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    Tle Foods

    Uploaded by

    Mark Anthony Libeco
    The document contains 20 multiple choice questions about various cooking techniques and food preparation terms. It covers processes like simmering, braising, baking, blending, and others. It also asks about food storage, breading procedures, and nutritious dishes to recommend given nutritional problems in the country.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Tle Foods

    Uploaded by

    Mark Anthony Libeco
    9 views2 pages
    The document contains 20 multiple choice questions about various cooking techniques and food preparation terms. It covers processes like simmering, braising, baking, blending, and others. It also asks about food storage, breading procedures, and nutritious dishes to recommend given nutritional problems in the country.

    Original Title

    TLE-FOODS

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    The document contains 20 multiple choice questions about various cooking techniques and food preparation terms. It covers processes like simmering, braising, baking, blending, and others. It also asks about food storage, breading procedures, and nutritious dishes to recommend given nutritional problems in the country.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    9 views2 pages

    Tle Foods

    Uploaded by

    Mark Anthony Libeco
    The document contains 20 multiple choice questions about various cooking techniques and food preparation terms. It covers processes like simmering, braising, baking, blending, and others. It also asks about food storage, breading procedures, and nutritious dishes to recommend given nutritional problems in the country.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    FOODS

    LET – TLE MAJOR

    1. What is the process that changes the flavor, breaks down the cellulose and reduces the water content of vegetables?
    a. Cutting c. Washing
    b. Preparation d. Cooking
    2. What do you call the application of dry heat on cakes, breads and pastries?
    a. Barbecuing c. Blending
    b. Baking d. Basting
    3. To simmer into small quantity of liquid as in menudo, asado and adobo is called
    a. Stewing c. Braising
    b. Searing d. Stir-frying
    4. Blessie wants to make a vegetable salad for her family. She preheats the vegetable in boiling water. What do you call this food preparation
    process?
    a. Blanch c. Boiling
    b. Braise d. Stew
    5. What do you call the melting of sugar in custard making?
    a. Candy making c. Crystallization
    b. Caramelizing d. Coagulation
    6. How do you know if you are “simmering” something?
    a. If there is cooking oil involved
    b. If the liquid you are dealing with has reached a rolling boil
    c. If you are maintaining the temperature of the liquid just below boiling point
    d. If the liquid has reached more than the boiling point
    7. One of the objectives of good food preparation is to conserve the nutritive value of the food. What is the best way to prepare vegetables to re -
    tain the most antioxidant activity?
    a. Serve raw c. Boil
    b. Steam lightly d. Microwave
    8. There are some brown bits left on the bottom of the pan. While the pan is still on the stove, she added some white wine and scrapped the bot -
    tom of the pan. What do you call the technique she just used?
    a. Cleaning c. Caramelizing
    b. Deglazing d. Flambé
    9. Which cooking method is the LEAST healthy?
    a. Grilling c. Frying
    b. Baking d. Broiling
    10. Which of the processes below does not belong to the term sauté?
    a. stir-fry c. fry
    b. deep fry d. pan fry
    11. What food preparation practice is applied in cooking vegetables to preserve their color and nutritional value?
    a. Pressure cooking c. Boiling
    b. Steaming d. Frying
    12. Which of these nutrients is needed for a healthy immune and strong connective tissue?
    a. Fiber c. Vitamin C
    b. Vitamin K d. Fluoride
    13. It is a simple form of sugar which can be found in fruits, honey, corn syrup and sweet corn.
    a. Fructose c. Glucose
    b. Lactose d. Sucrose
    14. The most practical way of serving meals when the space is limited and there’s limited work force is
    a. Blue plate service c. Russian service
    b. Buffet service d. Compromise
    15. In the principle of food storage, raw foods are stored in
    a. Above cooked and ready to eat food
    b. On the same shelf with cooked and ready to eat food
    c. Below cooked and ready to eat food
    d. Behind cooked and ready to eat food
    16. Wise buying means buying the right kind, at the right time, the right place and at the right price. What does “the right kind” means?
    a. buy those which are fresh
    b. buy those which are good quality
    c. buy only at reliable stores
    d. buy those which fits the intended purpose
    17. To extend the shelf life of food, any of the following maybe done except
    a. Dry it c. heat it
    b. Cool it d. chop it
    18. In preparing salad, all inedible portions should be removed and thorough cleanliness is essential. The term salad when used alone is applied
    to
    a. Vegetable salad c. Fruit salad
    b. Green leaves that are eaten raw d. Vegetable and Fruit Salads
    19. Which of the following is the correct sequence of stages in the breading procedure?
    a. Flour, egg wash, flour
    b. Flour, egg wash, bread crumbs
    c. Flour, water, bread crumbs
    d. Egg wash, flour, bread crumbs
    20. Considering the nutritional problems in our country because of poverty, what dishes would you recommend?
    a. Steamed eggplant and bagoong c. Pinakbet eggplant, okra, saluyot leaves
    b. Fresh lumpia d. Sauteed monggo with dilis and amplaya

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