1. Shenyl is cooking eggs for breakfast.

She
breaks the eggs one at a time into a dish
and slides them into a hot water for about
3 to 5 minutes or until the whites are
coagulated and yolks are still soft. What
procedure in cooking eggs does she apply?

A. Boiling D. blanching
B. Poaching
C. Simmering
2. Every chef knows that ‘mise en place” is
the first step to a succesful food
preparation. This french term whch means
putting every in place applies to ___.

A. Throwing the garbage

B. Sauteing the spices
C. Creaming the butter
D. Pre-heating the oven
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. Sauteing
D. steaming
4. Pasta is cooked in boiling water with salt
and oil for about 12-15 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
5. A student is preparing chicken
macaroni salad as an appetizer
dish. What will the student do for
the cooked chicken?
A. Chop
B. Mince
C. Flake
D. Grate
6. Food is more appetizing to the eye if
small portions of colorful food such as
celery, parsley and tomatoes are added to
a dish to improve its appearance. Which of
the term applied to the statement?

A. Glace
B. Garnish
C. Frosting
D. Decoration
7. What vegetable cut is appropriate for
potato in preparing mienudo?
A. Slice
B. Mince
C. Julienne
D. Cubes
8. Which is a thickening agent made by
the combination of 1 part melted
butter and 1 part flour, cooked
together?
A. Roux
B. Roe
C. Raw
D. row
9. The food is prepared by skewering the
meat, seasoned and brushed with oil,
placed on greased grid and cooked over
live coals. Which is referred to?
A. Broil
B. Bake
C. Barbeque
D. Pan fry
10. Which terms applies when eggs
and cream are beaten rapidly until
thick and stiff with a whisk to
incorporate air and increase volume?
A. Creaming
B. Whipping
C. Blending
D. Stiring
11. To soak the meat or fish in a mixture of
oil, vinegar and wine to add flavor and
make it tenderer is to ___ it.
A. Marinade
B. Season
C. Dip
D. marinate
12. Working the dough by stretching
and folding in a floured surface to
obtain the required consistency is ___.
A. Beating
B. Kneading
C. Punching
D. folding
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
14. A 50g serving size of chiffon cake
contains 3g fat, 22g carbohydrates and 3g
protien. How many kcal are in a serving size
of chiffon cake?
A. 117 kcal
B. 127 kcal
C. 1376 kcal
D. 147 kcal
15. fat-soluble vitamins can easily be
dissolved in fat. The following are
examples of fat soluble vitamins, EXCEPT
___.
A. Vitamin D
B. Vitamin K
C. Vitamin E
D. Vitamin C
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 food
C. Eat all foods
D. Eat most foods
17. The following are physiological functions
of food, EXCEPT ___.
A. Give energy
B. Build and repair cells
C. Provide satisfaction
D. Regulate body processes
18. CHON is the chemical formula for ___.

A. Carbohydrate
B. Protein
C. Fat
D. mineral
19. What vitamin deficiency is present
when a person suffer from poor night
vision or blindness?
A. Retinol
B. Thiamine
C. Niacin
D. Folic acid
20. What disease would result to a person
who has an iron deficiency?
A. Cough and cold
B. Nose bleed
C. Anemia
D. Xeropthaimia
21. Which of the following fruit and
vegetables have higher water
percentage composition?
A. Apple
B. Strawberry
C. Carrots
D. tomatoes
22. Which is not a function of fat?
A. Enhance flavor and palatability of food
B. Carrier of fat-soluble vitamins
C. Protect the heart and kidney
D. Repair body tissues.
23. The following vegetables are good source
of carotene, EXCEPT ___.
A. Mangoes
B. Carrots
C. Legumes
D. tomatoes
24. Which is not a group from the Food
Guide Pyramid?
A. water, milk, yogurt
B. Food additives
C. Chicken, pork, egg
D. Rice, corn, pasta
25. Which statement regarding vitamins is
most accurate?
A. Inorganic substances needed in the body
B. Cannot be destroyed by heat, light and
oxygen
C. Regulate physiological processes
D. Control composition of body fluids
26. Estimate the kilocalorie value of a 25
g biscuit with 16 g total carbohydrates.
A. 54 kcal
B. 64 kcal
C. 74 kcal
D. 84 kcal
27. Which antioxidant vitamin helps to
absorb iron?
A. Vitamin C
B. Vitamin A
C. Vitamin D
D. Vitamin E
28. Which is not a function of water?

A. Regulate body processes

B. Carrier of waste products
C. Provide energy
D. Regulates body temperature
29. What do you call a sugar in milk or milk
carbohydrate?
A. Fructose
B. Lactose
C. Glucose
D. Sucrose
30. The loss of riboflavin in milk can be
prevented if milk is ___.
A. Heated to a boiling point
B. Pasteurized before packing
C. Kept cold and protected from light
D. Fermented and sealed
31. Ana wants to celebrate her birthday
in the 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
types of menu did she avail of?
A. Table d’ hote C. Ala carte
B. Cycle menu D. Static menu
32. A TLE Teacher plans to prepare Chicken
galantina for her food and nutrition class.
What cooking method is applied for this
chicken dish?
A. Broiling
B. Roasting
C. Frying
D. steaming
33. 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. Bechamel sauce
D. Tomato sauce
34. Vegetables have different degrees of
doneness. It is done when it has reach the
desired degree of tenderness, the following
are the guidelines to achieve proper
doneness in vegetables EXCEPT _____.

A. Cook vegetable close to serving time.

B. Cut vegetables into uniform pieces.
C. Separate tough part from tender part
D. Cook different kinds of vegetable together.
35. Eggs serve many important functions
in cookery. What is the function of eggs
when it is used to bind food together?

A. As a leavening agent
B. As a thickening agent
C. As a clarifying agent
D. As an emulsifying agent
36. In an american service all drink should be
served ______ of the guest.
A. At the right side
B. At the left side
C. Across
D. At front
37. Mother want to prepare callos and
Goto for Father’s birthday party. Which
variety meat could you suggest for these
recipes?
A. Tongue
B. Tripe
C. Heart
D. liver
38. 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
39. The student are preparing food for their
culminating activity. They are expected to
invite 100 guests. What type of service is
more convenient for 100 guests with
limited space and food servers?

A. Counter service
B. Russian service
C. Buffet service
D. French service
40. 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
41. What is the function of egs in
mayonnaise preparation?
A. Emuisifying agent
B. Thichening agent
C. Browning agent
D. Leavening agent
42. Why do we buy food from approved
sources?
A. Cheaper price
B. Guarantee safe and wholesome food
C. Good costumer service
D. Accessibility and comfort
43. Which of the following reasons for
cooking meat is FALSE?
A. Improve flavor and appearance
B. Tenderize meat
C. Unavailability of nutrients
D. Destroy harmful microorganisms
44. Which of the following is NOT a moist-
heat method of cooking?
A. Scalding
B. Stewing
C. Baking
D. Steaming
45. One sachet of powdered juice
contains 60g of orange flavor. How many
liters of water should be added if the
proportion 1g powder: 20mL water?
A. 3.5 L
B. 2.3 L
C. 2.0 L
D. 1.2 L
46. How many ounces is 1 cup of soda?

A. 6 ounches
B. 8 ounches
C. 12 ounches
D. 16 ounches
47. Which of the statement about the
general direction for low-cholesterol
diets as FALSE?
A. Use corn oil
B. Avoid coconut milk
C. Use margarine
D. Trim all visible fats from meat
48. What is the menu pattern for breakfast?

A. fruits, protein dish, cereal, beverage

B. Appetizer, protein dish, pasta, dessert
C. Cereal, protein dish, beverage
D. Soup, vegetable dish, dessert
49. Which is considered as the most
important meal of the day?
A. Supper
B. Lunch
C. Breakfast
D. Brunch
50. The main course or courses of dinner
consisting usually of meat, game, fish or
pulses with or without accompaniments is
called _____.
A. Entrée
B. Espagnole
C. Emincer
D. entremets
51. The main goal in meal planning, food
preparation and service is _____.
A. Present low cost foods
B. Serve appetizing meals
C. Satisfaction of family members
D. Keep meals nutritionally adequate
52. Which food group is a good source of
powder?
A. milk, yogurt, cheese
B. Meat, poultry, eggs
C. Bread, rice, pasta
D. Banana, apples, oranges
53. Which of the following is NOT a principle
in planning meals?
A. Plan meals ahead of time
B. Plan meals that have interesting variety
C. Plan meals that are rich in essential nutreints
D. Plan meals that are expensive and entail
more time to prepare
54. Which of the following has the biggest
expense in the food budget?
A. Meat
B. Fruits
C. Cereals
D. Dairy
55. Which is a low cost but nutritous dish?

A. Grilled fish
B. Beef with broccoli
C. Ginataang monggo with dilis
D. Chicken lollipop with tartar sauce
56. One of the functions required
before assembling the food materials
to produce quality meals in ____.
A. Market list
B. Menu planning
C. Mis en place card
D. Standardized recipe
57. When guest enter into a restaurant the
first thing that a receptionist should offer is
______.

A. Water
B. Appetizer
C. Bread and butter
D. Menu card
58. Which of the following is the correct
menu sequence?
A. Main dish, appetizer, cereals, beverage,
dessert
B. Appetizer, main dish, cereals, beverage,
dessert
C. Cereals, main dish, appetizer, beverage,
dessert
D. Dessert, main dish, cereals, appetizer,
beverage
59. Which of the following ic the statement
about service rule is false?
A. Serve woman before man
B. Serve food from the left side of the guest
with service person’s left hand.
C. Scrape and stack dirty plates on guests table
D. Bring all food to the guest at the same time
60. Which of the following is an example of a
low cost dish?
A. Pork adobo
B. Chicken kare-kare
C. Baked mussels
D. Seafood sinigang
61. When the recipe calls for steaming fish
and a steamer is not available, what will you
do?
A. Place the dish wrap in banana leaf and cook in a
tightly covered frying pan containing water
B. Place the dish in a frying pan and cover with
coconut milk
C. Place the fish in a casserole lined with barbeque
stick and apply heat
D. D. place the fish in a frying pan add water and
cook
62. Baking chiffon cake requires a baking
temperature of 350˚F. what is it equivalent in
centigrade if your over thermostat was set in
degree celcius?
A. 176 degree celcius
B. 186 degree celcius
C. 196 degree celcius
D. 206 degree celcius
63. Dianne bakes cheese bread, forming
a firmly firm, porous structure. What
give structure to the cheese bread?

A. Albumen
B. Gluten
C. Whey
D. casein
64. What will you do to the shortening if you want
to make quick bread using the biscuit method?

A. Melt the shortening

B. Cream the shortening
C. Fold in the shortening
D. Cut in the shortening
65. The students are cutting apples for
their apple pie filling. They nioticed that
browning occurs at the cut surfaces of
apples. What process may have caused
the browning color of an apple?
A. Reaction between protein, amino acid and sugar
B. Oxidative enzymatic changes
C. Caramelization of sugar
D. Over handling
66. Which is not a function of salt in food?

A. Flavor enhancer
B. Preservative
C. Increase volume
D. Control agent
67. Which statement about
conventional method of mixing is
FALSE?
A. Time consuming
B. Produce velvety texture
C. One-bowl method
D. Alternate addition of dry and liquid
ingredients
68. Which ingredients controls and
regulates the fermentation in bread
mixing?
A. Yeast
B. Salt
C. Baking powder
D. sugar
69. A blunt knife with an extremely
flexible steel blade primary used for
mixing color in cake designing is
_____ knife.
A. Cake
B. Serrated
C. Chef
D. pallete
70. Which is usually done with a fork to
make small holes in bottoms and side of
crust for single-crust pies?
A. Docking
B. Punching
C. Cutting
D. flutting
71. Which is known as strong flour because it
contains 12-14% protein?
A. All purpose flour
B. Cake flour
C. Pastry flour
D. Bread flour
72. Which phrase describes a good
characteristic of pastry?
A. Wet and brown
B. Tender and flaky
C. Dry and hard
D. Sweet and mushy
73. The following are some safety risks in
baking EXCEPT ______.
A. Hot oven
B. Moving parts
C. Sufficient light
D. Cutting equipment
74. Which icing is made from shortening,
sugar syrup, and eggs?
A. Boiled icing
B. Royal icing
C. Buttercream icing
D. Fondant icing
75. When the pastry shell is baked
before it can be filled, thids is called
____.
A. Molding
B. Blind baking
C. Proofing
D. Resting
76. Which of the following does NOT belong
to the group?
A. Muffin
B. Popover
C. Waffle
D. pie
77. Which living organism feeds in
sugar to produce alcohol and carbon
dioxide?
A. Yeast
B. Bacteria
C. Fungi
D. Mold
78. What disease causing
microorganism is commonly found in
eggs?
A. e. coli
B. Samonella
C. Staphylociccus aureus
D. shigella