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WorksheetsQ1 TLE 7 EXAM REVIEW
Total questions: 10
Worksheet time: 5mins
It is described as workflows in a natural progression, either from left to right or right to the left.
Work center
Workflow
Work station
It is used to measure solids ingredients, such as flour, fat, and sugar.
Dry measuring cup
Measuring spoon
Liquid measuring cup
It is focused on major appliances in the kitchen such as refrigerator / freezer,
range, or sink.
Work triangle
Work station
Workflow
These are used to measure smaller quantities of ingredients called for in the recipe.
Scale
Measuring cup
Measuring spoon
The range, oven, microwave, and smaller appliances are found in this area.
Food storage station
Preparation/cooking station
Clean-up station
It is an imaginary line drawn from each of the three primary workstations in the
kitchen, and avoid traffic flow problems.
Work center
Work station
Work triangle
Cleaning will remove the remaining bacteria present after washing the kitchen
utensils.
TRUE
FALSE
Radiation is the most used method for sanitizing.
TRUE
FALSE
This area is home to the sink, waste disposal, and dishwasher.
Preparation/cooking station
Food storage station
Clean-up station
It is used to grate, shred, slice, and separate foods such as carrots, cabbage and
cheese.
grater
baster
colander
