1. This is the process of quickly chilling cooked foods in a sink with ice water bath.

• A. Cooling

• B. Reconstituting

• C. Soaking

• D. Venting

2. It refers to the manner of putting away or reserving food for future use.

• A. Keeping

• B. Reserving

• C. Storing

• D. Throwing

3. What procedure is applied to bring a concentrated solution to normal strength orcondition by adding water?

• A. Reconstituting

• B. Reconstructing

• C. Storing

• D. Watering

4. What electrical appliance is used for storing stocks, sauces and soups?

• A. Chiller

• B. Microwave oven

• C. Mixer

• D. Refrigerator

5. Which of the following is an ingredient used to reconstitute stocks, soups and sauces?

• A. Flour

• B. Ice

• C. Water

• D. Yolk

6. What should be placed in the containers of stored stocks, soups and sauces?

• A. Label

• B. Mark

• C. Price

• D. Weight

7. What will you do with the unused sauces that had been reheated?

• A. Discard

• B. Reheat

• C. Serve

• D. Store

8. How many days will a stock last if it is properly kept and refrigerated?

• A. 1 to 2 days

• B. 2 to 3 days

• C. 3 to 4 days

• D. 6 to 7 days

9. What is the temperature danger zone for sauces?

• A. 5°C - 60°C

• B. 10°C - 40°C

• C. 20°C - 60°C

• D. 25°C - 100°C

10. How many hours will an improperly cooled stock last before it spoils?

• A. 1-2 hours

• B. 2-4 hours

• C. 5-6 hours

• D. 6-8 hours