Test I. MULTIPLE CHOICE: Read the statement carefully. use CAPITAL letters. 1. It refers to the family of macaroni products of varying sizes and shapes. A. cereals B. alimentary paste C. gluten D. starchy paste 2. These are powdery products made from grinding cereal grains like wheat rice, corn, legumes, and root crops. A. flour B. starch C. gluten D. alimentary 3. It is the third widely used source of cereal in the world and second staple crop in the Philippines B. cassava C. corn A. rice D. wheat 4. These flat yellowish noodles made from wheat flour, lye, salt water and fat A. miki B. canton C. sotanghon D. bihon made from munggo beans and corn starch. It is also 5. These are long, thin, round, translucent noodles called nylon or silk noodles A. miki ose the B. canton C. sotanghon D. bihon 6. It is made from a mixture of flour, duck eggs, salt and soda ash. The mixture is kneaded then cut and pressed hard then boiled, flattened, cut, washed and drained. Noodles are then fried in deep fat before packaging A. instant noodles C. pancit canton D. egg noodles C. pancit canton D. egg noodles embutido, luncheon meat, burgers etc. B. as binding agent C. as stabilizing agent D. as gelling agent blanca, bibingka, sapin sapin, kutsinta, etc. B. as binding agent C. as stabilizing agent D. as gelling agent 10. This function of starch is used for gravies, sauces, soups and fillings in pies and pastries A. as thickening agent B. as binding agent C. as stabilizing agent D. as gelling agent 11. Starch is used in cooking dressing such as salad dressings and chocolate beverages A. as thickening agent B. as binding agent C. as stabilizing agent D. as gelling agent 12. These are cultivated plants of the grass family yielding starchy seeds or grains. D. starch A. cereals B. Pasta C. flour 13. It is a general purpose flour with white or creamy color and is used for breads, cookies, and pastries. C. all-purpose flour B. sotanghon 7. These are dried noodles with various flavorings A. instant noodles B. sotanghon 8. This function of starch is used for processed meats like A. as thickening agent 9. This function of starch is used in making pudding, maja A. as thickening agent A. cake flour B. bread flour 14. It is the other term for glutinous flour A. rice flour B. cassava flour 15. The following are examples of cereals C. potato flour except C. cassava A. rice B. corn 16. Good quality fish has the following characteristics except A. Mild seaweed- like odor C. Dark red gills B. Shiny and tight skin D. Firm flesh 17. These are slices cut horizontally form a large fish. D. oat C. drawn fish and sometimes the C. drawn fish A. steak 20. The fish of meat is cut into thin strips using the hands or a knife B. dressed fish A. fillet C. drawn fish D. rice flour A. sticks B. steaks C. dressed fish D. fillet 18. It is a market form of fish where in all meat is taken from the two sides of the fish leaving the backbone B. fillet B. dressed fish 19. The entrails and skin of the fish are removed B. dressed fish D. whole wheat flour " D. flaked head, tail and fins are cut off D. deboned D. flaked Schule

Digestive enzymes supplements are the only type of enzyme supplements that are effective in the body due to their ability to act in the gastrointestinal tract. 1. True 2. False

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An overweight 45-year-old female patient is seen by the primary care physician. She complains of a severe colicky pain in her right upper quadrant about 2 hours after meals but is otherwise healthy. After a history and physical, the physician diagnosis the patient with cholelithiasis.1. Describe the condition and causes of cholelithiasis.2. What are three possible treatments for this condition?3. How would a patient’s diet affect this condition