WorksheetsCookery9_1stqtr_review
Total questions: 15
Worksheet time: 5mins
A person who organizes and operates a business or businesses.
Entrepreneur
Consumer
Employee
Customer
What are the correct steps in washing the dishes?
Air –dry, Wipe , Stack , Prepare , Rinse , Scrap
Prepare , Scrape , Stack, Wash , Rinse , Wipe , Air-dry
Wash , Rinse, Scrape , Stack , Wipe Air-dry , Prepare
Wipe, Air-dry , Prepare, Wash, Stack , Wipe
Which of the following are two ways to sanitize kitchen tools?
Cold method and chemical method
Cold Method and soak method
Heat method and chemical method
Heat method and water method
The area in the kitchen with an ideally large counter space to work on before actual cooking?
Cooking Area
Pantry Area
Preparation Area
Sink Area
A decorative edible item added on the plated appetizer to make it more attractive.
Accompaniment
Garnish
Main Item
Sauce
The activity of setting up a business or businesses.
Entrepreneurship
Ownership
Leadership
Businessship
Promoting or advertising your product to the public or customers.
Pricing
Producing
Marketing
Profiting
Which of the following does not belong in the cooking area?
Cooking ware
Oven
Range
Stove
Why is it important to store kitchen tools and equipment in a clean surface?
to contaminate bacteria in case of food contact
to increase bacterial contamination
to minimize contamination of food contact
to promote bacterial contamination
It is the most commonly used inexpensive and effective disinfectant.
Ammonia
Carbolic Acid
Chlorine
Timsen
A place where you put all the utensils, equipment, kitchen appliance and cookware.
Pantry Area
Preparation Area
Sink Area
Storage Area
What will you use in wiping the kitchen counters?
Acidic natural cleaners
Damp cloth or towel
Dish soap and cold soapy water
Sponge and warm soapy water
Which of the following statement is not true in cleaning the kitchen?
Clean the upper cabinets, then the lower cabinets and anything mounted on the walls
Dig the mop in the sink from time to time
Empty the refrigerator of any food items that are expired
Prepare a basin filled with hot water and few squirt of dishwashing soap
It refers to the amount of food to be served.
Balance
Measurement
Portion Size
Size
It refers to the food item that is cut large enough to be at the center of the plate.
Accompaniment
Garnish
Main Item
Sauce
