Republic of the Philippines

Department Of Education
Region IV- MIMAROPA
MOGPOG NATIOANAL COMPREHENSIVE HIGH SCHOOL

Name:______________________Grade&Section:___________Score______________
Part I. Match the entrepreneurial competencies in column A with their meaning in column B. Write the letter of the
correct answer on the space provided before each number.
A B
____1. Creative A. makes wise decisions towards the set objectives
____2. Profit-oriented B. strategic thinking and setting of goals
____3. Disciplined C. trusting in ones ability
____4. Sound decision maker D. adoptable to change
____5. Possess people skills E. innovates to have an edge over other competitors
____6. Excellent Planner F. solid dedication
____7. Confident G. skillful in record keeping
____8. Hardworking H. always sticks to the plan
____9. Ability to accept change I. work diligently
____10. Committed J. effective and efficient communication skills and relates well to people
K. always looking for an opportunity to have/earn income.

II. Choose the letter of the best answer. Write your answer on a separate sheet of paper.
_____1. To cook quickly in a small amount of fat
A. Saute B. Braise C.Simmer D.Poach
_____2. A mixture of rough cut or diced vegetables, herbs, and spices, used for seasoning
A. Mirepox B. Mise en place C.Sear D.Saute
_____3. To cook in water or other liquid that is bubbling rapidly, about 212 F
A. Reduce B. Steam C.Boil D.Simmer
_____4. To cut into thin strips
A. Julienne B.Brunoise C.Large Dice D.Mince
_____5. A clear, thin liquid flavored by meat, poultry and fish and their bone To cook with direct contact with steam
A. Blanch B. Steam C.Simmer D.Boil
_____6. To brown the surface of a food quickly at a high temperature
A. Sear B.Blanch C.Roast D.Fry
_____7. To cook in a small amount of liquid that is hot but not boiling
A. Simmer B.Reduce C.Poach D.Broil
_____8. Means the same as bake except you generally do this to meats
A. Bake B.Roast C.Broil D.Blanch
_____9. To cook in hot fat
A. Fry B.Blanch C.Deglaze D.Poach
_____10. Means to cook from radiant heat from above
A. Boil B.Steam C.Broil D.Blanch
_____11. To cook by simmering or loiling until the quantity of liquid is decreased, often done to concentrate the
flavors
D. Blanch A. Reduce B. Simmer C. Boil
_____12. To swirl a liquid in a saute pan, roast pan, or other pan to dissolve cooked particles of food remaining
on the bottom
A. Reduce B.Simmer C.Deglaze D.Roast
_____13. To cook in a small amount of liquid at a very low temparature for a very long time
A.Blanch B.Braise C.Broil D.Simmer
_____14. A term for everything in place
A. Mirepox B.Blanch C.Mise en place D.Deglaze
_____15. To cook in a liquid that is bubbling gently around 185 F
A. Boil B.Simmer C.Poach D.Blanch
_____16. To cook an item partially and very briefly, unsually in water, and then to cool rapidly
A. Simmer B.Blanch C.Boil D.Broil
_____17. When a chef juliennes a fruit or vegetable, the results look like which of the following?
A. Coins B. Matchsticks C. Cubes D. Crowns
_____18. When apples or potatoes are peeled and sliced, the bits will turn brown if not used immediately. To prevent
this, they may be soaked in water mixed with lemon juice or white vinegar. What is this preventative measure
is called?
A. Steeping B. Reconstituting C. Blanching D. Acidulation
_____19. Slightly underripe fruits can be improved for service by maceration. What does macerate mean?
A. To chew
B. To warm briefly in a microwave oven
C. To leave on a sunny windowsill for several days
D. To soften by soaking or steeping in a liquid such as alcohol or with sugar
_____20. Most kitchens are equipped with at least one paring knife. What does "pare" mean?
A. To remove the peeling or outer skin of a fruit or vegetables with a knife
B. To slice into thin strips
C. To divide in half by cutting into two pieces
D. To remove the bones from meat or fish
_____21. Especially in a hectic kitchen, cooks must not display their temper. On the other hand, tempering an egg is a
desirable process. What does tempering mean, in the latter sense?
A. To whip vigorously to incorporate air into eggs
B. To crack the eggs angrily
C. To slowly add a bit of a hot liquid to beaten eggs
D. To bake a whole egg in a moderate oven
_____22. When a recipe directs a cook to pulse food, what should the cook do?
A. Mix the food by lifting and turning it until well combined
B. When cooking live food such as lobster, see if its heart is still beating
C. Turn the blender or food processor on and off rapidly
D. Whip the food, pausing between each circular stroke
_____23. The chef hands you a bunch of basil and asks you to prepare a chiffonade. What should you do with it?
A. Deep-fry them until they are like thin crisp pieces of paper.
B. Puree them and then beat them with a whisk into a light foam.
C. Stack and then roll the leaves. Cut them into the thinnest possible strips.
D. Finely chop them. Mix them with water and sugar to produce a refreshing drink.
_____23. When meat is browned in a pan, bits of caramelized juices (called fond) remain in the pan. These may be
dissolved in a liquid (such as wine, water, stock or vinegar) to form the basis for a sauce. What is this process
called?
A. Deglazing B. Steeping C. Infusion D. Sweating
_____24. Blanche, as a woman's name, means white or pure. What does blanch mean as a culinary term?
A. To restore a dehydrated food by soaking it in water or other liquid
B. To partially cook food in steam or boiling water and then plunge it in ice water
C. To quickly fry food in a bit of fat in an open pan over high heat
D. To coat food with white breadcrumbs before frying or baking
_____25. When vinegar or citrus juice is whisked into oil to form a thickened liquid, what is the resulting combination
of ingredients called?
A. A cream B. An emulsion C. A puree D. A glaze
Part III
1. What should be the content of a first aid kit?
a. adhesive bandages c. gauze and low grade disinfectant
b. regular strength pain medication d. all of these
2. This is a condition where the workplace is clean and free from filths or contaminants
a. public health b. sanitation c. safety d. hygiene

3. Which of the following is NOT a food hygiene principle?

a. prevent pathogens to contaminate food b.
separate raw and cooked food
c. do not use safe ,potable water
d. keep food at proper temperature.

4. This is an emergency situation which can result to damage and loss of the body fluid in the affected
area
Good Luck! 2|P a g e
 a. anaphylaxis b. burn c. cardiac arrest d. diving disorder

5. Which of the following is not a primary reason for wearing a hair net?
a. prevent hair from falling into the food c. avoid food contamination
b. cover and decorate the hair d. prevent hand to be in contact with the hair
6. This is an important aspect of housekeeping
a. removal and dirt and litter c. tools and equipment maintenance
b. waste disposal d. all of these
7. The simple tool used for window cleaning
a. brooms c. chamois leather squeegees
b. vacuum and carpet cleaner
d. mops
8. This is a common way to dispose waste which uses extremely high temperature to burn toxic
waste.
a. incineration c. sanitary landfill
b. deep-well injection d. recycling
9. This is a method of waste disposal by pumping liquid wastes such as acids, ammonias and deicing fluids
deep into the ground where porous rock is located.
a. incineration b. deep-well injection c. sanitary landfill d. recycling
10. This is the best option of disposing hazardous waste such as nuclear waste a. incineration
b. deep-well injection
c. sanitary landfill
d. long term storage
11. What device is used to measure the strength of a brine solution?
a. Salinometer b. Thermometer c. both a and b d. none of
the above
12. What is the function of the refractometer?
a. Measures the sugar content of sap and syrup c. Used in wrapping the food / fish
b. Measures the temperature of the food / fish d. None of the above
13. Cleaning and sanitizing the equipment is important in fish processing because _.
a. It lengthens the shelf-life of the product.
b. Has zero involvement in the outbreak of food poisoning
c. Reduces the risk of contamination d.All of the above
14. Which of the following is the cheapest and most easily available sanitizer in the market?
a. Bar soap b. Powdered Soap c.Chlorine d. None of the above
15. What is used in measuring the volume of the liquids.
a.Salinometer b.Cylinder c.Refractometer d.None of the above
16. The standard measuring instrument used in Fish Processing is
a.Salinometer b.Refractometer c.Thermometer d.All of the above
17.What type of water is used in calibrating the refractometer?
a.Distilled water b.Sea water c.Water from the faucet d.None of the above
18.What device is used to measure the temperature of fish or food?
a.Thermometer b.Salinometer c.Refractometer d.None of the above
19.What device is used to measure the weight of fish or food?
a.Thermometer b.Weighing scale c.Measuring cup d.None of the above
20.How many drops of sap or syrup sample are needed in testing the refractometer?
a.one b.two c.three d.none of the above

Good Luck! 3|P a g e