First Periodical Test in TVL Cookery

First Periodical Test in TVL Cookery

11th Grade

40 Qs

quiz-placeholder

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First Periodical Test in TVL Cookery

First Periodical Test in TVL Cookery

Assessment

Quiz

Life Skills

11th Grade

Practice Problem

Hard

Created by

JOSIE DAYRIT

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40 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the term given when there is presence of undesirable substance in food?

Cross contamination

Mishandling of food

Preparation

Food contamination

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the main contaminants of vegetable stated?

chemicals and utensils

Chemicals and organism

Microorganisms and dust

Utensils and mishandling

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

You observed that there is still presence of dirt in your vegetable which you prepared, what should you do to prevent food contamination?

Wash thoroughly

Refrigerate well

Use new set of utensils

Wash hands

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which ingredient is traditionally used as a spread on a canapé?

Compound butter

Jam

Cream cheese

Mustard

5.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

Which two of the following can be used as spreads on a canapé?

Flavored cream cheese

Fresh fruit

Compound butter

Ice cream

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How do the components of a canapé interact to create the final dish?

The base provides the structure, the spread adds flavor, and the garnish enhances both visual appeal and taste.

The base adds flavor, the spread provides the structure, and the garnish is optional.

The base and spread are used interchangeably, while the garnish is purely decorative.

The spread serves as the main structure, while the base and garnish are added for taste.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a common characteristic of a canapé?

It is served in large portions

It is a small, decorative food

It is a dessert

It is served as a main course

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