DEPARTMENT OF EDUCATION

REGION I
SCHOOL DIVISION OFFICE URDANETA CITY
Urdaneta City, Pangasinan
LYCEUM NORTHWESTERN UNIVERSITY
URDANETA CITY, CAMPUS
Nancayasan, Urdaneta City, Pangasinan

SHS Department
1 Mid - Quarter Examination
st

______________________________________________________________________

FOOD AND BEVERAGE SERVICES

TVL 11 ACHILLES
SET B

NAME: ______________________ SCORE:

DATE: _____________

Test I.Multiple Choice. Encircle the letter of the correct answer.

1. To cook in an oven surrounded by dry heat.

a) Basting
b) Marinate
c) bake
d) Grate
2. Which coating is made from flour or seasoned flour?
a) Dredging
b) Breading
c) Batter
d) Coating
3. Which of these cooking techniques is a two- step process?
a) Wet cooking
b) Dry cooking
c) Moist cooking
d) Combination cooking

4. In which of these cooking techniques is cooked food by completely submerging it

in heated fat or oil?
a) Broiling
b) Pan – frying
c) Deep – frying
d) Stir – frying

5. In what cooking technique is food cooked in a closed environment filled with vaporized
water?

a) Steaming
b) Blanching
c) Simmering
d) Poaching
6. In which of these cooking techniques do you use a wok?
a) Sautéing
 b) Frying

c) Grilling
d) Stir – frying

7. What cooking technique uses a liquid instead of all to create the heat energy that is
needed to cook the food?

a) Moist cooking
b) Dry cooking
c) Combination cooking
d) Wet cooking
8. When water is brought to a specific point of 212F and food is cooked while staying that
temperature.
a) Boiling
b) Simmering
c) Steaming
d) Broiling
9. A term that means “everything in its place” includes measuring your ingredients and
gathering/equipment for the recipe.
a) Measurements
b) Miseen place, or “mise”
c) Hurry up and measure
d) Preparation
10. Which method places food on top of a rock inside a pan that allows for air circulation?
a) Frying
b) Roasting
c) Sautéing
d) Broiling
11. In what cooking techniques is food cooked directly under a primary heat source?
a) Broiling
b) Roasting
c) Grilling
d) Baking
12. What cooking technique uses oil, fat, the radiation of hot air, or metal to transfer heat?
a) Moist cooking
b) Dry cooking
c) Combination cooking
d) Wet cooking
13. Foods are cut into small pieces and immersed into liquid for a long period time.
a) Braising
b) Stewing
c) Dry
d) Moist
14. A method that cooks food in enough hot fat to fully cover the item.
a) Sauté
b) Pan fry
c) Poach
d) Deep fry
15. Pan frying, deep frying, grilling, broiling, and roasting are all examples of the ____
method.
a) Braising
b) Combination
c) Moist heat
d) Dry heat
16. Cooking in a liquid at its highest temperature
a) Simmering
b) Sautéing
c) Frying
d) Boiling
17. Which of the following is the BEST description of simmering food?
a) Cooking in liquid at boiling point
 b) Cooking in liquid at a very low temperature
c) Cooking with pressurized steam

d) Cooking in liquid just below boiling

18. A combination cooking method that first brown the whole piece of food on all sides and
the simmers in a liquid.
a) Braising
b) Stewing
c) Baking
d) Boiling
19. Cooking in liquid just below the boiling point.
a) Boiling
b) Simmering
c) Sautéing
d) Poaching
20. Cooking food in enough hot fat to cover ½ ways up the product.
a) Pan frying
b) Poaching
c) Simmering
d) Deep frying

Test ll. Identification. Write your answer on the space provided before the number.

_____________1.List of ingredients with step by step directions.

_____________2. Specific of cooking traditions and practices often associated with
specific culture.
_____________3. Liquid is used as a medium to cook the food.
_____________4. Set of methods and procedures for preparing, cooking, and
presenting food.
_____________5.the process of taking raw foods and producing a finished meal.

Test lll.True or False. Write lycean on the line if the statement is correct and duke if the
statement is incorrect.

_______________1. A properly poached food has enhanced taste, but it almost loses its shape
and texture in the process.
_______________2.the flavors of the ingredients in a stew combine due to the long period of
rapid boiling.
_______________3. Cooking causes starches to release liquid.
_______________4. Grilling is healthy way to cook because the fat melts away as it cooks.
_______________5.When boiling, nutrient loss is very LOW when using this method.

Test lV. Definition of terms (2pts each)

Methods of Cooking

1. Sautéing -

2. Baking -

3. Broiling –

4. Grilling –

5. Deep Fry -
Cooking Techniques

6. Blend –

7. Dissolve –

8. Mince –

9. Dice –

10.Caramelize -

“There is no end to education. It is not that you read a book, pass

an examination, and finish with education. The whole of life, from
the moment you are born to the moment you die, is a process of
learning”

Prepared by: Checked by:

JOHNSON M. FERNANDEZ, LPT. CHARLITO C. DELFIN Jr., LPT
FBS Teacher OIC – SHS Principal