STO.

NIÑO INTEGRATED SCHOOL

SUMMATIVE TEST IN TLE 7
( ICT – Contact Center Services )

NAME: __________________________________________ SECTION: _____________________ SCORE: __________

MULTIPLE CHOICE: DIRECTIONS: Read the statement carefully. Choose the letter of the correct answer and write it on the
space before each number.

____ 1.
A. B.
C. D.
 STO. NIÑO INTEGRATED SCHOOL

SUMMATIVE TEST IN TLE 10

( HOUSEHOLD SERVICES )

NAME: ___________________________________________ SECTION: _____________________ SCORE: __________

M1 L1 What have I learned

Direction: Read each statement carefully. Write T if you think the statement is TRUE and F if it is FALSE. Write your answers in
your activity notebook. _____ 1. Always inspect the table settings to be sure everything is clean and aligned properly. _____ 2.
Whenever you have extra time, perform extra duties to make sure guests are taken care of. _____ 3. The centerpiece should
not be so large that it covers one person from conversing with another across the table. _____ 4. More than three glasses
should be placed at the cover. _____ 5. The dessert fork or spoon is usually placed at the left side of the cover near the dinner
plate. _____ 6. The shape of the tablecloth must not fit the shape of the dining table. _____ 7. All flatware should be one inch
from the edge of the table. _____ 8. Spoons are laid with the bowls facing up at the right of the plate. _____ 9. All forks are
laid at the left of the plate with the exception of the oyster fork which should be at the right of the soup spoon. _____10.
Candles should be short enough to be at the level of the glass. _____11. Tables must be left unattended after the guests are
finished eating. _____12. Small plates must be the first to be removed. _____13. You can use any kind of tray for bussing.
_____14. It is proper to remove the plates of the guests without their permission. _____15. It is appropriate to remove soiled
utensils at the right side of the guests.

L1
Direction: To test yourself about maintaining the freshness and quality of cereal dishes, answer the questions below. Write
your answers in your quiz notebook. _______ 1. When laying the flatware, the fork is placed with tines facing up at the
________of the plate. a. left side c. upper side b. right side d. lower side _______ 2. Serving flatware is generally laid at the
_______ of the dish in which the serving flatware stuck into the food at the start of the meal. a. left side c. upper side b. right
side d. lower side _______ 3. Cups and saucers are placed at the top ________ a. left side c. upper side b. right side d. lower
side _______ 4. Drinking glasses are placed at the tip of the knife or spoon at ________ of the cover. a. left side c. upper side
b. right side d. lower side _______ 5. Serving dishes are placed at the middle of the table in a manner that will not make the
table look cluttered. Make sure that _____ for each dish is provided and placed near the dishes. a. serving flatware c. knife b.
fork d. tongs _______ 6. It is a general name for liquor, which means water of life. It is distilled from a fermented mash or corn
or other cereal grains called ________. a. gin c. rum b. juice d. whiskeys _______ 7. It is distilled from a fermented mash of
sugar cane juice or molasses, which is produced in most tropical countries and generally bottled at 40 %alcohol known as a. gin
c. rum b. juice d. whiskeys _______ 8. It comes from the French word genievre, which means junifer berry, the chief flavoring
agent is a kind of beverage referred to 14 as: a. gin c. rum b. juice d. whiskeys _______ 9. This is a table appointment, which
must not be placed near the sides or edges of the tray where they are likely to fall off. a. plates c. glasses b. spoons d. knife
_______ 10. Usually, the food is served from the________ side of the customer a. left c. center b. right d. top _______ 11.
Serve red wine, new, slightly chilled at a temperature of__; a. 12-14 ° C c.15-16 ° C b. 10-11 ° C d. 22-24 ° C _______ 12. For
breakfast, the order of service begins with _______. a. water c. coffee b. fruits d. bread _______ 13. It is defined as any liquid
swallowed to quench thirst for nourishment or enjoyment. a. water c. liquor b. soda d. beverage _______ 14. In stacking soiled
dishes, place the _________ at the center of the tray so that one arm can support them. a. light glasses c. spoon and fork b.
heaviest plates d. heaviest teaspoons _______ 15. The march of the menu should include a. appetizer, soup, main course,
dessert b. soup, rice, meat, fish c. salad, dressing, beverage, water d. breakfast, cake, wine, coffee

L2
Direction: To test yourself about the rules to observe in table service, answer the questions below. Write your answers in your
quiz notebook. 1. The following statements are the order of service for lunch or dinner except one. a. As soon as the guest is
seated, fill the water glass ¾ full with ice water. b. Serve chilled butter on a bread and butter plate and the appetizer at the
center of the cover, if these are included in the menu. c. When the guest is through, remove the appetizer dish. d. Place the
heaviest plate at the center of the tray. 2. This is a common type of glass, brittle, scratch-resistant, and gives a soft luster. a.
lime glass b. lead ball c. blown glass d. beer glass 3. These tools and utensils are very essential in mixing beverages except one.
a. blender b. mixing glass c. strainer d. knife 4. Plastic, wood, metal, styrofoam and papers are commonly used nowadays in
mixing wine but these are not advisable. a. increase flavor b. loose the taste c. enhanced the flavor d. affects the appearance
5. It is a fermented, slightly alcoholic beverage and brewed from malt. a. liquor b. wine c. beer d. alcohol 6. These are distilled
alcoholic drinks. a. wine b. beer c. vodka d. liquor 32 7. These are drinks obtained by distillation after fermentation from
vegetables, fruits, grains and other substances with sugar starched bound. a. spirit b. whiskey c. liquor d. wine 8. It is an
alcoholic beverage that is usually taken with ice. a. beer b. spirit c. whiskey d. vodka 9. This is generally referred to as bourdon
that contains at least 51 % of maize and is aged at least 2 years oak. a. Canadian whiskey b. American whiskey c. Irish whiskey
d. Japanese whiskey 10. It is a distilled drink fermented from sugarcane or molasses, which is produced in most tropical
countries and generally bottled at 40 % alcohol. a. vodka b. rum c. whiskey d. alcohol 11. This is a clear and colorless drink that
resembles a gin but has a faint citrus-like flavor. a. whiskey b. vodka c. beer d. wine 12. Which of the following is not the order
of serving plated food? a. Serve food from the left side of the customer. b. Use your left hand in placing the food plate of the
customer while your right hand holds the tray. c. While placing the food plate from the customer’s left side, step your left foot
forward for balance. d. When removing dirty plates from the table, do it from the right side of the customer. 13. What is the
order for breakfast that one must observe? a. Begin with fruits or fruit juice. b. Begin with appetizer. c. Begin with the main
course. d. Begin with dessert. 14. This is to be observed in serving dinner using the Russian service. a. fruit or fruit juice b. soup
and appetizer c. dessert d. water 15. It is where desserts must be served on the table. a. center of the cover b. left side of the
cover. c. right side of the cover. d. front of the cover.

L3
Direction: To deepen your understanding of the lesson, research for other important details on how to wash fresh fruits. Write
your answers in your assignment notebook. Assessment Direction: Let us test what you have learned about washing and
handling fresh fruits. Write your answers in your quiz notebook. 1. These are primarily used for cultivation of crops and in
some residues. a. pesticides c. water b. soap d. storage 2. It poses a threat to human health by damaging the nervous and
reproductive systems, disrupting the immune system, and that will also lead to cancer. a. high level of chemicals c. freezing b.
washing d. sacking 3. This is the best way to stay safe from diseases. a. washing products c. food storage b. contamination d.
storage techniques 4. Doing this alone cannot remove the harmful pesticides and chemicals from the surface. a. washing c.
storing b. brushing d. freezing 5. This usually removes only the dirt present on the surface. a. water c. soap b. brushing d.
storing 6. This is the stage where products may be contaminated by animals, harmful substances in the soil or water and poor
hygiene among workers. a. planting phase c. harvesting b. growing phase d. fertilization 7. This can occur even after the
product has been purchased, prepared, or through inadequate storage. 41 a. fermentation c. storing b. contamination d.
washing 8. This is to be removed when washing lettuce or cabbage. a. crown leaves c. withered leaves b. outermost leaves d.
fresh leaves 9. This is to be used in drying products to reduce bacteria that may be present. a. clean towel c. apron b. clean
cloth d. table rag 10. This is used to scrub firm products, such as melons and cucumbers. a. clean rag c. feather duster b. clean
brush d. clean cloth 11. This alone will not remove pesticides and chemicals in fruits and vegetables. a. fermenting c. washing
b. cleaning d. brushing 12. This only removes the dirt present on the surface of the product. a. brush c. water b. cloth d.
feather duster 13. This can also be the cause of foodborne illnesses. a. food c. products b. fruits d. containers 14. The
maximum time limit of washing hands with warm water and soap before and after preparing fresh product is very important.
a. 20 minutes c. 20 seconds b. 30 minutes d. 30 seconds 15. This is to be done while holding the product under plain running
water so that there will be no need of using soap. a. brush c. gently rub b. wipe gently d. peel

Lesson 1 - What I Have Learned 1. T 2. T 3. T 4. T 5. T 6. T 7. T 8. T 9. T 10. T 11. T 12. T 13. T 14. T 15. T
*Lesson 1 - Assessment 1. a 2. c 3. b 4. b 5. a 6. d 7. c 8. a 9. c 10. a 11. a 12. b 13. d 14. b 15. A
*Lesson 2 - Assessment 1. a 2. c 3. b 4. b 5. a 6. d 7. c 8. a 9. c 10. b 11. a 12. b 13. d 14. b 15. A
*Lesson 3 - Assessment 1. a 2. a 3. a 4. a 5. a 6. b 7. b 8. b 9. b 10. c 11. c 12. c 13. c 14. c 15. C

M2L1
Direction: Read the following questions carefully and choose the letter that best describes the statement. Write your answers
in your test notebook. 1. It means taking away from the table all the dishes and knives, forks, etc. after the people have
finished eating. a. clearing the table c. cleaning the table b. setting the table d. evaluating the table 2. It is a best practice and
must be done in clearing the table. a. Wait for the guests to finish. c. You must be observant. b. Wait until the food is cold. d.
Wait for the signal. 3. This is made possible by an efficient system of bussing and clearing the dishes from the table. a. clearing
the table c. table etiquette b. good service d. cleaning the table 4. This is also very important in clearing the table because it
shows that you are a dedicated professional and ensures that you do not intrude on their dining experience. a. dedication c.
commitment b. confidence d. manners 5. This is to be done first in removing the dishes. a. Wave your hand. c. Ask permission.
b. Bow. d. Smile. 6. When everyone at the table has finished eating, this is the first thing to be removed followed by the
flatware and wine glass from the right side of the guest. a. water glass c. Chinaware b. plates d. silverware 7. These are to be
refilled, so, you should not clear it. a. wine glass c. silverware b. coffee glass d. water glass and coffee cups 8. This is not to be
done in front of a guest when removing dishes. a. click tongue c. smile b. stamp feet d. reach across 9. It is where we start
removing dishes from each person’s cover. a. hostess or guest of honor c. best friend b. male visitor d. female visitor 10. As a
server, it is something you do regularly and so, it must be done without fumbling. a. clearing the table c. cleaning the table b.
wiping the table d. setting the table 11. In clearing the table, this must not be done in front of the guest. a. arranging the
dishes c. wiping the dishes 8 b. stacking dishes d. removing the dishes 12. The hand used to remove the plate from the table.
a. 1st hand c. 3rd hand b. left d. right 13. This is done by using a clean, moist side towel whenever necessary. a. cleaning c.
brushing b. clearing d. wiping 14. This is used to catch crumbs. a. medium plate c. small plate b. small container d. big plate 15.
This is the first item to be removed in bussing. a. small plates c. big plates b. medium plates d. large plates

L2
Direction: Read the following questions carefully and choose the letter that best describes the statement. Write your answers
in your quiz notebook. 1. What is the first step to follow in changing soiled ashtrays? a. Set the table appointments. b. Set
aside or remove dirty ashtray. c. Cover soiled ashtray. d. Get a clean ashtray. 2. What should be done after the customer
leaves? a. Clean all dishes and silverware off into a bus pan. b. Wipe off all food soils, spills and crumbs with a rag. c. Remove
the dishes and carry them to the kitchen dish station. d. all of the above 3. Why do we need to air dry the table? a. Cross
contamination is reduced. b. It is the most important step in sanitizing. c. It is a standard operating procedure. d. none of the
above 4. Why do some restaurants use paper placemats on the table? a. It is a traditional practice. b. It is a help in the cleaning
process. c. It is to reassure that the tables are clean under your plate. d. both b and c 5. When the food is soiled upon touching
the floor, this should not be done. a. wipe b. dried c. sanitized d. only a 6. What are we going to use in removing the candy and
chewing gum that are smashed on the seats or under the table. a. scraper b. knife c. fork d. rug 19 7. This is used to dry the
table before another customer will occupy the booth. a. tissue paper b. clean cloth c. rubberized cloth d. newspaper 8. What is
the final step in cleaning the table? a. Dry the table with a clean cloth before another customer occupies the booth. b. Remove
the debris from the table. c. Use a clean, damp rag to wipe the surface. d. Check the seats for any sticky objects. 9. What
happen if the bleach water is too weak. a. It does not have disinfectant properties. b. It will remove baking soda residue. c.
More empowering aroma will come out. d. Effectively clean the surface. 10. What will follow after covering the soiled ashtray?
a. Get a clean ashtray. b. Remove dirty ashtray. c. Set the table appointment. d. Cover the soiled ashtray. 11.The last step is to
leave the table__________ in the air. a. Let it dry. b. Clear the table. c. Remove placemats. d. Sanitize the table. 12. Clean all
dishes and silverware off into a ___________. a. kitchen station b. bus pan c. dust pan d. ashtray 13. After bussing and clearing
procedure, what will be the last step that a staff should consider? a. closing b. recording c. requisition d. securing the station
14. When the table is cleaned and dried, it should be __________. a. clean b. sanitized c. dried d. cleared 20 15. Apply a thin
layer of _________, then use a rag to scrub the table top until the stock debris is removed. a. paste b. alcohol c. bleach d.
water

****L3
Direction: Read the statement carefully and write the letter of your choice in your quiz notebook. 1. This is important in both
professional and social situations. a. table etiquette c. social ability 30 b. table manners d. educational status 2. This is one of
the most common issues that confuses diners in using tableware in every course. a. utensil c. material b. tool d. equipment 3.
Table manners are designed to keep from scarfing food down like _______ . a. human c. creature b. animals d. organism 4.
This is one of the most important things to keep in mind that you should never call attention to ________ by blatantly
breaking the rules set by society. a. yourself c. teacher b. friend d. parents 5. Before sitting down for meal, this must be turned
off. a. light c. tablet b. cellphone d. television 6. Never talk when you have this in your mouth. a. food c. candy b. water d.
chewing gum 7. Taste your food _______ you add salt, pepper or other seasoning. a. after c. last b. during d. before 8. Do not
_______ all your food when you begin eating. a. chop c. cut b. mix d. stir 9. Never blow on your food if it is hot, wait a few
_______ for it to cool off. a. minute c. hour b. second d. millisecond 10. Some food are meant to be eaten with your
____________ . a. hand c. fork b. finger d. knife 11. If you are drinking from a stemmed glass, hold it by the __________ . a.
stem c. body b. rim d. bottom 12. Never use ________ or dental floss on the table after eating. a. toothpick c. coconut midrib
b. match stick d. pin 13. When you finish eating, leave your utensils on the ________ or in your bowl. a. lap c. table b. plate d.
chair 31 14. Compliment the hostess if you like the food, but do not voice your _______ if you don’t. a. opinion c. complaint b.
suggestion d. recommendation 15. Avoid _________ or making other sound at the table. a. sneezing c. coughing b. burping d.
slurping

M2 Post Assessment
Direction: Let us check your learning on clearing the table by answering the questions below. Write your answers in your quiz
notebook.
1. These are the silverwares when placed at the centre of the plate signals that the diners are done with their meal. a. knife
and fork c. knife and spoon b. fork and spoon d. teaspoon and knife 2. This is an important trait of a person working in a
restaurant. a. clearing table confidence c. organized scheme skills b. table clearing etiquette d. table cleaning skill 3. This is to
be removed only when the guests have left the table. a. wine glass and coffee cups c. water glass and coffee cups b. coffee
cups and water glass d. wine glass and water glass 4. The hand that is used to hold the plate after removing it from the table is
a. left hand c. elbow b. forehand d. right hand 5. The tableware that should be segregated from glassware and cutlery is a.
Chinaware c. cutlery b. silverware d. flatware 6. This is where we place all the dishes and silverware for cleaning. a. cooking
pan c. food container b. bus pan d. dust pan 7. This is reduced when the surface is air dried instead of towel dried. a. sanitation
c. cross contamination b. distillation d. sterilization 8. It is a must after the table is cleaned and dried. a. cleaned c. disinfected
b. wiped d. sanitized 32 9. This is the last step that a staff should put in mind after the bussing and clearing procedures. a.
closing c. clearing b. cleaning d. dining 10. This is to be used in cleaning the chair or booth after checking the seats for any food
or sticky objects. a. dishwashing gel c. baking soda gel b. baking soda paste d. dishwashing paste 11. This is important in both
professional and social situations. a. good behaviour c. table manners b. professional manner d. proper table gestures 12. This
is the flow of serving the dishes at the table. a. clockwise c. column b. row d. counter-clockwise 13. These are designed to keep
people from scarfing food down like animals. a. table manners c. proper table gestures b. manner of eating d. good behaviour
14. This is the part of the arm where it should be off the table while dining. a. fingers c. wrist b. elbow d. bicep 15. This is
where we place the folded napkin after eating. a. tip of the plate c. left of your plate b. right of your plate d. middle of the
plate

Lesson 1 Assessment 1. a 2. a 3. b 4. b 5. c 6. c 7. d 8. d 9. a 10. a 11. b 12. b 13. c 14. c 15. D

Lesson 2 Assessment 1. d 2. d 3. a 4. d 5. a 6. a 7. a 8. a 9. a 10. d 11. a 12. b 13. a 14. d 15. a
Lesson 3 Assessment 1. b 2. a 3. b 4. a 5. b 6. b 7. d 8. c 9. a 10. b 11. a 12. a 13. b 14. a 15. B
*Module 2 Post Assessment 1. a 2. b 3. c 4. d 5. a 6. b 7. c 8. d 9. a 10. b 11. c 12. d 13. a 14. b 15. c