2nd Quarter Assessment in Cookery

1. It is the most important principle for sandwich safety after preparation to avoid spoilage.

• A. 4 – 40 - 140

• B. 4- 140 – 40

• C. 140 – 4 - 40

• D. 40 – 140 – 4

2. Which tool is used to measure in serving of soft foods, such as filling ice cream, and mashed potato?

• A. potato masher

• B. scooper

• C. scoops or dipper

• D. baster

3. There are many kinds of kitchen knives, each with a special use. Which one is used to cut thick sandwiches?

• A. butcher knife

• B. paring knife

• C. deli knife

• D. sandwich knife

4. A small flat, round bladed utensil that is serrated on one side and smooth on the other, used to apply food spreads over bread slices.

• A. cutting board

• B. measuring spoons

• C. sandwich spatula

• D. serrated knife

5. A plastic, serrated edge knife that is designed to slice lettuce without causing the edges to turn brown.

• A. Lettuce Knife

• B. Mixing Spoon

• C. Bread Toaster

• D. Grill

6. A salad tool used to remove excess water from the salad greens.

• a. mixing bowl

• b. salad server

• c. salad spinner

• d. cutting boards

7. Used to hold salad ingredients for mixing, or for tossing.

• A. knives

• B. cutting board

• C. mixing bowl

• D. salad server

8. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafoods, fruits and vegetables.

• A. appetizer salad

• B. accompaniment salad

• C. main course salad

• D. dessert salad

9. Salad ingredients are arranged on plate rather than being mixed together

• A. fruit salad

• B. composed salad

• C. bound salad

• D. vegetable salad

10.Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds flavor to the food?

• A. body

• B. garnish

• C. base

• D. dressing