LICENSURE EXAMINATION FOR TEACHERS (LET)

REFRESHER COURSE

MAJORSHIP: HOME ECONOMICS

Focus: FOOD AND MAN 1 (FOOD PRODUCTION AND PREPARATION WITH NUTRITION)

Competency:

1. Define common terms in food selection preparation and cookery.

2. Understand the different principles in food preparation.
3. Explain the different method of nutrient conservation.
4. Uphold desirable attitudes and values in food selection and preparation.
5. Prepare a low costs but nutritional meal.
6. Develop awareness on the proper ways of handing food marketing, storing,
preparing, cooking and serving.
7. Identify the causes of spoilage of foods.
8. Differentiate five ways of preserving food.
9. Understand the essential of food preservation.
10. Demonstrate knowledge and skill in baking.

PART I: CONTENT UPDATE

A. DEFINE THE COMMON TERMS OD SELECTION, PREPARATION AND COOKERY.
FOOD PREPARATION TERMS
 Baste –to moisten meat or other foods while cooking to add flavor and to prevent drying of
surface. Liquid is usually melted fat, meat drippings, fruit juice or sauce.
 Blend –to mix thoroughly two or more ingredients.
 Bread – to coat w/ bread crumbs alone or to coat w/ bread crumbs then w/ dilutea slightly
beaten egg or milk and again w/ crumbs.
 Dice – To cut into cubes, usually less than ½ inch.
 Dot- To scatter small bits such as butter over the surface of foods.
 Dredge- To sprinkle or coat w/ flour or other fine substances.
 Flake- To break or pull apart a food like chicken or fish that divides naturally.
 Fold- To combine by using two motions, cutting vertically through the mixture and turning by
sliding across the bottom of the mixing bowl by each term.
 Grate- To rub food against the grater to divide into small particles.
 Knead- To manipulate with a pressing motion accompanied by folding and stretching.
 Marinate- To let food stand in marinate usually an acid oil mixture.
 Mince- To cut or chop in very small pieces.
 Pare- To cut off the outside covering
 Peel- To strip off the outside covering.
 Score- to make like cuts on a surface, to cut ⅛ inches to ½ inches intervals in the fatty edge of
steaks or chops to prevent edges from curling during cooking.
 Skim- To remove floating layer by passing a utensil under it as skimming milk by taking the
cream.
 Whip-To beat rapidly produce expansion this is a applied to cream, eggs and gelatin dishes.

FOOD COOKING TERMS

 Baking- To cook in an oven type appliance. Cover or an covered containers may be used.
 Barbeque- To roast slowly in a grid –iron, over coals or under a free flame or even electric
unit, usually basting with a highly seasoned sauce.
 Blanche- To preheat in boiling water or steam.
 Braise- To cook slowly in a covered container in a small amount of liquid.
 Caramelize- To heat sugar or food containing sugar until a brown color or characteristics
flavor develop.
 Fry- To cook in fat, applied specially (1) to cook in a small amount of fat also called sauce or
pan-fry,(2) to cook in a deep layer of fat also called beep-fat fry.
 Sauté- to brown or cook in a small amount of fat.
 Sear- To brown the surface of meat by a small quantity of liquid.
 Stir-fry- Same as sauté.
 Toss- To tumble ingredients lightly with a lifting motion. Used two forks of a spoon or fork.

B. UNDERSTAND THE PRINCIPLES IN FOOD PREPARATION

To avoid error and save time and other resources follow the principles in getting ready to
prepare food.

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  OBSERVE RULES FOR SAFETY AND SANITATION
► Handle all utensils properly.
► Avoid touching the food whenever possible.
► be clean and well-organized in your work.
► See to it that workers are free of communicable diseases, colds, sores or an
infected wound.

 Keep away food from cleaning agents, pesticides, and similar poisonous materials.

 Store food under condition that protects it from contamination that retard the growth of
bacteria. Holding temperature for hot food should be above 140 F and cold at
temperature below 45 F leftover foods should be used as soon as possible. Foods that
spoil readily should not be held over 24 hours without freezing.

 Observe strictly safety precautions because of accidents caused by power tools, sharp
instruments, and high temperatures.

Factors like slick spots on floors, blind corners or collision with other family member.
- Injuries caused by cuts, burns and falls.
- Accident caused by faulty electrical connection with cut. worn or broken cord should be repaired
immediately.
- Injury caused by lifting heavy equipment and large volume of materials.

KNOW AND FOLLOW SPECIFIC REQUIREMENT OR ASSIGNMENTS

Be sure to answer the following questions

● What items are to be prepared?

● How much of each item is needed for a specified number of portions of a slated size?
● Which recipe or method of preparation is to be used?
● At what time is the food to be served?
● Are there any special requirements of form or condition of service?

► CHECK OR RE-CHECK CALCULATIONS TO ENSURE THEIR CORRECTNESS

Recipes need to be adjusted for the number of portions required A recipes is standardized by
carefully adjusting ingredients and their proportions to produce products of acceptable quality
and in amounts sufficient for the desired number of portion of specified size. The following
component help in standardizing a recipe.
● Name of recipe, the number and size of portion.
● The ingredients, w/ amounts in weight and/or volume and description, such as melted, fat,
cooked, or uncooked rice.
● The order and method of combining ingredients.
●The equipment used in processing.

 COLLECT SUPPLIES THAT WILL BE REQUIRED IMMEDIATELY SO THAT TIME AND EFFORT CAN
BE SAVE.
 ASSEMBLE NEEDED EQUIPMENT THAT ARE FUNCTIONAL AND IN GOOD CONDITION.
 MAP OUT THE PROGRESS OF WORK
Consider the following so that the activities can go forward in the quickest, easiest
manner.
 Position frequently used materials within reach.
 Materials and equipment could be arranged in the best order of procedure.
 Use both hands for a smooth and rhythmic flow of work.
 Place items where other things will not have to moved to get the one required.
 Systematize storage to avoid searching for needed things which can be exhausting.
 Store items in or near the work center where they will be used most frequently.
 Make the work center compact in arrangement to eliminate unnecessary movements.

 ALLOT TIME FOR THE WORK TO BE DONE

Timing is an important factor in preparation and service of high quality foods.
 Know the amount of time required to do each jobs and allot the right amount for each.
 Organize activities with enough time for each item so that all will be completed at the time
desired.

C.EXPLAIN THE DIFFERENT METHODS OF NUTRIENT CONSERVATION

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Maintaining and Safeguarding Food Nutrient
 Avoid thawing and refreezing frozen foods. Frozen foods when allowed to warm at room
temperature and then refrozen can cause much nutrient loss.
 Minimize bruises in fruits due to improper handling. Bruises increase the surface exposed to air
and heat which destroy Vitamin C. Select fruits completely free of bruises to obtain optimum
nutrient quality including aesthetic appeal.
 As much as possible, buy vegetables and fruits only when needed. Prolong refrigeration can
cause wilting which lessen the nutrient content.
 Prepare fruits and vegetables such as side dishes, juices and salads only at the time needed.
Don’t prepare several hours in advance. As they are exposed to air and light they loose nutrient
content as well as aesthetic appeal.
 Nutrients are found in the skin or just beneath the skin. Wash before paring and cutting. Serve
immediately after slicing.
 To prevent the darkening of certain fruits such as apples, bananas and mangoes, soak in
calamansi, lemon or pineapple juice. Otherwise, skin or cut them immediately before serving.
 Cut the vegetables as close to cooking period. Cover the cooking pan.
 Keeps the water boiling before adding the vegetables?
 Cook at the shortest time possible. Steaming, waterless cooking and pressure cooking are
recommended methods because nutrient losses are reduced.
 The shorter the time between cooking and serving, the more nutrients retained.
 Avoid buying assorted cut fruits and vegetables. Exposed surfaces causes the loss of Vitamin C
and other soluble vitamins other than the unsanitary handling and contamination from insect,
bacteria, and use of unsanitary tools.

D.UPHOLD DESIRABLE ATTITUDE AND VALUES IN FOOD SELECTION AND PREPARATION

FOOD SELECTION
1. Exercise firmness and control in making decision in choosing what to buy based on nutritional
quality, health and safety of family and the family likes and values.
2. Establish the habit of buying foods of the best quality at the most reasonable price.
3. Appreciate the use of proper substitute when original ingredients are not available or too
expensive to buy.
4. Make it a habit of reading labels to get information about the product.
5. Practice allowing more than enough time in choosing what to buy so you can compare common
foods items and be able to select the best brand.
6. Control oneself in indulging in impulse buying and forgetting priorities when marketing. Stick to
the market list no matter what.

FOOD PREPARATION

1. Develop the habit of preparing all needed tools, equipment and ingredients before starting to
cook.
2. Practice all nutrient conservation measures to safe keep nutrient in food.
3. Appreciate a well-prepared nutritionally adequate and aesthetically prepared meal.
4. Adapt absolute hygiene in the preparation of food.
5. Exhibit a positive attitude towards work. Food preparation is a tiring but rewarding task.
6. Exercise patience and creativity in preparing food that is acceptable and appreciated by the
family.
7. Adopt scientific attitudes in preparing and cooking food using the right quality of ingredients,
correct measurement, correct temperature and correct procedure.

E. PREPARE A LOW COST BUT NUTRITIOUS MEAL

Low Cost Adequate Meals

1. What to consider:
 Consider foods that are inexpensive but contain relatively great amounts of nutrients.
 Make an update of current prices in the market and foods in season and know where to
buy to get the good buys.
 Choose and combine nutritionally economical foods to arrive at low cost adequate meals.
 Based on the 1996 price monitor foods which could be considered nutritionally
economical include the following
For Group l or the Body Building foods- tagunton, shrimp, green mongo, dilis,
alamang and tulingan.
For Group lll or the Body Regulating Foods- papaya, tomatoes, malunggay, dahon
sili and alugbati.

2. How to Plan

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  Make a listing of nutritionally economical foods.
 Come up with the nutritional requirements of each and every member of the family.
 Nutritionally economical foods must be combined in the best way possible, with
considerations for the proper bulk, the usual pattern, food preferences, as well as resources
available for the preparation of such meals.
 In the studies conducted in FNRI on menu planning, there is difficulty of meeting the
requirements for thiamin, riboflavin and iron. For this reason, the FNRI recommends the
inclusion of enriched margarine to increase levels of thiamin. Allow approximately 5 to 8
grams of 1-2 teaspoons. To easily meet riboflavin and iron requirement, the provision of
small amount (8-10 grams or ¾ to 1 tablespoon per person) of liver in the menus was also
advised.

Minimizing Cost of Meals

 Keep food cost within the budget.
 Minimize food cost in meal planning.
 Include foods in season.
 Include easily available foods.
 Consider appropriate substitute.
 Used dried fish or beans to extend meat supply, extend rice with corn and root crop.
 Utilize leftover foods if there are any.
 Use inexpensive dishes and one dish meals where feasible.
 Serve more fruit/fruits juices or root crops rather than processed junk snacks.
 Plan the menu in advance and take time out to give it a thought.
 Plan on foods liked by the family.
 Plan baby’s foods from family pot.
 Plan within available resources.
 Be innovative and resourceful. Have your tools on hand ( be recipes, guides, etc.,)

Minimizing costs of meals include purchasing and service in shopping, it is advised that
menu planners should

1. Prepare shopping list

2. Shop alone
3. Know the guide to purchasing (right quality and specifications)
4. Know current cost of item
5. Read labels and check weights of food and changes (money)
6. Don’t over buy
7. Exercise appropriate scheduling; list the food spoils in the basket

F.PROPER WAYS OF HANDLING FOOD IN PREPARATION AND COOKING

1. Cut fruits and vegetables immediately before cooking. This saves on nutrients.
2. Peel fruits and vegetables thinly. Some nutrients are found between the skin and flesh.
3. Use small amount of water when cooking vegetables. Use the water for soups and
sauces.
4. Do not overcook the vegetables nor reheat them. They tend to be soggy, unappetizing
and lose some of their nutrients.
5. Keep pot covered while cooking vegetables to prevent evaporation and oxidation of the
nutrients.
6. Avoid using baking soda in cooking vegetables. While it preserves the green color, it also
destroys the vitamins.
7. When cooking frozen vegetables place directly in boiling water. Do not thaw anymore.
8. Wash rice once or twice. Use the rice washing for soups to utilize nutrients in the
washing.
9. Fry meats, fish, and poultry at low temperature to make the protein content digestible.
10. In frying keep fat below smoking point because overheating makes it bitter and irritating.
11. When cooking hard cooked eggs, cool immediately to prevent the discoloration of the
yolk. The discoloration is due to the iron that accumulates in the periphery upon cooking;
when cooked rapidly these will diffuse back in the yolk.
12. When making dough be sure to dissolve the yeast in lukewarm water to activate the
yeast. Knead the dough until smooth and sanity. When proper kneading is done, the
product has nice, soft, smooth texture which melts in the mouth”. The yield is also
higher.
13. In preparing green salads, wash greens in running water. Place in covered plastic
containers then cool in the refrigerator overnight. This will make the green crisper. Salad
green may be prepared a day before and kept without the dressing.
14. Dovetail whenever feasible. For instance, prepare “guisado” mix in the quantity needed
for the week. Store in the individual containers.

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 15. Synchronize work whenever feasible. For instance, use “layer” cooking. It is possible to
cook several dishes at one time using only one source of fuel.

How to Store Specific Foods

1. Storing Meals
 Clean or rinse briefly fresh meat
 Cut into desired portions
 Place in separable plastic bags and keep in the freezer
 Thaw the night before by placing in the lower compartment of the refrigerator

2. Storing Fish and Sea Foods

 Clean fish by removing scales, gills and internals
 Cut into desired pieces
 Put separately in bags and store in the coldest part of the refrigerator
 Smoked fish can be kept in the refrigerator wrapped in plastic
 Crabs are cooked first before storing
 Shrimps can be kept in the freezer or cooked and placed in the refrigerator
 Shells should be cooked first before storing in the refrigerator
3. Storing Poultry
 Fresh poultry are cleaned cut into desired pieces and place in separate plastic
bags before placing in the freezer.
 Baked poultry can be kept whole in the freezer. It should be tightly sealed in an
aluminum foil.
4. Storing Eggs and Other Daily Products
 Eggs are wiped cleaned before storing
 Store in a upright position in the egg compartment
 Red eggs may be stored but wrapped before storage
 In storing left over yolk it is placed in container with the surface covered with
water to prevent drying.
 Eggs whites are stored in a glass or plastic covered containers
5. Storing Fruits and Vegetables
 Fruits and vegetables should be washed and cleaned before storing. Bad pieces or
portion should be cut and taken out.
 Placed in the vegetable crisper or they can be packed in plastic bags punched with
holes
 Vegetables may be kept frozen such as corn, carrots, green peas.
 Root crops are stored in the room temperature in covered plastic or wicker
basket.
6. Storing Baked Goods
 Bread and rolls may be kept at room temperature in covered plastic containers for
a limited time
 Cakes and pies may be frozen whole, wrapped in plastic bags or aluminum foil
 Cookies are kept in cans for an indefinite period of time
7. Storing Staples
 Rice is preferably stored in their sack in the pantry. The sacks are placed in the
slotted platforms
 Sugar is stored in tightly covered containers
 Flour are stored in tightly covered container in the pantry

G. IDENTIFY THE CAUSES OF SPOILAGE OF FOODS

CAUSES OF FOOD SPOILAGE

 Food deteriorates or spoils in quality because of biochemical action of enzymes in the

food or of those found in molds, yeast and bacteria.
 Bacteria, yeast and molds may cause putrefaction, fermentation or molding in food.
Most foods are subject to microbial spoilage. Microorganisms are usually found on the
thin membrane of food, they penetrate the inner tissues only when the outer covering
of food has been broken.
 Chemical reaction is another cause of spoilage. Temperature, moisture and oxygen
favor these chemical reactions. Decomposition of refined oil, non-enzymatic browning
or amino-aldehyde reaction, and oxidation of ascorbic acid are examples of purely
chemical reactions.
 Physical and mechanical causes also contribute to food detenoration. Bruising
moisture loss or gain, temperature extremes absorption of foreign odors of flavors
not associated with enzymatic reactions are just a few examples.

H. DIFFERENTIATE WAYS OF PRESERVING FOODS

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 To preserve food, harmful microorganism like bacteria yeasts and mold should be
killed and its growth should be stopped. There are different ways of preserving food. They are
by keeping food at a low temperature like freezing or refrigerating by drying, by adding some
changes substances called preservatives by sterilization by fermentation and by canning.

FREEZING
When food is placed in the refrigerator it does not spoil for some time. Many who have
refrigerator can buy food for a week supply. Cooked food is placed in the cold part of the
refrigerator. Raw meat, fish, some vegetables and some fruits are kept in the freezer part of the
refrigerator.

DRYING
Some foods are preserved by drying. Drying may be under the sun or dry wind of it
can be with the use of mechanical dryers. Some dried products include dried fish meat and
legumes like mongo, beans and other seeds. They can be kept for a long time.

PRESERVATIVES
Substances that are used for preserving food are called preservatives. Sugar, salt
spices, saltpeter, and vinegar are preservatives. Smoke dried products include dried fish meat
and tinapa are two examples of food cured by smoking. Candied fruits are preserved by sugar.
Tocino and tapa are treated with salitre or salt pepper.

STERILIZATION
Using heat to kill bacteria is a good way to preserve food. This is called sterilization.
Canned food and preserve food in glass jars have been sterilized.

CANNING
Canning is one of the most modern ways of preserving food. Many foods can be
canned. Sometimes, it is cheaper to buy canned foods than to can them at home. Preserving
food at home is expensive if the food to be preserved is to be bought. The materials and
equipment for preserving like wide-mouthed glass jars, rubbers, and pressure cookers are
costly. However, when there is a good harvest canning should be done so food will not be
wasted.

FERMENTATION
Wines and beers are produced by adding yeast which ferment the natural sugar.
Because fruits and juices spoils through the action of many organisms these are placed in a
container to shut out air. Yeast utilizes sugar even when without oxygen to produce alcohol
which acts as a preservative. When the container is opened, acetic acid bacteria will oxidize the
alcohol within the beverage producing vinegar.

I. UNDERSTAND THE ESSENTIALS OF FOOD PRESERVATION

Food preservation is the application of techniques to prevent or minimize undesirable
changes in food. Spoilage, no matter what form it takes, has to be minimized and possibly
prevented; otherwise large portions of fruits, vegetables, fish and other food materials would go
to waste.

PRINCIPLES OF FOOD PRESERVATION

All method of food preservation are based on the following principles (Frazer, 1967)

1. Microbial decomposition may be prevented or delayed by:

a. keeping out organism through sanitary handling,
b. removal of microorganism;
c. hindering the growth and activity of microorganism by the low temperature,
drying, anaerobic conditions, or chemicals, and
d. Killing microorganism.

2. Self- decomposition of food may be prevented or delayed by:

a. destruction or inactivation of food enzymes; and
b. prevention or delay of purely chemical reactions such us preventing oxidation by
means of an anti- oxidants

3. Damage by external factors like insects, animals or mechanical causes may be prevented
only with adequate packing of food

J.DEMONSTRATE KNOWLEDGE AND SKILL IN BAKING

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 PRINCIPLE OF BAKING

1. Maintain hygiene and sanitation at all times. This means keeping oneself, the food, tools and
utensils and the surrounding clean.

2. Know the kind of flour to use in every type of baked product.

3. Batters and dough differ in terms of the ratio of liquid to flour.

4. Mixing techniques such as creaming, folding, beating, kneading, stirring, whipping and sifting
affects flour mixture and the resulting baked products.

5. Degree of mixing may alter viscosity or fluidity and texture of the finished product.

6. Optimum mixing time varies with each recipe according to ingredients, their proportions,
temperature, and the types of mixing. Optimum mixing is defined as that which partially or
completely dissolves sugar, develops gluten framework, distributes fat throughout and yield the
best flavor, texture and volume.

7. Temperature of ingredients when combined influences interaction of various parts of mixture

and affect final structure of product.

8. Normal temperature in the interior of a baked product is approximately that of boiling water. But
some barometer pressure declines with attitude it drops about 2ºF with rise of 1000 ft.
elevation. Thus baking time or temperature is increased accordingly.

9. The rate at which boiling point of water is reached within the baked product depends on oven
temperature, the ingredients, size and shape of pan.
-soft, spongy crumb like biscuit, bread, cakes do not reach internal temperature above boiling point.
-crisp, brittle or rapidly baked product like cookies crackers require internal temperature higher
than boiling temperature/
10. If oven temperature is too high than crust forms too fast limiting the expansion of the
leavening gas or reducing its volume.
11. If oven temperature is too low the dough dust out and the temperature in the interior does not
rise quickly to set the gluten thus limiting its volume.
12. Sift flour before measuring when recipe calls for it.
13. Pack sugar firmly and level on.
14. Use pan size called for in the recipe for good size, shape and contour.
15. Baking pan with straight sides gives a more velvety texture.
16. Baking pans of aluminum or in distribute heat evenly and give a delicate golden brown crust to
cake.
17. Two types of cake formula are the batter, shortened cake and foam type unshortened cakes.
Batter is reasonably high in fat while foam type depends on egg protein for the bulk of its volume.

PART II: ANALYZING TEST ITEMS

Competency #1: Define common terms in food selection; preparation and cookery.

Item 1. Which of the processes below does not belong to the term sauté?
A. stir-fry C. fry
C. deep fry D. pan fry
The correct answer is B.
The term refers to frying using a large amount of oil. Option C refers to trying regardless of the
amount of fat used therefore can be used as to mean sauté or deep fry, hence is more acceptable
than option b. An option d is another term that is used interchangeably with stir-fry and sauté while
option d may still result to tough not necessarily dry product.
Competency #2: Explain the different methods of nutrient conservation the vitamins
and minerals in vegetables
Item 2. Which of the following principles least conserve the vitamin s and minerals in vegetables?
A. wash vegetables before paring
B. cut vegetables only when about to be cooked
C. use a kitchen knife when paring
D. use a peeler when paring

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The correct answer is C.
Using a kitchen knife when paring vegetable may result to more wastage as it is difficult to
control the thinnest of outer skin being removed. Option D which is using a peeler, is a standard too
which allows uniform thinness of skin being pared thus saving the nutrients found between the skin and
the flesh. Option A and B are nutrient conservation principles related to vegetable preparation. Volatile
vitamins in vegetables easily get lost by prolong exposure to air and by washing.
Competency #3: Uphold desirable attitude and values in food selection and preparation.
Item 3. Wise buying means buying the right kind, at the right time, the right place and at the right
price. What does “the right kind” means?
A. buy those which are fresh
B. buy those which are good quality
C. buy only qt reliable stores
D. buy those which fits the intended purpose

The correct answer is D.

Every ingredient in a recipe follows a specification intended for the purpose it is to be used. This
specification refers to the type, state of freshness, size, color, form, and texture f the product. Option A
is a limiting option because not all ingredients are required in their fresh state. Option B is more of a
general guide to buying but does not go into the specifics of the intended purpose. Option C on the
other hand, is not in anyway related to the question being asked in the item but is another component
to wise buying.
Competency #4: Prepare a low cost but nutritional meal
Item 4. Which of the viands below is rich in protein, vitamins, minerals and other macronutrients and
can be prepared at a very limited budget?
A. pinakbet with broiled bangus
B. sautéed mongo with shrimp paste
C. vegetable guisado with bouillon cubes
D. lumpiang sariwa with tofu

The correct answer is A

Pinakbet consists of a variety of vegetables rich in fiber, vitamins, and minerals (eggplant, sitao,
kalabasa, okra, ampalaya and its complemented with a protein source in broiled bangus. Option B is
rich in protein and calcium as well as carbohydrates and come minerals. Although it is low cost option A
is richer in the nutrients. Option C is like option A consist of a variety of vegetables but the bouillon
cubes use as following may render the lack of protein content in the viand. Option D like option A and C
also consists of variety of vegetables which can be source of fiber vitamins and minerals. Tofu is also a
protein source; however the protein quality of bangus is of higher biological value compared to tofu.
The cost of a small bangus almost equal that of other protein sources including tofu.
Competency #5: Develop awareness on proper ways of --- food in marketing, storing,
preparing, cooking and serving
Item 5. Vegetables contain both volatile and non-volatile acids which are liberated while cooking and
cause the development of the yellow green color. To prevent this when cooking vegetables.
A. blanch the vegetables
B. cover the pan throughout the cooking period
C. leave the pan uncovered throughout the cookery
D. leave the pan uncovered for the first ten minutes then cover during the latter part of cooking

Competency #6: Identify the causes of food spoilage

Item 6. The most advanced method of food preservation is to hermetically seal the container. This is
used to
A. facilitate penetration of other mixture
B. protect the product from vegetative organisms
C. preserve the moisture content
D. prevent the recontamination of the heated food

The correct answer is D

Option D refers to both packaging as well as keeping the hygienic consequence of canning. The
enclosure of the products in tin cans while subjecting to heat allows easy penetration. Option B is one
purpose of canning. When the product is sterilized and vacuum packed, vegetative organisms are killed
and growth is stopped. Option C is a consequence of canning. Vacuum enclosure of products in can
preserves the moisture content of the product
Competency #7: Differentiate five ways of preserving foods
Item 7. Water is one requirement for microorganisms to grow. To preserve food, remove water content
via dehydration. Dehydration is not the
A. formation of hydrophilic colloids (gels) which tie up the water
B. increase in solute concentration
C. crystallization of water as ice in freezing
D. Lowering of temperature to retard chemical reaction.

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The correct answer is C
Dehydration is not crystallization of water as in ice. Crystallization of water is merely a shift of
liquid to solid. Option A, B and D are means of dehydration. Option A is commonly applied in jams and
marmalade where water is tied up by the sugar in the fruit. Option B is applied to any mixture (as in
halayang Ube) where water content (solvent) evaporates leaving a mixture that is solid, almost dry in
which case the solute is much more than the solvent. Option D refers to one way of dehydrating via the
use of dehyodrofreezing
Competency #8: Understand the essentials of food preservation
Item 8. The process of removing fatty acids from crude oils and fats taken from animal and plant
tissues is
A. hydrogenation C. refining
B. wintering D. rendering
The correct answer is C
Option A refers to the addition of hydrogen to unsaturated fats to convert them into solid.
Option B refers to a process where some vegetables oils e.g. corn oil) are cooled to 7 C (44.6 F) and
then filtered to remove refrigerated because the fatty acids with the higher melting point have been
removed. Option D refers to the process of extracting fat from animal tissues. This is done by chopping
fatty tissues, then cooking this until oil separates from protein.
Competency #9: Demonstrate knowledge and skills in baking
Item 9. Baking in too high temperature will produce
A. quick formation of crust and thorough cooking of inner part
B. a product that is burnt and small in volume
C. quick formation of crust but no thorough cooking of inner part
D. a product that is quickly cooked both in the outer part

The correct answer is C

When the flour mixture (as in cake) is subjected to high temperature, the outer layer cooks
easily before the penetration of the heat in the interior of the cake. What results is quick formation of
crust (the result of cooked flour mixture) with no thorough cooking of inner part. Option B maybe a
possible consequence of high temperature. However before the product is bunt it is possible that
volume would have increased. Option A is partly contradictory to the correct option because of the
phrase thorough cooking of the inner part. Option D is possible only when the right temperature
(moderate temperature) is used.
10. A conscious effort in seeking the easiest, simplest, and quickest way of doing things is called
A. work efficiency C. work simplification
B. time and energy D. simplifying task
11. Conservation of time and energy in food preparation can be realized by
A. nice kitchen layout
B. use of home made recipes
C. convenient arrangement and storage of tools, equipment and supplies
D. clean and airy surroundings
12. Another term for time and activity plan as an effective tool in accomplishing all assigned tasks for
the day is
A. schedule C. efficient kitchen layout
B. use of labor saving devices D. simplifying task
13. These are the guidelines in the conservation of nutrients in preparing fruits and vegetables except
A. washes fruits and vegetables before peeling
B. cut fruits and vegetables immediately before cooking
C. pare fruits and vegetables after washing
D. allow frozen vegetables to thaw before cooking
14. The addition of sulfur dioxide prevents the darkening of dried products and destroys thiamine but
retains the
A. vitamin C C. vitamin D
B. vitamin E D. vitamin A
15. In mother’s class the question arose as to which is a more superior source of protein meat or fish.
What is your opinion?
A. Mea protein is superior
B. Meat protein is interior to fish
C. It can be substituted for one another and both are equally nutritious
D. They are unequal as fish protein is superior
16. These are good practices in conserving nutrients except
A. do not fry fish, meat, and poultry
B. use low heat to allow proper coagulation and softening of protein in meat
C. use any size of equipment when cooking
D. store milk away from light or use colored bottles to preserve riboflavin
17. Sanitation in food preparation is important for a number of reason except
A. minimize presence of bacteria C. conserve nutrients
B. avoid disease-carrying organisms D. avoid food infection and poisoning
18. These are practices in proper sanitation except

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 A. in tasting, one can use the same spoon to save on utensils
B. maintain a cleanliness in the working area at all times
C. washes hands before working
D. put on a clean kitchen outfit before starting to work
19. Aesthetically pleasing meals can be realize through various techniques except
A. use as many condiments and spices to enhance the flavor of the recipe
B. use proper techniques in preparation
C. use proper techniques in cooking
D. use cut-out fruits and vegetables for decorating
20. They are techniques in conserving nutrient as well as flavor except
A. avoid overproduction of recipe
B. coffee should be prepared just before serving
C. cook vegetables in short time to prevent loss of sugars which gives these foods
good flavors
D. cover pan while cooking vegetable
21. These are safety practices in the kitchen except
A. work barefoot in food preparation areas
B. leave the range surface unit turned off when unattended
C. clean up spills on the floor as soon as they occur
D. clean as you work and clean as you go
22. Using the right tools and utensils in meal preparation is beneficial because
A. conservation of nutrients is minimized
B. efficient preparation I assured
C. time and energy is maximized
D. quality of finished product is high
23. Cake flour is recommended for cakes instead of all purpose flour because the latter contains
component that give the product an elastic, rubbery, and tough quality called.
A. endosperm C. gluten
B. glladin D. gentamic acid
24. A leaving agent is a gas added or produced during the mixing/heating making the mixture rise thus
making the product more light or porous. The following are leavening agents EXCEPT
A. air C. carbon dioxide
B. steam D. water
25. Chemical leavening agent producing carbon dioxide are the following EXCEPT
A. baking soda, baking powder, steam C. baking soda, yeast, baking powder
B. sodium bicarbonate, salt, yeast D. none of the above

PART III: ENHANCING TEST TAKING SKILLS

1. The flour which is considered the richest in nutritive content and is highly recommended for
bread making
A. all purpose flour C. pastry flour
B. cake flour D. whole wheat flour
2. The leavening agent that utilizes sugar as its source of energy
A. Molds C. bacteria
B. Yeasts D. moisture
3. In cake making, a shortening that creams well has the ability to be aerated thus resulting in a
better leavened product. This shortening that responds best to creaming is
A. land C. hydrogenated shortening
B. butter D. hog fat
4. The tenderness of baked product is attributed by the prevention of the confusion of gluten
strands during mixing. This quality is produced by the addition of
A. sugar C. eggs
B. fat D. liquid
5. The application of dry heat on cakes, breads, and pastries is called
A. Baking C. barbecuing
B. Basting D. blending
6. To maintain the juiciness of meat while broiling is
A. Baking C. barbecuing
B. Basting D. blending
7. The melting of sugar in custard making is
A. Candy making C. coagulation
B. Caramelizing D. crystallization
8. Carrots and potatoes in salad making are ----

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 A. Cubes C. slices
B. Dice D. pieces
9. Coating chicken and fish fillet with flour or other fine substances is
A. Coating C. breading
B. Dotting D. dredging
10. Separating cooked fish or chicken into strips with the use of one hand is
A. Cutting C. flaking
B. Slicing D. folding
11. Onions and garlic are usually chopped into very small pieces. This process is called
A. Marinate C. slice
B. Mince D. sliver
12. Cooking with a small amount of fast is to
A. Pan fry C. deep fry
B. Braise D. brod
13. Cooking process involve in the preparation of adobo, asado, mechado
A. Braising C. stewing
B. Steeping D. stir frying
14. Denaturation of protein in albumin of egg whites to improve the volume of chiffon and sponge
caked is done by
A. Beating C. mixing
B. Blending D. whipping
15. Flour mixture is a blend of liquid and flour and other ingredients. Viscous flour mixtures that are
handled and shaped by hand are called
A. Pour batters C. bacteria
B. Drop batters D. drop dough
16. The following are the microorganisms acting as spoilage agents except
A. Molds C. bacteria
B. Yeasts D. enzymes
17. Fish and meat goes through a series of change after death
A. The lactic acid content in fish is in general lower than that of meat
B. There is less connective tissues in fish and more genuine muscle tissue
C. Fish flesh contains between 0.2 and 2.6 % trim ethylamine oxide (TMAO)
D. All of the above
18. The following are food preservatives except
A. Salt C. vinegar
B. Sugar D. salitre
19. The following are food preservation except
A. Prevention or delay of self-decomposition of the food
B. Prevention or delay of microbial decomposition
C. Prevention of damage by insect , rodents, by mechanical causes
D. Prevention of delay through asepsis
20. Bacteria which cause food infection or poisoning are the following except
A. Salmonellesis C. Clostridium Botulinium
B. Clostridium Perfringes D. Staphylococcus Aureus
21. Spollage agents (or organisms) usually come from the following except
A. Excreta of animals, birds, and reptiles
B. Infected cattle, pigs, and poultry
C. Inflamed lesion and skin infections such as boils, pimples, aches, etc.
22. To extend the shelf life o food, any of the following maybe done except
A. Dry it C. heat it
B. Cool it D. chop it
23. In this method the package serves as the container in which the food is heat processed and is
an integral part of this method of preservation
A. Drying C. freezing
B. Sugar preservation D. canning
24. Which of the following is a suggestion for planning meals
A. Provide for specific food allowances for all members of the family
B. Include three servings of visible fat daily preferably from vegetables sources containing
polyunsaturated fats.
C. Plan two serving of fruits and vegetables daily
D. All of the above
25. The following are the factors that must be considered in determining the food budget. Which
does not belong?
A. Home production of food C. size and composition of the family
B. Income D. foods in season

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