A. Directions: Read the following questions carefully and choose the letter of the correct answer.

1. This is a sweet course or dish which is usually served at the end of a meal.

a. Sauce c. Stock
b. Dessert d. Appetizer
2. All of the following are characteristics of good fruit desserts, EXCEPT
a. appetizing aroma c. simple and attractive
b. slightly chilled temperature d. moderately sweet
3. What is the process of putting your product into containers for easy distribution?
a. Packaging c. Wrapping
b. Labeling d. Storing
4. Which of the following sanitary practices is not true in storing desserts?
a. Wash utensils and equipment thoroughly
b. Keep away from food when you are ill
c. Store foods and ingredients in a dry place
d. Safeguard the food during distribution

5. In plating and presenting food, which among the following statement is related to texture?
a. Enhances plate presentation
b. Plays important part in plate presentation
c. Adds visual interest to the food
d. Serves as frame of the presentation
6. It is the most important principle for sandwich safety after preparation to avoid spoilage.
a. 4 – 40 – 140 c. 140 – 4 - 40
b. 4- 140 – 40 d. 40 – 140 - 4
7. Which of the following considerations is essential in choosing ingredients for high quality salads?
a. quality and quantity c) freshness and variety
b. texture and color d) crispiness and taste
8. Which of the following guidelines is not included in making vegetable salad.
a. Cooked to a firm, crisp texture and good color
b. Cooked until completely tender but not overcooked
c. Thoroughly drained and chilled before using
d. Marinated or soaked in a seasoned liquid
9. Which of the following procedures for quantity green salad production is the last step to do?
a. Arrange salad plates on worktables
b. Add dressing before serving
c. Prepare all ingredients
d. Refrigerate until serving
10. Which of the following appetizers is made out of thin slices of bread in different shapes.
a. Relish C. Hors D’ Oeuvres
b. Cocktail D. Canapé
11. The appearance of egg is important for consumer appeal. How are egg shells evaluated?
A. cleanliness, shape, texture and soundness
B. grade, texture, cleanliness, shape
C. shape, texture, cleanliness and size
D. texture, soundness, size and cleanliness
12. Which of the following market forms of eggs is seldom used in cooking.
A. Dried egg C. Frozen egg
B. Fresh egg D. Shelled egg
13. Which of the following raises coagulation temperature producing softer, weaker gel when added to egg used in culinary.
A. Alkali C. Sugar
B. Salt D. Vinegar
14. What kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape?
A. Fried egg C. Scrambled egg
B. Poached egg D. Soft-boiled egg
15. Which of the following tools is not used in cooking omelet?
A. Bowls C. Sauté pan
B. Fork D. Skimmer
16. Which of the following is true in plating egg dishes?
A. Choose serving dish small enough to let each food item stand out
B. Play with color and texture
C. Protein dish should cover half of the plate
D. Use even numbers in setting the dish.

II. Identify the type of hazard/accident in the workplace. Write your answers ona
separate sheet. Write letters only
A. • Protecting your property from fire;
B. • Protecting your property from natural hazards;
C. • Protecting your property from crime;
D. • Protecting your staff and visitors from accidents;
E. • Legislation that may affect your business.
17. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or emergency
cutoff valves to turn off
18. Non-visual inspections of all portable electrical items and electrical wiring.
19. Prepare a flood plan for your business.
20. Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders.

21. Keeping the premises clean, tidy, congestion-free and well lit will go a long way to
preventing most of this type of accident.
22. Do make aisles and passageways sufficiently wide for easy movement and keep
clear at all times.
23. Clear up spillage promptly and post warning notices.
24. Manufacturing and packaging standards should pass the regulatory board.
25. A food establishment should be in a free-flood area.