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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
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
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
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
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
18) Why should eggs be beaten with the use of copper bowl? Copper bowl
________.
a. is special metal that makes egg fresher
b. makes egg fluffy and moist
c. keeps eggs fresh and firm
d. has special property which stabilizes the eggs
19) What do you call that pourable mixture of flour, liquid and other
ingredients?
a. Dough
b. Batter
c. Cream
d. Syrup
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
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
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
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
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
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
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
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
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
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. avoids coconut milk
c. use of margarine
d. trim all visible fats from meat
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
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.
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
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
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
1. B 49. B 97. A
2. C 50. C 98. B
3. B 51. A
4. D 52. D
5. D 53. C
6. A 54. D
7. D 55. B
8. A 56. A
9. A 57. B
10. B 58. C
11. C 59. C
12. B 60. D
13. C 61. A
14. B 62. B
15. B 63. C
16. A 64. C
17. B 65. D
18. D 66. B
19. B 67. C
20. C 68. A
21. B 69. C
22. D 70. A
23. A 71. D
24. A 72. C
25. C 73. D
26. B 74. A
27. D 75. C
28. A 76. B
29. C 77. D
30. B 78. B
31. D 79. C
32. B 80. C
33. D 81. A
34. B 82. A
35. D 83. B
36. A 84. D
37. C 85. B
38. B 86. C
39. A 87. C
40. C 88. B
41. D 89. D
42. D 90. A
43. C 91. D
44. B 92. B
45. C 93. C
46. B 94. C
47. A 95. B
48. C 96. D