Midterms Examination

Question 1

A term to refers to eating expertly eating food

Answer 1

Mindful Eating

Question 2

Type of taste increases palatability

Answer 2

Umami

Question 3

Garnishing is important because

Answer 3

It enhances food palatability

Question 4

Method to evaluate organoleptic quality

Answer 4

Subjective Testing

Question 5

Seasonings and Spices that are commonly used in China

Answer 5

Five Spice, Soy Sauce, Rice Wine, Ginger Root

Question 6

Objective Testing of meat tenderness

Answer 6

Tenderometer

Question 7

Cambodia’s National Dish

Answer 7

Amok Trey

Question 8

Traditional Indonesian dish

Answer 8

Skewered Satay

Question 9

3 categories of food according to the Hindu Religion

Answer 9

Tamasic, Rajasic, Sattvic

Question 10

Tip to follow in food budgeting

Answer 10

Use meat extenders, practice FIFO

Question 11

Listed below are example of one-dish meal except:

Tinola, Adobo, Fried Chicken

Answer 11

Fried Chicken

Question 12

Temperature of Pantry

Answer 12

65-75°F

Question 13

Food Containers must be kept in ___ inches from the floor

Answer 13

6 inches

Question 14

How to observe FIFO

Answer 14

Place old products in front and new products at the back

Question 15

Cooking using electromagnetic radiation

Answer 15

Microwave

Question 16

Tip on buying street foods

Answer 16

Observe sanitary practices

Question 17

Fan-assisted oven

Answer 17

Convection

Question 18

An improper way of thawing meat

Answer 18

Leave the meat at room temperature for 4 hours

Question 19

Importance of planning meals ahead

Answer 19

Learning portion control

Question 20

Benefits of using pressure cooker

Answer 20

Cooks food faster and the nutrients are retained

Question 21

Discoloration of Food due to being stored in the freezer for too long

Answer 21

Freezer burn

Question 22

Fermented, nutrient-densed tofu

Answer 22

Tempeh

Question 23

Food originating from Romania, a beef-brisket partially dried

Answer 23

Pastrani

Question 24

Type of cuts with lean meat and little fat

Answer 24

Prime Cuts

Question 25

Market form of eviscerated chicken

Answer 25

Drawn Poultry

Question 26

Type of connective tissue, yellowish in color

Answer 26

Elastin

Question 27

Portion of pork generally called costillas

Answer 27

Porkchop

Question 28

SHOULD NOT be followed when purchasing seafood

Answer 28

Juicy

Question 29

Type of coffee from soy

Answer 29

Soy Coffee

Question 30

Fermented dry leaves from India

Answer 30

Black Tea

Question 31

A type of cocoa that has no sugar

Answer 31

Unsweetened cocoa

Question 32

Sugar finely processed

Answer 32

Confectioner’s sugar

Question 32

Milk combined with vegetable fat and sugar

Answer 32

Condensed milk

Question 32

Improperly canned products are present with

Answer 32

Clostridium botulinum

Question 32

Pasteurized milk with little fat

Answer 32

Buttermilk

Question 32

Used to fasten the ripening of fruits

Answer 32

Carburo

Question 33

A type of Japanese noodles

Answer 33

Soba

Question 34

What to look out from the packaging of foods

Answer 34

package with dents and rusts

Question 34

Kramer guideline for family

Answer 34

6 cubic feet for a family of for

Question 34

Food crops are stored at a temperature of

Answer 34

32 to 55°F

Question 35

Improper way of prolonging eggs

Answer 35

Wash the eggs before containing them inside the refrigertor

Question 36

An American version of spicy salami

Answer 36

Pepperoni

Question 37

Agency in specific policies in sanitary and proper guidelines in storing meat

Answer 37

NMIS

Question 38

NMIS stands for

Answer 38

National Meat Inspection Service