TLE 10 COOKERY QUIZ

1.      What is  a category of single-use disposable food service ware items such as cups, bowls, plates, trays, clam shells, fork, spoons, knives and straws?

• a. shapes

• b. balance

• c. leaves

• d. service ware

2. 2. . Which of the following is the first step in plating poultry ?

• a. . Presentation should look natural

• b. arrange food in unity                                                  

•      c. place the food into attractive manner

• d. sauces can be improve presentation

   3.How many colors do we need to consider in plating ?

• a. 2-3 colors

• b. 4-5 colors

• c. 6-7 colors

• d. 8-9 colors

     4.Why it is important to check to see that the plate is clean when plating poultry?

• a. . Food safety and avoid contamination

• b. Just the way it is    

• c. just serve it

• d. to increase income

5.Which of the following must be pleasing to the palate of the diners?

• a. flavor

• b. texture

• c. balance

• d. color

6.Which of the following is important in presenting and costing food?

• a. Portion size

• b. Mass size

• c. Big size

• d. short size

7.How will you arrange poultry dish to your plate?

• a. . Avoid overload and crowded plate.

• b. Overloaded plate                                                       

• c. Add as you can.

• d. more crowded

8.What makes food attractive and appetizing?

• a. . Garnish

• b. Texture

• c. . Flavor

• d. Brand

9.Which of this an act of arranging the meal on the individual plate immediately before it‘s served. ?

• a. Plating

• b. Portion

• c. Service

• d. serving

10.What nutrients found  in  the chicken?

• a. Proteins

• b. vitamin A

• c. vitamin C

• d. vitamin E