Latest TLE Reviewer 3 - LET EXAM - Questions & Answers

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Latest TLE Reviewer 3


1. Which of the following fruit and vegetables have higher water percentage composition?

A. Apple
B. strawberry
C. carrots
D. tomatoes

ANS: D

2. Which is NOT a function of fat?

A. Enhance flavor and palatability of food
B. carrier of fat-soluble
C. protect the heart and kidneys
D. repair body tissues

ANS: D

3. The following vegetables are good sources of carotene, EXCEPT __________ .

A. mangoes
B. carrots
C. legumes
D. tomatoes

ANS: C

4. Which is NOT a group of food guide pyramid?

A. Water, milk, yogurt
B. food additives
C. Chicken, pork, egg
D. Rice, corn and pasta

ANS: B

5. Which statement regarding vitamins is most accurate?

A. inorganic substances needed in the body
B. cannot be destroyed by heat, light, or oxygen
C. regulate physiological processes
D. control composition of body fluids


ANS: C

6. Estimate the kilocalorie value of 25 g biscuit with 16g total carbohydrates.

A. 54kcal
B. 64 kcal
C. 74 kcal
D. 84 kcal

ANS: B

7. Which antioxidant vitamin helps to absorb iron?

A. VITAMIN C
B. VITAMIN A
C. VITAMIN D
D. VITAMIN E

ANS: A

8. Which is not a function of water?

A. regulates body processes
B. carrier of waste products
C. provides enery
D. regulates body temperature

ANS:C

9. What do you call the sugar in milk or milk carbohydrate?

A. fructose
B. lactose
C. glucose
D. sucrose

ANS: B

10. The loss of riboflavin milk can be prevented of milk is _______________ .

A.  heated to a boiling point
B. pasteurized before packing
C. kept cold and protected from light
D. fermented and sealed

ANS: C

11. Ana wants to celebrate her birthday in a restaurant. She ordered food from appetizer to dessert at PhP. 300.00 per cover good for 60 pax and she paid a total amount of Php. 18,000.00. What type of menu did she avail of?

A. table d’ hote
B. cycle menu
C. Ala carte
D. Static menu

ANS: A

12. A TLE teacher plans to prepare chicken galantine for her food and nutrition class. What cooking method is applied for his selection dish?

A. broiling
B. roasting
C. Frying
D. steaming

ANS:  D

13. 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. béchamel sauce
D. tomatoe sauce

ANS: C

14. Vegetables have different 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 service time
B. cut vegetables into uniform pieces
C. separate tough part form tender part.
D. cook different kinds vegetables together

ANS: B

15. Eggs serve many important functions in cookery. What is the function of eggs when it used to blind food together?

A. As leaving agent
B. As a thickening agent
C. As a clarifying agent
D. As an emulsilfying agent

ANS: B

16. 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

ANS: A

17. Mother wants to prepare Callos and Goto for father’s birthday party. Which variety you suggest for these recipes?

A. tongue
B. tripe
C. heart
D. liver

ANS: B

18. 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 reffered to as ________ .

A. slaughtering
B. defeathering
C. evisceration
D. scalding

ANS: B

19. The students are preparing food for their culminating activity. They are expected  to invite 100 guest. What type of service is more convenient for 100 guest with limited space and food servers?

A. Counter Service
B. Russian Service
C. Buffet service
D. French services

ANS: C

20 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

ANS: D

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