I hope that you could help me out with this one. No further explanation or solutions are needed. Thanks. Please refer to the attached images for reference.

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Name Yr. & Section Subj Quarter Score Multiple Choice: Read and understand carefully. Select your answer on the choices 1. What side from the guest the server stands when serving the water? noo bios on a. right side b. left side c. any side d. it depends on the type of service pesar 2. Where are you going to place the serviette during water service? a. left hand b. right c. right shoulder d. left shoulder 3. What is used to catch the drips? a. serviette b. used clothing c. cotton d. all of these fi To eachofsigmoo ol s maino boot to andmod 4. Where can you locate the pitcher and the serviette before the service. a. guest table b. service table c. dining table d. silver keeper 5. What is the technique to end the pouring of water? monif and wode ton binode ow vaWAFI a. lift the pitcher b. just in steady position c. bottoms up position How 15bio al s 6. Why we should catch the water drips from the side of the pitcher? wov sis 5isdW 81 a. it leaves water marks b. unsanitary not to remove the drips c. it leaves a wet part of the table d. all of these 7. Why we should not touch the food s with our bare hands? I soitiss boot to squi tedW.er Pobiz fiel sit moil leong a. avoid food poisoning b. prevent bacterial contamination c. unsanitary d. all of these 8. What appointment used to accompany the bread basket? a. serviette b. tong grip c. tong d. fork 9. Why the FBSA is serving the bread and butter? cheo off soalg of gning nove sis storfW. IS a. 20 minutes is too long for a hungry diners b. it is a tradition c. part of customer service hittiq ni estdo d. all of the these 10. What appointments used to substitute tong in serving bread? smoking ard dogdo of woll ES a. fork b. spoon c. steak knife d. a&bustingpique d grudzimag onryd is1 1. What is the meaning of the acronym "3S"?609TWIT TVTEAMMOZ a. swipe, scan, sent b. scrape, sort, sweep c. scrape, sort, stack 12. Where are we going to place the fallen silverware? ? a. dishwashing area b. service area c. trash bin 13. Why we rinse the ice cream dippers before reusing? Bobnis Bet best(solod ) ulquly vi a.to avoid contamination b. to avoid blending of flavors c. inappropriate d. all of these the lo und sill no aboogob it b sbie Vin .o obie fioff sbielright s 14. What is the synonym of an upscale restaurant? a. high end b. expensive c. classy d. cheap brad ftol s 15. What ae we going to check in picking up the order from the kitchen? a. for completeness of the garnishing b. check the accompaniments c. check the number of food orders d. all of these 16. What type of service where the food is being served at the right side of the guest? a. American b. Russian c. buffet d. banquet 17. Why we should not show the thumb when serving? a. In order not to touch the food b. the taste will change c. for hygiene reason 18. Where are you going to position your thumb? a. At the edge of the rim b. at the rim of the plate c. over the edge oldsteidl to 19. What type of food service here food is served from the platters to their individual plate of the guest from the left side? a. American b. Filipino c. Russian d. England sourcelog boot hinvs s 20. What is in the 6th in the sequence of serving food? asquropes of been inamimidges forW .8 a. Coffee b. tea c. soup d. a&b 21. Where are you going to place the carbohydrates in serving plated food? a. 12o'clock b. 2o'clock c. 9 o'clock d. 4 o'clock 22. What is the position of the vegetables in plating the food? a.4 o'clock b. 12 o'clock c. 9 o'clock d. 6 o'clock 23. How to check the presentation of the food? or similarhua or heen atdominidego tod l 01 a. by the garnishing b. appropriate use of utensils c. check if it is not contaminated with foreign objects. D. See to it the it conforms to the standard presentation.9bool antonce it cousupor toquit of defy 24. How to carry the tray during serving of food? a. Place heavy items on the center to keep it balance. b. If it is still imbalance use the other hand to support the tray. but notfog ,baine metals a c. Rest your elbow close to the hip d. bend the knees when picking up the tray and when putting it down e. all of these 25. How to pick hot plates? Salesbela wol sey InsJ.. Shewants mucy inseeng (yoM . a. Use fork in picking. "shamvag 26 bevisgot 2i desoil oh boy lilw tadW SE b. Use serviette in picking hot plates Sleong ant mont inamyaq s ri gnivisas noqu c.By using your clothing d.None of the above brisawords ( ano 26. Why we should use separate spoon in serving different dishes? sul lysavoy iliw ?andWise a.to avoid contamination snob inboog nisgo amoo id b.to avoid blending of flavors got nostival ne basixs nov new yee woy lliw findW.DE c.to avoid blending of food colors add ed ilive brin galflymove beyojna over boy sgord aw .6 d.to have faster food service nings smop lliw voy sgordi .d 27. What appointment used in bread service? Joy she bas sansinavioon! sri voi yno er'swa a. Bread basket b. tong c. tong grip d. all of these 28. What do you mean by 3S? gore sistigonods ne al farw, byes Shots's ni balfase ad law suit a. Sweep, sanitize, softenwo srifiles daynegmos diners srilapsinas a b. scrape, sort, stack c.Sort, sanitize, standardize of bowolfs Jon ?! Jesug urls memysq ehed ifaso ' em .de 29.How important is the" Rules in Assembling and Serving Orders"? mood d 300-825 a. For quick and fast service godneris gnihub ammmos anining sighgorge na a Joffw Sb. For quality service c. To avoid mistake d.All of the above 30. What is the proper sequence in serving food? 1.Hors d'ovres, soup, salad, main course 2. main course, salad coffee 3. dessert, salad, coffee main course Whogene of band isste oth suf sousladen ilbe alotta 4.. Coffee, bread, salad, main course old Surof bedlo wodls mov yevado a.1 b. 4 c. 2 d. 3 31.What is the appropriate phraseology in presenting the Bill to the guest? a. May I present your check, sir? b. Can I get your check sir? c. May I check in sir? 32. What will you do if cash is received as payment? What is an appropriate phraseology upon receiving the payment from the guest? a. Thank You for coming see you soon b. Thank you come again c. Sir, I received one (1) thousand ode white Sook b 33. What will you say if the customer is on their way out from the establishment? see you soon b. come again c. goodnight d. none of these 34. What will you say when you extend an invitation for the guest to return? Bold brown suit a. we hope you have enjoyed everything and will be back soon b. I hope you will come again 591/sa boot molest oved onb c. we're sorry for the inconvenience and see you soon d. all of these into fie bighe 35. If it will be settled in a credit card, what is an appropriate step to take to verify its validity? a. contact the credit company b. ask the owner c. ask for another card d. all of the above 36. In a "cash basis payment the guest is not allowed to a. sign-out b. countersign c. sign d. none of the these annam sch 37. What is an appropriate parting comments during thanking the guest?a. thank you for dining with us sir! It was a pleasure to served you b. it is a pleasure dining with us and thank you sir! c. Thank you for the good dining experience with us. 38. What is the first important information to be considered in checking the bill? a. name of the host b. name of guest c. number of guests d. none of these 39. Which o the following is not included in the list of information? 40. Who will inform and talk to the customer if in case the credit line is expired? a. supervisor b. manager c. waiter d. all of those