LM-Cook
Diagnostic Test
A. Multiple Choice.
Directions: Read the following questions carefully and choo
letter that best describes the statement. Write your answer c
test notebook.
1. A sweet course or dish which is usually served at the end of a m
a. Sauce
b. Dessert
c. Stock
d. Appetizer
2. All of the following are characteristics of good fruit desserts, Ex
a. appetizing aroma
b. slightly chilled temperature
c. simple and attractive
d. moderately sweet
3. What is the process of putting your product into containers fo
distribution?
a. Packaging
b. Labeling
c. Wrapping
d. Storing
4. Which of the following sanitary practices is not true in storing des
a. Wash utensils and equipment thoroughly
b. Keep away from food when you are ill
c. Store foods and ingredients in a dry place
d. Safeguard the food during distribution
5. In plating and presenting food, which among the following staten
related to texture?
a. Enhances plate presentation
b. Plays important part in plate presentation
c. Adds visual interest to the food
d. Serves as frame of the presentation
6. It is the most important principle for sandwich safety after prep
to avoid spoilage.
a.
b.
4-40-140
4-140-40
c. 140-4-4
d. 40-140-
7. Which of the following considerations are essential in choosing
ingredients for high quality salads?
a. quality and quantity
b. texture and color
c) freshness and variety
c) crispiness and taste
8. Which of the following guidelines is not included in making vege
salad.
a. Cooked to a firm, crisp texture and good color
b. Cooked until completely tender and overcooked
c. Thoroughly drained and chilled before using
d. Marinated or soaked in a seasoned liquid
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