WorksheetsCOOKERY
Total questions: 46
Worksheet time: 35mins
What is waiter's best friend?
Tray
Corkscrew
Trolley
Serviette
What is the reason for whisking?
To blend ingredients.
To increase the volume of the mixture by adding air.
To remove lumps from the mixture.
To make a smooth paste.
A kitchen tool that is used used for beating small amount of eggs or batter.
pasta spoon
rotary egg beater
Serving spoon
baster
Identify what type of kitchen tool is shown in the picture
weighing scale
temperature scale
measuring spoon
bell
How many parts does the structure of plated salad have?
2
3
4
5
This part/structure of a salad may be added at service time, served separately for the customer to add, or mixed with the ingredients ahead of time.
Base
Body
Dressing
Garnish
You can plate salads more than an hour or two before service.
True
False
What is the term used to bake a pastry case without a filling?
Par bake
Bake brown
Light bake
Bake blind
A type of appetizer that uses a highly flavored seasoning
Hors D' Ouvres
canape
relishes
petite salad
Green Salads are plated in a cold plate.
True
False
Refrigerate salads before serving time.
True
False
Principles and Practices of Hygiene in Preparing Salads and Salad Dressing
Steps on how to store and prepare fruits and vegetable bought from the market.
Choose the correct answer
Choose produce that's free of bruises, mold, or other signs of damage.
Choose produce that is a low cost/ the price is cheap to save money.
Principles and Practices of Hygiene in Preparing Salads and Salad Dressing
Steps on how to store and prepare fruits and vegetable bought from the market.
Choose the correct answer
Once home, store perishable fruits and vegetables in the refrigerator until you're ready to use them.
Once home, wash and cut perishable fruits and vegetables before storing them in the refrigerator.
Principles and Practices of Hygiene in Preparing Salads and Salad Dressing
Steps on how to store and prepare fruits and vegetable bought from the market.
Choose the correct answer
You may wash your hands with soap while washing and handling fresh produce to save water.
Wash your hands with soap and warm water before and after handling fresh produce.
Principles and Practices of Hygiene in Preparing Salads and Salad Dressing
Steps on how to store and prepare fruits and vegetable bought from the market.
Choose the correct answer
Wash the fruits and vegetables after you peel it.
Wash the fruits and vegetables before you peel it.
Principles and Practices of Hygiene in Preparing Salads and Salad Dressing
Steps on how to store and prepare fruits and vegetable bought from the market.
Choose the correct answer
Hold the fruit or vegetable under cool running tap water, soak them first before you rinse it.
Hold the fruit or vegetable under cool running tap water, gently rubbing it as you rinse it.
Principles and Practices of Hygiene in Preparing Salads and Salad Dressing
Steps on how to store and prepare fruits and vegetable bought from the market.
Choose the correct answer
Produce with bumpy, uneven surfaces, such as cauliflower and broccoli, should be soaked for 1 to 2minutes in cold water to remove contaminants from the nooks and crannies.
Produce with bumpy, uneven surfaces, such as cauliflower and broccoli, should be soaked for 10 to 15 minutes in cold water to remove contaminants from the nooks and crannies.
How long do you need to simmer eggs in their shells for medium-cooked eggs?
3 minutes
4 to 5 minutes
8 to 10 minutes
10 to 12 minutes
What ingredient is packed when measuring and follows the shape of the cup when inverted?
Flour
White Sugar
Brown Sugar
What tool is used to measure large amount of liquid ingredients?
Measuring glass
Measuring cups
Measuring spoons
What tool is used to level off ingredients when measuring?
Spatula
Spoon
Finger
In selecting the good quality of an egg for cooking, what is your basis in choosing your eggs when buying it in the
market?
cleanliness, shape, texture and soundness quality
Shell quality and interior egg quality
Grade and texture quality
Shape and cleanliness quality
If you put an egg into salt and water mixture and floats, it means the egg is fresh.
True
False
1. It is a way of finding the size, quantity, or amount of something. Time, temperature, weights are some of the things to be measured accurately to ensure successful cooking results.
Measurement
Cleaning
Sanitizing
Preparation
When measuring liquid, place the cup on _
A. any surface
B. flat surface
C. the table
D. slanted surface
If 500ml is = 1/2 liter; ____ is =1 liter
A. 5000 ml
B. 1000 ml
C. 1500 ml
D. 2000 ml
It is the process of removing dirt and other impurities from kitchen tools, utensils, and equipment.
sanitizing
cleaning
steaming
washing
It is the process of making the kitchen paraphernalia free of any microorganisms that may cause sickness and disease.
cleaning
sanitation
steaming
washing
Hamburger is an example of _______________ sandwich.
hot open-faced
deep fried
regular hot
Stand Mixer
Wire Whisk
Hand Mixer
Blender
1. Brunoise cut results from what other cutting technique?
a. Julienne
b. Batonnet
c. Rondel
d. Chiffonade
2. Why is it important to cut foods into uniform shapes?
a. It improves flavors.
b. It conserves nutrients.
c. It helps the foods cook evenly.
d. A & C
1. _____ is cutting technique in which a fruit or vegetable is cut in fine dice.
a. Chop
b. Brunoise
c. Sliced
d. Shred
1. _____ is technique used to finely cut herbs or leafy green vegetables into long, thin strips.
a. Macedoine
b. Batonnet
c. Chiffonade
d. Julienne
______ is to cut into long narrow strips.
a. Chop
b. Chiffonade
c. Sliced
d. Shred
What Knife Cut show in the picture?
a. Julienne
b. Chiffonade
c. Shred
d. Batonnet
Peppa is planning to bake a cake for her mother. What PPE will she prepare to protect her dress from dirt?
Apron
hairnet
pot holder
towel
A kitchen tool which is specifically designed for pulping garlic for cooking.
a. Measuring Spoon
b. Garlic Presser
c. kitchen knives
d. Scraper
A best example of this are JOY and Ariel
Abrasive cleaners
solvent cleaners
Detergents
acid cleaners
