GOD BLESS! 
Prepared by: Ms. Evha Laika B. Altez