
Cookery 2nd quarter -part 2
Authored by Alexander G. Romulo
Hospitality and Catering
12th Grade
Used 4+ times

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30 questions
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1.
MULTIPLE CHOICE QUESTION
1 min ⢠1 pt
Mariel bought salad greens for her lunch tomorrow. She washed the vegetables and wanted to remove the excess water from the washed vegetables. What tool must she use to remove the excess water from the vegetables?
Cutting board
Salad spinner
Mixing bowl
Salad server
2.
MULTIPLE CHOICE QUESTION
1 min ⢠1 pt
The following are some ingredients you may use to make mayonnaise, which of the following is the essential ingredient in mayonnaise and other emulsifier dressings?
Mustard
Oil
Egg yolk
Spices
3.
MULTIPLE CHOICE QUESTION
1 min ⢠1 pt
It is the layer of salad greens that lines the plate in which the salad would be served.
Base
Body
dressing
garnish
4.
MULTIPLE CHOICE QUESTION
1 min ⢠1 pt
Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds flavor to the food?
Body
Base
dressing
garnish
5.
MULTIPLE CHOICE QUESTION
1 min ⢠1 pt
Which of the following statements are the sanitary practices when storing salads?
handles the food properly to prevent spoilage and contamination
keep a hand to a maximum contact to ingredients and food
place the food anywhere uncovered
store the food long after preparation
6.
MULTIPLE CHOICE QUESTION
1 min ⢠1 pt
The four basic parts of any salad are the base, ______ garnish and dressing.
Base
Body
dip
bound
7.
MULTIPLE CHOICE QUESTION
1 min ⢠1 pt
Mr. Dela Cruz wants to make a clear, thin, and unthicken liquid flavored by soluble substances extracted from meat, poultry, fish, and bones, and from vegetables and seasonings. What do you think is the flavored liquid that Mr. Dela Cruz wants to make?
Sauce
Mirepoix
Stock
Onion brulee
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