Which of the following should be practiced when using cutting board to reduce the spread of bacteria?

Which refers to a kitchen material that is durable but must be kept oiled to avoid rusting?

Which refers to a kitchen material that is most popular material used for tools and equipment but it is more expensive?

Which refers to a kitchen material that is mostly used in the kitchen and most popular because it is lightweight, attractive and less expensive?

Which equipment acts as a chamber or compartment

used for cooking, baking heating and drying?

Which is NOT an equipment?

Which refers to a kitchen material that is mostly used in the kitchen and most popular because it is lightweight, attractive and less expensive?

Which of the following is commonly referred to as degreasers used on surfaces where grease has burned on?

Which of the following are generally used to remove

heavy accumulations of soil that are difficult to remove with detergents, solvents and acids?

Which of the following appetizers is made of seafood

or fruit, usually with a tart or tangy sauce?

Which of the following is a small portion of highly

seasoned foods and a combination of canapes, olives, stuffed celery, pickled

radishes, and fish.

Which of the following are small portions and

usually display the characteristics found in most salad.

What French culinary term that means “set in place”

that is everything ready to cook and its in place.

Who originally introduced appetizers as a buffet in

early third century BC?

Which of the following are popular accompaniments to

potato chips, crackers, and raw vegetables?

Which of the following may consist of shrimps,

smoked beef, poached egg, Spanish Sardines and lettuce , sauce can be served

at the side?

What cold appetizer that has a basic rule of “small

quantity but big in quality”?

Which of the following can be served in special portioned

platters with dishes or even from a serving cart?

Which of the following may consist of two kinds of

cold meat, such as ha, smoked beef, peppered ham?

Which refers to the process of offering the

appetizers to guest in stylish and pleasant manner?

Which of the following is NOT part of Balance in

plating appetizers?

Which of fundamentals of plating considers the importance of presentation as well as costing?

Which of the following is NOT one of the guidelines in designing the platter?

Which refers to a decoration or embellishment for

something especially food?