HTM C102 (MULTIPLE CHOICE REVIEWER)

Why is a thorough knowledge of kitchen equipment important?
A. For decoration purposes
B. To ensure efficiency, safety, and quality
C. To reduce cooking time only
D. To impress customers

B. To ensure efficiency, safety, and quality

What type of equipment should be used in a professional kitchen?
A. Household equipment
B. Decorative equipment
C. Commercial equipment
D. Second-hand equipment only

C. Commercial equipment

Which factor should be considered when selecting kitchen equipment?
A. Color and design
B. Brand popularity
C. Ease of cleaning and maintenance
D. Personal preference

C. Ease of cleaning and maintenance

Which cooking equipment is considered the most important in the kitchen?
A. Oven
B. Grill
C. Rangetop
D. Deep fryer

C. Rangetop

Which cooking equipment uses hot oil to cook food?
A. Oven
B. Griddle
C. Grill
D. Deep fryer

D. Deep fryer

Which equipment is best used for chopping or pureeing solid food?
A. Blender
B. Mixer
C. Food processor
D. Food grinder

C. Food processor

What is the main function of a refrigerator?
A. To freeze food completely
B. To cook food
C. To prevent spoilage and bacterial growth
D. To dry food

C. To prevent spoilage and bacterial growth

Which measuring method is the MOST accurate?
A. Volume
B. Count
C. Weight
D. Estimation

C. Weight

What is a menu?
A. A list of ingredients
B. A cooking guide
C. A list of dishes offered for sale
D. A standardized recipe

C. A list of dishes offered for sale

Why is the menu important in the food business?
A. It decorates the restaurant
B. It is the most important business document
C. It replaces the chef
D. It controls equipment use

B. It is the most important business document

What is a recipe?
A. A menu layout
B. A list of equipment
C. A set of instructions for preparing food
D. A food cost formula

C. A set of instructions for preparing food

What is a standardized recipe?
A. A recipe used at home
B. A recipe without measurements
C. A recipe that ensures same quality and quantity
D. A recipe used only once

C. A recipe that ensures same quality and quantity

Which is NOT a benefit of a standardized recipe?
A. Controls quality
B. Controls quantity
C. Controls food cost
D. Eliminates cooking judgment

D. Eliminates cooking judgment

Why is measurement important in cooking?
A. To cook faster
B. To ensure consistent quality and cost control
C. To reduce equipment use
D. To improve food color

B. To ensure consistent quality and cost control

Which type of measurement is used for liquids?
A. Weight
B. Count
C. Volume
D. Estimate

C. Volume

Portion control is best described as __________.
A. Serving large amounts of food
B. Measuring food to serve the correct amount
C. Cooking extra food
D. Increasing food cost

B. Measuring food to serve the correct amount

Which is NOT a method of portion control?
A. Weight
B. Volume
C. Guessing
D. Count

C. Guessing

What unit is used to measure weight in the metric system?
A. Liter
B. Meter
C. Gram
D. Celsius

C. Gram

Why is converting measurements important in food costing?
A. To change recipe flavor
B. To improve food appearance
C. To compute costs accurately
D. To increase portion size

C. To compute costs accurately

Food service operations are considered a __________.
A. Hobby
B. Skill
C. Business
D. Decoration

C. Business

Which of the following is part of food cost control?
A. Table setup
B. Yield analysis
C. Plate presentation
D. Menu design

B. Yield analysis

Portion cost is defined as __________.
A. Cost of one ingredient
B. Total recipe cost
C. Total recipe cost divided by number of portions
D. Selling price of food

C. Total recipe cost divided by number of portions

What is the correct formula for portion cost?
A. Total cost × Portions
B. Total cost ÷ Portions
C. Portions ÷ Total cost
D. Selling price ÷ Cost

B. Total cost ÷ Portions

What does food cost percentage show?
A. Portion size
B. Profit margin
C. Food cost compared to selling price
D. Total menu cost

C. Food cost compared to selling price

What is the correct formula for food cost percentage?
A. Food cost + Selling price
B. Food cost × Selling price
C. (Food cost ÷ Selling price) × 100
D. Selling price ÷ Food cost

C. (Food cost ÷ Selling price) × 100

If food cost is ₱75 and selling price is ₱250, what is the food cost percentage?
A. 20%
B. 25%
C. 30%
D. 35%

C. 30%

A recipe costs ₱900 and yields 15 portions. What is the portion cost?
A. ₱45
B. ₱50
C. ₱60
D. ₱75

C. ₱60

Which step comes FIRST in costing a recipe?
A. Divide total cost by portions
B. Add ingredient costs
C. List ingredients and quantities
D. Compute selling price

C. List ingredients and quantities

Why is food cost percentage important to a food business?
A. To increase food waste
B. To ensure profitability
C. To increase cooking time
D. To reduce menu items

B. To ensure profitability

If the target food cost percentage is 30% and food cost is ₱90, what is the selling price?
A. ₱200
B. ₱250
C. ₱300
D. ₱350

C. ₱300