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Cookery 1 - 1st Quater

Total questions: 25

Worksheet time: 25mins

Name
Class
Date
1.

is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board.

a)

Cleaning

b)

Sanitizing

c)

Detergent

d)

Solvent Cleaner

2.

is done using heat, radiation, or chemicals.

a)

Cleaning

b)

Sanitizing

c)

Detergent

d)

Solvent Cleaner

3.

The following are methods of sanitizing except

a)

heat

b)

wash

c)

radiation

d)

chemical

4.

Which of the following appetizer are made out of thin slice of bread in different shapes

a)

Relish

b)

Cocktail

c)

Hors D' Oeuvres

d)

Canape

5.

Aling Tessie finds it hard to remove tough soils from the pots and pans. It does not repond to different cleaning agnets she used. If you will help her, which of the following will you recommend that will surely solve her problem?

a)

Abrasive

b)

Acid Cleaner

c)

Detergent

d)

Solvent Cleaner

6.

It is small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate one’s appetite.

a)

Appetizer

b)

Dessert

c)

Hamburger

d)

Salad

7.

Shan Lee owns a restaurant. He is awake up to 12 midnight in order to serve clients and sees to it that he has enough supply of materials the next day. This kind of character shows that he is

a)

Creative

b)

Passionate

c)

Motivated

d)

Committed

8.

In which of the following situations is good housekeeping practice best shown?

a)

emptying the garbage can every other day.

b)

using imported sanitizing and disinfecting materials

c)

spraying air freshener before and after leaving the room.

d)

planning and implementing a program of regular cleaning of fixtures, furniture and home appliances

9.

Which of the following is used for trimming and paring fruits and vegetables.

a)

Butcher knife

b)

French knife

c)

Paring knife

d)

Shears

10.

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

a)

Use the same chopping board for different kinds of food

b)

Keep separate chopping board for your meat and your vegetables

c)

Clean the chopping board if needed

d)

Scrape chopping board before using

11.

This is a sweet course or dish which is usually served at the end of a meal.

a)

Sauce

b)

Stock

c)

Dessert

d)

Appetizer

12.

What is the process of putting your product into containers for easy distribution?

a)

Packaging

b)

Labelling

c)

Wrapping

d)

Storing

13.

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

14.

Which of the following considerations is essential in choosing ingredients for high quality appetizer?

a)

quality and quantity

b)

texture and color

c)

freshness and taste

d)

crispiness and taste

15.

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

a)

b, d, a, c

b)

b, c. d. a

c)

a, b, c, d

d)

a, c, d, b

16.

All of the following are characteristics of good appetizer, EXCEPT

a)

appetizing aroma

b)

simple and attractive

c)

deliciously prepared

d)

moderately sweet

17.

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.

18.

refers to small portions of highly seasoned foods.

a)

Hors D’ Oeuvres

b)

Canapés

c)

Relishes/Crudités

d)

Petite Salads

19.

The simplest appetizers.

a)

Canapés

b)

Salads

c)

Chips and Dips

d)

Fruit and Vegetables

20.

The following are the fundamentals of plating EXCEPT

a)

Balance

b)

Color

c)

Harmony

d)

Texture

21.
a)

Cocktails

b)

Hors D’ Oeuvres

c)

Canapés

d)

Relishes/Crudités

22.
a)

Hors D’ Oeuvres

b)

Canapés

c)

Salad

d)

Relishes/Crudités

23.

a)

Hors D’ Oeuvres

b)

Canapés

c)

Relishes/Crudités

d)

Cocktails

24.

a)

Chips and Dips

b)

Fresh Fruits and Vegetables

c)

Petite Salads

d)

Relishes/Crudités

25.

a)

Relishes/Crudités

b)

Fresh Fruits and Vegetables

c)

Salad

d)

Chips and Dips