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WorksheetsPerform Mise-en-Place Appetizers
Total questions: 20
Worksheet time: 15mins
What is sanitizing?
reducing dirt from a surface
reducing the pH of the surface
reducing hardness of water
reducing pathogens to safe level
What is the importance of proper cleaning and sanitizing of tools and equipment?
it increases the risk of food-borne diseases.
it hinders or delay preventive maintenance.
it reduces the efficiency as stated in the manual.
it removes and reduces visible dirt and harmful microorganisms that causes illness.
What will be the most important safety measure in handling chemicals?
first-aid information and steps to take in during an emergency.
use chemicals that are approved for use in the foodservice operation.
identify hazardous ingredients and identity information of the chemical.
store chemicals in their originals containers away from the food preparation.
Which of the following activities is part of the mise-en-place preparation?
cooking of the food
serving of plated food to the customers
plating and garnishing of cooked food items
cleaning and sanitizing kitchen utensils and surfaces
Which among the following is considered the simplest appetizers?
eggs
fish and shellfish
nuts and legumes
fresh fruits and vegetables
What is the term for bite-size open faced sandwiches consist of tiny portions of food presented on bases of bread, toast, or pastry?
appetizer
canapé
hors d’ oeuvres
pate
When are appetizers served?
after the main course
at the start of the meal
before the dessert
before the after dinner drink
What is the French term which means “to put everything in order” before the
actual cooking starts.
miss n’ plus
mass and plus
mise-en-place
missed and placed
Which among the following decorative tool is used to for cutting out balls of fruits and vegetables?
ball cutter
channel knife
kitchen shears
rubber scraper
Which among the following bakery items can be used as ingredient for appetizers?
crackers
egg pie
pancake
sweet dough
What is a characteristic of a good appetizer?
should be served chilled
should be served in golden platter
should be light and served in small quantities
should be heavy and served in large quantities
Which of the following ingredients can be considered as a cocktail appetizer?
bread
bacon
cheese
seafood
How will you practice First-In-First Out policy?
use fresh ingredients daily
utilize the left-overs wisely
minimize the use of ready to use food items
use the food items that was purchased first
What is the popular accompaniment to chips, crackers and raw vegetables that adds flavour and texture?
beans
dips
ketchup
mustard
Which of the following protein-rich product is commonly used in appetizers?
cheese
legumes
milk
peanuts
When should you wash your hands during food preparation?
after your workday
after receiving the food items from the stock room
after cleaning and sanitizing kitchen tools and surfaces
after touching or handling anything that may be contaminated with bacteria
Why should an appetizer be highly seasoned?
to stimulate one’s appetite
to reduce the cravings of the guest
to fill the guest cravings and hunger
to enhance the eye appeal since the “eyes eats first”
How often must a food contact surface be cleaned and sanitized if in constant use?
every 4 hours
every 6 hours
every 8 hours
every 10 hours
What does an antipasto platter consist of?
cakes and pastries
cheese and cured meats
fruits and vegetables
raw meats and seafood
Which of the following must be considered in preparing appetizers?
choose appetizers with less cost
choose appetizers with colourful designs
choose appetizers by counting the number of guest
choose appetizers with contrasting flavours, temperatures and textures
