ZAMBOANGA CITY STATE POLYTECHNIC COLLEGE

RT. Lim Blvd. Zamboanga City

College of Teacher Education
Food Technology
MID-TERM EXAM

Name: ______________________________ Score: ___________

Year/Sec: ___________________________ Date: ____________
TEST I MULTIPLE CHOICE
DIRECTIONS: Choose the best answer and write only the letter of your choice on the space
provided before each number.
_______1. What should you do before operating an unfamiliar equipment?
a. Clean the equipment c. Read and study operating manual
b. List down the characteristics d. Repair the equipment
_______2. Its main purpose is to hide the legs of the table.
a. Table Napkin c. Table Skirting
b. Table Setting d. Tableware
_______3. A small piece of table linen that is used to wipe the mouth.
a. Table Napkin c. Table Skirting
b. Table Setting d. Tableware
_______4. This is an informal way of table setting wherein the foods are placed at the middle of the
table.
a. American Style c. English Style
b. Buffet Style d. Russian Style
_______5. Napkins are included in the table setting for a formal meal. Where the napkin should be
placed?
a. At the end of the table after the serving dishes
b. At the front of the table before the serving dishes
c. At the place setting on the left of the dinner plate
d. At the place setting on the right of the dinner plate
_______6. Compared to Family Setting, Continental or Russian style is:
a. Less Formal c. Passes from person to person
b. More Formal d. Used only in restaurants
_______7. What type of cooking uses wet method?
a. Baking c. Broiling
b. Basting d. Grilling
_______8. These are the following preparation in using the equipment except.
a. Assemble safely c. Use it immediately
b. Equipment should be clean before using d. Use tools in correct type and size
_______ 9. These are all dry goods except one;
a. Cereals c. Ham
b. Flour d. Sugar
_______10. What should you do after learning that the equipment is malfunctioning?
a. Call your teacher c. Sell it to junk shop
b. Continue your work d. Shut it down
_______11 A method where water is allowed to vaporize and the food is placed on a rack over a
vaporizing steam.
a. Blanching c. Poaching
b. Parboiling d. Steaming
_______12. Sausages, ham, salami and bacon are classified as
a. Dairy products c. General food items
b. Deli meat products d. Meat, seafood and poultry
_______13. How to cook very delicate foods such as eggs-out-of-shell and fish.
a. Boiling c. Poaching
b. Frying d. Simmering
_______14. Set standards not only for taste, but also for appearance, texture, and temperature.
a. Choose Healthy Preparation Techniques c. Serve Quality Food
b. Protect the Nutrients in Food d. Set Quality Standards for Food

_______15. Kind of table skirting that is made from a sequence of back-to-back knife pleats
a. Box Pleats c. Gathered or Shirred
b. Fringe d. Knife Pleats
_______16. Which of the following does not belong to the group?
a. Biopreservation c. Pasteurization
b. Freezing d. Vacuum Packing
_______17. It is one of the oldest and easiest methods of food preservation.
a. Canning d. Freezing
b. Drying d. Salting
_______18. Why does food get spoiled?
a. Because bacteria stop growing on food
b. Because food is preserved
c. Because it should!
d. Because of bacteria, mold, yeast, moisture, temperature and chemical reaction
_______19. It is important to retain nutrients during preparation and cooking.
a. Choose Healthy Preparation Techniques c. Serve Quality Food
b. Protect the Nutrients in Food d. Set Quality Standards for Food
_______20. A type of food preservation technique that involves sealing food in sterilized, airtight
containers.
a. Canning c. Freezing
b. Drying d. Irradiating

TEST II MATCHING TYPES

DIRECTIONS: Match Column A with the correct answer on Column B, write only the letter of
your answer on a space provided before each number.
Column A Column B
______21. These are used to whip, beat and blend a. American Style
food. b. Bird of Paradise
______22. Refers to table utensils used to served and c. Box Pleat
eat food. d. Dinnerware
______23. A machine used to grind, blend, puree, crush, e. Family Style
knead, slice, shred and julienne. f. Flatware
______24. A machine used to grind meat or vegetables. g. Food Chopper
______25. Refers to glass and drinkware items. h. Food Processor
______26. It is a classy napkin folding technique that is i. Glassware
simple, fast, and made easily with most napkins. j. Gathered or Shirred
______27. It is a napkin folding technique requires a stiff k. Grinder
napkin. l. Knife Pleat
______28. A fabric drape drawn together by threads along m. Lotus
the top hem providing extra body to the skirt. n. Pyramid
______29. This is a formal way of table setting and serving. o. Russian Style
______30. It is a classic choice that is the least expensive
of the pleated variety

TEST III MODIFIED TRUE OR FALSE

DIRECTIONS: Write the word TRUE if the statement is correct but if it is false, change the
underlined word to make the whole statement true on the space provided before each number.
_________31. Buffet Style is a type is used when there are many guests.
_________32. Napkin Folding is a type of decorative folding done with a cloth.
_________33. Chopping Board is used to flatten dough.
_________34. Boiling is done by immersing food in boiling water/liquid.
_________35. When budget and easy clean up are a priority, consider Gathered or Shirred.
_________36. Knife placed at the left side of the plate.
_________37. Fleur-de-lis Napkin Fold is excellent for more formal restaurants.
_________38. Flatware is made of silver, silver-plated, stainless steel like creamery set, candy bowl.
_________39. The heat source is below the food is broiling.
_________40. Fringe Table Skirting is a playful addition to party tables.

IV. ESSAY
DIRECTIONS: Explain Comprehensively.
41-45. Explain the importance of OHS (Occupational Health and Safety).

46-50. Out of 10 traditional method of food preservation. For you what is the best method? Defend your
answer.
Answer Key
TEST I Multiple Choice
1. C 11. D
2. C 12. B
3. A 13. C
4. C 14. D
5. C 15. A
6. B 16. B
7. B 17. B
8. C 18. D
9. C 19. B
10.D 20. A

TEST II Matching Types

21. Whip
22. Flatware
23. Food Processor
24. Grinder
25. Glassware
26. Pyramid
27. Bird of Paradise
28. Gathered or Shirred
29. Russian Style
30. Knife Pleats

TEST III Modified True or False

31. TRUE
32. TRUE
33. Rolling Pin
34. TRUE
35. Plastic Table Skirting
36. Right Side
37. TRUE
38. Hollowware
39. Grilling
40. TRUE