2nd qtr test joni

1. Student A is preparing a BLT sandwich for her lunch. Which color of chopping board should she use to cut the vegetables?

• blue

• brown

• green

• white

You plan to serve the simplest dessert containing fresh cut or cooked 

        fruit for your birthday party. Which of the following fits with your plan?

• custard

• fruits

• gelatin

• puddings

What is the primary flavor of a classic tiramisu?

• coffee

• chocolate

• lemon

• vanilla

To prepare her son’s sandwich, she is looking for a small, flat, 

         round-bladed utensil with a serrated side so she can apply the sandwich 

         spread. The utensil she is looking for is a ____.

• cookie cutter

• cutting board

• serrated knife

• sandwich spatula

A food crew has difficulty in pureeing the strawberry with the fork. What 

       equipment will you suggest that can ease his work?

• blender

• food processor

• grater

• mixer

Why do you think a souffle may fail to rise during the baking process?

•   A. The base mixture is well-prepared.

  
  

•   B.  The temperature range is maintained.

•   C.  The egg whites are beaten incorrectly.

• D.  Fresh eggs with high protein content are used.

Your friend wants to maintain the right consistency of her ice cream. 

          What equipment will you suggest to him?

• chiller

• freezer

• icebox

• ice cream maker

Student D is preparing a mango crepe for the visitors. Among the listed 

         kitchen tools, select the cookware he needs to prepare the sauce for the 

         mango crepe. 

• double boiler

• saucepot

• steamer

• saucepan

 You will use a blue-colored chopping board to cut cooked meat in your 

         sandwich. Why is using color-coded chopping boards recommended in 

         the kitchen?

• It is one way to make the kitchen look aesthetic.

• It is a practice to be done to be well-organized in the kitchen.

• It is the only requirement in the industry and every chef should 

                     stick to it.

• It is used to minimize the risk of cross-contamination during food 

                     preparation.

When preparing spreads, which of the following tools should be used to

         measure the mayonnaise?

• dry measuring cup

• liquid measuring cup

• tablespoon

• teaspoon