- 1. What type of starch structure is a long chain-like molecule, sometimes called the
linear fraction, and is produced by linking together 500 to 2, 000 glucose molecules?
A) Syneresis
B) Amylopectin
C) Amylose
D) Hydrolysis
- 2. What is the type of reaction when the starch is oozing of liquid from gel when cut
and allowed to stand?
A) Molasses
B) Dextrinization
C) Syneresis
D) Hydrolysis
- 3. What starch property undergo hydrolysis during cooking or processing and during
storage of food where a chemical reaction in which a molecular linkage is broken,
and a molecule of water is utilized?
A) Retrogradation
B) Hydrolysis
C) Syneresis
D) Dextrinization
- 4. What is the sum of changes that occur in the first stages of heating starch granules
in a moist environment which includes swelling of granules as water is absorbed
and disruption of the organized granule structure?
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A) Viscosity
B) Dextrinization
C) Molasses
D) Gelatinization
- 5. What is the white, granular, organic chemical that is produced by all green plants. is
a soft, white, tasteless powder that is insoluble in cold water, alcohol, or other
solvents?
A) Tapioca
B) starch
C) Sago
D) Rice
- 6. What type of rice is used for milk pudding.
A) wild rice
B) ground rice
C) brown rice
D) rice paper
- 7. Which of the cereals below is obtained from the roots of a tropical plant called
cassava?
A) rice
B) sago
C) oats
D) tapioca
- 8. What powder is produced from grinding the entire kernel where the bran and germ
are removed during milling, while the endosperm is finely ground?
A) self-rising
B) semolina
C) whole wheat flour
D) durum
- 9. Which type of cereal below was also known as maize and yields good oil suitable
for cooking?
A) oats
B) wheat
C) rice
D) corn
- 10. What should you use to dry equipment?
A) Paper towels
B) tea towels
C) Dishcloth
D) Apron
- 11. Which of the following cereal is made of pearl barley when the grains
are husked, steamed, rounded, and polished?
A) barley
B) sago
C) tapioca
D) rice
- 12. A group of organic compounds which are essential for normal growth and
nutrition and are required in small quantities in the diet because they cannot
be synthesized by the body.
A) Protein
B) Vitamins
C) Food
D) Minerals
- 13. A macronutrient that is essential to building muscle mass. It is commonly
found in animal products, though is also present in other food specially oats.
A) Cereals
B) Minerals
C) Protein
D) Vitamins
- 14. A traditional breakfast food made from processed cereal grains, primarily
in Western societies.
A) Grain
B) Ready to eat cereals
C) Food
D) Starch
- 15. The embryo which has the potential to sprout into a new plant. It contains
many B vitamins, some protein, minerals, and healthy fats.
A) Fats
B) Germ
C) Bran
D) Endosperm
- 16. Also known as miller's bran, is the hard outer layers of cereal grain. It
consists of the combined aleurone and pericarp. Along with germ, it is an
integral part of whole grains, and is often produced as a byproduct of milling
in the production of refined grains.
A) Endosperm
B) Germ
C) Minerals
D) Bran
- 17. The term cereal is a derivative from what “Latin” word meaning grain?
A) vegetables
B) pepper
C) powder
D) cereals
- 18. Foods that are mostly made from wheat, oats, rice, rye, barley, millet,
quinoa and corn.
A) ready to cook cereals
B) grain foods
C) rice
D) cereal
- 19. A grain that has been cracked or crushed, such as rolled or flaked grains
and is uncooked. An instant cereal contains smaller particles of grain that
may have been partially cooked and, therefore, require a shorter cooking
time.
A) dried foods
B) dietary fiber
C) ready-to-cook cereals
D) breakfast cereals
- 20. A tissue produced inside the seeds of most of the flowering plants
following fertilization. It is triploid in most species. It surrounds the
embryo and provides nutrition in the form of starch, though it can also
contain oils and protein
A) bran
B) roots
C) endosperm
D) germ
- 21. What type of starch refers to the starches as originally derived from its
plant source?
A) starch
B) native starches
C) amylose
D) modified starches
- 22. What cereal plant that is the most important kind grown in temperate
countries, the grain of which is ground to make flour for bread, pasta, and
pastry?
A) rice
B) oats
C) wheat
D) barley
- 23. Harmful microorganisms carried by people, animal, insects, and objects
are called what?
A) Illness
B) Bacteria
C) Germs
D) Chemicals
- 24. How many seconds should you wash your hands?
A) 20
B) 30
C) 25
D) 40
- 25. Which of the following is NOT a safety guideline?
A) Keep doors and drawers open
B) Uses right tool for the right job
C) Wash your hands
D) Dress for Safety
- 26. Poor hygiene has the most direct effect on which body system?
A) Circulatory system
B) Nervous system
C) Immune system
D) Respiratory system
- 27. It helps in lowering the blood pressure.
A) true
B) maybe
C) false
- 28. Consuming enough fiber per meal can reduce the risk of heart
blockages.
A) false
B) maybe
C) true
- 29. The primary role of carbohydrates is to supply calories to all
cells in the body.
A) false
B) true
C) maybe
- 30. The human body requires proteins to build muscles and tissues.
A) true
B) false
C) maybe
- 31. Look for a cereal that contains about 20 percent of your B vitamin RDA.
A) true
B) maybe
C) false
- 32. Which of the following statements is true about cooking cereals?
A) Cereals are cooked in the same rate.
B) Various cereal grains requires same amount of water.
C) Stirring increases gel formation.
D) Water must be boiling when cooking cereals.
- 33. What is the sign that starch is not thoroughly cooked?
A) Scorching
B) Lumps in the mixture
C) Mixture won’t thicken
D) Raw starch flavor
- 34. Which of the following weakens the ability of the starch to thicken?
A) Fat
B) Sugar
C) Salt
D) Acid
- 35. What should you do to prevent lumps when cooking starch?
A) Use little amount of water.
B) Use low heat when cooking
C) Add starch directly to the boiling water.
D) Mix starch with cold water.
- 36. Which of the following food dishes uses starch as thickening?
A) Meat loaves
B) Sauces
C) Candies
D) Toasts
- 37. What should you do to prevent skin formation on cooked starch?
A) Place the cooked starch inside the refrigerator
B) Cover the cooked starch with aluminum foil.
C) Cover the cooked starch with plastic wrap.
D) Reheat the cooked starch.
- 38. Which of the following food dishes uses starch as coating?
A) Hinagum
B) Bibingka
C) Kutchinta
D) Puto
- 39. Which of the following food dishes uses starch as binding and filling?
A) Kare-kare
B) sausage
C) Espasol
D) Pie filling
- 40. Which of the following uses starch as stabilizers?
A) Fruit Drinks
B) Canned Vegetables
C) Processed Meat
D) Dried Fruits
- 41. What is the most commonly used flour in baking?
A) All-purpose flour
B) Whole wheat flour
C) Durum
D) White flour
- 42. Starch that re cooked or partially cooked cereal
products like tapioca, sago, lumpia/
molo/wanton/siomai wrappers and the special
wrapper called rice paper.
A) raw
B) ready to cooked
C) ready to eat
D) ready to used
- 43. cereals that have been processed
during manufacture so that they can be eaten as
taken out from the package.
A) ready to cooked
B) fresh
C) ready to eat
D) ready to used
- 44. these are products straight from the farm
to the market like corn on the cob and milled rice.
A) fresh
B) ready to eat
C) ready to cooked
D) ready to used
- 45. Which of the following should you consider when buying potatoes?
A) it has green spot
B) it is free from dark spots
C) it has deep eyes
D) it is tender
- 46. Which of the following is true about thawing vegetables?
I. Remove the frozen vegetables from its packaging and soak it in cold water until
tender
II. Some frozen vegetables can be cooked directly from frozen state
III. Bulky frozen vegetables should be thawed partially using warm water
A) Statement I and III
B) Statement II
C) Statement I
D) Statement III
- 47. You went to market and bought a kilo of tomatoes. At home, you notice that one of
the tomatoes have holes and dark spots. What should you do about this?
A) ignore and just store it with the rest of the tomatoes
B) remove the parts with holes and dark spots
C) discard it
D) store it in another container
- 48. Which of the following statements state(s) the importance of cutting vegetables into
uniform shapes and sizes?
I. It ensures even cooking
II. It enhances the appearance of the dish
III. It guarantees safe cooking
A) statement I
B) statement II
C) statement III
D) statements I & II
- 49. Which of the following should be discarded when preparing water spinach
(kangkong)?
A) tender stems
B) tender stalks
C) Young leaves
D) tough stems
- 50. Which of the following statements is incorrect?
I. using a peeler when paring vegetables is more efficient than using chef knife
II. peeling vegetables should be done as thinly as possible
III. soaking should be done after peeling or paring the vegetables
A. I B. II & III C. D. II
A) II and III
B) I
C) III
D) II
- 51. Which of the following vegetables can be washed and scrubbed?
A) garlic
B) potatoes
C) lettuce
D) broccoli
- 52. Cleaning and sanitizing all food-contact surfaces is important before and after
preparing vegetables.
A) partly true
B) false
C) incorrect
D) true
- 53. Which of the following is a proper step in thawing vegetables?
A) place it in kitchen counter for an hour
B) microwave until crisp
C) soak it in hot water
D) boil it until mushy
- 54. Sugar competes with starch for available _______ which delays gelatinization.
A) water
B) heat
C) milk
D) acid
- 55. Acids weaken the ability of starches to ________.
A) gel
B) thicken
C) mix
D) cooked
- 56. Starch with greater amount of ____________ thickened more.
A) acid
B) milk
C) water
D) amylopectin
- 57. In Kutchinta, Sapin-sapin, Maja Blanca starch function is for gelling while for soups, pie filling and sauces is for ________.
A) thickening
B) coating
C) binding and filling
D) stabilizing
- 58. One of the most common ways of cooking vegetables is uses a small amount of fat and the vegetables are cooked mainly by steam
A) braise
B) frying
C) stir-fry
D) blanching
- 59. In this way of cooking vegetables, it is often used to loosen the skin of vegetables. It involves plunging foods
briefly into boiling water and then plunging them into cold water to stop the cooking
process.
A) blanching
B) boiling
C) saute
D) steaming
- 60. In preparing eggplant salad it is done in two ways one is through boiling and the other one is _______.
A) frying
B) stir fry
C) grilling
D) blanching
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