Midterm Examination - Foodservice Management

COLLEGES OF ADVANCE TECHNOLOGY
AND MANAGEMENT OF THE PHILS. INC.

Provincial Rd. Saranay Dist. Guimba, Nueva Ecija
MIDTERM EXAMINATION
INTRODUCTION TO FOOD SERVICE MANAGEMENT
S.Y 2024-2025
Name: _______________________________ Grade & Section _________________
TEST I. IDENTIFICATION
Directions: Read the sentence carefully. Give the answer/s on the questions being asked below. Write your
answer on the space provided before the number.
___________________ 1. Sources of nutrients that provide heat and energy to body. They are found in rice, and
other starchy foods such as kamote, gabi, potato and ube.
___________________ 2. These are concentrated sources of energy, that transport vitamins A, D, E, and K.
___________________ 3. It builds, repair, and maintain body tissues. They are important constituents of body
cells.
___________________ 4. An organic substance necessary for growth and maintenance of life.
___________________ 5. A kind of vitamin that is essential for normal eye functioning, resistance to infection,
normal growth, and healthy skin.
___________________ 6. A kind of vitamin that are rapidly lost by the urine, feces, and sweat. They help
convert carbohydrates into energy and maintains good digestion and assimilation of food.
___________________ 7. A kind of vitamins that is important in the formation of collagen, a protein that helps
support the skin, bones, and tendons,
___________________ 8. A vitamin that helps in the foundation of red blood cells, muscles and tissues, and
prevents the abnormal breakdown of body fats.
___________________ 9. Some of its examples are calcium, phosphorus, iron, copper iodine, sodium, and
potassium.
___________________ 10. It is the indigestible part of foods; it is not a nutrient, but it provides roughage to
stimulate the intestinal muscle for proper evacuation.
___________________ 11. A mixing technique that requires putting all the ingredients at once and mix it all
together thoroughly before putting it straight into the oven,
___________________ 12. It kills bacteria and enzymes that prevented the dough from rising, what kind of
mixing techniques is this?
___________________ 13. It is a baking technique that uses food scale to measure ingredients if the recipe
requires one, it is also the most reliable method of measurement.
___________________ 14. It is a measuring technique that is used for general purposes, flour is scooped
directly from the container then level it off with the back of a knife.
___________________ 15. It is a basic principle of baking that are liquid at room temperature. This includes
water, milk, eggs, and butter.
___________________ 16. These are solid ingredients at room temperature. These includes all types of flour,
sugar, and yeast.
___________________ 17. It is a basic principle that is used to activate leavening agents and turn liquids into
solids.
___________________ 18. A mixing technique that too much or too little mixing can create an undesirable
texture that could render your dough unusable.
___________________ 19. It is a French term that means “everything in its place”.
___________________ 20. It is the process whereby both material and human are used to obtain that have to
with feeding the individual or the group.
TEST III. VENN DIAGRAM

Directions: Make a Venn Diagram, then compare “The Creaming Method” and “The Rub in the Flour
Method”. Write your answers on at the back of your paper.
21. – 30.
TEST IV. DESIGN ANALYSIS
Directions: Evaluate the packaging based on the principles of layout, graphic, visual message design, creation
tools, quality, value, and appropriateness.
31. – 35.
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36. – 40.
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TEST V. ESSAY WRITING

Directions: Compose a well-organized essay on the given topic, ensuring that you support your arguments with
relevant examples and evidence. Maintain clarity and coherence throughout your essay, making sure that each
point is logically presented and easily understood. Carefully proofread your work for grammatical accuracy and
proper punctuation before submission.
41. – 45. You are the manager of a small food production company. One of your customers has complained that
the packaging of your product caused confusion. They mentioned that the labels were unclear, the packaging
was difficult to open, and there was a lack of important information like allergen warnings. As the manager,
how would you respond to this complaint? What steps would you take to improve both the packaging design
and the labeling to ensure it meets food safety standards and improves customer satisfaction?
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46. – 50. You are given a budget of Php. 2,500.00 to prepare a nutritious dinner for 6 people. The meal should
include a main dish, a side, and a dessert. You must also accommodate one guest who requires a vegetarian
option. How would you plan the meal to stay within the budget while ensuring it is balanced, accommodates the
dietary restriction, and is enjoyable for all?
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Prepared by: Reviewed and approved by:
LOU MIMAR C. GARCILLANO, LPT ALORA G. COPUZ, Ed.D

Instructor Dean, College of Education/ School Director

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COLLEGES OF ADVANCE TECHNOLOGY

AND MANAGEMENT OF THE PHILS. INC.

Name: _______________ Grade & Section _

TEST III. VENN DIAGRAM

TEST V. ESSAY WRITING

LOU MIMAR C. GARCILLANO, LPT ALORA G. COPUZ, Ed.D

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