Food Service - NDLE 2021 Exam

Garlic, onions, and shallots are example of:

A. Roots and Tubers

B. Shoots

C. Seeds

D. Bulbs

Garlic, onions, and shallots are example of:

A. Roots and Tubers

B. Shoots

C. Seeds

D. Bulbs

D. Bulbs

Overboiling of eggs will result to:

A. Formation of acrolein

B. Coagulation

C. Gelatinization

D. Rancidity

B. Coagulation

When it is heated the runny yolk and white (albumen - which is the major source of protein) turn solid. The proteins in the egg start to thicken, a process known as coagulation. Egg whites coagulate at 60°C, egg yolks 65°C, with full coagulation occurring at 70°C. This process also happens when you cook meat.

What condition favors the growth of Clostridium Botulinum?

A. At very high temperature

B. Absence of air and low acidic environment

C. At freezing temperatures

D. Presence of air and high acidic environment

B. Absence of air and low acidic environment

Clostridium botulinum growth and toxin formation in food include: air-tight containers (hermetically sealed); low-acid (pH greater than 4.6), relatively high-moisture (water activity >0.85), low-salt content, and ambient temperatures (non-refrigerated, above 38°F or 3.3°C).

Which of the ff milk products has the longest shelf life?

A. Fresh Milk

B. Evaporated Milk

C. Ultra High Temp. (UHT) Milk

D. Condensed Milk

C. Ultra High Temp. (UHT) Milk

UHT milk - heated to a higher temperature than pasteurized milk, stays fresher longer, has longer shelf life (up to 3 months) because milk is packaged in sterilized, air free packaging.

This food additive is added in salad dressings to allow smooth mixture of ingredients without separation. Examples of this additive are soy, lecithin, and egg yolks.

A. Humectants

B. Emulsifiers

C. Leavening Agents

D. pH Control Agents

B. Emulsifiers

Emulsifiers are food additives used to help mix two substances that typically separate when they are combined (e.g., oil and water). 1,2. Emulsifiers have one water-loving (hydrophilic) and one oil-loving (hydrophobic) end.

How do you ensure tenderness of a thick crust pizza?

A. Lower the temperature and slow cook.

B. Apply oil or soft. fats on the crust before cooking.

C. Add more vegetables as toppings after cooking.

D. Add more pineapple as toppings during cooking

A. Lower the temperature and slow cook.

This will allow the dough to cook through evenly without becoming tough. You can also try applying oil or soft fats to the crust before cooking, but this will make the crust more crispy. Adding more vegetables or pineapple to the pizza will not have a significant impact on the tenderness of the crust.

If Ilocos has pinakbet, Central Visayas has:

A. Chicken Inasal

B. Utan

C. Sinanglay

D. Paklay

A. Chicken Inasal

If Ilocos has pinakbet, Southern Tagalog (Quezon) has:

A. Chicken Inasal

B. Utan

C. Sinanglay

D. Paklay

C. Sinanglay

If Ilocos has pinakbet, what does the whole Philippines has:

A. Chicken Inasal

B. Utan

C. Sinanglay

D. Paklay

B. Utan

If Ilocos has pinakbet, what does the Mindanao and Visayas Islands has:

A. Chicken Inasal

B. Utan

C. Sinanglay

D. Paklay

D. Paklay

What will happen if warm foods are readily stored in the refrigerator?

A. Dry food items in the ref will have moist

B. Ref will readily Lave rust

C. Temperature of the ref will rise

D. Other foods in the ref will get spoiled

C. Temperature of the ref will rise

Storing warm foods in the refrigerator can raise the temperature of the refrigerator, which can cause other foods to spoil. This is because harmful bacteria grow most rapidly between 41 and 135 degrees Fahrenheit (5 and 57 degrees Celsius).

Sasa is setting up a food business in her province. She is applying for her business permit in the municipal office. In order to fast track release of her business certificate, she offered to give Php 10, 000 to one staff in the office. This incident is an example of

A. Corruption

B. Bribery

C. Theft

D. Influencing

B. Bribery

Bribery involves offering, giving, receiving, or soliciting something of value (in this case, money) with the intent to influence the actions of an individual or entity in a position of authority or power. In this scenario, Sasa is attempting to influence the staff member's actions (fast-tracking the business certificate) by offering a monetary incentive.

Where is the best location of a school cafeteria?

A. Adjacent to the auditorium

B. First floor

C. Near the principal's office

D. At the last floor

B. First floor

Placing the school cafeteria on the first floor is often considered a practical and efficient choice. Accessibility, Convenience, Efficient Flow

A 550g organic kale costs Php300 per kg. The edible portion is 70%. What is the EP price of organic kale?

A. Php 131

B. Php 150

C. Php 115.5

D. Php 165

C. Php 115.5

550g x 0.7 = 385g

385g / 1000g = 0.385kg

0.385kg x P300 = 115.5

Which is not correct in arranging food on a plate?

A. Rims must be free from drips.

B. Sauce is poured over the meat or served separately in a sauceboat.

C. Hot food should always served on a hot plate.

D. Plate should appear overload.

D. Plate should appear overload.

Process of assigning job activities and authority to a specific employee within the organization

A. Job analysis

B. Promotion

C. Job description

D. Delegation

D. Delegation

Meat of a mature sheep is

A. Bull

B. Game

C. Mutton

D. Veal

C. Mutton

Meat that was hunted:

A. Bull

B. Game

C. Mutton

D. Veal

B. Game

Which of the following is a beef:

A. Bull

B. Game

C. Mutton

D. Veal

A. Bull

Which of the following is a young cattle

A. Bull

B. Game

C. Mutton

D. Veal

D. Veal

Veal is meat from young calves, typically less than three to six months old, and it comes from cattle breeds specifically raised for this purpose.

Which of the following is a deer meat

A. Venison

B. Game

C. Mutton

D. Veal

A. Venison

What do you call a white flour resulting from removal of at least 25% of the bran and shorts during milling?

A. Reduced flour

B. Refined flour

C. Cake flour

D. Bread flour

B. Refined flour

Color of Anthocyanins:

A. Red

B. White

C. Purple

D. Yellow

A. Red

Color of Anthoxanthins:

A. Red

B. White

C. Purple

D. Yellow

B. White

Cinnamon is from:

A. Leaves

B. Buds and flowers

C. Bark

D. Roots and tubers

C: Bark

The "A" in FATTOM, an acronym used to describe the conditions in microbial growth, means

A. Alkalinity

B. Agent

C. Acidity

D. Anti-bacterial

C. Acidity

Complete: Food, Acidity, Time, Temperature, Oxygen, Moisture

These are non-digestible food substances that stimulate the growth of good bacteria in the gut.

A. Probiotics

B. Functional food

C. Phytochemicals

D. Prebiotics

D. Prebiotics

Prebiotics are non-digestible food substances that stimulate the growth of good bacteria in the gut. They are found in many plant foods, such as fruits, vegetables, and whole grains.

It is an organism able to grow at high temperature.

A. virus

B. Thermopiles

C. Psychotrophs

D. Bacteria

B. Thermopiles

It is an organism able to grow in cold temperature.

A. virus

B. Thermopiles

C. Psychotrophs

D. Bacteria

C. Psychotrophs

This occurs during the first five minutes of baking due to the acceleration of fermentation due to the heat, causing the rise of the dough.

A. Gelatinization

B. Proofing

C. Punching

D. Oven spring

D. Oven spring

Oven spring is the term used to describe the rapid rise or expansion of dough during the first few minutes of baking in the oven.

This occurs during the final rise of the dough before baking.

A. Gelatinization

B. Proofing

C. Punching

D. Oven spring

B. Proofing

Proofing, also known as fermentation or proving, is the final rise of the dough before baking. It is the process where the dough is allowed to rest and rise after it has been shaped into its final form.

Identify the dishes which are popular in the Visayas and Mindanao Region.

A. Sinigang na Kanduli, sisig and Bringhe

B. Laing, Tinuktok and Sinanglay

C. Apan-apan, Chicken Binakol, and Utan

D. Bas-uy, Linat-an and Paklay

D. Bas-uy, Linat-an and Paklay

Identify the dishes which are popular in different regions?

A. Sinigang na Kanduli, sisig and Bringhe

B. Laing, Tinuktok and Sinanglay

C. Apan-apan, Chicken Binakol, and Utan

D. Bas-uy, Linat-an and Paklay

A. Sinigang na Kanduli, sisig and Bringhe

Identify the dishes which are popular in Western Visayas region?

A. Sinigang na Kanduli, sisig and Bringhe

B. Laing, Tinuktok and Sinanglay

C. Apan-apan, Chicken Binakol, and Utan

D. Bas-uy, Linat-an and Paklay

C. Apan-apan, Chicken Binakol, and Utan

Identify the dishes which are popular in Bicol region, Southern Luzon?

A. Sinigang na Kanduli, sisig and Bringhe

B. Laing, Tinuktok and Sinanglay

C. Apan-apan, Chicken Binakol, and Utan

D. Bas-uy, Linat-an and Paklay

B. Laing, Tinuktok and Sinanglay

Food is hot filled into the container then sealed under aseptic conditions and processed immediately is called?

A. Open kettle

B. Hot pack method

C. Cold pack method

D. Pasteurization

B. Hot pack method

The hot pack method is a food preservation technique in which food is heated to a high temperature, typically above 185°F (85°C), and then filled into a sterile container and sealed under aseptic conditions. This process kills any harmful bacteria and yeasts, and prevents them from growing, giving the food a long shelf life.

The browning of baked products is due to?

A. Chymosin

B. Enzymatic browning

C. Buffering

D. Maillard Reaction

D. Maillard Reaction

Browning is the result of non-enzymatic chemical reactions which produce coloured compounds during the baking process; such reactions are the Maillard reaction and caramelization. (amino acid + sugar)

What is a right of employees concerning vacation leaves, working hours and holidays?

A. Right to be paid accordingly

B. Right to a meal allowance

C. Right for emergency allowance

D. Minimun wage

A. Right to be paid accordingly

Employees have the right to be paid accordingly for their vacation leaves, working hours, and holidays. This is stated in the Labor Code of the Philippines, which is the law that governs the employment relationship between employees and employers.

Which government agency is responsible in licensing, monitoring, and regulating the food products being sold in the market?

A. Food and Nutrition Research Institute

B. Bureau of Food and Fisheries

C. Bureau of Food and drugs

D. Food and Drug Administration

D. Food and Drug Administration

Which is a type of food spoilage that includes enzymatic reactions in living things as influenced by temperature, moisture, pH and the nutrients present?

A. Spoilage by microorganisms

B. Biochemical spoilage

C. Chemical deterioration

D. Physical deterioration

B. Biochemical spoilage

The labor cost for a certain dish is Php20 per hour. If it takes 45 minutes to make the dish, what is the labor cost for this particular dish?

A. Php 10

B. Php 15

C. Php 28

D. Php 20

B. Php 15

45min. / 60 min. = 0.75 hr x P20 = P15

The enzyme which is important for cheese production is?

A. papain

B. bromelain

C. renin

D. polyphenol oxidase

C. renin

also known as rennin, which is a blend of pepsin and chymosin extracted from animals and microbiological sources is utilized for milk curdling as the primary phase of cheese processing technology.

The softest cheese among the following is:

A. Gouda

B. Brie

C. Edam

D. Cheddar

B. Brie (1)

Gouda (2)

Edam (3)

Cheddar (4)

Choose a form of disaccharide usually used in the production of beer.

A. Maltose

B. Sucrose

C. Lactose

D. Glucose

A. Maltose

ESSENTIAL amino acids are:

A. Aspartic acid, cysteine, glutamic acid

B. alanine, arginine, asparagine

C. histidine, isoleucine, leucine

D. proline, serine, tyrosine

C. histidine, isoleucine, leucine

Which is NOT true about Churros?

A. It is like fried donut.

B. Spanish cuisine

C. It is a baked pastry.

D. It is served with chocolate.

C. It is a baked pastry.

During a review of customer feedback survey, Michelle, RND, noted pattern of dissatisfaction with the consistency of the quality of the beef caldereta. The most likely cause for the problem would be:

A. diners are unaware of the true taste of beef caldereta.

B. the quality of the beef used not consistent with the specifications.

C. the waiters are not using the appropriate size dishes when plating the dish

D. the cooks are not using the standardized recipe.

D. the cooks are not using the standardized recipe.

If the cooks are not using the same recipe, or if they are making changes to the recipe, it is likely that the quality of the dish will vary. This is because different ingredients and cooking methods can produce different results.

What dish can be made to utilize left over steamed kangkong from the last family dinner?

A. Utan

B. Baye bave

C. Dinakdakan

D. Sisig

A. Utan

Utan is a Filipino vegetable stew that is typically made with a variety of vegetables, including kangkong. It is a healthy and delicious dish that is perfect for a light meal or a side dish.

The "F" in FATTOM, an acronym used to describe the conditions in microbial growth, means

A. Fasting

B. Food

C. Fahrenheit

D. Fat

B. Food

Which kind of damage results from dehydration of a frozen breaded chicken patty due to extreme cold?

A. Crystallization

B. Freezer burn

C. Caking

D. Contamination due to excessive additives

B. Freezer burn

How do you call the bacteria which can be found in powdered infant formula which can cause meningitis?

A. Staphylococcus aureus

B. Bacillus cereus

C. Clostridium botulinum

D. Enterobacter sakazaki

D. Enterobacter sakazaki

Now known as Cronobacter Sakazaki, a germ found naturally in the environment. These germs can live in dry foods, such as: Powdered infant formula.

What will happen to sugar if it is heated above, 160 degrees C?

A. Burnt fat

B. Denaturation

C. Caramelization

D. Crystallization

C. Caramelization

Its caramelization temperature is about 320 to 338 F (160 to 170 C), give or take a bit. But first sucrose breaks apart into its two component sugars, glucose and fructose. Then the caramelization starts—the sugars lose water and condense with one another to produce a host of polymeric compounds and fragments.

Which department is NOT involved in the receiving process in hospital's foodservice?

A. Dietary

B. Accounting

C. Purchasing

D. HR

D. HR

The HR department is responsible for managing human resources, such as hiring, training, and payroll. They are not involved in the day-to-day operations of the foodservice department, such as receiving food and supplies.

The muscle pigment is called

A. Hemoglobin

B. Nitroso myoglobin

C. Myoglobin

D. Nitrosohemochrome

C. Myoglobin

select the BEST way to manage leftovers from the morning buffet at the hotel

A. Serve the same food to the diners for lunch and dinner

B. Sell leftovers at the employees cafeteria at low cost

C. Freeze the leftover and serve the following day

D. Let the employees take out all the leftovers everyday

B. Sell leftovers at the employees cafeteria at low cost

- Reduces food waste

- Provides employees with a low-cost meal option

- Generates revenue for the hotel

Which is true about passing the licensure examination for ND based on the ND law in 2016?

A. Must have a general average of 70% with no rating below 70%, in any subjects

B. Must have a general average of 75% with no rating below 70% in any subjects

C. Must obtain at least 80% general average in all of the subjects

D. Must have a general average of 75% with no rating below 50% in any subjects

B. Must have a general average of 75% with no rating below 70% in any subjects

Identify the thread-like noodles which made from cassava and wheatflour?

A. Instant noodles

B. Miswa

C. Sotanghon

D. Soba

B. Miswa

made from cassava flour and wheat flour. These "threadlike white noodles" can be cooked almost instantly.

Identify the noodles also known as cellophane or glass noodles made from potato, mung bean, sweet potato, or tapioca starch and water?

A. Instant noodles

B. Miswa

C. Sotanghon

D. Soba

C. Sotanghon

Lutong Bahay canteen is operating in Makati. All the food preparation is done in the area. It also accommodates short orders like pancit and tapsilog. This foodservice system is:

A. ready-prepared

B. commissary

C. conventional

D. assembly serve

C. Conventional

In a conventional foodservice system, food is prepared on-site, and menu items are prepared and served as customers place their orders.

is a system where food is prepared and cooked off-site, and then transported to the foodservice establishment to be reheated and served. This type of system is often used in schools, hospitals, and other institutions where it is important to serve a large number of people quickly and efficiently.

A. ready-prepared

B. commissary

C. conventional

D. assembly serve

A. Ready-prepared

is a system where food is prepared and cooked in a central kitchen, and then distributed to multiple foodservice establishments. This type of system is often used by large foodservice chains, such as fast food restaurants and cafeterias.

A. ready-prepared

B. commissary

C. conventional

D. assembly serve

B. Commissary

is a system where food is prepared in advance, and then assembled at the area and served to customers. This type of system is often used in quick-service restaurants and cafes.

A. ready-prepared

B. commissary

C. conventional

D. assembly serve

D. assembly serve

Which of the following foods are responsible for most allergic reactions?

A. Eggplant, tofu, soybeans

B. Chicken, beans, eggplant

C. Garlic, onion, pork

D. Egg, milk, peanuts

D. Egg, milk, peanuts

These three foods are known as the "big three" food allergens, and they account for about 90% of all food allergies in children.

Food allergies can cause a variety of symptoms, including:

- Hives

- Swelling of the lips, face, tongue, and throat

- Difficulty breathing

- Wheezing

- Abdominal pain

- Vomiting

- Diarrhea

What is the most cost-efficient way of scouting for an applicant for a mid-level to high-level position?

A. via Linkedin

B. Publishing a position in newspaper

C. via Twitter

D. Conducting a job fair

A. via Linkedin

Laing and Binangol are both dishes made from gabi leaves and coconut milk. Laing is a dish from Bicol while Binangol is from

A. Batanes

B. Southern Tagalog

C. Ilocos

D. Eastern Visayas

D. Eastern Visayas

Binagol is a dish made from grated taro (gabi) root, coconut milk, and sugar. It is wrapped in banana leaves and steamed until cooked through. Binagol is a popular dessert in the Eastern Visayas region of the Philippines, particularly in the province of Leyte.

Which is NOT a characteristic of a fresh egg?

A. well concentrated egg yolk

B. Firm albumen

C. No germ spot

D. Unporous shell

D. Unporous shell

Eggshells are porous, which means that they allow air and moisture to pass through. This is why it is important to store eggs in a refrigerator, where the cool, moist environment helps to prevent the eggs from drying out.

How many pints are there in 1 quart?

A. 4 pints

B. 6 pints

C. 2 pints

D. 8 pints

C. 2 pints

The three categories of food contaminants are best described as:

A. Chemical, Customer, and Staff Hazards

B. External, Internal, and Customer Hazards

C. Chemical, Biological, and Physical Hazards

D. Human, Microbial, and Viral Hazards

C. Chemical, Biological, and Physical Hazards

Substances in plant-based foods with physiologically active compounds that have functional benefits are called

A. Probiotics

B. Functional food

C. Phytochemicals

D. Prebiotics

C. Phytochemicals

Compounds found in plant foods that are physiologically active and beneficial to human health but are non-nutritive are called phytochemicals. Multiple chemical compounds are present in plants which are the essential chemical components in them.

The mother sauce of all white sauces is called

A. Roux

B. Espagnole

C. Consomme

D. Bechamel

D. Bechamel

This is a paste that is used to make hummus.

A. Yogurt.

B. Bean curd

C. Tahini

D. Baba. Ghanoush

C. Tahini

together with chickpeas

Oxidative rancidity happens in foods that have

A. High in saturated fat

B. High in moisture content

C. High in protein content

D. High in unsaturated fat

D. High in unsaturated fat

Unsaturated fats are more susceptible to oxidative rancidity than saturated fats because they have more double bonds. Double bonds are more reactive than single bonds, and they are more likely to react with oxygen.

When one person or department purchases for every department, it is called

A. Open market

B. Centralized

C. E-commerce

D. Bidding

B. Centralized

Centralized purchasing is a system in which all purchasing for an organization is done by a single department or individual. This system can be used to save money by negotiating better prices with suppliers and by reducing the amount of paperwork and administrative costs associated with purchasing.

This method is often used for products that are not purchased frequently, or for products that are difficult to standardize.

A. Open market

B. Centralized

C. E-commerce

D. Bidding

A. Open market

Open market purchasing is a method of purchasing goods and services from the open marketplace, without the use of a competitive bidding process.

It is a competitive process, wherein two or more entities try to outbid each other by raising the amount they're willing to pay in order to win the asset.

A. Open market

B. Centralized

C. E-commerce

D. Bidding

D. Bidding

Bidding is a process in which two or more parties compete to win a contract or purchase an asset by offering the highest price. Bidding is often used in government procurement and in the sale of real estate and other assets.

If you open sealed bids and place the order with the lowest bid, you are using which buying method?

A. Open market

B. Informal bid

C. Competitive bid

D. E-commerce

C. Competitive Bid

Competitive bidding is a formal process in which multiple vendors submit bids for a contract or project. The bids are then evaluated and the lowest bidder is awarded the contract. Competitive bidding is used to ensure that the government and other organizations get the best possible price for the goods and services they need.

Which of the following factors would be most important to determine the food cost per serving for fruits and vegetables?

A. Maturity and availability

B. Edible portion

C. Budget allocation

D. Size and shape

B. Edible portion

Rigor mortis is an example of what spoilage?

A. Physical

B. Biochemical

C. Chemical

D. Microorganism-caused

B. Biochemical

A cold soup in Spanish cuisine which contains cucumber, peppers, tomatoes, oils, vinegar, and bread.

A. Cold Sopas

B. Gazpacho

C. Paella

D. Vichyssoise

B. Gazpacho

a Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk.

A. Sopas

B. Gazpacho

C. Paella

D. Vichyssoise

A. Sopas

a classic Spanish rice dish made with rice, saffron, vegetables, chicken, and seafood cooked and served in one pan.

A. Sopas

B. Gazpacho

C. Paella

D. Vichyssoise

C. Paella

a soup made with potatoes, leeks, and cream and typically served chilled.

A. Sopas

B. Gazpacho

C. Paella

D. Vichyssoise

D. Vichyssoise

What is the color of Aspergillus niger:

A. Brown

B. Yellow

C. Red

D. Black

D. Black

What is the color of Sarcina Lutea:

A. Brown

B. Yellow

C. Red

D. Black

B. Yellow

Aspergillus niger:

Sarcina lutea:

A. Brown; yellow

B. Black; yellow

C. Brown: red

D. Red; yellow

B. Black; yellow

What will you add to marshmallow to retain the moisture?

A. Leavening agent

B. Nutrients

C. Humectant

D. Flavor enhancer

C. Humectant

Humectants are substances that attract and retain water. They are often used in food to prevent drying out.

A substance that causes dough to expand by releasing gas once mixed with liquid, acid, or heat.

A. Leavening agent

B. Nutrients

C. Humectant

D. Flavor enhancer

A. Leavening agent

These substances give baked goods optimal volume, texture and crumb and can include baking soda or baking powder, whipped egg whites or cream, active or instant dry yeast, and even steam.

A. Leavening agent

B. Nutrients

C. Humectant

D. Flavor enhancer

A. Leavening agent

which of the following is NOT a beef?

A. Cow

B. Game

C. Heifer

D. Stag

B. Game

Wild animals and birds that are hunted and eaten are known as 'game'.

Stag has a double meaning, it could be a deer which is not a beef but stag could also mean a male cattle which is a beef. However, "game" is a term called to hunt wild animals.

Which is the second step in undertaking a research study in Foodservice?

A. Determine a research topic

B. Prepare a conceptual framework

C. State goals and objectives

D. Define scope and limitations

C. State goals and objectives

Once you have determined your research topic, you need to state your goals and objectives. Your goals should be broad and general, while your objectives should be specific and measurable.

Foods that are decomposed or produced in unsanitary conditions are considered

A. Potable

B. Adulterated Foods

C. Gourmet

D. Potentially Hazardous Foods

D. Potentially Hazardous Foods

A bacon spread has a serving size of 30g. What is the equivalent household measurement?

A. 1 tablespoon

B. 1 teaspoon

C. 2 teaspoons

D. 2 tablespoons

D. 2 tablespoons

1 tbsp = 14.79g

If the original yield of a macaroni salad recipe is 2.5 kg you need only 1.5kg to serve your guests, what will be the conversion factor of each ingredient to be used in the recipe?

A. 0.6

B. 0.75

C. 0.375

D. 2

A. 0.6

Conversion factor = desired yield / original yield

Conversion factor = 1.5 kg / 2.5 kg

Conversion factor = 0.6

This is NOT a sandwich.

A. Canape

B. Clubhouse

C. Bahn mi

D. Creole

D. Creole

Samyupsal in Korea basically refers to

A. Kimchi

B. Shabu shabu

C. Grilled pork belly

D. Spicy appetizer made of cabbage

C. Grilled pork belly

The cause of an outbreak of a foodborne illness was traced to unpasteurized milk; symptoms included fever, nausea, headache. The Likely source is

A. Clostridium botulinum

B. Bacillus aureus

C. Vibrio vulnificus

D. Listeria monocytogenes

D. Listeria monocytogenes

Other common bacteria found in raw milk: Salmonella, E. coli, Campylobacter, Staphylococcus aureus, Yersinia, Brucella,Coxiella

Which statement is TRUE about incomplete protein?

A. Both animal meat and plants contain incomplete protein

B. Incomplete protein will support both maintenance and growth

C. Incomplete protein will support maintenance but not growth

D. Animal meat is a source of incomplete protein

C. Incomplete protein will support maintenance but not growth

Generally, animal proteins are known as complete proteins, meaning they contain all nine essential amino acids. While some plant proteins, including pea protein and soybeans, are also complete protein sources, many other plant foods are considered incomplete proteins

Canape is a small open-faced sandwich on toast originated from where?

A. Puerto Rico

B. France

C. Dominican Republic

D. Spain

B. France

Which is the PRIMARY cause of food borne illness?

A. Viruses

B. Parasites

C. Bacteria

D. Protozoa

C. Bacteria

Bacteria are microscopic organisms that can be found in food, water, and soil. Some bacteria are harmless, but others can cause food poisoning.

Acidic food:

Non-acidic food:

A. Orange; mushroom

B. Pickles; Buko water

C. Apple; Egg white

D. Buko water; mushroom

B. Pickles; Buko water