The document contains questions about cooking techniques, nutrients, and food science terms. It asks the reader to identify techniques like deglazing used by Jonas in the pan, nutrients like fat that have more calories per gram than others, and terms like collagen that is found in meat connective tissue. It also tests knowledge of cooking methods, food groups, meal planning principles, and food service procedures.

1. LET REVIEWER
1) Jonas has sautéed some meat in the pan. There are some brown bits left on the bottom of the pan. While the
pan was still on the stove, he added some white wine and scarped the bottom of the pan. What do you call the
techniques just used?
a. Cleaning
b. Deglazing
c. Caramelizing
d. Flambé
2) Energy value is express in terms of calories which represents the chemicalenergy that released as heat when
food is oxidized. Which nutrient has more than twice the calorie per gram?
a. Carbohydrates
b. Protein
c. Fat
d. Minerals
3) Food furnishes the body with the different nutrients it needs. Which of the following nutrients is needed as
the main structural component of the body?
a. Carbohydrates
b. Protein
c. Fat
d. Fiber
4) Frostings are products that are closely associated with sugar. What kind of sugar is used primarily in the
preparation of flat icings with butter cream?
a. brown sugar
b. refined sugar
c. granulated sugar
d. confectioner sugar
5) Meats are considered rich in proteins. What kind of protein is found in connective tissue of meat that
converts to gelatin when it is cooked?
a. Elastic
b. Gluten
c. Marbling
d. Collagen
6) Which of these nutrients is an anti-oxidant?
a. Vitamin E
b. Calcium
c. Fiber
d. Vitamin B12
7) Which cooking method destroys nutrients?
a. Boiling
b. Roasting
c. Slow cooking
d. All of the above
Which food is the "best source of thiamine?"
a. Pork
b. Milk
c. Carrots
d. Potatoes
9) What happens to carbohydrates that are not used right away as energy?
a. They are stored in the body as fat.
b. They are stored in the body as amino acids.
c. They circulate through the bloodstream until they are burned as fat.
d. They are all used immediately as energy.

2. 10) All of these are good sources of Vitamin C. Which one has the most vitamin C?
a. 1 cup of sliced strawberries
b. 1 cup of chopped green chili peppers
c. 1 cup of orange sections
d. 1 cup of diced tomatoes
11) Saturated fats raise the cholesterol level in our bloodstream. Saturated fats can be found in?
a. Olives
b. Beans
c. popcorn
d. Fish
12) Water boils at 212 degrees. What does "rolling boil" means? The bubbles are:
a. rolling non-stop
b. forming rapidly and cannot be stopped when stirred
c. forming slowly and can be stopped when stirred
d. spilling out of a container
13) Which of the following ingredients will use creaming method?
a. butter, flour and egg
b. flour, butter and egg
c. butter, egg and sugar
d. flour butter and sugar
14) Onions when peeled or cut irritate the eyes and give biting sensations on the tongue. This is due to the
presence of:
a. sulfoxide
b. sulfur compounds
c. sodium nitrate
d. mustard oil
15) The practice of adding baking soda when cooking vegetables for the purpose of retaining the green color
and the crispness should be avoided primarily because:
a. the flavor of the vegetable is modified
b. vitamin C is destroyed in the presence of alkali
c. they become less palatable
d. they become hard to digest
16) To minimize meat shrinkage and retain much of its nutritive value, the best cooking temperature is?
a. moist heat
b. low to moderate heat
c. high heat
d. dry heat
17) What does "proofing" mean?
a. Weighing the dough to make sure loaves are the same size.
b. Letting the yeast grow to produce carbon dioxide.
c. Testing cakes for doneness.
d. Brushing risen loaves before baking with egg whites for a shiny glazed finish.
18) Why should eggs be beaten with the use of copper bowl? Copper bowl ______.
a. is special metal that makes egg fresher
b. makes egg fluffy and moist
c. keeps eggs fresh and firm
d. has special property which stabilizes the eggs
19) What do you call that pourable mixture of flour, liquid and other ingredients?
a. Dough
b. Batter
c. Cream
d. Syrup
20) Which flour typically forms the most gluten?

3. a. cake flour
b. all purpose flour
c. bread flour
d. pastry flour
21) Diana is cooking eggs for breakfast. She breaks the eggs one at a time into a dish and slide them into a hot
water for about 3 to 5 minutes or unitl the whites are coagulated and yolks are still soft. What procedure in
cooking eggs does she apply?
a. Boiling
b. Poaching
c. Simmering
d. Blanching
22) Every chef knows that "mise enplace" is the first step to a successfulfood preparation. This French term
which means putting everything in place applies to ______.
a. throwing the garbage
b. sautéing the spices
c. creaming the butter
d. pre-heating the oven
23) Mixed vegetables are best when cooked very briefly by dipping the food into a boiling water until they are
crisp-tender and then into cold water. This practice is called ______.
a. Blanching
b. Baking
c. Sautéing
d. Steaming
24) Pasta is cooked in boiling water with salt and oil for about 12 to 15 minutes or until "al dente." Al dente is
an Italian term which means ______.
a. firm yet tender to the bite
b. soft and soggy
c. pleasant flavor
d. crisp texture
25) A student is preparing chicken macaronisalad as an appetizer dish. What will the student do for the cooked
chicken?
a. chop
b. mince
c. flake
d. grate
26) Food is more appetizing to the eye if small portions of colorful food such as celery, parsley and tomatoes
are added to a dish to improve its appearance. Which of the term applied to the statement?
a. glace
b. garnish
c. frosting
d. decoration
27) What vegetable cut is appropriate for potato in preparing menudo?
a. slice
b. mince
c. julienne
d. cubes
28) Which is a thickening agent made by the combination of 1 part melted butter and 1 part flour, cooked
together?
a. Roux
b. Roe
c. Raw
d. Row
29) The food is prepared by skewing the meat, seasoned and brushed with oil, placed on greased grid and

4. cooked over live coals. Which is referred to?
a. Broil
b. Bake
c. Barbeque
d. Pan fry
30) Which term applies when eggs and cream are beaten rapidly until thick and stiff with a whisk to
incorporate air and increase volume?
a. Creaming
b. Whipping
c. Blending
d. Stirring
31) To soak the meat or fish in a mixture of oil, vinegar and wine to add flavor and make it tender is to ______
it.
a. marinade
b. season
c. dip
d. marinate
32) Working the dough by stretching and folding in a floured surface to obtain the required consistency is
______.
a. Beating
b. Kneading
c. Punching
d. Folding
33) Which of the following term may apply in cutting vegetables into thin match sticks size which are used to
garnished dishes?
a. Mirepoix
b. Macedoine
c. Brunoise
d. Julienne
34) A 50g serving size of chiffon cake contains 3g fat, 22g carbohydrates and 3g protein. How many kcal are
in a serving size of chiffon cake?
a. 117 kcal
b. 127 kcal
c. 137 kcal
d. 147 kcal
35) Fat-soluble vitamins can easily be dissolved in fat. The following are examples of fat soluble vitamins,
EXCEPT:
a. Vitamin D
b. Vitamin K
c. Vitamin E
d. Vitamin C
36) The food pyramid illustrates the balance of foods needed for a healthy lifestyle. Fat, sugar, salt and alcohol
are group under what classification?
a. Eat Least Food
b. Eat Moderately Foods
c. Eat All Foods
d. Eat Most Foods
37) The following are physiological functions of food, EXCEPT:
a. give energy
b. build and repair cells
c. provide satisfaction
d. regulate body process
38) CHON is the chemical formula for ______.

5. a. carbohydrates
b. protein
c. fat
d. minerals
39) What vitamin deficiency is present when a person suffers from poor night vision or blindness?
a. Retinol
b. Thiamine
c. Niacin
d. Folic acid
40) What disease would result to a person who has an iron deficiency?
a. Cough and cold
b. Nose bleed
c. Anemia
d. Xeropthalmia
41) Which of the following fruit and vegetables have higher water percentage composition?
a. Apple
b. Strawberry
c. Carrots
d. Tomatoes
42) Which is NOT a function of fat?
a. Enhance flavor and palatability of food
b. Carrier of fat-soluble vitamins
c. Protect the heart and kidneys
d. Repair body tissues
43) The following vegetables are good sources of carotene, EXCEPT:
a. Mangoes
b. Carrots
c. Legumes
d. Tomatoes
44) Which is NOT a group from the Food Guide Pyramid?
a. water, milk, yogurt
b. food additives
c. chicken, pork, egg
d. rice, corn, pasta
45) Which statement regarding vitamins is most accurate?
a. Inorganic substances needed in the body
b. Cannot be destroyed by heat, light or oxygen
c. Regulate physiological processes
d. Control composition of body fluids
46) Estimate the kilocalorie value of a 25g biscuit with 16g total carbohydrates.
a. 54 kcal
b. 64 kcal
c. 74 kcal
d. 84 kcal
47) Which antioxidant vitamin helps to absorb iron?
a. Vitamin C
b. Vitamin A
c. Vitamin D
d. Vitamin E
48) Which is not a function of water?
a. Regulate body processes
b. Carrier of waste products
c. Provides energy

6. d. Regulates body temperature
49) What do you call the sugar in milk or milk carbohydrate?
a. Fructose
b. Lactose
c. Glucose
d. Sucrose
50) The loss of riboflavin in milk can be prevented if milk is ______.
a. heated to a boiling point
b. pasteurized before packing
c. kept cold and protected from light
d. fermented and sealed
51) Eliza wants to celebrate her birthday in a restaurant. She ordered food from appetizer to dessert at P300.00
per cover, good for 60 pax and she paid a total amount of P18,000. What type of menu did she avail of?
a. Table d'hote
b. Cycle menu
c. Ala carte
d. Static menu
52) A TLE teacher plans to prepare Chicken Galantina for her food and nutrition class. What cooking method
is applied for this chicken dish?
a. Broiling
b. Roasting
c. Frying
d. Steaming
53) Sauce is a richly flavored thickened liquid, used to complement a meal. What leading sauce is used in
making Carbonara?
a. Veloute sauce
b. Brown sauce
c. Bechamel sauce
d. Tomato sauce
54) Vegetables have different degrees of doneness. It is done when it has reached the desired degree of
tenderness. The following are the guidelines to achieve proper doneness in vegetables, EXCEPT:
a. cook vegetables close to serving time
b. cut vegetables into uniform pieces
c. separate tough part from tender part
d. cook different kinds of vegetables together
55) Eggs serve many important functions in cookery. What is the function of eggs when it is used to bind food
together?
a. as a leavening agent
b. as a thickening agent
c. as a clarifying agent
d. as an emulsifying agent
56) In an American service, all drinks should be served ______ of the guest.
a. at the right side
b. at the left side
c. across
d. in front
57) Mother wants to prepare Callos and Goto for father's birthday party. Which variety of meat could you
suggest for these recipes?
a. Tongue
b. Tripe
c. Heart
d. Liver
58) The teacher demonstrated to the students the proper way of slitting the abdominal part of the poultry and

7. pulling out the entrails. This step in dressing chicken is referred to as ______.
a. slaughtering
b. defeathering
c. evisceration
d. scalding
59) The students are preparing food for their culminating activity. They are expected to invite 100 guests.
What type of service is more convenient for 100 guests with limited space and food servers?
a. Counter service
b. Russian service
c. Buffet service
d. French service
60) Jessa plans to cook Bopiz for her catering function. Which part of pork cuts would she buy?
a. Leg
b. Loin
c. Picnic
d. Variety
61) What is the function of eggs in mayonnaise preparation?
a. Emulsifying agent
b. Thickening agent
c. Browning agent
d. Leavening agent
62) Why do we buy food from approved sources?
a. cheaper price
b. guarantee safe and wholesome food
c. good customer service
d. accessibility and comfort
63) Which of the following reasons for cooking meat is FALSE?
a. improve flavor and appearance
b. tenderize meat
c. unavailability of nutrients
d. destroy harmful microorganisms
64) Which of the following is NOT a moist-heat method of cooking?
a. Scalding
b. Stewing
c. Baking
d. Steaming
65) One sachet of powdered juice contains 60g orange flavor. How many liters of water should be added if the
proportion is 1g powder, 20 mL water?
a. 3.5 L
b. 2.3 L
c. 2.0 L
d. 1.2 L
66) How many ounces is 1 cup of soda?
a. 6 ounces
b. 8 ounces
c. 12 ounces
d. 16 ounces
67) Which of the statement about the general direction for Low-Cholesterol diets is FALSE?
a. use of corn oil
b. avoid coconut milk
c. use of margarine
d. trim all visible fats from meat
68) What is the menu pattern for breakfast?

8. a. fruits, protein dish, cereal, beverage
b. appetizer, protein dish, pasta, dessert
c. cereal, protein dish, beverage
d. soup, vegetable dish, dessert
69) Which is considered as the most important meal of the day?
a. Supper
b. Lunch
c. Breakfast
d. Brunch
70) The main course or courses of dinner consisting usually of meat, fish or pulses with or without
accompaniments is called ______.
a. entrée
b. espagnole
c. emincer
d. entremets
71) The main goal in meal planning, food preparation and service is _______.
a. present low cost foods
b. serve appetizing meals
c. satisfaction of family members
d. keep meals nutritionally adequate
72) Which food group is a good source of fiber?
a. milk, yogurt, cheese
b. meat, poultry, eggs
c. bread, rice, pasta
d. banana, apples, oranges
73) Which of the following is NOT a principle in planning meals?
a. Plan meals ahead of time.
b. Plan meals that have interesting variety.
c. Plan meals that are rich in essential nutrients.
d. Plan meals that are expensive and entail more time to prepare.
74) Which of the following has the biggest expense in the food budget?
a. Meat
b. Fruits
c. Cereals
d. Dairy
75) Which is a low cost but nutritious dish?
a. Grilled fish
b. Beef with broccoli
c. Ginataang monggo with dilis
d. Chicken lollipop with tartar sauce
76) One of the functions required before assembling the food materials to produce quality meals is ______.
a. market list
b. menu planning
c. mis en place card
d. standardized recipe
77) When guests enter into a restaurant the first thing that a receptionist should offer is ______.
a. water
b. appetizer
c. bread and butter
d. menu card
78) Which of the following is the CORRECT menu sequence?
a. main dish, appetizers, cereals, beverages, desserts
b. appetizers, main dish, cereals, beverages, desserts

9. c. cereals, main dish, appetizers, beverages, desserts
d. desserts, main dish, cereals, appetizers, beverages
79) Which of the following statement about service rule is FALSE?
a. Serve women before men
b. Serve food from the left side of the guest with service person's left hand
c. Scrape and stack dirty plates on guest table
d. Bring all food to the guest at the same time
80) Which of the following is an example of a low cost dish?
a. Pork adobo
b. Chicken kare-kare
c. Baked mussels
d. Seafood sinigang
81) When the recipe calls for steaming fish and a steamer is not available, what will you do?
a. Place the fish wrap in banana leaf and cook in a tightly covered frying pan containing water.
b. Place the fish in a frying pan and cover with coconut milk.
c. Place the fish in a casserole lined with barbecue stick and apply heat.
d. Place the fish in a frying pan, add water and cook.
82) Baking chiffon cake requires a baking temperature of 350 degrees Fahrenheit. What is its equivalent in
Centigrade if your oven thermostat was set in degree Celsius?
a. 176 degree Celsius
b. 186 degree Celsius
c. 196 degree Celsius
d. 206 degree Celsius
83) Olivia bakes cheese bread, forming a fairly firm, porous structure. What gives structure to the cheese
bread?
a. Albumen
b. Gluten
c. Whey
d. Casein
84) What will you do to the shortening if you want to make quick breads using the biscuit method?
a. Melt the shortening
b. Cream the shortening
c. Fold in the shortening
d. Cut in the shortening
85) The students are cutting apples for their apple pie filling. They noticed that browning occurs at the cut
surfaces of apples. What process may have caused the browning color of an apple?
a. Reaction between protein, amino acids and sugar
b. Oxidative enzymatic changes
c. Carmelization of sugar
d. Over handling
86) Which is NOT a function of salt in food?
a. flavor enhancer
b. preservative
c. increase volume
d. controlagent
87) Which statement about conventional method of mixing is FALSE?
a. time consuming
b. produce velvety texture
c. one-bowlmethod
d. alternate addition of dry and liquid ingredients
88) Which ingredient controls and regulates the fermentation in bread making?
a. Yeast
b. Salt

10. c. Baking powder
d. Sugar
89) A blunt knife with an extremely flexible steel blade primary used for mixing colors in cake designing is
______ knife.
a. cake
b. serrated
c. chef
d. palette
90) Which is usually done with a fork to make small holes in bottoms and side of crust for single crust pies?
a. Docking
b. Punching
c. Cutting
d. Fluting
91) Which is known as strong flour because it contains 12-14% protein?
a. All purpose flour
b. Cake flour
c. Pastry flour
d. Bread flour
92) Which phrase describes a good characteristic of pastry?
a. wet and brown
b. tender and flaky
c. dry and hard
d. sweet and mushy
93) The following are some safety risks in baking, EXCEPT:
a. hot oven
b. moving parts
c. sufficient light
d. cutting equipment
94) Which icing is made from shortening, sugar syrup and eggs?
a. boiled icing
b. royal icing
c. buttercream icing
d. fondant icing
95) When the pastry shell is baked before it can be filled, this is called ______.
a. molding
b. blind baking
c. proofing
d. resting
96) Which of the following does NOT belong to the group?
a. Muffin
b. Popover
c. Waffle
d. Pie
97) Which living organism feeds in sugar to produce alcohol and carbon dioxide?
a. Yeast
b. Bacteria
c. Fungi
d. Mold
98) What disease-causing microorganism is commonly found in eggs?
a. Escherichia coli
b. Salmonella
c. Staphylococcus aureus
d. Shigella

11. Mr-Butay
1. B 2. C 3. B 4. D 5. D 6. A 7. D 8. A 9. A 10. B 11. C 12. B 13. C 14. B 15. B 16. A 17. B 18. D 19. B 20. C
21. B 22. D 23. A 24. A 25. C 26. B 27. D 28. A 29. C 30. B 31. D 32. B 33. D 34. B 35. D 36. A 37. C 38. B
39. A 40. C 41. D 42. D 43. C 44. B 45. C 46. B 47. A 48. C 49. B 50. C 51. A 52. D 53. C 54. D 55. B 56. A
57. B 58. C 59. C 60. D 61. A 62. B 63. C 64. C 65. D 66. B 67. C 68. A 69. C 70. A 71. D 72. C 73. D 74. A
75. C 76. B 77. D 78. B 79. C 80. C 81. A 82. A 83. B 84. D 85. B 86. C 87. C 88. B 89. D 90. A 91. D 92. B
93. C 94. C 95. B 96. D 97. A 98. B