BACHELOR OF INDUSTRIAL TECHNOLOGY

MIDTERM EXAMINATION IN FSM M2: FOOD SELECTION, PREPARATION AND HANDLING

1ST Semester SY: 2023-2024

Name: JUNLEE O. CALES______ Score: __________ Rating: __________

Year & Section/Major/Set: COT 1-6 FSM A Date: ________________

Test I: (Multiple Choice)

Directions: Read each statement carefully. Choose the correct answer from the choices below. Write
your answer before each number.

____D__ 1. It is necessary for strong bones and teeth and is produce by the action of sunlight to the
skin.
a. Vitamin A c. Vitamin C
b. Vitamin B d. Vitamin D

____C__ 2. Responsible for the formation of red blood. It is the major component of the hemoglobin,
the substance that carries oxygen in the blood.
a. Calcium c. Iron
b. Copper d. Sodium

___A___ 3. Provide the bulk energy of an organisms’ metabolic system to function.

a. Food Nutrients c. Macronutrients
b. Food Preparation d. Micronutrients

___A___ 4. Contain twice the energy value of carbohydrates, weight for weight.
a. Fats c. Mineral
b. Fiber d. Protein

_____D____ 5. Provide the necessary co factors for metabolism to be carried out.

a. Food Preparation c. Macronutrients
b. Food Selection d. Micronutrients

_____A___ 6. This is a very small diced cube, size between 1-3 mm square.
a. Brunoise c. Julienne
b. Chiffonade d. Macedoine

_____C____ 7. A mixture of roughly chopped vegetables which are used as the base sauces of to
enhance the flavor of the meat, fish and shellfish dishes.
a. Jardiniere c. Mirepoix
b. Macedoine d. Paysanne

_______C_ 8. This is a necessary task that should ideally be done before each knife use.
a. Honing c. Storing
b. Sharpening d. Washing
______A___ 9. Can be used both in the kitchen to slice large slabs pf raw meat or during servings to the
slice thin portions.
a. Boning Knife c. Steak Knife
b. Butchers Knife d. Slicing Knife

______B___ 10. This cut may be either squares, triangle or half rounds. All are cut thinly, about 1-2 mm
thick.
a. Chiffonade c. Macedoine
b. Julienne d. Paysanne

___A__ 11. Mainly grown for its seed, good for soup and sauces.
a. Bay Leaf c. Mint Leaves
b. Coriander d. Parsley

_____D___ 12. Has a strong aromatic flavor used by rubbing before roasting meat, stuffing and dishes
cooked with wine.
a. Chives c. Rosemary
b. Lemon Grass d. Thyme

_____C___ 13. Popular spice used in cooking and for flavoring candied and preserve food.
a. Annatto c. Cinnamon
b. Cayanne d. Cumin

____D___ 14. The most expensive of the spices. Has a lightly bitter taste and aromatic.
a. Allspice c. Nutmeg
b. Cloves d. Saffron

____D__ 15. To cook or simmer slowly just below the boiling point.
a. Blanch c. Pan-broil
b. Coddle d. Simmer

____C___ 16. Reaches its peak of flavor and is ready to eat.

a. Immature Fruit c. Ripe Fruit
b. Mature Fruit d. Under Ripe Fruit

____A_ 17. It is called a custard apple. This fruit has a custard like texture when chilled.
a. Carambola c. Pomegranate
b. Cherimoya d. Tamarillo

____D___ 18. A large underground stem that stores nutrients. This part of the plant must be cooked.
a. Bulb c. Roots
b. Leaves d. Tubers

___D___ 19. It is a fruit that grows in tropical and subtropical climates.

 a. Blueberries c. Peach
b. Papaya d. Watermelon

_____A__ 20. An edible flowers eaten as raw. They are tender and can be eaten raw or cooked.
a. Broccoli c. Green Bean
b. Eggplant d. Shallot

Test II: (Modified True or False)

Directions: Write TRUE if the statement is correct. If FALSE, write the correct answer on the space
provided before each number.

___True__ 1. Pie server is a wedge-shaped offset spatula used for lifting pie wedges from pan.

_Blanch___ 2. Simmer is used to briefly immersed food in boiling water or steam. It inactivates the
enzymes in food.

_True__ 3. Greater is a small hand tool used mostly in decorative work.

_True_ 4. Sauté is to cook food in a small amount of fat, stirring or flipping it frequently.

__True_ 5. Sieve is a screen type mesh supported in a round metal frame used for sifting flour and other
dried ingredients.

_Roast___ 6. Fry is to make the surface of the food brown by applying direct heat.

__True_ 7. Saucepot is a large, deep straight sided pot used for simmering large quantities of liquid.

__True_ 8. Roast is to cook uncovered in the oven with dry heat.

Frying pan_ 9. Saucepan is used for frying and searing.

_True___ 10. Steam is to cook with vapor produced by a boiling liquid without allowing it to come in
contact with the water.

_True__ 11. Each type of fruit has its own characteristic shape. If misshape, it probably has poor flavor
and texture.

_Under Ripe__ 12. Ripe fruits are very firm, lack of flavor, and have not yet reached top eating quality.

True___ 13. Fruits that are picked too soon are called immature fruits.
__True__ 14. Citrus fruits should refrigerate in an airtight container or plastic bag.

__True__ 15. Fruit flavors usually change slightly during cooking.

Test III: (Identification)

Directions: Read each statement carefully. Identify the following question and write the correct answer
on the space provided.

__Tong_ 1. Spring-type or scissors-type tools used to pick up and handle foods.

__Strainer__ 2. A round-bottomed, cup-shaped tool made of screen-type mesh or perforated metal

used for straining pasta, vegetables and so on.

___Pastry Brush_ 3. It is used to brush items with egg wash, glaze etc.

Wire whip or Whisk__ 4. Used for beating eggs and cream, it ensures adequate beating of a popover
batter.

Conventional ovens 5. This operates simply by heating air in an enclosed space.

_Cinnamon 6. This spice is native to china. The evergreen tree has fragrant leaves on short stalks and
purplish-red flowers.

__Griller___ 7. To cook by broiling, grilling, roasting, or baking. Traditionally to cook meat on a rack over
hot coals.

__Ginger_ 8. This is tangy spice most commonly used in baking, cooking and in flavoring beverages.

_Steaming_ 9. To cook with vapor produced by a boiling liquid without allowing it to come in contact
with the water.

__Allspice_ 10. This a spice with a flavor similar to that of a combination of cinnamon, cloves and
nutmeg.

11-20. Identify the parts of the knife. (10pts.)

 13 14
12

11

20
18 19
15 16
17

11.Point
12.Spine
13.Rivet
14.Butt
15.Tip
16.Edge
17.Heel
18.Bolster
19.Scales
20.Tang

Test IV: (Conversion)

Directions: Convert the following problem. Show your solution on the space provided below. (2pts each)

1. 32 °C = _______°F

2. 75 ml = _______Tbsp.

3. 5000 g = _______kg

4. 400 °F = _______°C

5. 1 C = _______tsp