Republic of the Philippines

MARIKINA POLYTECHNIC COLLEGE

Sta. Elena, Marikina City
MIDTERM Examination in FSM 7-QUANTITY COOKERY
First Semester, SY 2024 2025

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GENERAL DIRECTIONS: Read each question carefully. Answer the following questions on your paper.

TEST I. MULTIPLE CHOICE Directions: Choose the letter of the correct answer.

1. What are the 3 aspects that differentiate Quantity Food Production?

a. Volume, Corporation, and Mode of Organization
b. Volume, Organization, and Mode of Coordination
c. Volume, Organization, and Mode of Operation
d. Volume, Organization, and Mode of Procedure

2. It refers to the aim of providing high quality “meals”.

a. Food Service System
b. Food Service Input
c. Food Service Output
d. Transformation Process

3. It refers to an internal environment where the task is to be done.

a. Assemble and Serve System
b. Communication
c. Transformation Process
d. Work System

4. Which of the following system is characterized by the use of a central production area or
kitchen.
a. Assemble and Serve System
b. Commissary system
c. Freeze System
d. The conventional system

5. Which of the following is composed of material and immaterial goods that act prerequisite to
production.
a. Control System
b. Food Service Input
c. Food Service Output
d. Food Service System

6. What is the conventional system in the food service industry?

a. A system where all pre-preparation, preparation, and service are done under one roof.
b. A system where customers prepare their own food.
c. A system where food is delivered to customers' homes.
d. A system where food is prepared and served in separate areas.

7. What is the main characteristic of a centralized (commissary) system?

a. Centralized production area or kitchen
b. Decentralized production in multiple locations
c. cFully finished products distributed directly
d. Partially finished products assembled on-site

8. Which of the following is a benefit of the conventional system?

a. All of the above
b. Better control over food costs
c. Improved customer satisfaction
d. Increased efficiency and productivity

9. What quantitative manpower requirement provides information about the peak and slack
periods of operation?
a. Hours of operation
b. Quality oriented
 c. Sales Volume
d. Time management

10. What do you call the amount of work an individual has to do?
a. Duty
b. Hours of operation
c. Shifting schedule
d. Work load

11. Which of the following is a temperature measurement in which water freezes at 0 degrees
and boils at 100 degrees.
a. Celsius
b. Fahrenheit
c. Kelvin
d. Rankine scales

12. Which of the following is equivalent to 1 liter?

a. 0.1 milliliter
b. 10, 000 milliliters
c. 100 millimeters
d. 1000 millimeters

13. How many grams are in a kilogram?

a. 10
b. 100
c. 1000
d. 10,000

14. What does the Celsius scale primarily measure?

a. Height
b. Mass
c. Pressure
d. Temperature

15. Which of the following tools is designed to help the purchaser in determining which
ingredients would be purchased at what quantity, with what quality, and at what price.
a. All of the above
b. Grocery list
c. Market Order or list
d. Purchase order

16. What document is typically issued by a buyer to a supplier for their transaction?
a. Delivery note
b. Invoice
c. Purchase Order
d. Receipt

17. Which document provides a detailed list of all the items a buyer plans to acquire from a
supplier, usually specifying quantities and types of products needed?
a. Invoice
 b. Market List
c. Purchase Order
d. Sales Receipt

18. Which of the following yield tests does not belong to the group?
a. Bottled Test
b. Cooking Test
c. pH test
d. Raw Food Test

19.It is the total weight of the product and packaging that contained in the can
a. Drained weight
b. Net weight
c. Packaging liquid
d. Packaging medium
20.It is a fluid or another material in which the product is packed.
a. Drained weight
b. Net weight
c. Packaging liquid
d. Packaging medium
TEST II. IDENTIFICATION Directions: Identify the word/words being described in the
following statements.

1. It refers to the weight, piece or volume of food or food ingredient after it has been processed
or made ready for sale to customers.
Standard Yield
2. This is a test used to determine the standard yield of highly perishable ingredients.
Raw Food Test
3. This term is used to refer to the weight of the ingredient.
As Purchased
4. This test term is used to determine the yield of meat and poultry after thawing, trimming,
and cutting.
Butcher’s Test
5. This term refers to the weight of a product after it has been thawed, cleaned, peeled,
trimmed, boned, and cut.
Edible Portion Weight
6. This refers to the total weight of the product and packaging medium contained in the can.
Net weight
7. The name of the item should include all information that identifies the item to be purchased.
Product Name
8. It refers to the liquid in which the product is packed in.
Packaging Liquid
9. It represents only the weight of the product contained in the can regardless of the packaging
fluid or medium.
Drained Weight
10. This gives the number of items or number range of items in the container.
Product Count

TEST III. PROBLEM SOLVING Directions: Solve the following problems completely and
neatly. Write your answer on a clean sheet of paper and show your solution for each item.

1. The menu items are Adobo sold 80, Kare-Kare sold 45, Sinigang sold 60, Menudo sold 70,
and Dinuguan 30 then, the overall number of portions sold is 285. Find the Popularity index
of Menudo? 24.56%

2. The menu items are Tuna Pasta, Carbonara, Spaghetti, Palabok, and Bolognese, then the
popularity index: tuna pasta is 18.03%, Carbonara is 16.39%, Spaghetti is 10.93%, Palabok is
32.79%, and Bolognese is 21.86%. The overall popularity index is 100%, then the total
volume of forecast is 604. Find the forecast number of portions to be sold in Palabok? 198

3. The menu items are Carbonara, Spaghetti, and Bolognese, then the popularity index
Carbonara is 34%, Spaghetti is 16%, and Bolognese is 50% then, overall total popularity
index is 100%, then the total volume of forecast is 550. Find the forecast number of portions
to be sold in Bolognese? 275

4. Rona purchases 8 kg of raw beef in the supermarket to cook caldereta for their lunch. After
cooking, the weight of the beef reduces to 6 kg due to moisture loss and shrinkage. Compute
for the yield percentage. 75%

5. Michael bought 6 kilos of carrots and after peeling and trimming the ingredient, the usable
carrots left with the weight of 4.2 kg. What will be the yield percentage of the carrots? 84%
 2 POINTS SCORING RUBRIC

2 points 1 point 0 point

Mastery Proficient Approaching
A two – point response is A one – point response is A zero – point is that the
complete and correct. partially correct. response is completely
incorrect, irrelevant or
This response: This response: incoherent, or a correct
response that was arrived
● The student must ● The student at using obviously
demonstrate the demonstrates only incorrect procedures.
equation in the partial understanding
problem solving and of the problem solving
mathematical concepts and mathematical
or producers embodied concepts or procedures
in the task. embodied in the task.
● Indicates that the ● Address some
student has completed elements of the task
the task correctly, correctly but may be
using mathematical incomplete or contain
procedures. some procedural flaw.
● Contains clear, ● May contain an
complete solution and incorrect solution but
adequate work when applies a
required. mathematically
appropriate process.
● May contain a correct
numerical answer but
required work is not
provided.

TEST IV. ESSAY Directions: Write your answer following the given rubric below.

1. Using the 3 aspects of quantity food production namely Volume, Organization, and
Mode of Operation. What will be your recommendation as an FSM student to
maintain food related business.

2. Joshua wants to bake cookies as gifts for Teacher’s Day, intending to give a tub of
cookies to each of his 8 professors. To achieve this, he needs to adjust the standard
measurements of his recipe. Analyze the four basic steps involved in converting
units of measurement and explain how Joshua can use these steps to prepare the
correct quantity of cookies.
 5 POINT SCORING RUBRIC

5 4 3 2 1 0
Mastery Proficient Approaching Novice
Student Fully Addresses the Adequately Minimally Student has Student did
addresses the given situation addresses the addresses the not met the not provide
given situation with good given situation given situation learning evidence of
with excellent details. but lacks some with weak objective and meeting the
details. detail. details. provides few performance
Good details. expectation.
Excellent structure; Adequate Poor structure;
structure; mostly logical structure but ideas are No structure of
ideas flow flow. may lack some difficult to the ideas.
logically. clarity in follow.
Few errors organization. Full of errors.
Free of errors. that do not Frequent
affect Some errors errors that
readability. that slightly make it hard
affect to read.
readability.
Prepared by: Group 3B | BTVTED 3J
Rondina, Jenie Bae D.
Sapinit, Mary Anne C.
Silvestre, John Rey V.
Somigao, Micaela
Sotil, Mikyla E.
Tangonan, Krizia Angeline E.
Villanueva, Jonaver C.

Engr. Maria Elena A. Magcalen, Ed.D.

Subject Instructor

Checked and Reviewed by:

 QUANTITY COOKERY: ANSWER KEY

Test I. Multiple Choice

1. C 11. C
2. A 12. B
3. C 13. C
4. B 14. C
5. A 15. D
6. A 16. B
7. C 17. C
8. D 18. C
9. D 19. A
10. B 20. D

Test II. Identification

21. Physical Qualities 30. Raw Food Test
22. Cyclic Menu 31. AP (As Purchase)
23. Metrics 32. Butcher's Test
24. Measurement 33. Purchase Price/Drained Weight
25. Daily Market List 34. Raw food
26. Market List and PO 35. Product name
27. Economizing 36. Packaging liquid
28. Rationalization effect 37. Drained weight
29. Standard yield 38. Product count

Test III. Problem Solving

39. 24.56% 43. 44. 45.
40. 198
41. 275
42.

Test IV. Essay