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WorksheetsCookery 9
Total questions: 20
Worksheet time: 10mins
This is a sweet course or dish which is usually served at the end of a meal.
a. Sauce
b. Dessert
c. Stock
d. Appetize
2. All of the following are characteristics of good fruit desserts, EXCEPT.
a. appetizing aroma
b. slightly chilled
c. simple and attractive temperature
d. moderately sweet
3. What is the process of putting your product into containers for easy distribution?
a. Packaging
b. Labeling
c. Wrapping
d. Storing
4. Which of the following sanitary practices is not true in storing desserts?
a. Wash utensils and equipment thoroughly
b. Keep away from food when you are ill
c. Store foods and ingredients in a dry place
d. Safeguard the food during distribution
5. In plating and presenting food, which among the following statement is related to texture?
a. Enhances plate presentation
b. Plays important part in plate presentation
c. Adds visual interest to the food
d. Serves as frame of the presentation
7. Which of the following considerations is essential in choosing ingredients for high quality salads?
a. quality and quantity
b. texture and color
c) freshness and variety
c) crispiness and taste
Which of the following appetizers are made out of thin slices of bread in different shapes.
a. Relish
b. Cocktail
c. Hors D’ Oeuvres
d. Canapé
Aling Pelita finds it hard to remove tough soils from the used pots and pans, it does not respond to different cleaning agents she used, if you will help her which of the following will you recommend that will surely solve her problem?.
a. Abrasives
b. Acid Cleaners
C. Detergents
D. Solvent Cleaners
2.Your younger sister accidentally swallowed poison. What first aid treatment should you do?
a. Read the label of the poisonous material.
b. Remove anything remaining in the mouth.
c. Give her a glass of water or any fruit juice.
d. Give her a spoonful sugar or any kind of sweets.
Which of the following is the proper order in washing the dishes?
a. chinaware, utensils, silverware, glassware
b. utensils, silverware, glassware, chinaware
c. silverware, chinaware, glassware, utensils,
d. glassware, silverware, chinaware, utensils
Which of the following is the proper order/steps in cleaning kitchen premises.
a. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil residues
.b. Remove residual food soils from equipment surfaces
c. Scrape and Pre-rinse
d. Rinse all equipment surfaces with sanitizing agent
It is a chamber or compartment used for cooking, baking, heating, or drying.
A. Blender
B. Burner
C. Mixer
D. Oven
. It is the process of washing and sanitizing dishes, glassware, flatware, pots, and pans either manually or mechanically.
A. Bleaching
B. Hand washing
C. Ware washing
D. Washing machine
It requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware.
A. Hand washing
B. Manual ware washing
C. Mechanical ware washing
D. Washing machine
It is the egg‘s outer covering which accounts for about 9 to 12 % of its total weight depending on egg size.
A. Chalaza
B. Germinal disc
C. Shell
D. Yolk
.It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg.
A. Chalaza
B. Germinal disc
C. Shell
D. Yolk
It is a small hand tool used generally in decorative works such as making garnishes.
A. bread knife
B. butcher knife
C. channel knife
D. paring knife
This is the entrance of the latebra, the channel leading to the center of the yolk.
A. Chalaza
B. Germinal disc
C. Shell
D. Yolk
.It is a disease that results from eating food containing harmful microorganism.
A. Food borne bacteria
B. Food borne illness
C. Food borne infection
D. Food borne intoxication
It is used for mixing creams, butter and for tossing salads.
A. Electric mixer
B. Serving spoon
C. Wire whisk
D. Wooden spoon
