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Cookery Quiz

Total questions: 15

Worksheet time: 8mins

Name
Class
Date
1.

1. It is a liquid or semi liquid used to flavour salads

a)

Dressing

b)

Body

c)

Garnish

d)

Base

2.

It is the main ingredient of the salad, this should be the focal point of the presentation as it sets on top of the base

a)

base

b)

garnish

c)

body

d)

dressing

3.

It consist of egg yolks, lemon juice, olive oil

a)

Mayonnaise

b)

Thousand Island dressing

c)

Oil and Vinegar

d)

None of these

4.

Salads that are usually sweet and may contain items such as fruits, sweetened gelatin,nuts, and cream.

a)

Main course salad

b)

Appetizer

c)

Dessert Salad

d)

Accompaniments

5.

What does HACCP mean?

a)

Hazard Analysis Critical Control Point

b)

Hygiene action critical control point

6.

Who is responsible for preparing salads?

a)

Pantry

b)

Pastry

c)

Hot kitchen

d)

None of these

7.

A uniform mixture of two unmixable liquids is called an

a)

Emulsion

b)

Divulsion

8.

Strength of acidity determines the tartness of the vinegar—and of the dressing made from it. Most salad vinegars are about 5 percent acidity, but some range as high as 7 or 8 percent.

a)

True

b)

False

9.

Identify this pasta

a)

Penne

b)

Macaroni

c)

Lasagna

d)

Jumbo shells

10.

identify this pasta

a)

Penne

b)

Rotini

c)

Jumbo shells

d)

Lasagna

11.

Shel life storage of fresh pasta

a)

3-5 days refrigerate

b)

1 year

c)

3 weeks

12.

•AL DENTE MEANS FIRM TO THE TOOTH

a)

true

b)

false

13.

Waxy potatoes have high sugar content

a)

TRUE

b)

FALSE

14.

Best potato for French fries because the high starch content produces an even, golden color and good texture

a)

Waxy potatoes

b)

Fingerling

c)

Russets

d)

None of these

15.

Keep potatoes in a cool, dry, dark place, ideally a

a)

100 degree Celsius

b)

45 degree Celsius

c)

13-16 degree Celsius

d)

None of these