Republic of the Philippines

CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE

Impig, Sipocot, Camarines Sur 4408
Website: www.cbsua.edu.ph
Email Address: cbsua.sipocot@cbsua.edu.ph
Trunkline: (054) 881-6681

Multiple Choice: Read carefully each question and choose the best letter of the best
answer. Encircle the letter you choose.

1. Which of the following tools and equipment is used in preparing cake mixture, salads, creams
and sauces?
A. Sifter
B. Wooden Spoon
C. Mixing Bowl
D. Rice Cooker

2. What type of tool is used for scrapping of mixtures of butter, sugar, and egg from the side of
the mixing bowl?
A. Spatula
B. Rubber Scraper
C. Knife
D. Blending Fork

3. This type of equipment is used for cooking food by steaming. It is called ?

A. Rice Cooker
B. Pressure Cooker
C. Casserole
D. Steamer
4. Starch is commonly sources of the following, EXCEPT?
A. Rice starch from rice
B. Banana starch from banana
C. Tapioca from cassava
D. Corn starch from corn

5. It is starches that have been altered physically or chemically, to modify one or more of its key
chemicals and/or physical property.
A. Native or Natural starch
B. Purified starch
C. Modified starches
D. Native and modified starches

6. It refers to the starches as originally derived from its plant sources.

A. Modified starches
B. Native and modified starches
C. Purified starch
D. Native or Natural starch

7. It refers to the starch chain- like molecule which produce 500-2000 glucose molecules linking
together.
A. Amylopectin
B. Amylose
C. Amyl octin
D. Amylocose

8. It refers to highly- branched, bushy type of structure and different from the long chain- like
molecule of other starch.
A. Amylopectin
B. Amylose
C. Amyloctin
D. Amylocose

9. This starch reaction occurs in first stages of heating starch granules in a moist environment
which includes swelling of granules as water is absorbed and disrupt the organization of granule
structure.
A. Viscosity
B. Syneresis
C. Retrogadation
D. Gelatinization

10. The oozing of liquid from a rigid gel is called _______ ?

A. Hydrolysis
B. Gelatinization
C. Weeping
D. Dextrinization

11. It is the process in which starch molecules, particularly the amylose fraction, re-associate or
bond together in an ordered structure after disruption by gelatinization.
A. Retrogadation
B. Hydrolysis
C. Syneresis
D. Viscosity

12. This is a gelatinized cornstarch dispersion that is likely to break, the granules broke apart due
to stirring.
A. Stress or Other Factors, Stirring Amount and Type
B. Heating Rate
C. Endpoint Temperature
D. Ingredients Added

13. The faster starch-water dispersion is heated, the thicker it will be at the identical endpoint
temperature called _____ ?
A. Endpoint Temperature
B. Cooling and Storage Conditions
C. Heating Rate
D. Kinds and Amount of Starch

14. This problem is usually encountered when using acid or acid ingredients such as lemon or
vinegar.
A. Skin Formation
B. Thinning of Gel
C. Scorching
D. Weak Gel

15. It is due to loss of water from the starch and protein molecules near the surface of the
mixture.
A. Raw Starch Flavor
B. Weak Gel
C. Skin Formation
D. Scorching

16. Which of the following is NOT included to the risks in preparing and cooking starch and
cereal dishes.
A. Kitchen Facilities
B. Safe Temperature
C. Food Handlers
D. Environment
17. To ensure proper and safe handling food, it is necessary to consider the following, EXCEPT?
A. Food Handlers
B. Time Duration
C. Kitchen Facilities
D. Food Preparation and Cooking

18. This type of pasta is ideally consumed on the same day as manufactured is called _____ ?
A. Dry Pasta
B. Fresh Pasta
C. Cooked Pasta
D. None of the above

19. It refers to a pasta that has been stored in freezer separately the sauce from the noodles.
A. Cooked Pasta
B. Fresh Pasta
C. Frozen Pasta
D. Dry Pasta

20. This tool is used or measuring dry and liquid ingredients which require higher amount.
A. Measuring spoon
B. Measuring cups
C. Slotted spoon
D. Sauce pan
Prepared By:
Servidad, Aira Jasmin S.