MIE-FOOD TECHNOLOGY QUESTIONS AND ANSWER

1.Which of the cooking methods does not belong to dry heat method?
A. Baking B. Broiling C. Roasting D. Stewing ❤
2.What do you call the cooking method when meat is cooked in steaming liquid in which bubbles are breaking
on the surface?
A. Boiling💖 B. Broiling C. Roasting D. Stewing
3. It is a type of food production method where the food is prepared or cooked off-site and then served to
guest at a particular venue.
A. Conventional B. Convenience C. Centralized ✅ D. Cook-Chill
4. The following are the types of food production method except _.
A. Centralized B. Convenience C. Conventional D. Conversion ✅
5. In this type of food service, diners place, pay, and pick up their orders at a counter like fast casual and fast
food establishments.
a. Waiter Service b. Chinese Banquet Service c. Buffet Style Service d. Self Service ❤️
6. The following are classification of food purchase, except
a. Perishable Food b. Sanitation ❤️ c. Staple Food d. Contract Items

7.The following are involving in purchasing process on a food service operation except,
a. Communicate food needs through inventory
b. Read label and packaging for certified inspection and safety seal
c. Get a reliable and reputable supplier
d. Utilize first-In First-Out method

8. Which of the following belongs to "GO" foods

a. Pork meat b. Leafy vegetables Fruits c. Corn d. Chicken breast
This is a type of food service where waiter takes care of a table or group of tables with 10-12 guest.
A. Waiter Service B. Chinese Banquet ✅ C. Buffet style D. Self service

9. It occurs when starches absorb water and swell.

A. Caramelezation B. Conduction C. Gelatinization ✅ D. Radiation
10. Food wastage is one of the problems in the kitchen. Among the following scenarios, which is the most
appropriate thing to do?

A. Limit the ingredients of a certain recipe to avoid leftover

B. Limit the quantity of the raw materials to be used in the kitchen
C. Leftovers should be put safely to the garbage to prevent wastage
⭐D. Leftovers should be considered and rotated safely

11. How are you going to execute your meal plan when there is a scarcity on your budget?

A. Have a list in the important ingredients to your recipe

B. Choose and buy only the main ingredient of the planned recipe
⭐C. Plan your menu based on the store sales and consider the leftovers.
D. Plan your menu and get all the needed ingredients of the recipe through one-time purchase.
12. What refers to the space allotted for preparing and cooking food, and is usually adjacent to the dining area
where the cooked food are served?
a. Hot Kitchen b. Cold Kitchen c. Kitchen ❤️ d. Dining Table
13. In the kitchen organization, who supervises the menu preparation at the different stations or the “second-
in-command” in a kitchen?
a. Chef de Cuisine b. Sous Chef❤️ c. Assistant Chef d. Chef de Rang
14.Why do we need to plan a meal before the operation?
a. Meal planning can help your operation moves smoothly
b. Meal planning helps to ensure you're eating healthy variety of food. *
c. Meal planning helps to achieve your goal menu
d. Meal planning helps to consider the benefits of the overall operation

15. In table services both American and English service had similarities, what is the difference between the
two?
a. American Service offers a la carte menu while English service offers buffet.
b. American service food is served on the right side of the guest while English service is served on the
left side of the guest.
*c. American service food is served on the left side and removed at the right side of the guest, while
English service foods are placed at the middle of the table and each family can get what she/he wants
on plate.
d. all of the above
16. Which of the following principles of cooking transfer of heat takes place between objects by direct contact.

A. Convection. Conduction♥️. C Moist Heat. D. Dry heat.

17.Which of these type of buffet service tables is set with cutlery, waiters serve the beverages, coffee, and
dessert while the guest get the other dishes from the buffet line.

A. Modified deluxe buffet ♥️. Simple buffet. C. Deluxe buffet. D. Station-type buffet.
18. What is Japan the art of fruits called?

a. Kimono b. Yukiko c. Mukimono ⭐ d. Takuyaki

19. Which of these country of art of carving fruit begins?
a. Malaysia b. China⭐ C. South Korea d. America
20. The following are guidelines for selecting and preparing food for special occasions except:
A. Food budget B. Food Preference of Guest C. Food Service✅ D. Time & Energy Available

21. A common type of buffet service where waiters serve the beverages while guests take the other dishes
from the buffet line.
A. Simple Buffet B. Station-type buffet✅ C. Modified Deluxe Buffet D. Deluxe Buffet

22. In flower arrangement, it refers to non-plant materials which are included in arrangements. Their purpose
is generally decorative but could be functional at times.

A. Flower Vase B. Accessories ✅ C. Containers D. Equipment’s

23. It is an important item of a display, usually of a table setting that helps set the theme and bring
extra decorations to the room.
A. Centerpiece ✅ B. Table Skirting C. Folded Table Napkin D. Table Accessories
24. 1. It is a method of cooking where food is vacuumed or sealed packed in a plastic pouch, glass jars and
cooked in a water bath.

A. Pressure Frying ☑️B. Sous Vida C Griddling

25. It is a type of moist heat cooking method means to cook in a liquid that is bubbling very gently and
temperatures generally 185-205'F ( 85-96'C).

A. Blanching ☑️B. Simmer C. Boiling

26. 1. The following are the guidelines for selecting and preparing food for special occasions. EXCEPT.

A. food Budget B. Food Select✅️ C. Tools and Equipment D. Time and Energy Available
27. Which of the following statement is the BEST way to save your time and energy in preparing food?
A. Clean all tools and equipment in your kitchen
B. Learn and apply the best method for doing all tasks
C. Plan ahead of time and prepare the kitchen tools ingredients needed. ✅️
D. Arrange all ingredients and kitchen tools and equipment according to its uses.
28.Which of the following carving tools considered the most important tools? Also called a "bird's beak" knife.
A. Melon Baller ❤️B. Paring Knife C. Peel Zester D. U-Shaped Garnishing Tool
29. Meal planning is advantageous because
a. it can help families budget b. it can help with family scheduling
c. it can give families a picture of what kind of nutrition they are consuming
❤️d. all of the above
30. Which of the following situation shows cross-contamination?
A. Using same kitchen knife for fruits and vegetables.
✨B. Using same pair of disposable gloves for the rest of the food preparation time.
C. Wearing close shoes and loose blouse.
D. Wearing dangling jewelries.
31. Which of the following describes proper handling of foods?
A. Wash the kitchen utensils before using.
✨B. Wash your hands before and after handling the foods.
C. Sanitize the kitchen tools before cleaning them.
D. Use one container for cooked and raw foods.
32. Animal tissue are special proteins that when heated they become firm and coagulate, while some dissolve
when cooked slowly in a moisture. which of the following tissue is present in the meat?
A. Muscle tissue B. skeletal tissue C. Epithelium tissue D. Connective tissue *

33.what will have happened to the vegetable if it is overcooked?

*A. The texture of the vegetable is destroyed, proteins and minerals is loss.
B. The vegetables will be more palatable
C. The vegetables become nutritious and increase its protein
D. The vegetable become smooth and easy to eat
Ans. A