SUMMATIVE TEST (QUARTER 1)
I. Multiple Choice
Directions: Choose the letter of the correct answer.
1. What do you call the simple way to present food where knives and forks are in the right places?
A. Garnishing C. Table Skirting
B. Plating D. Table Setting
2. In storing, we refrigerate leftover egg dishes in what type of container?
A. Shallow C. Tinny
B. Thin D. Microwaveable
3. What do you call the art of presenting food in an attractive way?
A. Garnishing C. Table Skirting
B. Plating D. Table Setting
4. In presenting food, we have to make it sure that our serving plates are big enough to let each food item stand out, but small
enough that the portions don’t look tiny. What is this principle?
A. Use your utensils effectively C. Play with color and texture
B. Choose your plate wisely D. Be odd
5. What do you call a disease that is carried and transmitted to people by food?
A. Food borne illness C. Salmonella contamination
B. Food borne intoxication D. Food Expiration
6. What is the term used in the decoration often used in food.
A. Side dishes C. Garnish
B. Center Piece D. Sauces and Dips
7. What is the term used in referring diseases that result from eating containing toxins from bacteria, molds or certain plants or
animals?
A. Food borne illness C. Salmonella contamination
B. Food borne intoxication D. Food Expiration
8. These are desires, luxury and extravagance that signify wealth and an expensive way of living.
A. Wants C. Necessities
B. Essentials D. Wealth
9. Which of the following signifies wealth and an expensive way of living?
A. New cellphone C. Water
B. Meal for Breakfast D. Safe Home
10. A person who’s always looking for an opportunity to have/earn income shows being _______________.
A. Profit oriented C. Creative
B. Confident D. Hardworking
11. Ana has an effective and efficient communication skills and relates well to people. What personal entrepreneurial competency
Ana have?
A. She possesses people skills. C. She is profit- oriented
B. She is confident. D. She is creative
12. Maricar always making sure that no work is left behind. She works very diligently. What type of personal entrepreneurial
competency is this?
A. Committed C. Confident
B. Creative D. Hardworking
13. Being innovative is being ____________________.
A. Committed C. Confident
B. Creative D. Hardworking
14. Ryan is so flexible in every situation that may arise. He is very open minded and very positive to the things he is not used to.
Ryan possess what type of personal entrepreneurial competency?
A. Confident C. Sound decision maker
B. Disciplined D. Ability to accept change.
15. Sherlyn always trust her ability. What type of personal entrepreneurial competency does she has?
A. Being confident C. Practice Sound decisions
B. Being discipline D. Has an ability to accept change
16. Teacher Jo always go to school early. She always has her lessons ready and attends her classes on time. These show that
Teacher Jo is _________________.
A. Committed C. Confident
B. Creative D. Hardworking
17. These are usually starchy pods or grains.
A. Cereals C. Modified Starches
B. Native/Natural Starch D. Rice
18. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.
A. Thinning of Gel C. Sour Gel
B. Weak Gel D. Toxification of Gel
19. This results when there is too much liquid in relation to the starch.
A. Thinning of Gel C. Scorching
B. Weak Gel D. Flaking of Gel
20. Perfectly cooked pasta is _________________.
A. Saggy C. Al dente
B. Smoochy D. Crunchy
II. True or False
Directions: Write TRUE if the statement is a fact and correct and FALSE if the statement is not.
21. Store pasta sauce separate from noodles.
22. Vitamin C from the egg yolk acts as an emulsifying agent.
23. Cooking time for Spaghetti is 10 minutes.
24. To hold pasta for a short time for service later, we should drain, toss with a small amount of oil to prevent sticking.
25. There are three market forms of eggs: the fresh, frozen and moist.
26. Pasta is best if cooked and served immediately.
27. Sunny-side up fried egg is flipped over when the whites are 75% set.
28. Very small pasta shapes are good for heavier sauces.
29. Omelet is a dish made from beaten eggs quickly cooked with a butter or oil, but not further stirred while cooking, in a frying pan,
sometimes folded around a filling.
30. Egg is use as binding and thickening agent contains protein that are easily converted by heat.
31. Over Hard fried egg is cooked until the white is set and the yolk is still soft
32. FIFO means first in, first out.
33. Dried Eggs are used primarily as ingredients in food industry and not usually sold directly to consumers.
34. Frozen filled pasta will keep for up to 2 months if held at -18 degree Celsius or lower.
35. The best way of discovering your Unique Selling Proposition is buying the competitor's product and modify it.
III. Identification.
Directions: Identify the following. Choose among the terms inside the table. LETTERS ONLY.
A. Coating / Ducting D. Plating G. Garnish J. OHS M. Gelling
B. Moisture Retaining E. Food borne infection H. Skin Formation K. Mise en Place N. Fresh Pasta
C. Dry Pasta F. Cooked Pasta I. Thickening L. Stabilizing O. Natural Starch
36. This happens due to the loss of water from the starch and protein molecules near the surface of the mixture.
37. The function of starch in breads and confectionary pastries.
38. The function of starch in cake fillings and candies.
39. The function of starch in beverage, syrup, and salad dressing.
40. The function of starch in puddings and kakanin.
41. The function of starch in sauce, gravies, pie fillings and soup.
42. This is a cross-disciplinary area concerned with protecting the safety, health and welfare of people engaged in work or employment.
43. This is a disease that results from eating food containing harmful micro-organisms.
44. It is a French phrase which means “putting in place”, as in set up.
45. It requires proper placement of every single element of the dish.
46. An edible food decoration
47. This pasta need not to be refrigerated. It can be stored on the shelf in an airtight container in a dry area that is not exposed to extreme
temperature.
48. This pasta can be stored unsauced in an airtight container and refrigerated for 4 or 5 days.
49. This pasta should ideally be used on the same day as manufactured and can be stored in the refrigerator for 2 or 3 days.
50. The starch originally derived from its plant source.
