Professional Documents
Culture Documents
BTLED - 4
1) Jonas has sautéed some meat in the pan. There are some brown bits left on the
bottom of the pan. While the pan was still on the stove, he added some white wine and
scarped the bottom of the pan. What do you call the techniques just used?
a. Cleaning
b. Deglazing
c. Caramelizing
d. Flambé
2) Energy value is express in terms of calories which represents the chemical energy
that released as heat when food is oxidized. Which nutrient has more than twice the
calorie per gram?
a. Carbohydrates
b. Protein
c. Fat
d. Minerals
3) 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
b. Protein
c. Fat
d. Fiber
4) Frostings are products that are closely associated with sugar. What kind of sugar is
used primarily in the preparation of flat icings with butter cream?
a. brown sugar
b. refined sugar
c. granulated sugar
d. confectioner sugar
5) 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. Elastic
b. Gluten
c. Marbling
d. Collagen
9) What happens to carbohydrates that are not used right away as energy?
a. They are stored in the body as fat.
b. They are stored in the body as amino acids.
c. They circulate through the bloodstream until they are burned as fat.
d. They are all used immediately as energy.
10) All of these are good sources of Vitamin C. Which one has the most vitamin C?
a. 1 cup of sliced strawberries
b. 1 cup of chopped green chili peppers
c. 1 cup of orange sections
d. 1 cup of diced tomatoes
11) Saturated fats raise the cholesterol level in our bloodstream. Saturated fats can be
found in?
a. Olives
b. Beans
c. Movie theater popcorn
d. Fish
12) Water boils at 212 degrees. What does "rolling boil" means? The bubbles are:
a. rolling non-stop
b. forming rapidly and cannot be stopped when stirred
c. forming slowly and can be stopped when stirred
d. spilling out of a container
14) Onions when peeled or cut irritate the eyes and give biting sensations on the
tongue. This is due to the presence of:
a. sulfoxide
b. sulfur compounds
c. sodium nitrate
d. mustard oil
15) The practice of adding baking soda when cooking vegetables for the purpose of
retaining the green color and the crispness should be avoided primarily because:
a. the flavor of the vegetable is modified
b. vitamin C is destroyed in the presence of alkali
c. they become less palatable
d. they become hard to digest
16) To minimize meat shrinkage and retain much of its nutritive value, the best
cooking temperature is?
a. moist heat
b. low to moderate heat
c. high heat
d. dry heat
18) Why should eggs be beaten with the use of copper bowl? Copper bowl ________.
a. is special metal that makes egg fresher
b. makes egg fluffy and moist
c. keeps eggs fresh and firm
d. has special property which stabilizes the eggs
19) What do you call that pourable mixture of flour, liquid and other ingredients?
a. Dough
b. Batter
c. Cream
d. Syrup
21) Diana is cooking eggs for breakfast. She breaks the eggs one at a time into a dish
and slide them into a hot water for about 3 to 5 minutes or unitl the whites are
coagulated and yolks are still soft. What procedure in cooking eggs does she apply?
a. Boiling
b. Poaching
c. Simmering
d. Blanching
22) Every chef knows that "mise enplace" is the first step to a successful food
preparation. This French term which means putting everything in place applies to
________.
a. throwing the garbage
b. sautéing the spices
c. creaming the butter
d. pre-heating the oven
23) Mixed vegetables are best when cooked very briefly by dipping the food into a
boiling water until they are crisp-tender and then into cold water. This practice is
called ________.
a. Blanching
b. Baking
c. Sautéing
d. Steaming
24) Pasta is cooked in boiling water with salt and oil for about 12 to 15 minutes or until
"al dente." Al dente is an Italian term which means ________.
a. firm yet tender to the bite
b. soft and soggy
c. pleasant flavor
d. crisp texture
25) A student is preparing chicken macaroni salad as an appetizer dish. What will the
student do for the cooked chicken?
a. chop
b. mince
c. flake
d. grate
26) Food is more appetizing to the eye if small portions of colorful food such as celery,
parsley and tomatoes are added to a dish to improve its appearance. Which of the term
applied to the statement?
ALMAGRO, CHARLES VINCENT N. BTLED - 4
a. glace
b. garnish
c. frosting
d. decoration
28) Which is a thickening agent made by the combination of 1 part melted butter and 1
part flour, cooked together?
a. Roux
b. Roe
c. Raw
d. Row
29) The food is prepared by skewing the meat, seasoned and brushed with oil, placed
on greased grid and cooked over live coals. Which is referred to?
a. Broil
b. Bake
c. Barbeque
d. Pan fry
30) Which term applies when eggs and cream are beaten rapidly until thick and stiff
with a whisk to incorporate air and increase volume?
a. Creaming
b. Whipping
c. Blending
d. Stirring
31) To soak the meat or fish in a mixture of oil, vinegar and wine to add flavor and
make it tender is to ________ it.
a. marinade
b. season
c. dip
d. marinate
32) Working the dough by stretching and folding in a floured surface to obtain the
required consistency is ________.
a. Beating
b. Kneading
c. Punching
d. Folding
33) Which of the following term may apply in cutting vegetables into thin match sticks
size which are used to garnished dishes?
a. Mirepoix
b. Macedoine
c. Brunoise
d. Julienne
34) A 50g serving size of chiffon cake contains 3g fat, 22g carbohydrates and 3g
protein. How many kcal are in a serving size of chiffon cake?
a. 117 kcal
b. 127 kcal
c. 137 kcal
d. 147 kcal
ALMAGRO, CHARLES VINCENT N. BTLED - 4
35) Fat-soluble vitamins can easily be dissolved in fat. The following are examples of
fat soluble vitamins, EXCEPT:
a. Vitamin D
b. Vitamin K
c. Vitamin E
d. Vitamin C
36) The food pyramid illustrates the balance of foods needed for a healthy lifestyle.
Fat, sugar, salt and alcohol are group under what classification?
a. Eat Least Food
b. Eat Moderately Foods
c. Eat All Foods
d. Eat Most Foods
39) What vitamin deficiency is present when a person suffers from poor night vision or
blindness?
a. Retinol
b. Thiamine
c. Niacin
d. Folic acid
40) What disease would result to a person who has an iron deficiency?
a. Cough and cold
b. Nose bleed
c. Anemia
d. Xeropthalmia
41) Which of the following fruit and vegetables have higher water percentage
composition?
a. Apple
b. Strawberry
c. Carrots
d. Tomatoes
46) Estimate the kilocalorie value of a 25g biscuit with 16g total carbohydrates.
a. 54 kcal
b. 64 kcal
c. 74 kcal
d. 84 kcal
51) Eliza wants to celebrate her birthday in a restaurant. She ordered food from
appetizer to dessert at P300.00 per cover, good for 60 pax and she paid a total amount
of P18,000. What type of menu did she avail of?
a. Table d'hote
b. Cycle menu
c. Ala carte
d. Static menu
52) A TLE teacher plans to prepare Chicken Galantina for her food and nutrition class.
What cooking method is applied for this chicken dish?
a. Broiling
b. Roasting
c. Frying
d. Steaming
53) Sauce is a richly flavored thickened liquid, used to complement a meal. What
leading sauce is used in making Carbonara?
ALMAGRO, CHARLES VINCENT N. BTLED - 4
a. Veloute sauce
b. Brown sauce
c. Bechamel sauce
d. Tomato sauce
54) Vegetables have different degrees of doneness. It is done when it has reached the
desired degree of tenderness. The following are the guidelines to achieve proper
doneness in vegetables, EXCEPT:
a. cook vegetables close to serving time
b. cut vegetables into uniform pieces
c. separate tough part from tender part
d. cook different kinds of vegetables together
55) Eggs serve many important functions in cookery. What is the function of eggs when
it is used to bind food together?
a. as a leavening agent
b. as a thickening agent
c. as a clarifying agent
d. as an emulsifying agent
56) In an American service, all drinks should be served ________ of the guest.
a. at the right side
b. at the left side
c. across
d. in front
57) Mother wants to prepare Callos and Goto for father's birthday party. Which variety
of meat could you suggest for these recipes?
a. Tongue
b. Tripe
c. Heart
d. Liver
58) The teacher demonstrated to the students the proper way of slitting the abdominal
part of the poultry and pulling out the entrails. This step in dressing chicken is referred
to as ________.
a. slaughtering
b. defeathering
c. evisceration
d. scalding
59) The students are preparing food for their culminating activity. They are expected
to invite 100 guests. What type of service is more convenient for 100 guests with
limited space and food servers?
a. Counter service
b. Russian service
c. Buffet service
d. French service
60) Jessa plans to cook Bopiz for her catering function. Which part of pork cuts would
she buy?
a. Leg
b. Loin
c. Picnic
d. Variety
c. Browning agent
d. Leavening agent
65) One sachet of powdered juice contains 60g orange flavor. How many liters of water
should be added if the proportion is 1g powder, 20 mL water?
a. 3.5 L
b. 2.3 L
c. 2.0 L
d. 1.2 L
67) Which of the statement about the general direction for Low-Cholesterol diets is
FALSE?
a. use of corn oil
b. avoid coconut milk
c. use of margarine
d. trim all visible fats from meat
70) The main course or courses of dinner consisting usually of meat, fish or pulses with
or without accompaniments is called ________.
a. entrée
b. espagnole
c. emincer
d. entremets
ALMAGRO, CHARLES VINCENT N. BTLED - 4
71) The main goal in meal planning, food preparation and service is _________.
a. present low cost foods
b. serve appetizing meals
c. satisfaction of family members
d. keep meals nutritionally adequate
74) Which of the following has the biggest expense in the food budget?
a. Meat
b. Fruits
c. Cereals
d. Dairy
76) One of the functions required before assembling the food materials to produce
quality meals is ________.
a. market list
b. menu planning
c. mis en place card
d. standardized recipe
77) When guests enter into a restaurant the first thing that a receptionist should offer
is ________.
a. water
b. appetizer
c. bread and butter
d. menu card
c. Baked mussels
d. Seafood sinigang
81) When the recipe calls for steaming fish and a steamer is not available, what will
you do?
a. Place the fish wrap in banana leaf and cook in a tightly covered frying pan
containing water.
b. Place the fish in a frying pan and cover with coconut milk.
c. Place the fish in a casserole lined with barbecue stick and apply heat.
d. Place the fish in a frying pan, add water and cook.
82) Baking chiffon cake requires a baking temperature of 350 degrees Fahrenheit. What
is its equivalent in Centigrade if your oven thermostat was set in degree Celsius?
a. 176 degree Celsius
b. 186 degree Celsius
c. 196 degree Celsius
d. 206 degree Celsius
83) Olivia bakes cheese bread, forming a fairly firm, porous structure. What gives
structure to the cheese bread?
a. Albumen
b. Gluten
c. Whey
d. Casein
84) What will you do to the shortening if you want to make quick breads using the
biscuit method?
a. Melt the shortening
b. Cream the shortening
c. Fold in the shortening
d. Cut in the shortening
85) The students are cutting apples for their apple pie filling. They noticed that
browning occurs at the cut surfaces of apples. What process may have caused the
browning color of an apple?
a. Reaction between protein, amino acids and sugar
b. Oxidative enzymatic changes
c. Carmelization of sugar
d. Over handling
88) Which ingredient controls and regulates the fermentation in bread making?
a. Yeast
b. Salt
c. Baking powder
d. Sugar
ALMAGRO, CHARLES VINCENT N. BTLED - 4
89) A blunt knife with an extremely flexible steel blade primary used for mixing colors
in cake designing is ________ knife.
a. cake
b. serrated
c. chef
d. palette
90) Which is usually done with a fork to make small holes in bottoms and side of crust
for single crust pies?
a. Docking
b. Punching
c. Cutting
d. Fluting
94) Which icing is made from shortening, sugar syrup and eggs?
a. boiled icing
b. royal icing
c. buttercream icing
d. fondant icing
95) When the pastry shell is baked before it can be filled, this is called ________.
a. molding
b. blind baking
c. proofing
d. resting
97) Which living organism feeds in sugar to produce alcohol and carbon dioxide?
a. Yeast
b. Bacteria
c. Fungi
d. Mold
c. Staphylococcus aureus
d. Shigella