1. What animal produces veal meat? D.

salt and calamansi

A. calf
B. deer 10. Which of the following tools is used for
C. hog carving?
D. sheep A. cleaver knife
B. fork
2. Which of the following market forms of C. slicer
meat does not undergo chilling? D. razor knife
A. cured meat
B. fresh meat 11. To which meat cut do internal organs
C. frozen meat belong?
D. processed meat A. less tender cuts
B. tender cuts
3. What part of the meat helps you identify C. tough cuts
the less tender cuts? D. variety cuts
A. bone
B. fat
C. flesh 12. Where should meat products be stored?
D. ligament A. crisper
B. cold shelf
4. What part of the meat has the greatest C. dry shelf
amount of quality protein? D. freezer
A. Bone
B. Fat 13. Which of the following is the tenderest
C. Flesh cut of beef?
D. Ligament A. chunk
B. round cut
5. Which of the following meat cuts requires C. sirloin
long and slow cooking temperature? D. tenderloin
A. less tender
C. tender
B. slightly tough 14. When buying meat, what should you first
D. tough consider?
A. brand
6. What is a long bladed hatchet or a heavy B. price
knife used by a butcher. C. quality
A. butchers knife D. round cut
B. chopper knife
C. cleaver knife 15. What is your primary consideration when
D. set of slicing knife storing goods?
A. expiration date
7. Which of the cooking methods does not B. fragility
belong to dry heat method? C. quantity
A. baking D. size
B. broiling
C. roasting
D. stewing 16. These are taken from the internal organs
of animals.
8. What do you call the cooking method A. less tender cuts
when meat is cooked in steaming liquid B. tender cuts
and bubbles are breaking on surface? C. tough cuts
A. boiling D. variety cuts
B. broiling
C. roasting 17. A slaughtered animal is called
D. stewing ______________.
A. a carabeef
9. What is an oil-acid mixture which is used B. a carcass
to enhance the flavor of meat. C. a pork
A. brine solution D. a poultry
B. marinade
C. soy sauce and vinegar
18. The most common method of preserving B. Carabeef
meat is________________. C. Chevon
A. Curing D. Pork
B. drying
C. refrigerating 27. Veal is the meat of:
D. salting

19. In this method, salt, sugar, potassium or A. Goat

sodium nitrate etc. are used in preserving B. Sheep
meat by drying C. Young calf
A. curing
B. dehydration
C. freezing
D. salting 28. Deer meat is called:

20. The following are the characteristics of A. Beef

good quality pork, except; B. Carabeef
A. breast is plump C. Chevon
B. flesh is pink D. Pork
C. no foul odor
D. texture is fine and firm

29. Meat of cattle over 1 year old

21. A tool used for cutting through bones.
A. Beef
A. butcher knife B. Carabeef
B. chef knife C. Pork
C. cleaver D. Chevon
D. utility knife
30. Meat of sheep is called:
22. Used for carving and slicing cooked
meats. A. Lamb
A. butcher knife B. Carabeef
B. chef knife C. Pork
C. slicer D. Chevon
D. utility knife

Answer Key
23. A knife used for general purposes. 1. D 11. D 21. C
2. D 12. D 22. C
A. Butcher knife 3. D 13. D 23. B
B. Chef knife 4. C 14. C 24. D
C. Cleaver 5. D 15. A 25. A
D. Utility knife 6. A 16. D 26. D
7. D 17. B 27. D
24. It is used in carving roasts chicken and 8. A 18. C 28. C
duck. 9. B 19. A 29. A
A. Carving knife 10. B 20. A 30. A
B. Cleaver knife 1. Which of the following sources of starch is
C. Slicer rarely used in manufacturing food starch?
D. Utility knife A. Cassava C. Potato
B. Corn D. Rice
25. Used for cutting, trimming raw meats. 2. Which of the following starch
properties/reactions is the resistance to
A. butcher knife flow; increase in thickness or consistency.
B. chef knife A. Dextrinization C.
C. cleaver Retrogadation
D. utility knife B. Gelatinization D. Viscosity
3. Which of the following is suggested if you will
26. Meat of swine is called: hold pasta for a short time for later service?
A. Beef A. Cook pasta ahead of time and chilled
 B. Drain and add sauce B. Salt D. Vinegar
C. Drain, toss with a small amount of oil, 13. Which kind of egg dish is prepared by
cover and hold in warmer slipping shelled eggs into barely simmering
D. Slightly undercook the pasta water and gently cooking until the egg holds
4. Which is the process of making a new product its shape.
to be sold to the customers. A. Fried egg C. Scrambled
A. Product Analysis egg
C. Product Development B. Poached egg D. Soft-boiled
B. Product Conceptualization egg
D. Product Implementation 14. Which of the following tools is not used in
5. Which is a meaningful and unforgettable cooking omelet?
statement that captures the essence of your A. Bowls C. Saut pan
brand. B. Fork D. Skimmer
A. Branding C. Tagline 15. Which of the following is true in plating egg
B. Product Naming D. Unique dishes?
Selling Proposition A. Choose serving dish small enough to let
6. Which managerial tool used to assess the each food item stand out
environment to gather important B. Play with color and texture
information used for strategic planning. C. Protein dish should cover half of the plate
A. Environmental Scanning C. D. Use even numbers in setting the dish.
Survey Analysis 16. What animal produces veal meat?
B.SWOT Analysis A. Calf
D. WOTS Analysis B. Deer
7. Which of the following is the right step by step C. Hog
D. Sheep
procedures in manual dishwashing.
17. Which of the following market forms of meat
A. Drain and air-dry, scrape and pre-rinse, does not undergo chilling?
rinse, sanitize, and wash dishes. A. Cured meat
B. Rinse, scrape and pre-rinse, wash, drain, B. Fresh meat
air-dry and sanitize dishes A. Frozen meat
C. Scrape and pre-rinse, rinse, wash, sanitize, B. Processed meat
drain and air-dry dishes 18. What part of the meat helps you identify the
D. Scrape and pre-rinse, wash, rinse, sanitize, less tender cuts?
drain and air-dry dishes A. Bone
B. Fat
8. Which of the following parts of an egg is C. Flesh
produced by the oviduct and consist of four D. Ligament
alternating layers of thick and thin
consistencies.
A. Air cell C. Chalaza 19. What part of the meat has the greatest
B. Albumen D. Yolk amount of quality protein?
A. Bone
9. Which of the following vitamins is not found in B. Fat
egg? C. Flesh
A. B1 C. D D. Ligament
B. C D. K 20. Which of the following meat cuts requires
10. The appearance of egg is important for long and slow cooking temperature?
consumer appeal. How are egg shells A. Less tender C.
evaluated? Tender
A. cleanliness, shape, texture and soundness B. Slightly tough D. Tough
B. grade, texture, cleanliness, shape 21. What do you call the young immature
C. shape, texture, cleanliness and size pigeon of either sex with extra tender meat?
D. texture, soundness, size and cleanliness A. Duck C. Rooster
11. Which of the following market forms of eggs B. Fryer D. Squab
is seldom used in cooking. 22. What part of poultry does breast meat
A. Dried egg C. Frozen egg belong?
B. Fresh egg D. Shelled egg A. Dark meat C. Variety
12. Which of the following raises coagulation meat
temperature producing softer, weaker gel B. Tough meat D. White
when added to egg used in culinary. meat
A. Alkali C. Sugar
23. Which of the following characteristics is a B. Marinade
good quality of a live poultry? C .Soy sauce and vinegar
A. Free from pin feathers and shows no D. Salt and calamansi
cuts 35. Which of the following tools is used for
B. Eyes are clear carving?
C. Skin is heavy and watery A. Cleaver knife
D. Thighs well develop B. Fork
24. What do you call a young chicken that is C. Slicer
usually 9 to 12 weeks of age? D. Razor knife
A. Fryer C. Roaster 36. To which meat cut do internal organs
B. Hen D. Stag belong?
25. How many days should a whole chicken be A. Less tender cuts
refrigerated? B. Tender cuts
A. 1 day C. 2 to 4 days C. Tough cuts
B. 1 to 2 days D. 3 to 4 days D. Variety cuts
26. How do you classify fleshy part of chicken 37. Where should meat products be stored?
like breast? A. Crisper
A. Entrails C. Viscera B. Cold shelf
B. Dark meat D. White meat C. Dry shelf
27. What cookery method is used for a D. Freezer
matured poultry? 38. Which of the following is the tenderest cut
A. Boiling C. Roasting of beef?
B. Frying D. Stewing A. Chunk
28. What cookery method is suitable for the B. Round cut
less tender cuts? C. Sirloin
A. Boiling C. Roasting D. Tenderloin
B. Frying D. Stewing
29. What is the best cooking temperature for
poultry?
A. High temperature C. Low to moderate 39. When buying meats, what should you first
temperature consider?
B. Low temperature D. Moderate A. Brand
temperature B. Price
30. What factor affects the poultry meats C. Quality
tenderness and juiciness? D. Round cut
A. Age C. Cuts 40. What is your primary consideration when
B. Cookery D. Sex storing goods?
A. Expiration date
31. What do you call a long bladed hatchet or a B. Fragility
heavy knife used by a butcher? C. Quantity
A. Butchers knife D. Size
B. Chopper knife 41. Which is the flavor component of vegetables
C. Cleaver knife which gives strong flavor and odor to some
D. Set of slicing knife vegetables like onions, leeks, garlic, chives,
32. Which of the cooking methods does not cabbage, and broccoli?
belong to dry heat A. Flavonoids C.
method? Sugar
C. Glutamic acid D.
A. Baking Sulfur compounds
B. Broiling 42. Which is a way of cooking by placing
C. Roasting blanched or raw vegetables in the pan, adding
D. Stewing liquid (stock, water, wine) then covering and
33. What do you call the cooking method when cooking it slowly?
meat is cooked in steaming liquid? A. Boiling C.
A. Boiling Braising
B. Broiling B. Baking D.
C. Roasting Sauting
D. Stewing 43. Which of the following plating styles is not a
34. What is an oil-acid mixture which is use to classic arrangement?
enhance the flavor of meat?
A. Brine solution
 A. The starch or vegetable item is heaped in
the center while the main item is sliced and
leaned up against it.
B. The main item in the center, with vegetable
distributed around it.
C. The vegetable item in front and main item,
starch item and garnish at the rear.
D. The main item in the center with neat piles
of vegetables carefully arranged
around.
44. Which of the following vegetables is cooked
uncovered?
A. Fruit vegetables C. Roots and
tubers
B. Green vegetables D. Yellow
vegetables
45. Which of the following is a freshwater fish?
A. Bluefish C. Grouper
B. Cat fish D. Sole
46. Which is the market form of fish where both
sides of a fish are still joined but bones are
removed?
A. Butterfly C. Fillet
B. Drawn D. Steak
47. Which of the following is a characteristic of a
fresh fish?
A. Fresh and foul odor
B. Eyes are dull, shiny and bulging
C. Red or pink gills
D. Flesh shrink when pressed
48. Which of the following seafood is cooked just
enough to heat to keep juicy and plump?
A. Fat fish C. Flat fish
B. lean fish D. Shellfish

49. Which is a cooking method suited to fat fish?

A. Baking C. Deep -
frying
B. Boiling D. Sauting
50. What is basted to baked lean fish to help
prevent fish from drying up?
A. Butter C. Soy sauce
B. Cream D. Tomato
sauce

Key to Correction
1. D 11. C 21. A 31. D 41. D
2. C 12. D 22. D 32. D 42. A
3. A 13. A 23. A 33. C 43. C
4. C 14. B 24. B 34. A 44. B
5. D 15. B 25. C 35. C 45. B
6. B 16. A 26. D 36. D 46. A
37. A
7. D 17. B 27.D 47. C
or D
38. A
8. B 18. B 28.D 48. D
or D
9. D 19. C 29. C 39. C 49. A
10. A 20. A 30. A 40. A 50. A