MOCK BOARD EXAM ON FOODS AND C. Both sentences are correct D.

Both sentences are

INSTITUTIONAL MANAGEMENT incorrect

1. Sentence A. Crystals are formed from concentrated sugar 9. Sentence A. Fish contains aflatoxin which causes food
solutions. intoxication.
Sentence B. Crystallization is inversely related to the ease of Sentence B. Aflatoxin is a neurotoxin
solubility A. Sentence A is correct B. Sentence B is correct
A. Sentence A is correct B. Sentence B is correct C. Both sentences are correct D. Both sentences are
C. Both sentences are correct D. Both sentences are incorrect
incorrect
10. Sentence A. Rice starch have smaller granules than potato
2. Sentence A. Shortening impedes gluten development by starch
hydrolysis. Sentence B. Rice starch granules gelatinize earlier than potato
Sentence B. Impeding gluten development would result to starch
flaky products. A. Sentence A is correct B. Sentence B is correct
A. Sentence A is correct B. Sentence B is correct C. Both sentences are correct D. Both sentences are
C. Both sentences are correct D. Both sentences are incorrect
incorrect
11. Sentence A. Ice cream is agitated to form tiny crystals.
3. Sentence A. Vinaigrette is an example of a temporary Sentence B. Large crystals may be formed with slow freezing
emulsion
Sentence B. Temporary emulsions are separated by heat A. Sentence A is correct B. Sentence B is correct
A. Sentence A is correct B. Sentence B is correct C. Both sentences are correct D. Both sentences are
C. Both sentences are correct D. Both sentences are incorrect
incorrect
12. Sentence A. Smooth egg shell is one of the indicators of a
4. Sentence A. Fruits become more brilliant in color during fresh egg.
ripening Sentence B. It is advisable to wash eggs before storage at
Sentence B. This is due to the breakdown of chlorophyll and home
exposes the underlying pigments A. Sentence A is correct B. Sentence B is correct
A. Sentence A is correct B. Sentence B is correct C. Both sentences are correct D. Both sentences are
C. Both sentences are correct D. Both sentences are incorrect
incorrect
13. Sentence A. Bromelin is a proteolytic enzyme found in
5. Sentence A. The tough, fibrous inner core in carrots due to the pineapples.
high concentration of lignin Sentence B. Addition of fresh pineapple to agar would form a
Sentence B. The outer layer of the skin and peel of fruits has weaker gel.
higher proportion of cellulose and hemicelluloses than the A. Sentence A is correct B. Sentence B is correct
inner layers do C. Both sentences are correct D. Both sentences are
A. Sentence A is correct B. Sentence B is incorrect
correct
C. Both sentences are correct D. Both sentences are 14. Sentence A. Monosodium glutamate is found in seaweeds.
incorrect Sentence B. MSG is a food seasoning that enhances the flavor
of the dishes.
6. Sentence A. Using stainless steel may prevent discoloration A. Sentence A is correct B. Sentence B is correct
of fruits. C. Both sentences are correct D. Both sentences are
Sentence B. Water lost and absorbed depending on the type of incorrect
vegetable.
A. Sentence A is correct B. Sentence B is correct 15. Sentence A. Spices come from different parts of plant.
C. Both sentences are correct D. Both sentences are Sentence B. Herbs that are dried are called spices.
incorrect A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are
7. Sentence A. Gelatin is soluble in cold water. incorrect
Sentence B. Gelatin is immediately poured in boiling water
during cooking. 16. Sentence A. Spices and herbs keep longer if stored whole.
A. Sentence A is correct B. Sentence B is correct Sentence B. Herbs are crushed before measuring to bring out
C. Both sentences are correct D. Both sentences are the full flavor.
incorrect A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are
8. Sentence A. Addition of acid to sucrose produces invert incorrect
sugars.
Sentence B. Saccharin is an invert sugar. 17. Sentence A. Basi is fermented sugar cane
A. Sentence A is correct B. Sentence B is correct Sentence B. Lambanog is distilled basi
A. Sentence A is correct B. Sentence B is correct
 C. Both sentences are correct D. Both sentences are 27. Sentence A. Moist heat cooking is used in tough or less tender
incorrect meats.
Sentence B. Water solubilizes collagen making meat tender.
18. Sentence A. Heavy cream is used in salad dressing. A. Sentence A is correct B. Sentence B is correct
Sentence B. Medium cream is used in whipping C. Both sentences are correct D. Both sentences are
A. Sentence A is correct B. Sentence B is correct incorrect
C. Both sentences are correct D. Both sentences are
incorrect 28. Sentence A. Milk flavor is generally bland or less sweet.
Sentence B. Bland milk flavor is due to the bound glucose in
19. Sentence A. Bacteria can be used as a coagulant in cheese galactose molecule.
Sentence B. Bacteria causes holes in swiss cheese A. Sentence A is correct B. Sentence B is correct
A. Sentence A is correct B. Sentence B is correct C. Both sentences are correct D. Both sentences are
C. Both sentences are correct D. Both sentences are incorrect
incorrect
29. Sentence A. Freezing meat is considered a method of
20. Sentence A. In pinipig, the ability to gelatinize is increased. tenderizing meat.
Sentence B. This is due to the breakdown of starches into Sentence B. Freezing breaks the connective tissues of meat.
dextrins during the process of making pinipig. A. Sentence A is correct B. Sentence B is correct
A. Sentence A is correct B. Sentence B is correct C. Both sentences are correct D. Both sentences are
C. Both sentences are correct D. Both sentences are incorrect
incorrect
30. Sentence A. Liquid milk is scalded before adding to flour
21. Sentence A. Amount of salt must be reduced if fine iodized Sentence B. Scalding is done to inactivate the enzyme
salt will be used to replace rock salt. lipasewhich may soften the dough too much.
Sentence B. Iodized salt is more salty than rock salt A. Sentence A is correct B. Sentence B is correct
A. Sentence A is correct B. Sentence B is correct C. Both sentences are correct D. Both sentences are
C. Both sentences are correct D. Both sentences are incorrect
incorrect
31. Sentence A. Illness caused by ingestion of the toxin present in
22. Sentence A. Granules of pure starch are never uniform in size. food is called food poisoning
Sentence B. Gelatinization point is a range of temperature. Sentence B. Botulism is an example of food intoxication
A. Sentence A is correct B. Sentence B is correct A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are C. Both sentences are correct D. Both sentences are
incorrect incorrect

23. Sentence A. Fish contains trimethylamine oxide. 32. Sentence A. Cream of tartar in corn syrupcauses the inversion
Sentence B. Fish easily spoils than red meat of lactose.
A. Sentence A is correct B. Sentence B is correct Sentence B. Acids are responsible for the tiny crystals in
C. Both sentences are correct D. Both sentences are fondants
incorrect A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are
24. Sentence A. Oven spring is the rapid rise of breads during incorrect
baking
Sentence B. Oven spring is due to the action of gluten. 33. Sentence A. Hydrolytic rancidity is brought about by the
A. Sentence A is correct B. Sentence B is correct enzyme lactase.
C. Both sentences are correct D. Both sentences are Sentence B. Hydrolytic rancidity produces free fatty acids
incorrect A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are
incorrect
25. Sentence A. Margarine is a mixture of skim milk and
vegetable fat. 34. Sentence A. Broken mayonnaise may be reformed by adding
Sentence B. Margarin contains hydrogenate fat. egg yolks.
A. Sentence A is correct B. Sentence B is correct Sentence B. The separation of mayonnaise may be caused by
C. Both sentences are correct D. Both sentences are too much addition of oil
incorrect A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are
26. Sentence A. Chicken fat contains soft fats incorrect
Sentence B. Chicken fat is more plastic than pork fat
A. Sentence A is correct B. Sentence B is correct 35. Sentence A. Scorching in milk is mainly due to accumulation
C. Both sentences are correct D. Both sentences are of lactoglobulin at the bottom and side of pan.
incorrect Sentence B. Use of double boiler may prevent scorching.
A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are
incorrect
 C. Both sentences are correct D. Both sentences are
36. Sentence A. Lactase is the most common enzyme used in incorrect
cheese production.
Sentence B. Casein is first to coagulate upon application of 45. Sentence A. During rigor mortis, actomyosin dissociates due
heat. to lack of energy.
A. Sentence A is correct B. Sentence B is correct Sentence B. Rigor mortis is the stiffening of the muscle.
C. Both sentences are correct D. Both sentences are A. Sentence A is correct B. Sentence B is correct
incorrect C. Both sentences are correct D. Both sentences are
incorrect
37. Sentence A. Pasteurized milk can be stored in room
temperature 46. Sentence A. Papain is a proteolytic enzyme found in papaya.
Sentence B. In pasteurization, pathogenic microorganisms are Sentence B. Papain tenderizes meat by changing gelatin to
destroyed. collagen.
A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are A. Sentence A is correct B. Sentence B is correct
incorrect C. Both sentences are correct D. Both sentences are
incorrect
38. Sentence A. Agglomerated dried milk is soluble in cold water.
Sentence B. This is due to the hygroscopic property of dried 47. Sentence A. Fish cooks faster than meat.
milk. Sentence B. This is because fish has less glycogen than meat
A. Sentence A is correct B. Sentence B is correct thus making the muscle less tough.
C. Both sentences are correct D. Both sentences are A. Sentence A is correct B. Sentence B is correct
incorrect C. Both sentences are correct D. Both sentences are
incorrect
39. Sentence A. Bran is prone to rancidity
Sentence B. Polished and whole corn kernels store longer
than unpolished ones. 48. Sentence A. Less tender cuts of meat usually contain more
A. Sentence A is correct B. Sentence B is correct connective tissue.
C. Both sentences are correct D. Both sentences are Sentence B. Elastin hydrolyzes during moist heat cooking
incorrect A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are
40. Sentence A. Hydrogenation prevents oxidative rancidity. incorrect
Sentence B. Oxidative rancidity is more prone in oils with
higher saturated fatty acids.
A. Sentence A is correct B. Sentence B is correct 49. Sentence A. Starch high in amylase will gel while starch high
C. Both sentences are correct D. Both sentences are in amylopection does not gel.
incorrect Sentence B. Taro flour, which has a considerable amount of
amylopectin can be used in noodle making.
41. Sentence A. Polished rice cooks longer than unpolished rice. A. Sentence A is correct B. Sentence B is correct
Sentence B. This is due to the fact that polished rice contains C. Both sentences are correct D. Both sentences are
more starch incorrect
A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are 50. Sentence A. Baking soda may be substituted for baking
incorrect powder.
Sentence B. Baking soda also contains an acid ingredient
42. Sentence A. Breads from sweet potato, corn or cassava are A. Sentence A is correct B. Sentence B is correct
crumbly. C. Both sentences are correct D. Both sentences are
Sentence B. Sweet potato, corn or cassava flours do not incorrect
contain gluten.
A. Sentence A is correct B. Sentence B is correct 51. Flat yellow noodles made from wheat flour, lye, salt and
C. Both sentences are correct D. Both sentences are A. bihon B. Miki C. Sotanghon D.
incorrect Canton

43. Sentence A. Fish has less extractives than red meats. 52. A coddled egg is one which has been:
Sentence B. Fish is commonly eaten with salt, seasoning and A. placed in hot water for 8-10 minutes B. cooked in
sauces. boiling water for 10-12 minutes C. cooked slowly in
A. Sentence A is correct B. Sentence B is correct boiling water for 20 minutes D. boiled for 5
C. Both sentences are correct D. Both sentences are minutes in a covered pot
incorrect
53. Raw starch flavor is caused by:
44. Sentence A. Barbeque from loinis less tender and flavourful A. Lumping B. Incorrect measurements of
than belly. ingredients
Sentence B. Belly is more exercised than loin. C. Vigorous stirring D. inadequate stirring
A. Sentence A is correct B. Sentence B is correct
54. Vacuum-packed meats are _____ in color 70. Microorganism used to make tempeh
A. Red B. Dark brown C. Pink D. none of the above A. rhizopus B. Aspergillus niger C. Penicillum roqueforti
D. none of the above
55. Yambean is the same as:
A. Jiicama B. singkamas C. Both A 71. Type of microorganism that will grow in orange marmalade
and B D. none of the above A. Halophilic B. Xerophilic C. Thermophilic
56. An alkaline ingredient used as leavening: D. Osmophilic
A. cream of tartar B. baking soda
C. vinegar D. fruit juice 72. Pasteurizaqtion is applied in processing foods that are
generally
57. One gallon of ice cream is equivalent to how many pints A. salty B. basic C. Acidic D. spicy
A. 8 B. 4 C. 16
D . None of the above 73. Unfrozen water exists in all frozen food items because:
A. Bound water cannot be frozen B. low water
58. Crème fraiche is similar to\ activity
A. milk B. Sourcream C. high water activity D. High water
C.buttermilk D. leche flan content

59. Semolina flour is made from 74. Principle of food preservation involved in ube jam processing
A. Cassava starch B. Rootcrop starch C. Durum wheat is:
D. Millet A. prevention from physical damage B. prevention
from self decomposition
60. Clostridium botulinum can be completely destroyed only at C. prevention from microbial decomposition D. prevention
A. very high pH B. very alkaline condition from biochemical decomposition
C. at 121 C D. at 100 C
75. Deterioration that is formed when unwrapped or uncovered
61. Weeping out of liquid from gelatinized starch during food items are stored in low temperature
prolonged storage A. oxidative rancidity B. Freezer burn C. case hardening
A. retrogradation B. gelatinization C. syneresis D. putrefaction
D. gelation
76. Group of microorganisms that are more likely to grow on the
62. Proportion of liquid and flour in order to make soft dough surface of dried squid packed in polyethylene bags
A. 1 part liquid: 1 part flour B. 1 part liquid: A. mold B. yeast C. Bacteria D. Algae
2 parts flour
C. 1 part liquid: 3 parts flour D. 1 part liquid: 77. The amount of alcohol produced when making wines and beer
4 parts flour depends primarily on
A. Kind of microorganism present B. amount of fermentable
63. Rice high in amylopectin carbohydrates
A. ordinary B.waxy C. amount of oxygen present D. amount of salt
C. parboiled D. pre-gelatinized
78. Which heats faster when microwaved?
64. Kimchi is a A. water B. glass C. solids
A. pickled product B. Fermented product D. butter
C. cured product D. none of the above
79. Used to limit the migration of moisture into the product
65. In curing, the desirable pink color is due to: A. heating B. freezing c. drying d. packaging
A. nitrosomyoglobin B. hemoglobin C. oxymyoglobin
D. metmyoglobin 80. Process of ensuring that a number of factors are in place and
will prevent growth of microorganisms
66. Heat is transferred in lechon in spit by A. hurdle concept B. vacuum pack C. modified
A. radiation B. conduction C. convection D. microwave atmosphere packaging D. radura

67. Process of allowing meat to stand at low temperature for a few 81. International symbol indicating food is irradiated
weeks is: A. hurdle concept B. vacuum pack C. modified
A. curing B. preservation C. aging D. tenderization atmosphere packaging D. radura

68. Fat is used as edible spreads and shortening due to:
A. plasticity property B. softening property C. viscosity
property D. greasy property
69. Toasted flour (as in polvoron) is sweeter because of the
formation of
A. monosacchraides B. HCFS C. dextrin D. gluten
82. Intrinsic factors that have the capacity to either stimulate or
retard growth of microorganism in food
A. temperature, relative humidity, pH and water activity
B. temperature, relative humidity, atmosphere
C. Redox potential, relative humidity, atmosphere, and
antimicrobial substances
D. pH, redox potential, water activity and antimicrobial
substances
 99. Precipitating agent of pectin causing it to form network of the
83. BSE or mad cow disease involves jell
A. virus b. prions c. bacteria d. parasites A. acid B. water C. heat D. sugar

100. The process of jelly making involves boiling fruit to

84. Consumer act of the Philippines A. hydrolyze pectic acid, dissolve fruit pulp, and
A. RA 7394 B. PD 704 C. RA 3720 D. PD 856 extract color
B. extract pectin, obtain maximum juice, and extract
85. Code on sanitation of the Philippines flavor
A. RA 7394 B. PD 704 C. RA 3720 D. PD 856 C. dissolve the pectic acid, extract the sugar and
flavor
86. Appropriate packaging material for liquid items which require D. volatize the aroma, extract pulp and hydrolyze the
high temperature processing protopectin
A. saran B. glassine C. Plioform d. tetrapack
101.Northern Philippines Version of sisig
87. Certification that a food safety management is in place A. Lininta B. Baguisen C. Dinakdakan D. Dinardaran
A. Good manufacturing practice B. Good Agricultural
practice C. ISO 22000 D. CODEX Alimentarius 102.Iloilo’s version of Espasol
A. Binagol B. baye-baye C.moron D. budbud kabog
88. Which of the following microorganisms produce heat stable
enterotoxin 103. Roasted suckling pig
A. aspergillusflavus B. Straphylococcus aureus A. Pritchon B. Lechon de leche C. Lechon D. none of the
C. Clostridium perfringens D. Clostridium botulinum above

89. The cooling process behind storing food in earthen wares or 104.The place calasiao is associated with food
clay pots A. Buro B. tocino C. Patupat D. puto
A. Chilling B. refrigeration C. evaporative cooling 105. It is a popular suman from Leyte flavored with
D. slow cooling chocolate.
A. binagol C. Moron
90. Syrup used for freezing delicate flavored fruits B. Binagol D. Baye-baye
A. thin B. heavy C. Moderate D, dry
106. Linat-an is closest to the dish
91. Factor affecting the size of ice crystals in food A. Nilaga C. Pochero
A. quantity of bound water B. type of food C. rate of B. Kare-kare D. Cardillo
freezing D. presence of enzymes in foods
107. The following statements are true in Judaism except:
92. The canning process at high altitude must be: A. meat cannot be eaten with dairy C. All grape
A. lengthened because boiling point gets lower varieties are restricted
B. lengthened because relative humidity gets lower B. the Torah prohibits consumption of blood
C. shortened because boiling point gets higher D. shortened D. all types of shellfish are forbidden
because relative humidity gets higher
108. Management theory X assets that ate most people works
93. The desired salt concentration of the medium in the production best when:
of burong mangga isp: A. Under close and constant surveillance C. They are
A. 4-15 % B. 5-15 % C. 15-20% recognize as human beings B. Properly compensated
D. 0-5% D. None of the above

94. Deterioration of canned items due to undercooling that results 109. The following statements help conserve the nutrient in
to growth of thermophilic microorganisms preparation and cooking except:
A. Flipper B. Springer C. Hydrogen Swell D. flat sours A. Foods should not be stirred C. Thaw
frozen vegetbles before cooking
95. Best temperature for drying Baking soda should not be added D. pots
A.100-115F B. 120-125F C. 130-135F D. 140-145F should be kept covered

96. Food additives used to prevent both enzymatic and non 110. Considered as the best conductor of heat, this type of
enzymatic discoloration cookware material is commonly used as a base for non-stick
A. Sodium nitritesr B. Potassium nitrates C. Sulfur dioxide pans.
D. Benzoic Acid A. Aluminum C. Iron
B. Copper
97. Processed cheese is predominantly made with D. Stainless steel
A. milk B. vegetabke oil C. water D. none of the above
98. Sugar concentrate made from crushed fruit pulp only
A. jam B. jelly C. jelly D.preserve
111. If you want to keep raw food cost at 50%: 123. The following asks are done from the right of the guest
A. add P50.00 to your total raw food cost except:
C. Multiply raw food cost by 2 B. divide raw food cost by 2 A. laying of the flatware C. setting and clearing of the
D. none of the above beverage ware
B. serving bread D. pouring of the beverage
112. A gabi wrapped dish cooked with coconut milk popular
in Camalig, Albay 124. Fastfood combo meals are
A Pinangat C. Tinimtim A. Ala carte menu C. Table d’hote
B. Laing D. Sinanglay B. Semi-ala carte D. NOTA

113. A term used for the Filipino cooking method of wrapping 125. The sum of the sides of a work triangle must not exceed:
food in leaves A. 22ft C. both a and b B. 6.5 m
A. Binalot C. Binakol D. none of the above
B. Pinais D. all of the above
126. The most important workcenter is the:
114. A popular dish from Davao and other parts of Mindanao A. sink C. RefrigeratoR B. gas range D. none of the
that features internal organs cooked with pineapple and bell above
peppers
A. Barbacoa C. Paklay 127. Size of dinner napkin:
B. Sampayna D. Tiolah Sapi A. 14-20 inches C. 20-26 inches B. 9-12 inches
D. 18-24 inches
115. The Visayan Version of paksiw na isda
A. Lininta C. Inun-unan 128. This type of kitchen arrangent allows the refrigerator,
B. Utan D. Higado range and the sink to be spaced out evenly
A. single line C. U shaped B. L shaped D Island type
116. Clearing of bread and butter plate is done at
the____________ 129. A set meal with a choice within menu categories is
A. right of the guest C. both a and b called:
B. left of the guest D. none of the above A. Table d’hote C. Semi ala carte B. Prix fixe
D. NOTA
117. The specific amount of product from the recipe in
volume, weight or number of servings 130. The following are all vegetable dishes except
A trim loss C yield factor A. Laswa C. Utan B. Bulanglang D. NOTA
B. edible portion D. yield
131. The following are all noodle dishes except
118. The cost of materials that go directly into the production A. Bami C. Laksa B. La paz Bachoy D. Picadillo
of the menu item
A. edible portion cost C. food cost 132. It is a dish of rice, ground pork and bananas
B. as purchased cost D. overhead cost A. Arroz ala Valenciana C. Arroz ala Cubana B. Torta D.
Paella
119. In storing fruits, the following practices delay the
ripening process except: 133. Tsokolate espeso refers to
A. storing fruits inside the refrigerator C. food cost A. Café mocha C. thick choco drink B. Mochaccino D. thin
B. wraping fruits in newspaper D. separating the ripe chocolate drink
from the unripe
134. Churros is more like which Filipino fritter
120. Service style with table side service except: A. Okoy C. . Gurgurya D. Bitso-bitso
A. English C. French
B. Russian D. American 135. The Spanish turron is
A. spring roll C. cake
121. /Type of service where food is prepared in the kitchen B. nougat D. cookie
and cerrie din serving platters while the waitstaff serves the
guests 136. Type of menu where the entreeis combined and priced
A. country-style C. Continenta with other items such as salad, starch and/or beverage
B. Plated D. Compromise A. ala carte C. table d’hote
B. semi ala carte D. none of the
122. The following tasks are done from the left of the guests above
except:
A. setting and clearing of dinner plates 137. A food or group of foods served at one time or intended
C. clearing of bread and butter plate to be eaten at the same time is called
B. presenting and serving from platters D. serving salad A. menu C. Course
B. meal D. none of the above
138. Type of menu usually used in schools, hospitals, and 148. Tea ike beverage using herbs and plants other than
institutions is called: Camellia sinensis
A. table d’hote C. du jour A. Oolong C. Tisanes
B. Single use D. none of the B. Tea imitations D. Sencha
above
149. Café au lait is similar to which Italian coffee concoction
139. Which should you start planning for first A. Espresso C. Café Latte
A. entrée C. appetizer B. Macchiato D. Ristretto
B. salads D. none of the above
150. A detailed work plan showing the arrangement of
140. Which of the following is arranged according to the equipment is called
prescribed menu pattern for lunch: A. blueprint C. design
A. Chichen Pastel, Steamed Broccoli, C. Chicken B. specifications D. layout
pastel, Saffron Rice, Steamed Broccoli,
Saffron Rice and Jasmine Tea Jasmine 151. The most commonly used food cost percentage standard
tea for profit-oriented establishments is:
B. Jasmine Tea, Chicken Pastel, Steamed D. None A. 55% C. 40% B. 60% D. 20%
of the above
Broccoli, Saffron rice 152. The pruciple of “span of supervision” recognizes that:
A. the more subordinates under one C. The supervisor
141. The last recommended day of retail sale is refered to as: should be near the subordinates at all times B. Supervisor
A. expiration date C. pull date the better
B. freshness date D. best before D. There is a limit to a person’s capacity to supervise
date effectively

142. The size of one cover is preferably: 153. Most government hospitals purchase food by:
A. 18 inches C. 21 inches A. Negotiated buying C. Future
B. 24 inches D. none of the contract
above B. Bid Buying D. Blank check

143. A recipe of Buffalo wings makes 30 pcs (3 servings). 154. An example of a fringe benefit is:
What would you do to lower the food cost of the menu item? A. Promotion C. Day-off
A. make the portion size 6pcs/ serving C. use fabricated B. Christmas bonus D. Holiday off
products
B. make the portion size 15pcs/ serving D. none of the 155. All newly hired employees should be given
above A. orientation C. IQ test
B. Pre-service training D. Medical check
144. A menu item that sells for P 70.00 has a food cost percent up
of 20%. What would the food cost percent be if the selling
price was increased to P150.00? 156. A No 2 can of fruit juice contains
A. 10.3 % C. 8.3% A. 1 cup C. 1 gallon
B. 11.3% D. 9.3% B. 2 ¼ cups D. 2 gallons

145. Your recipe calls for 3kg diced carrots. If a vendor sells a 157. An appropriate storage temperature for ripe fruits (except
10kg case of carrots for P499.00, how much will the carrots banana) is:
purchased for this recipe costs? Yield percent of carts is A. 20 F C. 50 C
81.3%. B. 50 F D. Room
A. P149.70 C. P121.70 temperature
B. P184.13 D. none of the above
158. First in first out- is a rule applied in management of
146. You have a béarnaise recipe that makes seven 14g A. personnel C. Energy
portions but you need to make enough to have twenty 8g B. Time D. Storeroom
portions. What is the recipe conversion factor?
A. 0.61 C. 0.57 159. A size 8 ice cream scoop, which is also used for dishing
B. 1.63 D. none of the out rice and salad measures:
above A. ¾ cups C. ¼
cup
147. A salsa recipe calls for 3 oz of chopped fresh cilantro to B. 1 cup D. ½ cup
serve 48 guests. If chopped cilantro gives a 48% yield, how
many servings of salsa can you make using a 1 ½ lbs of 160. This is an essential element in labor cost control and is
cilantro you have purchased? effective in reducing payroll costs
A. 11 servings C. 184 servings A. organizational chart C. supervision
B. 12 servings D. 194 servings B. work schedule D. disciplinary action
161. The total raw food cost of a recipe yielding 50 serving B. Kitchen table tops D. All of
portions is P200.00. To keep raw food cost at 40%, the selling the above
price per portion should be
A. P4.00 C. P10.00 173. A bunch of culinary herbs used to flavor stews,
B. P8.00 D. P80.00 casseroles, and sauces
A. bouquet garni
162. This equipment is useful when the food production and C. roux
service areas are on separate floors B. mirepoix D. court
A. Doilies C. Bainmarie bouillon
B. Hood D. Dumb waiter
174. Setting and clearing of dinner plates is done at the
163. Total amount of sales less cost of goods sold is: A. right of the guest C. both
A. gross profit C. net profit a and b
B. income D. food cost B. Left of the guest D. none
percentage of the above

164. In the satellite food production system 175. The government agency mandated to ensure the safety of
A. The food procurement, production and C. Food is food supplies is the
prepared and then frozen until needed. A. FNRI C. FDA B. NNC D. DA
service is centrally located to the facility
B. All the centers are decentralized 176. Frozen dessert made with fruit juice added to milk or
D. Food procurement and pre-preparation are centralized cream
but A. sorbet C. sherbet
final preparation and service are decentralized B. parfait D. meringue

165. Operating cost in a foodservice would be highest in one 177. Menu analysis is essential in determining
which offers: A. Type and number of equipment C. Skills and number of
A. table d’hote C. Cycle menu workers
B. ala carte menu D. Semi ala carte menu B. Kitchen and space requirements D. All of the above

166. In cooking Nilagang baka, the meat cut commonly used

is:
A. kenchi C.
tapadera 178. Open market buying means
B. costillas D. A. The buyer has to go to the market
kasim C. Purchasing through a middle man
B. After a canvass, purchases are made from
167. A measure of the output of goods and services in relation D. Purchasing from one source only the vendor who offers the
to the input of resource, can be expressed as a profitability best terms
ratio called:
A. productivity C. effectiveness 179. To avoid conflict in authority, all workers should:
B. efficiency D. profit A. Know to whom they are directly responsible
C. Cooperate with each other
168. Overhang of table cloth for sit-down meals: B. Be directly responsible to the head of the
A. 16-20 inches C. 25-30 inches D. Be rotated in different sections department
B. 12-15 inches D. floor lengt
180. Type of oven in which heat is generated from within the
169. When making the market list for kare-kare, the ideal beef food
part is: A. microwave C. convection
A. oxtail B. conventional D. quartz
C. brisket
B. round D. loin 181. The following are under the danger zone except:
A. 41 F C. 80 F
170. Mother of all white sauces: B. 120 F D. none of the above
A. Hollandaise C. Béarnaise
B. Bechamel D. Mayonnaise 182. Concrete floors in a food service facility are:
171. When cost is not a problem, the best material for sinks is A. Suitable for storeroom and receiving C. Both of the
A. Stainless steel C. Galvanized above
iron B. Not resilient, fatiguing to workers D. none
B. Japanese steel D. Aluminum of the above

172. Being non flammable, asbestos is good for

A. Office furniture C. Roofing material
183. Promotes team spirit of unity and harmony among B. Bami D. Pho
employees
A. Unity of direction C. Centralization
B. Unity of command D. Esprit de corps 196. Porto is a
A. beer C. whiskey
184. The architectural plan of the spaces on a floor of a B. wine D. brandy
building is called the
A. blueprint C. floor plan 197. The following are liqueurs except
B. layout D. foodservice design A. Kahlua C. Crème de Menthe
B. Grenadine D. Baileys
185. The principle that refer to the number of subordinates
who report directly to a higher executive 198. Pork tocino is best made from:
A. Span of control C. Unity A. punta y pecho C. casim
of command B. liempo D. kampto
B. Departmentalization D. Delegation
199. The following items should be kept at room temperature
186. Budget that is used to determine if funds will be available except
when needed: A. Bread C. banana
A. master C. capital B. sweet potato D. onion bulb
B. operating D. cash
200. Food preparation losses may be due to the following
187. Doing this smarter, not harder is except
A. work method C. work simplification A. inadequate supervision C. use of unskilled labor
B. work design D. work specification B. lack of proper equipment D. type of meal
service
188. The optimum working temperature is between
A. 60-71 F C. 65-73 F
B. 63-72 F D. 67-74 F

189. _________ is a disciplined, data driven approach and

methodology for eliminating defect is any process—from
manufacturing to transactional and from product to service.
A. Six sigma C.ISO 2002
B. HACCP D. TQM

190. Function of management involved in the development of

formal structure which work is defined, divided and
coordinated to achieve goals
A. coordinating C. organizing
B. planning D. staffing

191. The aim of work design is to:

A. Increase productivity and employee satisfaction
C. provide safe and healthy work environment
B. provide efficient and effective work methods D.
design staff of fit people

192. Information which is/ are useful for time and motion
studies
A. job breakdown C. flow chart
B. process chart D. all of the
above

193. Broiler is a term used for

A. poultry C. beef
B. pork D. fish

194. It is a special type of broiler used in foodservice kitchen

A. bain marie C. microwave
B. oven D. salamander

195. It refers to a Vietnamese sandwich with French

influences (i.e. use of baguette)
A. Bahnmi C. Cruller