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3rd quarter Kitchen Operation

Total questions: 48

Worksheet time: 24mins

Name
Class
Date
1.

Which nutrient in eggs helps build body tissues?

a)

Carbohydrates

b)

Protein

c)

Fat

d)

Water

2.

What part of the egg contains most of the protein?

a)

Shell

b)

Yolk

c)

Albumen

d)

Air cell

3.

Which is a characteristic of a fresh egg?

a)

Thin egg white

b)

Flat yolk

c)

Cloudy egg white

d)

Strong odor

4.

What market form of egg is commonly sold in trays?

a)

Powdered egg

b)

Frozen egg

c)

Fresh egg

d)

Liquid egg

5.

Which cooking method produces a sunny-side-up egg?

a)

Boiling

b)

Frying

c)

Baking

d)

Poaching

6.

Which egg dish is cooked without the shell in simmering water?

a)

Fried egg

b)

Scrambled egg

c)

Poached egg

d)

Baked egg

7.

Cereals are mainly a source of which nutrient?

a)

Protein

b)

Vitamins

c)

Carbohydrates

d)

Minerals

8.

Which of the following is an example of cereal?

a)

Rice

b)

Egg

c)

Fish

d)

Milk

9.

What is the main component of farinaceous dishes?

a)

Fat

b)

Protein

c)

Starch

d)

Water

10.

Which is a common farinaceous product?

a)

Cheese

b)

Pasta

c)

Fish

d)

Egg

11.

Which principle is important when cooking cereals?

a)

Use high heat always

b)

Stir constantly

c)

Use correct liquid ratio

d)

Avoid covering

12.

What happens when starch is heated with water?

a)

Fermentation

b)

Gelatinization

c)

Caramelization

d)

Freezing

13.

Vegetables are classified according to their _____.

a)

Color only

b)

Size only

c)

Parts and nutrients

d)

Price

14.

Which vegetable is classified as a root crop?

a)

Cabbage

b)

Potato

c)

Onion

d)

Lettuce

15.

Which vegetable is rich in Vitamin A?

a)

Carrot

b)

Potato

c)

Cucumber

d)

Onion

16.

What market form of vegetables is already cleaned and cut?

a)

Fresh

b)

Frozen

c)

Dried

d)

Processed

17.

Why should vegetables be washed before cooking?

a)

To improve color

b)

To remove dirt and chemicals

c)

To soften them

d)

To add flavor

18.

Which vegetable cut is long and thin like matchsticks?

a)

Dice

b)

Julienne

c)

Chiffonade

d)

Brunoise

19.

Steaming vegetables helps retain _____.

a)

Fat

b)

Color and nutrients

c)

Sugar

d)

Salt

20.

Overcooking vegetables usually results in _____.

a)

Better taste

b)

Loss of nutrients

c)

Crisp texture

d)

Bright color

21.

Seafood comes from _____.

a)

Farms only

b)

Land animals

c)

Freshwater and saltwater

d)

Poultry

22.

Which is an example of finfish?

a)

Crab

b)

Shrimp

c)

Bangus

d)

Oyster

23.

Which seafood has shells?

a)

Tuna

b)

Salmon

c)

Shellfish

d)

Milkfish

24.

A fresh fish should have _____.

a)

Cloudy eyes

b)

Dull skin

c)

Bright, clear eyes

d)

Strong odor

25.

What is the best way to store fresh seafood?

a)

Room temperature

b)

In a dry cabinet

c)

On ice or refrigerated

d)

Near heat

26.

Which cooking method is best for delicate fish?

a)

Frying

b)

Grilling

c)

Steaming

d)

Roasting

27.

Why is proper handling of seafood important?

a)

To increase size

b)

To avoid spoilage

c)

To change color

d)

To add flavor

28.

Which vegetable cookery principle helps maintain texture?

a)

Long cooking time

b)

Minimal water

c)

High sugar

d)

Excess oil

29.

Which egg is used mainly in baking and desserts?

a)

Salted egg

b)

Quail egg

c)

Fresh egg

d)

Powdered egg

30.

Which starch dish thickens sauces and soups?

a)

Pasta

b)

Rice

c)

Flour

d)

Bread

31.

Which factor affects the viscosity of starch paste?

a)

Salt content

b)

Amount of fat

c)

Temperature and stirring

d)

Color of starch

32.

Which egg function helps trap air in cakes?

a)

Binding

b)

Thickening

c)

Emulsifying

d)

Foaming

33.

Which cereal requires longer cooking time?

a)

Refined rice

b)

Whole grains

c)

Instant oats

d)

Cornflakes

34.

Which vegetable cut is commonly used for soups?

a)

Julienne

b)

Dice

c)

Chiffonade

d)

Batonnet

35.

What happens when starch is overcooked?

a)

Thickens more

b)

Becomes grainy

c)

Improves texture

d)

Turns sweet

36.

Which market form of fish is already cleaned and cut?

a)

Fresh

b)

Live

c)

Frozen fillet

d)

Whole fish

37.

Which principle should be followed when cooking vegetables?

a)

Use too much water

b)

Cook uncovered always

c)

Cook as quickly as possible

d)

Overcook for softness

38.

Which seafood spoils fastest?

a)

Shellfish

b)

Fatty fish

c)

Lean fish

d)

Frozen fish

39.

What is the main purpose of blanching vegetables?

a)

Add flavor

b)

Remove bitterness and preserve color

c)

Increase fat

d)

Dry vegetables

40.

Which egg dish uses gentle heat and constant stirring?

a)

Boiled egg

b)

Fried egg

c)

Scrambled egg

d)

Poached egg

41.

Which factor strengthens starch gel formation?

a)

Acid

b)

Sugar

c)

Proper cooling

d)

Excess fat

42.

Which seafood quality indicator shows freshness?

a)

Soft flesh

b)

Sunken eyes

c)

Firm flesh

d)

Brown gills

43.

Which vegetable should be thawed before cooking?

a)

Fresh vegetables

b)

Raw vegetables

c)

Frozen vegetables

d)

Dried vegetables

44.

Which cereal product is commonly used for breakfast?

a)

Pasta

b)

Rice flour

c)

Oats

d)

Cornstarch

45.

Which combination best preserves nutrients in vegetables?

a)

Frying and long cooking

b)

Boiling and soaking

c)

Steaming and minimal water

d)

Deep frying

46.

Why does adding acid weaken starch gel?

a)

It increases swelling

b)

It breaks starch molecules

c)

It increases temperature

d)

It hardens starch

47.

Which egg market form is best for large-scale food production?

a)

Fresh eggs

b)

Salted eggs

c)

Liquid eggs

d)

Quail eggs

48.

Which cooking principle is most important when preparing seafood?

a)

High heat always

b)

Long cooking time

c)

Proper timing to avoid overcooking

d)

Excess seasoning

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