QUARTER 1

MASTERY TEST IN TLE

FOOD PRESERVATION
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1. For a fresh beef to be cooked as
medium rare done, what should be
its internal temperature?

A. 145 ºF C. 175 ºF

B. 165 ºF D. 185 ºF
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2. What should be the internal
temperature in smoking fresh, raw
ham?

A. 140 ºF C. 160 ºF

B. 150 ºF D. 180 ºF
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3. If aging is desired on meat, what
is the required temperature in the
process?

A. 10 ºF C. 30 ºF

B. 20 ºF D. 40 ºF
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4. The following are the things to
remember in curing meat, EXCEPT for;
A. Pieces must be of uniform sizes
B. It is essential to thaw meat
completely
C. All surfaces must be rubbed
frequently
D. Curing must be carried out
between 3-4 ºF
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5. Thawing of meat must be monitored
and controlled to ensure thoroughness
in the process of curing. What happens
if meat is improperly thawed?
A. Curing is enhanced
B. A loss of water content
C. Excessive bacterial growth
D. Insufficient cure penetration
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6. These are substances added to
food to enhance flavor or quality.

A. Additives C. Sugar

B. Salt D. Water
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7. To put everything in place

A. Mise in Plus C. Mise in Place

D. Mise en
B. Mise en Plus
Place
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8. These are added to cured meat
to make it more attractive and
appealing.

A. Colorants C. Nitrite

B. Nitrate D. Phospate
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9. It is a tasteless and odorless
liquid that dissolves curing agents
and acts as a dispersing agent for
nitrites.

A. Softdrinks C. Juice

B. Sugar D. Water
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10. It is a method of curing that
submerges the meat in the
prepared mixture.

A. Salting C. Dry Curing

D. Pumping
B. Cover Pickle
Pickle
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11. For fresh eggs, the yolk should
be round, firm, and _______ in
color.

A. Light C. Yellowish

D. Yellow -
B. Yellow
Orange
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12. It refers to the maximum edible
quality of fruit or vegetable.

A. Compactness C. Juiciness

D. Ripeness &
B. Freshness
Maturity
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13. Good quality fish should
have a _____________ smell.

A. Distinctive C. Mild fresh

B. Felty D. Strong
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14. It is a type of curing that
submerges the meat or fish in the
brine solution

A. Brining C. Freezing

B. Icing D. Salting
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15. It is the assessment of the overall
quality of food using several
characteristics. ______ can also be
defined as sorting according to quality.

A. Assessment C. Selecting

B. Grading D. Sorting
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16. It is used to measure sugar
concentration when processing jams,
jellies, preserves, and marmalades. For
starters, you will most likely encounter this
when making solutions with water and
sugar.

A. Hydrometer C. Refractometer

B. Thermometer D. Salinometer
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17. It is used to hack and cut
through bones. It is a very heavy
and broad knife.

A. Cleaver C. Boning Knife

B. Bread Knife D. French Knife

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18. A mechanical device used to
open tin cans.

A. Cleaver C. Paring Knife

B. Chef`s Knife D. Can opener

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19. It is a long-handled spoon with
a cup-shaped bowl made of wood,
used for lifting liquid out of a pot.

A. Ladle C. Cook`s Fork

B. Basting
D. Dessert Fork
Spoon
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20. A heavy, two-pronged fork with
a long handle, used for lifting and
turning meat or another foodstuff

A. Ladle C. Cook`s Fork

B. Basting
D. Dessert Fork
Spoon
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21. It is a complex decision for
students since it determines the
kind of profession that they need to
pursue in life.

A. Career choice C. Carrer path

B. Career
D. Career plan
Opportunities
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22. Audrey is responsible for
everything she does in her
business. What characteristics does
she develop?
C. Set own
A. Patience
standard
D. Cope w/
B. Risk Taker
uncertainty
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23. Have an actual written training and
orientation plan so your employees know what
is required of them. Which tip do you follow to
make your business succeed?
A. Have a written plan.
B. Keep your ego in check and listen to others.

C. Keep track of everything and manage by the

numbers.
D. Delegate employees and avoid
micromanaging them.
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24. Which of the following
statements describes a committed
entrepreneur?
A. Avoid being too passive and too aggressive.
B. Always observe business ethics in putting up
a business.
C. Always exercise an assertive style in your
work environment.
D. Always demonstrate a positive attitude to
achieve the desired goal.
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25. Which of the following does NOT
set its own standard?
A. Avoid being too passive and too
aggressive.
. B. Be responsible for everything you do in
your business.
C. Always demonstrate a positive attitude to
achieve the desired goal
D. Acquire specific skills for creating and
maintaining a conducive work environment.
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26. How to become a future-oriented
entrepreneur?
A. Be responsible for everything you do in your
business
B. React positively to criticisms and be open to
feedback.
C. Acquire specific skills for creating and
maintaining a conducive work environment.
D. Prioritize your business goal rather than a
personal goal to become a successful
entrepreneur.
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27. Which of the following statements
strengthen your self-confidence?
A. Avoid being too passive and too aggressive.

B. Always observe business ethics in putting up

a business.
C. Always exercise an assertive style in your
work environment.
D. Always demonstrate a positive attitude to
achieve the desired goal.
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28. To ensure your business is a
success, you should create a
community using social media. What
tip you should follow?
A. Use the Internet
B. Don’t marry your plan
C. Reinvent your business
D. Keep your ego in check and listen to
others
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29. The following characteristics are
strengthened or developed when
you react positively to criticisms and
are open to feedback EXCEPT one.
C. Respond to
A. Committed
feedback
B. Willing to D. Cope with
listen uncertainty
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30. It is a detailed plan outlining the
actions needed to reach one or
more goals.

A. Action plan C. Strategic plan

B. Operational
D. Tactical plan
plan
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31. It is a tube or pipe, wide at the
top and narrow at the bottom, used
for guiding liquid or powder into a
small opening.

A. Funnel C. Squeezer

B. Strainer D. Syringe
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32. A hand-pressed tool used for
squeezing juice from fruit

A. Funnel C. Squeezer

B. Strainer D. Syringe
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33. A spring-type tool used to
grip and lift foodstuff.
A. Basting
C. Dessert fork
spoon

B. Cook`s fork D. Food tong

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34. It is the most used knife in
the kitchen for chopping, slicing,
dicing, etc.

A. Paring knife C. Boning knife

B. Bread knife D. Chef`s knife

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35. It is a small and pointed knife
around 2 to 4 inches long. This is
used for trimming and paring
vegetables and fruits.

A. Boning knife C. French knife

B. Paring knife D. Utility knife

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36. It is the classification of raw
materials into categories based on
individual physical properties such
as color, density, shape, size, and
weight.
A. Assessment C. Selecting

B. Grading D. Sorting
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37. It is a traditional method of
salting eggs among Asian
countries. Clay from the termite
mound is added to salt and water.

A. Brining C. Salting

D. Paste
B. Curing
Coating Method
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38. It is the movement of water or
other solvents from a region of low
solute concentration to a region of
high solute concentration.

A. Curing C. Pasting

B. Osmosis D. Salting
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39. It involves introducing salt into
the flesh of fish or meat to extend
its shelf-life.

A. Rooting C. Selecting

B. Salting D. Seizing
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40. _____________ gills with
clearly marked rays are an
indication of good quality of fish.
C. Uniformly
A. Bluish Red
Red
D. Reddish
B. Dull Red
Yellow
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41. It is a method of curing that
injects the mixture into the meat.

C. Pumping
A. Cover Pickle
Pickle
D. Combination
B. Dry Curing
Curing
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42. These are responsible for cured
meat color, flavor, flavor protection,
and bacterial inhibition.

A. Nitrate C. Phospate

B. Nitrite D. Extenders
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43. It is optional high-protein
sources added to cured meat to
reduce cost.

A. Flour C. Additives

D. Curing
B. Extenders
Agents
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44. Substances added to enhance
the flavor of the meat.

A. Salt C. Seasoning

D. Herb &
B. Sugar
Spices
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45. A cure mixture that has no water
or liquid ingredient.

A. Pumping
C. Dry Curing
Pickle
D. Combination
B. Cover Pickle
Curing
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46. How would you know if a finfish
is properly smoked?
A. Flesh is pink C. Flesh opaque
in color and flakes easily

B. Flesh is D. Flesh is
darker than translucent and
usual springy
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47. What should be considered in
smoking food?
A. Cool cooked products to 10 ºF and below

B. Minimize the handling of cooked products.

C. Cooked fish is cooled within 5 hours

after cooking.
D. Fermented sausages can be smoked
even if curing is not.
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48. What is the temperature to be
watched out for in a danger zone?

A. 0 - 20 ºF C. 40 - 140 ºF

B. 25 - 35 ºF D. 200 - 350 ºF
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49. What should be the internal
temperature for smoke cooking the
ground pork?

A. 140 ºF C. 160 ºF

B. 150 ºF D. 200 ºF
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50. What should be the internal
temperature in roasting chicken
breast?

A. 150 ºF C. 170 ºF

B. 160 ºF D. 180 ºF
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