a. Food-borne intoxication c. food-borne infection e.

OHS
b. Food-borne illnesses d. presentation

___D__ ___________________ is one the parts in serving food and it should be seen in your mouth,
nose, and eyes.

__E___ ___________________ is a disciplinary area concerned with protecting and safety, health
and welfare of people engaged in work or employment.

__C___ __________________ is a disease that is carried and transmitted to people by food.

__A___ __________________ is a disease that results from eating food containing toxins from
bacteria, molds or certain plants or animals.

__B___ __________________ is a disease that results from eating food containing harmful
microorganisms.
What is meant by mise-en-place?
A. Advance preparation of the raw ingredients that are going to be need that day.
B. Matching menu items with beer and wine to enhance customer satisfaction.
C. Communication and teamwork between kitchen and front of house staff.
D. Using local produce to increase sustainability and reduce kitchen wastage.

What is the general rule for cooking pasta in boiling water?

A. 1 pound of pasta, use 1 gallon of water, 1 teaspoon of salt, and 1 teaspoon of oil
B. 2 pounds of pasta, use 1 gallon of water, 2 teaspoon of salt, and 2 teaspoon of oil
C. For 100 servings of spaghetti, 6 gallons of water, 2 tablespoon of salt, and 3
tablespoon of oil
D. For 100 servings of spaghetti, 5 gallons of water, 3 tablespoons of salt and 2
tablespoon of oil.

This means cooking should be stopped when the pasta still feels firm to the bite, not soft and mushy.
A. al dente B. el dente C. el dante D. dente

Is it important to be familiar with the different shapes of pasta?

A. No, because there is only one shape of pasta.
B. No, because all of the pasta has the same time in cooking.
C. Yes, because the larger and fuller the pasta shape the shorter the cooking time.
D. Yes, so that we can adjust the cooking time because the longer and fuller the pasta
shape, the longer the cooking time.

What do you call the chart that helps to emphasize how important it is to follow the recipe and cook
pasta the right way?
A. Cooking Chart for the Same Pasta Shapes
B. Cooking Chart for Various Pasta Shapes
C. Referral Chart for the Various Pasta Shapes
D. Referral Chart for the Same Pasta Shapes

Which among the following is NOT factor affecting starch paste viscosity and starch gel strength?
A. kind and amount of starch C. heating rate
B. end point temperature D. flavor carriers
Which of the following statements is NOT observed in the proper handling and preparation of foods?
A. clean hands and nails before handling tools
B. smoking, eating and drinking while preparing foods
C. use hairnets to avoid hair going to the foods
D. wear uniform before preparing foods

Which of the following rules for storing food is NOT included in the group?
A. All foods must be cleaned first before they are stored.
B. Foods must be placed in appropriate containers and wrapped properly.
C. Strong flavored food should be covered and wrapped properly.
D. Wrap the food with foil.

FIFO stands for ___________________.

A. Fan In Fan Out
B. First In First Out
C. First In Fight out
D. Fit In Fit Out

What is true in cooking pasta?

A. Pasta gets bigger and lighter when cooked
B. Pasta gets smaller and lighter when cooked
C. Pasta gets bigger and heavier when cooked
D. Pasta gets smaller and heavier when cooked

It is the source of up to 80% calories world-wide.

a. Sugar c. starch
b. Rice d. grains
c.
These are the most important group of food crops in the world.
a. Cereals c. root crops
b. Legumes d. tubers
c.
Which of the following is the art of presenting food in an attractive way?
A. Garnish B. Mise en Place C. Plating D. Serving

The following are simple ways of presenting food like a chef EXCEPT:
A. Set the table properly C. Play with color and texture
B. Garnish appropriately D. Make sure your serving plate is small enough for each

All the following items written below are parts of the rubric. Write A = if it tells DIMENSION,
and write B = if it tells the PERFORMANCE LEVEL. Use the space before the number of the
letter of your answer.

__A___ Use of tools and equipment

___B__ Very satisfactory

___B__ Excellent

__A___ Application

__A___ Safety work habits

___B__ Satisfactory

___B__ Needs improvement

___A__ Final output

___B__ No attempt

___A__ Time management

It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain
washed or cooked ingredients from liquid.
A. Canister C. Mixing bowl
B. Colander D. Soup bowl

It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans, and the
likes and also used to scrape and clean griddles.
A. Measuring spoon C. Rubber scraper
B. Offset spatula D. Wooden spoon

It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in
batter or whipped cream.
A. Paring knife C. Wire whisk
B. Rubber scraper D. Wooden spoon

It is a screen-type mesh supported by a round metal frame used for sifting dry ingredients like starch
and flour.
A. Colander C. Sieve
B. Funnel D. Skimmer

What do you call the process of washing and sanitizing dishes glasswares, flatwares and pots and
pans either manually or mechanically?
A. Bleaching C. Ware washing
B. Hand washing D. Washing

What do you call the egg’s outer covering which accounts for about 9-12% of its total weight
depending on egg size?
A. Chalaza C. Shell
B. Germinal disk D. Yolk

What is the average weight per egg in grams if it is a jumbo size?

A. 53 C. 73
B. 63 D. 83

It is an egg’s outer covering of an egg.

a. Shell c. yolk
b. Albumen d. chalaza

It is the entrance of the latebra, channel leading to the center of the yolk.
a. Chalaza c. germinal disc
 b. Yolk d. shell
It is a covering that protects the yolk from breaking.
a. Membrane c. protein
b. Yolk d. vitelline

It is a food nutrient of an egg white which contains 3.6 grams.

a. Protein c. fats
b. Minerals d. vitamins

It contains the 67% of the liquid weight of an egg.

a. Albumen c. yolk
b. Chalaza d. membranes

It is also known as egg whites

a. Yolk c. albumen
b. Germinal disc d. chalaza

Part of an egg which is very rich in fats and protein.

a. Yolk c. germinal disc
b. Chalaza d. shell