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Worksheets

Review

Total questions: 15

Worksheet time: 8mins

Name
Class
Date
1.

What is the process of removing food and other types of soil from a surface?

a)

Disinfecting    

b)

Cleaning         

c)

Sanitizing

d)

Sterilizing

2.

Which has a two-sided blade and serrated edge; used to section citrus?

a)

Chef’s Knife

b)

Kitchen Knife

c)

Citrus knife

d)

Paring Knife

3.

What is a water-soluble cleaning agent that is usually used to wash tableware, surfaces and equipment?

a)

Solvent Cleaner

b)

Detergent

c)

Acid Cleaner

d)

Abrasive Cleaner

4.

Which is the proper order of washing dishes?

a)

Chinaware, Silverware, Glassware, and Utensils

b)

Glassware, Silverware, Chinaware, and Utensils

c)

Silverware, Chinaware, Utensils, and Glassware

d)

Utensils, Glassware, Silverware, and Chinaware

5.

Which  substances are like liquid, powders, pastes, sprays, or granules that can remove dirt, stains, bad smell, and clutter on surfaces?

a)

Cleaning Agents

b)

Chemical Agents

c)

Sanitizing Agents

d)

Sterilizing Agents

6.

What cleaning agent is used to remove heavy accumulations of soil that are difficult to remove with detergents?

a)

Abrasive Cleaner

b)

Acid Cleaner

c)

Detergent

d)

Solvent Cleaner

7.

Which of the following is an example of acid cleaner?

a)

Boric Acid

b)

Muriatic Acid

c)

Nitric Acid

d)

Sulfuric Acid

8.

What is known as a cross-disciplinary area concerned with protecting the safety, health and welfare of people engaged in work

a)

Employees Compensation Commission

b)

Occupational Safety and Health

c)

Welfare

d)

Security of tenure

9.

What is an important guideline in storing appetizer or food items which easily identifies the ingredients, date and supplier details?

a)

Stocking

b)

Purchasing

c)

Marketing

d)

Labelling

10.

What example of sweet dip can be used in preparing fruit and vegetable appetizer board?

a)

Guacamole sauce

b)

Bechamel sauce

c)

Strawberry Dip

d)

Tangy Sauce

11.

Which of these fundamentals in plating includes the color, shape, texture and flavor of food?

a)

Arrangement on the plate

b)

Portion Control

c)

Portion size

d)

Balance

12.

What do you call this type of cold hors d’ oeuvres that includes lobster and the presentation is still in classical form?

a)

Grisson Platter

b)

Rich hors d’ oeuvres

c)

Hors d’ oeuvres platter

d)

Plate of hors d’ oeuvres

13.

What provides additional element in designing and balance out the plate/platter?

a)

Centerpiece

b)

Design

c)

Garnish

d)

Texture

14.

When an uncut portion of the main food item and one of the 3 elements of a buffet platter is used, this is also known as

a)

Centerpiece

b)

Design

c)

Garnish

d)

Texture

15.

What is the process of removing food and other types of soil from a surface?

a)

Disinfecting    

b)

Cleaning         

c)

Sanitizing

d)

Sterilizing