FFSS MB PT. 3
A good salad dressing to use in a fruit salad with mango cubes as the main ingredient is _____.
Condensed milk
A flour mixture with a proportion of 1:1 flour to liquid is called a:
pour batter
A common mixing method used to combine fat and flour in the preparation of pie.
cutting-in
Common food additives except _____.
lecithin
The market form of meat from goats.
chevon
It is used to measure the color of food in sensory evaluation.
Spectrophotometer
The function of sugar and cream in sugar cookery.
as interfering agents
The shelf-life of eggs is ____ weeks.
4 – 6
In the absence of a refrigerator crisper, the moisture content of vegetables can be retained by:
putting them in plastic bags with tiny holes
It is not included in the group.
whole milk
Adding liquid to egg white foam increases its stability. Salt decreases the stability of egg white foams.
The first statement is incorrect but the second statement is correct.
This ingredient differentiates “Sinuam” from “Tinola”.
unripe papaya
It causes food spoilage in poultry and shellfish.
Acinetobacter
The flour with highest protein content and is at times called hard flour.
bread flour
It is not a natural oil-in-water emulsion.
mayonnaise
Breading is used in pan-frying chicken pieces because_______.
it keeps the fried chicken moist.
Which of the following is true?
As fruits ripen, their sugar content increases.
A foodborne pathogen common in raw, undercooked or improperly frozen fish such as fish used for sashimi and sushi.
Anisakis spp
A cooking method that involves browning in fat, then simmering in gravy.
fricasseeing
This type of frying uses the least amount of fat.
stir-frying
The principal symptoms of Hepatitis A:
I. fever II. weakness III. pains IV. nausea
I, II, and IV
This procedure will shorten the cooking time of dried legumes or seeds:
adding soda to soaking and cooking water
This acid is responsible for the sweet taste of freshly harvested vegetables.
glutamic acid
Taste panels usually consist of at least ____ individuals.
5
The major cause of food borne illnesses:
bacteria
This research design collects data/information from a group of customers at a single point in time.
cross-sectional
This type of milk is made by replacing all or part of the milk fat with a vegetable fat.
filled milk
As fruits change from an immature to overripe stage, ________
protopectin changes to pectin and then to pectic acid.
These are oil-in-water emulsions except:
whipping cream
A sweetener produced by combining L-aspartic acid, D-alanine, and an amine.
alitame
Oil from rape seeds, a generically modified variety of rape.
canola oil
The reddish-orange carotenoid pigment in cooked shrimp.
astaxanthin
A market form of fish where the entrails are removed.
drawn
The local name of anchovy.
dilis
Parmesan, cheese sprinkled in pastas, is an example of:
very hard ripened cheese
Sauces prepared without thickening agent except:
cheese sauce
A seasoned white sauce used for beef.
Bechamel
Pie crusts are flour mixtures classified as:
stiff doughs
The highly pungent odor of cabbage is due to:
sinigrin
Young chickens that are usually 6-10 weeks of age.
broiler
The following are fresh-water finfish except:
galunggong
This amino acid is responsible for the sweet and savory taste of seafoods.
glycine
The minimum level of butter fat in an ice cream frozen dessert.
10%
The recommended temperature range to be used in frying.
180 ± 10°C
The process by a which a liquid separates from a gel commonly observed during cooling.
syneresis
The market form of fat produced by rendering fat from hog.
lard
The difference in volume between an unfrozen cream mixture and the frozen ice cream mixture.
overrun
The chemical formed when fat or oil is heated to its smoke point.
acrolein
Equivalent of 1 brick of butter in cups.
1 cup
The transfer of heat via metals is termed:
conduction
The most tender cut in pork.
lomo
Starch which lacks amylose.
malagkit rice
Considered a crystalline candy:
fudge
The protein complex formed when flour is manipulated with water.
gluten
The product of ripened cream which is churned until butterfat separates from buttermilk.
butter
A powdered product after chocolate is processed to remove part of its cocoa butter.
cocoa
The pigment responsible for the bright red color of meat.
oxymyoglobin
It refers to the increase in volume of ice cream.
swell
This ingredient increases foam stability in eggs.
acid
An appetizer or an alcoholic beverage served after dinner.
liqueur
The turbo broiler uses the principle of:
convection
Characteristics of dressed poultry:
feathers are removed and blood is drained
The coagulation of milk in acid is termed:
curdling
It is used in candy making to produce invert sugar.
cream of tartar
It refers to the process of using a strong transmitted light to determine the interior quality of eggs.
candling
The best way to extract the color from annatto seeds is:
use hot oil
Which of the following statements about yeast is true?
Yeasts are commonly involved in wine-making.
These microorganisms are known to produce neurotoxins that cause paralytic shellfish poisoning.
algae
A person who has a foodborne infection has most likely eaten a food containing ___________.
live bacteria
Which of the following microorganism is most likely to cause foodborne intoxication?
Clostridium perfringens
Staphylocci contamination of food often occur through:
food handlers with open wounds
Refrigerated temperatures work to preserve food by:
slowing down microbial growth
Commercial sterility implies that _______________.
microorganisms present in the food will not be able to grown under normal storage conditions.
The first stage of crystal formation during freezing:
nucleation
This fermented product is produced by the action of both yeast and bacteria.
vinegar
A statistical test performed to determine differences between many sets of data.
Analysis of variance
It is not an example of a difference test.
preference test
Hedonic scale rating is a tool used in:
affective test
The weight of the entire food product including the packaging material is called:
gross weight
Which of the following is not true about pH?
It affects sourness of food.
A food preservation method that entails the removal of water in order to prolong the life of food products.
drying
Another name for freeze-drying is:
lyophilization
A food preservation method that encourages the growth and multiplication of selected microorganisms in foods.
fermentation
These substances are needed for forming a fruit gel except
microorganism
It is not an intrinsic factor in food spoilage.
temperature
At high temperatures, the rate of enzyme action decreases because the increased heat ________.
alters the active site of the enzyme.
Lycopene is an important antioxidant normally present in high levels in:
tomatoes
It represents the composite assessment of taste and the blend of odor in the mouth.
flavor
A taste sensation that enhances savory qualities of flavor but does not have a distinct taste itself.
umami
Which does not belong to the group?
potato
Examples of Bicol dishes except:
kilawen
It is made from ground or mashed whole cooked fruit.
jam
Examples of functional foods except:
mango
Tagalog term for “all spice”.
pimiento
Examples of climacteric fruits except:
melon
The principal carbohydrate found in milk.
lactose
A thick and viscous cream that contains 36%-40% milk fat usually used in fruit salads.
heavy cream
A frozen milk product with the lowest milk fat content.
sherbet
These are unripened cheeses except:
Edam
A semi-solid mass formed when milk proteins are acted upon by heat, acid, or enzymes.
curd
His/her duty is to prepare all non-dessert cold foods such as salads and cold hors d’oeuvres.
pantry chef
Food in its raw state minus that which is discarded such as bones, skin, fat, and/or seeds.
edible portion
A large bowl-shaped pan central to Chinese cooking.
wok
One of the largest and serves as an all-purpose knife for cutting meats and for mincing, chopping, and dicing a variety of foods.
French/chef’s knife
It is used to remove scum and grease from the top of stocks, gravies, and other liquids.
skimmers
It is used to drain cooked foods like pasta and to rinse salad greens.
colander
A ladle size which measures 1 cup and used for soup.
8 oz.
This cooking method involves dipping food briefly in boiling water.
blanching
To _____ is to add liquid, such as drippings, melted fat, sauce, fruit juice or water at the surface of roasting meat to help prevent it from drying
baste
A mixing technique which involves beating fat and sugar together until they acquire a light, airy texture.
cream
The type of material used for floors has an impact on efficiency. The recommended material for floors is quarry tile.
Both statements are correct.
Which is not acceptable in designing foodservice establishments?
Using colored lighting or light bulb in the display of food.
An example of a local piece of equipment.
Chinese pressure cooker
Gnawed cartons in the storage room indicate the presence of which pest?
rodents
The recommended distance of septic tanks from drinking water supply is:
50 m
Which of the following does not contribute to food cost variance?
Price increase with increased price of ingredients.
What does high profitability mean?
Food items with low raw food cost.
Each element in the foodservice system needs to work independently to meet its own objective. The elements are interrelated to meet the overall objective of the system.
Both statements are correct.
Facilities make up part of the resources of an organization. The extent of available facilities affects the efficiency of operations.
Both statements are correct.
This foodservice system is concerned with providing dining service.
assembly-serve