1. Gluten strands are shortened by?

 Fat (butter, margarine, lard, oil)

2. An unleavened batter is used to make?
 Crepe
 Fresh lumpia wrapper
3. What icing is made by creaming fat and confectioner’s sugar
together?
 Butter cream/ butter icing
4. What material is used to make cake tight into a roll?
 Parchment paper
 Cheese cloth
 Wax paper
5. Why are ingredients weighed rather than measured in volume?
 Weighing is more ACCURATE than measured in volume
6. What is the first step in implementing the FIFO rule?
 Place the date of receipt of food supplies as they are received
7. Can we substitute the use of plastic gloves for hand washing?
When do we change them?
 Gloves should not be used as a substitute for hand washing.
They may be changed at least every four hour during
continuous use, or as soon as they become soiled or torn.
8. Food that naturally contribute to the formation of bacteria?
 Potentially hazardous food (PHFs)
9. What are the three types of food contamination?
 Biological, chemical and physical
10. What condition to multiple increase of bacteria?
 High protein
 High moister
 Low acidity
11. MEASURMENT PER DISH
 Soup (clear or thick soup)- 200 to 250 ml/1 cup
 Main course (protein dishes- pork, beef, chicken, fish) 180 to
200 grams
 Sauce - 45 ml
 Vegetables side dish- 60 to 80 grams
 Starch side dish(potato, pasta, Rissoto)- 80 to 100 grams
12. Is it necessary to rinse the detergent before sanitizing?
 Yes
13. How do you check the doneness of meat?
 Use a thermometer/ insert a pointed object to know the color of
the juice of the meat. If the juice is cloudy or pink, then it is still
raw. If clear, then it is already cooked.
14. What part is the white meat of poultry?
 Breast
15. How do you know the freshness of meat?
 Color
 Temperature
 Texture
16. What are the ingredients of hollandaise sauce?
 Clarified butter, egg yolk
17. What is the fat and flour ratio in making roux?
 One is to one -1 tablespoon of flour to 1 tablespoon of butter
 Roux- wheat flour is used in the preparation of roux instead of
corn starch or potato starch. Add gradually the hot liquid to the
cooked flour and butter until it reaches the desired consistency.
The most common sure that depends on roux formation is white
sauce and thickened gravies.
18. What is mis-en place?
 Preparing of ingredients and tools for cooking
 Putting everything in place
19. What types of menus that are used in fast food establishments?
 A La Carte ( menu that is individually priced)
20. Example of moist cooking method?
 Poaching
 Simmering
 Boiling
 Steaming
 Braising
21. What two ingredients to be used to pull off a top range grease
fire?
 Salt and baking soda ( flour and cornstarch may also be an
option
22. What cooking method is used in making shirred eggs?
 Baking
23. A sandwich that has at least three or four slice/ layer of bread?
 Club house sandwich/ triple decker
24. What salad that has walnuts, apples, celery and mayonnaise
based dressing?
 Waldorf
25. What is the right temperature for thawing food?
 Room temperature
26. This ingredients is used to facilitate coagulation of the egg
white in poached egg.
 Vinegar or any acidic ingredients like lemon.
27. What do you call the bite sized decorative open faced
sandwich?
 Canape
28. Example of soft-ripened cheese.
 Camembert
 Brie
 Coulommiers