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WorksheetsTLE(Cookery9) - REVIEW
Total questions: 20
Worksheet time: 22mins
What is vital in every kitchen where food is prepared, cooked, and served?
Laundering
Cleanliness
Washing
Sanitizing
Which of the following is NOT the function of a spatula?
Lifting
Flipping
Spreading
Slicing
Abrasives are cleaning agent which has an alkaline base that is formulated to dissolve grease.
True
False
Maybe
None of the above
Which best practice can we apply to have a safe working area wherein food is being prepared?
CLAY GO
Mise en Place
Cleaning
Sanitizing
Which of the following is NOT importance of sanitation?
Kills bacteria already present
Maximizes the chance for injuries
Reduces potential for cross-contamination
Prevents pest infection
How cleaning and sanitizing of tools are performed?
Clean→ Rinse→ Sanitize→ Rinse
Rinse→ Clean→ Sanitize→ Rinse
Rinse→ Clean→ Rinse → Sanitize
Sanitize → Rinse→ Clean → Rinse
How sanitizing tools and equipment is done effectively?
Expose the sanitizer for a longer time
Use high-temperature
Use the right amount of sanitizer solution
All of the above
In cleaning your kitchen premises at home, what is the proper order/steps to follow?
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil residues
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces sanitizing agent
4, 3, 2, 1
2, 3, 1, 4
3, 2, 1, 4
1, 2, 3, 4
What type of knife is best used in making julienne cut?
Serrated knife
Carving knife
Paring knife
French knife
What cleaning agent can to be used to remove heavy accumulations of soil that are difficult to remove with detergents, solvents, and acids?
Detergents
Acid cleaner
Solvent cleaner
Abrasives
Among the following, which helps with the imminent digestion process?
Aperitifs
Appetizers
Dessert
Hors d'oeuvres
What cleaning method can be used to improve cleaning with less mechanical force?
High pressure
Foam
CIP
COP
Which of the following cleaning/sanitizing chemicals is a very poisonous chemical substance made from tar and also found in some plants and essential oils?
Ammonia
Chlorine
Carbolic Acid
Detergents
“The eyes eat first”, therefore you have to make considerations in presenting or plating a meal. Which of the following best describes food plating/presentation?
It requires skills and creativity
It is the process of preparing food for eating especially by heating
It is the process of adding and blending ingredients to achieve the desired flavor
It is the art of modifying processing, arranging, or decorating food to enhance aesthetic appeal
In today’s shortened menus, they are often served instead of hot entrée
Soup
Dessert
Hot hors d'oeuvres
Cold hors d'oeuvres
Which of the following should be considered to achieve balance in food plating?
Shape
Flavor
Color
All of the above
Which of the following is a type of cold hors d’oeuvres consists of two kinds of cold meat, such as ham, smoked beef and prepared ham?
Plate of Hors d’oeuvres
Grison platter
Assorted hors d'oeuvres
Plate of Hors d’oeuvres
The following can be used as base for canapes, EXCEPT
Biscuits
Tuna flakes
Toast
Mini pancakes
Which of the following is the proper order of preparing relishes?
1. Choose fresh vegetables
2. Serve with dip
3. Hold vegetables for a short time in ice water to become crisp
4. Decide of attractive cut bite-size shapes
5. Arranged vegetables, in crushed ice, to maintain crispness
1, 4, 3, 5, 2
1, 3, 5, 4, 2
4, 1, 5, 3, 2
5, 3, 1, 2, 4
Pickled items, raw, crisp, and sliced vegetables are examples of which classification of appetizers?
Petite salad
Crudites
Hors d’oeuvres
Cocktails
