Foods

1. Mila has sautéed some meat in the pan. There are some brown bits left on
the bottom of the pan. While the pan is still on the stove, she added some white
wine and scrapped the bottom of the pan. What do you call the technique she
just used?
a. Cleaning c. Caramelizing
b. Deglazing d. Flambé
2. If a recipe calls for you to “beat” something, what are you being asked to do?
a. Harass it.
b. Roll it with a rolling pin.
c. Agitate the mixture until it is smooth.
d. Cut it into smaller pieces.
3. Energy value is expressed in terms of calories which represents the chemical
energy that is released as heat when food is oxidized. Which nutrient has more
than twice the calorie per gram?
a. Carbohydrate c. Fat
b. Protein d. Mineral
4. Food furnishes the body with the different nutrients it needs. Which of the
following nutrients is needed as the main structural component of the body?
a. Carbohydrates c. Fat
b. Protein d. Fiber
5. Fresh produce contains chemical compounds called enzymes which cause
the loss of color, loss of nutrients, flavor changes, and color changes in frozen
fruits and vegetables. These enzymes must be inactivated to prevent such
reactions from taking place. What kind of vegetables needs pre-cooking before
packing?
a. Non-acidic c. Neutral
b. Acidic d. Basic
6. Which cooking method is the LEAST healthy?
a. Grilling c. Frying
b. Baking d. Broiling
7. Frostings are products that are closely associated with sugar. What kind of
sugar used primarily in the preparation of flat icings and butter creams?
a. Brown sugar c. Granulated sugar
b. Refined sugar d. Confectioner sugar
8. While Rachel is reading a magazine, she comes across a simple cake recipe.
But the recipe calls for one cup of buttermilk, which she don’t have. What
could she use instead of buttermilk?
a. regular milk and vinegar
b. coffee creamer
c. vinegar and butter
d. regular milk and butter
9. Martha, a busy mother is on a limited food budget. Which of the dishes
below is a good choice for her to prepare the viands that will still give her
family their nutrient requirements?
a. Ampalaya con karne c. Pork adobo
b. Relienong talong d. Chicken tinola
10. Which ingredient practically used in all native delicacies?
a. Sugar c. Butter
b. Coconut milk d. Rice flour
11. Water is a remarkable substance for it occurs and used in various ways.
When water boils at 212 degrees, what does “rolling boil” means?
a. the bubbles are rolling non-stop
b. the bubbles are forming rapidly and cannot be stopped when stirred
c. the bubbles are forming slowly and can be stopped when stirred
d. the bubbles are spilling out of a container
12. A cake just wouldn’t be a cake without frosting for it adds visual appeal
and flavor. What is the classification of fudge frosting?
a. Soft c. Thick
b. Uncooked d. Cooked
13. Meat is cooked to improve its palatability, increase tenderness and quality.
To minimize meat shrinkage and retain much of its nutritive value, the best
cooking temperature is:]
a. moist heat c. high heat
b. low to moderate heat d. dry heat
14. What does ‘proofing’ means?
a. Weighing the dough to make sure loaves are the same size
b. Letting the yeast grow to produce carbon dioxide
c. Testing cakes for doneness
d. Brushing risen loaves before baking with egg whites for a shiny glazed
finish
15. The boiling point of water is a very important reference point in cooking.
When boiling water what does adding salt do?
a. Make the water softer
b. Makes the water boil more quickly
c. Makes the water boil at higher temperature
d. Makes the water boil at a lower temperature
16. Food safety is the most important factor in cooking. It doesn’t matter how
delicious or complicated the recipe is: if the food makes people sick because of
improper cooking or handling, all the efforts will be wasted. How long does it
take for bacteria to double their numbers at warm temperatures?
a. half an hour c. 4 hours
b. 2 hours d. 1 day
17. What is the final cooking temperature for raw chicken?
a. 140 °F b. 165 °F c. 155 °F d. 140 °F
18. Several ingredients act as leaveners in baking. Which ingredient for bread
hurts the leavening (rising) ability?
a. sugar b. flour c. salt d. water
19. Meats are considered rich in proteins; what kind of protein is found in
connective tissue of meat that converts to gelatin when it is cooked?
a. Elastin c. Marbling
 b. Gluten d. Collagen
20. How do you know if you are “simmering” something?
a. If there is cooking oil involved
b. If the liquid, you are dealing with has reached a rolling boil
c. If you are maintaining the temperature of the liquid just below boiling
point
d. If the liquid has reached more than the boiling point

21. Always serve beverage on _________ side of the guest using the right hand.
a. right c. center
b. left d. left or right
22. One of the objectives of good food preparation is to conserve the nutritive
value of the food. What is the best way to prepare vegetables to retain the most
antioxidant activity?
a. Serve raw c. Boil
b. Steam lightly d. Microwave
23. Salads usually use brightly colored fruits, vegetables and greens. What’s
the best way to help oil-based salad dressings adhere to the greens?
a. Used only expensive lettuce
b. salt salad before tossing
c. Add a drop of sugar to dressing
d. Make sure greens are completely dry before applying dressing
24. Nutrients are substances that enrich the body. Which of these nutrients is
needed for a healthy immune and strong connective tissue?
a. Fiber c. Vitamin C
b. Vitamin K d. Fluoride
25. Iron is absorbed the best from the diet comes from which sources?
a. meat
b. milk and milk product
c. spinach, pechay, other green leafy vegetables
 d. enriched whole grains
26. Healthy diets are:
a. adequate and balanced
b. do not include sugars
c. controlled
d. low in potassium
27. Which of the following is NOT TRUE about water in the human body?
a. helps regulate body temperature
b. will relieve fatigue, migraines, and high blood pressures
c. the largest component of the adult human body weight
d. provides a medium for chemical reactions
28. Which of the following is the correct sequence of stages in the breading
procedure?
a. Flour, egg wash, flour
b. Flour, egg wash, bread crumbs
c. Flour, water, bread crumbs
d. Egg wash, flour, bread crumbs
29. Vera is planning to have a party of more than 50 guests. What type of table
service would you recommend to her?
a. Blue plate service c. Formal service
b. French service d. Buffet service
30. A kind of cloth plays vital role in setting the mood of the dining table. What
do you call that long narrow strips of cloth used on bare tables?
a. Silence cloth c. Top cloth
b. Table cloth d. Table runner
31. When testing the doneness of the cake, a cake tester is inserted at what
part of the cake?
a. Bottom side c. side
b. Center d. Upper side
32. Chef Roy is preparing a chocolate frosting? What cooking technique would
you recommend to her?
a. Cook chocolate in a double boiler
b. Cook chocolate over high degree
c. Cook chocolate over low flame
d. Cook chocolate using steam
33. Ka Rosa is preparing a native rice cake (biko). She ran out of panocha, a
local sweetener, what could be the best substitute for panocha?
a. Brown sugar c. Washed sugar
b. Powdered sugar d. White sugar
34. What is that kitchen tool appropriate in applying egg wash to pies and
pastries?
a. Rubber scraper c. Tong
b. Spatula d. Pastry Brush
35. Which of the following mixing technique is described when a baker mixes
the dough with a pressing motion accompanied by folding and pressing?
a. Beat b. Cream c. Knead d. Fold
36. What type of cakes contains butter or other fats?
a. Batter cakes c. Chiffon cakes
b. Butter cakes d. Sponge cake
37. The recipe calls to pour the mixture of flour and liquid to the pan. What
flour mixture is being described?
a. Batter c. Dough
b. Butter d. Egg wash
38. Family Sebastiano is experiencing a hard time financially. Which of the
following shows a very appropriate economic practice?
a. Reduced quantity of food prepared
b. Recycle leftovers
c. use substitutes
d. reduced quality of food prepared 30
39. What is the process that changes the flavor, breaks down the cellulose and
reduces the water content of vegetables?
a. Cutting c. Washing
b. Preparation d. Cooking

Foods
1. B 11. B 21. A 31. B
2. C 12. C 22. B 32. A
3. C 13. A 23. D 33. A
4. B 14. B 24. A 34. D
5. A 15. A 25. A 35. C
6. C 16. C 26. A 36. B
7. D 17. B 27. B 37. A
8. A 18. C 28. B 38. B
9. D 19. D 29. D 39. D
10. A 20. C 30. D

40. Sheryl is cooking eggs for breakfast. She breaks the eggs