WorksheetsQ2 TLE08 General Quiz
Total questions: 80
Worksheet time: 43mins
Name
Class
Date
1.
What term describes animal parts that are eaten as food
a)
Meat
b)
Offal
c)
Poultry
d)
Livestock
2.
What are the internal organs of a butchered animal called
a)
Offal
b)
Meat
c)
Muscle
d)
Tissue
3.
Pork is meat that comes from what animal
a)
Hog or pig
b)
Adult cow
c)
Young cattle
d)
Deer
4.
Veal is meat that comes from what animal
a)
Calves or young cattle
b)
Adult sheep
c)
Goat
d)
Carabao
5.
Beef is meat that comes from what animal
a)
Adult cow
b)
Young sheep
c)
Deer
d)
Hog or pig
6.
What is meat from a deer called
a)
Venison
b)
Chevon
c)
Lamb
d)
Mutton
7.
What is meat from a carabao called
a)
Carabeef
b)
Beef
c)
Venison
d)
Pork
8.
Chevon is the meat from what animal
a)
Goat
b)
Young sheep
c)
Adult sheep
d)
Deer
9.
What is meat from a young sheep called
a)
Lamb
b)
Mutton
c)
Veal
d)
Chevon
10.
What is meat from an adult sheep called
a)
Mutton
b)
Lamb
c)
Chevon
d)
Veal
11.
What market form of meat has not undergone chilling after slaughter
a)
Fresh meat
b)
Chilled meat
c)
Frozen meat
d)
Cured meat
12.
What market form of meat is kept cold above freezing point within 24 hours
a)
Chilled meat
b)
Fresh meat
c)
Frozen meat
d)
Processed meat
13.
Meat that is stored in the freezer and is hard as a stone is called what
a)
Frozen meat
b)
Chilled meat
c)
Fresh meat
d)
Tough meat
14.
Tocino ham and longanisa are examples of what form of meat
a)
Cured or processed meat
b)
Fresh meat
c)
Chilled meat
d)
Frozen meat
15.
Which meat cuts come from animal parts with less muscle activity
a)
Tender cuts
b)
Less tender cuts
c)
Tough cuts
d)
Choice cuts
16.
Sirloin and tenderloin are examples of what type of cut
a)
Tender cuts
b)
Less tender cuts
c)
Tough cuts
d)
Bone cuts
17.
Cuts from muscle parts most used by the animal like hocks are called what
a)
Less tender cuts
b)
Tender cuts
c)
Tough cuts
d)
Prime cuts
18.
What color should fresh beef be
a)
Bright red
b)
Light pink
c)
Dark brown
d)
Yellowish
19.
What color should fresh pork be
a)
Light pink
b)
Bright red
c)
Dark red
d)
White
20.
What are domestic birds like chicken and duck called
a)
Poultry
b)
Livestock
c)
Meat
d)
Game
21.
A young chicken with tender meat and soft skin is a what
a)
Broiler or fryer
b)
Roaster
c)
Hen
d)
Cock
22.
What chicken is usually four to six months old and good for roasting
a)
Roaster
b)
Stag
c)
Broiler
d)
Hen
23.
What is a mature female chicken bred for more than ten months called
a)
Hen
b)
Stag
c)
Cock
d)
Broiler
24.
What is a mature male chicken with rough skin and dark meat called
a)
Cock or rooster
b)
Stag
c)
Hen
d)
Jumbo chicken
25.
What famous duck originated from China
a)
Peking duck
b)
Itik
c)
Goose
d)
Turkey
26.
The eggs of this local duck are made into balut
a)
Itik
b)
Peking duck
c)
Goose
d)
Quail
27.
What form of poultry has feathers removed but head feet and innards are still intact
a)
Whole poultry
b)
Dressed poultry
c)
Live poultry
d)
Choice cuts
28.
What form of poultry has feathers and innards removed
a)
Dressed poultry
b)
Whole poultry
c)
Live poultry
d)
Choice cuts
29.
Drumsticks wings and gizzards sold in a pack are called what
a)
Choice cuts
b)
Whole poultry
c)
Dressed poultry
d)
Tender cuts
30.
Meat that has been preserved by methods like canning or salting is called what
a)
Processed meat
b)
Fresh meat
c)
Chilled meat
d)
Tender meat
31.
What substances are added to food to prevent bacteria growth
a)
Preservatives
b)
Emulsifiers
c)
Stabilizers
d)
Spices
32.
Salt sugar and vinegar are examples of what
a)
Preservatives
b)
Emulsifiers
c)
Stabilizers
d)
Additives
33.
What preservative is used for curing meat
a)
Saltpeter
b)
Benzoic acid
c)
Sulfur dioxide
d)
Lecithin
34.
What additive prevents separation of ingredients like oil and vinegar
a)
Emulsifiers
b)
Preservatives
c)
Stabilizers
d)
Spices
35.
What food additive improves consistency and texture
a)
Stabilizers
b)
Emulsifiers
c)
Preservatives
d)
Acids
36.
Guar gum carrageenan and gelatin are examples of what
a)
Stabilizers
b)
Emulsifiers
c)
Preservatives
d)
Sugars
37.
What sugar is purified of unwanted impurities
a)
Refined sugar
b)
Brown sugar
c)
Rock salt
d)
Sea salt
38.
What sugar consists of crystals coated in molasses syrup
a)
Brown sugar
b)
Refined sugar
c)
Saltpeter
d)
Curing salt
39.
What ingredients are from seeds stems barks fruits and leaves
a)
Spices
b)
Salts
c)
Sugars
d)
Additives
40.
What type of salt is grayish and less refined
a)
Rock salt
b)
Iodized salt
c)
Sea salt
d)
Curing salt
41.
What salt has small amounts of iodine added
a)
Iodized salt
b)
Rock salt
c)
Sea salt
d)
Table salt
42.
What salt is distilled from sea waters
a)
Sea salt
b)
Rock salt
c)
Iodized salt
d)
Curing salt
43.
What type of water contains high amounts of dissolved minerals
a)
Hard water
b)
Soft water
c)
Tap water
d)
Distilled water
44.
What type of water is treated to have its minerals removed
a)
Soft water
b)
Hard water
c)
Tap water
d)
Purified water
45.
What processing method combines heating and sealing in an airtight container
a)
Canning
b)
Smoking
c)
Drying
d)
Curing
46.
What processing method removes moisture using the sun or air
a)
Sun and Air Drying
b)
Canning
c)
Smoking
d)
Dehydration
47.
What method uses high salt concentration to preserve meat
a)
Salting and Curing
b)
Canning
c)
Smoking
d)
Drying
48.
What does the term curing mean
a)
Submersion in curing salts
b)
Drying in the sun
c)
Heating in a can
d)
Exposing to smoke
49.
What method uses artificially heated air with controlled temperature
a)
Dehydration
b)
Sun drying
c)
Smoking
d)
Canning
50.
What method is usually supplementary to salting and drying and uses fire
a)
Smoking
b)
Canning
c)
Dehydration
d)
Freezing
51.
Ham and bacon are examples of what type of meat
a)
Cured meat
b)
Fresh meat
c)
Tough meat
d)
Stewing meat
52.
Longanisa is a sausage stuffed inside what
a)
Pig casing
b)
Plastic casing
c)
Beef casing
d)
Edible film
53.
What ingredient is an anti-browning agent for fruits
a)
Sulfur dioxide
b)
Saltpeter
c)
Benzoic acid
d)
Lecithin
54.
What preservative is used for fruit juices and jellies
a)
Benzoic acid
b)
Sulfur dioxide
c)
Saltpeter
d)
Gelatin
55.
What are added in small amounts to improve nutritional quality and stability
a)
Food additives
b)
Spices
c)
Salts
d)
Sugars
56.
What method uses high temperature to kill microorganisms in sealed containers
a)
Canning
b)
Salting
c)
Drying
d)
Smoking
57.
What does salting and curing hold back
a)
Microorganisms
b)
Flavor
c)
Moisture
d)
Color
58.
What must be done to cured meat before eating to remove salt
a)
Seeped out with water
b)
Heated to high heat
c)
Dried in the sun
d)
Smoked over fire
59.
What is the lean pork cut used in the quick cured sweet ham recipe
a)
Lomo
b)
Liempo
c)
Kasim
d)
Pigi
60.
What packaging material is odorless and nontoxic
a)
Aluminum foil
b)
Glassine paper
c)
Saran film
d)
Wooden box
61.
What paper is made of wood fiber and controls moisture
a)
Glassine paper
b)
Saran film
c)
Aluminum foil
d)
Polyethylene
62.
What thermoplastic resin is used for vacuum sealing frozen food
a)
Saran film
b)
Glassine paper
c)
Aluminum foil
d)
Polyethylene
63.
Sausage casings are an example of what type of package
a)
Edible packages
b)
Laminated wrappings
c)
Wooden boxes
d)
Metal drums
64.
What packaging material shields products from moisture loss or gain
a)
Polyethylene
b)
Wooden boxes
c)
Metal drums
d)
Banana leaves
65.
What local packaging material is used for food needing immediate cooking
a)
Banana leaves
b)
Aluminum foil
c)
Glassine paper
d)
Saran film
66.
Good packaging should be resistant to grease bacteria and what
a)
Insects and rodents
b)
Sunlight
c)
High heat
d)
Freezing
67.
What can excessive light cause in packaged food
a)
Discoloration
b)
Freezing
c)
Drying
d)
Spoilage
68.
What is the first step in costing processed meat
a)
List all ingredients
b)
Determine the cost
c)
Total the cost
d)
Decide on markup
69.
What is the profit added to the cost per portion called
a)
Markup
b)
Yield
c)
Cost
d)
Operation
70.
What type of meat is derived from a young goat
a)
Lamb
b)
Beef
c)
Pork
d)
Chevon
71.
The ingredient cost per portion is P75. Operational costs are P25. What is the total cost per portion?
a)
P50
b)
P75
c)
P100
d)
P1875
72.
The total cost per portion of a product is P150. If the desired markup is 50% how much is the markup amount?
a)
P75
b)
P150
c)
P225
d)
P50
73.
The ingredient cost per portion is P75. Operational costs are P25. What is the total cost per portion?
a)
P50
b)
P75
c)
P100
d)
P1875
74.
The recipe for chicken longganisa has a total ingredient cost of P320 and it yields 4 portions. What is the ingredient cost per portion?
a)
P80
b)
P320
c)
P1280
d)
P40
75.
The total cost per portion for your beef tapa is P180. If you want a 50% profit what is your selling price?
a)
P90
b)
P270
c)
P230
d)
P180
76.
Which packaging is also known as a thermoplastic resin?
a)
Aluminum Foil
b)
Glassine Paper
c)
Saran Film
d)
Polyethylene
77.
What is a key benefit of packaging mentioned in the lesson?
a)
It makes food taste sweeter
b)
It contributes to marketing the product
c)
It removes all fat from meat
d)
It is always free to produce
78.
Protecting food from microorganisms air light and heat is a function of what?
a)
Cooking
b)
Packaging
c)
Salting
d)
Marketing
79.
In the Beef Tapa example what is the estimated cost for operations?
a)
P270.00
b)
P135.00
c)
P50.00
d)
P83.25
80.
The success of any food business is contributed by what?
a)
Having the highest price
b)
Using the cheapest ingredients
c)
Accurate costing
d)
Complicated packaging
100 %
