FOODS A.

Fryer chicken
Bread and Pastry, Cookery, Food Service B. Roaster chicken
C. Stewing hen chicken
1. What is considered as the “most important D. Fryer turkey
equipment” in the kitchen or bakery?
A. Mixer 10. One of the oldest birds known to humans.
B. Oven A. Guinea
C. Weighing Scale B. Pigeon
D. Bowl C. Pheasant
D. Turkey
2. What is the standard fill of wine in a wine glass?
A. One-half 11. What type of meat is considered a luxury meat
B. One-third among beef connoisseurs?
C. One-fourth A. Lamb
D. One-fifth B. Veal
C. Carabeef
3. Which of the following does not belong to the D. Pork
group?
A. Braising 12. Broccoli are considered functional foods
B. Steaming because they are rich in such bioactive components
C. Simmering as lycopene, ellagic acid, lutein, and sulforaphane,
D. Poaching respectively. According to vegetable classification,
where do broccoli belong?
4. Which of the following can be used as a flavoring A. Leafy greens
and aromatic for stock? B. Bulbs
C. Brassicas
I. Mirepoix D. Shoots
II. Bouquet Garni
III. Egg 13. Ate Mary Ann went to the supermarket to
IV. Sachet d’Epices purchase food (basic consumption). She bought
A. I, II, III C. I, II, IV cooking oil, ice cream, milk, fish, canned goods, and
B. II, III, IV D. I, II, III, IV etc. According to the kinds of food purchases, where
does ice cream belong?
5. Which is considered as the edible flower in the A. Perishable food
Philippines? B. Staple food
A. Basil C. Sweet food
B. Citrus flowers D. Contract items
C. Horseradish
D. Chrysanthemums 14. Complete the statement.
Steaming: convection :: grilling : ____
6. What is referred as the mixture of salt and water? A. Radiation
A. Brine B. Conduction
B. Tripe C. Deflection
C. Veurri Manie D. Conflection
D. Trifle
15. Place plate is used as an underliner for dinner
7. This egg dish should have no brown edges on the plate in formal sitdown dinner. What is the average
white and should have well-rounded yolk. diameter of a place plate?
A. Eyes open A. 6 inches
B. Hard fried B. 9 inches
C. Basted eggs C. 10 inches
D. Omelette D. 12 inches

8. If the recipe calls for “stir with a spoon”, what 16. What is the average length of table cloth?
cooking method should you apply? A. 59 inches
A. Whisking- beating or whipping ingredients B. 65 inches
together C. 70 inches
B. Beating- “use with a fork in an upward D. 72 inches
direction”
C. Simmering- “gentle cooking” 17. What are the uses of egg in food preparation?
D. Stirring
9. Among the classes of poultry, what is the most I. Food wrapper
common commercial chicken? II. Garnishing
III. Thickening and binders 26. These are referred as small open-faced
IV. Leavening agents sandwiches.
A. II and IV A. Canapés
B. III and IV B. Relishes
C. II, III, IV C. Grilled appetizers
D. I, II, III, IV D. Cocktails

18. What is referred as the first course of the meal? 27. Triangle sandwiches with two or more slices of
A. Entrée bread and with several ingredients in the fillings are
B. Entrement known as __.
C. Appetizer A. Simple cold sandwiches
D. Soup B. Multi-decker sandwiches
C. Deep fried sandwiches
19. Chowders are traditionally chunky heavy thick D. Open-and-close faced sandwiches
soups.
A. True
B. False
C. Partly true
D. Partly false

20. Miswa must be washed before cooking to

remove dust and dirt.
A. True
B. False
C. Partly true
D. Partly false

21. Tough meat cuts should be cooked using moist

heat at low temperature over long period.
A. True
B. False
C. Partly true
D. Partly false

22. Vegetable taste better when they are soft and

well-cooked.
A. True
B. False
C. Partly true
D. Partly false

23. Never wash the eggs in water to prevent the

breakage of the shell membrane.
A. True
B. False
C. Partly true
D. Partly false

24. What style of meal service is used when the food

is placed on the table and guests help themselves?
A. Blue plate service
B. Russian service
C. Family service
D. Buffet Service

25. What serves as the base in vegetable hors’

d’oeuvres?
A. Fruit cups
B. Sandwich loaf
C. Pullman
D. Vegetable