Direction: Select the best answer and write your answer on your answer sheet.

1.A person who observes the rule of proper nutrition

a. puts himself on weight
b. develops a sound body and mind
c. enjoys good form of body
d. is chubby and big
2. Even body needs balanced diet. A good homemaker needs to prepare:
a. good food for our family members
b. food that are expensive
c. food in proper kind and right amount
d. meals based on meal pattern
. !ilk is good for all persons of any age. "t contains
a. nutrients necessary for good health
b. #itamins that regulates body processes
c. $alcium for the development of the bones and teeth.
d. All of there
%. &ood habits begin to build up when we are young. As a mother' it is important that
a. children be trained to eat plenty of food
b. food to be served should be easily prepared
c. meals should be planned properly
d. she will serve as a role model to our family members.
(. )roteins are essential food nutrients needed by our body. "t
a. promotes the growth of human body
b. builds and repairs the worn out tissues
c. gives calorie to the body for work and play
d. all of these
*. +he instruments used to measure the amount of heat generated during the process of food burning is called
a. thermometer c. calorimeter
b. caliumeter d. hydrometer
,. &ood iron is much needed by the blood in building hemoglobin. "t is the
a. vitamins found in the food
b. minerals that helps in the reddening of the blood
c. nutrients found in egg yolk
d. sickness called anemia
-. "odine intake is needed by the thyroid glands is generally found in sea foods. "nsufficiency intake of this minerals causes
a. tonsillitis c. bad breath
b. goiter d. enlargement of the glands
.. /ater is important to our body. "t acts as solvent for food and gases and maintain body temperature. +o maintain the water lost
we need to drink
a. 10 glasses a day c. times a day
b. *1- glasses a day d. ( glasses a day
10. 23echon kawali4 is a &ilipino favorite dish known in various names in the country. /hen ordering for its meat the suitable cut
is555555555555555555.
a. pigue c. kasim
b. pata d. 3iempo
11. /hich of the following should 67+ be included in the food plan even if one desires to minimi8e
food cost9
a. &ood in season c. unregulated local food
b. "ngredients of poor :uality d. inexpensive food items
12. +he pyramid of three ;< basic food groups contains one of the following.
a. protein' carbohydrates' vitamins and minerals
b. protein' calcium' vitamins and minerals
c. proteins' calorie' minerals and water
d. amino acids' carbohydrates and sugar
1. $arbohydrates' fats' proteins' vitamins' minerals and water are basic nutrients essential in
maintaining body functions and good health. /hich of these comprises 2= of the body weight9
a. 6utrients c. blood
b. /ater d. tissue
1%. /hen a family of six members has to satisfy its nutritional re:uirements from their monthly
income' they must have one of the following elements.
a. >eparation c. reproduction
b. &ood budget d. food threshold
1(.#itamin $' known as ascorbic acid prevents scurvy. "t is the
a. swelling and bleeding of the gums
b. loosening of the teeth
c. soreness of the joints
d. all of these
1*.#it ? is a fat soluble vitamin which can prevent and cure
a. )ellagra c. rickets
b. beriberi d. scurry
1,. ."n planning family meals' the homemaker should consider the:
a. cost and season of the food
b. color' texture' and form of the food
c. age' occupation' likes and dislikes and physical conditions of the member
d. all of these
1-. Any thing which when taken into our body' makes us grow' regulates body processes and maintain body functions is know
as
a. good health c. food
b. nutrition d. diet
1.. 7ur body performs vital processes which use energy as compared to a machine' which uses gasoline. +he difference is that the
body needs energy for
a. internal work only
b. external work only
c. both internal and external work
d. none at all
20. $arbohydrates gives a steady and constant supply of energy to our tissues' nerves and cell to meet (0@ of the total energy
re:uirements in the form of
a. dextrose c. glucose
b. lactose d. sucrose
21. Alycogen or animal starch is used directly to supply energy during exercise and work. "t can be changed to glucose and
calculated as such by the blood from the
a. bones c. nerves
b. liver d. heart
22 &ats' like carbohydrates' provides energy for the body' act as a carrier of #itamin A' ?' E and B' and
a. maintain life but do not support growth
b. act as a dietary lubricant
c. transport fatty substances
d. solvent of #itamins
2. !arasmus comes from a Areek word meaning 2wasting4. "t is the outcome of source energy deficiency and characteri8ed by
a. thin and light1colored hair' straight and easily falls wet.
b. )igmented skin on legs' buttocks and arms with some parts peeling off
c. &are resembling and old man and fare bearing
d. All of these
2%. +he hard natural of the bones and teeth are principally made of
a. chlorine and copper
b. sulfur and cobalt
c. calcium and phosphorus
d. iodine and sodium
2(. )erson most susceptible to iron deficiency anemia are
a. men
b. school children
2
c. pregnant and lactating mothers
d. teenager
2*. 7ne symptom of iodine deficiency is
a. enlargement of the thyroid gland
b. softening of gums and teeth
c. stomach ache and diarrhea
d. swelling of legs
2,. +here are factors that can help a person to have a good appetite' one factor is not /hich among the choices:
a. sweet aroma of food
b. unpleasant surroundings
c. food with delicious flavor
d. attractive color combination
2-. Abnormal appetite is likely to happen if
a. the food on the table is very appeti8ing
b. there is habitual use of drugs
c. the food is served on time
d. the family is engaged in pleasant conversation
2.. &ood fads and beliefs can best be overcome by
a. following our elders because there is no harm in listening to them
b. nutrition education
c. educated persons believing in old folks
d. misleading the people
0.Allergy to a certain food can be reminded by
a. eating the same food in bulk
b. introducing new food to eat
c. substituting the food with other food having the same value or content
d. using more carbohydrates than protein
1.Empty calorie foods are not good for the young children because of their harmful effects. >ome of these are:
a. cheese curls and soft drink
b. fresh milk and hopia
c. pineapple juice and peanut cakes
d. spaghetti with meat balls
2.&ood beliefs spread easily because of the following reason
a. +he &ilipinos are very intelligent people
b. +here is a continued misleading info from newspapers' radio and +#.
c. +his is being taken up in school
d. Educated persons participates on it
. A canteen teacher uses this simple tool containing the complete list of foods' goods and supplies to be bought.
a.Cudget c. receipt
b.menu guide d. market list
%.+he snack of the school childrenl must be nutritious. A very good example of this is:
a. chippy and soft drinks c.biscuits and milk
b. yellow corn and green mango d. chichacorn and soda
(.+he best type of milk for pre1schools is
a. sweetened condensed milk c. whole fresh milk
b. skimmed milk d. infant formula
*.)re1schoolers are usually active. +he best type of food which should be given to them for added
energy and vitality is
a. carbohydrates foods c. plain water
b. vitamin rich foods d. fruits and vegetables
,.&or building muscles' a child must be give more of
a. carbohydrates foods c. mineral rich foods
b. protein1rich foods d. fat1rich foods
-.An example of vegetables that contains protein is
a. s:uash c. leafy vegetables
b. cabbage d. legumes and dried beans
..An example of a vegetables that is needed food good vision is
a. carrots c. sayote
b. string beans d. eggplant
%0. A kind of chemical leavening agent that makes the cakes rise and become light and porous is
a. baking powder c. eggwhites

b. yeast d. cream of tartar

%1. A kind of leavening agent that involves a fermentation process where carbon dioxide is produced which makes the dough rise and
become porous
a. air c. yeast
b. eggs d. baking soda
%2. A flour mixture which can be poured or stirred is
a. dough c. batter
b. muffin d. biscuits
%. A special flour which is used in cake makingD
a. whole wheat flour c. cake flour
b. all purpose flour d. bread flour
%%. A flour mixture which can be kneaded or rolled:
a. dough c. batter
b. muffin d. biscuits
%(. A milled flour which contains bran endosperm and wheat germ used in making
bread and cookies
a. cake flour c. self rising flour
b. whole wheat flour d. cassava flour
%*. A cake is done if
a. an inserted toothpick comes out clean
b. the color is golden brown
c. when pressed with the finger the cake springs back
d. all of these
%,. &rosting is a sweet topping which
a. makes the cake rise
b. improve the appearance and flavor of the plain cake
c. makes the cake decorative
d. makes the cake look expensive.
%-. /hen cake is too dry it might be due to
a. too much baking powder c. too short baking time
b. too low oven temperature d. all of these
%.. A cake will be tough if
a. too hot oven temperature c. too much shortening added
b. too much li:uid added d. too little baking powder used
(0. +o decorate or adorn the food to improve its appearance and appeal is to
a. design c. arrange
b. garnish d. display
(1. +o cook by dry heat in an oven or closed space is to
a. toast c. bake
b. broil d. roast
(2. +o mix thoroughly two or more ingredients until you cannot identify one from the other is to
a. combine c. mix
b. blend d. stir
(. +o rub or work shortening against the side of the bowl until smooth and fluffy
a. stir c. blend
b. cream d. mix
(%. +o combine shortening and flour mixture until particles resembles like a polvorin is to:
a. blend c. cut E in
b. mix d. stir
((. +o separate fine from coarse dry ingredients through a sifter is to :
a. sieve c. sift
b. strain d. drain
(*. +o flatten a ball of dough with a rolling pin until it is of the desired thickness is to:
a. roll E out c. shape
b. flatten d. knead
(,. +o incorporate air and increase volume by rotary motion is toD
a. whip c. stir
b. beat d. cream
(-. +o work a stiff dough by pushing with the heel of the hand' folding it over until the dough becomes smooth and stretchy is to:
a. roll c. punch
%
b. knead d. fold
(.. A microscopic single celled plant that grows best in fruits. "t is used in bread making:
a. yeast c. bacteria
b. mold d. microorganism
*0. +his process in involved when icing is generously applied or lavishly packed on a cake.
a. dripping c. filling
b. chilling d. frosting
*1. +he stage by which sugar is converted to alcohol and carbon dioxide is called5555555555555555.
a. kneading c. conditioning
b. fermentation d. leavening
*2. "n alcoholic fermentation' one of the following should be avoided to prevent the activities of aerobic organisms.
a. >ugar c. exposure
b Air d. light
*. $oconut is a wonder fruit whose uses are enormous. "ts meat is used to produce555555555555.
a. coconut chips c. disinfectant
b. charccal particles d. flour
*%. +he :uality and extent of kneading is extremely important in developing gluten. Bneading
re:uires one of the process below.
a. $irculating motion c. folding and pounding motion
b >tretching and pounding motion d. stretching and folding motion
*(. &ood and food ingredients are vulnerable to chemical reactions. /hich of the following is
Affected by dextrimigation due to day heat9
a.>alt c. starch
b.Acid d. sugar
**. #isitors are coming very shortly and :uick bread has to be served on time. /hich of the
following leavener will you use9
a.Caking powder c. yeast
b.Caking cream c. baking soda
*,. +o prevent cracking' =* part corn starch is mixed with the finest and whitest sugar. +his type of
sugar commonly used for icing is commercially as5555555555555555555.
a.Aranulated sugar c. brown sugar
b.>ugar beets d. confectionery sugar
*-. Adding baking soda when cooking vegetables to retain its green color and crispiness is a
CA? practice because55555555555555555.
a. +hey become less palatable c. they become hard to digest
b. +he flavor of vegetable is modified d. vitamin $ is destroyed in the
presence of alkali
*.. ?ad is re:uesting you to make a without fat for his birthday. /hich of the following will
you bake for him9
a. >ponge cake c. unshortened cake
b. >hortened cake d. chiffon cake
,0. +he significant function of leavening agent is to555555555555555555.
a. increase the weight of the product
b. expand the volume of the product
c. create fine texture
d. increase aroma and flavor of the product
,1. +his popular cake is made from the combination of sponge and butter.
a. angle cake c. chiffon cake
b.. yellow sponge cake d. jelly roll
,2. /e need to care for the elderly so that at night time to induce them to sleep they should be
given 5555555555555555.
a. cup of tea c. a cup of chocolate
b. glass of milk d. glass of fruit juice
,. "ngredient is use to contribute taste and smell for baked products.
a. spices c. vanilla
b. food coloring d. sesame oil
(
,%. Ciological leavening agents are usually used in food preparation. 7ne of them is identified
below.
a. baking soda c. baking powder
b. yeast d. ammonium powder
,(. +o serve irregular and uneven shape of cookies' you will bake one of the following:
a. pressed cookies c. dropped cookies
b. molded cookies d. bar cookies
,*. Four students re:uested you to help them prepare the refreshment for their
orientation party. /hich of the following food combination will you serve them9
a. >oft drinks and chips
b. )otato chips
c. &ruit juices with sandwiches
d. >ago with fish ball
,,. 7ne of the following vitamins is usually deficient among vegetarians. /hich one is it9
a. iron c. cobalamin
b. $ d. centrum
,-. "f you will enhance the taste and smell of your bake project then what product will you add
to the mixture9
a. flavoring c. shortening
b.leavening agents d. food coloring
,.. Fou are to buy flour to be used for baking cookies. /hich type of flour will you purchase9
a. all1purpose c. cake flour
b. bread flour d. malagkit flour
-0. "t is said that a pregnant mother is 2eating for two4 so it is advisable to
a. eat what is re:uired c. eat moderately
b. eat more often d. reduce for a thin figure
-1..$alcium is essential for proper development of strong bones and good teeth. "t can be found in food such as
a. milk' meat and milk products
b. rice' oats and corn
c. nuts and coconuts
d. root crops
-2. "nade:uate intake of #itamin A can cause an eye disease called
a. sore eyes c. xeropthalmia
b. night blindness d. farsightedness

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