Household services Grade 10

1. FILL IN THE BLANKS
DIRECTIONS: READ EACH STATEMENT
CAREFULLY.
WRITE THE LETTER THAT CORRESPONDS TO
THE CORRECT ANSWER.

2. 1.When laying 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 to have 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. 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

4. 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. B. Juice C. Rum D.
Whiskeys

5. 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 B. Juice C. Rum D. Whiskeys
8.It comes from the French word genievre,
which means junifer berry, the chief
flavoring agent in a kind of beverage
referred to as:
A. Gin B. Juice C. Rum D.

6. 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 is
known as___
A. Plates B. Glasses C. Spoons D.
Knife
10.Usually the food is served from the
______ side of the customer
A. Left B. Center C. Right D. Top

7. 11. Serve red wine, new, slightly
chilled at a temperature of _____
A. 12 -14 0C B.15 -160C
C. 10-11 0C D. 22 -24 0C
12. For breakfast, the order of
service begins with ______
A. Bread B. Coffee C. Fruits D. Water

8. 13, It is defined as any liquid swallowed to
quench thirst for nourishment or enjoyment. This
term is referred to as ______
A. Water B. Beverage C. Liquor D. Soda
14. In stacking soiled dishes, place the _____ at the
center of the tray so that one arm can support
them
A. Light glasses C. heaviest teaspoons
B. Heaviest plates D. spoon and fork

9. 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
16.A common type of glass that is brittle and
scratch resistant is __
A. Blown lead glass C. Lead glass
B. Lime glass D. Aluminum glass

10. 17.It is considered fine and expensive with
exquisitely intricate decorations like etchings and
sand carvings. This kind of glass is _________
A. Blown lead glass C. Lead glass
B. Lime glass D. Aluminum glass
18. It is made of sand, pot ash, lime and lead
oxide, termed Crystal. It gives a bell-like tone
when tapped and with a brilliant luster, known as
______
A. Blown lead glass C. Lead glass
B. Lime glass D. Aluminum glass

11. 19.It is a half -orange slice and a
stemmed cherry on a pick used in
garnishing. This is referred to as
_____
A. Flag B. Gibson C. Manhattan D. Screwdriver
20. It is a garnish with three cocktail
onions on a pick known as __
A. Flag B. Gibson C. Manhattan D. Screwdriver