FOOD SERVICE SYSTEMS MOCK BOARDS

1. Jellies require the proper combination of:

✓ Sugar
✓ Acid
✓ Pectin

2. Hygroscopicity is a property associated with:

✓ sugar

3. Produced by fermentation involving lactic acid bacteria.

✓ yogurt

4. In cooking with vegetables and acids as ingredients, it is best to add the acid when
vegetables are almost done because
✓ Acid toughens cellulose

5. Oolong, green and pekoe are types of

✓ tea
6. For canned low acid food, heating is done to destroy the spores of:
✓ C. botulinum

7. Milk that can remain on supermarket shelves, free of microbial growth, for many years
has been processed by this method:
✓ aseptic processing
8. Kneading bread dough is primarily done to:
✓ develop gluten

9. The raw starch flavor is caused by:

✓ lumping

10. Flour that has the highest protein content

✓ Bread Flour
11. HIGHEST beef grade:
✓ Prime

12. Smoking is a process by which meat, fish or poultry products are subjected to wood
smoke containing a group of compounds known as:
 ✓ PYROLIGNEOUS ACID

13. The increase in loaf volume during baking is called:

✓ Oven Spring

14. The astringent taste of certain fruits is due to their HIGH CONTENT of:
✓ Tannins

15. At higher altitudes, boiling point

✓ Decreases

16. The emulsifying agent in egg yolk:

✓ Lecithin

17. The pigments known as anthocyanins are found in

✓ Red Cabbage

18. Sliminess and color changes are signs of spoilage due to:
✓ Bacterial growth

19. CORRIANDER is also known as:

✓ Wansoy

20. Tool used in the sensory evaluation of food:

✓ Triangle test

21. The best test for determining when candy is done:

✓ Achievement of CORRECT and FINAL temperature

22. The following are examples of crystalline candies except:

(fondant, fudge, marshmallows)
✓ caramel

23. The processing of fat involves the removal of crystals that form at low temperature:
✓ Winterizing

24. The following are pour batters, except: (griddle cakes, crepes, popovers)
✓ Biscuits

25. The addition of salt or sugar to a liquid will affect its boiling point by:
 ✓ INCREASING boiling point

26. Calamansi is cut 2/3 from the stem end:

✓ to avoid cutting the seeds

27. A sugar concentrate made from crushed fruit pulp only:

✓ Jam

28. Heat transfer which involves the circulation of currents of hot air or water:
✓ Convection

29. “Suahe” and “puti” are specifications for:

✓ Shrimps

30. Gas that causes fruits to ripen:

✓ Ethylene

31. This will give you a stickier sauce:

✓ tapioca

32. The inversion of sucrose can be facilitated by adding:

✓ acid

33. This pigment is responsible for the white color of fruits and vegetables.
✓ Anthoxanthin

34. Indicator of the quality of fat that shows the degree of hydrolytic rancidity.
✓ Free fatty acid

35. A microorganism commonly associated with fecal contamination:

✓ Escherichia coli

36. Of the pork cuts, the most tender is

✓ loin

37. Vitamin C and vitamin E, BHA (butylated hydroxyanisole) and BHT (butylated
hydroxytoluene), and sulfites are all:
✓ antioxidants

38. Solanine is:

 ✓ a naturally occurring toxin found in green potatoes

39. A common mixing method used to combine fat and flour in the preparation of pie crust.
✓ cutting-in

40. Sterilization is a process that:

✓ kills or removes all forms of microbial life

41. The term is used to described the separation of fish flesh into flakes that occur as the
steak or fillet ages.
✓ gaping

42. Vinegar grain strength required for pickling.

✓ 40

43. The method of heat transfer in a microwave oven is called:

✓ radiation

44. Heat transfer in a microwave oven is called:

✓ radiation

45. Acetic acid fermentation requires that action on alcohol by a certain bacteria known as:
✓ Acetobacter

46. The pigments known as anthocyanins are found in:

✓ Red cabbage

47. The flavor and aroma of fruits and vegetables are due to:
✓ Volatile acids

48. Strongly flavored vegetables like cabbage and radish should be cooked in an uncovered
cooking vessel to:
✓ Allow volatilization of sulfur compounds

49. It is a psychrotrophic foodborne pathogen.

✓ Listeria monocytogenes

50. The type of test designated to determine whether differences exist between products.
✓ Difference
51. Coriander is also known as: All of the above
✓ Cilantro – leaves and stalks
✓ Wansoy – Filipino term

52. The unpleasant “fishy” odor of deteriorated fish is due to:

✓ trimethylamine

53. It is a culinary term used to refer to allowing the evaporation of a liquid for a more
concentrated sauce.
✓ Reduction

54. A post mortem change that results in the stiffening of the muscle is called:
✓ rigor mortis

55. Sifting is done to: All of the above

✓ eliminate impurities
✓ incorporate air
✓ decorate cakes and other desserts

56. Freezer burn results from:

✓ poor packaging resulting in moisture loss

57. The browning of bread during baking is due to:

✓ Maillard reaction

58. A measurement unit that indicates egg quality.

✓ Haugh units

59. The fizz or bubbles in sparkling water is attributed to:

✓ carbon dioxide

60. This pigment is responsible for the green color of fruits and vegetables.
✓ Chlorophyll

61. Heat transfer which involves the progressive transfer of heat from the source to the pan to
the food is called:
✓ conduction

62. Egg noodles made from flour, duck eggs, salt and soda.
✓ Pancit canton
63. It is an example of curing salt.
✓ Prague powder

64. “Drip” is a method of making coffee:

✓ coffee

65. Hygroscopicity is a property associated with:

66. ✓ sugar

67. The primary reason for blanching foods is to:

✓ inactivate enzymes found in food

68. A type of defect among canned products in which the can bulges at one end while if pushed,
the bulge transfers to the opposite end.

✓ Springer

69. A salad dressing made of mayonnaise, chopped capers, and gherkins.

✓ tartar

70. Thread-like white noodles made from cassava and wheat flour.
✓ Miswa

71. Milk undergoes a mechanical process in order to break up fat globules and prevent them
from coalescing.
✓ Homogenized milk

72. Mutton is meat derived from:

✓ sheep

73. A tool used to measure resistance to flow:

✓ viscometer

74. “Marbled” is a desirable characteristic of:

✓ meat
75. In curing, the desirable pink color is due to:
✓ Nitrosomyoglobin

76. A type of biological leavening.

✓ Yeast
77. A food with a pH of 3.5 is considered to be:
✓ high acid
78. A type of dispersion consisting of two immiscible liquids.
✓ Emulsion

79. In cooking fibrous like langka or beans in sugar syrup, the tough product is obtained if:
✓ sugar is added too early

80. Ropiness refers particularly to spoilage of bread characterized by:

✓ formation of viscous, sticky material slime

81. The optimum stage in beating egg white foam is:

✓ Stiff peak

82. When moisture removal is achieved by utilizing a chamber where heat and humidity are
controlled, the process is known as:
✓ dehydration

83. The process by which a liquid is separated from a gel commonly observed during cooling:
✓ Syneresis

84. Butter is a/ an:

✓ Water-in-oil emulsion

85. Dark purple-colored rice used in Puto Bumbong.

✓ Pirurutong

86. Father of Canning is:

✓ Nicholas Appert

87. Sugar dissolved in water to form a syrup is a:

✓ True Solution

88. When liquid ingredients are mixed in one bowl, dry ingredients are mixed in another bowl,
and two are mixed together with minimal manipulation.
✓ Muffin method

89. Optimum humidity percentage for drying:

✓ 50-60%

90. The method of mixing wherein fat is cut into flour until particles resembles coarse oatmeal.
✓ pastry method

91. Which DOES NOT belong? (Linguini, Spaghetti, Angel hair)

 ✓ Ravioli

92. Basis of pasteurization time and temperature.

✓ Destruction of Coxiella burnetii

93. A potential carcinogen formed on charcoal-broiled meat is:

✓ Benzopyrene

94. Food additive are tested under FDA scrutiny for safety to determine to NOEL. What does
this mean?
✓ The highest dose of an additive produces no deleterious health effects in animals.

95. Physical change is undergone by starch mixtures characterized by the formation of

crystalline aggregates resulting in a gritty texture.
✓ Retrogradation

96. Cream is a/an:

✓ oil-in-water emulsion

97. Food additives widely used for many years without apparent ill effects.
✓ GRAS (Generally Recognized as Safe)

98. Burong Talangka is an example of a/an:

✓ fermented product

99.) “Hardness” of water is due to:

✓ calcium salts

100.) An example of aseptic packaging

✓ Tetra Pak drinking boxes

101.) The yeast used in bread baking is:

✓ Saccharomyces cerevisiae

102.) “Callos” is usally made from:

✓ tripe

103.) The greenish discoloration on the surface of hard-cooked eggs is due to:
✓ the reaction between iron in yolk and hydrogen sulphide liberated during cooking to form
ferrous sulphide.

104.) Ingredient in chocolate milk that comes from seaweed.

✓ Carrageenan
105.) A salted fish roe, especially of sturgeon or cod.
✓ Caviar