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Cookery 9 Quarterly Examination

Authored by Ivy Mañas

Other

7th Grade

Used 1+ times

Cookery 9 Quarterly Examination
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35 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following knife is used for trimming and paring fruits and vegetables?

Butcher knife

French knife

Paring knife

Shears

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is used to wash tablewares, surfaces, and equipment.

detergent

solvent cleaner

acid cleaner

abrasive cleaner

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What kitchen tool is used to fill the jars?

scraper

funnel

whisk

serving tong

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is a French term which means ‘set in place’ that is you have everything ready to cook and in its place.

CanapÈ

Relishes

Mise ‘en place

Hot Hors d’oeuvres

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate one’s appetite.

Appetizer

Dessert

Hamburger

Salad dressing

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

These appetizers are typically prepared in advance and served cold.

Hot Hors d’oeuvres

Cold Hors d’oeuvres

Relishes

Cocktails

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

In food presentation, this may be an uncut portion of the main food item.

garnish

slices

serving portion

centerpiece

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