SUMMATIVE 3

1. Which of the following is the trade of presenting food in an appealing way?

a) mise en place b) garnishing c) serving d) plating

2. Which of the following disease that is carried and transmitted to people by food?

a) food borne illness c) food borne intoxication

b) food borne infection d) food borne bacteria

3. Which of the following is a disease that results from eating food containing
harmful microorganisms.

a) food borne illness c) food borne intoxication

b) food borne infection d) food borne bacteria

4. Which of the following disease that results from eating food containing toxins
from bacteria, molds or certain plants or animals.

a) food borne illness c) food borne intoxication

b) food borne infection d) food borne bacteria

5. Which of the following a disease that is carried and transmitted to people by food
is referred to as ______________.

a) food borne illness c) food borne intoxication

b) food borne infection d) food borne bacteria

6. Which is NOT one of the eight simple ways to present food like a chef?

a) Setting the table c) choosing your plates

b) read the clock d) garnishing

7. What is your primary consideration when storing eggs?

 a) expiration date c) quality

b) fragility d) size

8. Which will you consider first when buying eggs?

a) price c). quality

b) fragility d) size

9. Which of the following is NOT good OHS Practice?

a) disaster plan c) training and providing relevant information

b) first aid kit d) Personal Protective Equipment (PPE)

10. How to store eggs?

a) Store at 45 degrees Fahrenheit or below c) Store away from strong odors

b). Store in open container d. Refrigerate leftover egg dishes in shallow

TEST II Instruction: Give at least 5 nutritive value of an egg. Write your answer in your
activity notebook.

1._________

2._________

3__________

4._________

5._________

TEST IIIFill in the blanks below by writing a correct answer. Write your answer in ½
crosswise sheet of paper.
1. ________________ is one of the parts in serving food. It should be seen in your
mouth, nose and eyes.
2. __________________ is a disciplinary area concerned with protecting and safety, health
and welfare of people engaged in work or employment.
3. ________________ is a disease that is carried and transmitted to people by
food.
 4. __________________is a disease that results from eating food containing toxins from
bacteria, molds or certain plants or animals.
5. _________________ is a disease that results from eating food containing harmful
microorganisms.

TEST IV Instruction: Fill in the table below by writing correct answers. Write your
answer in your activity notebook.

Name of Egg dished Write at least 3 ingredients of each dish

1.

2.

3.