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Mary the Queen College of Pampanga Guagua, Pampanga COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT PRELIM EXAM IN INTERNATIONAL

CUISINE (LECTURE) Name:_____________________________________ Year and Section:____________________________ I. IDENTIFICATION: Write the letter of the correct answer on the space provided for before each number. ERASURES ARE WRONG.

_____________________1. Use a wok for quick stir-frying with little fat. _____________________2. fear of unfamiliar foods. _____________________3. develop as part of ones social and cultural heritage, as well as individual lifestyle and environment. _____________________4. should come only from animals that chew their cud and have cloven hooves; no pork or birds of prey. (Jewish cuisine) _____________________5. that may persist in a given time or community scientifically unsubstantiated beliefs about certain foods _____________________6. Come from roots, barks, buds, seeds, berries or fruit of tropical trees, plants, and shrubs _____________________7. is the mineral most used in cooking. _____________________8. Artificial or natural substances added to foods to enhance flavor _____________________9. This is another term for bay leaves. _____________________10. In the Philippines, they brought with them chilli peppers, tomatoes, corn, potatoes, and the method of sauting with garlic and onions. _____________________11. an unique side dish, indispensable for any Korean meal, and therefore, it has always been the most representative Korean food. _____________________12. known for its lechn. _____________________13. Is a spicy condiment that is usually used in Japanese cuisine and also referred to as green horseradish. _____________________14. Is a spice that is made from the stamen/stigma of the crocus sativa plant. _____________________15. chicken soup based on sweet water of the young coconut (buko). _____________________16. Combinations of herbs and spices with a liquid base (examples: mustard, relish) _____________________17. is not served in courses, but instead is placed on the table simultaneously _____________________18. a mixture of coconut milk and brown sugar, reduced to a dry crumbly texture. _____________________19. Is a 30 day period of daylight fasting.

_____________________20. Is the national dish of our country. II. MODIFIED TRUE OR FALSE: Write the word TRUE if the statement is correct. If the statement is incorrect, UNDERLINE the word(s) that makes it wrong, then write the correct answer on the space provided for before each number. Follow the directions carefully. Failure to follow the instructions given will automatically be marked wrong. (2 points each)

______________________1. Food symbolizes acceptance and warmth in social relationships. ______________________2. Adults may become picky eaters in order to control parents. ______________________3. Wheat is a basic grain in Asia. ______________________4. Spices are freshest when purchased dried and crushed or ground as needed. ______________________5. The Western handshake tends to be quite brief while the Filipino handshake is often longer. ______________________6. The style of cooking and the foods associated with Filipino cuisine have evolved over several centuries from its Malayo-Polynesian origins to a mixed cuisine with many Hispanic, Chinese, Italian, and other Asian influences. ______________________7. Puto Calasiao originated from Tuguegarao. ______________________8. Finger foods are also referred to as sawsawan. ______________________9. Balsamic is a kind of oil. ______________________10. Salabat is also known as tamarind tea. III. ENUMERATION: Answer what is asked. Write your answer on the space provided for. 1-5 Who are the Vulnerable Group 1.__________________________ 2.__________________________ 3.__________________________ 4.__________________________ 5.__________________________ 6-11 What are the Factors that influence Foo Habits: 6.__________________________ 7.__________________________ 8.__________________________ 9.__________________________ 10._________________________ 12-20 Examples of Popular Filipino Dishes

11._________________________

IV.

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