MOCK BOARD EXAM ON FOODS AND INSTITUTIONAL A. Sentence A is correct B.

Sentence B is correct
MANAGEMENT C. Both sentences are correct D. Both sentences are
incorrect
1. Sentence A. Crystals are formed from concentrated sugar
solutions. 14. Sentence A. Monosodium glutamate is found in seaweeds.
Sentence B. Crystallization is inversely related to the ease of Sentence B. MSG is a food seasoning that enhances the flavor of
solubility the dishes.
A. Sentence A is correct B. Sentence B is correct A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are C. Both sentences are correct D. Both sentences are
incorrect incorrect

2. Sentence A. Shortening impedes gluten development by 15. Sentence A. Spices come from different parts of plant.
hydrolysis. Sentence B. Herbs that are dried are called spices.
Sentence B. Impeding gluten development would result to flaky A. Sentence A is correct B. Sentence B is correct
products. C. Both sentences are correct D. Both sentences are
A. Sentence A is correct B. Sentence B is correct incorrect
C. Both sentences are correct D. Both sentences are
incorrect 16. Sentence A. Spices and herbs keep longer if stored whole.
Sentence B. Herbs are crushed before measuring to bring out the
3. Sentence A. Vinaigrette is an example of a temporary emulsion full flavor.
Sentence B. Temporary emulsions are separated by heat A. Sentence A is correct B. Sentence B is correct
A. Sentence A is correct B. Sentence B is correct C. Both sentences are correct D. Both sentences are
C. Both sentences are correct D. Both sentences are incorrect
incorrect
17. Sentence A. Basi is fermented sugar cane
4. Sentence A. Fruits become more brilliant in color during ripening Sentence B. Lambanog is distilled basi
Sentence B. This is due to the breakdown of chlorophyll and A. Sentence A is correct B. Sentence B is correct
exposes the underlying pigments C. Both sentences are correct D. Both sentences are
A. Sentence A is correct B. Sentence B is correct incorrect
C. Both sentences are correct D. Both sentences are
incorrect 18. Sentence A. Heavy cream is used in salad dressing.
Sentence B. Medium cream is used in whipping
5. Sentence A. The tough, fibrous inner core in carrots due to the high A. Sentence A is correct B. Sentence B is correct
concentration of lignin C. Both sentences are correct D. Both sentences are
Sentence B. The outer layer of the skin and peel of fruits has incorrect
higher proportion of cellulose and hemicelluloses than the inner
layers do 19. Sentence A. Bacteria can be used as a coagulant in cheese
A. Sentence A is correct B. Sentence B is correct Sentence B. Bacteria causes holes in swiss cheese
C. Both sentences are correct D. Both sentences are A. Sentence A is correct B. Sentence B is correct
incorrect C. Both sentences are correct D. Both sentences are
incorrect
6. Sentence A. Using stainless steel may prevent discoloration of
fruits. 20. Sentence A. In pinipig, the ability to gelatinize is increased.
Sentence B. Water lost and absorbed depending on the type of Sentence B. This is due to the breakdown of starches into dextrins
vegetable. during the process of making pinipig.
A. Sentence A is correct B. Sentence B is correct A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are C. Both sentences are correct D. Both sentences are
incorrect incorrect

7. Sentence A. Gelatin is soluble in cold water. 21. Sentence A. Amount of salt must be reduced if fine iodized salt
Sentence B. Gelatin is immediately poured in boiling water during will be used to replace rock salt.
cooking. Sentence B. Iodized salt is more salty than rock salt
A. Sentence A is correct B. Sentence B is correct A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are C. Both sentences are correct D. Both sentences are
incorrect incorrect

8. Sentence A. Addition of acid to sucrose produces invert sugars. 22. Sentence A. Granules of pure starch are never uniform in size.
Sentence B. Saccharin is an invert sugar. Sentence B. Gelatinization point is a range of temperature.
A. Sentence A is correct B. Sentence B is correct A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are C. Both sentences are correct D. Both sentences are
incorrect incorrect

9. Sentence A. Fish contains aflatoxin which causes food 23. Sentence A. Fish contains trimethylamine oxide.
intoxication. Sentence B. Fish easily spoils than red meat
Sentence B. Aflatoxin is a neurotoxin A. Sentence A is correct B. Sentence B is correct
A. Sentence A is correct B. Sentence B is correct C. Both sentences are correct D. Both sentences are
C. Both sentences are correct D. Both sentences are incorrect
incorrect
24. Sentence A. Oven spring is the rapid rise of breads during baking
10. Sentence A. Rice starch have smaller granules than potato starch Sentence B. Oven spring is due to the action of gluten.
Sentence B. Rice starch granules gelatinize earlier than potato A. Sentence A is correct B. Sentence B is correct
starch C. Both sentences are correct D. Both sentences are
A. Sentence A is correct B. Sentence B is correct incorrect
C. Both sentences are correct D. Both sentences are
incorrect
25. Sentence A. Margarine is a mixture of skim milk and vegetable fat.
11. Sentence A. Ice cream is agitated to form tiny crystals. Sentence B. Margarin contains hydrogenate fat.
Sentence B. Large crystals may be formed with slow freezing A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are
A. Sentence A is correct B. Sentence B is correct incorrect
C. Both sentences are correct D. Both sentences are
incorrect 26. Sentence A. Chicken fat contains soft fats
Sentence B. Chicken fat is more plastic than pork fat
12. Sentence A. Smooth egg shell is one of the indicators of a fresh A. Sentence A is correct B. Sentence B is correct
egg. C. Both sentences are correct D. Both sentences are
Sentence B. It is advisable to wash eggs before storage at home incorrect
A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are 27. Sentence A. Moist heat cooking is used in tough or less tender
incorrect meats.
Sentence B. Water solubilizes collagen making meat tender.
13. Sentence A. Bromelin is a proteolytic enzyme found in pineapples. A. Sentence A is correct B. Sentence B is correct
Sentence B. Addition of fresh pineapple to agar would form a C. Both sentences are correct D. Both sentences are
weaker gel. incorrect
 Sentence B. This is due to the fact that polished rice contains more
28. Sentence A. Milk flavor is generally bland or less sweet. starch
Sentence B. Bland milk flavor is due to the bound glucose in A. Sentence A is correct B. Sentence B is correct
galactose molecule. C. Both sentences are correct D. Both sentences are
A. Sentence A is correct B. Sentence B is correct incorrect
C. Both sentences are correct D. Both sentences are
incorrect 42. Sentence A. Breads from sweet potato, corn or cassava are
crumbly.
29. Sentence A. Freezing meat is considered a method of tenderizing Sentence B. Sweet potato, corn or cassava flours do not contain
meat. gluten.
Sentence B. Freezing breaks the connective tissues of meat. A. Sentence A is correct B. Sentence B is correct
A. Sentence A is correct B. Sentence B is correct C. Both sentences are correct D. Both sentences are
C. Both sentences are correct D. Both sentences are incorrect
incorrect
43. Sentence A. Fish has less extractives than red meats.
30. Sentence A. Liquid milk is scalded before adding to flour Sentence B. Fish is commonly eaten with salt, seasoning and
Sentence B. Scalding is done to inactivate the enzyme lipasewhich sauces.
may soften the dough too much. A. Sentence A is correct B. Sentence B is correct
A. Sentence A is correct B. Sentence B is correct C. Both sentences are correct D. Both sentences are
C. Both sentences are correct D. Both sentences are incorrect
incorrect
44. Sentence A. Barbeque from loinis less tender and flavourful than
31. Sentence A. Illness caused by ingestion of the toxin present in food belly.
is called food poisoning Sentence B. Belly is more exercised than loin.
Sentence B. Botulism is an example of food intoxication A. Sentence A is correct B. Sentence B is correct
A. Sentence A is correct B. Sentence B is correct C. Both sentences are correct D. Both sentences are
C. Both sentences are correct D. Both sentences are incorrect
incorrect
45. Sentence A. During rigor mortis, actomyosin dissociates due to
32. Sentence A. Cream of tartar in corn syrupcauses the inversion of lack of energy.
lactose. Sentence B. Rigor mortis is the stiffening of the muscle.
Sentence B. Acids are responsible for the tiny crystals in fondants A. Sentence A is correct B. Sentence B is correct
A. Sentence A is correct B. Sentence B is correct C. Both sentences are correct D. Both sentences are
C. Both sentences are correct D. Both sentences are incorrect
incorrect
46. Sentence A. Papain is a proteolytic enzyme found in papaya.
33. Sentence A. Hydrolytic rancidity is brought about by the enzyme Sentence B. Papain tenderizes meat by changing gelatin to
lactase. collagen.
Sentence B. Hydrolytic rancidity produces free fatty acids
A. Sentence A is correct B. Sentence B is correct A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are C. Both sentences are correct D. Both sentences are
incorrect incorrect

34. Sentence A. Broken mayonnaise may be reformed by adding egg 47. Sentence A. Fish cooks faster than meat.
yolks. Sentence B. This is because fish has less glycogen than meat thus
Sentence B. The separation of mayonnaise may be caused by too making the muscle less tough.
much addition of oil A. Sentence A is correct B. Sentence B is correct
A. Sentence A is correct B. Sentence B is correct C. Both sentences are correct D. Both sentences are
C. Both sentences are correct D. Both sentences are incorrect
incorrect

35. Sentence A. Scorching in milk is mainly due to accumulation of 48. Sentence A. Less tender cuts of meat usually contain more
lactoglobulin at the bottom and side of pan. connective tissue.
Sentence B. Use of double boiler may prevent scorching. Sentence B. Elastin hydrolyzes during moist heat cooking
A. Sentence A is correct B. Sentence B is correct A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are C. Both sentences are correct D. Both sentences are
incorrect incorrect

36. Sentence A. Lactase is the most common enzyme used in cheese

production. 49. Sentence A. Starch high in amylase will gel while starch high in
Sentence B. Casein is first to coagulate upon application of heat. amylopection does not gel.
A. Sentence A is correct B. Sentence B is correct Sentence B. Taro flour, which has a considerable amount of
C. Both sentences are correct D. Both sentences are amylopectin can be used in noodle making.
incorrect A. Sentence A is correct B. Sentence B is correct
C. Both sentences are correct D. Both sentences are
37. Sentence A. Pasteurized milk can be stored in room temperature incorrect
Sentence B. In pasteurization, pathogenic microorganisms are
destroyed. 50. Sentence A. Baking soda may be substituted for baking powder.
A. Sentence A is correct B. Sentence B is correct Sentence B. Baking soda also contains an acid ingredient
C. Both sentences are correct D. Both sentences are A. Sentence A is correct B. Sentence B is correct
incorrect C. Both sentences are correct D. Both sentences are
incorrect
38. Sentence A. Agglomerated dried milk is soluble in cold water.
Sentence B. This is due to the hygroscopic property of dried milk. 51. Flat yellow noodles made from wheat flour, lye, salt and
A. Sentence A is correct B. Sentence B is correct A. bihon B. Miki C. Sotanghon D.
C. Both sentences are correct D. Both sentences are Canton
incorrect
52. A coddled egg is one which has been:
39. Sentence A. Bran is prone to rancidity A. placed in hot water for 8-10 minutes B. cooked in
Sentence B. Polished and whole corn kernels store longer than boiling water for 10-12 minutes C. cooked slowly in boiling
unpolished ones. water for 20 minutes D. boiled for 5 minutes in a
A. Sentence A is correct B. Sentence B is correct covered pot
C. Both sentences are correct D. Both sentences are
incorrect 53. Raw starch flavor is caused by:
A. Lumping B. Incorrect measurements of
40. Sentence A. Hydrogenation prevents oxidative rancidity. ingredients
Sentence B. Oxidative rancidity is more prone in oils with higher C. Vigorous stirring D. inadequate stirring
saturated fatty acids.
A. Sentence A is correct B. Sentence B is correct 54. Vacuum-packed meats are _____ in color
C. Both sentences are correct D. Both sentences are A. Red B. Dark brown C. Pink D. none of the above
incorrect
55. Yambean is the same as:
41. Sentence A. Polished rice cooks longer than unpolished rice.
 A. Jiicama B. singkamas C. Both A C. amount of oxygen present D. amount of salt
and B D. none of the above
56. An alkaline ingredient used as leavening: 78. Which heats faster when microwaved?
A. cream of tartar B. baking soda C. vinegar A. water B. glass C. solids
D. fruit juice D. butter

57. One gallon of ice cream is equivalent to how many pints 79. Used to limit the migration of moisture into the product
A. 8 B. 4 C. 16 D . None of A. heating B. freezing c. drying d. packaging
the above
80. Process of ensuring that a number of factors are in place and will
58. Crème fraiche is similar to\ prevent growth of microorganisms
A. milk B. Sourcream C.buttermilk A. hurdle concept B. vacuum pack C. modified atmosphere
D. leche flan packaging D. radura

59. Semolina flour is made from 81. International symbol indicating food is irradiated
A. Cassava starch B. Rootcrop starch C. Durum wheat D. A. hurdle concept B. vacuum pack C. modified atmosphere
Millet packaging D. radura

60. Clostridium botulinum can be completely destroyed only at 82. Intrinsic factors that have the capacity to either stimulate or retard
A. very high pH B. very alkaline condition C. growth of microorganism in food
at 121 C D. at 100 C A. temperature, relative humidity, pH and water activity B.
temperature, relative humidity, atmosphere
61. Weeping out of liquid from gelatinized starch during prolonged C. Redox potential, relative humidity, atmosphere, and
storage antimicrobial substances
A. retrogradation B. gelatinization C. syneresis D. gelation D. pH, redox potential, water activity and antimicrobial substances

62. Proportion of liquid and flour in order to make soft dough 83. BSE or mad cow disease involves
A. 1 part liquid: 1 part flour B. 1 part liquid: 2 A. virus b. prions c. bacteria d. parasites
parts flour
C. 1 part liquid: 3 parts flour D. 1 part liquid: 4
parts flour 84. Consumer act of the Philippines
A. RA 7394 B. PD 704 C. RA 3720 D. PD 856
63. Rice high in amylopectin
A. ordinary B.waxy C. 85. Code on sanitation of the Philippines
parboiled D. pre-gelatinized A. RA 7394 B. PD 704 C. RA 3720 D. PD 856

64. Kimchi is a 86. Appropriate packaging material for liquid items which require high
A. pickled product B. Fermented product C. cured product temperature processing
D. none of the above A. saran B. glassine C. Plioform d. tetrapack

65. In curing, the desirable pink color is due to: 87. Certification that a food safety management is in place
A. nitrosomyoglobin B. hemoglobin C. oxymyoglobin D. A. Good manufacturing practice B. Good Agricultural practice
metmyoglobin C. ISO 22000 D. CODEX Alimentarius

66. Heat is transferred in lechon in spit by
A. radiation B. conduction C. convection D. microwave
67. Process of allowing meat to stand at low temperature for a few
weeks is:
A. curing B. preservation C. aging D. tenderization
68. Fat is used as edible spreads and shortening due to:
A. plasticity property B. softening property C. viscosity
property D. greasy property
69. Toasted flour (as in polvoron) is sweeter because of the formation
of
A. monosacchraides B. HCFS C. dextrin D. gluten
70. Microorganism used to make tempeh
A. rhizopus B. Aspergillus niger C. Penicillum roqueforti
none of the above
71. Type of microorganism that will grow in orange marmalade
A. Halophilic B. Xerophilic C. Thermophilic D. Osmophilic
72. Pasteurizaqtion is applied in processing foods that are generally
A. salty B. basic C. Acidic D. spicy
73. Unfrozen water exists in all frozen food items because:
A. Bound water cannot be frozen B. low water activity
C. high water activity D. High water
content
74. Principle of food preservation involved in ube jam processing is:
A. prevention from physical damage B. prevention from
self decomposition
C. prevention from microbial decomposition D. prevention from
biochemical decomposition
75. Deterioration that is formed when unwrapped or uncovered food
items are stored in low temperature
A. oxidative rancidity B. Freezer burn C. case hardening D.
putrefaction
76. Group of microorganisms that are more likely to grow on the
surface of dried squid packed in polyethylene bags
A. mold B. yeast C. Bacteria D. Algae
88. Which of the following microorganisms produce heat stable
enterotoxin
A. aspergillusflavus B. Straphylococcus aureus C. Clostridium
perfringens D. Clostridium botulinum
89. The cooling process behind storing food in earthen wares or clay
pots
A. Chilling B. refrigeration C. evaporative cooling D. slow
cooling
90. Syrup used for freezing delicate flavored fruits
A. thin B. heavy C. Moderate D, dry
91. Factor affecting the size of ice crystals in food
A. quantity of bound water B. type of food C. rate of freezing
D. presence of enzymes in foods
D.
92. The canning process at high altitude must be:
A. lengthened because boiling point gets lower B. lengthened
because relative humidity gets lower
C. shortened because boiling point gets higher D. shortened
because relative humidity gets higher
93. The desired salt concentration of the medium in the production of
burong mangga isp:
A. 4-15 % B. 5-15 % C. 15-20% D. 0-
5%
94. Deterioration of canned items due to undercooling that results to
growth of thermophilic microorganisms
A. Flipper B. Springer C. Hydrogen Swell D. flat sours
95. Best temperature for drying
A.100-115F B. 120-125F C. 130-135F D. 140-145F
96. Food additives used to prevent both enzymatic and non enzymatic
discoloration
A. Sodium nitritesr B. Potassium nitrates C. Sulfur dioxide
D. Benzoic Acid
97. Processed cheese is predominantly made with
A. milk B. vegetabke oil C. water D. none of the above
98. Sugar concentrate made from crushed fruit pulp only
A. jam B. jelly C. jelly D.preserve

77. The amount of alcohol produced when making wines and beer 99. Precipitating agent of pectin causing it to form network of the jell
depends primarily on A. acid B. water C. heat D. sugar
A. Kind of microorganism present B. amount of fermentable
carbohydrates 100. The process of jelly making involves boiling fruit to
 A. hydrolyze pectic acid, dissolve fruit pulp, and extract A trim loss C yield
color factor
B. extract pectin, obtain maximum juice, and extract B. edible portion
flavor D. yield
C. dissolve the pectic acid, extract the sugar and flavor
D. volatize the aroma, extract pulp and hydrolyze the 118. The cost of materials that go directly into the production of
protopectin the menu item
A. edible portion cost C. food
101. Northern Philippines Version of sisig cost
A. Lininta B. Baguisen C. Dinakdakan D. Dinardaran B. as purchased cost D.
overhead cost
102. Iloilo’s version of Espasol
A. Binagol B. baye-baye C.moron D. budbud kabog 119. In storing fruits, the following practices delay the ripening
process except:
103. Roasted suckling pig A. storing fruits inside the refrigerator C. food
A. Pritchon B. Lechon de leche C. Lechon D. none of the cost
above B. wraping fruits in newspaper D.
separating the ripe from the unripe
104. The place calasiao is associated with food
A. Buro B. tocino C. Patupat D. puto 120. Service style with table side service except:
105. It is a popular suman from Leyte flavored with chocolate. A. English C. French
A. binagol C. Moron B. Russian D.
B. Binagol D. Baye-baye American

106. Linat-an is closest to the dish 121. /Type of service where food is prepared in the kitchen and
A. Nilaga C. Pochero cerrie din serving platters while the waitstaff serves the guests
B. Kare-kare D. Cardillo A. country-style C.
Continenta
107. The following statements are true in Judaism except: B. Plated D.
A. meat cannot be eaten with dairy C. All grape varieties are Compromise
restricted
B. the Torah prohibits consumption of blood D. all 122. The following tasks are done from the left of the guests
types of shellfish are forbidden except:
A. setting and clearing of dinner plates C. clearing of bread
108. Management theory X assets that ate most people works best and butter plate
when: B. presenting and serving from platters D. serving salad
A. Under close and constant surveillance C. They are recognize
as human beings B. Properly compensated 123. The following asks are done from the right of the guest
D. None of the above except:
A. laying of the flatware C. setting and clearing of the
109. The following statements help conserve the nutrient in beverage ware
preparation and cooking except: B. serving bread D. pouring of the
A. Foods should not be stirred C. Thaw beverage
frozen vegetbles before cooking
Baking soda should not be added D. pots 124. Fastfood combo meals are
should be kept covered A. Ala carte menu C. Table d’hote B. Semi-ala carte D.
NOTA
110. Considered as the best conductor of heat, this type of
cookware material is commonly used as a base for non-stick pans. 125. The sum of the sides of a work triangle must not exceed:
A. Aluminum A. 22ft C. both a and b B. 6.5 m D. none of the above
C. Iron
B. Copper D. 126. The most important workcenter is the:
Stainless steel A. sink C. RefrigeratoR B. gas range D. none of the above

111. If you want to keep raw food cost at 50%: 127. Size of dinner napkin:
A. add P50.00 to your total raw food cost C. A. 14-20 inches C. 20-26 inches B. 9-12 inches D. 18-24
Multiply raw food cost by 2 B. divide raw food cost by 2 inches
D. none of the above
128. This type of kitchen arrangent allows the refrigerator, range
112. A gabi wrapped dish cooked with coconut milk popular in and the sink to be spaced out evenly
Camalig, Albay A. single line C. U shaped B. L shaped D Island type
A Pinangat C.
Tinimtim 129. A set meal with a choice within menu categories is called:
B. Laing D. A. Table d’hote C. Semi ala carte B. Prix fixe D. NOTA
Sinanglay
130. The following are all vegetable dishes except
113. A term used for the Filipino cooking method of wrapping A. Laswa C. Utan B. Bulanglang D. NOTA
food in leaves
A. Binalot C. Binakol 131. The following are all noodle dishes except
B. Pinais D. all of A. Bami C. Laksa B. La paz Bachoy D. Picadillo
the above
132. It is a dish of rice, ground pork and bananas
114. A popular dish from Davao and other parts of Mindanao that A. Arroz ala Valenciana C. Arroz ala Cubana B. Torta D. Paella
features internal organs cooked with pineapple and bell peppers
A. Barbacoa C. Paklay 133. Tsokolate espeso refers to
B. Sampayna D. Tiolah A. Café mocha C. thick choco drink B. Mochaccino D. thin
Sapi chocolate drink

115. The Visayan Version of paksiw na isda 134. Churros is more like which Filipino fritter
A. Lininta C. Inun- A. Okoy C. . Gurgurya D. Bitso-bitso
unan
B. Utan D. Higado 135. The Spanish turron is
A. spring roll C. cake
116. Clearing of bread and butter plate is done at B. nougat D. cookie
the____________
A. right of the guest C. both a 136. Type of menu where the entreeis combined and priced with
and b other items such as salad, starch and/or beverage
B. left of the guest D. none of A. ala carte C. table
the above d’hote
B. semi ala carte D. none of
117. The specific amount of product from the recipe in volume, the above
weight or number of servings
137. A food or group of foods served at one time or intended to be A. 55% C. 40% B. 60% D. 20%
eaten at the same time is called
A. menu C. Course 152. The pruciple of “span of supervision” recognizes that:
B. meal D. none of A. the more subordinates under one C. The supervisor should
the above be near the subordinates at all times B. Supervisor the better
B. The less subordinates, the better D. There is a limit to a person’s capacity to supervise effectively
138. Type of menu usually used in schools, hospitals, and
institutions is called: 153. Most government hospitals purchase food by:
A. table d’hote C. du jour A. Negotiated buying C. Future
B. Single use D. none of contract
the above B. Bid Buying D. Blank
check
139. Which should you start planning for first
A. entrée C. 154. An example of a fringe benefit is:
appetizer A. Promotion C. Day-off
B. salads D. none of B. Christmas bonus D. Holiday
the above off

140. Which of the following is arranged according to the 155. All newly hired employees should be given
prescribed menu pattern for lunch: A. orientation C. IQ test
A. Chichen Pastel, Steamed Broccoli, C. Chicken pastel, B. Pre-service training D. Medical
saffron Rice, Steamed Broccoli, check up
Saffron Rice and Jasmine Tea Jasmine tea
B. Jasmine Tea, Chicken Pastel, Steamed D. None of 156. A No 2 can of fruit juice contains
the above A. 1 cup C. 1 gallon
Broccoli, Saffron rice B. 2 ¼ cups D. 2
gallons
141. The last recommended day of retail sale is refered to as:
A. expiration date C. pull 157. An appropriate storage temperature for ripe fruits (except
date banana) is:
B. freshness date D. best A. 20 F C. 50 C
before date B. 50 F D. Room
temperature
142. The size of one cover is preferably:
A. 18 inches C. 21 158. First in first out- is a rule applied in management of
inches A. personnel C. Energy
B. 24 inches D. none of B. Time D.
the above Storeroom

143. A recipe of Buffalo wings makes 30 pcs (3 servings). What 159. A size 8 ice cream scoop, which is also used for dishing out
would you do to lower the food cost of the menu item? rice and salad measures:
A. make the portion size 6pcs/ serving C. use fabricated A. ¾ cups C. ¼ cup
products B. 1 cup D. ½ cup
B. make the portion size 15pcs/ serving D. none of the above
160. This is an essential element in labor cost control and is
144. A menu item that sells for P 70.00 has a food cost percent of effective in reducing payroll costs
20%. What would the food cost percent be if the selling price was A. organizational chart C.
increased to P150.00? supervision
A. 10.3 % C. 8.3% B. work schedule D.
B. 11.3% D. 9.3% disciplinary action

145. Your recipe calls for 3kg diced carrots. If a vendor sells a 161. The total raw food cost of a recipe yielding 50 serving
10kg case of carrots for P499.00, how much will the carrots portions is P200.00. To keep raw food cost at 40%, the selling
purchased for this recipe costs? Yield percent of carts is 81.3%. price per portion should be
A. P149.70 A. P4.00 C. P10.00
C. P121.70 B. P8.00 D. P80.00
B. P184.13 D. none of
the above 162. This equipment is useful when the food production and
service areas are on separate floors
146. You have a béarnaise recipe that makes seven 14g portions A. Doilies C. Bainmarie
but you need to make enough to have twenty 8g portions. What is B. Hood D. Dumb waiter
the recipe conversion factor?
A. 0.61 C. 0.57 163. Total amount of sales less cost of goods sold is:
B. 1.63 D. none of A. gross profit C. net profit
the above B. income D. food cost
percentage
147. A salsa recipe calls for 3 oz of chopped fresh cilantro to serve
48 guests. If chopped cilantro gives a 48% yield, how many 164. In the satellite food production system
servings of salsa can you make using a 1 ½ lbs of cilantro you have A. The food procurement, production and C. Food is prepared
purchased? and then frozen until needed. service is centrally
A. 11 servings C. 184 located to the facility
servings B. All the centers are decentralized
B. 12 servings D. 194 D. Food procurement and pre-preparation are centralized but
servings final preparation and service are decentralized

148. Tea ike beverage using herbs and plants other than Camellia 165. Operating cost in a foodservice would be highest in one which
sinensis offers:
A. Oolong C. Tisanes A. table d’hote C. Cycle menu
B. Tea imitations D. Sencha B. ala carte menu D. Semi ala carte
menu
149. Café au lait is similar to which Italian coffee concoction
A. Espresso C. Café 166. In cooking Nilagang baka, the meat cut commonly used is:
Latte A. kenchi C.
B. Macchiato D. tapadera
Ristretto B. costillas D. kasim

150. A detailed work plan showing the arrangement of equipment 167. A measure of the output of goods and services in relation to
is called the input of resource, can be expressed as a profitability ratio
A. blueprint C. design called:
B. specifications D. layout A. productivity C.
effectiveness
151. The most commonly used food cost percentage standard for B. efficiency D. profit
profit-oriented establishments is:
168. Overhang of table cloth for sit-down meals: B. Unity of command D. Esprit
A. 16-20 inches C. 25-30 de corps
inches
B. 12-15 inches D. floor 184. The architectural plan of the spaces on a floor of a building is
lengt called the
A. blueprint C. floor
169. When making the market list for kare-kare, the ideal beef part plan
is: B. layout D.
A. oxtail foodservice design
C. brisket
B. round 185. The principle that refer to the number of subordinates who
D. loin report directly to a higher executive
A. Span of control C. Unity
170. Mother of all white sauces: of command
A. Hollandaise C. B. Departmentalization D.
Béarnaise Delegation
B. Bechamel D.
Mayonnaise 186. Budget that is used to determine if funds will be available
171. When cost is not a problem, the best material for sinks is when needed:
A. Stainless steel C. A. master C. capital
Galvanized iron B. operating D. cash
B. Japanese steel D.
Aluminum 187. Doing this smarter, not harder is
A. work method C. work
172. Being non flammable, asbestos is good for simplification
A. Office furniture C. Roofing B. work design D. work specification
material
B. Kitchen table tops D. All of 188. The optimum working temperature is between
the above A. 60-71 F C. 65-73 F
B. 63-72 F D. 67-74 F
173. A bunch of culinary herbs used to flavor stews, casseroles,
and sauces 189. _________ is a disciplined, data driven approach and
A. bouquet garni methodology for eliminating defect is any process—from
C. roux manufacturing to transactional and from product to service.
B. mirepoix A. Six sigma C.ISO
D. court bouillon 2002
B. HACCP D. TQM
174. Setting and clearing of dinner plates is done at the
A. right of the guest C. both a 190. Function of management involved in the development of
and b formal structure which work is defined, divided and coordinated to
B. Left of the guest D. none of achieve goals
the above A. coordinating C.
organizing
175. The government agency mandated to ensure the safety of food B. planning D. staffing
supplies is the
A. FNRI C. FDA B. NNC D. DA 191. The aim of work design is to:
A. Increase productivity and employee satisfaction C. provide
176. Frozen dessrt made with fruit juice added to milk or cream safe and healthy work environment
A. sorbet C. sherbet B. provide efficient and effective work methods D. design
B. parfait D. staff of fit people
meringue
192. Information which is/ are useful for time and motion studies
177. Menu analysis is essential in determining A. job breakdown C. flow
A. Type and number of equipment C. Skills and number chart
of workers B. process chart D. all of
B. Kitchen and space requirements D. All of the above the above

193. Broiler is a term used for

A. poultry C. beef
B. pork D. fish
178. Open market buying maens
A. The buyer has to go to the market 194. It is a special type of broiler used in foodservice kitchen
C. Purchasing through a middle man A. bain marie C.
B. After a canvass, purchases are made from microwave
D. Purchasing from one source onlythe vendor who offers the best B. oven D.
terms salamander

179. To avoid conflict in authority, all workers should: 195. It refers to a Vietnamese sandwich with French influences
A. Know to whom they are directly responsible (i.e. use of baguette)
C. Cooperate with each other A. Bahnmi C. Cruller
B. Be directly responsible to the head of the B. Bami D. Pho
D. Be rotated in different sections department

180. Type of oven in which heat is generated from within the food 196. Porto is a
A. microwave C. A. beer C. whiskey
convection B. wine D. brandy
B. conventional D. quartz
197. The following are liqueurs except
181. The following are under the danger zone except: A. Kahlua C. Crème
A. 41 F C. 80 F de Menthe
B. 120 F D. none of B. Grenadine D. Baileys
the above
198. Pork tocino is best made from:
182. Concrete floors in a food service facility are: A. punta y pecho C. casim
A. Suitable for storeroom and receiving C. Both of B. liempo D. kampto
the above
B. Not resilient, fatiguing to workers D. none of 199. The following items should be kept at room temperature
the above except
A. Bread C. banana
183. Promotes team spirit of unity and harmony among employees B. sweet potato D. onion
A. Unity of direction C. bulb
Centralization
200. Food preparation losses may be due to the following except
A. inadequate supervision C. use of unskilled
labor
B. lack of proper equipment D. type of meal
service