MODULE 2

PRE-TEST

1. Which of the following is the first step before using any tool or equipment in food and beverage service?

A. Store the equipment properly

B. Check for damages and cleanliness

C. Use it immediately

D. Plug it in right away

2. Why is it important to clean tools and equipment before and after use?

A. To make them look new

B. To prevent rust

C. To ensure food safety and sanitation

D. To avoid losing them

3. Which of the following tools is commonly used for measuring liquid ingredients in food service?

A. Measuring cup

B. Weighing scale

C. Thermometer

D. Timer

4. How should glassware be stored to prevent contamination?

A. Stacked upside down on a tray

B. Placed on the floor

C. Kept in open shelves near a window

D. Stored near the cooking area

5. What is the correct way to handle and store sharp tools like knives?

A. In a drawer with other utensils

B. On the table

C. In a knife rack or sheath

D. With the blade exposed

6. Why is it important to inspect the food service premises before operations?

A. To rearrange tables

B. To count the number of guests

C. To ensure cleanliness and safety

D. To check the menu

7. Which of the following is NOT a basic tool used in food and beverage services?

A. Serving tray

B. Measuring spoon

C. Screwdriver

D. Ice bucket

8. When should equipment be reported for repair or replacement?

A. After it completely stops working

B. When it looks old

C. When it shows signs of damage or malfunction

D. Only during inventory

9. What is the purpose of calibrating food service equipment like thermometers?

A. To clean them

B. To adjust the temperature

C. To ensure accuracy in readings

D. To increase durability

10. What is the best practice in preparing the dining area before service begins?

A. Serve drinks early

B. Decorate the walls

C. Clean tables and arrange place settings

D. Greet customers

Information Sheet 

 Learning Objectives: 

Trainee will prepare tools, equipment and premises. 

 Introduction: Observe OSH 

Before you begin to prepare to open and then close for restaurant, you must check your work area for potential hazards, wear PPE and wash your hands thoroughly using soap and clean water.  

• PPE: Personal Protective Equipment

 It is most important that people working in the restaurant should wear suitable clothing and foot ear. As a host, server, or valet in the restaurant industry, choosing the right footwear and clothing can help keep you comfortable and protect you from slips and falls, burns and scalds, and sprains and strains. Suitable clothing must be; 

• Protective 

• Washable 

• Light/Weight 

• Strong 

• Absorbent 

•  Foot Protection 

The footwear you wear must be appropriate for the type of work you do and be maintained in good condition. 

• To prevent slips, trips, and falls on floors SIIG With food, water, grease, or oil, wear footwear with slip-resistant soles.  

• Hand protection 

• When handling hot dishes, plates, or trays, use hand protection such as hand wash, dry cloths, gloves, tissue  

• Protective clothing 

• If you work inside the restaurant, for example serving apron, napkin, trouser, wear appropriate clothing and footwear for the conditions. 

Waiters Friend: A type of corkscrew having a folding design and including a small blade resembling a pocket knife.