CONCEPCION L.

CAZEAS MEMORIAL SCHOOL CULINARY ARTS Direction: Read each statement carefully and choose the letter of the best answer. Write the letter of the correct answer in your answer sheet. 1. Which of the following is a personal cleanliness practice? a. keeping fingernails long b. wearing an apron during working hours c. combing the hair in the work area d. washing the hands before and after work 2. Which of the following practices best keeps the food clean? a. Handling foods and ingredients when hands are infected b. Refrigerating foods properly c. Using materials that you have dropped to the floor d. Sneezing on the products or any ingredients or any equipment 3. Which of the following statements best illustrates keeping equipment clean? a. Wiping equipment with dirty rags b. Touching the rims of glasses and cups c. Allowing equipment to come in contact with ones clothing d. Keeping hands off the tines of forks, the blades of knives and the bowls of spoons 4. Sanitation means a. Keeping oneself clean b. Keeping the food and equipment clean c. Keeping the utensils and work area clean d. All of the above 5. Cooking in an oven that is heated to the desired temperature is called? a. Steaming c. Simmering b. Baking d. Scalding 6. The best way to measure dry ingredients accurately is by a. Scooping c. Shoveling b. Spooning d. Holding 7. How many teaspoons are there in one tablespoon? a. 16 c. 5 b. 10 d. 3 8. How do you measure flour accurately? a. Shovel the flour b. Sift it before measuring c. Shake the measuring cup before leveling d. Level off flour with the use of the tines of the fork 9. What is the correct way of measuring liquids? a. Reading at eye level b. Reading while the liquid is still moving c. Reading above the rim of the liquid d. Reading below the rim of the liquid 10. Accurate measurement of ingredients results in baked products that a. Are tough and crumbly b. Have poor volume c. Have a fine texture and is light in volume d. Hollow inside 11. Separating coarse particles in the ingredients by passing through a sieve is called a. Beating c. Stirring b. Creaming d. Shifting 12. Rubbing one or two ingredients against a bowl with the tip of the wooden spoon or electric mixer is known as: a. Beating c. Stirring b. Creaming d. Folding 13. What do you call a pourable mixture of flour, liquid and other ingredients? a. Dough c. Syrup b. Cream d. Batter 14. Which is used in scalding milk? a. Pressure cooker c. Casserole

b. Double broiler d. Frying pan 15. For best baking result, you should a. Memorize the recipe b. Use modern equipment c. Use only imported ingredients d. Measure ingredients accurately 16. How is electric mixer cleaned? a. Wipe the bowl and beater after each use. b. Store the mixer while still wet. c. Clean the beater shift and body with warm water and detergent. d. Use a blunt knife to clean the shift. 17. What kind of shortening used in dough that tastes good? a. Butter c. Compound lard b. Vegetable oil d. Edible tallow 18. Which of the following liquids improves nutrition and flavor in baking? a. Milk c. Juice b. Water d. Butter 19. Which of the following ingredients supplies liquid to the dough or cake mix? a. Water c. Milk b. Oil d. Juice 20. Which form of sugar is primarily used in icing? a. Granulated c. Confectioners b. Brown d. Refined 21. Which basic ingredient in baking improves the aroma, flavor and nutrition in baked products? a. Sugar c. Baking powder b. Flour d. Shortening 22. What characteristics do eggs give to baked products? a. Odor c. Consistency b. Color d. Spiciness 23. Which shortening is mainly used for cakes and cookies? a. Lard c. Butter b. Vegetable oil c. Edible tallow 24. What is used of fat in bakery products? a. As a solvent b. To improve flavor c. Controls dough consistency d. As a lubricant 25. Which of the following types of fat is best for breads, biscuits and pie crusts? a. Vegetable oil c. Lard b. Butter oil d. Edible tallow 26. An example of physical leavening agent is a. Yeast c. Baking soda b. Air d. Baking powder 27. Which of the following are referred to small, flat and sweet cakes? a. Biscuits c. Muffins b. Cookies d. Pies 28. What type of flour is commonly used in baking cookies? a. All-purpose c. Cake b. Bread d. Potato 29. Which of the following baked products are mixed in the dame way as cookies? a. Biscuits c. Muffins b. Cakes d. Pies 30. What is the secret of a delightful pastry? a. Dough c. Filling b. Ingredients d. Pie crust 31. Which of the following characteristics best describes good pastry? a. Moist c. Soft b. Pale d. Tough 32. What factor best influences the quality of bread? a. Temperature c. Type of oven b. Ingredients d. Amount of kneading

33. What is the resulting quality of sponge cake bread at improper temperature? a. Crumbly c. Tough b. Poor volume d. Uneven grain 34. Which of the following is the effect of over folding flour with egg and sugar? a. Coarse texture c. Soft b. Heavy d. Uneven grain 35. Which of the following is the cause of cracks on the cake? a. Too hot oven b. Over folding c. Over creaming d. Too much beating 36. What kind of sugar is used primarily in the preparation of flat icings and butter cream? a. Brown b. Confectioners c. Granulated d. Refined 37. Food preservation enables the family to eat food even when they are a. In abundance c. In season b. Available d. Out of season 38. Food preservation prevents wastage of a. Canned food c. Salted food b. Perishable food d. Smoked food 39. Which is the basic principle of food preservation? a. Prevention of food spoilage b. Creation of profitable hobby c. Economy in food consumption d. Promotion of agricultural products 40. Which of the following methods in preserving foods was used in ancient times? a. Salting c. Curing b. Canning d. Drying 41. What is a good agent for removing water from food? a. Sugar c. Salt b. Acid d. Enzyme 42. Fruits to be preserve should be a. Ripe c. Unripe b. Overripe d. Well-ripened 43. A fruit product prepared by squeezing juice from the boiled fruit and cooking it with sugar a. Fruit preserve c. Jelly b. Jam d. Marmalade 44. Vegetables to be preserved should be a. Bruised c. Stale b. Tender d. Wilted 45. Most vegetables requires _____________ washing before preparation a. Less c. Minimal b. No d. Thorough 46. Brine solution is a mixture of a. Salt and lye c. Salt and water b. Salt and vinegar d. Sugar and water 47. How should perishable vegetables to be preserved after harvesting? a. Few hours c. Two days b. One day d. five days 48. What is the ratio of vinegar, sugar and salt in sweet syrup? a. 1:1:1 c. 1:1/2:1 b. 1:2/3:1 d. 1:1/4:1 49. These are cold blooded animals that live in water, either vertebrate or invertebrate. a. Meat c. Poultry b. Fish d. All of the above 50. A product consisting of whole fruits or small pieces of larger fruits cooked in syrup until clear and stored in thick syrup. a. Fruit preserve c. Jelly b. Jam d. marmalade