Directions: Read the following questions carefully and choose the letter that best describes the statement.

Encircle your
answer.
1. Which of the following is the right step by step procedures in manual dishwashing?
A. Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes.
B. Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
C. Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
D. Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes
2. Which of the following parts of an egg is produced by the oviduct and consist of four alternating layers of thick and
thin consistencies.
A. Air cell B. Albumen C. Chalaza D. Yolk
3. Which of the following vitamins is found in eggs?
A. B 1 B. C C. D D. K
4. The appearance of egg is important for consumer appeal. ON what basis are shells evaluated?
A. cleanliness, shape, texture and soundness B. grade, texture, cleanliness, shape
C. shape, texture, cleanliness and size D. texture, soundness, size and cleanliness
5. Which of the following market forms of eggs is seldom used in cooking.
A. Dried egg B. Fresh egg C. Frozen egg D. Shelled
egg
6. Which of the following raises coagulation temperature producing softer, weaker gel when added to egg used in
culinary.
A. Alkali B. Salt C. Sugar D. Vinegar
7. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the
egg holds its shape?
A. Fried egg B. Poached egg C. Scrambled egg D. Soft-boiled egg
8. Which of the following tools is not used in cooking omelet?
A. Bowls B. Fork C. Sauté pan D. Skimmer
9. Which of the following is true in plating egg dishes?
A. Choose serving dish small enough to let each food item stand out
B. Play with color and texture
C. Protein dish should cover half of the plate
D. Use even numbers in setting the dish.
10. Which of the following sources of starch is rarely used in manufacturing food starch?
A. Cassava B. Corn C. Potato D. Rice
11. Which of the following changes in starch during cooking is the resistance to flow; increase in thickness or
consistency.
A. Dextrinization B. Gelatinization C. RetrogadationD. Viscosity
12. Which of the following is suggested if you will hold pasta for a short time for later service?
A. Cook pasta ahead of time and chill B. Drain and add sauce
C. Drain, toss with a small amount of oil, cover and hold in warmer D. Undercook slightly the pasta
13. Which is the process of making a new product to be sold to the customers?
A. Product Analysis C. Product Development
B. Product Conceptualization D. Product Implementation
14. This is a meaningful and unforgettable statement that captures the essence of your brand.
A. Branding B. Product Naming C. Tagline D. Unique Selling
Proposition
15. What managerial tool is used to assess the environment to gather important information for strategic planning?
A. Environmental Scanning B. SWOT Analysis C. Survey Analysis D.WOTS Analysis
1. They start out like scrambled eggs, but when the eggs start to set, they are rolled over.
a. boiled b. fried c. omelets d. poached
2. The following are ingredients in making French omelet, except:
a. clarified butter b. egg c. salt & pepper d. soy sauce
3. Keeping potentially hazardous foods cold enough to prevent bacteria from growing
a. cold storage b. close storage c. dry storage d. hot storage
4. Eggs should be stored properly to prevent increase of __________;
a. alkalinity & bacterial growth c. alkalinity & molds
b. alkalinity & metabolism d. alkalinity & taste
5. How long pickled egg can be stored?
a. within 1 month b. within 2 months c. within 3 months d. within 4 months
6. How many eggs is needed in cooking French omelet in the activity?
a. 1 b. 2 c. 3 d. 4
7. Why do we keep away eggs from strong odors?
 a. because it absorbs through the shell which are porous
b. because it absorbs through the yolk which is in the center
c. because it absorbs through the chalaza which anchor the yolk in place
d. because it absorbs through the membrane which protects the shell/ yolk
8. Which will you consider in buying egg?
a. fragility b. price c. quality d. size
9. How long fresh egg can be stored in the refrigerator?
a. 1 week b. 2 weeks c. 3 weeksd. 4 weeks
10. Why should eggs not washed before storing them?
a. It destroys the mineral-oil film that coats the shells. b. It destroys the egg whites.
c. It destroys the chalaza. d. It destroys the yolk.
11. What ingredient is added to the omelet during mixing that makes it lighter?
a. tablespoon of oil c. tablespoon of sugar
b. tablespoon of salt d. tablespoon of water
12. What ingredient is used to cover the pores of egg that delays its deteriorative changes, reduces mold penetration
and retards spoilage?
a. oil b. salt c. sugar d. water
13. What kind of storage provides temperature enough to prevent bacteria from growing?
a. cold storage b. dry storage c. hot storage d. wet storage
14. What tool/utensil is used in beating the egg in the French omelet activity?
a. fork b. spoon c. wooden spoon d. wire whip
15. When storing egg yolks in the freezer, what ingredient should be added to
prevent the yolks from becoming too thick and gelatinous over time?
a. salt or pepper b. salt or sugar c. salt or vinegar d. salt or wine