Latest TLE Reviewer 4 - LET EXAM - Questions & Answers

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Latest TLE Reviewer 4


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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