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Review on Cooking Terminologies

Total questions: 15

Worksheet time: 8mins

Name
Class
Date
1.

1.It is a room especially set apart and containing the necessary utensils for cooking food.

a)

Kitchen

b)

Storage

c)

Store

d)

Workplace

2.

It is the state of being infested as with parasites and vermin.

a)

Contamination

b)

Expiration

c)

Disinfectant

d)

Infestation

3.

It Is the surface of equipment or utensil that food normally comes into contact.

a)

Alternate Contact Surface

b)

Food Surface Contact

c)

Food Contact Surface

d)

a.Surface Cooked Food

4.

Ranzie is about to cook onion rings, one of the things she needs is a sifter. Looking inside the kitchen, she doesn’t find any sifter. What do you think could happened next if she doesn’t sift the flour?

a)

the flour will melt faster

b)

the flour will not melt quickly

c)

the flour will be dry and solid

d)

the flour will not incorporate to other ingredients quickly

5.

Chona would like to buy a chopping board in a grocery store. Which of the following would you recommend her to purchase?

a)

a.chopping board made of glass

b)

a.chopping board made of rubber

c)

a.chopping board made of plastic

d)

a.chopping board made of wood

6.

Jennifer is about to buy baking wares in a grocery, can you suggest a best-buy material for utensils or tools baking?

a)

aluminum

b)

hard rubber

c)

glass

d)

Teflon

7.

In making a strawberry chiffon cake,

Mark Ryan reads in the procedure that he should use a very fine or powdered sugar. Which of the following type of sugar should he use?

a)

crystalized sugar

b)

granulated sugar

c)

confectioner sugar

d)

sugar ball

8.

Kristina bought ingredients in baking chocolate lava. She will bake 4 cakes for his aunt’s party. In preparing the tools she’ll need, what should be the right tool in measuring large quantities of solid ingredients?

a)

measuring cups

b)

measuring scale

c)

measuring glass

d)

wooden spoon

9.

Jojo always makes sure that grease and dirt are removed in stove rims and hoods. Why is it important to do this, for what reason?

a)

fire prevention

b)

orderliness

c)

less cost of production

d)

sanitation

10.

Shella keeps the tools in the kitchen in good condition. Proper maintenance and safety of tools and equipment are important for the following reasons, except:

a)

fire prevention

b)

orderliness

c)

more cost of production

d)

sanitation

11.

What would happen if John Vincent has harmed or experienced an adverse health effect caused by a hazard?

a)

the person is well

b)

the person is at risk

c)

the person is in energized

d)

the person is in good condition

12.

If Candice Bridgette is about to design a kitchen, which of the following should be the least consideration?

a)

the arrangement of appliances

b)

a.the spaces and ventilation in the kitchen

c)

a.the work flow in the kitchen

d)

a.the work centers and stations inside the kitchen

13.

How would you prioritize the three steps needed to effectively clean and sanitize utensils?

a)

cleaning, washing and drying

b)

washing, sanitizing and drying

c)

cleaning, sanitizing and drying

d)

a.washing, sanitizing and disinfecting

14.

To prevent contamination, how would you advice Aureen to arrange the clean and sanitized utensils inside the kitchen?

a)

stacked and exposed

b)

stacked and stored

c)

stacked and covered

d)

stacked, labeled and stored

15.

If Anna Rose is about to bake a cookie for her family, how would you advice her on the value of water that she will include in her recipe? A cup of water is equivalent to how many milliliters of water?

a)

a cup of water is equivalent to 100 ml of water

b)

a cup of water is equivalent to 250 ml of water

c)

a cup of water is equivalent to 300 ml of water

d)

a.a cup of water is equivalent to 500 ml of water