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Orca Share Media1635227977645 6858643247551546796
Orca Share Media1635227977645 6858643247551546796
1.Jonas has sautéed some meat in the pan. There are some brown bits left on the bottom of the pan. While the pan was still
on the stove, he added some white wine and scarped the bottom of the pan. What do you call the techniques just used?
a. Cleaning
b. Deglazing
c. Caramelizing
d. Flambé- cooking procedure in which alcohol is added to a hot pan to create a bust of flame
2) Energy value is express in terms of calories which represents the chemical energy that released as heat when food is
oxidized. Which nutrient has more than twice the calorie per gram?
a. Carbohydrates- a bio molecule consisting of carbon, provides 4 calories per gram
b. Protein- provides about4 calories per gram
c. Fat-Fats contributes more than twice it contributes 9 calories per gram
d. Minerals-
Which of the following nutrients is needed as the main structural component of the body?
a. Carbohydrates-
b. Protein
c. Fat
d. Fiber
4) Frostings are products that are closely associated with sugar. What kind of sugar is used primarily in the preparation of flat
icings with butter cream?
a. brown sugar
b. refined sugar
c. granulated sugar
d. confectioner sugar
5) Meats are considered rich in proteins. What kind of protein is found in connective tissue of meat that converts to gelatin
when it is cooked?
a. Elastic
b. Gluten
c. Marbling
d. Collagen
10) All of these are good sources of Vitamin C. Which one has the most vitamin C?
a. 1 cup of sliced strawberries
b. 1 cup of chopped green chili peppers
c. 1 cup of orange sections
d. 1 cup of diced tomatoes
11) Saturated fats raise the cholesterol level in our bloodstream. Saturated fats can be found in?
a. Olives
b. Beans
c. Movie theater popcorn
d. Fish
12) Water boils at 212 degrees. What does "rolling boil" means? The bubbles are:
a. rolling non-stop
b. forming rapidly and cannot be stopped when stirred
c. forming slowly and can be stopped when stirred
d. spilling out of a container
4) Onions when peeled or cut irritate the eyes and give biting sensations on the tongue. This is due to the presence of:
a. sulfoxide
b. sulfur compounds
c. sodium nitrate
d. mustard oil
15) The practice of adding baking soda when cooking vegetables for the purpose of retaining the green color and the
crispness should be avoided primarily because:
a. the flavor of the vegetable is modified
b. vitamin C is destroyed in the presence of alkali
c. they become less palatable
d. they become hard to digest
16) To minimize meat shrinkage and retain much of its nutritive value, the best cooking temperature is?
a. moist heat
b. low to moderate heat
c. high heat
d. dry heat
19) What do you call that pourable mixture of flour, liquid and other ingredients?
a. Dough
b. Batter
c. Cream
d. Syrup
21) Diana is cooking eggs for breakfast. She breaks the eggs one at a time into a dish and slide them into a hot water for
about 3 to 5 minutes or unitl the whites are coagulated and yolks are still soft. What procedure in cooking eggs does she
apply?
a. Boiling
b. Poaching
c. Simmering
d. Blanching
22) Every chef knows that "mise enplace" is the first step to a successful food preparation. This French term which means
putting everything in place applies to ________.
a. throwing the garbage
b. sautéing the spices
c. creaming the butter
d. pre-heating the oven
23) Mixed vegetables are best when cooked very briefly by dipping the food into a boiling water until they are crisp-tender and
then into cold water. This practice is called ________.
a. Blanching
b. Baking
c. Sautéing
d. Steaming
24) Pasta is cooked in boiling water with salt and oil for about 12 to 15 minutes or until "al dente." Al dente is an Italian term
which means ________.
a. firm yet tender to the bite
b. soft and soggy
c. pleasant flavor
d. crisp texture
5) A student is preparing chicken macaroni salad as an appetizer dish. What will the student do for the cooked chicken?
a. chop
b. mince
c. flake
d. grate
26) Food is more appetizing to the eye if small portions of colorful food such as celery, parsley and tomatoes are added to a
dish to improve its appearance. Which of the term applied to the statement?
a. glace
b. garnish
c. frosting
d. decoration
28) Which is a thickening agent made by the combination of 1 part melted butter and 1 part flour, cooked together?
a. Roux
b. Roe
c. Raw
d. Row
29) The food is prepared by skewing the meat, seasoned and brushed with oil, placed on greased grid and cooked over live
coals. Which is referred to?
a. Broil
b. Bake
c. Barbeque
d. Pan Fry
30) Which term applies when eggs and cream are beaten rapidly until thick and stiff with a whisk to incorporate air and
increase volume?
a. Creaming
b. Whipping
c. Blending
d. Stirring
31) To soak the meat or fish in a mixture of oil, vinegar and wine to add flavor and make it tender is to ________ it.
a. marinade
b. season
c. dip
d. marinate
32) Working the dough by stretching and folding in a floured surface to obtain the required consistency is ________.
a. Beating
b. Kneading
c. Punching
d. Folding
33) Which of the following term may apply in cutting vegetables into thin match sticks size which are used to garnished
dishes?
a. Mirepoix
b. Macedoine
c. Brunoise
d. Julienne
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34) A 50g serving size of chiffon cake contains 3g fat, 22g carbohydrates and 3g protein. How many kcal are in a serving size
of chiffon cake?
a. 117 kcal
b. 127 kcal
c. 137 kcal
d. 147 kcal
35) Fat-soluble vitamins can easily be dissolved in fat. The following are examples of fat soluble vitamins, EXCEPT:
a. Vitamin D
b. Vitamin K
c. Vitamin E
d. Vitamin C
36) The food pyramid illustrates the balance of foods needed for a healthy lifestyle. Fat, sugar, salt and alcohol are group
under what classification?
a. Eat Least Food
b. Eat Moderately Foods
c. Eat All Foods
d. Eat Most Foods
a. carbohydrates
b. protein
c. fat
d. minerals
39) What vitamin deficiency is present when a person suffers from poor night vision or blindness?
a. Retinol
b. Thiamine
c. Niacin
d. Folic acid
40) What disease would result to a person who has an iron deficiency?
a. Cough and cold
b. Nose bleed
c. Anemia- can be caused by not getting enough iron or vitamins in your diet,
d. Xeropthalmia
41) Which of the following fruit and vegetables have higher water percentage composition?
a. Apple
b. Strawberry
c. Carrots
d. Tomatoes
46) Estimate the kilocalorie value of a 25g biscuit with 16g total carbohydrates.
a. 54 kcal
b. 64 kcal
c. 74 kcal
d. 84 kcal
51) Eliza wants to celebrate her birthday in a restaurant. She ordered food from appetizer to dessert at P300.00 per cover,
good for 60 pax and she paid a total amount of P18,000. What type of menu did she avail of?
a. Table d'hote
b. Cycle menu
c. Ala carte
d. Static menu
52) A TLE teacher plans to prepare Chicken Galantina for her food and nutrition class. What cooking method is applied for this
chicken dish?
a. Broiling
b. Roasting
c. Frying
d. Steaming
53) Sauce is a richly flavored thickened liquid, used to complement a meal. What leading sauce is used in making Carbonara?
a. Veloute sauce
b. Brown sauce
c. Bechamel sauce
d. Tomato sauce
54) Vegetables have different degrees of doneness. It is done when it has reached the desired degree of tenderness. The
following are the guidelines to achieve proper doneness in vegetables, EXCEPT:
a. cook vegetables close to serving time
b. cut vegetables into uniform pieces
c. separate tough part from tender part
d. cook different kinds of vegetables together
55) Eggs serve many important functions in cookery. What is the function of eggs when it is used to bind food together?
a. as a leavening agent
b. as a thickening agent
c. as a clarifying agent
d. as an emulsifying agent
as an emulsifying agent- is a compound or substance that acts as a stabilizer for emulsions, preventing the liquids that
ordinarily don’t mix from separating
56) In an American service, all drinks should be served ________ of the guest.
a. at the right side
b. at the left side
c. across
d. in front
57) Mother wants to prepare Callos and Goto for father's birthday party. Which variety of meat could you suggest for these
recipes?
a. Tongue
b. Tripe
c. Heart
d. Liver
58) The teacher demonstrated to the students the proper way of slitting the abdominal part of the poultry and pulling out the
entrails. This step in dressing chicken is referred to as ________.
a. slaughtering
b. defeathering
c. evisceration
d. scalding
59) The students are preparing food for their culminating activity. They are expected to invite 100 guests. What type of service
is more convenient for 100 guests with limited space and food servers?
a. Counter service
b. Russian service
c. Buffet service
d. French service
60) Jessa plans to cook Bopiz for her catering function. Which part of pork cuts would she buy?
a. Leg
b. Loin
c. Picnic
d. Variety
65) One sachet of powdered juice contains 60g orange flavor. How many liters of water should be added if the proportion is 1g
powder, 20 mL water?
a. 3.5 L
b. 2.3 L
c. 2.0 L
d. 1.2 L
67) Which of the statement about the general direction for Low-Cholesterol diets is FALSE?
a. use of corn oil
b. avoid coconut milk
c. use of margarine
d. trim all visible fats from meat
70) The main course or courses of dinner consisting usually of meat, fish or pulses with or without accompaniments is called
________.
a. entrée
b. espagnole
c. emincer
d. entremets
71) The main goal in meal planning, food preparation and service is _________.
a. present low cost foods
b. serve appetizing meals
c. satisfaction of family members
d. keep meals nutritionally adequate
74) Which of the following has the biggest expense in the food budget?
a. Meat
b. Fruits
c. Cereals
d. Dairy
76) One of the functions required before assembling the food materials to produce quality meals is ________.
a. market list
b. menu planning
c. mis en place card
d. standardized recipe
77) When guests enter into a restaurant the first thing that a receptionist should offer is ________.
a. water
b. appetizer
c. bread and butter
d. menu card
78) Which of the following is the CORRECT menu sequence?
a. main dish, appetizers, cereals, beverages, desserts
b. appetizers, main dish, cereals, beverages, desserts
c. cereals, main dish, appetizers, beverages, desserts
d. desserts, main dish, cereals, appetizers, beverages
81) When the recipe calls for steaming fish and a steamer is not available, what will you do?
a. Place the fish wrap in banana leaf and cook in a tightly covered frying pan containing water.
b. Place the fish in a frying pan and cover with coconut milk.
c. Place the fish in a casserole lined with barbecue stick and apply heat.
d. Place the fish in a frying pan, add water and cook.
82) Baking chiffon cake requires a baking temperature of 350 degrees Fahrenheit. What is its equivalent in Centigrade if your
oven thermostat was set in degree Celsius?
a. 176 degree Celsius
b. 186 degree Celsius
c. 196 degree Celsius
d. 206 degree Celsius
83) Olivia bakes cheese bread, forming a fairly firm, porous structure. What gives structure to the cheese bread?
a. Albumen
b. Gluten
c. Whey
d. Casein
84) What will you do to the shortening if you want to make quick breads using the biscuit method?
a. Melt the shortening
b. Cream the shortening
c. Fold in the shortening
d. Cut in the shortening
85) The students are cutting apples for their apple pie filling. They noticed that browning occurs at the cut surfaces of apples.
What process may have caused the browning color of an apple?
a. Reaction between protein, amino acids and sugar
b. Oxidative enzymatic changes
c. Carmelization of sugar
d. Over handling
86) Which is NOT a function of salt in food?
a. flavor enhancer
b. preservative
c. increase volume
d. control agent
88) Which ingredient controls and regulates the fermentation in bread making?
a. Yeast
b. Salt
c. Baking powder
d. Sugar
89) A blunt knife with an extremely flexible steel blade primary used for mixing colors in cake designing is ________ knife.
a. cake
b. serrated
c. chef
d. palette
90) Which is usually done with a fork to make small holes in bottoms and side of crust for single crust pies?
a. Docking
b. Punching
c. Cutting
d. Fluting
94) Which icing is made from shortening, sugar syrup and eggs?
a. boiled icing
b. royal icing
c. buttercream icing
d. fondant icing
95) When the pastry shell is baked before it can be filled, this is called ________.
a. molding
b. blind baking
c. proofing
d. resting
97) Which living organism feeds in sugar to produce alcohol and carbon dioxide?
a. Yeast
b. Bacteria
c. Fungi
d. Mold