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WorksheetsQ3TLE07-General Quiz
Total questions: 60
Worksheet time: 30mins
Name
Class
Date
1.
What is the responsibility of chefs, cooks, and food managers after preparing food?
a)
Transporting customers to the restaurant
b)
Safely holding, transporting, delivering, and serving the food
c)
Cleaning the kitchen
d)
Preparing raw ingredients
2.
What does assembly refer to in the food service industry?
a)
Combining prepared menu items to complete an entire meal
b)
Disassembling a dish into its individual ingredients
c)
Preparing raw ingredients for cooking
d)
Cleaning dishes after a meal
3.
What does delivery refer to in the food service industry?
a)
Preparing raw ingredients for cooking
b)
Cleaning dishes after a meal
c)
Transporting prepared foods from production to place of service
d)
Serving food to customers
4.
What is the goal of a delivery and service system?
a)
To make the food as cheap as possible
b)
To ensure microbial safety of food
c)
To create the most complicated dishes possible
d)
To make the food difficult to eat
5.
What are the three goals of a delivery and service system?
a)
Ensure microbial safety, maintain quality, and serve food that is satisfying, appetizing, and attractive to the customer
b)
Ensure microbial safety, reduce cost, and make the food difficult to eat
c)
Maintain quality, serve food that is unappetizing, and transport customers to the restaurant
d)
Ensure microbial safety, maintain quality, and make the food as complicated as possible
6.
When is most cooked food at peak quality?
a)
After it has been sitting out for an hour
b)
Immediately upon completion of the cooking process
c)
The next day
d)
After it has been frozen and reheated
7.
What should delivery and service methods aim to do?
a)
Take the longest possible time and distance
b)
Ensure microbial safety of food
c)
Reduce the quality of food
d)
Serve unappetizing and unattractive food to the customer
8.
What is the Centralized Delivery System?
a)
The bulk of quantities of prepared food is sent hot and cold toward kitchens located in a galley or a facility
b)
A method where the prepared food is portioned and assembled for individual meals at a designated area adjacent to the main kitchen
c)
A system that aims to reduce the quality of food
d)
A method where the food is plated and served to the dining area
9.
What is the Decentralized Delivery System?
a)
A method where the prepared food is portioned and assembled for individual meals at a designated area adjacent to the main kitchen
b)
The bulk of quantities of prepared food is sent hot and cold toward kitchens located in a galley or a facility
c)
A system that aims to reduce the quality of food
d)
A method where the food is plated and served to the dining area
10.
What takes place in ward kitchens in the Decentralized Delivery System?
a)
Reheating, portioning, and meal assembly
b)
Cleaning dishes after a meal
c)
Preparing raw ingredients for cooking
d)
Plating and serving food to the dining area
11.
What type of equipment do ward kitchens usually have?
a)
Equipment for short orders only, such as making cups of coffee and toasting bread
b)
Industrial-grade equipment for large-scale cooking
c)
Equipment for cleaning dishes
d)
Equipment for storing raw ingredients
12.
What is the purpose of a dish washing area in a decentralized delivery system?
a)
To store raw ingredients
b)
To reheat prepared food
c)
To portion meals
d)
To wash dishes after a meal
13.
What should a delivery and service system aim to serve to the customer?
a)
Unappetizing and unattractive food
b)
Food that is complicated and difficult to eat
c)
Food that is satisfying, appetizing, and attractive to the customer
d)
Food that is cheap and low quality
14.
Why should delivery and service methods involve the shortest possible time and distance?
a)
To reduce the quality of food
b)
To make the food more complicated
c)
To ensure microbial safety of food
d)
To make the food cheaper
15.
What is the typical over-the-counter service in fast food restaurants, table service, or banquet service?
a)
Centralized Delivery System
b)
Decentralized Delivery System
c)
Dish washing area
d)
Ward kitchen
16.
What is the goal of a centralized delivery system?
a)
To reduce the quality of food
b)
To ensure microbial safety of food
c)
To make the food more complicated
d)
To plate and serve food to the dining area
17.
What is the goal of a decentralized delivery system?
a)
To reduce the quality of food
b)
To ensure microbial safety of food
c)
To make the food more complicated
d)
To send bulk quantities of prepared food hot and cold toward kitchens located in a galley or a facility
18.
What type of food should be served in a delivery and service system?
a)
Food that is complicated and difficult to eat
b)
Food that is cheap and low quality
c)
Food that is satisfying, appetizing, and attractive to the customer
d)
Food that is unappetizing and unattractive to the customer
19.
What should a delivery and service system aim to maintain?
a)
The quality of food
b)
The complexity of dishes
c)
The time and distance of delivery
d)
The microbial growth of food
20.
What should a delivery and service system aim to ensure?
a)
The satisfaction of the customer
b)
The complexity of dishes
c)
The cheapest possible price of food
d)
The reduction of food quality
21.
What are native delicacies?
a)
Special kinds of food that are connected in some way to a certain area.
b)
Foods that are not popular in a certain area.
c)
Foods that are easy to prepare and cook.
d)
Foods that are commonly found in supermarkets.
22.
Which of the following is not a basic ingredient in the preparation of native delicacies?
a)
Glutinous rice
b)
Sugar
c)
Chocolate
d)
Coconut
23.
What kind of sugar may be used in the preparation of native delicacies?
a)
White sugar
b)
Molasses sugar
c)
Brown sugar
d)
All of the above
24.
What kind of beans, nuts, and seeds may be used in the preparation of native delicacies?
a)
Anise
b)
Sesame
c)
Achuete
d)
All of the above
25.
What region is known for delicacies such as bibingka, tupig, and kalamay?
a)
Bicol Region
b)
Batangas
c)
Ilocos Region
d)
Pangasinan
26.
What region is known for delicacies such as tibok-tibok, mocha, and turones?
a)
Mountain Province
b)
Pampanga
c)
Bulacan
d)
Leyte
27.
What delicacy is popular in Cavite/Quezon?
a)
Ube halaya
b)
Suman
c)
Espasol
d)
All of the above
28.
What delicacy is popular in Cebu?
a)
Ohaldres
b)
Otap
c)
Torta cebuana
d)
All of the above
29.
What delicacy is popular in Iloilo?
a)
Suman sa ibos
b)
Biko
c)
Puto
d)
All of the above
30.
What kind of sweets are popular in Mindanao?
a)
Kalamay
b)
Durian
c)
Kalamay and Durian
d)
None of the above
31.
What are the common ingredients in the preparation of native delicacies?
a)
Glutinous rice, sugar, milk, and butter
b)
Flour, sugar, and eggs
c)
Vegetables, meat, and fish
d)
None of the above
32.
What are rootcrops commonly used in the preparation of native delicacies?
a)
Carrots, potatoes, and tomatoes
b)
Cassava, purple yam, sweet potato, and taro
c)
Apples, oranges, and grapes
d)
None of the above
33.
What is kesong puti?
a)
Cottage cheese
b)
Cheddar cheese
c)
Blue cheese
d)
Parmesan cheese
34.
What kind of fruits may be used in the preparation of native delicacies?
a)
Mango, banana, and pineapple
b)
Langka, saba, and lakatan
c)
Grapes, kiwi, and papaya
d)
None of the above
35.
What is the most common type of rice used in the preparation of native delicacies?
a)
Brown rice
b)
Jasmine rice
c)
Glutinous rice
d)
Basmati rice
36.
What is the main ingredient in the delicacy called bibingka?
a)
Rice
b)
Corn
c)
Coconut
d)
Flour
37.
What is the delicacy called that is made from cassava and wrapped in banana leaves?
a)
Suman cassava
b)
Bibingka
c)
Espasol
d)
Patupat
38.
What is the delicacy called that is made from sticky rice and coconut milk?
a)
Kalamay
b)
Ube halaya
c)
Maja blanca
d)
Tibok-tibok
39.
What is the delicacy called that is made from mashed purple yam, condensed milk, and butter?
a)
Ube halaya
b)
Bibingka
c)
Kalamay
d)
Biko
40.
Which region is known for delicacies such as binogol and moron?
a)
Cebu
b)
Bicol Region
c)
Leyte
d)
Pangasinan
41.
What is the main ingredient used in almost all native delicacies in the Philippines?
a)
All-purpose flour
b)
Cornstarch
c)
Galapong or rice flour
d)
Wheat flour
42.
What kind of rice is used to make Galapong?
a)
Long-grain rice
b)
Jasmine rice
c)
Regular rice (bigas)
d)
Waxy, glutinous rice (malagkit)
43.
What are the two forms of Galapong?
a)
Thin and thick
b)
Soft and dough
c)
Liquid and solid
d)
None of the above
44.
What kind of products are made from the dough type of Galapong?
a)
Bibingka and puto
b)
Maja blanca and kutsinta
c)
Palitao and bicho-bicho
d)
None of the above
45.
What kind of products are made from the batter type of Galapong?
a)
Palitao and bicho-bicho
b)
Bibingka and puto
c)
Maja blanca and kutsinta
d)
None of the above
46.
How many cups of liquid are needed to make a thin batter?
a)
3 cups
b)
4 cups
c)
6 cups
d)
8 cups
47.
How many cups of rice are needed to make a thick dough?
a)
2 cups
b)
4 cups
c)
6 cups
d)
8 cups
48.
What are the characteristics of native delicacies made from Galapong?
a)
Rough texture and grain
b)
Soft, firm, and sour
c)
Fine texture and grain, firm, soft, and sweet, and pleasing and uniform color
d)
None of the above
49.
Which type of Galapong product should have a tender texture?
a)
Dough type
b)
Batter type
c)
Both
d)
None of the above
50.
Which type of Galapong product should have a uniform consistency and taste?
a)
Dough type
b)
Batter type
c)
Both
d)
None of the above
51.
What is the main source of livelihood for many Filipinos?
a)
Selling clothes
b)
Cooking and selling native delicacies
c)
Farming
d)
Fishing
52.
What is the process of making Galapong?
a)
Boiling rice and then grinding it
b)
Soaking rice for several hours and then grinding it
c)
Soaking rice in water overnight and then grinding it
d)
None of the above
53.
Which type of rice is used to make Galapong?
a)
Regular rice (bigas)
b)
Waxy, glutinous rice (malagkit)
c)
Basmati rice
d)
None of the above
54.
What are the products that can be made from Galapong?
a)
Clothes and accessories
b)
Native delicacies
c)
Beverages
d)
None of the above
55.
Which type of Galapong batter yields products like kutsinta and maja blanca?
a)
Thin batter
b)
Thick batter
c)
Soft batter
d)
None of the above
56.
What is the ratio of liquid to rice for making a thick batter?
a)
2:1
b)
3:4
c)
3:6
d)
4:2
57.
Which type of Galapong product should be manipulated and mixed by hand?
a)
Dough type
b)
Batter type
c)
Both
d)
None of the above
58.
What should be the texture of dough type Galapong products?
a)
Hard
b)
Tender
c)
Crunchy
d)
None of the above
59.
What should be the consistency of batter type Galapong products?
a)
Thick
b)
Thin
c)
Viscous
d)
None of the above
60.
Which type of Galapong batter yields products like bibingka and puto?
a)
Thin batter
b)
Thick batter
c)
Soft batter
d)
None of the above
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