Latest TLE Reviewer 2

1. What is the function of eggs in mayonnaise preparation?

A. emulsifying agent

B. thickening agent

C. browning agent

D. leavening agent

ANS: A

2. Why do we buy food from approved source?

A. cheaper prize

B. Guarantee safe and wholesome food

C. Good customer service

D. Accessibility and comfort

ANS: B

3. Which of the following reasons for cooking meat is FALSE?

A. improve flavor appearance

B. tenderize meat

C. Unavailability of nutrients

D. Destroy harmful microorganisms

ANS: C

4. Which of the following is NOT a moist-heat method of cooking?

A. scalding

B. stewing

C. baking

D. steaming

ANS: C

5. One sachet of powder juice contains  60g orange flavor. How many liters of water should be added if the proportion is 1g powder. 20ml. water?

A. 3.6 L

B. 2.3 L

C. 2.0 L

D. 1.2 L

ANS: D

6. How many ounces is 1 cup soda?

A. 6 ounces

B. 8 ounces

C. 12 ounces

D. 16 ounces

ANS: B

7. Which of the statement about the general direction for Low-Cholesterol diets is FALSE?

A. Use corn oil

B. Avoid coconut

C. Use margarine

D. trim all visible fats from meat

ANS: C

8. What is the menu pattern for breakfast?

A. Fruits, protein dish, cereal beverage

B. appetizer, protein dish, pasta dessert

C. cereal, vegetables dish, beverage

D. soup, vegetables dish, dessert

ANS: A

9. Which is considered as the most important meal of the day?

A. supper

B. lunch

C. breakfast

D. brunch

ANS: C

10. The main course of dinner consisting usually of meat, game, fish or pulses with or without accompaniments is called _________ .

A. entrée

B. espagnole

C. emincer

D. entrements

ANS: A

11. The main 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

ANS: C

12. Which food is a good source of fiber?

A. Milky, yogurt , cheese

B. Meat, poultry, eggs

C. bread, rice, pasta

D. Banana. Apples, orange

ANS: C

13. Which of the following is NOT a principle in planning meals?

A. Plan meals ahead of time

B. Plan meals that have

C. Plans meals that are rich in essential nutrients

D. Plan meals that are expensive and entail

ANS: D

14. Which of the following has the biggest expenses in the food budget?

A. meat

B. fruits

C. cereals

D. dairy

ANS: C

15. Which is a low cost but nutritious dish?

A. grilled fish

B. beef with broccoli

C. ginataang mongo with dilis

D. chicken lollipop with tartar sauce

ANS: C

16. 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. standardize recipe

ANS: B

17. 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

ANS: D

18. Which of the following is the correct menu sequence?

A. Main dish, appetizer, cereals, beverage, dessert

B. Appetizer, main dish, cereals, beverage, dessert

C. Cereals, Main dish, appetizer, beverage, dessert

D. Dessert, main dish, cereals, appetizer, beverage

ANS: B

19. Which of the statement about service rule is FALSE?

A. Serve women before men

B. serve food from the left side of the guest with service person’s left hand

C. scrape and stack dirty plates on guest table

D. bring all food to the guest at the same time

ANS: C

20. Which of the following is an example of a low cost dish?

A. Pork adobo

B. chickenkare-kare

C. baked mussels

D. seafood sinigang

ANS: C

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