#261.
What do you call the sugar in milk or milk carbohydrate?
A
fructose
B
lactose
C
glucose
D
sucrose
Answer: lactose
#262.
The loss of riboflavin milk can be prevented of milk is _______________ .
A
heated to a boiling point
B
pasteurized before packing
C
kept cold and protected from light
D
fermented and sealed
Answer: kept cold and protected from light
#263.
Ana wants to celebrate her birthday in a restaurant. She ordered food from appetizer to dessert at PhP. 300.00 per cover good for 60 pax and she paid a total amount of Php. 18,000.00. What type of menu did she avail of?
A
table d? hote
B
cycle menu
C
Ala carte
D
Static menu
Answer: table d? hote
#264.
A TLE teacher plans to prepare chicken galantine for her food and nutrition class. What cooking method is applied for his selection dish?
A
broiling
B
roasting
C
Frying
D
steaming
Answer: steaming
#265.
Sauce is a richly flavored thickened liquid, used to complement a meal. What leading sauce is used in making Carbonara?
A
veloute sauce
B
brown sauce
C
b?chamel sauce
D
tomatoe sauce
Answer: b?chamel sauce
#266.
Vegetables have different of doneness. It is done when it has reached the desired degree of tenderness. The following are the guidelines to achieve proper doneness in vegetables, EXCEPT ____________.
A
cook vegetables close to service time
B
cut vegetables into uniform pieces
C
separate tough part form tender part.
D
cook different kinds vegetables together
Answer: cut vegetables into uniform pieces
#267.
Eggs serve many important functions in cookery. What is the function of eggs when it used to blind food together?
A
As leaving agent
B
As a thickening agent
C
As a clarifying agent
D
As an emulsilfying agent
Answer: As a thickening agent
#268.
In an American service all drinks should be served __________ of the guest.
A
at the right side
B
at the left side
C
across
D
in front
Answer: at the right side
#269.
Mother wants to prepare Callos and Goto for father?s birthday party. Which variety you suggest for these recipes?
A
tongue
B
tripe
C
heart
D
liver
Answer: tripe
#270.
The teacher demonstrated to the students the proper way of slitting the abdominal part of the poultry and pulling out the entrails. This step in dressing chicken is reffered to as ________ .
A
slaughtering
B
defeathering
C
evisceration
D
scalding
Answer: defeathering
#271.
The students are preparing food for their culminating activity. They are expected to invite 100 guest. What type of service is more convenient for 100 guest with limited space and food servers?
A
Counter Service
B
Russian Service
C
Buffet service
D
French services
Answer: Buffet service
#272.
Jessa plans to cook Bopiz for her catering function. Which part of pork cuts would she buy?
A
leg
B
loin
C
picnic
D
Variety
Answer: Variety
#273.
Shenyl is cooking eggs for breakfast. She breaks the eggs for breakfast. She breaks the eggs one at a time into a dish and slides them into a hot water for about 3 o 5 minutes or until the while are coagulated and yolks are still soft. What procedure in cooking eggs does she apply?
A
Boiling
B
Poaching
C
Simmering
D
Blanching
Answer: Poaching
#274.
Every chef knows that ?mise en place?is the first step to a successful food preparation. This French term which means putting everything in place applies to _____________ .
A
throwing the garbage
B
saut?ing the spices
C
creaming the butter
D
pre- heating the oven
Answer: pre- heating the oven
#275.
Mixed vegetables are best when cooked very briefly by dipping the food into a boiling water until they are crisp- tender and then into cold water this practice is called __________ .
A
blanching
B
baking
C
saut?ing
D
steaming
Answer: blanching
#276.
Pasta is cooked in boiling water with salt and oil for about 12 to 15 minutes or until ?al dente? Al dente is an Italian term which means ______________ .
A
firm yet tender to the bite
B
soft and soggy
C
pleasant flavor
D
crisp texture
Answer: firm yet tender to the bite
#277.
A student is preparing chicken macaroni salad as an appetizer dish. What will the student do for the chicken.
A
chop
B
mince
C
flake
D
grate
Answer: flake
#278.
Food is more appetizing to the eye if small portions of colorful food such as celery, parsley and tomatoes are added to dish to improve its appearance. Which of the term applied to the statement?
A
Glace
B
Garnish
C
Frosting
D
Decoration
Answer: Garnish
#279.
What vegetable cut is appropriate for potato preparing menudo?