RAMON MAGSAYSAY MEMORIAL COLLEGES

Office of Teacher Education Program

General Santos City, Philippines
Document Type: Document No. : DAP-03-05-040-K
Controlled Issue No. : 00__ Revision No. : 00
Document Title: Effective Date : June 13, 2017
Prelim Examination Page 1 of 6
MCHE3: Principles of Food Preparation

Name: _________________________________ Room no.: ____________ Score: __________

Instructor: ______________________________ CN: ___________ Permit No.: __________

GENERAL INSTRUCTION: Read each direction carefully and answer all questions with honesty.

TEST I. MULTIPLE CHOICE

Choose the best answer from the given options.

QUESTION 1
It is based on a clear, unthicken broth or stock.

A chowder
B thin soup
C thick soup
D cream

QUESTION 2
It can be as simple as a chilled version of a cream soup or as a cold fruit blended with yogurt.

A dessert soup
B cold soup
C fruit soup
D cold fruit soup

QUESTION 3
These are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressing.

A cocktails
B hors d' oeuvres
C canapé
D crudités

QUESTION 4
Thickening agent that is a mixture of egg yolk and cream, used to enrich and lightly thickened the sauce.

A liaison
B beurre main
C roux
D white wash

QUESTION 5
A sauce that is made from the puree of vegetables or fruits.

A tomato sauce
B hollandise
C bechamel
D bernaise

QUESTION 6
A type of sauce that the major ingredients is not a stock or milk but butter.

A hollandiase
B espanogle
C veloute
D bearnaise
 RAMON MAGSAYSAY MEMORIAL COLLEGES
Office of Teacher Education Program
General Santos City, Philippines
Document Type: Document No. : DAP-03-05-040-K
Controlled Issue No. : 00__ Revision No. : 00
Document Title: Effective Date : June 13, 2017
Prelim Examination Page 2 of 6
QUESTION 7
An appetizer that is serve in a small portions and usually display the characteristics found in most salad.

A canapé
B chips and dips
C hors d' oevres
D petite salad

QUESTION 8
An American soup resembling as that of a stew made of meat, fish or vegetables with milk salt pork and
various other seasonings.

A cream
B chowder
C veloute
D broth

QUESTION 9
A thin soup that is clear, a seasoned stock with vegetable, meat and starches.

A broth
B vegetable soup
C meat and vegetable soup
D consomme

QUESTION 10
These are thickened fish soups made generally from shellfish stock and thickened with cream.

A bisque
B fish soup
C vegetarian soup
D potage

QUESTION 11
A type of salad that is served with the main dish or entree.

A appetizer
B dessert
C main course
D accompaniment

QUESTION 12
The salad that the chef would combine all ingredients in the owl with the dressing.

A tossed
B simple
C composed
D green

QUESTION 13

Components of salad that is the under liner.

A foundation
B body
C garnish
D dressing
 RAMON MAGSAYSAY MEMORIAL COLLEGES
Office of Teacher Education Program
General Santos City, Philippines
Document Type: Document No. : DAP-03-05-040-K
Controlled Issue No. : 00__ Revision No. : 00
Document Title: Effective Date : June 13, 2017
Prelim Examination Page 3 of 6

QUESTION 14
This is a brazilian delicacy featuring a french bun with most of its center removed and loaded with cheese,
sliced roast beef, tomato and pickled cucumber.

A chivito
B open sandwich
C filled rools
D bauru

QUESTION 15
The application of a spread like mayonnaise, mustards of some form to the loaded sandwich.

A spreading
B garnishing
C layering
D piping

QUESTION 16
It refers to the preparation of a given number of sandwiches for a given number of customers.

A layering
B molding
C portioning
D cutting

QUESTION 17
Traditional Aberdeen butter yeasts rolls. Shaped in around or oval with crisp crust and light flaky texture.

A buttery rowies
B bara brith
C bloomer
D cob

QUESTION 18
White loaf baked in a special tin and cut lengthwise along the top, often dusted with flour.

A farmhouse
B cottage
C stottie
D soda bread

QUESTION 19
A smaller triangular sandwich usually with crust off served as a canapé at a cocktail function.

A bauru
B club
C chivito
D cocktail

QUESTION 20

A special shape, usually plaited with three strands of white dough, sometimes enriched with eggs or milk.

A slice wrapped
B plait
C rolls
D cottage
 RAMON MAGSAYSAY MEMORIAL COLLEGES
Office of Teacher Education Program
General Santos City, Philippines
Document Type: Document No. : DAP-03-05-040-K
Controlled Issue No. : 00__ Revision No. : 00
Document Title: Effective Date : June 13, 2017
Prelim Examination Page 4 of 6

TEST II. TRUE/FALSE

Click TRUE if the statement is correct and click FALSE if the statement is wrong.

QUESTION 21
Kitchen can't quickly become the breeding ground for bacteria and germs, particularly when you are cooking
for a large family or commercial operation.

A True
B False

QUESTION 22

Periodic sanitation is a periodic cleaning documentation, a key component within a functional sanitation
program, allows you to manage and track non-routine cleaning tasks.

A True
B False

QUESTION 23
All food contact surfaces, including utensils and equipment, must be cleaned and sanitized as frequently as
necessary to prevent the creation of insanitary conditions and the adulteration of foods.

A True
B False

QUESTION 24
During the cleaning and sanitizing of kitchen, we can use a mixture of ammonia and bleach.

A True
B False

QUESTION 25

The popular way of getting rid of food scraps is the composting.

A True
B False
False

QUESTION 26

Apartment dwellers who don't have access to garbage disposals don't have much of a choice but to put the
food scraps in the garbage.

A True
B False

QUESTION 27
Disposable paper towels are a better choice for cleaning because you remove the germs from your house.

A True
B False
 RAMON MAGSAYSAY MEMORIAL COLLEGES
Office of Teacher Education Program
General Santos City, Philippines
Document Type: Document No. : DAP-03-05-040-K
Controlled Issue No. : 00__ Revision No. : 00
Document Title: Effective Date : June 13, 2017
Prelim Examination Page 5 of 6
QUESTION 28
The greenest way of disposing of food waste is a conventional trash bin.
A True
B False

QUESTION 29
Potage refers to a variety of soups with noodles and other ingredients serve in a light broth.

A True
B False

QUESTION 30
Dessert are foods which stimulate the appetite, through their attractive appearance, fragrance or appealing
flavor.
A True
B False

TEST III. MATCHING

 RAMON MAGSAYSAY MEMORIAL COLLEGES
Office of Teacher Education Program
General Santos City, Philippines
Document Type: Document No. : DAP-03-05-040-K
Controlled Issue No. : 00__ Revision No. : 00
Document Title: Effective Date : June 13, 2017
Prelim Examination Page 6 of 6