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BASIC FOODS Flashcards

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1
Q

78°C when converted to the Fahrenheit scale is equivalent to:
a. 183°F b. 200°F c. 212° F d. 172.4°F

A

d. 172.4°F

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2
Q

During cooking, tough meat becomes tender because
A. There is coagulation of muscle proteins B. Volatile substances are released
C. Collagen is changed to gelatin D. Fat melts

A

C. Collagen is changed to gelatin

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3
Q

The astringent taste of fruits like santol is due to
A. Malic acid B. Tannin C. Pectin d. Citric acid

A

B. Tannin

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4
Q

Enzymes are
A. Protein B. fat C. Carbohydrate d. hormones

A

A. Protein

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5
Q

Fresh meat color is principally due to
A. Myoglobin B. Myoglobin and Hemoglobin C. Hemoglobin d. Oxymyoglobin

A

A. Myoglobin

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6
Q

Sugar property directly related to ease of solubility
A. Hygroscopic property B. Caramelization C. Crystallization d.Melting point

A

A. Hygroscopic property

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7
Q

Example of an emulsion:
a. whipped gelatin b. salad dressing c. custard d. gravy

A

b. salad dressing

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8
Q

Yogurt is an example of:
a. recombined milk b. fermented milk c. reconstituted milk d. cream

A

b. fermented milk

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9
Q

Examples of moist heat method of cooking except :
a. steamed lapu-lapu b. pesang dalag c. fried galunggong
d. paksiw na bangus

A

c. fried galunggong

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10
Q

It is made from pork fat
a. suct b. hydrogenated fat c. tallow d. lard

A

d. lard

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11
Q

A crude market form of sugar where sugarcane extract is evaporated into a brown syrup concentrate and molded in a halved coconut shell.
a. “pakaskas” b. “panutsa” c. raw brown sugar d. lump sugar

A

b. “panutsa”

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12
Q

A dark purple colored rice used in “puto bumbong”.
a. parboiled rice b. “pirurutong” c. “pinipig” d. “binlid”

A

b. “pirurutong”

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13
Q

The minimum level of butter fat/milk in an ice cream frozen dessert.
a. 15% b. 12% c. 10% d. 20%

A

b. 12%

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14
Q

The difference in volume between an unfrozen cream mixture and the frozen ice cream mixture.
a. body b. proof c. overrun d. Bloom

A

c. overrun

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15
Q

Sucrose is hydrolyzed by weak acids into glucose and fructose by the process of ____.
a. inversion b. maillard reaction c. fermentation d. none of the above

A

a. inversion

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16
Q

Enzymes in food which bring about the ripening of fruits
a. amylases b. invertase c. pectinases d. microbial enzymes

A

c. pectinases

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17
Q

The transfer of heat via metal is known as:
a. conduction b. convection c. induction d. radiation

A

a. conduction

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18
Q

Source of sucrose:
a. pudding b. honey c. candies d. fruit

A

c. candies

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19
Q

A market form of sugar that is machine ground from granulated sucrose to which is added cornstarch to prevent caking.
a. super fine sugar b. confectioner’s sugar c. washed sugar d. brown sugar

A

b. confectioner’s sugar

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20
Q

Milk with butterfat substituted by coconut or vegetable oil.
a. evaporated filled milk c. sweetened condensed milk
b. recombined evaporated milk d. evaporated whole milk

A

a. evaporated filled milk

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21
Q

The best way to extract color from annatto seeds.
a. use hot water b. use hot oil c. use cold water d. none of the above

A

b. use hot oil

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22
Q

A cooking method where food is simmered in a small amount of liquid in a covered pot or casserole dish
a. scalding b. steaming c. simmering d. Braising

A

d. Braising

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23
Q

All soups are based on _____.
a. water b. bouillon c. stock d. garni

A

c. stock

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24
Q

Which of the following temperatures will allow food spoilage to occur?
A. 0 deg F b. 75 deg C c. 0 deg C d. 35 deg C

A

d. 35 deg C

25
Q

The following are variations of banana in the Philippines, except:
A. Gloria B. Lakatan c. Murado d. All of the above

A

d. All of the above

26
Q

The following are fresh fishes, except:
A. Porgy B. Goby C. Caesio D. Murrel

A

B. Goby

27
Q

A seasoned white sauce used for beef.
a. Au jus b. Madiera c. Bearnaise d. Bechamel

A

d. Bechamel

28
Q

All are correct matches, except:
A. Allin: garlic B. Propenylsulfenic acid: cabbage
C. Malic acid: apple D. Anthocyanin: eggplant

A

B. Propenylsulfenic acid: cabbage

29
Q

Fermented sugarcane juice:
A. Lambanog B. Basi C. Marmalade D. Bagoong

A

B. Basi

30
Q

Milk which undergoes a mechanical process in order to break up fat globules and prevent them from coalescing is called:
A. Skimmed Milk c. Homogenized Milk
B. Evaporated Milk d. Powdered Milk

A

c. Homogenized Milk

31
Q

Permitted amount of stabilizer in the finished weight of commercially frozen dessert:
A. 0.5% c. 1.5%
B. 1.0% d. 2%

A

A. 0.5%

32
Q

Cream is a/an:
a. Foam type of dispersion b. Oil-in-water emulsion
c. Water-in-oil emulsion d. Liquid within a solid

A

b. Oil-in-water emulsion

33
Q

Sugar dissolved in water to from a syrup is a:
a. Mixture b. True solution c. Suspension d. Colloidal dispersion

A

b. True solution

34
Q

The pigments known as anthocyanins are found in:
a. Onions b. Carrots c. Red cabbage d. Cauliflower

A

c. Red cabbage

35
Q

The removal of fat from animal tissues using either dry or moist heat
a. Refining b. Extraction c. Rendering d. Hydrogenation

A

c. Rendering

36
Q

Strong flavored vegetables like cabbage and radish should be cooked in an uncovered cooking vessel to:
a. Retain best flavor b. Attain best texture
c. Conserve nutrients d. Allow volatilization of sulfur compounds

A

d. Allow volatilization of sulfur compounds

37
Q

Has lowest fat content
a. Cottage cheese b. Cheddar c. Cheeses spread d. Processed cheese

A

a. Cottage cheese

38
Q

Effect of acids on chlorophyll
a. Disintegration b. intensifies green color
c. changes green color to olive green d. no effect

A

c. changes green color to olive green

39
Q

Culinary term for allowing the evaporation of liquid for a more concentrated sauce
a. Reduction b. Concasse c. deglazing d. dredging

A

a. Reduction

40
Q

Callos is usually made from
a. Liempo b. Tenderloin c. tripe d. brisket

A

c. tripe

41
Q

Of the pork cuts, the most tender is
a. Pork chop b. Shank c. Loin d. Pigue

A

c. Loin

42
Q

The unpleasant fishy odor of deteriorated fish is due to
a. Rancidity b. Trimethylamine c. Sulfur compounds d. Volatile compounds

A

b. Trimethylamine

43
Q

A higher altitude, boiling point:
a. Increase b. Decrease c. Increase and decrease d. Doesn’t change

A

b. Decrease

44
Q

Example of curing salt
a. Rub b. Prague c. Kosher salt d. Fleur de sel

A

b. Prague

45
Q

Salted fish roe in sturgeon or cod
a. Anchovies b. Bagong c. Caviar d. Scampi

A

c. Caviar

46
Q

The primary reason for blanching food is;
a. Clean the food b. Inactivate enzymes
c. Prevent pest infestation d. Prevent food from drying out.

A

b. Inactivate enzymes

47
Q

Ingredient in chocolate milk that comes from seaweeds
a. Cocoa b. Sucrose c. glucose d. carrageenan

A

d. carrageenan

48
Q

Gas that causes fruits to ripen
a. carbon monoxide b. Nitrogen c. propane d. ethylene

A

d. ethylene

49
Q

Microorganism commonly in fecal contamination
a. Lactobacillus b. campylobacter jejuni c. bacillus cereus d. trichinella spiralis

A

b. campylobacter jejuni

50
Q

Slaughtered birds have been bled, defeathered, and craw/crop removed:
A. Dressed poultry B. Ready-to-cook C. Convenience poultry D. Drawn poultry

A

A. Dressed poultry

51
Q

Jellies require the proper combination of:
a. sugar, acid and pectin b. sugar, vinegar and milk
c. fruit juice, salt and acid d. sugar, pectin and pulp

A

a. sugar, acid and pectin

52
Q

Burong Talangka is an example of a
a. Pickled product b. Salted product c. Fermented product d. All of the above

A

c. Fermented product

53
Q

Smoking is a process by which meat, fish or poultry products are subjected to wood smoke which contains a group of compounds known as:
a. Pyroligneous acid b. Acetic acid c. Fumes d. Organic acids

A

a. Pyroligneous acid

54
Q

Hygroscopicity is property associated with:
a. Water b. Sugar c. Oils d. None of the above

A

b. Sugar

55
Q

Sugar concentrate made from crushed fruit pulp only is:
a. Jam b. Marmalade c. jelly d. Preserve

A

a. Jam

56
Q

The following are examples of crystalline candies; EXCEPT:
a. Fondant b. Caramel c. Fudge d. Marshmallow

A

b. Caramel

57
Q

Which is the local term for Caesio?
A. Maliputo B. Alumahan C. Dalagang bukid D. Silinyasi

A

C. Dalagang bukid

58
Q

What is the proof value of an alcoholic beverage that has 20% alcohol by volume?
A. 10 B. 40 C. 30 D. None of the above

A

B. 40

59
Q

The 2nd T in the FATTOM refers to:
A. Time B. Temperature C. Top D. Tangibility

A

B. Temperature

FOOD SERVICE (1 decks)

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