Diagnostic Test

A sweet course or dish which is usually served at the end of a meal.

• Sauce

• Dessert

• Appetizer

• Stock

All of the following are characteristics of good fruit desserts, EXCEPT

• appetizing aroma

• simple and attractive

• slightly chilled temperature

• moderately sweet

What is the process of putting your product into containers for easy distribution?

• Packaging

• Labeling

• Wrapping

• Storing

Which of the following guidelines is not included in making vegetable salad.

• Cooked to a firm, crisp texture and good color

• Cooked until completely tender and overcooked

• Thoroughly drained and chilled before using

• Marinated or soaked in a seasoned liquid

Which of the following appetizers are made out of thin slices of bread in different shapes.

• Relish

• Hors D’ Oeuvres

• Cocktail

• Canapé

Your younger sister accidentally swallowed poison. What first aid treatment should you do?

• Read the label of the poisonous material.

• Remove anything remaining in the mouth.

• Give her a glass of water or any fruit juice.

• Give her a spoonful sugar or any kind of sweets.

Which of the following considerations are essential in choosing ingredients for high quality salads?

• quality and quantity

• freshness and variety

• texture and color

• crispiness and taste

Which of the following procedures for quantity green salad production is the last step to do?

• Arrange salad plates on worktables

• Add dressing before serving

• Prepare all ingredients

• Refrigerate until serving

Which of the following is the proper order in washing the dishes?

• chinaware, utensils, silverware, glassware

• utensils, silverware, glassware, chinaware

• silverware, chinaware, glassware, utensils,

• glassware, silverware, chinaware, utensils

Which of the following sanitary practices is not true in storing desserts?

• Wash utensils and equipment thoroughly

• Keep away from food when you are ill

• Store foods and ingredients in a dry place

• Safeguard the food during distribution