1. Shenyl is cooking eggs for breakfast. She breaks the eggs for breakfast.
She breaks the eggs one at a time into a dish and slides them into a hot water for about 3 o 5 minutes or until the while are
coagulated and yolks are still soft. What procedure in cooking eggs does she
apply?
A. Boiling
B. Poaching
C. Simmering
D. Blanching
ANS: B
2. Every chef knows that “mise en place”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
ANS: D
3. 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
ANS: A
4. 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
ANS: A
5. A student is preparing chicken macaroni salad as an
appetizer dish. What will the student do for the chicken.
A. chop
B. mince
C. flake
D. grate
ANS: C
6. Food is more appetizing to the eye if small portions
of colorful food such as celery, parsley and tomatoes are added to dish to
improve its appearance. Which of the term applied to the statement?
A. Glace
B. Garnish
C. Frosting
D. Decoration
ANS: B
7. What vegetable cut is appropaite for potato preparing
menudo?
A. slice
B. mince
C. Julienne
D. Cubes
ANS: D
8. Which is thickening agent made by the combination of 1
part melted butter and 1 part flour, cook together?
A. Roux
B. Roe
C. Raw
D. Row
ANS: A
9. The food is prepared by skwering the meat, seasond and
brush with oil placed on greased grid and cooked over live coal. Which is
reffered to?
A. broil
B. bake
C. barbeque
D. Pan fry
ANS: C
10. Which term applies when eggs and cream are beaten
rapidly until thick and stiff with a whisk to incorporate air and increase
volumne?
A. creaming
B. whipping
C. blending
D. stiring
ANS: B
11. To soak the meat or fish in a mixture of oil, vinegar
and wire to add flavor and make it tenderrer is to _____________ it.
A. marinade
B. season
C. dip
D. marinate
ANS: D
12. Working the dough by sketching and folding in a
folding surface to obtain the required consistency is _______________ .
A. beating
B. kneading
C. punching
D. folding
ANS: B
13. Which of the following term may apply in cutting
vegetables into thin match sticks size, which are used to garnish dishes?
A. Mirepoix
B. Macedoine
C. Brunoise
D. Julienne
ANS: D
14. A 50g serving size of chiffon cake contains 3g fat,
22g carbohydrate 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
ANS: B
15. Fat-soluble vitamins can easily be dissolve in fat.
The following are examples of fat soluble vitamins, EXCEPT ____________.
A. vitamin D
B . vitamin K
C. vitamin E
D. vitamin C
ANS: B
16. 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 foods
B. Eat moderately foods
C. Eat all foods
D. Eat Most foods
ANS: A
17. The following are physiological functions of food,
EXCEPT ______________.
A. give energy
B. build and repair cells
C. provide satisfaction
D. regulate body process
ANS: C
18. CHON is a chemical formula for _____________________
.
A. carbohydrate
B. protein
C. fat
D. mineral
ANS: B
19. What vitamin deficiency is present when a person
suffers from poor night vision or blindness?
A. retinol
B. thiamine
C. niacin
D. Folic acid
ANS: A
20. What disease would result to a person who has an iron
deficiency?
A. cough and cold
B. Nose bleed
C. anemia
D. Xeropthalmia
ANS: C
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