QUARTER 1 TEST

QUARTER 1 TEST

10th Grade

43 Qs

quiz-placeholder

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QUARTER 1 TEST

QUARTER 1 TEST

Assessment

Quiz

Hospitality and Catering

10th Grade

Medium

Created by

ROVELIN CIMAFRANCA

Used 13+ times

FREE Resource

43 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is a small hand tool used generally in decorative works such as making garnishes.

bread knife

butcher knife

channel knife

paring knife

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain, wash or cook ingredients from liquid.

Canister

Colander

Mixing bowl

Soup bowl

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans, and the likes and also used to scrape and clean griddles.

Measuring spoon

Offset spatula

Rubber scraper

Wooden spoon

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream.

Paring knife

Rubber spatula

Wire whisk

Wooden spoon

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is a screen – type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.

Colander

Funnel

Sieve

Skimmer

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.

Fork

Knife

Spoon

Whisk

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching.

Double boiler

Egg Poacher

Frying pan

Omelet pan

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