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Worksheets

TLE9 FINAL REVIEW

Total questions: 85

Worksheet time: 43mins

Name
Class
Date
1.

What is the French word of the word entrepreneurship?

a)

entreprenu

b)

entrepnure

c)

entreprendre

d)

. entreprenombre

2.

  Who said that entrepreneurship is a force of creative destruction through innovation?

a)

M. Kirzner

b)

Peter Ducker

c)

Joseph Schumpeter

d)

American Higher Education

3.

   They are the people outside the box, who turn ideas into a profitable business.

a)

Entrepreneurs

b)

Manager

c)

Businessperson

d)

All of these

4.

The following are the importance of entreneurship except.

a)

Entrepreneurship creates job opportunities.

b)

a.      Entrepreneurship provides new products and ideas.

c)

Entrepreneurship gives rise to smaller enterprises.

d)

Entrepreneurship gives opportunity to gain profit.

5.

     What entrepreneurial competencies is being define when a person doing things even without being asked.

a)

Sytematic       

b)

Goal-oriented

c)

Initiative

d)

Risk taker

6.

  What competencies is being define, when nothing believes in your idea and still you’re trusting your abilities and capabilities to carry out things?

a)

Persuasive

b)

Persistent

c)

Self-confident

d)

Goal-oriented

7.

Jonah experience problems as she manages her restaurant but that problem never affects her dedication to her work. What attitude of an entrepreneur does she shows?

a)

Risk taking

b)

Persistent

c)

Opportunity seeker

d)

Persuasive

8.

  Agustin has a well- established restaurant but when pandemic came, he doesn’t think that it is a problem instead he turn his business into a food pack business where the customer’s order online and delivered it to their respective houses. What attitude of entrepreneur did Agustin shown?

a)

Efficient

b)

Committed to work contract

c)

Opportunity seeker

d)

Goal-oriented

9.

The following are the entrepreneurial competencies under achievement cluster except.

a)

Risk taker

b)

Self- initiative

c)

Persuasive

d)

Efficient

10.

   Who said that entrepreneurship searches for change, responds to it, and then exploits the change as an opportunity?

a)

Joseph Schumpeter

b)

M. Kirzner

c)

Peter Drucker

d)

a.      American Higher Education

11.

Less time in creating a business

a)

Entrepreneur

b)

Businessperson

12.

Changing the world

a)

Entrepreneur

b)

Businessperson

13.

Copy other business ideas

a)

Entrepreneur

b)

Businessperson

14.

Making money

a)

Entrepreneur

b)

Businessperson

15.

Invest more time and energy

a)

Entrepreneur

b)

Businessperson

16.

Is an ingredients also known as sodium chloride, it is used to bring out the flavor of an otherwise bland, too sweet or too sour taste.

a)

Sugar

b)

Salt

c)

Flour

d)

Baking powder

17.

This type of sugar is less purified than white sugar, it is usually sticky and lumpy.

a)

Confectioner's sugar

b)

Brown sugar

c)

Lump sugar

d)

White sugar

18.

This type of sugar is considered as the finest among all sugar, it contains 3% cornstarch.

a)

Brown sugar

b)

White sugar

c)

Confectioner's sugar

d)

Lump sugar

19.

They are used in baking mainly due to the aroma and flavor they impart to the baked products.

a)

Flour

b)

Spices

c)

Baking Soda

d)

Caramelize

20.

This food has a base ( usually a bread or a cracker) and a spread topped with colorful, delicious topping or garnish.

a)

Crudites

b)

Canapes

c)

Dips and Spread

d)

Deep-fried

21.

An appetizer consist of fruit combinations, which are creatively placed in serving plates.

a)

Deep-fried appetizer

b)

Crudites

c)

Fresh fruit platter

d)

CAnapes

22.

A small dish that is served before the main course to whet the diner’s appetite.

a)

Salad

b)

Salad dressing

c)

Soup

d)

Appetizer

23.

It is considered as dieter’s delight because of its low-calorie content.

a)

Deep-fried

b)

Steamed Appetizer

c)

Grilled Appetizer

d)

Crudites

24.

It consist of different types of dressing that can either be served hot or cold to complement the food.

a)

Dips and Spread

b)

Canapes

c)

Crudites

d)

Deep-fried Appetizer

25.

A dish that can be served any time to the day.

a)

Salad

b)

Appetizer

c)

Soup

d)

Sauces

26.

It is to melt sugar to a golden brown syrup.

a)

Melting

b)

Caramelize

c)

Stirring

d)

Beating

27.

These are substances that produce gas while mixing or heating the dough or the batter.

a)

Sugar

b)

Salt

c)

Leaving agent

d)

Acid

28.

It is to turn the oven at the required temperature before baking.

a)

Over heat

b)

Pre-heat

c)

Underheat

d)

Low heat

29.

It is to soften ingredients by pressing or mixing.

a)

Pressing

b)

Mixing

c)

Mash

d)

Beat

30.

It is to make the mixture smooth with a hand or electric mixer.

a)

Blend

b)

Beat

c)

Caramelize

d)

Cream

31.

It is a microscopic unicellular plant cell used as a leavening agent.

a)

Bacteria

b)

Fungi

c)

Yeast

d)

Virus

32.

It is to combine ingredients thoroughly.

a)

Beat

b)

Blend

c)

Whip

d)

Scald

33.

It is to blend ingredients with a circular motion.

a)

Stir

b)

Whip

c)

Blend

d)

Scald

34.

It is to lightly coat or sprinkle with flour, corn meal or sugar.

a)

Knead

b)

Dredge

c)

Preheat

d)

Glaze

35.

It is to beat rapidly with hand or electric mixer in order to incorporate air.

a)

Stir

b)

Beat

c)

Whip

d)

Sift

36.

It is to pass ingredients through a sifter.

a)

Whip

b)

Sift

c)

Beat

d)

Blend

37.

A type of appetizer that contains a patter raw and blanched vegetables such as carrots and celery.

a)

Crudites

b)

Canapes

c)

Steamed Appetizer

d)

Appetizer

38.

This appetizer consist of variety of cheese and meat which is arranged in a platter.

 

a)

Grilled Appetizer

b)

Meat and Cheese Trays

c)

Steamed Appetizer

d)

Crudites

39.

It is a combination of different cubed vegetables that are usually marinated in lemon mixture before it is finally broiled.

a)

Steamed Appetizer

b)

Deep-fried Appetizer

c)

Grilled Appetizer

d)

Crudites

40.

The following are the other term for Appetizer except.

a)

antipasti

b)

starter

c)

dieters

d)

hors d' oeuvres

41.

A clear and sparkling soup that is made from a strong and concentrated stock.

a)

Consommé

b)

Bisque

c)

Clear Soup

d)

Hollandaise Sauce

42.

    This refers to any type of sweet food and beverage that is served at the end of a meal course.

a)

Sauces

b)

Dessert

c)

Sandwich

d)

Cookies

43.

A sauce that is thinner and lighter than béchamel sauce.

a)

Espagnole Sauce

b)

Veloute’ Sauce

c)

Hollandaise Sauce      

d)

Tomato Sauce

44.

A specialty soup that is made from pureed seafood.

a)

Consommé     

b)

Chowder

c)

Bisque

d)

Béchamel

45.

A stock that is used for dark colored dishes like beef gravy sauce.

a)

Fish Stock

b)

Vegetable Stock

c)

Brown Stock

d)

Bisque

46.

A type of salad which is prepared by tossing the salad greens, the dressing and the garnishes together in a bowl.

a)

Composed Salad        

b)

Plate Salad

c)

Tossed Salad

d)

Marinated Salad

47.

What kind of salad dressing that requires a stronger base of salad greens that could withstand it.

a)

vinegar-based dressing

b)

mayonnaise-based dressing

c)

oil-based dressing

48.

. It is a flavored liquid made by boiling bones and scraps of meat, poultry or fish to extract its flavor and nutrients.

a)

Sauce

b)

Soup

c)

Stock

d)

Mirepoix

49.

Who said that one of the factors why sweet desserts are eaten last is because human brains prioritize calorie intake before indulging themselves in dessert?

a)

Steven Watson

b)

Steven Witherly

c)

Steven Welson

d)

Steven Curry

50.

  What type of sandwich is the clubhouse house sandwich belongs?

a)

Grilled Sandwich

b)

Hamburger

c)

Open-faced sandwich

d)

Multi-decker

51.

What is a sauce that enhances the flavor of the salad greens?

a)

Béchamel Sauce

b)

Salad Dressing

c)

Tomato Sauce

d)

Brown Sauce

52.

A thickener made by combining and mixing flour with butter.

a)

Bouquet garni

b)

Roux

c)

Mirepoix

d)

Bisque

53.

  This is one of the popular staple foods around the world, which consist of one or more slices of bread served with various types of filling.

a)

Dessert

b)

Stocks

c)

Sandwich

d)

Bread

54.

   The following are the basic parts of sandwich except.

a)

Bread

b)

Mirepoix

c)

Spread

d)

Fillings

55.

  This sandwich is serve in small portions during afternoon tea time

a)

Pocket Sandwich

b)

    Tea Sandwich

c)

Multi-decker sandwich

d)

Wrapped Sandwich

56.

This type of service is called self-service style because the customer carry their food they selected  from the table or dining area.

a)

American Service

b)

Banquet Service

c)

Buffet Service

d)

Russian Service

57.

A type of service is used in many Filipino homes where the food is served in bowls or platters at the center of the dining table.

a)

Buffet Service

b)

Family Service

c)

American Service

d)

Russian Service

58.

This is one of the important ingredients in making most sauces which consist of cornstarch, flour, potato flour bread crumbs or even arrowroot flour.

a)

Liquid

b)

Seasoning

c)

Thickening agent

59.

The following are  consider as mother sauces except.

a)

Classic Tomato Sauce

b)

Consommé

c)

Béchamel Sauce

d)

Espagnole Sauce

60.

These are baked dough made of flour, butter and water among others.

a)

Cookies

b)

Pastries

c)

Cakes

d)

Panckaes

61.

These desserts are soft, sweet and spongy baked products that are usually frosted and decorated with different types of icing.

a)

Pastries

b)

Cookies

c)

Custards

d)

Cakes

62.

This sandwich is made up of one slice of bread with spreads and fillings on top.

a)

Open-faced

b)

Close-faced

c)

Grilled

d)

Deep-fried

63.

These are liquid or semiliquid sweet sauces that are served as accompaniments to a dessert food.

a)

Dessert

b)

Cookies

c)

Dessert Sauces

d)

Frappe

64.

These are sweet flat cakes which are served in various sizes and shapes.

a)

Pastries

b)

Cakes

c)

Cookies

d)

Doughnut

65.

It is one of the most popular types of sandwich.

a)

Pinwheel

b)

Shawarma

c)

Hamburger

d)

Chicken ala king

66.

It is a basic component of a sandwich also known as the structure.

(a)  

67.

Graduated measuring cup is used to measure_____________.

a)

solid or dry ingredients

b)

liquid

c)

small quantities

68.

IDENTIFY THE TYPE BREAD SHOWN IN THE PICTURE

a)

PITA BREAD

b)

QUICK BREAD

c)

LAVASH

d)

TORTILLA

69.

What type of sandwich is this?

a)

open-faced sandwich

b)

wrap sandwich

c)

pinwheel sandwich

70.

Grilled sandwich is also known as toasted sandwich.

a)

True

b)

False

71.

What kind of sandwich is in the picture?

a)

Grilled sandwich

b)

Multi-decker sandwich

c)

Club sandwich

d)

Regular hot sandwich

72.

Which of the following sandwiches is an example of cold sandwich?

a)
b)
c)
d)
73.

What do you call this equipment for sandwich making?

a)

Oven

b)

Salamander

c)

Griddle

d)

Bread toaster

74.

What do you call the small fancy sandwiches made from light delicate ingredients?

a)

tea sandwiches

b)

pinwheel sandwiches

c)

rolled sandwiches

d)

hamburger

75.

1. It should be large enough to serve as a full meal and should contain a substantial portion of protein. 

a)

A. Main course salads

b)

B. Separate course salads

c)

C. Accompaniment salad

d)

D. Appetizer Salads

76.

2. It stimulate appetite which has fresh, crisp ingredients; tangy flavorful          dressing; and attractive

a)

A. Accompaniment Salad

b)

B. Main Course Salads

c)

C. Appetizer Salads

d)

D. Side Dish Salads

77.

3. These salad are usually sweet and may contain items such as fruits, sweetened gelatin, nuts and cream.

a)

A. Separate course salads

b)

B. Dessert salads

c)

C. Main course salads

d)

D. Accompaniment salad

78.

A seasoned liquid or semi liquid added to the body of the salad to give added flavor, tartness, spiciness and moistness.

a)

Base

b)

Body

c)

Garnish

d)

Dressing

79.

These are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.

a)

Stocks

b)

Soups

c)

Sauces

d)

Poultry and Game Dishes

80.

A classification of soup that are thickened to provide a heavier consistency

a)

thick soup

b)

clear soup

c)

cream soup

d)

fruit soup

81.

What do you call the personality of customers who demands information about the product or services.

a)

Director

b)

Relater

c)

Analytical

d)

Socializer

82.

They are the type of customers who buy any product which find them attractive and useful at the moment.

a)

Impulsive customers

b)

Loyal customers

c)

Discount customers

d)

Wandering customers

83.

What type of customers who purchase only the same brand from the same retailer or company?

a)

Discount customers   

b)

Need-based customers

c)

Loyal customers

d)

Wandering customers

84.

What do you call the tool which helps to identify the problems and needs in community?

a)

Market Environment

b)

Scanning Environment

c)

External Factor

d)

Environment Scanning

85.

This refers to the cash on hand intended for business and others assets owned by entrepreneurs.

a)

Skill     

b)

Capital     

c)

Manpower

d)

Technology