QUIRINO STATE UNIVERSITY

MADDELA CAMPUS
Maddela 3404, Quirino

COLLEGE OF TEACHER EDUCATION

HETLE -110
(School Food Service Management)
MIDTERM EXAMINATION
Second Semester, S.Y.2020 - 2021

Name: _______________________________________________ Date: _____________ Score:________

TEST I –MULTIPLE CHOICE: Read the statement carefully. Select the letter of your answer from
the choices given. Write the letter of your answer on the space before the number.

_____1. A food service industry that uses plate combinations, meal ticket grouping of foods when
pricing, attractive displays, counter arrangement and special equipment for merchandising.
A. Coffee Shops B. Cafeteria Services C. Catering Service D. Faculty Club
_____2. They served food of high popularity rating such as: Beverages, cold sandwiches, baked
products, grilled foods and ice cream products.
A. Coffee Shops B. Cafeteria Services C. Catering Service D. Faculty Club
_____3.Food service is usually designed for a set meal to fully utilize labor, materials and
equipment.
A. Faculty Club B. Union Building C. Residence Halls D. Coffee Shops
_____4. Foods are ready to cook or serve immediately are a great convenience for homemakers
A. Cafeterias B. Coffee Shops C. Drive – Inns D. Take –out Foods
_____5. Food is usually short-order type of specialty items.
A. Cafeterias B. Coffee Shops C. Drive – Inns D. Take –out Foods
______6. Informal service with informal, cheerful and friendly atmosphere.
A. Cafeterias B. Coffee Shops C. Drive – Inns D. Take –out Foods
______7. It is regarded as an effective implement in industry’s personnel relations program.
A. Industrial Lunchrooms C. Hospital Food Service
B. Hotel & Club Food Service D. Employee Food Service
______8. The following are types of Industrial Lunchrooms except one:
A. Cafeteria B. Executive Dining Rooms C. Seated Service D. Drive -Inns
______9. A separate dining area for employees of the food service department that provides a change
from the area of work promotes group spirit, refreshment and relaxation.
A. Industrial Lunchrooms C. Hospital Food Service
B. Hotel & Club Food Service D. Employee Food Service
_____10. A structure of relationships, which controls the activities of a group of individuals working
for the accomplishment of specific ends.
A. Food Service B. Restaurant C. Organization D. Establishment
_____11. It is a vital function in building and maintaining organization
A. Administration B. Personnel Function C. Personnel Policy D. All of the above
_____12. He /She must act as the representative of management and as the advocate of the
employees, he must possess the requisite character and personality.
A. Manager B. Personnel Director C. Personnel Staff D. Chef
_____13. The food service industry must of necessity to recruit many of its employees from the links
of unskilled workers.
A. Manager B. Personnel Director C. Personnel Staff D. Training
_____14.Explain and demonstrate how the job should be done properly.
A. Check – up B. Performance C. Presentation D. Preparation
_____15. It is to let the new employee go through the procedure himself.
A. Check – up B. Performance C. Presentation
_____16. It change the molecular structure of the food, alter its texture, taste, odor, and appearance.
A. Cooking B. Heating C. Mixing D. All of the above
_____17. This technique includes scalding, poaching, simmering, stewing, braising, boiling,
parboiling, blanching and steaming
A. Dry- heat preparation C. Mixed Preparation
B. Moist Heat Preparation D. Food Preparation

VISION MISSION
The leading center for academic and technological excellence Develop competent and morally upright professionals and generate
and prime catalyst for a progressive and sustainable Quirino appropriate knowledge and technologies to meet the needs of Quirino
Province and Southern Cagayan Valley. Province and Southern Cagayan Valley.

“Molding Minds, Shaping Future”

 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela 3404, Quirino

COLLEGE OF TEACHER EDUCATION

_____18. The heat is transferred using a range or a fryer in preparing food.

A. Conduction B. Convection C. Induction D. Radiant Heat
_____19. A flat-surfaced range that have the coils buried underneath conduct heat.
A. Conduction B. Convection C. Induction D. Radiant Heat
_____20. It makes the food more attractive and more appetizing to the eye.
A. Decoration B. Garnishes C. Leaves D. All of the above
_____21.The following are the basic information needed in the customer complain report except.
A. Place B. Time C. Nature of incident D. Contact number
_____22.It is the food service operations plan for meeting the needs and expectations of its guests.
A. Recipe B. Menu C. Budget D. All of the above
_____23. It is a meal divided into a set number of courses with limited or no choice.
A. A la Carte B. Table d’hote C. Standard D. Combination
_____24. It is a menu where all items are available throughout the day.
A. Set menu B. Cyclic Menu C. Card of the Day D. Californian Menu
_____25. These menus usually consist of short order items and a few specials.
A. Club Menu B. Ethnic menu C. Set menu D. Cyclic Menu
_____26. It includes items, which reflect a particular geographical area and may be traditional in
terms of design with translations in English for wider audience.
A. Club Menu B. Ethnic menu C. Set menu D. Cyclic menu
____27. The process of estimating future events, often combining intuition with formal statistical
models
A. Budgeting B. Forecasting C. Estimating D. all of the above
____28. This is the point in the Production Cycle where heat is applied to food immediately prior to
service.
A. Pre-preparation B. Final Preparation C. FIFO D. Preparing
____29 This department makes certain that the products delivered by the vendors are those that
were ordered by the purchaser..
A. Pre-preparation B. Final Preparation C. FIFO D. Receiving
____30. Food items can be often be cleaned, processed, mixed, seasoned, and otherwise worked with
before the actual meal period begins
A. Pre-preparation B. Final Preparation C. FIFO D. Preparing

IDENTIFICATION A. Identify the following Food Preparation Terms. Write your answer on the
space before the number.

_________________31.It is firm, not soft or mushy, to the bite. This may refer to the doneness of
vegetables or pasta when cooking.
_________________32. To cook an item partially and very briefly in boiling water or in hot fat
_________________33. To cook in water or other liquid that is bubbling rapidly, about 212 degree
Fahrenheit
_________________34. To cook with radiant heat from above.
_________________35. The meat without the bones; boneless tenderloin of pork or beef or even
chicken; fish or boneless side of fish
_________________36 To cook in an open grid over a heat surface.
_________________37. The leaves of certain plants, used in flavoring
_________________38. To cut into small, thin strips, about 1/8 x 1/8 x2 ½ inches.
_________________39. To cook quickly in a small amount of fat.
_________________40. To cook in a water or other liquid that is bubbling gently.

VISION MISSION
The leading center for academic and technological excellence Develop competent and morally upright professionals and generate
and prime catalyst for a progressive and sustainable Quirino appropriate knowledge and technologies to meet the needs of Quirino
Province and Southern Cagayan Valley. Province and Southern Cagayan Valley.

“Molding Minds, Shaping Future”

 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela 3404, Quirino

COLLEGE OF TEACHER EDUCATION

TEST V. ESSAY: Discuss concisely and comprehensively

41 – 45. Explain this quote: COOKING is a skill, a technique, an expertise, and an art.
46 – 50 Why do we have to consider the factors to consider when planning a menu?

Rubric for Checking Answers in Essay

1 pt 2 pts 3 pts 4 pts 5 pts

No Answer Answers are partial Answers are not Answers are Answers are
or incomplete. comprehensive. accurate and comprehensive,
Did not complete. accurate and complete.
answer Key points are not
question. clear; or not stated. Key points are stated Key points are Key ideas are clearly
but not explained. stated but not stated, explained, and
explained well. well supported briefly.

VISION MISSION
The leading center for academic and technological excellence Develop competent and morally upright professionals and generate
and prime catalyst for a progressive and sustainable Quirino appropriate knowledge and technologies to meet the needs of Quirino
Province and Southern Cagayan Valley. Province and Southern Cagayan Valley.

“Molding Minds, Shaping Future”

 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela 3404, Quirino

COLLEGE OF TEACHER EDUCATION

SELF-PACED LEARNING MODULE

IN

ETLE 102
(FAMILY AND CONSUMER LIFE SKILLS)
(PRELIMS )

BY:

MA. CHANDA C. DANGKEO, MAEd

Instructor I

VISION MISSION
The leading center for academic and technological excellence Develop competent and morally upright professionals and generate
and prime catalyst for a progressive and sustainable Quirino appropriate knowledge and technologies to meet the needs of Quirino
Province and Southern Cagayan Valley. Province and Southern Cagayan Valley.

“Molding Minds, Shaping Future”

 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela 3404, Quirino

COLLEGE OF TEACHER EDUCATION

VISION MISSION
The leading center for academic and technological excellence Develop competent and morally upright professionals and generate
and prime catalyst for a progressive and sustainable Quirino appropriate knowledge and technologies to meet the needs of Quirino
Province and Southern Cagayan Valley. Province and Southern Cagayan Valley.

“Molding Minds, Shaping Future”

 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela 3404, Quirino

COLLEGE OF TEACHER EDUCATION

TABLE OF CONTENTS

Page

SYLLABUS i
PRE- TEST ii
Module 1: INTRODUCTION TO FOOD AND NUTRITION 1
Competencies 1
Discussion 1
Enrichment Activities 6
Comprehension Check Reference
8

Module 2: THE FOOD LABORATORY EQUIPMENT AND SAFETY 9

Competencies 9
Discussion 9
Enrichment Activities 20
Comprehension Check 21
Reference 21

Module 3: KEEPING FOOD SAFE FOR EATING 22

Competencies 22
Discussion 22
Enrichment Activities 25
Comprehension Check 27
Reference 28

Answer Key Comprehension Activity 29

VISION MISSION
The leading center for academic and technological excellence Develop competent and morally upright professionals and generate
and prime catalyst for a progressive and sustainable Quirino appropriate knowledge and technologies to meet the needs of Quirino
Province and Southern Cagayan Valley. Province and Southern Cagayan Valley.

“Molding Minds, Shaping Future”