CANDUMAN NATIONAL HIGH SCHOOL 12.

It is cooked primarily to make it more flavorful and

Canduman, Mandaue City tender.
A. Seafood C. Meat and Poultry
B. Rice D. Vegetable
13. Which of the following is NOT used in evaluating
TLE 10 – HOUSEHOLD SERVICES the qualities of a stock?
Second Periodical Test A. Flavor & Aroma C. Clarity
B. Color D. Weight
14. Which should NOT be done in storing and
Directions: Choose the letter of the correct answer. cooling of stock?
Use CAPITAL letter. A. Put the stockpot in the ice-bath and stir often.
B. Put the hot stock in a small container.
1. To have a successful dining operation, every C. Place stock in small containers in the refrigerator
staff is expected to serve the customer with a happy D. Stir occasionally.
disposition, respectful and in courteous manner. 15. The following are examples of thick soup
This relates to: EXCEPT:
A. Prompt and courteous manner A. Bisque C. Consomme
B. Good food B. Puree D. Cream
C. High standards of cleanliness and sanitation 16. Soups are made from a wide variety of
D. Reasonable price ingredients, including beans and starchy vegetables
2. Food outlet are set up in accordance with health such as potatoes and squash.
regulations to ensure safety handling of food. This A. Clear C. Cream
explains ____. B. Consomme D. Puree
A. Well balanced and varied menus 17. Which of the following vegetables can be
B. Reasonable price prepared by grilling or broiling?
C. Good food A. Eggplant C. Cabbage
D. High standards of cleanliness and sanitation B. Root vegetables D. Mushroom
3. This is subdivided into breakfast, morning 18. Which of the following cooking method is best
snacks, etc. according to the anticipated and for less tender cut meat?
identified market demands. A. Roasting C. Braising
A. Opening hours C. Service B. Broiling D. Pan Frying
B. Meal functions D. Menu 19. The following can help us determine the
4. A pleasant environment and ambiance contribute tenderness of meat EXCEPT:
to customer satisfaction. A. Age of the animal
A. Service C. Décor and Music B. How the meat was stored
B. Standard and Quality D. Site C. Where on the meat comes from
5. The food and beverage operation determines D. Gender of the animal
the desired impact on the market. 20. Which of the following is FALSE about cooking
A. Size C. Standard and Quality poultry?
B. Site D. Menu A. Cooking method depends on the type of the bird
6. This is in conjunction with the type of B. Old poultry is also best for frying
restaurant, menus, customers, and seating C. Young poultry is best for roasting
arrangement. D. Cook with a slow and even heat for tender,
A. Standard and Quality C. Opening Hours juicy, evenly done poultry
B. Décor and Music D. Service 21. The following are functions of egg EXCEPT:
7. Dining operations must be according to A. Binding agent C. Fattening
B. Thickening D. Flavoring
customer requirements.
A. Service C. Standard and Quality
22. The following procedures are done in poaching an
B. Size D. Service egg except:
8. Which of the following does not belong to a A. Stir the egg in the simmering water.
dish? B. Bring the poaching liquid to a boil and then
A. Soup and Vegetable C. Seafood reduce to a simmer before adding the eggs
B. Salads and Desserts D. Meat and Poultry C. Add a little vinegar and salt to the water
9. These are generally cooked in a steam jacketed D. Create a gentle whirlpool in the simmering water
kettle or steamer, but they may be prepared in a then put the egg gently
heavy kettle on top of the range. 23. A term to describe a cooked pasta as tender but firm.
A. Pasta C. Noodles A. Adelante C. Crispy
B. Egg D. Soup B. Al Dente D. Fluffy
24. It is a type of staple food made from some type of
10. These can be eaten raw or cooked. It can be
unleavened dough which is rolled flat and cut into one of a
prepared whole sliced, chopped, shredded or mashed. variety of shapes.
A. Seafood C. Noodles A. Rice Noodles C. Wanton noodles
B. Meat and Poultry D. Vegetable B. Soba noodles D. All of the above
11. It is a type of food which is a complete protein 25. It is also known as glass noodles, are called so
food and also rich in vitamins. because they become translucent when cooked.
A. Meat and Poultry C. Pasta A. Cellophane C. Udon
B. Egg D. Vegetable B. Ramen D. Soba
26. It is a seasoned thickened liquid which add flavor to 44. A type of meal service in which serving dishes foods
a certain food. are passed around the table from the right.
A. Spices C. Seasoning A. Family Style C. Plated
B. Flavoring D. Sauce B. Buffet D. Continental
27. It refers to a classic system of sauces based on the 45. Which of the following DOES NOT describe a buffet
French culinary standards. style of meal service?
A. White Sauce C. Tomato Sauce A. Plates are usually placed at the beginning of the
B. Brown Sauce D. Grand Sauce serving line
28. It can be produced by thickening the liquid with roux B. Food is portioned onto the table
and the basic ingredient is milk. C. Guests usually serve themselves in getting their
A. Brown Sauce C. Hollandaise Sauce Dinnerware and food.
B. White Sauce D. Tomato Sauce D. Appropriate for gatherings such as for business,
29. A sauce created by clarified butter and eggyolk. Family or church events
A. Espagnole C. Hollandaise Sauce 46. Which of the following type of meal service needs
B. Veloute Sauce D. Bechamel Sauce. less staff, shows less waste of food and control of food?
30. A sauce created by combining Brown Stock, brown A. Family Style C. Plated
roux and tomato sauce. B. Buffet Style D. A & B
A. Tomato Sauce C. Espagnole Sauce 47. Which of the following DOES NOT show etiquette in
B. Hollandaise Sauce D. Veloute Sauce. serving the guest?
31. Which is NOT a basic seasoning? A. Always serve the guest with a smile.
A. Salt C. Pepper B. Always serve the food at the right side of the
B. Spices & Herbs D. Vinegar guest.
32. It is a sauce preparation technique which refers to C. Clear the table if the guest is done eating.
moistening and then scraping up the brown bits of food that D. Do not give the bill unless the guest asks for
stick to bottom of the pan. it.
A. Deglazing C. Reduction 48. What is the importance of service etiquette?
B. Mirepoix D. Roux A. It would make the guest feel better and
33. A Technique in sauce preparation describes as special.
evaporation of moisture. B. Leave a good name for a restaurant
A. Mirepoix C. Deglazing business.
B. Reduction D. Roux C. Promote good manners and courtesy.
D. All of the above.
34. Which is NOT a thickener in making a sauce?
A. Roux C. Butter
B. Tapioca D. Starch
35. In preparing the Grand Sauce, it is a mixture of liquid
and thickener. Which is NOT a liquid?
A. Mirepoix C. Clarified Butter
B. Milk D. Stock
36. It is a mixture of chopped celery, onions and carrots and
cut into small pieces.
A. Mixed vegetable C. Spices & Herbs
B. Roux D. Mirepoix
37. It is used in measuring dry and liquid ingredients in
small quantity.
A. Measuring glass C. Measuring spoon
B. Measuring cup D. Weighing scale
38. It is used to measure dry ingredients and come in
various sizes and volumes.
A. Measuring spoon C Weighing scale
B. Measuring glass D. Measuring Cup
39. It usually transparent and is smooth in the inside with
the graduation mark on the outside to read.
A. Measuring glass C Measuring cup
B. Measuring spoon D. Mixing bowl
40. These are containers with smooth and rounded interior
surfaces with no creases to retain some mixtures and use in
mixing ingredients
A. Measuring cup C. Measuring glass
B. Mixing bowl D. Stock pot
41. Holds a raw egg, and is placed inside a pot of boiling
water to poach an egg.
A. Egg separator C. Egg piercer
B. Egg poacher D. Egg slicer
42. It is used for frying, searing and browning; also known
as frying pan.
A. Skillet C. Sauce pan
B. Stock pot D. Casserole
43. It is a term to describe how a meal is served for any
occasion.
A. Dinner C. Meal service
B. Breakfast D. Lunch