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Cookery Pretest NC II

Authored by Juvy Pleñago

9th - 12th Grade

Used 207+ times

Cookery Pretest NC II
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26 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The process of removing food and other type of soil from surface as a dish and cutting board is?

Cleaning

Rinsing

Sanitizing

Soaking

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Soap and soap powder used to wash tableware belong to?

Abrasives

Acid cleaners

Detergents

Solvent cleaners

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A utensil made of hard wood which is used for creaming, stirring and mixing is?

Ladle

Rubber scraper

Spatula

Wooden spoon

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Used to weigh large quantity of ingredients in kilos, commonly in rice flour, sugar, vegetables and meat is?

Household scale

Measuring cups

Timer

Triple beam balance

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Used to weigh large quantity of ingredients in kilos, commonly in rice flour, sugar, vegetables and meat is?

Household scale

Measuring cups

Timer

Triple beam balance

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Made of thin slice of bread in different shapes are called?

Canapes

Cocktail

Hips and dips

Relish

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the fundamentals of plating you observe least in presenting appetizer?

Arrangement on the plate

Balance

Color harmony

Portion size

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