COOKERY SUMMATIVE Q1

1.  Which of the following is the proper order/steps in sanitizing the sink and drains?1. Replace washers immediately on leaking faucets

2. Keep outlet screened at all times

3. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz.to 2 gal. of water)

4. Clean and replace greased tray regularly

• A.1, 2, 3, 4, 5

• B. 5, 4, 3, 2, 1

• C. 2, 3, 4, 1, 5

• D. 1, 3, 2, 4, 5

2. What are the proper cleaning and sanitizing procedure that should be done for worktops made of stainless steel?

• A. To clean use a brush dipped in a bleach solution and rinse thoroughly.

• B. To clean wipe it with a damp cloth and washing solution or antibacterial spray. Once a week use a cream cleaner,

  rinse and dry. To remove limescale use a carbonic acid.

• C. To clean wipe it with a damp cloth and washing liquid. Remove any limescale marks using paste of bicarbonate of

  soda.

• D. To clean, wash with a solution of washing up liquid and dry with a soft cloth. Do not use any abrasive cream

  cleaners. If you just want to remove finger marks, put a dab of baby oil or rinse aid on a clean cloth, and rub the whole

  surface.

Time and temperature are two of the essential factors in microbial growth; hence, controlling these parameters are vital to inhibit the growth of harmful microorganisms. Which of the following statements best describes food sanitation?

• A. Keep the food chilled when you are not eating them

• B. Keeping the food reheated at all times

• C. Keeping hot foods hot (above 60°C) and cold foods cold (below 5°C)

• D. Discard left over food after 6 hours.

What is the main purpose of serving appetizers?

• A. To replace the main course

• B. To enhance the appearance of the table

• C. To stimulate the appetite before the main meal

• To serve as dessert

6. Which of the following is an example of a cold appetizer?

• A. Baked mussels

• B. Deviled eggs

• C. Meatballs

• D. Chicken satay

7. Which characteristic is MOST important in preparing appetizers?

• A. Large portion size

• B. Bland flavor

• C. Appealing presentation

• D. Long cooking time

2. What are the proper cleaning and sanitizing procedure that should be done for worktops made of stainless steel?

• A. To clean use a brush dipped in a bleach solution and rinse thoroughly.

• B. To clean wipe it with a damp cloth and washing solution or antibacterial spray. Once a week use a cream cleaner, rinse and dry. To remove limescale use a carbonic acid

• C. To clean wipe it with a damp cloth and washing liquid. Remove any limescale marks using paste of bicarbonate of soda.

• D. To clean, wash with a solution of washing up liquid and dry with a soft cloth. Do not use any abrasive cream cleaners. If you just want to remove finger marks, put a dab of baby oil or rinse aid on a clean cloth, and rub the whole surface.

8. What is the best method for handling leftovers from appetizers to ensure food safety?

• A. Leave them at room temperature overnight

• B. Wrap and refrigerate within two hours

• C. Reheat and serve multiple times

• D. Store them in a warm oven

9. Which of the following ingredients is commonly used in making canapés?

• A. Fresh pasta

• B. Bread or crackers

• C. Steamed rice

• D. Pancake batter

10. A meal design is best when ____________

• A. platter presentation is attractive

• B. the food has touched the plate

• C. arrangement is easy to serve, more appetizing, and still attractive even after consumed by guest.

• D. arrangement of platter is full of accompaniments