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Cookery 9 3rd Quarter Post Test

Authored by Rosemarie Baculio

Education

9th Grade

Used 3+ times

Cookery 9 3rd Quarter Post Test
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35 questions

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1.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

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

4-40-140

4-140-40

140-4-40

40-140-4

2.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

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

Potato masher

Scooper

Scoops or dipper

Baster

3.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

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

Butcher knife

Paring knife

Deli knife

Sandwich knife

4.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

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.

Cutting board

Measuring spoons

Sandwich spatula

Serrated knife

5.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

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

Lettuce knife

Mixing spoon

Bread toaster

Grill

6.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

It is a component of a sandwich which ingredients are placed, consist of some form of bread or dough produce that is whole or sliced.

Structure or base

Moistening agent

Egg

Filling

7.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

It is a component of a sandwich which ingredients are placed, consist of some form of bread or dough produce that is whole or sliced.

Structure or base

Moistening agent

Egg

Filling

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