SPJ International Technology Institute Inc.

San Isidro Poblacion, Tinambac, Camasrines Sur

Meal Management
PRELIM EXAM TABLE OF SPECIFICATION

TOPICS NO. OF PERCENTAGE NO. OF ITEMS KNOWLEDGE COMPREHENSION APPLICATION ANALYSIS SYNTHESIS EVALUATION
HOUR
1. Planning Meals 2 Hours 20% 10 1,5,6 2,3,4,7,8,9 10

2. The Food Pyramid 1 Hour 10% 5 12,13,14 11,15

3. Sources and Functions 10 20,22,23,24,
of Food Nutrients
2 Hours 20% 16,17,18,19,21
25,
4. Food Groups: Sources
and Functions
1 Hour 10% 5 26,27,28 29,30,
5. Differences in Food
Habits
1 Hour 10% 5 32,33,35 34 31

6. The Food Budget: Guide 1.5

for Economical Meals
15% 8 36 38,41 37,40 39,42,43
Hours

7. Procedure in Menu 1.5

15% 7 44-50
Planning Hours
Total 10 Hours 100 % 50 Items

Noted by:

JOSEPHINE P. PRIMAVERA
Academic Head

Prepared by:

Ms. Jessalyn C. Vale

Instructor
 SPJ International Technology Institute Inc.
San Isidro Poblacion, Tinambac, Camasrines Sur

Meal Management
Prelim Examination
Name:____________________________________ Section:___________ Date:__________ Score:_______

“Never stop learning because life never stop teaching.”

General Direction: Choose the best answer.

1. You have been told what is going to be served at a dinner party, starting with the main course. This is
referred to as:
a. The meal manager’s list c. The meal guidelines
b. The menu d. The nutritional guide
2. Jennifer is in her first apartment with a small kitchen. If she volunteers to prepare her family Thanksgiving
dinner, which is the MOST IMPORTANT example of a meal planning principle Chris needs to use?
a. Age and health concerns c. Budgeted amount for food
b. Equipment available d. Time and energy available
3. Rica is planning a birthday party for her grandmother and her friends at the nursing home. Which meal
planning factors should Hannah pay special attention to?
a. Budgeted amount of food
b. Food preparation skills and age/health concerns
c. Equipment, time and energy
d. Number being served and food for leftovers
4. Judy Ann is preparing a meal with a can of potatoes, a can of diced tomatoes, some celery, a few carrots,
and a can of chicken broth, along with a leftover chicken breast. A quick meal is needed. Which time-
saving technique is the best to use?
a. Cooking ahead and freezing a meal c. Cooking a one-dish meal
b. Using a microwave recipe d. Using a slow-cooker recipe
5. A family member has diabetes. It’s important to consider individual health needs when planning meals.
You should choose what type of recipes when serving an individual with diabetes?
a. High fiber c. Low carbohydrates
b. Low protein d. Low sodium
6. What should Yloisa do right before she washes the final dishes?
a. Add up the cost of the meal
b. Plan meals for the next day
c. Evaluate the steps of the meal from menu planning to clean up
d. Store the leftovers
7. Juliet bought and used whatever meat was on sale, even if it meant having it several times that week. To
vary the menu, the best weekly planning advantage is:
a. Prepare the same foods several time that week
b. Saving time in planning and shopping
c. Assuring all nutritional needs are met
d. Using creativity and variety in meal planning
8. If you don’t want to wait for a whole chicken to roast, which time-saving technique is best to use?
a. Get all the family to pitch in to prepare the meal
b. Use the leftovers from another meal
c. Use a quick cooking recipe
d. Use recipe that use smaller pieces to cook in less time.
9. When family members get to prepare the dinner menu on different nights, the strategy for meal planning
is to:
a. Anticipate what preparation method will be used
b. Use creativity and variety in meal planning
c. Assure they get all their nutritional needs met
d. Save time in planning and shopping
10. The BEST reason for storing foods properly at home is:
a. Fewer calories in foods c. Fewer servings per persons
b. Less retention of nutrients d. More cost-effective meals
11. According to the My Pyramid food guidance systems, a person should obtain most of their fat from
__________.

Prepared by:

Ms. Jessalyn C. Vale

Instructor
 SPJ International Technology Institute Inc.
San Isidro Poblacion, Tinambac, Camasrines Sur
a. Beef, chicken and fish
b. Vegetables, oils, nuts and fish
c. Fats, oils, and sweets
d. Milk, yogurt, and cheese
12. How many servings of vegetables do we need each day?
a. 6-11 c. 3-5
b. 2-3 d. 1-2
13. The United States Department of Agriculture’s Daily Food Guide call for eating ______ servings of the
Bread, Cereal, Rice and Pasta Group.
a. 1-3 c. 6-11
b. 4-5 d. 12-15
14. Egg, milk, and meat are usually classified as group sources of
a. Carbohydrates c. fat
b. Protein d. Vitamins
15. Which of the following beverages has no fats, sugars, or oils?
a. Milk c. Coffee with cream
b. Root beer d. Ice tea unsweetened
16. The nutrients calcium and vitamin D work together to…
a. Build strong muscles c. Prevent arthritis
b. Build strong bones d. None of these
17. _______________ are especially at risk for osteoporosis.
a. Men c. Children
b. Women d. Teenagers
18. If you do not get enough iron …
a. Your skin will be dry and flaky
b. Your eyesight will be poor
c. You will feel tired and weak
d. You will have soft bones
19. __________ and ____________ are 2 foods rich in vitamin A.
a. Wheat bread and tuna fish c. Minerals, water and tofu
b. Milk and carrots d. Meat Group
20. Which of these is NOT considered a nutrient?
a. Vitamins c. Fiber
b. Mineral d. Fats
21. Which of these is required on the food label?
a. Total carbohydrate c. Iron
b. Sugar d. All of the above
22. All of the following are needed for strong bones except:
a. Thiamin c. Magnesium
b. Calcium d. Vitamin D
23. This nutrient is most important for healthy vision:
a. Vitamin K c. Calcium
b. Iron d, Vitamin A
24. Which of the following nutrients is known as the sunshine vitamin?
a. Vitamin C c. Vitamin K
b. Vitamin A d. Vitamin D
25. Which of the following is the best source for omega-3 fatty acids?
a. Corn oil c. Pork
b. Wheat products d. Sardines
26. This mineral is essential for healthy red blood cells and a deficiency might cause anemia.
a. Iron c. Calcium
b. Magnesium d. Phosphate
27. Foods from the meat, poultry, fish, dry beans, eggs and nuts group are an important source of ________?
a. Iron c. beta carotene
b. Fiber d. calcium
28. This food group is our body’s best source of energy?
a. Meat Group c. Breads and cereals
b. Fats, oils and sweets d. Milk and cheese
29. What food doesn’t belong to this group?
Prepared by:

Ms. Jessalyn C. Vale

Instructor
 SPJ International Technology Institute Inc.
San Isidro Poblacion, Tinambac, Camasrines Sur
a. Chicken c. Crab
b. Kiwi d. lamb
30. One of the following does not belong in this food group:
a. Banana c. beef
b. Peach d. prune
31. What food doesn’t belong to this food group?
a. Chocolate milk c. Ice cream
b. Cream cheese d. Salad Dressing
32. Pinakbet is a popular vegetable dish identified with the Bikolanos.
a. True b. False
33. Hindus consider the _______ as a sacred animal and therefore beef is not eaten and cannot be found in
their menu.
a. Snake c. Cow
b. Turkey d. Goat
34. Individual, social, cultural, religious, economic, environmental, and political factors all influence people’s
eating habits.
a. True b. False
35. To the Muslims, eating is a matter of faith for those who follow the dietary laws called__________.
a. Mashboo c. Haram
b. Halal d. Salat
36. In Islam, the foods that are questionable for consumption are known as:
a. Mashboo c. Haram
b. Halal d. Salat
37. What is an important cost-saving strategy to consider when shopping for foods?
a. Buy beauty products and cleaning products at the grocery store
b. Never shop when hungry
c. Buy national brands only
d. Use whole milk over other types of milk
38. Which category of food is selected by color, smell, and touch?
a. Canned beans c. Fresh Vegetables and fruits
b. Frozen foods d. Milk and cheese
39. A person can make a healthier food choices when shopping for packaged and canned foods by:
a. Buying more canned than packaged foods c. Buying only organic food products
b. Purchasing larger sizes d. Reading the nutrition labels
40. What is an important cost-saving strategy to consider when shopping for foods?
a. Buy by unit pricing and need
b. Buy only in bulk
c. Buy foods only that you have a coupons and discounts for
d. Buy only store brands
41. Nutrition information included on a food label provides information about:
a. Diseases the food might prevent c. How good the food will taste
b. Nutrients and calories in the food d. The color and shape of the food
42. After work, Rizzalyn stopped at the supermarket and purchased a pre-cooked rotisserie chicken and a
bag of pre-cut lettuce and vegetables for a salad for dinner. The factor MOST LIKELY affected her food
choices was:
a. Family food preferences c. Family Income
b. Family preferences d. Time available for preparing foods
43. Vanessa and Judy Ann like pizza, but their brother will dislikes it. Their mom bought microwavable pizza
and ground beef to make spaghetti. The factor that MOST LIKELY affected their mom’s food shopping
choices is:
a. The family income c. Family Values
b. Family food preferences d. The meal manager’s shopping skills
44. In which category is entertainment found in a budget?
a. Fixed expenses c. Flexible expenses
b. Income d. Spending Money
45. Rica is planning a special lunch for her Aunt Liz. The FIRST task she should complete is to:
a. Consider the family’s meal pattern preferences
b. Plan the menu
c. Plan for leftovers
Prepared by:

Ms. Jessalyn C. Vale

Instructor
 SPJ International Technology Institute Inc.
San Isidro Poblacion, Tinambac, Camasrines Sur
d. Set the table
46. To help Vanessa avoid spending the whole morning cleaning after breakfast, she should:
a. Clean as she cook c. Load the dishwasher after the guests leave
b. Wash all dishes by hand d. Wash all dishes the next day
47. The cook has completed the preparation and cooking of the food. What should be the NEXT step?
a. Plan the menu c. Complete the work plan
b. Set the table d. Evaluate the meal
48. After Juliet plans the menu, what should she do NEXT?
a. Prepare/Cook the food
b. Evaluate the meal
c. Consider meal pattern preferences of those she is serving
d. Serve the meal
49. Rizzalyn completed her market order. What should she do NEXT?
a. Gather ingredients and equipment c. Complete the work plan
b. Consider foods to produce leftovers d. Set the table
50. To save time, gather all ingredients immediately BEFORE:
a. Beginning preparation c. Cleaning the kitchen
b. Completing the work plan and timetable d. Planning the menu

GOD BLESS!!!

Prepared by:

Ms. Jessalyn C. Vale

Instructor