
Perform Mise-en-Place Appetizers
Authored by Lian Marie Espiritu
Other
11th - 12th Grade
Used 37+ times

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20 questions
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1.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
What is sanitizing?
reducing dirt from a surface
reducing the pH of the surface
reducing hardness of water
reducing pathogens to safe level
2.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
What is the importance of proper cleaning and sanitizing of tools and equipment?
it increases the risk of food-borne diseases.
it hinders or delay preventive maintenance.
it reduces the efficiency as stated in the manual.
it removes and reduces visible dirt and harmful microorganisms that causes illness.
3.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
What will be the most important safety measure in handling chemicals?
first-aid information and steps to take in during an emergency.
use chemicals that are approved for use in the foodservice operation.
identify hazardous ingredients and identity information of the chemical.
store chemicals in their originals containers away from the food preparation.
4.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Which of the following activities is part of the mise-en-place preparation?
cooking of the food
serving of plated food to the customers
plating and garnishing of cooked food items
cleaning and sanitizing kitchen utensils and surfaces
5.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Which among the following is considered the simplest appetizers?
eggs
fish and shellfish
nuts and legumes
fresh fruits and vegetables
6.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
What is the term for bite-size open faced sandwiches consist of tiny portions of food presented on bases of bread, toast, or pastry?
appetizer
canapé
hors d’ oeuvres
pate
7.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
When are appetizers served?
after the main course
at the start of the meal
before the dessert
before the after dinner drink
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