NAME: ___________________________________

Student ID:___________________________

DATE : ___________________________________
MID TERM ASSESSMENT
1. In AutoCAD, a scale is used to fit the object drawn into the current paper size.
Scale is defined as:A. the actual object size.
B. two numbers that correspond to an object size.
C. the ratio of the length in a drawing (or model) to the length of the real
object.
D. the size of an object that should be drawn.

Z
Figure 1
2. The picture illustrates the DIFFERENT views of an object. Which of the
following views are used to draw restaurant layouts.
A.
X
B.
Y
C.
Z
D.
ALL OF THE ABOVE

3. Which of the following components DO NOT belong to the AHU unit?

A.
B.
C.
D.

Filters
Compressor Unit
Fan Compartment
Flexible Connectors

4. The following are the characteristics of a Zone Controlled System EXCEPT:-

I No Ductwork
II One Thermostat per room
III Temperature cannot be adjusted
IV Often used in hotel room and small meeting rooms
V Vulnerable to main AHU malfunction
A.
B.
C.
D.

I, II
III, V
IV, II
I, V

5. The term Heat Pumps are defined as:A. A machine or device that moves heat from one location (the source) to
another location (the mechanical work).
B. A device that transfers heat from one room to another room.
C. A mechanical device that is responsible for producing heat to keep the
rooms warm.
D. A device that transfers heat outside the building so that the rooms are
cool.

FOOD PROCESSING CONTINUUM

None

Ingredients
purchased

6. What
a.
b.
c.
d.

Complete

Food purchased
ready to heat or
serve

is the name is the chart above?

Food Process Continuum
Food Processing Continuum
Food Ingredient Processing Continuum
Food Ingredient Production

7. The following are true about the chart above, EXCEPT:IIt tells us the type of ingredients used in a foodservice system.
II The term None refers to non-availability of food ingredients.
III The term Complete refers to fully processed food ingredient.
IV It tells us the mode of distribution of the food at the establishment.
A. I, II, II

B. II, IV
C. All of the above
D. II, III,
8. Choose the correct examples that correspond to the Centralized Foodservice
System.
A. Chillis, TGI Fridays
B. 1901 Hotdogs, Sisters Crispy Popiah
C. Old Town White Coffee, Dominos Pizza
D. Starbucks, Coffee Bean
9. State the type of feasibility study for the element indicated below:Available Product, No Site
a.
b.
c.
d.

Market Survey
Site Survey
Clientele Survey
Strategic Survey

10.The term H.E.P.A refers to a device that is used in the ________ as a _________.
A. AHU, dust collector
B. Centralised Force System, dust collector
C. AHU, filter
D. Zone Control System, filter
11.The acronym H.E.P.A in full is:A. High Eliminating Parasite Air
B. Humidity Eliminating Particle Air
C. High Efficiency Particle Air
D. High Efficiency Particle Actuator
12.A filter can only be categorized as H.E.P.A if it is able to filter out ________ of
the particle in the air.
A. 99.95%
B. 99.96%
C. 99.97%
D. 99.92%

13.The sight, smell, hearing, interior design, temperature, tempo and

landscaping of a restaurant leaves a lasting impression on customers. These
elements are called

A.
B.
C.
D.

Aesthetic elements
Atmospheric elements
Appearance elements
Interior Designing Elements.

14.The difference of AutoCAD command C and CO is:A. C is for Copy and CO is for Circle
B. C is for Object Capture and CO is for Circle the Object
C. C is for Circle and CO is for Copy
D. C is for Circumference and CO is for Calculate Object
15.List the Disadvantages of the Centralised Foodservice System.
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