Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN
TULIAO NATIONAL HIGH SCHOOL
Sta. Barbara
FOOD AND BEVERAGES SERVICES
First Quarter Test S.Y. 2019-2020

Name:_________________________________________________
Multiple Choice: Encircle the letter of your answer.
1. A sweet course or dish which is usually served at the end of the meal.
a. Sweet b. Dessert c. Stock d. Appetizer
2. All of the following are characteristic of good fruit desserts, Except.
a. appetizing aroma b. slightly chilled temperature
c. simple and attractive d. moderate sweet
3. What is the process of putting your product into containers for easy distribution?
a. Packaging b. labeling c. wrapping d. storing
4. Which of the following sanitary practices is not true in storing desserts?
a. wash utensils and equipment thoroughly. c. Store foods and ingredients in a dry place.
b. keep away from food when you are ill. d. Safeguard the food during distribution.
5. In plating and presenting food, which among the following statements is related to texture?
a. enhances plate presentation c. adds visual interest to the food
b. plays important part in plate presentation d. all of the above
6. It is the most important principle for sandwich safety after preparation to avoid spoilage.
a. 4-40-140 b. 4-140-40 c. 140-4-40 d. 40-140
7. Which of the following consideration are essential in choosing ingredients for high quality salads?
a. quality and quantity b. texture and color c. freshness and variety d.crispiness and taste
8. Which of the following guidelines is not included in making vegetable salad?
a. cooked to a firm, crisp texture and good color b. cooked until completely tender and overcooked
c. thoroughly drained and chilled before using d. marinated or soaked in a seasoned liquid
9. Which of the following procedure for quantity green salad production is the last step to do?
a. arrange salad plates on worktables b. add dressing before serving
c. prepare all ingredients d. refrigerate until serving
10. Which of the following appetizers are made out of thin slices of bread in different shapes
a. relish b. cocktail c. hors d’ oeuvres d. canapé
11. Aling pelita finds it hard to remove tough soils from the used pots and pans, it does not respond to different
cleaning agents she used, if you will help her which of the following will you recommend that will surely solve her
problem?
a. abrasives b. aid cleaners c. detergent d. acid
12. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
a. Read the label of poisonous material b. remove anything remaining in the mouth
c. give her a glass of any fruit juice d. give her a spoonful sugar or any kind of sweets
13. Which of the following appetizers are made out of thin slices of bread in different shapes.
a. chinaware, utensils, silverware, glassware b. utensils, silverware, glassware, chinaware
c. glassware, silverware, chinaware, utensils d. glassware, silverware, chinaware utensils
14. Which of the following is the proper order/ steps in cleaning kitchen premises.
a. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil
b. remove residual food soils from equipment surfaces
c. Srape and pre rinse
d.. rinse all equipment surfaces with sanitizing agent
15. Which of the following is a material used for salad making and dessert that need great care to ensure long shelf life?
a. glass b. aluminum c. cast iron d. stainless steel
16. Small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate ones
appetite.
a. Appetizer b. Dessert c. hamburger d. salad dressing
17. Sherwin owns a restaurant. He is awake up to 12 midnight in order to supervise and sees to it that he has enough
supply of materials the next day. This kind of character shows that he is:
a. creative b. personalize c. motivated d. commited
18. Which of the following situations is good housekeeping practice best shown?
a. Emptying the garbage can every other day b. Using imported sanitizing and disinfecting materials
c. Spraying air freshener before and after leaving the room d. Planning and implementing cleaning.
19. Which of the following knife is used for trimming and paring fruits and vegetables?
 a. butcher knife b. French knife c. paring knife d. shears
20. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
a. canapé b. cocktail c. relish d. salad
21. Which of the following is a material used for salad making and dessert that needs great care to ensure long shelf
life?
a. glass b. aluminum c. cast iron d. stainless steel
22. Which of the following is a material used for salad making and dessert that needs a great care to ensure long shelf
life?
a. glass b. aluminum c. cast iron d. stainless steel
23. Which of the following situation is a good housekeeping practices best shown?
a. emptying the garbage can every other day
b. using imported sanitizing and disinfecting materials
c. Spraying air freshener before and after leaving the room
d. Planning and implementing a program of regular cleaning of fixtures, furniture and home appliances
24. Which of the following knife is used for trimming and paring fruits and vegetables?
a. butcher b. French knife c. paring knife d. shears
25. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
a. use the same chopping board for different kinds of food
b. keep separate chopping board for your meat and your vegetables
c. clean the chopping board when needed
26. A salad tool used to removed excess water from the salad greens.
a. mixing bowls b. salad server c. salad spinner d. cutting board
27. Used to hold salad ingredients for mixing or for tossing
a. knives b. cutting board c. mixing bowl d .salad server
28. Salad that can be served as a full meal because it contains substantial portion of meat,poultry, seafoods, fruits and
vegetables
a. appetizer salad b. accompanient salad c. main course salad d. dessert salad
29. Salad made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.
a. green salad b. vegetable salad c. composed salad d. bound salad
30.Salad ingredients are arranged on the plate rather than being mixed together.
a. Fruit salad b. Composed salad c. Bound salad d. Vegetable salad
30. Which of the following consideration are essential in choosing ingredients for high quality salad?
a. quality and quantity b. texture and color c. freshness and variety d. crispiness and taste
31. Which of the following guidelines is not included in making vegetables salad.
a. cooked a firm, crisp texture and good color b. cooked until completely tender and overcooked
c. thoroughly drained and chilled before using d. marinated or soaked in a seasoned liquid
d. marinated or soaked in a seasoned liquid
32. Which of the following is NOT a factor to consider in salad preparation?
a. contrast and harmony of color b. quality of ingredients
c. arrangement of food d. proper food combinations
33. which of the following procedures for quantity green salad production is the last step to do?
a. arrange salad plates on worktables b. add dressing before serving
c. prepare all ingredients d. refrigerate until serving
34. Which of the following ingredients is not used in making French dressing
a. egg yolk b. oil c. vinegar d. sugar
35. Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds flavor to the
food.
a. body b .garnish c .base d. dressing
36. Which tool is used to measure serving of soft food, such as filling ice cream and mashed potato>
a. potato masher b. scooper c. scoop or dipper d. baster
37. There are many kinds of kitchen knives, each with special use. Which one is used to cut thick sandwiches?
a. butcher knife b. paring knife c. deli knife d. sandwich knife
38. A small flat, round bladed utensils that is serrated on one side and smooth on the other, used to apply food spreads
over bread slices.
a. cutting board b. measuring spoon c. sandwich spatula d. serrated knife
39. A plastic, serrated edge knife that is designed to slice lettuce without causing the edges to turn brown.
a. lettuce knife b. mixing spoon c. bread toaster d. grill
40. The purpose of storing desserts is to
a. increase volume b. soften food tissues c. improve the palatability d. enhance freshness and quality
41. Salads made of mixture of ingredients that held together usually with a thick dressing like mayonnaise?
a. green salad b. vegestables salad c. composed salads d.bound salads
42. Salad ingriedients are arrange on plate rather than being mixed together.
a. fruit salad b. composed sald c. bound salad d. vegestable salad
43. Which of the following consideration are essential in choosing ingriendients for high quality salads.
 a. quality and quantity b. texture and color c. freshness and variety d. crispiness and taste
44. Which of the following guidelines is not included in making salad
A. cooked to a firm texture and good color b. cooked until completely tender and overcooked
c. thoroughly drain and chilled before using d. marinated or soaked in a seasoned liquid
45. Which of the following is not a factor in salad preparation?
a. contrast and harmony of color b. quality of ingredients
c. arrangement of food d. proper food combination
46. Which of the following procedure for quantity salad production is the last step to do?
a. arrange salad plates in work table b. addressing before serving
c. prepare al ingredients d. refrigerate until serving
47. Which of the following is not used in making French dressing?
a. egg yolk b. oil c. vinegar d. sugar
48. Which of the following structure in a salad used an edible decorative item that gives eye appeal and adds flavor to
the food?
a. body b. garnish c. base d. dressing
49.In plating and presenting food, which among the following statement is related to a texture?
a. enhances plate presentation b. Plays important part in plate presentation
c. adds visual interest to the food d, served as frame of the presentation.
50. This term refers to packaging in large standardized containers for efficient shipping and handling.
a. aseptically b. bulk
c. packaging d. containerization

Prepared by: Checked and Reviewed:

JENNIFER R.FERRER ALEXANDER A. GABIOLA
Subject Teacher Master Teacher II

Approved: Validated:

MIRIAM B. IDOS ARLYN DE VERA GARCIA Ed.D

Principal II PSDS, STA. BARBARA I