TLE 10 Module 3 - Assessment

Which of the following is the art of presenting food in an attractive way?

• mise' en place

• garnishing

• serving

• plating

What is the outer covering of the egg?

• Air cell

• Albumen

• Chalaza

• Shell

One of the effects of eggs being heated is?

• coagulation of protein

• coagulation of ligament

• coagulation of fats

• coagulation of meat

Which of the following is a disease that is carried and transmitted to people by food?

• food-borne infection

• food-borne illness

• food-borne intoxication

• food-borne bacteria

Which of the following is a disease that results from eating food containing toxins from bacteria, molds or certain plants or animals?

• food-borne illness

• food-borne infection

• food-borne intoxication

• food-borne bacteria

There are five uses of egg one of which is?

• eggs as emulsifier

• eggs as flavor

• eggs as seasoning

• eggs as tenderizer

1. The process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically.

• Manual dishwashing

• Mechanical dishwashing

• Sanitizing

• Ware washing

Which among the high quality protein and essential amino acids is not found in egg?

a. Vitamin A

b. Vitamin C

c. Vitamin D

d. Vitamin K

• Vitamin A

• Vitamin C

• Vitamin D

• Vitamin K

Which quality control is used to classify eggs for its exterior and interior quality?

• Commercial bread

• Commercial quality

• Egg grading

• Egg size

Which is NOT one of the eight simple ways to present food like a chef?

• set the table properly

• read the clock

• choose your plates

• garnishing