NAME: Kim Jonnalyn S. Teopiz
YEAR, LEVEL, AND SECTION: BSHM401
SUBJECT: Fundamentals in Food and Beverage Operations
DATE: 07/03/2024
QUIZ: 30 POINTS
IDENTIFICATION (5 items x 2 points): Identify what is asked in the following statements. Write your answer
on the space provided before each number.
Cocktail Shaker___ 1. It is a three-part bar tool that is ideal for mixing ingredients that will not
normally blend by stirring.
Loose random____ 2. This type of furniture in dining areas is freestanding and is positioned in
no discernible pattern within a given service area.
Tablecloths_______ 3. It is an item of linen used to cover tables and has various sizes depending
on the shape of the table used in an establishment.
Cuttlery__________ 4. It refers to all spoons, forks, and knives used for eating.
Bone China_______ 5. This is a fine and hard china that can be made with thicker specifications
for hotel use.
ESSAY (2 items x 10 points): Answer the following items in no more than three (3) sentences. Write your answer
on the space provided.
1. What is a hotplate?
The hotplate, otherwise known as the pass, serves as an important point or junction where
the service staff and food preparation staff meet during meal service. This area is well-equipped
with all the necessary crockery for a seamless dining experience. Additionally, serving dishes
needed for various service areas are commonly positioned on the hotplate's surface for immediate
preheating and accessibility. The hotplate is typically powered by gas or electricity, wherein it has
to be ignited or activated before the service starts. This precaution ensures that all the required
crockery attains an optimal temperature, guaranteeing that the dishes served to guests meet their
ideal temperature or warmth.
2. What is the difference between manual dishwashing and an automatic conveyor?
The difference between manual dishwashing and automatic conveyors is that
manual dishwashing pertains to the act of washing or cleaning flatware, glassware, cutleries, and
other utensils by hand and scrubbing tools like sponges. This simply means instead of relying on
a machine like a dishwasher, manual dishwashing involves individuals physically scrubbing,
rinsing, and drying each item. Automatic conveyors, on the other hand, are commercial
dishwashing machines that are designed for high-volume dishwashing needs and are specifically
used in large and busy establishments for increased convenience and efficiency.