A. DIRECTION: Analyze the following sentences below and identify whether it is true or false. Draw a square
for true and triangle for false. Write the answer on your answer sheet.
1. In designing a food service system it is essential to set forth the system requirements relating to costs,
menu, and quality.
2. The most reliable judgement of quality is rendered by the ultimate consumer.
3. The major responsibility of a manager is to keep the menu balanced, attractive and varied
4. The conventional food service system is the most common of the food system.
5. Frying gives a unique baked flavour.
6. Braising is similar to grilling.
7. Boling is a type of dry cooking method.
8. Dry and moist cooking method both use liquid in cooking.
9. Poaching is more applicable to foods which are more delicate and easy to digest
10. Appearance of the food when served also influences its acceptability to the consumer and his enjoyment


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