WorksheetsREVIEW COOKERY GRADE 9 TLE 1ST QUARTER
Total questions: 15
Worksheet time: 8mins
1. Which of the following best describes cleaning?
A. destroying of bacteria through the use of chemicals
B. removal of grease, dirt and other residue that doesn’t belong to the foodcontact surface.
C. making something free from bacteria and other microorganisms
D. reducing the number of harmful germs and contaminants down to a safe level
2. Which of the following best describes sanitizing?
A. making something free from dirt and mess
B. washing with the use of chemicals
C. reducing the number of harmful germs
D. removing bacteria and other microorganisms from a surface
3. What kitchen tools is used for cutting out balls of fruits and vegetables?
A. Ball Cutter
B. Measuring cups
C. Measuring spoon
D. Scoop
1. What do you call a box-shaped furniture with doors or drawers for storing miscellaneous items?
A. chair
B. cabinet
C. divider
D. table
What kitchen tool is used to remove citrus peel in thin strips?
A. Channel Knife
B. Paring Knife
C. Peeler
D. Zester
Which of the following is the simplest type of appetizer?
A. Cocktails
B. Fruit and vegetables
C. Hors d’ oeuvres
D. Petite salad
When will you serve appetizer?
A. after meal
B. before meal
C. during meal
D. Meal
The dishes we serve prior to the main course are designed to?
Look good
Make us sick
Make us want water
Whet or stimulate our appetite
What appetizer is usually juices of oranges, pineapple, grapefruit, tomatoes served with cold salad dressings?
A. Canapé
B. Chips and Dips
C. Cocktail
D. Hors d’ oeuvres
Canapé consists of 3 parts EXCEPT:
A. Base
B. Garnish
C. Spread
D. Crust
1. Which of the following is not included in Basic Principles of Platter Presentation?
A. The food should be easy to handle and serve
B. A simple design is best
C. Attractive platter presentation may be made on silver or other metals
D. The food should be in big chunk and has complicated designs.
What does the french phrase “mise en place” mean?
A. To arrange
B. To organize
C. To set in place
D. To take steps
Which is NOT true about the guidelines in assembling canapé?
Select harmonious flavor combination
Use high quality of ingredients
Good in Mise en place
Keep it extravagant
Which is NOT a good sanitary practice when storing appetizers?
Keep off hand to a minimum contact to ingredients and food.
Handle food properly to prevent spoilage and contamination.
Perishable food must be stored in a food cabinet.
Wash utensils and equipment thoroughly.
What is the important thing when we prepare appetizers?
Finish product
ingredients
procedures
safety
