Education Exams (Educ Tle) - Free Online Reviewers

Question

#240. What is the menu pattern for breakfast?

Choices:

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

Question

#241. Which is considered as the most important meal of the day?

Choices:

A supper

B lunch

C breakfast

D brunch

Answer: breakfast

Question

#242. The main course of dinner consisting usually of meat, game, fish or pulses with or without accompaniments is called .

Choices:

A entree

B espagnole

C emincer

D entrements

Answer: entree

Question

#243. The main planning, food, preparation and service is _______________ .

Choices:

A present low cost foods

B serve appetizing meals

C satisfaction of family members

D keep meals nutritionally adequate

Answer: satisfaction of family members

Question

#244. Which food is a good source of fiber?

Choices:

A Milky, yogurt , cheese

B Meat, poultry, eggs

C bread, rice, pasta

D Banana. Apples, orange

Answer: bread, rice, pasta

Question

#245. Which of the following is NOT a principle in planning meals?

Choices:

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

Question

#246. Which of the following has the biggest expenses in the food budget?

Choices:

A meat

B fruits

C cereals

D dairy

Answer: cereals

Question

#247. Which is a low cost but nutritious dish?

Choices:

A grilled fish

B beef with broccoli

C ginataang mongo with dilis

D chicken lollipop with tartar sauce

Answer: ginataang mongo with dilis

Question

#248. One of the functions required before assembling the food materials to produce quality meals is __________ .

Choices:

A market list

B menu planning

C mis en place card

D standardize recipe

Answer: menu planning

Question

#249. When guests enter into a restaurant the first thing that a receptionist should offer is ____________.

Choices:

A water

B appetizer

C bread and butter

D menu card

Answer: menu card

Question

#250. Which of the following is the correct menu sequence?

Choices:

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

Question

#251. Which of the statement about service rule is FALSE?

Choices:

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

Question

#252. Which of the following is an example of a low cost dish?

Choices:

A Pork adobo

B chickenkare-kare

C baked mussels

D seafood sinigang

Answer: baked mussels

Question

#253. Which of the following fruit and vegetables have higher water percentage composition?

Choices:

A Apple

B strawberry

C carrots

D tomatoes

Answer: tomatoes

Question

#254. Which is NOT a function of fat?

Choices:

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

Question

#255. The following vegetables are good sources of carotene, EXCEPT __________ .

Choices:

A mangoes

B carrots

C legumes

D tomatoes

Answer: legumes

Question

#256. Which is NOT a group of food guide pyramid?

Choices:

A Water, milk, yogurt

B food additives

C Chicken, pork, egg

D Rice, corn and pasta

Answer: food additives

Question

#257. Which statement regarding vitamins is most accurate?

Choices:

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

Question

#258. Estimate the kilocalorie value of 25 g biscuit with 16g total carbohydrates.

Choices:

A 54kcal

B 64 kcal

C 74 kcal

D 84 kcal

Answer: 64 kcal

Question

#259. Which antioxidant vitamin helps to absorb iron?

Choices:

A VITAMIN C

B VITAMIN A

C VITAMIN D

D VITAMIN E

Answer: VITAMIN C

Education Exams (Educ Tle) – Page 13

#240. What is the menu pattern for breakfast?

#241. Which is considered as the most important meal of the day?

#242. The main course of dinner consisting usually of meat, game, fish or pulses with or without accompaniments is called .

#243. The main planning, food, preparation and service is _______________ .

#244. Which food is a good source of fiber?

#245. Which of the following is NOT a principle in planning meals?

#246. Which of the following has the biggest expenses in the food budget?

#247. Which is a low cost but nutritious dish?

#248. One of the functions required before assembling the food materials to produce quality meals is __________ .

#249. When guests enter into a restaurant the first thing that a receptionist should offer is ____________.

#250. Which of the following is the correct menu sequence?

#251. Which of the statement about service rule is FALSE?

#252. Which of the following is an example of a low cost dish?

#253. Which of the following fruit and vegetables have higher water percentage composition?

#254. Which is NOT a function of fat?

#255. The following vegetables are good sources of carotene, EXCEPT __________ .

#256. Which is NOT a group of food guide pyramid?

#257. Which statement regarding vitamins is most accurate?

#258. Estimate the kilocalorie value of 25 g biscuit with 16g total carbohydrates.

#259. Which antioxidant vitamin helps to absorb iron?

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