Final Examination

Food Selection and preparation

1. It is a deep bowl that is particularly well suited for mixing ingredients together in.
a. Mixing bowl b. cake pan c. oven d. plain sheet
2. It is a baking pan formed of group of connecting cups usually used for muffins or cupcakes.
a. Molder b. cake pan c. muffin pan d. baking sheet
3. It is a device that is used to determine weight.
a. Oven b. Mallet c. Weighing scale d. spatula
4. It is used to flatten and tenderizes meat.
a. Meat mallet b. Hammer c. Spoon d. knife
5. It is used to muddle cocktails, stir a pot, mix both wet and dry ingredients.
a. Spatula b. Tongs c. Wooden spoon d. cups
6. It is usually shaped like hollow and used to catch a direct downward flow.
a. Funnel b. Colander c. Spoon d. baking
7. It is use to flatten or roll the dough.
a. Dough cutter b. Rolling pin c. bowl d. knife
8. It can be used to grease a pan before pouring in cake better or egg wash.
a. Pastry brush b. Spatula c. Whisk d. bowl
9. This tool is ideal for scrapping the last bit of batter or dough out of a pan or in a bowl.
a. Rubber scrapper b. Spatula c. knife d. Whisk
10. It is the process cooking food by indirect heat/dry heat without direct exposure to a flame typically in an oven or on hot
surface.
a. Cooking b. baking c. Whisk d. knife
11. _____is cooking over or under a source of direct heat such as coals, a gas burner, or a glowing electric unit.
a. Broiling b. Boiling c. Roasting d. Baking
12. _______ is cooking on a spit before an open fire or by covering with hot coals.
a. Broiling b. Boiling c. Roasting d. Baking
13. _______ is cooking in an oven, whereby, convection currents aid in heating the air and equalizing the oven
temperature.
a. Broiling b. Boiling c. Roasting d. Baking
14. ______ is cooking in water at boiling point.
a. Broiling b. Boiling c. Roasting d. Baking
15. _____ is a set of instructions for making a food dish from various ingredients.
a. Ingredients b. Menu c. Recipe d. Procedure
16. Formula of centigrade to Fahrenheit.

a. (9 x °C)/5 + 32 b. 1.8 x °C – 32 c. 5/9 (°F – 32) d. 1.8 x °C + 32

17. . Formula of Fahrenheit to Centigrade.

a. (9 x °C)/5 + 32 b. 1.8 x °C – 32 c. 5/9 (°F – 32) d. 1.8 x °C + 32

18. Leafy Vegetables are often called as _______?

a. Green vegetable b. herbs vegetable c. Nutritious vegetable d. citrus vegetable
19. Seed Vegetables are sometimes called _______?
a. leguminous vegetables b. legums vegetable c. leguminus Vegetable d. Legumino Vegetable

20. Oranges, banana, grapes and manges are some examples of ______.
a. seed fruit b. fleshy fruit c. fruit vegetable d. collective fruits
21. Strawberry, blue berry, atis are some examples of ______
 a. seed fruit b. fleshy fruit c. fruit vegetable d. Aggregate fruits
22. _______— These are fruits from a single ovary, which remain succulent instead of turning dry at maturity.
a. seed fruits b. fleshy fruits c. fruit vegetables d. Aggregate fruits

23. _______-- Fruits that developed when the ovary opens at maturity and discharges the seeds.
a. dry fruits b. fleshy fruits c. fruit vegetables d. Aggregate fruits
24. ____— These are fruits that develop from a flower with carpels distributed loosely or closely over a common receptacle.
a. dry fruits b. fleshy fruits c. fruit vegetables d. Aggregate fruits

25. _______ --These are fruits that are formed from many flowers that have collected together
a. collective fruits b. fleshy fruits c. fruit vegetables d. Aggregate fruits
26. Fruits are produced from ______.
a. flower b. fleshy fruits c. fruit vegetables d. Aggregate fruits

27. a. Wire wrisk b. Wire wisk c. Wire whisk d. wire whisck

28. ______- is used in preparing food by cooking and toasting.

a. heat b. charcoal c. oven d. boiling

29. a. chopping b. mincing c. slicing d. dicing

30. a. chopping b. mincing c. slicing d. dicing

31.

a. chopping b. mincing c. slicing d. dicing

32.

a. chopping b. mincing c. slicing d. dicing

33.

a. Julienne Strips b. diagonal slicing c. slicing d. dicing d. Chopping

34.

a. Julienne Strips b. diagonal slicing c. slicing d. dicing d. Chopping

35. ______-- Change a solid to liquid by boiling.

a. Melt b. Poach c. Broil d. Steam
36. _____-- Cook food in hot liquid just below the boiling point.
a. Melt b. Poach c. Broil d. Steam
37. _____ -- Cook by direct heat.

a. Melt b. Poach c. Broil d. Steam

38. _______-- Cook food by steam in a covered steamer rather than in boiling water.
a. Melt b. Poach c. Broil d. Steam
 39. ______-- a. Can opener c. garlic press c. grater d. slotted turner

40. _____-- a. bolster b. butchers knife c. bread knife d. French knife

41._____-- a. bolster b. butchers knife c. bread knife d. French knife

42. ____-- Cut into small, uneven pieces.

a. Chop b. Break c. Dice d. Steam
43. _____--Divide into pieces.
a. Chop b. Break c. Dice d. Steam
44. ____- Cut into small pieces of uniform size and shapes, first, lengthwise then crosswise to make cubes.
a. Chop b. Break c. Dice d. Steam
45._____-- Separate fish into small pieces.
a. Flakes b. Break c. Dice d. Dredge
46._____ - Cut off the outer skin or rind with a knife
a. Flakes b. Peel c. Pare d. Dredge
47.____ -- Pull off the outer skin or rind with hand.
a. Flakes b. Peel c. Pare d. Dredge

48. ____-- Remove the skin by rubbing it with the sharp edge of the knife.
a. Flakes b. Peel c. Pare d. Scrape
49. ___ -- Scatter sugar, flour, and salt over food.

a. Flakes b. Sprinkle c. Spread d. Scrape

50. ____-- a baby chicken ,4-6 weeks
a. Pullet b. chicks c. stag d. boiler
II- Identification:
1. _________= is the meat of a sheep under 1 year old.

2. __________= is a laying hen , 8 months old.

3. ___________= comes from rabbits that should be 3 to 4 months old before they are slaughtered for food.

MEASUREMENTS AND CONVERSIONS

Heat Fahrenheit Centigrade/Celsius

Very Cool 4. ______ 110
Cool or Slow 275-300 5. ______
Moderate 6. _____ 175
Hot 425 7. ______

Dash = 10. ___________

3 Teaspoons (tsp.) = 11. ____tbsp
4 Tbsp. = 12. ____cup
 16 Tbsp. = 13. ____cup
2 cups = 14. _____pint
2 pints = 15. _____quart
4 quarts = 16. _____gallon
8 quarts = 17. _____peck
4 pecks = 18. ______bushel

19 . _____— Cook in an oven.

20. ________ — Baste meat from time to time with a highly-seasoned sauce as it cooks by direct heat over coals, in an
oven or under a broiler.
21. ________ — Moisten food while it is being baked to prevent it from drying out.
22. ________— Put boiling water over food or dip the food into boiling water and then into cold water.
23. _______— Cook in liquid until bubbles appear and rise to the top and break on the surface.
24. _____ — Cook by direct heat.
25. _____ --Brown meat or vegetable in a small amount of liquid.

26. ______ — Cook by braising.

27. _______— Change a solid to liquid by boiling.

28. _______— Cook food in hot liquid just below the boiling point.
29. ________— Cook meat or poultry uncovered in oven without added moisture.
30 ______ — Cook just below boiling point.

31. . _______— are uniform stock cuts from large blocks of frozen fillets.
32. _______ — are cross section slices cut from a large, dressed fish

33. _____— the boneless side of the fish cut lengthwise from the backbone.
34. ____ — is whole fish with scales, fins and head re- moved

35. ______ — Cut into small, uneven pieces.

36. ______- — Cut into pieces of uniform size and shapes, first, lengthwise then crosswise to make cubes.
37. ______— comes from rabbits that should be 3 to 4 months old before they are slaughtered for food.
38. _______ — is meat from immature animals of the bovine species.
39. _______— Separate fish into small pieces.
40. ________ — is a mature male chicken
41. ________ — is a surgically unsexed male chicken (usually un- der 8 months of age)
42. ____ — Cut into thin, match-like strips.
43. ____________ — is the most popular size for a family.
44. Fishes are high in ______________ , 45 . _____________
And low in 46___________ and 47_____________.
48. _______________ 49. ______________ 50. __________