MULTIPLE CHOICE

Directions: Read the items carefully. Write the letter of your answer in your paper.

______1. It is the basic formula in storing sandwiches which means perishable foods
should spend no more than 4hours at a temperature between 40 and 140˚F.
a. 3-30-130 c. 4-40-140 b. 5-50-150 d. 2-20-120
2. ________ are used in food preparation to measure, mix, stir and toss ingredients and
for serving food.
a. Spoon b. Mixing Bowl c. Fork d. Ladle
3. These are small object with three or four points and a handle, that you use to pick up
food and eat with.
a. Fork b. Spoon c. Pork d. Tongs
4. These are tools to hold or grip items.
a. Rope b. Clip c. String d. Tongs
5. It is made from flatten often unleavened bread.
a. Biscuit b. Rye Bread c. Flat Bread d. Quick Bread
6. It refers to ingredients mixed with salad dressing or mayonnaise.
a. Dry Fillings b. Moist Fillings c. Moistening Agent d. Sandwich
7. What do you call the ingredient/s placed between the slices of bread or pastries?
a. fillings b. icing c. frosting d. toppings
8. Which of the following types of bread is best for sandwich making?
a. loaf bread b. wheat bread c. raisin bread d. yeast bread
9. Claire wants a condiment that makes the sandwich spicy, which condiment Claire need
to use?
a. Pickles b. Hot sauce c. Butter d. Mayonnaise
10. Which of the following is not a purpose of spread?
a. They add flavor b. They add moisture c. They add feeling
d. To protect the bread from soaking up moisture from the filling
1. This is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of
the food.
a. Appetizer c. Dessert
b. Sauce d. Stock
2. Which of the following sauces is suited to a sample dessert?
a. Cold Sauce c. Light Sauce
b. Hot Fudge Sauce d. Rich Sauce
3. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
a. Hot Fudge c. Rich Sauce
b. Hot Sauce d. Light Sauce
4. The following are thickening agents for sauce, EXCEPT
a. Baking Soda c. Cream
b. Cornstarch d. Egg
5. Which of the following containers is used to store sauces?
a. Airtight Jar c. Meduim-sized Bowl
b. plastic bottle d. Small Plastic Bag

1. The purpose of storing dessert is to

a. increase its volume
b. soften food tissues
c. improve the palatability
d. enhance freshness and quality

2. Which of these sauce is best for a simple dessert?

a. cold c. hot fudge
b. light d. rich

3. The following are thickening agents used in the preparation of sauce,

EXCEPT
a. baking powder c. cream
b. cornstarch d. flour

4. Which of the following is considered the simplest dessert?

a. custard c. gelatin
b. fruits d. puddings

5. All of the following are characteristics of good fruit desserts, EXCEPT

a. appetizing aroma c. simple and attractive
b. slightly chilled temperature d. moderately sweet

6. What is the process of putting your product into containers for easy
distribution?
a. Packaging c. Wrapping
b. Labeling d. Storing

7. This term refer to packaging in large standardized containers for

efficient shipping and handling
a. aseptically c. packaging
b. bulk d. containerization

8. Which of the following material is made from wood pulp and used for
flexible packaging of goods?
a. Cellophane c. metal
b. Glass d. paper

9. A thin and transparent material that is made of cellulose and contains

variable amount of water and softener.
a. cellophane c. metal
b. glass d. paper

10. This packaging material is man-made polymers of very high

molecular weight.
a. cellophane c. plastic
b. glass d. metal

11. Which of the following tools is used for whipping eggs or butter, and
for blending gravies, sauces and soups?
a. grater c. whisks
b. spatula d. scraper

12. Which of the following cannot be used as garnishing in dessert?

a. fruit c. chocolate
b. nut d. flower
13. Which of the following guidelines should not be practiced in plating dessert?
a. Layer flavors and texture
b. Make garnishes edible
c. Don’t crowd the plate
d. Use monotype of plate

14. Which of the following sanitary practices is not true in storing desserts?
a. Wash utensils and equipment thoroughly
b. Keep away from food when you are ill
c. Store foods and ingredients in a dry place
d. Safeguard the food during distribution

15. In plating and presenting food, which among the following statement is related to texture?
a. Enhances plate presentation
b. Plays important part in plate presentation
c. Adds visual interest to the food
d. Serves as frame of the presentation

16. Which of the following tools is used for measuring small quantity of ingredients like salt,
baking powder and others.
a. measuring cup c. funnels
b. measuring spoon d. spatula

17. Which of the following tools and equipment is used to chop, blend, mix, whip, puree, grate,
and liquefy foods?
a. blender c. grater
b. mixer d. range