Cookery Quiz Week 1

Which of the kitchen tool is used to measure smaller quantities of ingredients called for in the recipe? It comes in variety of sizes, shapes, materials and colors?

             

• Measuring Cups

• Household Scales  

• Measuring spoons

• scoops or dippers

What type of utensil is used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow ground?

             

• Butcher knife 

• French knife 

• Paring knife

• Shears

What is the best equipment for storing because it has special compartment for meat, fruits and vegetables to keep the moisture content of each type of food to avoid spoilage?

            

• Freezers  

• Refrigerators 

• Coolers

• Chillers

What is the right tool used to level off ingredients when measuring and to spread frostings and sandwich filling?

             

• Spatula    

• Knife 

• Rubber Scraper

• Spoons

Which among the stainless steel material enable you to grab easily and transfer larger food items, poultry or meat portions to a serving platter, hot deep fryer, and plate?            

               a.                     c.

               b.                                         d.

• Serving spoons

• Ladle 

• serving forks

• Serving tongs

Thermal sanitizing involves the use of hot water or steam.

• True

• False

• Maybe

• Sometimes

What do you call a cleaning compound which is commonly referred to as degreasers? 

       

• abrasive   

• acid cleaners

• detergents 

• solvent cleaners 

Which of the following is NOT a sanitizing agent? 

      

• ammonium compounds  

• chlorine 

• iodine

• soap 

Which of the following is used to remove heavy accumulations of soil that are difficult to remove with detergents, acids and solvents? 

    

• abrasive 

• acid cleaners

• detergents 

• solvent cleaners

Solvent cleaners are used periodically in removing mineral deposits and other soils that detergents cannot eliminate.

• True

• False

• Maybe

• Sometimes