College for Research and Technology

PRELIMINARY EXAMINATION

GENERAL DIRECTIONS: Read and follow the directions carefully.

I.IDENTIFICATION: Identify the following statement given below and write your
answer with CAPITAL LETTERS.

1. It is the kinds of food that a person, animal, or community habitually eats.

2. It is a unit that is used to measure energy.
3. It is a nutritional diagram in the shape of a pyramid, especially the food guide pyramid.
4. It is one that helps maintain or improve overall health.
5. It includes the ability to utilize properly the technical know-how qualified and competent
personnel, mobilize each personnel to do his or her assigned work.
6. It is complex, fast growing, and ever changing.
7. _____ are trained to perform to the fullest and to the best way they can.
8. Responsible for the daily operation of restaurants or other establishments that prepare and serve
food and beverages.
9. Responsible for the production of all food items.
10. Responsible in assuring that foods served are in reasonable price for the customers while the
establishment still profit.
11. They maintain utensils and equipment used in the production and food service.
12. It coordinate activities of the kitchen and dining room staff to ensure that customers are served
properly and in a timely manner.
13. It is the management function unless a purchasing agent is designed for the purpose.
14. It is the production of all items included in the menu.
15. It refers to include all activities that relate to the selling of food items.
16. Planning diets which will provide all nutrients in required amounts and proportions i.e. adequate
nutrition.
17. Meal pattern must fulfil the family needs, so that the nutrition requirement of each individual in
the family are met.
18. The amount of money available, depending upon the socioeconomic status also effects the meal
planning.
19. Any individual meal should provide enough satiety value, so that one does not feel hungry till it
is time for the next meal.
20. It is very important, because nobody likes to eat even his favorite food stuff over and over again.
21. For daily meals the first importance is given to nutritive value.
22. It is very important meal as taken after 10- 12 hours long gap between dinner and breakfast the
next day
23. : It is the main meal, hence an important meal.
24. It is generally light and usually includes snacks, sweets, tea, coffee, juice
25. It is also the main meal and should provide 1/3rd of day’s requirements and should make up for
all deficiencies in person’s meal.
 26. Refers to a business or organization attempting to acquire goods or services to accomplish the
goals of the enterprise.
27. Refers to a suitability of an item for the purpose it is required.
28. This level indicates the stock has reached to minimum and now the order must be placed.
29. The supplier should have sufficient financial resources and manpower to handle the order.
30. Purchase of goods usually in smaller quantities or in an emergency without contract or
negotiations.

II. ENUMERATION:

1-6 Kinds of nutrients

7-10 Major department of food service operation
11-13 Responsibilities of personnel
14-24 Methods of purchasing