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2nd Summative Test FBS Edited

This document is a test for a Food and Beverage Services course. It contains three sections - a matching section to match terms with their definitions, a true/false section about food service systems, and a performance task to collect and paste pictures of various utensils. The matching section covers polite telephone etiquette such as greeting, identifying yourself, avoiding filler words, and ending calls pleasantly. The true/false section tests knowledge about conventional food service systems and how foods are produced and served. The performance task requires students to find and paste pictures of 14 different table utensils.

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Aurea Bodo
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411 views2 pages

2nd Summative Test FBS Edited

This document is a test for a Food and Beverage Services course. It contains three sections - a matching section to match terms with their definitions, a true/false section about food service systems, and a performance task to collect and paste pictures of various utensils. The matching section covers polite telephone etiquette such as greeting, identifying yourself, avoiding filler words, and ending calls pleasantly. The true/false section tests knowledge about conventional food service systems and how foods are produced and served. The performance task requires students to find and paste pictures of 14 different table utensils.

Uploaded by

Aurea Bodo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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BATO SCHOOL OF FISHERIES

Bato, Leyte
Senior High School Department
2nd Summative Test in
FOOD AND BEVERAGE SERVICES NC II (1st Quarter)

Name: ____________________Year & Section: __________Strand:______Date: _______ Score: ________


I. Matching Type: Match Column I with Column II by writing the letter only on the space provided.
Column I Column II
________ 1. A telephone conversation expects you to open a. Take permission and be polite
the conversation with a nice greeting.
________ 2. A polite word or two always helps in bringing b. Avoids fillers and keep interesting
warmth into the conversation.
________ 3. Always introduce yourself before getting c. Purpose of the call
into any conversation.
________ 4. Do not use broken phrases.
Always use a clear &simple language. d. Greetings
________ 5. Think exactly what you plan to say
and practice before you place the call.
Jot down the items you want to discuss. e. Clarity
________ 6. Words like “um and uh” must be avoided
during telephone conversations. f. Identify self and the organization
________7. Keep a “smile in your voice”. g. Smile through the phone
________ 8. Talk clearly without background noise. h. Find some quiet place
________ 9. Always end the call pleasantly. i. Summarize, paraphrase and close
________ 10. Customers dial the establishment directly j. Over the telephone

II. True or False: Write TRUE if the statement is correct and FALSE if it is incorrect.
11. Conventional food service system is the most common of all systems in food service operation.
12. The food is produced on-site, it is usually chilled or frozen then reheated and served to customers on-site and
readily available to the customers.
13. Food is purchased then stored either chilled or frozen for later use.
14. A family style restaurant serves moderately priced food in a casual atmosphere.
15. Hotels often specialize in certain types of food or present a certain unifying, and often entertaining theme.

III. Performance Task: (16-35)


a. Collect pictures of utensils from magazines, newspapers, internet or any source that befit what is required.
b. You may also take pictures if you have any available tool/utensils at home using your camera.
c. Paste the picture on the space provided.
d. The following are the table appointments that you need to hunt.

Bouillon Cup Silver Food Cover/Lid

Champagne Flute Charger


Water Goblet Cup and Saucer

Pilsner Glass Soup Spoon

Pitcher Cruet Set

Prepared by:
MRS. AUREA B. PONFERRADA
Subject Teacher

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