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
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