Education Exams (Educ Tle) – Page 13

#240. What is the menu pattern for breakfast?
A Fruits, protein dish, cereal beverage
B appetizer, protein dish, pasta dessert
C cereal, vegetables dish, beverage
D soup, vegetables dish, dessert
Answer: Fruits, protein dish, cereal beverage
#241. Which is considered as the most important meal of the day?
A supper
B lunch
C breakfast
D brunch
Answer: breakfast
#242. The main course of dinner consisting usually of meat, game, fish or pulses with or without accompaniments is called .
A entree
B espagnole
C emincer
D entrements
Answer: entree
#243. The main 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
Answer: satisfaction of family members
#244. Which food is a good source of fiber?
A Milky, yogurt , cheese
B Meat, poultry, eggs
C bread, rice, pasta
D Banana. Apples, orange
Answer: bread, rice, pasta
#245. Which of the following is NOT a principle in planning meals?
A Plan meals ahead of time
B Plan meals that have
C Plans meals that are rich in essential nutrients
D Plan meals that are expensive and entail
Answer: Plan meals that are expensive and entail
#246. Which of the following has the biggest expenses in the food budget?
A meat
B fruits
C cereals
D dairy
Answer: cereals
#247. Which is a low cost but nutritious dish?
A grilled fish
B beef with broccoli
C ginataang mongo with dilis
D chicken lollipop with tartar sauce
Answer: ginataang mongo with dilis
#248. 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 standardize recipe
Answer: menu planning
#249. 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
Answer: menu card
#250. Which of the following is the correct menu sequence?
A Main dish, appetizer, cereals, beverage, dessert
B Appetizer, main dish, cereals, beverage, dessert
C Cereals, Main dish, appetizer, beverage, dessert
D Dessert, main dish, cereals, appetizer, beverage
Answer: Appetizer, main dish, cereals, beverage, dessert
#251. Which of the 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
Answer: scrape and stack dirty plates on guest table
#252. Which of the following is an example of a low cost dish?
A Pork adobo
B chickenkare-kare
C baked mussels
D seafood sinigang
Answer: baked mussels
#253. Which of the following fruit and vegetables have higher water percentage composition?
A Apple
B strawberry
C carrots
D tomatoes
Answer: tomatoes
#254. Which is NOT a function of fat?
A Enhance flavor and palatability of food
B carrier of fat-soluble
C protect the heart and kidneys
D repair body tissues
Answer: repair body tissues
#255. The following vegetables are good sources of carotene, EXCEPT __________ .
A mangoes
B carrots
C legumes
D tomatoes
Answer: legumes
#256. Which is NOT a group of food guide pyramid?
A Water, milk, yogurt
B food additives
C Chicken, pork, egg
D Rice, corn and pasta
Answer: food additives
#257. 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
Answer: regulate physiological processes
#258. Estimate the kilocalorie value of 25 g biscuit with 16g total carbohydrates.
A 54kcal
B 64 kcal
C 74 kcal
D 84 kcal
Answer: 64 kcal
#259. Which antioxidant vitamin helps to absorb iron?
A VITAMIN C
B VITAMIN A
C VITAMIN D
D VITAMIN E
Answer: VITAMIN C