COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Physically Detached Yet Academically Attached

HMPE102-Asian Cuisine
Prelim Examination (AY2020-2021)

Name:____________________________________________________ Score:__________
Instructor: ________________________ Year Level:
Instructions:
Write eligibly. Erasures are not allowed. Use only black or blue pen.
1. Which of the following statements provides the best description of Chinese Cuisine?
a. Chinese cuisine has a tremendous range of flavours and styles
b. Chinese dishes start from a common foundation of garlic, chili and kelp.
c. Chinese cuisines has a lightness, balance, and simplicity 
d. Chinese cooking appraise with respect to cooking time and seasoning.
2. Which of these vegetables are least likely to be found in a Chinese food recipe?
a. Artichokes
b. Bok Choy
c. Lotus root
d. Water Chestnuts
3. Which one of these ingredients is absolutely necessary to make a good traditional batch of the 'Kung
Pao Chicken'?
a. Lotus root
b. Peanuts
c. Fish sauce
d. Eggs

4. Which one of the following best characterizes Cantonese cuisine?

a. Preserving the natural flavour of the food
b. Emphasis of hot and spicy food
c. Most dishes are cooked with more oil
d. The used soup as the secret seasoning
5. Szechuan dishes have fiery flavour because of which ingredient?
a. Chinese chili sauce
b. Hoisin sauce
c. Sesame oil
d. Soy sauce
6. Why does controlling heat precisely in flash-frying make Shandong dishes special?
a. This method can best keep the original taste of the ingredients
b. This method makes the dish tasty, tender and umami
c. This technique builds the main ingredient such as chicken properly retained
d. This procedure ensures that the cooked food is properly presented

7. Which of these best explains the purpose of stir-frying?

a. Stir-frying preserves the flavour and texture of the food

b. Stir-frying can be a good first step to cooking certain vegetables in another way.
c. Stir-frying is faster than traditional cooking methods
d. Stir-frying is used as a method of making food potable by killing harmful microbes.

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 COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Physically Detached Yet Academically Attached

8. When applying philosophical thinking into Chinese Food, which would you select to represent
"Yang"?
a. Cucumber
b. Meat
c. Potatoes
d. Tofu
e.
9. The chef asks you to prepare a braised sea cucumber. Which of the following ingredients would you
choose to get rid of fishy smell in sea cucumber?
a. Basil
b. Ginger
c. Garlic
d. Scallion

10. If you plan to make a dish named Fish-Flavoured Shredded Pork, what would be the main
ingredient?
a. Fish fillet
b. Fish bones
c. Pork loin
d. Pork belly

11. Mary and her Japanese fiance celebrating their anniversary as a couple in a kaiseki ryori
restaurant, which rules of etiquette should Mary observe while serving Kaiseki meals?
a. Kaseki meals begins with cooked dishes and ends with a Japanese sweets
b. Kaiseki courses are categorized by cooking method, with each dish represents one of the
methods are served first.
c. Sake is drunk before the meal and concludes with a tea ceremony
d. Miso soup, tsukemono (pickles), rice, Japanese sweets, and fruit are served after drinking
sake.

12. Japanese food preparation is known for its precision. Which of the following knife techniques will
you execute in order to make sashimi?
a. Dicing
b. Mincing
c. Chopping
d. Slicing

13. In Japanese cooking, a makisu is a mat woven from bamboo and cotton string that is used in food
preparation. Which of the following dishes would you be commonly used a makisu?
a. Maki zushi
b. Yakitori
c. Shabu-shabu
d. Tamagoyaki

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 COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Physically Detached Yet Academically Attached

14. Okonomiyaki
is a savoury pancake which made of shredded cabbage and green onion. Which of the following
cooking equipment will you use for okonomiyaki?
a. Hibachi
b. Makisu
c. Teppan
d. Suihan-ki

15. If you are going to order a nabemono in the Japanese restaurant , which of these dishes would you
select?
a. Donburi
b. Ramen
c. Sukiyaki
d. Miso soup

16. Agenomo method has become more necessary in the preparation of Japanese food. Which of the
following stipulates an agemomo method?
a. The quantity of the oil and variation of the butter
b. The quality of the oil using low-heat method
c. The oil temperature and quality and consistency of the batter
d. The temperature of the oil and consistency of the butter

17. A food’s nutritive value, flavour and appearance do not stay the same after cooking. Which
Japanese cooking method allows foods to retain most of its colour and nutritive value?
a. Agemono
b. Namamono
c. Mushimono
d. Yakimono

18. Dashi is Japanese soup stock that is the backbone of many Japanese dishes. Which ingredients
would you select in making awase dashi?
a. Kombu and Katsuobushi 
b. Kombu and iriko
c. Iriko or niboshi 
d. Iriko and shiitake mushrooms 

19. What conclusion can you draw from the use of seasonings and flavourings?
a. They are needed only in bland foods
b. They are used to mask dull flavours
c. They are used to change the natural flavour of food
d. They enhance the natural flavour of food is part of the art of cooking

20. Japanese religion is primarily a mix of Buddhism and and Shintoism. Both of these religions value
purity, naturalness, and simplicity. Which of the following shows a strong evidence of Buddhism in
Japanese food preparation? .
a. Fine blending of ingredients
b. Serving food in a small or chopped pieces.
c. The taste of a dish depends on proper mixing of ingredients.
d. Using fresh vegetable from a natural source

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 COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Physically Detached Yet Academically Attached

21. Chinese and Japanese
invasions during the 14th until 20th century gave rise to a culinary influence to Korea that remains
today but how would you distinctly describe a Korean cuisine from its invaders?
a. At the root of Korean cooking is the idea that food has medicinal properties
b. By the large number of dishes served from the Korean course menu
c. By adapting Confucian principles approved as the pillar of the new food preparation.
d. By the use of spicy red pepper as seasoning

22. Which of the following identifies the main difference between Korean's Hanjeongsik and Japanese
Kaiseki Ryori?
a. The number of meals
b. The extravagant table during meal times
c. The artistic presentation
d. The tea ceremony

23. What other way would you choose to prepare Ssam?

a. A lettuce wrapper and various ingredients such as rice, pork, or kimchi.
b. A steamed sliced pork wrapped in other vegetable leaves
c. A rice paper roll consisting of pork, prawn, vegetables
d. A lumpia wrapper consisting of ground beef and vegetables.

24. How would you differentiate kimbap from sushi?

a. The use of rice
b. The use of sesame oil
c. The use of raw ingredients
d. The use of seasonings

25. What initial method would you take to prepare Kimchi?

a. Brining
b. Canning
c. Fermenting
d. Freezing

26. If kimchi fridge is not available, what other best option would you choose to store kimchi?
a. Storing in a room temperature using glass container.
b. Using ong-gi to store in an optimal condition.
c. Storing in a plastic container in a dry room temperature
d. Placing the kimchi in a tightly sealed container and keep in the fridge.

27. Which of the following temperature ranges lies completely within the temperature danger
zone of Kimchi?
a. at or below 39°F
b. 40°F-100°F
c. 40°F-120°F
d. 40°F - 140 °F

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 COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Physically Detached Yet Academically Attached

28.What method of
preparation would you apply in making Bulgogi?
a. Beef should be cut thinly and marinated in soy sauce.
b. Beef should be cut thinly and braised in sake
c. Beef should not be seasoned during grilling
d. Beef should be wrapped in a lettuce and marinated with sesame oil

29. If you have the following ingredients at hand like potato noodles spinach, beef, s onion, roasted
carrots and mixed of seasoning made of soy sauce, sesame oil and sugar. Which of the following
Korean dishes would you make?
a. Bibimbap
b. Galbi
c. Japchae
d. Tteokbokki

30. How can you classify the social status of a Korean household according to scoiety of Choson
Dynasty?
a. By establishing men could have second wives besides their first wife
b. By determining the number of dishes served at meal time
c. By obliging to pay taxes
d. By obtaining high positions in the government

Test II. Identification.

1. Associated with writing development and silk weaving. ______________

2. The staple grain of northern China. _________________.
3. The cooking practices in China depend on the nature of the geography of each particular
__________.
4. The sequence of rulers from the same family in the context of a feudal or monarchical system
known as ______________
5. The most common piece of equipment used in a range of cooking techniques like stir frying
.________________
6. T he most common form of Chinese spoken in the south of China, Hong Kong and Macau
7. The Essential companion of the Japanese knife. __________________
8. The Japanese culinary term referring to a steamed dish. _______________________
9. The traditional Korean meals boast abundant side dishes is known_________.
10. The emperor's daily menu in Korean cuisine is called ______________.

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 COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Physically Detached Yet Academically Attached

Test III. Essay: Your essay will be graded based on this rubric. Consequently, use this rubric as a
guide when writing and check it again before you submit.

Clarity of ideas 2.0 points

Information presented in logical order 1.5 points
Sentence Structure, Grammar and spelling 1.5 points
5.00 pts

1. If you are going to be a professional Chinese chef, what do you think are the most important things
to learn first in Chinese cooking and why?

2. Plan a typical Korean meal that includes fresh and seasonal foods. In your meal planning, two or
three traditional methods of cooking should be included.

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