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Food Tle
Food Tle
1) Jonas has sautéed some meat in the pan. There are some brown bits left on the bottom of the pan.
While the pan was still on the stove, he added some white wine and scarped the bottom of the pan.
What do you call the techniques just used?
a. Cleaning
b. Deglazing
c. Caramelizing
d. Flambé
2) Energy value is express in terms of calories which represents the chemical energy that released as
heat when food is oxidized. Which nutrient has more than twice the calorie per gram?
a. Carbohydrates
b. Protein
c. Fat
d. Minerals
3) Food furnishes the body with the different nutrients it needs. Which of the following nutrients is
needed as the main structural component of the body?
a. Carbohydrates
b. Protein
c. Fat
d. Fiber
4) Frostings are products that are closely associated with sugar. What kind of sugar is used primarily in
the preparation of flat icings with butter cream?
a. brown sugar
b. refined sugar
c. granulated sugar
d. confectioner sugar
5) Meats are considered rich in proteins. What kind of protein is found in connective tissue of meat that
converts to gelatin when it is cooked?
a. Elastic
b. Gluten
c. Marbling
d. Collagen
a. Vitamin E
b. Calcium
c. Fiber
d. Vitamin B12
a. Boiling
b. Roasting
c. Slow cooking
a. Pork
b. Milk
c. Carrots
d. Potatoes
9) What happens to carbohydrates that are not used right away as energy?
c. They circulate through the bloodstream until they are burned as fat.
10) All of these are good sources of Vitamin C. Which one has the most vitamin C?
a. 1 cup of sliced strawberries
11) Saturated fats raise the cholesterol level in our bloodstream. Saturated fats can be found in?
a. Olives
b. Beans
d. Fish
12) Water boils at 212 degrees. What does "rolling boil" means? The bubbles are:
a. rolling non-stop
14) Onions when peeled or cut irritate the eyes and give biting sensations on the tongue. This is due to
the presence of:
a. sulfoxide
b. sulfur compounds
c. sodium nitrate
d. mustard oil
15) The practice of adding baking soda when cooking vegetables for the purpose of retaining the green
color and the crispness should be avoided primarily because:
16) To minimize meat shrinkage and retain much of its nutritive value, the best cooking temperature is?
a. moist heat
c. high heat
d. dry heat
a. Weighing the dough to make sure loaves are the same size.
d. Brushing risen loaves before baking with egg whites for a shiny glazed finish.
18) Why should eggs be beaten with the use of copper bowl? Copper bowl ________.
19) What do you call that pourable mixture of flour, liquid and other ingredients?
a. Dough
b. Batter
c. Cream
d. Syrup
20) Which flour typically forms the most gluten?
a. cake flour
c. bread flour
d. pastry flour
21) Diana is cooking eggs for breakfast. She breaks the eggs one at a time into a dish and slide them into
a hot water for about 3 to 5 minutes or unitl the whites are coagulated and yolks are still soft. What
procedure in cooking eggs does she apply?
a. Boiling
b. Poaching
c. Simmering
d. Blanching
22) Every chef knows that "mise enplace" is the first step to a successful food preparation. This French
term which means putting everything in place applies to ________.
23) Mixed vegetables are best when cooked very briefly by dipping the food into a boiling water until
they are crisp-tender and then into cold water. This practice is called ________.
a. Blanching
b. Baking
c. Sautéing
d. Steaming
24) Pasta is cooked in boiling water with salt and oil for about 12 to 15 minutes or until "al dente." Al
dente is an Italian term which means ________.
c. pleasant flavor
d. crisp texture
25) A student is preparing chicken macaroni salad as an appetizer dish. What will the student do for the
cooked chicken?
a. chop
b. mince
c. flake
d. grate
26) Food is more appetizing to the eye if small portions of colorful food such as celery, parsley and
tomatoes are added to a dish to improve its appearance. Which of the term applied to the statement?
a. glace
b. garnish
c. frosting
d. decoration
a. slice
b. mince
c. julienne
d. cubes
28) Which is a thickening agent made by the combination of 1 part melted butter and 1 part flour,
cooked together?
a. Roux
b. Roe
c. Raw
d. Row
29) The food is prepared by skewing the meat, seasoned and brushed with oil, placed on greased grid
and cooked over live coals. Which is referred to?
a. Broil
b. Bake
c. Barbeque
d. Pan fry
30) Which term applies when eggs and cream are beaten rapidly until thick and stiff with a whisk to
incorporate air and increase volume?
a. Creaming
b. Whipping
c. Blending
d. Stirring
31) To soak the meat or fish in a mixture of oil, vinegar and wine to add flavor and make it tender is to
________ it.
a. marinade
b. season
c. dip
d. marinate
32) Working the dough by stretching and folding in a floured surface to obtain the required consistency
is ________.
a. Beating
b. Kneading
c. Punching
d. Folding
33) Which of the following term may apply in cutting vegetables into thin match sticks size which are
used to garnished dishes?
a. Mirepoix
b. Macedoine
c. Brunoise
d. Julienne
34) A 50g serving size of chiffon cake contains 3g fat, 22g carbohydrates and 3g protein. How many kcal
are in a serving size of chiffon cake?
a. 117 kcal
b. 127 kcal
c. 137 kcal
d. 147 kcal
35) Fat-soluble vitamins can easily be dissolved in fat. The following are examples of fat soluble vitamins,
EXCEPT:
a. Vitamin D
b. Vitamin K
c. Vitamin E
d. Vitamin C
36) The food pyramid illustrates the balance of foods needed for a healthy lifestyle. Fat, sugar, salt and
alcohol are group under what classification?
a. give energy
c. provide satisfaction
b. protein
c. fat
d. minerals
39) What vitamin deficiency is present when a person suffers from poor night vision or blindness?
a. Retinol
b. Thiamine
c. Niacin
d. Folic acid
40) What disease would result to a person who has an iron deficiency?
b. Nose bleed
c. Anemia
d. Xeropthalmia
41) Which of the following fruit and vegetables have higher water percentage composition?
a. Apple
b. Strawberry
c. Carrots
d. Tomatoes
b. Carrots
c. Legumes
d. Tomatoes
b. food additives
46) Estimate the kilocalorie value of a 25g biscuit with 16g total carbohydrates.
a. 54 kcal
b. 64 kcal
c. 74 kcal
d. 84 kcal
a. Vitamin C
b. Vitamin A
c. Vitamin D
d. Vitamin E
c. Provides energy
a. Fructose
b. Lactose
c. Glucose
d. Sucrose
51) Eliza wants to celebrate her birthday in a restaurant. She ordered food from appetizer to dessert at
P300.00 per cover, good for 60 pax and she paid a total amount of P18,000. What type of menu did she
avail of?
a. Table d'hote
b. Cycle menu
c. Ala carte
d. Static menu
52) A TLE teacher plans to prepare Chicken Galantina for her food and nutrition class. What cooking
method is applied for this chicken dish?
a. Broiling
b. Roasting
c. Frying
d. Steaming
53) Sauce is a richly flavored thickened liquid, used to complement a meal. What leading sauce is used in
making Carbonara?
a. Veloute sauce
b. Brown sauce
c. Bechamel sauce
d. Tomato sauce
54) Vegetables have different degrees of doneness. It is done when it has reached the desired degree of
tenderness. The following are the guidelines to achieve proper doneness in vegetables, EXCEPT:
55) Eggs serve many important functions in cookery. What is the function of eggs when it is used to bind
food together?
a. as a leavening agent
b. as a thickening agent
c. as a clarifying agent
d. as an emulsifying agent
56) In an American service, all drinks should be served ________ of the guest.
c. across
d. in front
57) Mother wants to prepare Callos and Goto for father's birthday party. Which variety of meat could
you suggest for these recipes?
a. Tongue
b. Tripe
c. Heart
d. Liver
58) The teacher demonstrated to the students the proper way of slitting the abdominal part of the
poultry and pulling out the entrails. This step in dressing chicken is referred to as ________.
a. slaughtering
b. defeathering
c. evisceration
d. scalding
59) The students are preparing food for their culminating activity. They are expected to invite 100
guests. What type of service is more convenient for 100 guests with limited space and food servers?
a. Counter service
b. Russian service
c. Buffet service
d. French service
60) Jessa plans to cook Bopiz for her catering function. Which part of pork cuts would she buy?
a. Leg
b. Loin
c. Picnic
d. Variety
a. Emulsifying agent
b. Thickening agent
c. Browning agent
d. Leavening agent
a. cheaper price
b. guarantee safe and wholesome food
b. tenderize meat
c. unavailability of nutrients
a. Scalding
b. Stewing
c. Baking
d. Steaming
65) One sachet of powdered juice contains 60g orange flavor. How many liters of water should be added
if the proportion is 1g powder, 20 mL water?
a. 3.5 L
b. 2.3 L
c. 2.0 L
d. 1.2 L
a. 6 ounces
b. 8 ounces
c. 12 ounces
d. 16 ounces
67) Which of the statement about the general direction for Low-Cholesterol diets is FALSE?
c. use of margarine
a. Supper
b. Lunch
c. Breakfast
d. Brunch
70) The main course or courses of dinner consisting usually of meat, fish or pulses with or without
accompaniments is called ________.
a. entrée
b. espagnole
c. emincer
d. entremets
71) The main goal in meal planning, food preparation and service is _________.
d. Plan meals that are expensive and entail more time to prepare.
74) Which of the following has the biggest expense in the food budget?
a. Meat
b. Fruits
c. Cereals
d. Dairy
a. Grilled fish
76) One of the functions required before assembling the food materials to produce quality meals is
________.
a. market list
b. menu planning
d. standardized recipe
77) When guests enter into a restaurant the first thing that a receptionist should offer is ________.
a. water
b. appetizer
d. menu card
b. Serve food from the left side of the guest with service person's left hand
a. Pork adobo
b. Chicken kare-kare
c. Baked mussels
d. Seafood sinigang
81) When the recipe calls for steaming fish and a steamer is not available, what will you do?
a. Place the fish wrap in banana leaf and cook in a tightly covered frying pan containing water.
b. Place the fish in a frying pan and cover with coconut milk.
c. Place the fish in a casserole lined with barbecue stick and apply heat.
82) Baking chiffon cake requires a baking temperature of 350 degrees Fahrenheit. What is its equivalent
in Centigrade if your oven thermostat was set in degree Celsius?
83) Olivia bakes cheese bread, forming a fairly firm, porous structure. What gives structure to the
cheese bread?
a. Albumen
b. Gluten
c. Whey
d. Casein
84) What will you do to the shortening if you want to make quick breads using the biscuit method?
85) The students are cutting apples for their apple pie filling. They noticed that browning occurs at the
cut surfaces of apples. What process may have caused the browning color of an apple?
c. Carmelization of sugar
d. Over handling
a. flavor enhancer
b. preservative
c. increase volume
d. control agent
c. one-bowl method
88) Which ingredient controls and regulates the fermentation in bread making?
a. Yeast
b. Salt
c. Baking powder
d. Sugar
89) A blunt knife with an extremely flexible steel blade primary used for mixing colors in cake designing
is ________ knife.
a. cake
b. serrated
c. chef
d. palette
90) Which is usually done with a fork to make small holes in bottoms and side of crust for single crust
pies?
a. Docking
b. Punching
c. Cutting
d. Fluting
b. Cake flour
c. Pastry flour
d. Bread flour
92) Which phrase describes a good characteristic of pastry?
a. hot oven
b. moving parts
c. sufficient light
d. cutting equipment
94) Which icing is made from shortening, sugar syrup and eggs?
a. boiled icing
b. royal icing
c. buttercream icing
d. fondant icing
95) When the pastry shell is baked before it can be filled, this is called ________.
a. molding
b. blind baking
c. proofing
d. resting
a. Muffin
b. Popover
c. Waffle
d. Pie
97) Which living organism feeds in sugar to produce alcohol and carbon dioxide?
a. Yeast
b. Bacteria
c. Fungi
d. Mold
a. Escherichia coli
b. Salmonella
c. Staphylococcus aureus
d. Shigella
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