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PRACTICE TESTS FOR THE LICENSURE EXAMINATION FOR TEACHERS

FOODS
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
3. Milk is good for all persons of any age. It contains
a.
nutrients necessary for good health
b.
Vitamins that regulates body processes
c.
Calcium for the development of the bones and teeth.
d.
All of there
4. Food 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.
5. Proteins are essential food nutrients needed by our body. It
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
6. The 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
7. Food iron is much needed by the blood in building hemoglobin. It 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
8. Iodine intake is needed by the thyroid glands is generally found in sea foods. Insufficiency intake of this minerals causes
a.
tonsillitis
c. bad breath
b.
goiter
d. enlargement of the glands
9. Water is important to our body. It acts as solvent for food and gases and maintain body temperature. To maintain the water lost we
need to drink
a.
10 glasses a day
c. 3 times a day
b.
6-8 glasses a day
d. 5 glasses a day
10. Lechon kawali is a Filipino favorite dish known in various names in the country. When ordering for its meat the suitable cut
is__________________.
a. pigue
c. kasim
b. pata
d. Liempo

11. Which of the following should NOT be included in the food plan even if one desires to minimize
food cost?
a. Food in season
c. unregulated local food
b. Ingredients of poor quality
d. inexpensive food items
12. The pyramid of three (3) 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
13. Carbohydrates, fats, proteins, vitamins, minerals and water are basic nutrients essential in
maintaining body functions and good health. Which of these comprises 2/3 of the body weight?
a. Nutrients
c. blood
b. Water
d. tissue
14. When a family of six members has to satisfy its nutritional requirements from their monthly
income, they must have one of the following elements.
a. Separation
c. reproduction
b. Food budget
d. food threshold
15.Vitamin C, known as ascorbic acid prevents scurvy. It is the
a. swelling and bleeding of the gums
b. loosening of the teeth
c. soreness of the joints
d. all of these
16.Vit D is a fat soluble vitamin which can prevent and cure
a. Pellagra
c. rickets
b. beriberi
d. scurry
17. .In 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
18.
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
19. Our body performs vital processes which use energy as compared to a machine, which uses gasoline. The 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. Carbohydrates gives a steady and constant supply of energy to our tissues, nerves and cell to meet 50% of the total energy
requirements in the form of
a. dextrose
c. glucose
b. lactose
d. sucrose
21. Glycogen or animal starch is used directly to supply energy during exercise and work. It can be changed to glucose and
calculated as such by the blood from the
a. bones
c. nerves
b. liver
d. heart
22 Fats, like carbohydrates, provides energy for the body, act as a carrier of Vitamin A, D, E and K, and
a. maintain life but do not support growth
b. act as a dietary lubricant
c. transport fatty substances
d. solvent of Vitamins
23. Marasmus comes from a Greek word meaning wasting. It is the outcome of source energy deficiency and characterized by
a. thin and light-colored hair, straight and easily falls wet.
b. Pigmented skin on legs, buttocks and arms with some parts peeling off
c. Fare resembling and old man and fare bearing
d. All of these

24. The 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
25. Person most susceptible to iron deficiency anemia are
a. men
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b. school children
c. pregnant and lactating mothers
d. teenager
26. One 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
27. There are factors that can help a person to have a good appetite, one factor is not Which among the choices:
a. sweet aroma of food
b. unpleasant surroundings
c. food with delicious flavor
d. attractive color combination
28. Abnormal appetite is likely to happen if
a. the food on the table is very appetizing
b. there is habitual use of drugs
c. the food is served on time
d. the family is engaged in pleasant conversation
29. Food 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
30.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
31.Empty calorie foods are not good for the young children because of their harmful effects. Some 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
32.Food beliefs spread easily because of the following reason
a. The Filipinos are very intelligent people
b. There is a continued misleading info from newspapers, radio and TV.
c. This is being taken up in school
d. Educated persons participates on it
33. A canteen teacher uses this simple tool containing the complete list of foods, goods and supplies to be bought.
a.Budget
c. receipt
b.menu guide
d. market list
34.The 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
35.The best type of milk for pre-schools is
a. sweetened condensed milk
c. whole fresh milk
b. skimmed milk
d. infant formula
36.Pre-schoolers are usually active. The 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
37.For building muscles, a child must be give more of
a. carbohydrates foods
c. mineral rich foods
b. protein-rich foods
d. fat-rich foods
38.An example of vegetables that contains protein is
a. squash
c. leafy vegetables
b. cabbage
d. legumes and dried beans
39.An example of a vegetables that is needed food good vision is
a. carrots
c. sayote
b. string beans
d. eggplant
40. A kind of chemical leavening agent that makes the cakes rise and become light and porous is
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a. baking powder
c. eggwhites
b. yeast
d. cream of tartar
41. 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
42. A flour mixture which can be poured or stirred is
a. dough
c. batter
b. muffin
d. biscuits
43. A special flour which is used in cake making;
a. whole wheat flour
c. cake flour
b. all purpose flour
d. bread flour
44. A flour mixture which can be kneaded or rolled:
a. dough
c. batter
b. muffin
d. biscuits
45. 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
46. 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
47. Frosting 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.
48. When 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
49. A cake will be tough if
a. too hot oven temperature
c. too much shortening added
b. too much liquid added
d. too little baking powder used
50. To decorate or adorn the food to improve its appearance and appeal is to
a. design
c. arrange
b. garnish
d. display
51. To cook by dry heat in an oven or closed space is to
a. toast
c. bake
b. broil
d. roast
52. To mix thoroughly two or more ingredients until you cannot identify one from the other is to
a. combine
c. mix
b. blend
d. stir
53. To rub or work shortening against the side of the bowl until smooth and fluffy
a. stir
c. blend
b. cream
d. mix
54. To combine shortening and flour mixture until particles resembles like a polvorin is to:
a. blend
c. cut in
b. mix
d. stir
55. To separate fine from coarse dry ingredients through a sifter is to :
a. sieve
c. sift
b. strain
d. drain
56. To flatten a ball of dough with a rolling pin until it is of the desired thickness is to:
a. roll out
c. shape
b. flatten
d. knead
57. To incorporate air and increase volume by rotary motion is to;
a. whip
c. stir
b. beat
d. cream
58. To work a stiff dough by pushing with the heel of the hand, folding it over until the dough becomes smooth and stretchy is to:
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a. roll
c. punch
b. knead
d. fold
59. A microscopic single celled plant that grows best in fruits. It is used in bread making:
a. yeast
c. bacteria
b. mold
d. microorganism
60. This process in involved when icing is generously applied or lavishly packed on a cake.
a. dripping
c. filling
b. chilling
d. frosting
61. The stage by which sugar is converted to alcohol and carbon dioxide is called________________.
a. kneading
c. conditioning
b. fermentation
d. leavening
62. In alcoholic fermentation, one of the following should be avoided to prevent the activities of aerobic organisms.
a. Sugar
c. exposure
b Air
d. light
63. Coconut is a wonder fruit whose uses are enormous. Its meat is used to produce____________.
a. coconut chips
c. disinfectant
b. charccal particles
d. flour
64. The quality and extent of kneading is extremely important in developing gluten. Kneading
requires one of the process below.
a. Circulating motion
c. folding and pounding motion
b Stretching and pounding motion
d. stretching and folding motion
65. Food and food ingredients are vulnerable to chemical reactions. Which of the following is
Affected by dextrimigation due to day heat?
a.Salt
c. starch
b.Acid
d. sugar
66. Visitors are coming very shortly and quick bread has to be served on time. Which of the
following leavener will you use?
a.Baking powder
c. yeast
b.Baking cream
c. baking soda
67. To prevent cracking, 3/6 part corn starch is mixed with the finest and whitest sugar. This type of
sugar commonly used for icing is commercially as___________________.
a.Granulated sugar
c. brown sugar
b.Sugar beets
d. confectionery sugar
68. Adding baking soda when cooking vegetables to retain its green color and crispiness is a
BAD practice because_________________.
a. They become less palatable
c. they become hard to digest
b. The flavor of vegetable is modified
d. vitamin C is destroyed in the
presence of alkali
69. Dad is requesting you to make a without fat for his birthday. Which of the following will
you bake for him?
a. Sponge cake
c. unshortened cake
b. Shortened cake
d. chiffon cake
70. The significant function of leavening agent is to__________________.
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
71. This popular cake is made from the combination of sponge and butter.
a. angle cake
c. chiffon cake
b.. yellow sponge cake
d. jelly roll
72. We need to care for the elderly so that at night time to induce them to sleep they should be
given ________________.
a. cup of tea
c. a cup of chocolate
b. glass of milk
d. glass of fruit juice
73. Ingredient is use to contribute taste and smell for baked products.
a. spices
c. vanilla
b. food coloring
d. sesame oil
74. Biological leavening agents are usually used in food preparation. One of them is identified
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below.
a. baking soda
c. baking powder
b. yeast
d. ammonium powder
75. To 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
76. Your students requested you to help them prepare the refreshment for their
orientation party. Which of the following food combination will you serve them?
a. Soft drinks and chips
b. Potato chips
c. Fruit juices with sandwiches
d. Sago with fish ball
77. One of the following vitamins is usually deficient among vegetarians. Which one is it?
a. iron
c. cobalamin
b. C
d. centrum
78. If you will enhance the taste and smell of your bake project then what product will you add
to the mixture?
a. flavoring
c. shortening
b.leavening agents
d. food coloring
79. You are to buy flour to be used for baking cookies. Which type of flour will you purchase?
a. all-purpose
c. cake flour
b. bread flour
d. malagkit flour
80. It is said that a pregnant mother is eating for two so it is advisable to
a. eat what is required
c. eat moderately

b. eat more often

d. reduce for a thin figure

81..Calcium is essential for proper development of strong bones and good teeth. It 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
82. Inadequate intake of Vitamin A can cause an eye disease called
a. sore eyes
c. xeropthalmia
b. night blindness
d. farsightedness

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