REVIEWER Q1 APPETIZERS

1. 1. Which tool is best for slicing vegetables thinly?

• A. Ladle

• B. Grater

• C. Mandoline slicer

• D. Tongs

1. 2. A chef’s knife is primarily used for:

• A. Measuring ingredients

• B. Cutting and chopping

• C. Mixing sauces

• D. Serving food

1. 3. A colander is used to measure dry ingredients.

• A. True

• B. False

4. 4. Which equipment is essential for baking appetizers like mini quiches?

• A.      Blender

• B. Oven

• C. Microwave

• D. Food Processor

5. A food processor can be used to make dips and spreads.

• A. True

• B. False

6. 6. Which tool is used to scoop and portion soft appetizers like mousse?

• A. Whisk

• B. Ice cream scoop

• C. Knife

• D. Peeler

7. 7. Which chemical is commonly used for sanitizing kitchen surfaces?

• A. Ammonia

• B. Bleach

• C. Vinegar

• D. Baking Soda

8. 8. Detergents are used to kill bacteria.

• A. True

• B. False

9. 9. Which of the following is a natural cleaning agent?

• A. Hydrogen peroxide

• B. Chlorine

• C. Iodine

• D. Vinegar

10. 10. Sanitizers must be rinsed off after use.

• A. True

• B. False