Perform Mise-en-Place Appetizers

Perform Mise-en-Place Appetizers

11th - 12th Grade

20 Qs

quiz-placeholder

Similar activities

Food Safety Review

Food Safety Review

9th - 12th Grade

16 Qs

Prepare and Present Salads and Dressings

Prepare and Present Salads and Dressings

11th - 12th Grade

20 Qs

Food Safety

Food Safety

9th - 12th Grade

17 Qs

Long Quiz in Cookery

Long Quiz in Cookery

12th Grade

25 Qs

Sanitation and Safety Quiz

Sanitation and Safety Quiz

11th - 12th Grade

15 Qs

ServSafe Manager Practice Test

ServSafe Manager Practice Test

11th - 12th Grade

20 Qs

Servsafe Food Handler

Servsafe Food Handler

9th - 12th Grade

15 Qs

Serv Safe

Serv Safe

9th - 12th Grade

15 Qs

Perform Mise-en-Place Appetizers

Perform Mise-en-Place Appetizers

Assessment

Quiz

Other

11th - 12th Grade

Medium

Created by

Lian Marie Espiritu

Used 37+ times

FREE Resource

20 questions

Show all answers

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

Create a free account and access millions of resources

Create resources
Host any resource
Get auto-graded reports
or continue with
Microsoft
Apple
Others
By signing up, you agree to our Terms of Service & Privacy Policy
Already have an account?