TLE 10 (4TH QUARTER)

TLE 10 (4TH QUARTER)

10th Grade

15 Qs

quiz-placeholder

Similar activities

Kitchen Equipment

Kitchen Equipment

7th - 12th Grade

20 Qs

Kitchen Equipment and Measuring Quiz

Kitchen Equipment and Measuring Quiz

9th - 12th Grade

20 Qs

Culinary Arts & Business

Culinary Arts & Business

10th Grade - University

10 Qs

TOOLS AND EQUIPMENTS

TOOLS AND EQUIPMENTS

7th - 10th Grade

20 Qs

Career Paths Cooking Book 1 Unit 4 & 5 Tools 1 & 2

Career Paths Cooking Book 1 Unit 4 & 5 Tools 1 & 2

9th - 12th Grade

17 Qs

License to Cook - Module 2 Knives Out (Task 1)

License to Cook - Module 2 Knives Out (Task 1)

9th - 12th Grade

16 Qs

Foundations of Restaurant management 2 Chapter 17

Foundations of Restaurant management 2 Chapter 17

9th - 12th Grade

20 Qs

Foundations of restaurant management 2 3rd quarter final

Foundations of restaurant management 2 3rd quarter final

9th - 12th Grade

20 Qs

TLE 10 (4TH QUARTER)

TLE 10 (4TH QUARTER)

Assessment

Quiz

Professional Development, Life Skills

10th Grade

Medium

Created by

JEAN NASAYAO

Used 166+ times

FREE Resource

15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is for general purpose chopping, slicing, and dicing.

FRENCH KNIFE

UTILITY KNIFE

BONING KNIFE

CLEAVER

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Used for boning raw meats and poultry.

FRENCH KNIFE

UTILITY KNIFE

BONING KNIFE

CLEAVER

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is used for carving roast chicken and duck.

FRENCH KNIFE

UTILITY KNIFE

BONING KNIFE

CLEAVER

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is used for cutting through bones.

FRENCH KNIFE

UTILITY KNIFE

BONING KNIFE

CLEAVER

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the water percentage of a Chicken fryer/whole if its aleady cooked?

60

61

59

54

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

_________ is 70% of muscle tissue.

protein

vitamin

water

fats

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

_________ is 20% of muscle tissue and its coagulates when it is heated. It becomes firmer and loses moisture

water

protein

vitamin

fats

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?