PRE-TEST

1. How do you properly wash your hands before preparing foods?

a. Wet hands and dry with paper towel
b. Wet hands, lather with soap and sing “Happy Birthday” so you
scrub long enough to remove dirt and germs. Rinse hands
thoroughly, dry with paper towel or clean towel
c. Wet hands with body soap and dry with your apron

2. How many teaspoons are in a tablespoon?

a. Four
b. Two
c. Three
3. When measuring brown sugar, it should be:
a. Loosely packed into the dry measuring cup
b. Firmly packed into the dry measuring cup and level to the top
c. Mixed with the flour first and then measured
4. One stick of butter or margarine is equal to:
a. 1/2 cup
b. 1/4 cup
c. 1 cup
5. To cook a liquid until bubbles rise continuously and break the surface
a. Boil
b. Simmer
c. Sauté
6. What is baking soda used for in baked goods
a. To make dough sweeter.
B. To make the dough bake faster.
C. Used as a leavening agent in baked goods.
7. What is meant by blanching a vegetable?
a. Covering it lightly in butter
b. Soaking it in cold water.
c. Scalding or dipping it firstly in boiling water prior to freezing or
putting it in cold water.
8. How can you determine if an egg is fresh?
a. If it sinks to the bottom in a bowl of water and lays flat on its side.
b . If it floats to the surface in a bowl full of water.
c. Shake it to see if it rattles.
9. Which of the following is the major reason for establishing Occupational health and safety?

a. To ensure the safety of every food handler in the workplace

b. To uplift the emotional aspect of every individual
c. To lessen the financial burden of food handlers
10. Why do we need to follow OHSS in packaging food?
a. To ensure optimum quality of the product
b. To maintain a clean workplace
c. All of these

11. Which of the following tools does not belong to the group?
A. Scissors
B. Gloves
C. Apron
12. Which of the following activity should be observed after packaging the
product?
A. Record your accomplishment
B. Sell the product
C. Leave the working area quietly
D. Clean the working area
13. Which of the following sentences is NOT true about food labeling?
A. Food labeling can increase the saleability of a product
B. Food label is a silent businessman
C. Food label will improve the taste of the product
D. Food labeling is a process in food production
14. Which of the following parts of a label contains the information with
regard to the weight/volume of the packed food?
A. List of Ingredients
B. Nutrition Facts
C. Date of expiration/Tag Date
D. Net Content
15. Which of the following can be an exemption for labeling requirements?
A. Sugarcane cane that will be processed into sugar
B. A box of pizza pie
C. Chocolate drink for young boay/girl
D. Processed meat like longganis
16. Which of the following procedures comes next in packaging sandwich
after bringing the top and bottom edges of the paper together
over the center of the sandwich.
A. Set the packaging material
B. Fold the edges down by half inch and crease sharply
C. Place the sandwich in the center of the paper.
D. Gently fold the paper underneath
17. Which of the following materials is considered to be the most recyclable
in the industry?
A. Cartons
B. Foam
C. Tin cans
D. Plastics
18. Which of the following situations is a conduct of personal hygiene?
A. A lad combing his hair as he walk towards the school
B. A janitress who patiently sweeping the floor with spilled
fruit juice
C. A senior high student wearing an apron while frying a fish
D. Ariel tasting a food using a serving spoon
19. T

Ans. C
The following cuts of beef are not suitable for dry heat cooking?
a. prime rib
b. strip loin
c. flank steak
d. sirloin
Ans. C