WorksheetsTHEORY OF FOOD
Total questions: 20
Worksheet time: 10mins
1. Who is the father of twentieth – century (21th) cookery?
Gorgous Handblack
Coffee de Crème
Careme Abdullah
George – Auguste – Escoffier
What is the meaning of food service industry?
Institution or companies responsible for any meal prepared outside home
The person that provides a service to individual
The person who is incharge of the company
Food seller
Identify of the following is NOT a ‘moist heat’ method of cooking.
Boiling
Broiling
Poaching
Simmer
Which of the following is the LEAST factor that determines kitchen organization?
Menu
The size of the operation
The type of customer served
The physical facilities of the kitchen
Which of the following is NOT true for measuring device
Ladles
Scoops
Digital Scale
Bain Marie
What is the function of the butcher steel?
To correct the edge of the knife after sharpening
To sharpen knives
To maintain the edge of the knife so that it will stay sharp longer
To help long life of the knife
Identify the main purpose of using Bain-Marie in food service operation.
Keeping the originality of the food flavour
Making food easier to cook after storing
Keeping all fresh food in good condition
Making cooked food warm and to prevent food contamination
Choose the CORRECT answer for descending order (from the highest temperature to the lowest) of the three methods to cook food in water or seasoned and flavored liquid?
Boil ,Simmer, Poach
Poach, Simmer, Boil
Simmer ,Poach, Boil
Poach, Boil, Simmer
What is the meaning of BROIL?.
The heat come frome the wave.
Cook with the radiant heat from above.
Cook with cover.
Heat transfer from the moisture
………………..is the process that carries the heat from the heat source to the food?
Cooking
Steaming
Convection
Boiling
Statement below are the main function of fats EXCEPT?
To add moisture
To add flavor
To give color
To tenderize meat
Pick the best answer from the picture above.
Fillet
Dressed
Steaks
Drawn
Which of the following is NOT from a forequarter of beef?
Rib
Round
Chuck
Shank
Ideally, poultry should be used within ____of receiving and not more than____.
36 hours , 5 days
24 hours , 4 days
6 hours , 6 days
1 hours , 1 day
Choose the best answer of the function of egg.
Moisture, form and liquid
Crust, moisture and melting
Flavor, color and leavening agent
Melting, flavor and color
A flavoring agent made from tying peppercorns, bay leaves, parsley stems and thyme into cheesecloth is called____.
Aromatics
Bouquet garni
Onion piquet
Sachet d’epices
Which one is NOT the basic element of a buffet platter?
Garnish
Centerpiece
Dessert
Main food item
Choose the TRUE structured of salad.
I. Base or Underliner
II. Body
III. Garnish
IV. Dressing
I , II and III
I , III and IV
II , III and IV
All the above
What is the function of using cold water in stock preparation?
To extend time in preparing stock
To make a stock preparing easier
Can produced a good quality of stock and fast
To absorb the flavor from the bones while preparing stock
Statements below are refers to?
1. Clear soups
2. Thick soups
3. Specialty and national soup
4. Vegetables and low – fat soups
Ingredients of soup
Classifications of soups
Service of soups
None of the above
