1) Given that Ken has hypertension and wants to eat an egg, what portion of the egg would he forgo eating? a) egg yolk b) egg white c) air cell d) chalaza 2) Evelyn wanted to practices an Intermittent Fasting, she was advised to eat egg because of the low content of what nutrient? a) calorie b) carbohydrates c) potassium d) protein 3) In order to make this egg dish, shelled eggs are placed into a pot of barely simmering water and cooked over low heat until the egg retains its shape. a)  fried egg b) omelet c) poached d) scrambled 4) What are the two liquid ingredients combined with egg to make a mayonnaise? a) soy sauce and water b) water and oil c) vinegar and oil d) oil and soy sauce 5) Eggs are categorize by its weight, which among is NOT category of egg weight?  a) jumbo b) large c) medium d) mega 6) What is the color of the egg yolk? a) yellow/orange b) white c) gray d) pink 7) Egg yolk contains the highest cholesterol on the part of an egg, what body condition you will likely to occur if you are too consume a lot of egg yolk? a) Anemia b) Low blood pressure c) High blood pressure d) Stroke 8) It is the usual normal color of the egg shell. a) yellow b) white c) orange d) pink 9) What is the use of egg in making a mayonnaise?  a) emulsifer b) coating c) binding d) coloring 10) A type of egg usually in a powder form. a) frozen b) pasteurized c) fresh d) dried 11) What part of an egg is being used for the addition of colors in food? a) yolk b) air cell c) albumen d) chalaza 12) This dish can be prepared in a pan with a little oil. a) scrambled b) omelet c) fried d) poached 13) Which of the following dishes use water to cook an egg? a) scrambled b) omelet c) fried d) poached 14) Which of the following is NOT a purpose of garnish? a) Complements main dish color b) Visual Appeal c) Accentuates the main flavor d) Increases overall profit margin 15) It refers to any grains or starchy pod that is used as food. a) corn b) cereal c) potato d) cassava 16) When planning the overall design of a plate, which of the following should NOT be considered? a) arrangement b) height c) color d) cost 17) What term is used in decorating food to make it more attractive? a) plating b) garnishing c) arranging d) decor 18) What type of starches that maybe separated from grains and tubers by a process called wet milling. a) native b) modified c) purified d) potato 19) A multipurpose kitchen item that is primarily used for picking up food. a) tong b) spoon c) fork d) table napkin 20) Simmering a cold egg for about ten minutes is known as a) soft boiled b) hard boiled c) medium boiled d) coddled 21) The following are different types of frying an egg EXCEPT for a) fried b) poach c) omelet d) scrambled 22) As a leavening agent egg doubled up the size of which of the following food?  a) bread b) siomai c) turon d) nutri bar e)   23)  The following are different types of frying an egg EXCEPT for a) basted b) over easy c) sunny side up d) scrambled 24)  The nutrient calcium that is found in the milk is also seen on what part of the egg? a) yolk b) albumen c) chalaza d) shell 25) These are native starch molecule that contributes cohesion, viscosity or thickening properties when a starch mixture is cooked in the presence of water. a) Amylopectin b) Amylose c) Modified d) Tapioca 26) The following are the list of How to Plate Pasta Perfectly EXCEPT… a) Recall your experience every time you eat your favorite spaghetti by twirling it with a spoon to keep everything in place b) When your pasta is ready, pick up a portion of it with the tongs or carving fork, and then anchor it in a ladle. c) Measure portions into mounds on trays. Cover with plastic film and refrigerate until service time. d) twirl and twirl until the pasta is coiled into a neat little nest in the ladle, move it over to the plate and slowly remove the fork. 27) A classification of starch that refers to the starches as originally derived from its plants source. a) Native starch b) Modified starch c) Purified starch d) Rice starch 28) What are the parts of plants that store most starch? a) Roots, leaves and seeds b) Seeds, roots and leaves c) Seeds, roots and tubers d) Tubers, seeds and leaves 29)  In the arrangement of food the carbohydrates are on what reading of the clock? a) 1 o’clock b) 2 o’clock c) 6 o’clock d) 11 o’clock 30) What kind of ingredients you will add to make your dish more attractive? a) edible b) salty c) poisonous d) watery 31) It is made from finely ground flour mixed and water which has been dried to make it shelf stable. a) Dry Pasta b) Fresh Pasta c) Cooked Pasta d) Frozen Pasta 32) Eggs are usually bought in dozen; how many eggs are there in one dozen? a) 4 b) 6 c) 7 d) 12 33) What do you call smallest type of egg? a) jumbo b) peewee c) medium d) XL 34) An uncut portion of the main food item is known as a) centerpiece b) balance c) movement d) plating 35) What do you call the eggs that are bought in dozen or trays? a) dried b) fresh c) frozen d) live 36) The following are the proper storage of Dry Pasta, EXCEPT… a) Dried pasta need not to be frozen b) Store in airtight containers c) Observe the expiration date of packaging. d) Maintain its good packaging if not yet to consume. 37) The following are the Six Ideas for Prettier Pasta, EXCEPT… a) Make nests b) Use beautiful pasta c) Choose beautiful dishes. d) Add the sauce after serving. 38) It is a common problem in starch due to acid or acid ingredients like lemon or vinegar. a) raw starch b) scorching c) synerisis d) thinning of gel 39) The following are the Techniques in Preparing Pasta before Plating, EXCEPT… a) Pasta is best if cooked and served immediately. Try to cook pasta upon order. b) Always choose pasta that suits your needs. c) Do not avoid parboiling the pasta. Do go halfway. d) Provide enough water in the pasta pot which allows it plenty of room to cook and keep it from sticking 40) The following are the types of pasta, EXCEPT… a) Frozen Pasta b) Dry Pasta c) Cooked Pasta d) Fresh Pasta 41) Pasta should be tender but still firm to the bit a) Cooked b) Firm c) soft d) Al dente

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