FOOD SELECTION AND PREPARATION

PRE FINAL EXAMINATION

LOURIE MIE ANARNA , LPT.

Name:________________________________________________ Score:____________
Grade :_________________ Strand _____________ Date:___________

General Directions:

Read and understand carefully the instructions given in all sub. Test. Keep your work neat and clean.

TEST I : TRUE OR FALSE write True if the statement is CORRECT and False if the otherwise.

_______________1. Cooking a meal for the special someone in your life or celebrating occasion at home requires a lot of effort. T
_______________2. Garnishes are meant to compliment, to give color, flavor, and nutrient to foods. T
_______________3. Food would not be dull and unsatisfactory without food seasoning or condiments. F
_______________4. Two or three colors on plate are usually more interesting than just one. T
_______________5. Presentation is an important as the taste of each mouth-watering bite. T
_______________6. Soup is an international dish that can be prepared as an appetizer, as a complete meal, or as a dessert. T
_______________7. Soup bases cannot be used to enhance the flavors of soups, stocks and sauces. T
_______________8. Stewing can be accomplished in an oven smoldering charcoal bricks. F
_______________9. Fresh meat spoils quickly than cooked meat.T
______________10. Meat refers to the muscle of animals used as foods. T

TEST II : IDENTIFICATION Identify to whom or what each of the following brief descriptions refer to. Write your answer in the
space provided before each number.

A. Bay leaf H. Fry O.Pan broil V. Tarragon

B. Chilli powder I. Garnish P. Roasting W. Thyme
C. Cinnamon J. Grind Q. Roux X. Toss
D. Culinary art K. Hour d’oe’uvres R. Sesame Y. Turmeric
E. Cure L. Mash S. Stew Z. Whip
F. Dissolve M. Minerals T. Stir Fry
G. Egg wash N. Pandan U. Soup

________1. Preserve food by salting and drying. Cure

________2. Mix solid ingredients with a liquid until they form a solution. Dissolve
________3. Press food from small pieces into pulp with an up and down or breathing action of a fork to reduce a soft pulpy state
by heating or by pressuring. Mash
________4. Beat rapidly with a whisk beater to incorporate air and increase volume of egg white. Whip
________5. Reduce to particles by cutting or crushing. Grind
________6. A cooking method similar to scooting in which items are cooked over high heat, using little fat usually this is done in
a war and a food is kept moving constantly. Stir fry
________7. These are inorganic substance that may or may not be in combination with organic constituents. Minerals
________8. It is the art of preparing and cooking food.Culinary art
________9. A mixture of egg and milk, usually use for coating. Egg wash
_______10. Small bits of marinated vegetables, fish, hard cooked eggs, pickles, sardines and fruits. Hour d’oe’uvres
_______11. It should be light and should not contain food particles that require much chewing. Soup
_______12. A favorite oriental flavoring agent; aromatic dry leaves. Bay leaf
_______13. Dried inner bark of an ever-green tree, reddish brown with distinctly sweet mildly pungent flavor. Cinnamon
_______14. Blend of spices with an earthly sweetish flavor. Chilli powder
_______15. An erect branch shrub with slender and long leaves blades of grass spirally crowded toward the base of the other
plant. Pandan
_______16. Very small dried, hulled fruit of annual herb and looks like active dry yeast, creamy white smooth and slippery oval
shape seed with nut-like flavor. Sesame
_______17. Deride aromatic root of plant similar to ginger, it is bright yellow in color with clean rich but peculiar bitter-sweet
flavor. Turmeric
_______18. It is usually done by turning the food in a spit before an open fire. Roasting
_______19. It is like griddling except that a sauce pan is used instead of a griddle. Pan broil
_______20. It is considered as the best thickening agent because it holds up better under constant heat without breaking back into
liquid. Roux

Test III : MULTIPLE CHOICE : Read each question carefully then select the best answer from the choices given. Write the letter
of your answer in the space provided before each number.
1. What are the compounds which contains carbon, hydrogen and oxygen and they are the main source of energy?
 a. Carbohydrates c. Protein
b. Fats d. Minerals

2. Which of the following nutrients refers to a common household name given to lipids.
a. Carbohydrates c. Protein
b. Fats d. Minerals

3. The function of these food group is the source of energy, it is needed to keep our body to be active and maintain internal
function. Which of the following food group is this?
a. Go c. Grow
b. Glow d. All of the above

4. What nutrient refers to a complex organic compounds that are refund hydrogen in the proportion of hydrogen toured in the
diet in very small amount but a vital for maintenance of health?
a. Carbohydrates c. Nutrients
b. Minerals d. Vitamins

5. Which of the following eliminates body waste, help us grow, keep our skin and nervous membrane healthy?
a. Ascorbic acid c. Fats and oil
b. Carbohydrates d. Water

6. Which of the following appetizer refers to a small bits of marinated vegetables, fish hard cooked eggs, pickles, sardines, and
fruits?
a. Canapés c. Hour d’oe’uvres
b. Cocktails d. Relishes

7. What appetizer define as an alternatively daintily open face, sandwiches, they are small tasted slices of bread or cracker?
a. Canapés c. Hour d’oe’uvres
b. Cocktails d. Relishes

8. Which of the following appetizer refer to a short drink need with flavoring ingredients served in a small glass.
a. Canapés c. Hour d’oe’uvres
b. Cocktails d. Relishes

9. What type of soup that is thickens by adding ingredients to the stocks such as potatoes, rice, barley, macaroni or other items
containing starch?
a. Clear soup c. Cold soup
b. Cream soup d. Thick soup

10. Which of the following sauce are made from light stock of tomato and possible thickened with a roux.
a. Brown sauce c. Red sauce
b. Oyster sauce d. White sauce

11. What thickening agent considered as the best thickener?

a. Cornstarch c. Roux
b. Flour d. Whitewash

12. What are the substances that enrich the body? They build tissues; give energy and regulate body processes.
a. Adequate diet c. Nutrients
b. Minerals d. Vitamins

13. The following are the aspects of food, except.

a. It satisfies hunger
b. It gives us energy and strength
c. It helps us resist disease and infection
d. All of the above

14. The following are characteristic of warm sauce except______________.

a. The taste is velvety.
b. The flavor is delicate.
c. The consistency is very thick.
d. The consistency is flowing, smooth and lump free.

For items 15- 20. Identify to what classification of sauces being described below. Write your answer on the space provided before
each number.

a. Warm sauce b. Cold sauce c. Sweet sauce d. Butter sauce e. Sweet and
sour sauce

15. It is usually served with dessert item, it is made from fruit juice, milk or cream. C
 16. It is the simplest sauce to prepare. D
17. Consist of leading sauces and small sauces. A
18. A combination of 1 cup vinegar and ¾ cup of sugar.
19. They are sometimes called dressing. B
20. It is made from stock (A liquid in which meat, poultry, fish, and vegetables have been cooked.) A

For items 21 – 30 identify the following example of soups write A if it is thick soup, B if it is thin soup and C if it is special soup.

21. Vegetable soup B

22. Corn chowder A
23. Cola soup C
24. Clam bisque A
25. Chicken gumbno C
26. Beef consommés B
27. Cream of mushroom soup A
28. Saspacho C
29. French onion soup B
30. Cream soup A

TEST IV : List down the importance of a good soup .(10 points)

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