13.

Which of the following DOES NOT prevent hand

CANDUMAN NATIONAL HIGH SCHOOL
to food contamination?
Canduman, Mandaue City A. wash hands properly
B. avoid wearing jewelries while cooking
C. use specific containers for various food
TLE 10 – HOUSEHOLD SERVICES D. Keep fingernails short, unpolished & clean
First Periodical Test 14. The following are ways to prevent food to food
contaminations EXCEPT:
A. Store cooked food and raw food on the
Directions: Choose the letter of the correct answer. same shelf in the refrigerator
Use CAPITAL letter. B. Mix left over foods with fresh foods.
C. Wash fruits and veggies in a cold running
1. The process of buying the food at the right time, water
right price and from the right source. D. Raw meat and veggies should not be
A. Purchasing C. Storing prepared on the same surface and time
B. Serving D. Receiving 15. Which of the following DOES NOT show
2. The person who buys quality foods at a reasonable Biological hazard?
price. A. spoiled food C. poor storage of food
A. Manager C. Seller B. Dirty kitchen D. chemicals found in the kitchen
B. Purchaser D. Supervisor 16. An agency that monitors and evaluates the
3. Which of the following guidelines that a purchaser Process in foods, drugs, and other related
should consider reliable and reputable supplier before Products of manufactures to ensure the standard
buying the product? He shoud buy at the ____. quality for safety of the market.
A. Time C. Quantity A. Department of Health
B. Price D. Source B. Department of Trade and Industry
4. The following are effective purchasing steps and C. Food and Drug Administration
procedures EXCEPTone: D. National Nutrition Council
A. Estimate quantities needed 17. The following show proper sanitation EXCEPT:
B. Develop purchase orders A. Dispose garbage properly
C. Purchasing more items in excess of the B. Use the same spoon in tasting food
inventory C. Avoid handling of foods if you have colds
D. Identify the quality and specification of items D. Wash equipment before and after use
needed The 18. The range of room temperature where bacteria
5. The following are perishable goods EXCEPT one: multiply rapidly.
A. Fruits C. Canned goods A. 5.32 - 60 0 C C. 10 - 48,8 0 C
B. Poultry D. Meat B. 7.22 - 60 0 C D. 15.5 – 52 0 C
6. Which is a semi-perishable good? 19. In which condition where bacteria feed well on
A. ice cream C. fish protein?
B. onion D. vegetables A. Oxygen C. Moisture
7. These are food supplies which are ordered and B. Acidity D. Food
delivered on a contractual basis. 20. Poor storage can cause rapid multiplication of
A. Contract items C. Non - perishable bacteria. This involves:
B. Perishable D. Staple food A. Acidity C. Temperature
8. One who works in food business that handles food B. Moisture D. Food
properly and good hygiene practices. 21. Which of the following CAN NOT control growth
A. Cook C. Seller of bacteria?
B. Supervisor D. Food Handler A. putting of vinegar
9. The following are the basic areas in food handling B. Store food at desired temperature
safety EXCEPTone: C. Avoid cross contamination of food
A. personal hygiene C. Mixing food with leftovers D. Putting of sugar
B. proper sanitation D. proper procedures 22. A guide in cooking that tells exactly how to cook
10. Food cannot easily be contaminated during a certain dish.
purchasing, receiving, storing, preparing and serving A. Meal C. Menu
of foods and supplies. B. Meal pattern D. Recipe
A. True C. Undetermined 23. It refers to the distinctive taste of the food.
B. False D. None of the above A. Color C. Palatability
11. Process that includes storage, preparation, and B. Flavor & aroma D. Texture
disposal of food 24. This refers to the amount of a single portion of a
A. Purchasing C. Food safety final product.
B. Marketing D. Management A. Ingredients C. Serving size
12. It is the physical movement of or transfer of B. Recipe yield D. Volume of an ingredient
harmful bacteria from one person, object or place 25. These are the food items used in the recipe.
to another A. Menu C. Meal
A. Cross contamination B. Dish D. Ingredients
B. Hand to Food contamination
C. Food to food Contamination
D. Equipment to food contamination
 26. The total number of servings available at the 41. For gripping and lifting, used to move items on
end of production. hot surfaces, such as barbecues, or to select small or
A. Recipe Yield C. Volume of an ingredient grouped items, such as sugar cubes or salad portions.
B. Serving size D. Volume of serving A. Zester C. Spider
27. Which of the following tells the benefit of a B. tong D. Mezzaluna
standardized recipe? 42. You are cooking spaghetti noodles for the
A. Selling price is predetermined birthday party. What kitchen tool are you going to use
B. Eliminates food wastage. to drain the cooked pasta?
C. Establish consistency of the quality of all A. Mated colander pot C. bowl
products being made B. flour sifter D. basin
D. All of the above 43. Which of the following is the best way to put the
28-30. What is the recipe yield of siomai if the total cooking oil into the bottle for storage?
weight of the ingredients is 2.5 kilos and the weight A. Use a laddle C. Use a funnel
per serving is 20 grams? B. Use Chinoise D. Use a strainer
A. 120 pieces C. 130 pieces 44. Which of the following is the safest way to peel
B. 125 pieces D. 135 pieces off the skin of fruits and vegetables?
29. What is unit cost of siomai per piece if A. Use a knife C. Use mandoline
the total cost is Php 650.00. B. Use a peeler D. Use mezzaluna
A. 4.50 C. 4.70 45. You will be cooking chicken apritada for dinner.
B. 4.60 D. 4.80 What kitchen tool will you use to dejoint and cut the
30. What is the selling price of siomai per piece raw whole chicken?
if the mark up of selling price is 10% of the total cost. A. Use a lame C. Use scissor
A. 5.25 C. 5.30 B. Use a knife D. Use poultry shears
B. 5.28 D. 5.35 46. Which of the following will be used to soften the
31. How many hours should you leave cooked food meat?
at room temperature? Not more than ____. A. Pressure cooker C. Meat tenderizer
A. 30 mins. C. 2 hours B. b and c D. Meat grinder
B. 1 hour D. 4 hours 47. Presses very smooth vegetable mashes or
32. It is a process that involves putting the purees, operates similar to a meat
ingredients in contact with heated solid, liquid, or grinder / mincer.
gas. A. Ricer C. Mortar and pestle
A. Cooking C. Grilling B. Potato masher D. Meat grinder
B. Baking D. All of the above 48. It refers to organizing and arranging the
33. It is a process that involves putting the ingredients that a cook will require for the menu items
ingredients in contact with heated solid, liquid, or that are expected to be prepared during a shift.
gas. A. Procedure C. Standard procedure
A. Cooking C. Grilling B. Standardized menu D. Mise en place
B. Baking D. All of the above
34. It is a method that involves cooking the food in
flavorful boiling water or steam. God Bless You! 082018
A. Moist Heat Method C. Combination of Dry & Heat
B. Dry Heat Method D. None of the above
35. Cooking method where heat is conducted
without moisture and no water is added.
A. Broiling and grilling C. Dry heat
B. Combination method D. Moist heat
36. Cooking process where food is first
browned in a small amount of fat in a slow heat.
A. Braising C. Roasting
B. Poaching D. Stewing
37. Cooking in an open grid over a heat source which
is below the food
A. Broiling C. Grilling
B. Frying D. Roasting
38. To cook food where water is allowed to
vaporize and the food is placed on a rack over the
vaporizing steam food.
A. Baking C. Steaming
B. Pressure Cooking D. Stewing
39. Process where food is repeatedly basted while
cooking.
A. Barbecuing C. Broiling
B. Rroasting D. Grilling
40. Used during cooking to cover meat in its own
juices or with a sauce.
A. Meat tenderizer C. Pastry brush
B. Mortar and pestle D. Baster