This document appears to be a test for a Technology and Livelihood Education 9 class. It contains multiple choice and fill-in-the-blank questions about food service operations, processes, roles, and terminology. The test covers topics like food service systems, food safety practices, organizational structures, job descriptions, and more. It is assessing the students' knowledge of key concepts in the food service industry.

1. NOTRE DAME OF SURALA, INC.
Surallah, South Cotabato
S.Y.: 2021 – 2022
JUNIOR HIGH SCHOOL DEPARTMENT
FIRST MONTHLY EXAMINATION
September 9, 2021 – September 11, 2021
Name: ______________________________________________
Grade and Section: ___________________________________
Subject Teacher: Mr. Apolinario B. Calubia
Mrs. Chysser Mae C. Arangali
Technology and livelihood Education 9
General Directions: Read the question carefully and write your answer on the blanks provided for
after the question.
Note: All answers must be written in a capital letter.
Test I- IDENTIFICATION. Identify the term being referred to. Write your answer on the blank provided
for after the question.
1.It is a group of individual or people that should be served with much promptness and courtesy.
2.It is a kind of food service processes which includes operations, statement, budget, cashiers, clerks
, accountants , and finance manager________________.
3.It is a method of cleaning dishes , utensils , equipment , and food premises_______________.
-----------4.It is a process used by the system to transform raw materials and energy from the
environment into usable products or services_________________.
5.It is an organized list of duties and responsibilities in a specific operation_________________.
6.It is a written statement of the minimum standard that must be met by the applicant for a particular
job________________.
7.It is a type of food service systems that has been used traditionally
over the years_______________.
8.It is an outline of work which to be accomplished by an employee with stated procedures and time
requirements for his or her duties_______________.
9.It is one way of keeping the food free from harmful bacteria and to prevent from
contamination________________,
10.It is a person held responsible of using mechanical and visual tool like organizational charts, job
description, job specifications, and work schedule for good direction and
supervision_________________.
11.It is one of the requirement of job specification for an application head chef_______________.
12.It is an umbrella of an interdependent parts of an organization that works together for a
common goal________________.
13.It is the art and science of planning, cooking, and serving quality meals in a large
quantities_______________.
14.It is composed of people having primary functions and other activities of the entire
operations_______________.

2. 15. It is consists of people, machines, ideas, and activities that gather and process data to provide the
necessary information________________.
16. It is graphically presents the lines of authority in the organization________________.
17.It is held responsible for the management and supervision of food service
operation______________.
18.It is a person responsible to use mechanical and visual tools like organizational charts,job
descriptions,job specifications, and work schedules for good direction and
supervision._________________.
19.It is a proper storage of food after receiving to avoid losses and wastage______________.
20.It is a part of food service operation involving the inspection of the materials delivered or the items
ordered_______________.
21.It is the process of buying food supplies needed for the food service operation____________.
22.It is consistently ranked as no.1 in selecting a location of a restaurant_______________.
II. MULTIPLE CHOICES:Choose the correct answer from the given choices and write only the letter.
1. Which establishmentdiffers from one another according to size, location, physical structure, and policies?
A. Manufacturing B. Arts, Entertainment and Recreation C. Food Service
2. Which of the following food service processes includes the cleaning ofthe dishes, utensils, equipmentand the
premises?
A.Food Preparation and Cooking B.Food Safety C. Maintenance and Repair
3. What system in food service that the food is prepared in a kitchen in the same facility where the meals are
served and held a shorttime, either hot or cold, until serving time?
A. Conventional B. Ready-Prepared C. Commissary
4. A person needs a wide understanding ofthe following principles to be followed to ensure excellentstandards
on sanitation and safety.
A. Food Service Manager B. Food Service Staffs C. Customers
5. Which of the following monitors’ chemical, biological, and physical food hazards from purchase to service?
A. WHO B. HACCP C. CCP’s
6. Which of these should be handled and distributed properly?
A. Equipment B. Tableware and Utensils C. Food
7. It should be arranged carefully to avoid accidents.
A. Food Ingredients B. Purchased Foods C. Heavy Equipment
8. Which of these is inherent to food and can multiply rapidly under proper conditions?
A. Bacteria B. Fungi C. Viruses