Foods
1) Jonas has sautéed some meat in the pan. There are some
brown bits left on the bottom of the pan. While the pan was still
on the stove, he added some white wine and scarped the bottom
of the pan. What do you call the techniques just used?
a. Cleaning
b. Deglazing
c. Caramelizing
d. Flambé
2) Energy value is express in terms of calories which represents
the chemical energy that released as heat when food is oxidized.
Which nutrient has more than twice the calorie per gram?
a. Carbohydrates
b. Protein
c. Fat
d. Minerals
3) Food furnishes the body with the different nutrients it needs.
Which of the following nutrients is needed as the main structural
component of the body?
a. Carbohydrates
b. Protein
c. Fat
d. Fiber
4) Frostings are products that are closely associated with sugar.
What kind of sugar is used primarily in the preparation of flat
icings with butter cream?
a. brown sugar
b. refined sugar
c. granulated sugar
d. confectioner sugar
5) Meats are considered rich in proteins. What kind of protein is
found in connective tissue of meat that converts to gelatin when
it is cooked?
a. Elastic
b. Gluten
c. Marbling
d. Collagen
6) Which of these nutrients is an anti-oxidant?
a. Vitamin E
b. Calcium
c. Fiber
d. Vitamin B12
7) Which cooking method destroys nutrients?
a. Boiling
b. Roasting
c. Slow cooking
d. All of the above
Which food is the "best source of thiamine?"
a. Pork
b. Milk
c. Carrots
d. Potatoes
9) What happens to carbohydrates that are not used right away
as energy?
a. They are stored in the body as fat.
b. They are stored in the body as amino acids.
c. They circulate through the bloodstream until they are burned
as fat.
d. They are all used immediately as energy.
10) All of these are good sources of Vitamin C. Which one has the
most vitamin C?
a. 1 cup of sliced strawberries
b. 1 cup of chopped green chili peppers
c. 1 cup of orange sections
d. 1 cup of diced tomatoes
11) Saturated fats raise the cholesterol level in our bloodstream.
Saturated fats can be found in?
a. Olives
b. Beans
c. Movie theater popcorn
d. Fish
12) Water boils at 212 degrees. What does "rolling boil" means?
The bubbles are:
a. rolling non-stop
b. forming rapidly and cannot be stopped when stirred
c. forming slowly and can be stopped when stirred
d. spilling out of a container
13) Which of the following ingredients will use creaming method?
a. butter, flour and egg
b. flour, butter and egg
c. butter, egg and sugar
d. flour butter and sugar
14) Onions when peeled or cut irritate the eyes and give biting
sensations on the tongue. This is due to the presence of:
a. sulfoxide
b. sulfur compounds
c. sodium nitrate
d. mustard oil
15) The practice of adding baking soda when cooking vegetables
for the purpose of retaining the green color and the crispness
should be avoided primarily because:
a. the flavor of the vegetable is modified
b. vitamin C is destroyed in the presence of alkali
c. they become less palatable
d. they become hard to digest
16) To minimize meat shrinkage and retain much of its nutritive
value, the best cooking temperature is?
a. moist heat
b. low to moderate heat
c. high heat
d. dry heat
17) What does "proofing" mean?
a. Weighing the dough to make sure loaves are the same size.
b. Letting the yeast grow to produce carbon dioxide.
c. Testing cakes for doneness.
d. Brushing risen loaves before baking with egg whites for a shiny
glazed finish.
18) Why should eggs be beaten with the use of copper bowl?
Copper bowl ________.
a. is special metal that makes egg fresher
b. makes egg fluffy and moist
c. keeps eggs fresh and firm
d. has special property which stabilizes the eggs
19) What do you call that pourable mixture of flour, liquid and
other ingredients?
a. Dough
b. Batter
c. Cream
d. Syrup
20) Which flour typically forms the most gluten?
a. cake flour
b. all purpose flour
c. bread flour
d. pastry flour
21) Diana is cooking eggs for breakfast. She breaks the eggs one
at a time into a dish and slide them into a hot water for about 3 to
5 minutes or unitl the whites are coagulated and yolks are still
soft. What procedure in cooking eggs does she apply?
a. Boiling
b. Poaching
c. Simmering
d. Blanching
22) Every chef knows that "mise enplace" is the first step to a
successful food preparation. This French term which means
putting everything in place applies to ________.
a. throwing the garbage
b. sautéing the spices
c. creaming the butter
d. pre-heating the oven
23) Mixed vegetables are best when cooked very briefly by
dipping the food into a boiling water until they are crisp-tender
and then into cold water. This practice is called ________.
a. Blanching
b. Baking
c. Sautéing
d. Steaming
24) Pasta is cooked in boiling water with salt and oil for about 12
to 15 minutes or until "al dente." Al dente is an Italian term which
means ________.
a. firm yet tender to the bite
b. soft and soggy
c. pleasant flavor
d. crisp texture
25) A student is preparing chicken macaroni salad as an appetizer
dish. What will the student do for the cooked chicken?
a. chop
b. mince
c. flake
d. grate
26) Food is more appetizing to the eye if small portions of colorful
food such as celery, parsley and tomatoes are added to a dish to
improve its appearance. Which of the term applied to the
statement?
a. glace
b. garnish
c. frosting
d. decoration
27) What vegetable cut is appropriate for potato in preparing
menudo?
a. slice
b. mince
c. julienne
d. cubes
28) Which is a thickening agent made by the combination of 1
part melted butter and 1 part flour, cooked together?
a. Roux
b. Roe
c. Raw
d. Row
29) The food is prepared by skewing the meat, seasoned and
brushed with oil, placed on greased grid and cooked over live
coals. Which is referred to?
a. Broil
b. Bake
c. Barbeque
d. Pan fry
30) Which term applies when eggs and cream are beaten rapidly
until thick and stiff with a whisk to incorporate air and increase
volume?
a. Creaming
b. Whipping
c. Blending
d. Stirring
31) To soak the meat or fish in a mixture of oil, vinegar and wine
to add flavor and make it tender is to ________ it.
a. marinade
b. season
c. dip
d. marinate
32) Working the dough by stretching and folding in a floured
surface to obtain the required consistency is ________.
a. Beating
b. Kneading
c. Punching
d. Folding
33) Which of the following term may apply in cutting vegetables
into thin match sticks size which are used to garnished dishes?
a. Mirepoix
b. Macedoine
c. Brunoise
d. Julienne
34) A 50g serving size of chiffon cake contains 3g fat, 22g
carbohydrates and 3g protein. How many kcal are in a serving
size of chiffon cake?
a. 117 kcal
b. 127 kcal
c. 137 kcal
d. 147 kcal
35) Fat-soluble vitamins can easily be dissolved in fat. The
following are examples of fat soluble vitamins, EXCEPT:
a. Vitamin D
b. Vitamin K
c. Vitamin E
d. Vitamin C
36) The food pyramid illustrates the balance of foods needed for a
healthy lifestyle. Fat, sugar, salt and alcohol are group under what
classification?
a. Eat Least Food
b. Eat Moderately Foods
c. Eat All Foods
d. Eat Most Foods
37) The following are physiological functions of food, EXCEPT:
a. give energy
b. build and repair cells
c. provide satisfaction
d. regulate body process
38) CHON is the chemical formula for ________.
a. carbohydrates
b. protein
c. fat
d. minerals
39) What vitamin deficiency is present when a person suffers
from poor night vision or blindness?
a. Retinol
b. Thiamine
c. Niacin
d. Folic acid
40) What disease would result to a person who has an iron
deficiency?
a. Cough and cold
b. Nose bleed
c. Anemia
d. Xeropthalmia
41) Which of the following fruit and vegetables have higher water
percentage composition?
a. Apple
b. Strawberry
c. Carrots
d. Tomatoes
42) Which is NOT a function of fat?
a. Enhance flavor and palatability of food
b. Carrier of fat-soluble vitamins
c. Protect the heart and kidneys
d. Repair body tissues
43) The following vegetables are good sources of carotene,
EXCEPT:
a. Mangoes
b. Carrots
c. Legumes
d. Tomatoes
44) Which is NOT a group from the Food Guide Pyramid?
a. water, milk, yogurt
b. food additives
c. chicken, pork, egg
d. rice, corn, pasta
45) Which statement regarding vitamins is most accurate?
a. Inorganic substances needed in the body
b. Cannot be destroyed by heat, light or oxygen
c. Regulate physiological processes
d. Control composition of body fluids
46) Estimate the kilocalorie value of a 25g biscuit with 16g total
carbohydrates.
a. 54 kcal
b. 64 kcal
c. 74 kcal
d. 84 kcal
47) Which antioxidant vitamin helps to absorb iron?
a. Vitamin C
b. Vitamin A
c. Vitamin D
d. Vitamin E
48) Which is not a function of water?
a. Regulate body processes
b. Carrier of waste products
c. Provides energy
d. Regulates body temperature
49) What do you call the sugar in milk or milk carbohydrate?
a. Fructose
b. Lactose
c. Glucose
d. Sucrose
50) The loss of riboflavin in milk can be prevented if milk is
________.
a. heated to a boiling point
b. pasteurized before packing
c. kept cold and protected from light
d. fermented and sealed
51) Eliza wants to celebrate her birthday in a restaurant. She
ordered food from appetizer to dessert at P300.00 per cover,
good for 60 pax and she paid a total amount of P18,000. What
type of menu did she avail of?
a. Table d'hote
b. Cycle menu
c. Ala carte
d. Static menu
52) A TLE teacher plans to prepare Chicken Galantina for her food
and nutrition class. What cooking method is applied for this
chicken dish?
a. Broiling
b. Roasting
c. Frying
d. Steaming
53) Sauce is a richly flavored thickened liquid, used to
complement a meal. What leading sauce is used in making
Carbonara?
a. Veloute sauce
b. Brown sauce
c. Bechamel sauce
d. Tomato sauce
54) Vegetables have different degrees of doneness. It is done
when it has reached the desired degree of tenderness. The
following are the guidelines to achieve proper doneness in
vegetables, EXCEPT:
a. cook vegetables close to serving time
b. cut vegetables into uniform pieces
c. separate tough part from tender part
d. cook different kinds of vegetables together
55) Eggs serve many important functions in cookery. What is the
function of eggs when it is used to bind food together?
a. as a leavening agent
b. as a thickening agent
c. as a clarifying agent
d. as an emulsifying agent
56) In an American service, all drinks should be served ________ of
the guest.
a. at the right side
b. at the left side
c. across
d. in front
57) Mother wants to prepare Callos and Goto for father's birthday
party. Which variety of meat could you suggest for these recipes?
a. Tongue
b. Tripe
c. Heart
d. Liver
58) The teacher demonstrated to the students the proper way of
slitting the abdominal part of the poultry and pulling out the
entrails. This step in dressing chicken is referred to as ________.
a. slaughtering
b. defeathering
c. evisceration
d. scalding
59) The students are preparing food for their culminating activity.
They are expected to invite 100 guests. What type of service is
more convenient for 100 guests with limited space and food
servers?
a. Counter service
b. Russian service
c. Buffet service
d. French service
60) Jessa plans to cook Bopiz for her catering function. Which part
of pork cuts would she buy?
a. Leg
b. Loin
c. Picnic
d. Variety
61) What is the function of eggs in mayonnaise preparation?
a. Emulsifying agent
b. Thickening agent
c. Browning agent
d. Leavening agent
62) Why do we buy food from approved sources?
a. cheaper price
b. guarantee safe and wholesome food
c. good customer service
d. accessibility and comfort
63) Which of the following reasons for cooking meat is FALSE?
a. improve flavor and appearance
b. tenderize meat
c. unavailability of nutrients
d. destroy harmful microorganisms
64) Which of the following is NOT a moist-heat method of
cooking?
a. Scalding
b. Stewing
c. Baking
d. Steaming
65) One sachet of powdered juice contains 60g orange flavor.
How many liters of water should be added if the proportion is 1g
powder, 20 mL water?
a. 3.5 L
b. 2.3 L
c. 2.0 L
d. 1.2 L
66) How many ounces is 1 cup of soda?
a. 6 ounces
b. 8 ounces
c. 12 ounces
d. 16 ounces
67) Which of the statement about the general direction for Low-
Cholesterol diets is FALSE?
a. use of corn oil
b. avoid coconut milk
c. use of margarine
d. trim all visible fats from meat
68) What is the menu pattern for breakfast?
a. fruits, protein dish, cereal, beverage
b. appetizer, protein dish, pasta, dessert
c. cereal, protein dish, beverage
d. soup, vegetable dish, dessert
69) Which is considered as the most important meal of the day?
a. Supper
b. Lunch
c. Breakfast
d. Brunch
70) The main course or courses of dinner consisting usually of
meat, fish or pulses with or without accompaniments is called
________.
a. entrée
b. espagnole
c. emincer
d. entremets
71) The main goal in meal planning, food preparation and service
is _________.
a. present low cost foods
b. serve appetizing meals
c. satisfaction of family members
d. keep meals nutritionally adequate
72) Which food group is a good source of fiber?
a. milk, yogurt, cheese
b. meat, poultry, eggs
c. bread, rice, pasta
d. banana, apples, oranges
73) Which of the following is NOT a principle in planning meals?
a. Plan meals ahead of time.
b. Plan meals that have interesting variety.
c. Plan meals that are rich in essential nutrients.
d. Plan meals that are expensive and entail more time to prepare.
74) Which of the following has the biggest expense in the food
budget?
a. Meat
b. Fruits
c. Cereals
d. Dairy
75) Which is a low cost but nutritious dish?
a. Grilled fish
b. Beef with broccoli
c. Ginataang monggo with dilis
d. Chicken lollipop with tartar sauce
76) One of the functions required before assembling the food
materials to produce quality meals is ________.
a. market list
b. menu planning
c. mis en place card
d. standardized recipe
77) When guests enter into a restaurant the first thing that a
receptionist should offer is ________.
a. water
b. appetizer
c. bread and butter
d. menu card
78) Which of the following is the CORRECT menu sequence?
a. main dish, appetizers, cereals, beverages, desserts
b. appetizers, main dish, cereals, beverages, desserts
c. cereals, main dish, appetizers, beverages, desserts
d. desserts, main dish, cereals, appetizers, beverages
79) Which of the following statement about service rule is FALSE?
a. Serve women before men
b. Serve food from the left side of the guest with service person's
left hand
c. Scrape and stack dirty plates on guest table
d. Bring all food to the guest at the same time
80) Which of the following is an example of a low cost dish?
a. Pork adobo
b. Chicken kare-kare
c. Baked mussels
d. Seafood sinigang
81) When the recipe calls for steaming fish and a steamer is not
available, what will you do?
a. Place the fish wrap in banana leaf and cook in a tightly covered
frying pan containing water.
b. Place the fish in a frying pan and cover with coconut milk.
c. Place the fish in a casserole lined with barbecue stick and apply
heat.
d. Place the fish in a frying pan, add water and cook.
82) Baking chiffon cake requires a baking temperature of 350
degrees Fahrenheit. What is its equivalent in Centigrade if your
oven thermostat was set in degree Celsius?
a. 176 degree Celsius
b. 186 degree Celsius
c. 196 degree Celsius
d. 206 degree Celsius
83) Olivia bakes cheese bread, forming a fairly firm, porous
structure. What gives structure to the cheese bread?
a. Albumen
b. Gluten
c. Whey
d. Casein
84) What will you do to the shortening if you want to make quick
breads using the biscuit method?
a. Melt the shortening
b. Cream the shortening
c. Fold in the shortening
d. Cut in the shortening
85) The students are cutting apples for their apple pie filling. They
noticed that browning occurs at the cut surfaces of apples. What
process may have caused the browning color of an apple?
a. Reaction between protein, amino acids and sugar
b. Oxidative enzymatic changes
c. Carmelization of sugar
d. Over handling
86) Which is NOT a function of salt in food?
a. flavor enhancer
b. preservative
c. increase volume
d. control agent
87) Which statement about conventional method of mixing is
FALSE?
a. time consuming
b. produce velvety texture
c. one-bowl method
d. alternate addition of dry and liquid ingredients
88) Which ingredient controls and regulates the fermentation in
bread making?
a. Yeast
b. Salt
c. Baking powder
d. Sugar
89) A blunt knife with an extremely flexible steel blade primary
used for mixing colors in cake designing is ________ knife.
a. cake
b. serrated
c. chef
d. palette
90) Which is usually done with a fork to make small holes in
bottoms and side of crust for single crust pies?
a. Docking
b. Punching
c. Cutting
d. Fluting
91) Which is known as strong flour because it contains 12-14%
protein?
a. All purpose flour
b. Cake flour
c. Pastry flour
d. Bread flour
92) Which phrase describes a good characteristic of pastry?
a. wet and brown
b. tender and flaky
c. dry and hard
d. sweet and mushy
93) The following are some safety risks in baking, EXCEPT:
a. hot oven
b. moving parts
c. sufficient light
d. cutting equipment
94) Which icing is made from shortening, sugar syrup and eggs?
a. boiled icing
b. royal icing
c. buttercream icing
d. fondant icing
95) When the pastry shell is baked before it can be filled, this is
called ________.
a. molding
b. blind baking
c. proofing
d. resting
96) Which of the following does NOT belong to the group?
a. Muffin
b. Popover
c. Waffle
d. Pie
97) Which living organism feeds in sugar to produce alcohol and
carbon dioxide?
a. Yeast
b. Bacteria
c. Fungi
d. Mold
98) What disease-causing microorganism is commonly found in
eggs?
a. Escherichia coli
b. Salmonella
c. Staphylococcus aureus
d. Shigella
ANSWERS:
1. B
2. C
3. B
4. D
5. D
6. A
7. D
8. A
9. A
10. B
11. C
12. B
13. C
14. B
15. B
16. A
17. B
18. D
19. B
20. C
21. B
22. D
23. A
24. A
25. C
26. B
27. D
28. A
29. C
30. B
31. D
32. B
33. D
34. B
35. D
36. A
37. C
38. B
39. A
40. C
41. D
42. D
43. C
44. B
45. C
46. B
47. A
48. C
49. B
50. C
51. A
52. D
53. C
54. D
55. B
56. A
57. B
58. C
59. C
60. D
61. A
62. B
63. C
64. C
65. D
66. B
67. C
68. A
69. C
70. A
71. D
72. C
73. D
74. A
75. C
76. B
77. D
78. B
79. C
80. C
81. A
82. A
83. B
84. D
85. B
86. C
87. C
88. B
89. D
90. A
91. D
92. B
93. C
94. C
95. B
96. D
97. A
98. B
Correct
1/1 Points
1
Which of the following statements correctly describes the concept of electric resistance?
The rate at which electrical energy is converted into other forms of energy.
The ability of a material to conduct electric current.
The force that opposes the flow of electric current in a circuit.
The potential difference between two points in an electric circuit.
Correct
1/1 Points
2
What happens to the resistance of a wire if its length is doubled, assuming the material
and cross-sectional area remain constant?
It doubles.
It halves.
It remains the same.
It becomes four times greater.
Correct
1/1 Points
3
Which of the following correctly describes a parallel circuit?
Only one path for current flow.
Multiple paths for current flow.
High resistance to current flow.
Low resistance to current flow.
Correct
1/1 Points
4
Which of the following is an example of a renewable source of electrical energy?
Natural gas
Coal
Solar power
Nuclear power
Correct
1/1 Points
5
What is the purpose of a transformer in an electrical circuit?
To convert AC voltage to DC voltage.
To step up or step down the voltage.
To regulate the flow of electric current.
To protect against electrical overloads.
Correct
1/1 Points
6
Which of the following components is primarily responsible for storing and providing
electrical power in electronic devices?
Transistor
Capacitor
Resistor
Resistor
Correct
1/1 Points
7
What is the purpose of a printed circuit board (PCB) in electronic devices?
To provide structural support
To store and process data
To convert electrical energy to mechanical energy
To provide a platform for interconnecting electronic components
Correct
1/1 Points
8
Which electronic component is typically used for amplifying or switching electronic
signals?
Transistor
Inductor
Potentiometer
Fuse
Correct
1/1 Points
9
If there are two given resistors in parallel, what formula is best to use?
Sum over Sum
Product over Produce
Product over Sum
Sum over Product
Correct
1/1 Points
10
What is the total resistance of this circuit?
0.1 ohms
0.01 ohms
10 ohms
100 ohms
Correct
1/1 Points
11
Which drafting tool is commonly used to draw straight lines and measure distances
accurately?
Compass
T-square
French curve
Protractor
Incorrect
0/1 Points
12
What type of projection is commonly used in architectural drafting to represent a three-
dimensional object on a two-dimensional surface?
Isometric projection
Perspective projection
Orthographic projection
Oblique projection
Correct
1/1 Points
13
Which drafting software is widely used in various industries for creating detailed
technical drawings?
AutoCAD
Photoshop
SketchUp
Microsoft Word
Correct
1/1 Points
14
What does the term "scale" refer to in drafting?
The length of a ruler used for measurement
The ratio of the size of an object on a drawing to its actual size
The thickness of a pencil lead
The type of paper used for drafting
Correct
1/1 Points
15
Which type of line is typically used to represent hidden or obscured edges in a technical
drawing?
Solid line
Dashed line
Dotted line
Zigzag line
Correct
1/1 Points
16
If the plumber installs a 3-meter horizontal pipe, what is the required inclination of it?
6 centimeters
3 centimeters
4 centimeters
5 centimeters
Correct
1/1 Points
17
The Plumber wants to change the direction of the pipe in 90 degree, which fitting is he
needed?
Union
Reducer
Elbow
Coupling
Correct
1/1 Points
18
Mark notices that there is a leak somewhere in his house, what valve is he going to shut
off?
Check Valve
Float Valve
Angle Valve
Gate Valve
Will be reviewed
19
This is temporarily inserted to close the pipe opening when doing a repair or inspection
in the plumbing system.
Union
Cap
Plug
Coupling
Correct
1/1 Points
20
The concrete structure under the ground level is designed to hold and deposit solid and
liquid waste. What do you call the semi-liquid substance at the bottom of it?
Septic Tank
Vent
Scum
Sludge
Incorrect
0/1 Points
21
Which type of pipe material is commonly used for residential plumbing due to its
durability, resistance to corrosion, and longevity?
PVC (Polyvinyl Chloride)
Copper
Galvanized steel
PEX (Cross-linked Polyethylene)
Incorrect
0/1 Points
22
What is the purpose of a P-trap in a plumbing fixture, such as a sink or a bathtub?
To regulate water pressure
To prevent backflow of sewage gases
To control the temperature of the water
To increase water flow rate
Correct
1/1 Points
23
Which plumbing tool is commonly used to tighten or loosen pipe fittings, such as those
used for connecting pipes and valves?
Wrench
Screwdriver
Hammer
Tape measure
Correct
1/1 Points
24
Which plumbing fixture is designed to regulate the flow of water and control water
temperature in showers and tubs?
Faucet
Toilet
Bidet
Shower valve
Correct
1/1 Points
25
Which plumbing system is responsible for collecting wastewater from fixtures and
conveying it away from a building?
Supply plumbing system
Drainage plumbing system
Venting plumbing system
Greywater recycling system
Correct
1/1 Points
26
What is the purpose of using a plumb line in carpentry and masonry?
To measure the horizontal level of a surface
To measure the vertical alignment of a surface
To measure the diagonal length of a structure
To measure the angle of inclination of a surface
Correct
1/1 Points
27
What is the purpose of applying a primer before painting a masonry surface?
To seal the surface and improve paint adhesion
To add color and aesthetics to the surface
To protect the surface from weathering and erosion
To fill in cracks and imperfections in the surface
Correct
1/1 Points
28
Which tool is commonly used to cut precise angles in carpentry?
Chisel
Circular saw
Miter saw
Hacksaw
Correct
1/1 Points
29
What is the purpose of adding a bonding agent to a masonry mortar mix?
To improve workability and consistency
To increase the compressive strength of the mortar
To accelerate the drying time of the mortar
To enhance the color and aesthetics of the mortar
Correct
1/1 Points
30
What is the purpose of using formwork in concrete construction?
To provide structural support to the concrete
To enhance the aesthetic appearance of the concrete
To increase the workability of the concrete mix
To facilitate the curing process of the concrete
TLE (7) - Entrepreneurship
1) In the entrepreneurial world, new ideas and opportunities are evolving. What
is the ability to create new things, invest in new enterprises and expand
business?
a. Creativity
b. Entrepreneurship
c. Manufacturing
d. Producing
2) Alvin has transferred to a new locality. He observed that there is an
opportunity for him to put up his own business since he has enough capital and
very much interested to the idea. Which of these factors must he possess so
that he will not rely on the services of the employees?
a. Markets
b. Manpower
c. Supply of resources
d. Knowledge/Skills
3) Management functions and principles play a very critical role in running a
business. What principle of planning specifies that the objectives of an
entrepreneur should match the needs of the society?
a. must be realistic
b. must be based on felt needs
c. must focus on dealing with a crisis
d. must start with a simple project
4) Entrepreneurs use various management tools to succeed in a business. What
management tool is used to analyze business opportunities?
a. Environmental scanning
b. Market study
c. Market survey
d. SWOT
5) When an entrepreneur communicates with people through interviews,
observations and advertisement on what is new, what entrepreneurial activity
does he/she engage?
a. Statistical study
b. Marketing study
c. Entrepreneurial scanning
d. Environmental scanning
6) There are P's in preparing market research. Which P in marketing is designed
to communicate the product to customers?
a. Place
b. Price
c. People
d. Promotion
7) The site of the business enterprise is one of the requirements of
entrepreneurship. Which of the following is the most important in choosing the
best location for the business?
a. access to supplies and raw materials
b. clean, decent and peaceful environment
c. less competitors in the area
d. enough capital to pay space rental
Which term refers to people, institutions or organizations for whom the
business is designed?
a. sample
b. population
c. market
d. society
9) Which one is not included in planning a business?
a. how and when to do it
b. how to increase profits
c. what to expect in the future
d. what to do
10) What is the benefit of business planning wherein the entrepreneur
determines whether the business is profitable or not?
a. minimize cost production
b. detect the weakness of the business
c. eliminate business risk
d. estimate sales
11) What is thinking ahead of objectives, strategies, financing, production,
marketing, profit proposal and growth facilities?
a. forecasting
b. managing
c. planning
d. projecting
12) Business enterprises should operate in a dynamic environment in order to
survive. What kind of environment includes technological, social and
ethical/political factors?
a. Macro environment
b. Micro environment
c. Technological environment
d. Social environment
13) Mr. Silva purchased a right to operate an already established business, what
type of retail ownership is it?
a. Corporate
b. Franchise
c. Independent
d. Single-store-ownership
14) Who among the following is the principal actor of the production?
a. Entrepreneur
b. Customer
c. Production manager
d. Worker
15) These are the perishable tangible used in the production process.
a. Financial resources
b. Human resources
c. Information resources
d. Material resources
16) Which method of establishing a business starts from scratch?
a. buy-out
b. franchising
c. loan
d. start-up
17) What brief description of the market describes the buyers and users of the
product and the area of dispersion?
a. market analysis
b. market dispersion
c. marketing
d. market study
18) It is a type of organization wherein a superior delegates authority to a
subordinate.
a. committee type
b. functional type
c. line type
d. line and staff type
19) Which is one disadvantage of a functional type of organization?
a. Morale is likely to be low when discipline is weak.
b. Each manager is supreme in his own field.
c. It is difficult to secure executives and superiors with an all around knowledge.
d. There is greater flexibility.
20) What type of product, as designed, produced and marketed by the seller?
a. Licensed brand
b. National brand
c. Private label brand
d. Trademark
21) Which of the following is the correct definition of the term "entrepreneur"? A
person who ________.
a. pursues opportunity without regard to resources
b. starts a new business with the aim of making a profit
c. seeks to create value for local communities, people or customer by starting
new ventures which exploit new products, processes or markets.
d. seeks to generate value through creation or expansion of economic activity,
by identifying and exploiting new products, processes or markets
22) Which of the following skills are NOT needed by an entrepreneur?
a. Technical skills
b. Personal entrepreneurial skills
c. Working skills
d. Business management skills
23) Which of the following statement is INAPPROPRIATE in starting a business?
a. Study the concepts and principles of entrepreneurial skills.
b. Cope with failures of the business.
c. Undergo training on entrepreneurial skills.
d. Know what characteristics are needed to become an entrepreneur.
24) Which of the following is NOT a source of fund for Mr. Fajardo's future
business?
a. Seek assistance from Central Bank of the Philippines.
b. Borrow money from friends and relatives.
c. Avail of the government program on financing micro-macro business.
d. Use part of her retirement benefit.
25) If her business idea is a boutique, what quality of a future entrepreneur is
INAPPROPRIATE?
a. Relaxed
b. Hard worker
c. Risk taker
d. Innovative
26) Which of the following is NOT a characteristic of an entrepreneur?
a. Coping with failure
b. Irritated
c. Opportunity seeker
d. Persistent
27) Which among these characteristics of an entrepreneur is UNDESIRABLE?
a. Opportunity seeker
b. Goal setter
c. Futuristic
d. Impassive
28) Which of the following is a primary cause of failure in small business?
a. Poor financial control
b. Poor location
c. Management mistakes
d. Improper inventory control
29) Which of these traits gets an entrepreneur off of his feet and puts him into
action, turning daydream into reality?
a. Perseverance
b. Ambition
c. Creativity
d. Enthusiasm
30) Which entrepreneurial trait gives an entrepreneur a positive outlook in life
which gives the energy to pursue his endeavors?
a. Perseverance
b. Ambition
c. Creativity
d. Enthusiasm
31) Which trait is an entrepreneur able to withstand the troubles that come with
a starting business?
a. Perseverance
b. Ambition
c. Creativity
d. Enthusiasm
32) What is the general function of marketing, involves the physical meeting
point for buyers and sellers at the point of production or via some other means
of communication?
a. Specific functions
b. Exchange functions
c. Physical functions
d. Facilitating functions
33) Which type of marketing functions, enables the actual flow of commodities
through space and time from producer to consumer and their transformation to
a form desirable function to the consumers?
a. Specific functions
b. Exchange functions
c. Physical functions
d. Facilitating functions
34) From a social viewpoint, which of the following statements about marketing
objective is NOT true?
a. Assist in the efficient allocation of resources.
b. Create wealth and promote economic growth.
c. Improve income distribution among different sectors of the economy.
d. Maintain instability of supply and demand for marketed goods.
35) Which is considered a vehicle for informing target market about the
enterprise and the products or services?
a. Product
b. Price
c. Place
d. Promotion
36) At what stage of marketing effort does an entrepreneur concentrate on
targeting a new market of buyers and taking market share from competitors by
price cutting or relaunching the product?
a. Introduction
b. Growth
c. Maturity
d. Decline
37) Which of the following is NOT appropriate in running a small-scale business?
a. Keeping clear records
b. Verifying profit and loss
c. Managing cash flow
d. Distribution channel
38) Which marketing channel operates with capital owned directly by the
operators and their partners, or in some cases by shareholders?
a. Cooperatives
b. Independent, locally based private enterprise
c. Marketing boards and other state enterprises
d. Transnational companies
39) At which stage of a product life cycle must an entrepreneur decide whether
he wants to try to rejuvenate the product by investing in development and
aggressive marketing or to quietly admit defeat and exit the market?
a. Introduction
b. Growth
c. Maturity
d. Decline
40) A marketing mix that can have both tangible and intangible aspects and is
the thing you offer to satisfy your customers' wants and needs is ________.
a. Product
b. Packaging
c. Price
d. Promotion
41) Which is considered to be the best way to assess entrepreneurial projects or
business ventures?
a. Environmental analysis
b. SWOT analysis
c. Competitor analysis
d. PEST analysis
42) An analysis that provides the details for opportunities and threats of a
business to make better decisions regarding marketing plan is termed ________.
a. Environmental analysis
b. SWOT analysis
c. Competitor analysis
d. PEST analysis
43) The acronym SWOT stands for:
a. Strengths-Weaknesses-Options-Testing
b. Strengths-Weaknesses-Opportunities-Testing
c. Strengths-Weaknesses-Options-Threats
d. Strengths-Weaknesses-Opportunities-Threats
44) Which question is asked at the first stage in the marketing planning process
of an enterprise?
a. Where are we now?
b. Where are we heading?
c. Are we on course?
d. Where would we like to be?
45) Which of these stages is the final stage in the marketing planning process
flow chart?
a. Control
b. Marketing planning mix
c. Setting marketing objectives
d. Setting the product price
46) An entrepreneur might select a target market probably because the target
market ________.
a. is attractive to the business and matches its supply capabilities
b. is large and well-served with existing products
c. is fully understood by the entrepreneur
d. has a proven track record for buying product
47) A carefully thought structured formal commercial report that is
extraordinary well documented and clearly written to safeguard any wastage of
further investment project is called ________.
a. Portfolio
b. Business plan
c. Resume
d. Feasibility study
48) Which is considered as a comprehensive and effective blueprint to guide an
entrepreneur in a business venture?
a. Resume
b. Portfolio
c. Business plan
d. Insurance plan
ANSWERS:
1. B
2. D
3. B
4. D
5. B
6. D
7. A
8. C
9. B
10. C
11. C
12. A
13. B
14. C
15. D
16. D
17. D
18. C
19. A
20. C
21. C
22. C
23. B
24. A
25. A
26. B
27. D
28. B
29. B
30. D
31. A
32. B
33. C
34. D
35. C
36. C
37. C
38. B
39. D
40. A
41. B
42. D
43. D
44. A
45. A
46. A
47. D
48. C
