A. Multiple Choice.
Directions: Read the following questions carefully and choose the letter that
best describes the statement.
1. Which of the following is the right step by step procedures in manual dishwashing.
A. Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes.
B. Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
C. Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
D. Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes
2. Which of the following parts of an egg is produced by the oviduct and consist of four
alternating layers of thick and thin consistencies.
A. Air cell C. Chalaza
B. Albumen D. Yolk
3. Which of the following vitamins is found in eggs?
A. B1 C. D
B. C D. K
4. The appearance of egg is important for consumer appeal. ON what basis are shells
evaluated?
A. cleanliness, shape, texture and soundness
B. grade, texture, cleanliness, shape
C. shape, texture, cleanliness and size
D. texture, soundness, size and cleanliness
5. Which of the following market forms of eggs is seldom used in cooking.
A. Dried egg C. Frozen egg
B. Fresh egg D. Shelled egg
6. Which of the following raises coagulation temperature producing softer, weaker gel
when added to egg used in culinary.
A. Alkali C. Sugar
B. Salt D. Vinegar
7. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering
water and gently cooking until the egg holds its shape?
A. Fried egg C. Scrambled egg
B. Poached egg D. Soft-boiled egg
8. Which of the following tools is not used in cooking omelet?
A. Bowls C. Sauté pan
B. Fork D. Skimmer
9. Which of the following is true in plating egg dishes?
A. Choose serving dish small enough to let each food item stand out
B. Play with color and texture
C. Protein dish should cover half of the plate
D. Use even numbers in setting the dish.
10. Which of the following sources of starch is rarely used in manufacturing food starch?
A. Cassava C. Potato
B. Corn D. Rice
11. Which of the following changes in starch during cooking is the resistance to flow;
increase in thickness or consistency.
A. Dextrinization C. Retrogadation
B. Gelatinization D. Viscosity
12. Which of the following is suggested if you will hold pasta for a short time for later
service?
A. Cook pasta ahead of time and chill
B. Drain and add sauce
C. Drain, toss with a small amount of oil, cover and hold in warmer
D. Undercook slightly the pasta
13. Which is the process of making a new product to be sold to the customers?
A. Product Analysis C. Product Development
B. Product Conceptualization D. Product Implementation
14. This is a meaningful and unforgettable statement that captures the essence of your
brand.
A. Branding C. Tagline
B. Product Naming D. Unique Selling Proposition
15. What managerial tool is used to assess the environment to gather important
information for strategic planning?
A. Environmental Scanning C. Survey Analysis
B. SWOT Analysis [Link] Analysis
16. What animal produces veal meat?
A. Calf C. Hog
B. Deer D. Sheep
17. Which of the following market forms of meat does not undergo chilling?
A. Cured meat C. Frozen meat
B. Fresh meat D. Processed meat
18. What part of the meat helps you identify the less tender cuts?
A. Bone C. Flesh
B. Fat D. Ligament
19. What part of the meat has the greatest amount of quality protein?
A. Bone C. Flesh
B. Fat D. Ligament
20. Which of the following meat cuts requires long and slow cooking temperature?
A. Less tender C. Tender
B. Slightly tough D. Tough
21. Chef Shaneshan will cook chopsuey. She is about to remove the hard core of a
cabbage. Which of the following knife will she use?
A. Butcher knife C. Cutting knife
B. Channel knife D. Paring knife
22. What kind of knife is used in removing the hard core of a cabbage?
A. Butcher knife C. Cutting knife
B. Channel knife D. Paring knife
23. At what temperature in a dry, dark place should potatoes and onions be stored?
A. 50 – 650F C. 60 – 850F
B. 40 – 450F D. 70 – 950F
24. Which of the following vegetables is cooked uncovered?
A. Fruit vegetables C. Roots and tubers
B. Green vegetables D. Yellow vegetables
25. Which kind of fish has no internal bone structure?
A. Fin fish C. Round fish
B. Freshwater fish D. Shell fish
26. Which of the following fish is high in fat?
A. Bass C. Mackerel
B. Cod D. Red Snapper
27. Which of the following fish is low in fat?
A. Cod C. Trout
B. Salmon D. Tuna
28. Which market form of fish is viscera, head, tail and fins are removed?
A. Butterfly C. Fillet
B. Dressed D. Sticks
29. Which of the following is a freshwater fish?
A. Bluefish C. Grouper
B. Cat fish D. Sole
30. Which market form of fish are both sides of a fish still joined but bones are
removed?
A. Butterfly C. Fillet
B. Drawn D. Steak
31. Which of the following is the second step in scaling whole fish?
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.
32. Which of the following is the third step in opening an oyster?
A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.
33. Which of the following is a characteristic of a fresh fish?
A. With fresh and foul odor
B. Eyes are dull, shiny and bulging
C. Gills are pink or red
D. Flesh shrink when pressed
34. How many colors is suggested on a plate to make it balance?
A. Four to five C. Three to four
B. One to two D. Two to three
35. Which of the following seafood is cooked just enough to heat to keep it juicy and
plump?
A. Fat fish C. Flat fish
B. Lean fish D. Shellfish
36. Which of the following enhances baked fish when served?
A. Butter C. Lemon
B. Cream D. Sauce
37. What cooking method is suited to fat fish.
A. Baking C. Deep -frying
B. Boiling D. Sautéing
38. Which is basted to baked lean fish to help prevent it from drying up.
A. Butter C. Soy sauce
B. Cream D. Tomato sauce
B. Give five characteristics of a fresh fish.
39. ____________________________________________________
40. ____________________________________________________
41. ____________________________________________________
42. ____________________________________________________
43. ____________________________________________________
Directions : Match Column A with Column B. Write the letter of your answer .
A.
Column A Column B
_____44. Used for cutting through bones. A. Butcher knife
_____45. Used for carving and slicing
cooked meat B. Chef knife
_____46. For general purposes. C. Cleaver
_____47. Carving roast chicken and duck. D. Utility knife
_____48. Used for cutting, trimming raw meats. E. Slicer
B. Column A Column B
_____49. Young calf A. beef
_____50. goat B. carabeef
_____51. Sheep C. veal
_____52. Cattle over one year old D. lamb
_____53. Carabao E. chevon
