Studied by 11 people
What fish is used in sinigang in Southern Tagalog?
A. Barracuda
B. Tilapia
C. Talakitok
D. Kanduli
C. Talakitok
In Southern Tagalog and other regions of the Philippines, "Talakitok" is a common fish used in sinigang. Talakitok, also known as trevally or jackfish, is a popular choice for making sinigang due to its firm texture and mild flavor that pairs well with the sour tamarind or calamansi-based broth of the dish.
Identify the correct temperature where dried fish should be stored.
A. At room temperature
B. At 0 F
C. Below 41°F
D. Above 140°F
C. Below 41°F
Dried fish should be stored below 41°F (5°C) to maintain its quality and prevent spoilage. Storing it at a lower temperature helps preserve its shelf life and prevents the growth of microorganisms that can cause spoilage. Storing dried fish at room temperature or above 140°F is not advisable, as it can lead to food safety issues and affect the quality of the product.
Which dishes are popular in Bicol region?
A. Apan apan and utan
B. Binakol and baye-baye
C. Lelang and binagol
D. Pinangat and tinuktok
D. Pinangat and tinuktok
A. Apan apan (kangkong dish, Bacolod) and utan (boiled veggies w fish) - Visayas
B. Binakol (chicken soup, iloilo) and baye-baye (kakanin, aklan) - Western Visayas
C. Lelang and binagol - Eastern Visayas
The least energy efficient of the following equipment is
A. Deck oven
B. Microwave oven
C. Rice cooker
D. Steam-jacketed kettle
B. Microwave oven
While microwaves are quick and convenient for reheating or cooking certain foods, they can be less energy-efficient compared to other cooking equipment like deck ovens, rice cookers, or steam-jacketed kettles. Deck ovens, rice cookers, and steam-jacketed kettles are designed for specific cooking tasks and are often more energy-efficient for those purposes.
Maillard reaction is an example of ____________ spoilage.
A. Biochemical
B. Chemical
C. Microorganism-caused
D. Physical
B. Chemical
Why is kneading the dough being done?
A. Improve the color
B. Evenly distribute the ingredients
C. Lessen cooking time
D. Develop gluten
D. Develop gluten
Which is true about the nutritionist-dietitian in the Philippines?
A. A registered and licensed person who holds a valid professional identification card issued by PRC
B. A professional licensed by CHED who works both in hospital and community
C. A health professional with experience working in hospital, community and food service.
D. A professional who finished BS Nutrition from a university/college accredited by CHED
A. A registered and licensed person who holds a valid professional identification card issued by PRC
Identify the food item which is semi-perishable
A. Potatoes
B. Bakery products
C. Starches
D. Bananas
B. Bakery products
starches - typically non-perishable
potatoes - perishable but can be stored for a long time
bananas - very perishable
so bakery products yung nasa gitna
Food borne microorganisms grow well at the temperature between
A. 45 F and 150 °F
B. 41 F and 155 °F
C. 32 F and 135 F
D. 41 F and 135 °F
D. 41 F and 135 °F
danger zone is 40 to 140F
Which of the following is a dessert in Middle East Countries?
A. Baked Alaska
B. Pilaf
C. Boston Cream Pie
D. Baklava
D. Baklava
baklava - from turkey; puff pastry filled with nuts in between layers
pilaf - from persia; parang fried rice w/ diff sahog
boston cream pie - boston malamang; vanilla pastry cream
baked alaska - NYC; layers of pie, sponge cake, then meringue
If the sales is Php15,000 and the food cost is 40%, what is the amount of food cost?
A. Php 37,500
B. Php 9000
C. Php 12000
D. Php 6000
D. Php 6000
40% of 15,000
.4 x 15000 = 6000
What is the pigment that is found in animal muscle?
A. hemoglobin
B. carotenoids
C. chlorophyll
D. myoglobin
D. Myoglobin
Myoglobin is the pigment found in animal muscle. It's responsible for the reddish color of meat. Hemoglobin, on the other hand, is a similar pigment found in blood and is responsible for the red color of blood. Carotenoids are pigments found in plants, and chlorophyll is the green pigment in plants.
What is the reason of having soggy cake?
A. Too much sugar
B. Underbaking
C. Overbaking
D. Too little liquid
B. Underbaking
sabi sa GPT D pero pag nagssearch ako puro underbaking
You were invited in a seminar of a local company and have agreed to attend this. However, a medical representative of a multinational company has invited you for a seminar on the same date with a promise of providing you an allowance. What is an example of unethical practice?
A. Thanking the multinational company for the invitation but declining.
B. Declining both the invitation of local and multinational company.
C. Declining the offer of a multinational company as you have a prior commitment.
D. Cancelling the appointment with a local company to favor the multinational company.
D. Cancelling the appointment with a local company to favor the multinational company
Which is an example of water conservation in food service operation?
A. Having a hand sanitizer at the cashier instead of
handwashing area
B. Customers are encouraged to bring their own water
C. Selling saucy dishes instead of soupy dishes always
D. Serving water only upon request
D. Serving water only upon request
Which organism grows at low temperature like when a food is stored inside the refrigerator causing spoilage
A. Thermophiles
B. Pedioccocus sp.
C. Psychotrophs
D. Bifidobacterium sp
C. Psychotrophs
Select the BEST example of "REUSE" for non-biodegradable items in solid waste management.
A. Used papers are converted into fine arts crafts
B. Juice bottles are returned and then sterilized
C. Peelings of vegetables are washed and used in soups
D. Tin caps are collected and converted into chairs
B. Juice bottles are returned and then sterilized
reuse = using stuff again for their original purpose
Which flavor enhancer from seaweed might be included in a recipe to provide "umami"?
A. Calcium alginate
B. Carrageenan
C. Monosodium glutamate
D. Magnesium sulfate
C. Monosodium glutamate
MSG = flavor enhancer, umami taste
magnesium sulfate = epsom salt
carrageenan = thickener
calcium alginate = antimicrobial/antiviral
Which additive used in smoked and cured meats forms a color pigment that may oxidize to an undesirable yellow or greenish color when exposed to oxygen and light?
A. Propyl gallate
B. Potassium alginate
C. Sodium hydroxide
D. Sodium nitrate
A. Propyl gallate
Propyl gallate is an additive used in smoked and cured meats, and it can form a color pigment that may oxidize to an undesirable yellow or greenish color when exposed to oxygen and light. This discoloration can affect the visual appeal of the meat product.
Which ingredient can be added to pickles that gives natural yellow color?
A. Molasses
B. Turmeric
C. Vanilla extract
D. Tartrazine yellow
B. Turmeric
Turmeric is often added to pickles to provide a natural yellow color. It is a spice commonly used in cooking and is known for its bright yellow color. This can be a natural way to enhance the visual appeal of pickles without the use of artificial colorings
Which of the following is often added to fat-free chocolate milk as a stabilizer and thickener to improve mouthfeel?
A. Methylene
B. Lecithin
C. Carrageenan
D. Calcium biphosphate
C. Carrageenan
thickener and stabilizer galing sa seafood
The _______ provides retirement benefits of private firms
A. Social Security System
B. Ad board
C. PhilHealth
D. Government Service Insurance System
A. Social Security System
It refers to the increase in volume from freezing and whipping ice
cream
A. Frozen delights
B. Emulsion
C. Overrun
D. Freezing point
C. Overrun
The blood pigment is called
A. Nitroso myoglobin
B. Nitrosohemochrome
C. Hemoglobin
D. Myoglobin
C. Hemoglobin
nitrosomyoglobin - dark red color in cured meat
nitrosohemochrome - final cured pink pigment
myoglobin - pigment in animal muscles
This is a Hungarian dish which is made of stew of beef and vegetables seasoned with paprika and other spices
A. Som Tum
B. Goulash
C. Nasi Goreng
D. Frankfurter
B. Goulash
goulash - hungarian beef stew
som tum - thai papaya salad
nasi goreng - indonesia fried rice
frankfuter - german sausage
When preparing most vegetables for freezing, it is imperative that you
blanch the vegetable first. The primary purpose of this process is to _________ and improve product _______
A. improve texture, palatability.
B. deactivate enzymes, quality.
C. kill harmful microorganisms, safety.
D. deactivate enzymes, safety.
B. deactivate enzymes, quality
Blanching is a must for most vegetables to be frozen. It slows or stops the enzyme action which can cause loss of flavor, color and texture.
Spoon, fork and knives are examples of
A. Dinnerware
B. Earthenware
C. Flatware
D. Demi tasse
C. Flatware
flatware - utensils only
dinnerware - stuff used for eating dinner e.g. plates, bowls, etc.
earthenware - unglazed pottery
demi tasse - coffee cup
A 750g organic chicken costs Php150 per kilo. The edible portion is 65%. What is the As Purchased (AP) price of the organic chicken?
A. Php 146
B. Php 225
C. Php 112.50
D. Php 73.12
D. Php 73.12
150 per kilo = 0.15 per g
0.15 x 750 x 0.65 (EP) = 73.125
Michelle is currently an RND in the Philippines but would like to explore working in Singapore. What it the most cost-effective way to search for jobs?
A. Search from Classified Ads
B. Google the CEOs of SG companies and send letters via postal courier
C. Search in LinkedIn
D. Avail of promo fare from airlines and travel to SG
C. Search in LinkedIn
Using professional networking platforms like LinkedIn is often one of the most cost-effective and efficient ways to search for jobs internationally.
A popular rice dish in middle east which has butter, meat and spices.
A. Rice berry
B. Couscous
C. Baklava
D. Pilaf
D. Pilaf
typically involves cooking rice in a seasoned broth, often with the addition of butter, meat (such as chicken, lamb, or beef), and various spices
What would happen if a worker skips his/her supervisor?
A. Supervisor is not updated on the work being done
B. Supervisor can evaluate tasks objectively
C. Chain of command is intact.
D. Supervisor's role is dignified
A. Supervisor is not updated on the work being done
Gio felt chills and had fever after eating contaminated raw oysters. The likely cause of this foodborne illness is
A. Vibrio vulnificus
B. Clostridium botulinum
C. Bacillus aureus
D. Listeria monocytogenes
A. Vibrio vulnificus
Vibrio vulnificus is commonly associated with raw/undercooked seafood
Clostridium botulinum - botulism
Bacillus aureus - common in pasta/rice
Listeria monocytogenes - common in ref/ready to eat foods e.g. meat, poultry, unpasteurized milk
A milk tea is fortified with Vitamin A, which means that the product ________
A. is better than any other milk tea in the market
B. meets at least 10% Vitamin A of RENI
C. can be sold to school canteens
D. meets at least 30% Vitamin A of RENI
B. meets at least 10% Vitamin A of RENI
it is typically expected to meet at least 10% of the RENI for Vitamin A to be considered fortified
Grapes is considered as a functional food as it
A. is a magic fruit
B. contains resveratrol which reduces platelet aggregation
C. it is high in Vitamin C and fiber for immunity
D. contains plant sterols to reduce LDL
B. contains resveratrol which reduces platelet aggregation
Grape contains anthocyanins, flavonols, flavanols, hydroxycinnamic acid derivatives, hydroxybenzoic acids, and stilbenes. All these show bioactivity and, therefore, antioxidant, cardioprotective, anticarcinogenic, neuroprotective, and other activities are nowadays associated with grape consumption.
Which method applies the principle of pasteuerization and sterilization
in hermitically sealed cans?
A. Sous vide
B. Vacuum seal
C. Thermal processing
D. Asepsis
C. Thermal processing
What is one of the signs that you should reject fish?
A. Shiny skin
B. Bounces back when you press it
C. Bright red gills
D. Imprint is left when you press it
D. Imprint is left when you press it
Qualities to look for in fish:
- shiny skin w/ slime on surface
- defined fins
- moist and bright red/pink gills
- resilient and elastic flesh
The function of humectant is to
A. Add flavor to food
B. Avoid separation of water and oil
C. Preserve the food
D. Retain water to maintain firmness
D. Retain water to maintain firmness
humectant = moisturizer
Websites such as Lazada, Alibaba, Metrodeal are new trends in on-line purchasing which is generally called
A. Social media
B. Fad purchasing
C. Millenial thing
D. E-commerce
D. E-commerce
Which of the following is an example of productivity management?
A. Labor minutes per day
B. Total food expenses
C. Edible portion cost
D. Food cost percentage
A. Labor minutes per day
Which enzyme is derived from pineapple?
A. Papain
B. Pineapple Extract
C. Bromelain
D. Proteolytic Enzyme
C. Bromelain
Papain and Bromelain are both proteolytic enzymes (proteases)
Other examples of proteases: pancreatin, trypsin and chymotrypsin
Which vegetable does not alter taste when added in any dishes?
A. Garlic
B. Sitaw
C. Malunggay
D. Pechay
D. Pechay
Pechay is a mild-flavored vegetable that does not strongly alter the taste of dishes. It is often used in various cuisines without overpowering other flavors in the dish.
How do you call the organism that can spoil foods at high temperature?
A. Yeasts
B. Acidophiles
C. Psychotrophs
D. Thermophiles
D. Thermophiles
What do you call a long, then, wiry translucent noodles made from mung bear starch; also called "cellophane noodles"?
A. Miki
B. Pancit Canton
C. Sotanghon
C. Luglog
C. Sotanghon
Korea is known for Kimchi. There is also a picked cabbage in Germany called
A. Frankfurter
B. Sauerkraut
C. Goulash
D. Minestrone
B. Sauerkraut
Mommy Shali, went to a grocery after office hours. When she arrived home, she removed the grocery items from the eco-bag to be kept in appropriate storage areas. Where shall Mommy Shali store butter?
A. At room temperature
C. Chiller
B. Refrigerator compartment
D. Ice cooler
B. Refrigerator compartment
To reduce the budget, first look at _____ costs:
A. variable
B. menu
C. fixed
D. semi-variable
C. fixed
When looking to reduce the budget, it's often advisable to first examine fixed costs, as they are consistent and do not vary with production levels or sales. Adjusting or minimizing fixed costs can have a more immediate impact on the budget.
A mnemonic device that is used in the food service industry to describe the
six favorable conditions required for the growth of foodborne pathogens
A. Radura
B. FAT TOM
C. FIFO
D. Cobart
B. FAT TOM
What do you call the part of research that present previously published studies?
A. Review of Literature
B. Abstract
C. Discussion
D. Introduction
A. Review of Literature
These are ingredients added in small amount to boost the taste of food
A. Food additives
B. Preservatives
C. Agar
D. Seasonings
D. Seasonings
Identify the pigment found in duhat
A. Xantophyll
B. Anthocyanin
C. Betalain
D. Anthoxanthin
B. Anthocyanin
Chef Paolo just finished cutting raw chicken on a cutting board. The next task is to cut onions for a raw salad. What step should be taken before cutting the raw onion?
A. Wipe the board of any remaining raw chicken
B. Wash, rinse, and sanitize the cutting board
C. Turn the board over to avoid cross contamination
D. Rinse the board in running water
B. Wash, rinse, and sanitize the cutting board
This is a type of service which is practical, fast and convenient as dishes are placed on the center at intervals and the person nearest to it helps himself and passes it on the person to his right.
A. Compromise
B. Russian
C. American
D. English
B. Russian
Which piece of jewelry is allowed to be worn on food handler's hand or arm?
A. Diamond ring
B. Plain band ring
C. Friendship bracelet
D. Watch
B. Plain band ring
In food handling settings, it is often recommended that food handlers wear only plain band rings, as they are easier to clean and less likely to harbor bacteria compared to more elaborate or textured rings. Wearing a watch is generally discouraged, as it can harbor bacteria and may be difficult to clean thoroughly. The focus is on maintaining good hygiene practices to ensure food safety.
Which of the following is NOT a quality measure of eggs?
A. Shell appearance
B. Ounces per egg
C. Albumen appearance
D. Yolk appearance
B. Ounces per egg
oz per egg is a quantity, not a quality measure
The high fat content of ice cream helps keep it smooth by decreasing ice crystals. Other ingredients that reduce ice crystals include:
A. Water and chocolate
B. Corn syrup and protein
C. Water and air
D. Starch and nuts
B. Corn syrup and protein
Corn syrup and proteins, such as those found in milk and cream, are ingredients in ice cream that can help reduce the formation of ice crystals. These components contribute to the smooth and creamy texture of ice cream by interfering with the crystallization process and promoting a more desirable mouthfeel.
The protein part of myoglobin is called
A. Heme
B. Myo
C. Metmyoglobin
D. Globin
D. Globin
globin = globular protein
Identify a consequence of a poor receiving procedure
A. Double billing
B. Right prices vs. quotes
C. Substituted items for not available ingredients
D. Labeled merchandise
C. Substituted items for not available ingredients
Which of the following is the primary cause of foodborne illness?
A. Bacteria
B. Viruses
C. Parasites
D. Protozoa
A. Bacteria
Adding too much pineapple in a gelatin will cause ________
A. denaturation
B. toughening of gel
C. coagulation
D. syneresis
D. Syneresis
Pineapple contains enzymes, such as bromelain, which can break down the gelatin structure and result in the release of water, causing the gel to become watery or liquefy.
Which is an ADVANTAGE of a commissary foodservice system?
A. Flexible to change menu and formulation
B. Less requirement for storage space
C. Economical as large volume of food is purchased
D. Traffic may cause delay
C. Economical as large volume of food is purchased
Mommy Shali went to a grocery after office hours. When she arrived home, she removed the grocery items from the eco-bag to be kept in appropriate storage areas. Where shall Mommy Shali store evaporated milk unopened?
A. Refrigerator compartment
B. Chiller
C. At room temperature
D. Refrigerator
C. At room temperature
Unopened evaporated milk can be stored at room temperature. It does not require refrigeration until it is opened. Once opened, it should be refrigerated and consumed within a certain period, as specified on the product label.
The food service system which has a centralized purchasing for all service units is
A. Assembly serve
B. Cook-chill
C. Commissary
D. Conventional
C. Commissary
In this system, a central kitchen or commissary is responsible for purchasing, storing, and preparing large quantities of food. The prepared food is then distributed to satellite locations or service units where it is served to customers. This system is often used in large-scale operations such as chain restaurants, schools, hospitals, and other institutional settings.
Identify the dairy product which is NOT advisable to be stored in the freezer.
A. Cheese
B. Cake
C. Sorbet
D. Ice Cream
A. Cheese
16 tablespoons will provide:
A. 4 cups
B. 3 cups
C. 1 cup
D. 2 cups
C. 1 cup
1 cup = 16 tbsp
1 tbsp = 3 tsp
1 gallon = 16 cups
Fallen chiffon cake is due to
A. Too much addition of baking soda
B. Unstable egg white foam
C. Too much acid
D. Too much oil
B. Unstable egg white foam
Chiffon cakes rely on the stability of whipped egg whites to provide structure and volume. If the egg white foam is not stable, the cake may collapse or fall during baking.
Identify the cause of a weeping jelly
A. Too much addition of milk
B. Addition of too much acid
C. Over cooking time
D. Addition of too much sugar
B. Addition of too much acid
Loreign is a career-oriented woman. She usually comes home at 8pm and has no time to do the grocery even during weekend. Identify the a way how she can do her grocery.
A. Get a helper who will do a grocery
B. File a leave once a month to do the grocery
C. Buy from Sari Sari store
D. Order from online groceries
D. Order from online groceries
Sliced raw fish in Japanese which is dipped in wasabi, soy sauce and ginger is
A. Sukiyaki
B. Soju
C. Sashimi
D. Sushi
C. Sashimi
Select the MOST economical way to conserve energy through lighting
A. Minimize use of air condition when there are no diners.
B. Replace fluorescent lamps with incandescent lamps
C. Use inverter refrigerator to conserve energy
D. Switch off unnecessary lighting consistently
D. Switch off unnecessary lighting consistently
What is the process in which moisture is removed while heat and humidity are controlled?
A. Dehydration
B. Freeze-drying
C. Sun-drying
D. Fermentation
A. Dehydration
Which of the statements is true about gelatin and agar?
A. Both gelatin and agar are from the sea.
B. Gelatin is an animal product while agar is a plant product.
C. Gelatin is a plant product while agar is an animal product.
D. Both gelatin and agar are plant products
B. Gelatin is an animal product while agar is a plant product
Identify an example of pour batter
A. Noodle
B. Yeast roll
C. Pancake
D. Croissant
C. Pancake
Pour batters have a fluid consistency and are pourable. Unlike a drop batter, pour batters run when dropped from a spoon. Typically, pour batters have a one-to-one liquid-to-flour ratio.
Situation: Mr. Chua has a snack bar located in the university belt.
The waffle is cooked in an electric waffle maker. The mode of heat transfer is through
A. Convection
B. Evaporation
C. Baking
D. Conduction
D. Conduction
Situation: Mr. Chua has a snack bar located in the university belt.
Mr. Chua also sells siomai. The mode of heat transfer to cook siomai was through
A. Convection
B. Diffusion
C. Conduction
D. Poaching
C. Conduction
Steaming is a wet cooking method that transfers heat to food via conduction, (i.e. from direct contact with the water vapor,) and convection, (i.e. from the upward motion of the water vapor.)
Note 
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