BACHELOR OF INDUSTRIAL TECHNOLOGY

MIDTERM EXAMINATION IN FSM M2: FOOD SELECTION, PREPARATION AND HANDLING

1ST Semester SY: 2023-2024

Name: Ruffa C. Gurieza Score: __________ Rating: __________

Year & Section/Major/Set: 1st – 6 / FSM A Date: October 6, 2023

Test I: (Multiple Choice)

Directions: Read each statement carefully. Choose the correct answer from the choices below. Write
your answer before each number.

_____D_____ 1. It is necessary for strong bones and teeth and is produce by the action of sunlight to the
skin.
a. Vitamin A c. Vitamin C
b. Vitamin B d. Vitamin D

_____C_____ 2. Responsible for the formation of red blood. It is the major component of the
hemoglobin, the substance that carries oxygen in the blood.
a. Calcium c. Iron
b. Copper d. Sodium

______A____ 3. Provide the bulk energy of an organisms’ metabolic system to function.

a. Food Nutrients c. Macronutrients
b. Food Preparation d. Micronutrients

_____A_____ 4. Contain twice the energy value of carbohydrates, weight for weight.
a. Fats c. Mineral
b. Fiber d. Protein

_____D_____ 5. Provide the necessary co factors for metabolism to be carried out.

a. Food Preparation c. Macronutrients
b. Food Selection d. Micronutrients

______A___ 6. This is a very small diced cube, size between 1-3 mm square.
a. Brunoise c. Julienne
b. Chiffonade d. Macedoine

______C____ 7. A mixture of roughly chopped vegetables which are used as the base sauces of to
enhance the flavor of the meat, fish and shellfish dishes.
a. Jardiniere c. Mirepoix
b. Macedoine d. Paysanne

____A______ 8. This is a necessary task that should ideally be done before each knife use.
a. Honing c. Storing
 b. Sharpening d. Washing

____B______ 9. Can be used both in the kitchen to slice large slabs pf raw meat or during servings to the
slice thin portions.
a. Boning Knife c. Steak Knife
b. Butchers Knife d. Slicing Knife

_____D_____ 10. This cut may be either squares, triangle or half rounds. All are cut thinly, about 1-2
mm thick.
a. Chiffonade c. Macedoine
b. Julienne d. Paysanne

_____B_____ 11. Mainly grown for its seed, good for soup and sauces.
a. Bay Leaf c. Mint Leaves
b. Coriander d. Parsley

______B____ 12. Has a strong aromatic flavor used by rubbing before roasting meat, stuffing and dishes
cooked with wine.
a. Chives c. Rosemary
b. Lemon Grass d. Thyme

______C____ 13. Popular spice used in cooking and for flavoring candied and preserve food.
a. Annatto c. Cinnamon
b. Cayanne d. Cumin

_____D_____ 14. The most expensive of the spices. Has a lightly bitter taste and aromatic.
a. Allspice c. Nutmeg
b. Cloves d. Saffron

______A____ 15. To cook or simmer slowly just below the boiling point.
a. Blanch c. Pan-broil
b. Coddle d. Simmer

______D____ 16. Reaches its peak of flavor and is ready to eat.

a. Immature Fruit c. Ripe Fruit
b. Mature Fruit d. Under Ripe Fruit

______B____ 17. It is called a custard apple. This fruit has a custard like texture when chilled.
a. Carambola c. Pomegranate
b. Cherimoya d. Tamarillo

______D____ 18. A large underground stem that stores nutrients. This part of the plant must be cooked.
 a. Bulb c. Roots
b. Leaves d. Tubers

______B____ 19. It is a fruit that grows in tropical and subtropical climates.

a. Blueberries c. Peach
b. Papaya d. Watermelon

_____A_____ 20. An edible flowers eaten as raw. They are tender and can be eaten raw or cooked.
a. Broccoli c. Green Bean
b. Eggplant d. Shallot

Test II: (Modified True or False)

Directions: Write TRUE if the statement is correct. If FALSE, write the correct answer on the space
provided before each number.

_____TRUE_____ 1. Pie server is a wedge-shaped offset spatula used for lifting pie wedges from pan.

______BLANCH____ 2. Simmer is used to briefly immersed food in boiling water or steam. It inactivates
the enzymes in food.

____ZESTER______ 3. Greater is a small hand tool used mostly in decorative work.

_____TRUE_____ 4. Sauté is to cook food in a small amount of fat, stirring or flipping it frequently.

_____TRUE_____ 5. Sieve is a screen type mesh supported in a round metal frame used for sifting flour
and other dried ingredients.

_____TOAST_____ 6. Fry is to make the surface of the food brown by applying direct heat.

_____STOCK POT_____ 7. Saucepot is a large, deep straight sided pot used for simmering large
quantities of liquid.

_____TRUE_____ 8. Roast is to cook uncovered in the oven with dry heat.

_____FRYING PAN_____ 9. Saucepan is used for frying and searing.

____TRUE______ 10. Steam is to cook with vapor produced by a boiling liquid without allowing it to
come in contact with the water.

____TRUE______ 11. Each type of fruit has its own characteristic shape. If misshape, it probably has
poor flavor and texture.

_____TRUE_____ 12. Ripe fruits are very firm, lack of flavor, and have not yet reached top eating
quality.

____TRUE______ 13. Fruits that are picked too soon are called immature fruits.

_____CUT FRUITS_____ 14. Citrus fruits should refrigerate in an airtight container or plastic bag.

_____TRUE_____ 15. Fruit flavors usually change slightly during cooking.

Test III: (Identification)

Directions: Read each statement carefully. Identify the following question and write the correct answer
on the space provided.

_____TONGS_____ 1. Spring-type or scissors-type tools used to pick up and handle foods.

____STRAINER______ 2. A round-bottomed, cup-shaped tool made of screen-type mesh or perforated

metal used for straining pasta, vegetables and so on.

_____PASTRY BRUSH_____ 3. It is used to brush items with egg wash, glaze etc.

______ELECTRIC MIXER____ 4. Used for beating eggs and cream, it ensures adequate beating of a
popover batter.

____OVEN______ 5. This operates simply by heating air in an enclosed space.

____STAR ANISE______ 6. This spice is native to china. The evergreen tree has fragrant leaves on short
stalks and purplish-red flowers.

____BARBEQUE______ 7. To cook by broiling, grilling, roasting, or baking. Traditionally to cook meat on

a rack over hot coals.

______GINGER____ 8. This is tangy spice most commonly used in baking, cooking and in flavoring
beverages.

_____STEAM_____ 9. To cook with vapor produced by a boiling liquid without allowing it to come in
contact with the water.
____ALLSPICE______ 10. This a spice with a flavor similar to that of a combination of cinnamon, cloves
and nutmeg.

11-20. Identify the parts of the knife. (10pts.)

13 RIVET 14 BUTT
12 SPINE

11 POINT

20 TANG
18 BOLSTER 19 SCALES
15 TIP
16 EDGE
17 HEEL

Test IV: (Conversion)

Directions: Convert the following problem. Show your solution on the space provided below. (2pts each)

1. 32 °C = 89.6°F

2. 75 ml = 5 Tbsp.

3. 5000 g = 5 kg

4. 400 °F = 204.44 °C

5. 1 C = 48 tsp