DON RAMON E COSTALES MEMORIAL NATIONAL HIGH SCHOOL

Villasis, Pangasinan

DIAGNOSTIC TEST
HOUSEHOLD SERVICES 10

Name:_________________________________________ Score:__________
Year and Section :____________________ Date :__________

MULTIPLE CHOICE. Direction Read and analyze the sentence carefully. Write the letter of the correct answer on the space provided before the number.
________ 1. An agency that monitors and evaluates the processing of foods, drugs, and other related products of manufacturers to ensure the standard quality for
safety of the market.
A. Department of Health B. Department of Trade and Industry
C. Food and Drug Administration D. National Nutrition Council
________2. A guide in cooking that tells exactly how to cook a certain dish
A. Meal B. Menu C. Meal pattern D. Recipe
________3. The range of room temperature where bacteria multiply rapidly
A. 5. 32 to 60 0 C B. 10 to 48. 8 0 C C. 7. 22 to 60 0 C D. 15. 5 to 52 0 C
________4. Cooking method where heat is conducted without moisture and no water is added.
A. Broiling and grilling B. Dry heat C. Combination method D. Moist heat
_______5. Process where food is repeatedly basted with highly seasoned sauce.
A. Baking B. Grilling C. Barbecuing D. Steaming
________6. Cooking process where food is first browned in a small amount of fat in a slow heat.
A. Braising B. Roasting C. Poaching D. Stewing
________7. What is used to measure dry ingredients and come in various sizes and volumes.
A. Measuring spoon B. Measuring cups C. Mixing bowl D. Measuring glass
________8. What is a component of a sandwich? A. Hor de ouveres B. Chilled C. Assorted shapes D. Garnish
________9, Appetizers which are tiny open-faced sandwiches of bite size and usually high flavored or tangy.
A. Canapé B. Hors d‘ oeuvres C. Cocktail D. Relishes
________10. Following are materials for packaging except one:
A. Chopping board B. Grease proof food wrap C. Container D. Wrapper
________11. Includes all tools used for eating and serving
A. Beverage ware B. Flatware C. Dinnerware D. Linens
________12. Cooking method where heat is conducted without moisture and no water is added.
A. Broiling and grilling B. Dry heat C. Combination method D. Moist heat
________13. Laying flatware, the fork is placed with tines facing up at the ________ of the plate
A. Left side C. Upper side B. Right side D. Lower side
________14. Cooking method where heat is conducted without moisture and no water is added.
A. Broiling and grilling B. Dry heat C. Combination method D. Moist heat
_______15. Process where food is repeatedly basted with highly seasoned sauce.
A. Baking B. Grilling C. Barbecuing D. Steaming
________16. Purchasing is the process of buying the right amount of food at the right time and at the right price, the statement is ____________.
A. True B. False C. none of these
________17 Buying from the right source means that the buyer should go to a reputable and reliable source , the statement is ____________.
A. True B. False C. none of these
________18, Which of the following refers to a classic system of sauces based on the French culinary standards?
A. Grand sauce D. Brown sauce C. White sauce D. Tomato sauce
________19. Which of the following sauce preparation techniques refers to moistening and then scraping up the brown bits of food that stick to bottom of the pan?
A. Deglazing B. Starch Thickening C. Reduction D. Finishing
________20. What kind of dessert that is made from fruit juices, water and sugar which may contain milk and cream and sometimes egg white
A. sherbet B. ice cream C. mousse D. fruit dessert
________21. What dessert that is generally delicious and sweet and the main component are fruits of different kinds?
A. sherbet B. ice cream C. mousse D. fruit dessert
________22. Process where food is repeatedly basted with highly seasoned sauce.
A. Baking B. Grilling C. Barbecuing D. Steaming
________23. A clear liquid soup derived by simmering meaty cuts in water until good flavor, body and color develop.
A. Broths B. Cream soup C. Consommé D. Thick soup
________ 24. One of the popular foods with vitamin B and Iron that is being cooked uncovered in a large amount of boiling water in a stock pot
A. Cereals B. Rice C. Pasta D. Root crops
________25. Fast and efficient meal service that is commonly used in school and industrial services.
A. Buffet service B. Counter service C. Cafeteria service D. Table service
________26. . In preparing a tomato sauce, which of the following is not included?
A. Ground pepper B. Basil Chiffonade C. White roux D. Olive oil
________27.Which of the following are Cooling and Finishing Techniques ?
A. Remove surface fat from soup before service.
B. Blot with strips of un waxed brown butcher paper to eliminate unwanted fat.
C. Soups should be garnished just before service
D. All of these
________28. What is the procedure in cooling and storing Stock
A. Put the stockpot in the ice-bath and stir often. C. When cool, place in the refrigerator.
B. Break down the large amount of stock into smaller amount. D. All of these
________29. Give the purpose of blanching .
A. Used to remove the skins from vegetables
B. Involves plunging vegetables into boiling water briefly, then immediately into cold water to stop the cooking process
C. Used to increase color and flavor before freezing
D. All of these
________30. The following is the importance of parboiling except one .
A. Used to partially cook vegetables before another method of cooking
B. Helps to remove strong flavors
C. Root vegetables, cabbage
 D. cook without a lid to allow acid to escape

________31. What is the basic set-up performed before the guest arrive designed for a main course only?
A. basic set-up (ala carte) B. menu cover C. table centrepiece D. table appointments
________32.What is the term for a set menu which features pre-arranged items at fixed price meal based on the types of service use?
A. basic set-up (ala carte) B. menu cover C. table centrepiece D. table appointments
________33.Which of the following is considered as a central object with a decorative purpose intended for .table decoration?
A. basic set-up (ala carte) B. menu cover C. table centerpiece D. table appointments
________34. What is the term for materials used in setting individual covers on a table?
A. basic set-up (ala carte) B. menu cover C. table centrepiece D. table appointment
________35. Which of the following linens have long, narrow strips of cloth used on bare tables without under liners and can be used even without tablecloths?
A. silence cloth B. table cloth C. table runner D. center piece
________36. The following is the steps to prepare Salad Greens which of this is not?
A. Remove core from iceberg lettuce by hitting on counter & twisting out.
B. .Rinse leaves in cool water & drain
C. Tear leaves instead of cutting to prevent rusty looking greens.
D. All of these
________37. What is usually serve after the main menu is taken? A. filling B. dessert C. appetizer D. spread
________38. How Do Miscellaneous Sauces Function?
A. They Function in much the same way that grand sauces do.
B. They add flavor, moisture, texture, and color to the dish.
C. Are added to sauces to give them additional richness and body\
D. All of these
________39. Drinking glasses are placed at the tip of the knife or spoon at _________ of the cover
A. Left side B. Upper side C. Right side D. Lower side
________40. The ―march of the menu‖ should include __________
A. Appetizer, soup, main course, dessert B. Soup, rice, meat, fish
C. Salad, dressing, beverage, water D. Breakfast, cake, wine, coffee
________41. Which of the following is the Characteristics of an excellent sandwich garnishing?
A. It must be well-trimmed and cleaned  Sliced correctly to be contrasting but not overpowering
B. Crisp, fresh, and complimentary
C. Most lettuce, sprouts, tomatoes, peppers, olives, and cucumbers are marinated
D. All of these
________42. How to prevent Food to Food Contamination
A. Store cooked foods that will not be cooked in the refrigerator on a higher shelf than raw foods.
B. Best to practice mix left over foods with fresh foods  Wash fruits & veg, in a cold running water
C. Do not let raw meat and raw vegetables be prepared on the same surface at the same time
D. All of these
________43. How to To prepare a standard recipe
A. Select and evaluate a basic family-size recipe as to its adaptability to the operation.
B. Prepare the family-size recipe in its original amount.
C. Convert measurements
D. All of these
________44. Serving flatware is generally laid at the _______ of the dish to have the serving flatware stuck into the food at the start of the meal.
A. Left side B. Upper side C. Right side D. Lower side
________45 Which of the following linens with long, narrow strips of cloth used on bare tables without under liners and can be used even without tablecloths?
A. silence cloth B. table cloth C. table runner D. center piece
________46. How to make salad?
A. With a strainer, drain all the juices out of the fruit cocktail and pineapple chunks for about 2 hours.
B. In a large mixing bowl, add the buko strips, nata de coco, fruit cocktail and pineapple chunks. Toss gently.
C. .Add the condensed milk and cream.
D. All of these
________47. Which of the following linens with long, narrow strips of cloth used on bare tables without under liners and can be used even without tablecloths?
A. silence cloth B. table cloth C. table runner D. center piece
________48. It is the main ingredient , a mixture of vegetables, fruits, cooked meat, poultry or fish, called :
A. Body of Salad B. crispiness C. Toppings D. Dressings
________49. Which of the Method of Cooking Mung Bean Noodles ?
1. Bring a pot of water to a boil.
2. Remove the water from heat and let it cool slightly. Mung bean noodles shouldn't be boiled; they need only to soak in hot water.
3. Add the noodles to the hot water. Leave them for about 15-20 minutes, until they become soft.
4.Drain the water. Pour the noodles into a colander to let the hot water drain.
5.Add the noodles to a dish. These noodles can be added to soups, stews and stir-fries.
A. 1, 2,3,4, 5, B. 1,3,5, C. 3,4,5 D. 1.3.5
________50. How to prevent equipment to food contamination?
A. Use separate cutting boards for different foods (meat- veg)
B. Prepare raw foods in separate area from fresh and ready to eat foods
C. Clean & sanitize equipment, work surfaces & utensils after preparing each food
D. All of these

Prepared by: MARY ROSE SILVA- FLORENDO

Subject Teacher
Checked :

ARIEL M. TUGARE
Head Teacher III TLE Department