Cookery 9 Quarterly Examination

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

• Butcher knife

• French knife

• Paring knife

• Shears

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

• detergent

• solvent cleaner

• acid cleaner

• abrasive cleaner

What kitchen tool is used to fill the jars?

• scraper

• funnel

• whisk

• serving tong

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

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

These appetizers are typically prepared in advance and served cold.

• Hot Hors d’oeuvres

• Cold Hors d’oeuvres

• Relishes

• Cocktails

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

• garnish

• slices

• serving portion

• centerpiece

This basic principle of platter presentation includes making a sketch of your plating.

• create a framework

• make the garnish count

• keep it simple

• give focal point

What kitchen tool will you use if you are going to strain vegetables and pasta?

• spatula

• double boiler

• colander

• mixing bowl

What kitchen equipment will you use if you want to heat and cook food?

• oven

• microwave oven

• blenders

• chiller