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Cookery Exploratory - Summative Assessment

Total questions: 30

Worksheet time: 16mins

Name
Class
Date
1.

Fumes/Perfumes are an example of what types of workplace Hazard?

a)

Biological Hazard

b)

Physical Hazard

c)

Chemical Hazard

d)

Safety Hazard

2.

The following below are an example of STRENGTH of the business, Except

a)

Adequate space

b)

Loyal Employees

c)

Lacks customer care

d)

Satisfied employees

3.

Came in different sizes, used for mixing ingredients.

a)

Mixing bowl

b)

Soup ladle

c)

Wooden spoon

d)

Colander

4.

Used to level off ingredients and to spread frostings.

a)

Spatula

b)

Scraper

c)

Vegetable peeler

d)

French knife

5.

Used to weigh serving portions from one ounce to one pound.

a)

Weighing scale

b)

Household scale

c)

Portion scale

d)

Scoops

6.

Used for pulping garlic for cooking

a)

Graters

b)

Garlic Press

c)

Potato masher

d)

Scraper

7.

Used to core, peel, and section fruits and vegetables

a)

Paring knife

b)

Citrus knife

c)

Kitchen shears

d)

Butcher knife

8.

Used to grab and transfer larger food items of meat and poultry to a serving platter.

a)

Pasta spoon

b)

Seafood serving tool

c)

Soup laddle

d)

Serving tongs

9.

Instead of saying “I can’t say it I can!”

a)

Good human Relations

b)

Confident

c)

Persevering

d)

Cheerful

10.

A successful entrepreneur supervises the type of food to be offered, making sure it is made excellently and is constantly improving.

a)

Innovative

b)

Persevering

c)

Systematic

d)

Persistent

11.

Find my name below

a)

Colander

b)

Cup

c)

Measuring cup

d)

Measuring spoon

12.

Find my name below

a)

Portion scale

b)

Household scale

c)

Portion scale

d)

Dietetic scale

13.

Click my name below

a)

Wooden scraper

b)

Metal scraper

c)

Rubber scraper

d)

Spatula

14.

Find my name below

a)

Flour sifter

b)

Strainer

c)

Grater

d)

Colander

15.

Find my name below

a)

Salad knife

b)

Butcherknife

c)

Kitchen knife

d)

Paring knife

16.

Find my name below

a)

Wire whip

b)

rotary egg beater

c)

Wire beater

d)

Mixer

17.

Find my name below

a)

Spoon

b)

Tablespoon

c)

Measuring spoon

d)

teaspooon

18.

Find my name below

a)

mixing bowl

b)

graduated bowl

c)

measuring bowl

d)

mixing cup

19.

Assorted knives and scissors are classified as

a)

Measuring tool

b)

Cutting tool

c)

Whisking tool

d)

Heating tool

20.

wire rack is classified as what tool?

a)

Baking tool

b)

Cooling tool

c)

Cooking tool

d)

Whisking tool

21.

Use to routinely wash tableware, surfaces, and equipment. It can penetrate soil quickly and soften it.

a)

Solvent cleaner

b)

Detergent

c)

Acid cleaner

d)

Abrasive cleaner

22.

Use periodically on surfaces where grease has burned on.

a)

Detergent

b)

Abrasive cleaner

c)

Solvent cleaner

d)

Acid cleaner

23.

Use periodically on mineral deposits and other soils that detergents cannot remove.

a)

Acid cleaner

b)

Solvent cleaner

c)

Abrasive cleaner

d)

Liquid detergent

24.

The following are the ingredients of making an alternative cleaning agent, EXCEPT;

a)

1 gallon warm water

b)

1/2 cup vinegar

c)

1 tsp. dish soap

d)

1 tsp. salt

25.

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

(a)  

26.

What will you remove in scrubbing the shelves with some soapy water?

a)

tools

b)

food

c)

cleaning agent

d)

everything

27.

What will you do with the things you don’t use anymore

a)

broke

b)

take

c)

wash

d)

drop

28.

Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent from what?

a)

recontamination

b)

dropping

c)

loosing

d)

breaking

29.

Racks, trays, and shelves shall be made of materials that are except ______

a)

imperious

b)

resistance to chipping

c)

non-toxic

d)

toxic

30.

Cleaned and sanitized equipment and utensils must be stored on _________ surfaces.

a)

wet

b)

clean

c)

dry

d)

secure