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WorksheetsCookery Exploratory - Summative Assessment
Total questions: 30
Worksheet time: 16mins
Fumes/Perfumes are an example of what types of workplace Hazard?
Biological Hazard
Physical Hazard
Chemical Hazard
Safety Hazard
The following below are an example of STRENGTH of the business, Except
Adequate space
Loyal Employees
Lacks customer care
Satisfied employees
Came in different sizes, used for mixing ingredients.
Mixing bowl
Soup ladle
Wooden spoon
Colander
Used to level off ingredients and to spread frostings.
Spatula
Scraper
Vegetable peeler
French knife
Used to weigh serving portions from one ounce to one pound.
Weighing scale
Household scale
Portion scale
Scoops
Used for pulping garlic for cooking
Graters
Garlic Press
Potato masher
Scraper
Used to core, peel, and section fruits and vegetables
Paring knife
Citrus knife
Kitchen shears
Butcher knife
Used to grab and transfer larger food items of meat and poultry to a serving platter.
Pasta spoon
Seafood serving tool
Soup laddle
Serving tongs
Instead of saying “I can’t say it I can!”
Good human Relations
Confident
Persevering
Cheerful
A successful entrepreneur supervises the type of food to be offered, making sure it is made excellently and is constantly improving.
Innovative
Persevering
Systematic
Persistent
Find my name below
Colander
Cup
Measuring cup
Measuring spoon
Find my name below
Portion scale
Household scale
Portion scale
Dietetic scale
Click my name below
Wooden scraper
Metal scraper
Rubber scraper
Spatula
Find my name below
Flour sifter
Strainer
Grater
Colander
Find my name below
Salad knife
Butcherknife
Kitchen knife
Paring knife
Find my name below
Wire whip
rotary egg beater
Wire beater
Mixer
Find my name below
Spoon
Tablespoon
Measuring spoon
teaspooon
Find my name below
mixing bowl
graduated bowl
measuring bowl
mixing cup
Assorted knives and scissors are classified as
Measuring tool
Cutting tool
Whisking tool
Heating tool
wire rack is classified as what tool?
Baking tool
Cooling tool
Cooking tool
Whisking tool
Use to routinely wash tableware, surfaces, and equipment. It can penetrate soil quickly and soften it.
Solvent cleaner
Detergent
Acid cleaner
Abrasive cleaner
Use periodically on surfaces where grease has burned on.
Detergent
Abrasive cleaner
Solvent cleaner
Acid cleaner
Use periodically on mineral deposits and other soils that detergents cannot remove.
Acid cleaner
Solvent cleaner
Abrasive cleaner
Liquid detergent
The following are the ingredients of making an alternative cleaning agent, EXCEPT;
1 gallon warm water
1/2 cup vinegar
1 tsp. dish soap
1 tsp. salt
It is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board.
(a)
What will you remove in scrubbing the shelves with some soapy water?
tools
food
cleaning agent
everything
What will you do with the things you don’t use anymore
broke
take
wash
drop
Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent from what?
recontamination
dropping
loosing
breaking
Racks, trays, and shelves shall be made of materials that are except ______
imperious
resistance to chipping
non-toxic
toxic
Cleaned and sanitized equipment and utensils must be stored on _________ surfaces.
wet
clean
dry
secure
