- 1. These are the things that people cannot live without in a society.
A) wants
B) desire
C) requirements
D) needs
- 2. A marketing practice of creating name, symbol or design that identifies and differentiate a
product from the other products.
A) Tagline
B) Branding
C) Unique selling Proposition
D) Product naming
- 3. This is the introduction of new ideas to make the product and services more attractive and saleable to the target customers.
A) creativity
B) product development
C) new ideas
D) innovation
- 4. In this stage, the needs of the target market are identified, reviewed and evaluated.
A) economic analysis
B) project development
C) concept development
D) refine specification
- 5. This is the factor or consideration presented by a seller as a reason that one product or
service is different from and better than that of the competition.
A) unique selling plan
B) unique pricing policy
C) finding value-added
D) unique selling proposition
- 6. These are luxuries, advantages and desires that are every individual consider beyond
necessity.
A) needs
B) desires
C) wants
D) requirements
- 7. A process of making a new product to be sold to the customers.
A) product implementation
B) product analysis
C) product conceptualization
D) product development
- 8. This is generated by examining the goods and services sold in the community.
A) business idea
B) business pricing
C) business creation
D) business concept
- 9. What is your primary consideration when storing goods?
A) size
B) expiration date
C) quantity
D) fragility
- 10. What managerial tool is used to assess the environment to gather important information
for strategic planning?
A) environmental scanning
B) SWOT analysis
C) WOTS analysis
D) survey analysis
- 11. This is a meaningful and unforgettable statement that captures the essence of your brand.
A) unique selling proposition
B) branding
C) tagline
D) product naming
- 12. It is the ropey strands of egg white at both sides of the egg which anchor the yolk in place in the center of the thick white.
A) Egg Yolk
B) Germinal Disc
C) Albumen
D) Chalaza
- 13. A basic part of an egg that is also called as the egg white.
A) Egg Yolk
B) Chalaza
C) Germinal Disc
D) Albumen
- 14. It refers to the entrance of the latebra, the channel leading to the center of the
yolk.
A) Germinal Disc
B) Albumen
C) Egg Yolk
D) Chalaza
- 15. It is the empty space between the white and shell at the large end of the egg
which barely existent in newly laid egg.
A) Chalaza
B) Germinal Disc
C) Air Cell
D) Egg Cell
- 16. The part of an egg that is rich in protein.
A) Chalaza
B) Egg Yolk & Egg White
C) Membrane
D) Egg White
- 17. It is the egg’s first line defense against bacterial contamination and serves as the outer covering.
A) Egg White
B) Membrane
C) Egg Shell
D) Chalaza
- 18. Main purpose of this part of an egg is to protect the yolk and shell from
breaking.
A) Egg Shell
B) Egg White
C) Membrane
D) Chalaza
- 19. It is the yellow to orange portion that formed in the ovary. It contains all the fat in the egg and a little less than half of the protein.
A) Membrane
B) Egg White
C) Chalaza
D) Egg Yolk
- 20. The following are the nutritive value that can be found in eggs, except?
A) Iron
B) Protein
C) Minerals
D) Vitamins
- 21. Fresh eggs should sink in the water.
A) All of the above
B) Maybe
C) False
D) True
- 22. Which of the following kitchen tools is used to scrape off all the contents of
bowls and pans from the sides and fold in beaten eggs into the batter?
A) Channel Knife
B) Rubber Scrapper
C) Off-set Spatula
D) Slotted Spoon
- 23. What do you call to a kitchen tool that is used slice peeled, hard-boiled eggs
quickly and evenly?
A) Channel Knife
B) Egg Slicer
C) Chef’s Knife
D) Egg Server
- 24. What would be the best replacement of electric mixer and balloon whisk if in case these are not available in the kitchen especially when beating eggs?
A) Kitchen Fork
B) Electric Blender
C) Food Processor
D) Egg Beater
- 25. Which of the following is the function and purpose of an egg ring?
A) This tool is used when cooking fried egg to prevent an egg from spreading across the cooking surface.
B) This tool is used for holding and serving hard-boiled eggs.
C) This tool is used when cooking poached egg to prevent an egg from spreading across the cooking surface.
D) This tool is used for cutting and slicing hard-boiled eggs.
- 26. Why should we add small amount of vinegar in a simmering water when
cooking a poached egg?
A) To add and enhance its flavor.
B) To maintain the egg's freshness
C) To produce a glossy and firm egg yolk.
D) To prevent the egg white from spreading away from the egg yolk.
- 27. Most of the recognized vitamins are found in eggs with the
exception of vitamin E.
A) False
B) Maybe
C) None of the them
D) True
- 28. Eggs are an excellent source of protein which can only found
in the albumen.
A) All of them
B) True
C) False
D) Maybe
- 29. Nutrition can vary considerably between men, women and
children and can also vary in individual from time to time.
A) Maybe
B) None of them
C) True
D) False
- 30. Egg contains dietary fiber that provides your body with heat
and energy.
A) False
B) All of them
C) Maybe
D) True
- 31. The shell of a quality fresh eggs should be rough, chalky and
broken.
A) none of them
B) True
C) False
D) Maybe
- 32. Used to protect counter tops while cutting and chopping food.
A) Cutting board
B) Food turner
C) Whisk
D) Cooling rack
- 33. This is a tool use to peel off the outer skin of fruits and vegetables.
A) Knife
B) Grater
C) Peeler
D) Spoon
- 34. The following are uses of graters EXCEPT
A) Slice
B) Drain
C) Shred
D) Grate
- 35. Used to measure small amounts of both liquid and dry ingredients.
A) Measuring spoons
B) Serving spoons
C) Peeler
D) Spoons
- 36. ____________ is use to keep food warm without overcooking.
A) oven
B) microwave
C) Grater
D) Double boiler
- 37. A kitchen tool that is used to grate foods like carrots and cheese is called
____________.
A) slicer
B) knife
C) shredder
D) Grater
- 38. Strainer is used to strain or sift ______________.
A) powder
B) Dry Ingredients
C) liquid ingredients
D) solid
- 39. This is used in serving food____________.
A) serving tongs
B) serving spoon
C) ladle
D) platter
- 40. ___________ are used to grab and transfer food items to a serving platter.
A) serving spoon
B) wooden spoon
C) ladle
D) serving tongs
- 41. Which of the following is the trade of presenting food in an appealing way?
A) serving
B) mise en place
C) garnishing
D) plating
- 42. Which of the following disease that is carried and transmitted to people by
food?
A) food borne illness
B) food borne bacteria
C) food borne intoxication
D) food borne infection
- 43. Which of the following is a disease that results from eating food containing
harmful microorganisms.
A) food borne illness
B) food borne infection
C) food borne bacteria
D) food borne intoxication
- 44. Which of the following disease that results from eating food containing toxins
from bacteria, molds or certain plants or animals.
A) food borne intoxication
B) food borne illness
C) food borne infection
D) food borne bacteria
- 45. Which of the following a disease that is carried and transmitted to people by
food is referred to as ______________.
A) food borne infection
B) food borne intoxication
C) food borne bacteria
D) food borne illness
- 46. Which is NOT one of the eight simple ways to present food like a chef?
A) garnishing
B) choosing your plates
C) read the clock
D) Setting the table
- 47. Which will you consider first when buying eggs?
A) fragility
B) price
C) size
D) quality
- 48. Which of the following is NOT good OHS Practice?
A) training and providing relevant information
B) disaster plan
C) first aid kit
D) Personal Protective Equipment
A) Store in open container
B) Refrigerate leftover egg dishes in shallow
C) Store away from strong odors
D) Store at 45 degrees Fahrenheit or below
- 50. __________________ is a disciplinary area concerned with protecting and safety, health
and welfare of people engaged in work or employment
A) Occupation safety
B) safety in the kitchen
C) Health and Safety Procedures
D) Occupational Health and Safety
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