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Quizz English Specific Purpose Unit 1-6

Total questions: 81

Worksheet time: 41mins

Name
Class
Date
1.

Professional cook in the kitchen is called

a)

Chef

b)

Waiter

c)

Roomate

d)

Receptionist

2.

What kind of hazard in the kitchen, except (kecuali)

a)

Slippery

b)

Burn

c)

Injuries from heavy lifting

d)

Healthy

3.

How to handle injuries from heavy lifting?

a)

Use trolleys

b)

Clean the floor

c)

Dry the mop

d)

Use FIFO

4.

How to handle floor slippery?

a)

Clean the floor

b)

Use FIFO

c)

Store the food in the fridge

d)

Remove flammable materials

5.

How to handle Burn and Electrical Hazard?

a)

Use Trolleys

b)

Clean the floor

c)

Make sure the corridor is free of container

d)

Turn off all the equipment after working

6.

How to handle food safety hazard?

a)

Use FIFO

b)

Clean the floor

c)

Wash your hand before handling the food

d)

Dry the mop

7.

How to handle crowded working spaces?

a)

Always makes the corridor clear from disturb

b)

Clean the floor immediately

c)

Know your limits

d)

Use Trolleys

8.

Dilarang merokok dan mengunyah permen karet in English

a)

Never smoke and chew gum

b)

Never cough and sneeze

c)

Wash your sinks

d)

Never transit from dirty place to clean

9.

From this picture, what kind of hazard in the kitchen?

a)

Burns and Electrical Hazard

b)

Injuries

c)

Slippery

d)

Food Contimanation

10.

What's the consequence in this picture?

a)

The Kid can trip over the cupboard

b)

The Kid got injuries in his body because of hot water

c)

The Kid get electrocuted

d)

The Kid got slippery

11.

What's the consequence from this picture?

a)

Someone got slippery

b)

A knife will fall and hit their legs

c)

Person can trip over the oven

d)

Burns

12.

What's the hazard in this picture?

a)

Someone got sickness

b)

Someone got burns

c)

Someone got electrocuted

d)

Someone got slippery

13.

What's the consequence from this picture?

a)

Burns

b)

Slippery

c)

Food Contamination

d)

Injuries

14.

What's the consequence from this picture?

a)

The person got electrocuted

b)

The person got slippery

c)

The vases could be blown by the wind and fall down, makes the person got injuried

d)

The person got burn in his/her body

15.

Wash your hand before handling food, it is solution for handling...

a)

Burn and electrical hazard

b)

Food Safety Hazard

c)

Injuries from heavy lifting

d)

Floor slippery

16.

Know your limits and use trolleys when bring equipment, it is one of the solution for handling......

a)

Food contamination

b)

Floor slippery

c)

Injuries from heavy lifting

d)

Crowded working space

17.

What is the part of the Chef's Uniform? except (kecuali)

a)

Bandana

b)

Chef Jacket

c)

Apron

d)

Helm

18.

Clean the floor immediately after water spilling, it is one of the solutions for handling...

a)

Floor slippery

b)

Food contamination

c)

Burns and electical hazard

d)

Crowded working spaces

19.

Buang sampah pada tempat sampah in English

a)

Wash your hands

b)

Work quietly and safely

c)

Put all rubbish in the bin

d)

Wash down the tables

20.

What parts of the human body can often lead to food contamination?

a)

Legs

b)

Hands

c)

Head

d)

Ears

21.

Why should not you wear nail varnish if you are working in a kitchen?

a)

It can chemically react with food

b)

It can fall into food

c)

You can't see if your nails are dirty

d)

It can be burned

22.

What is Stock?

a)

liquid obtained rom the boiling process of bone, meat

b)

liquid food served in hot condition

23.

What is soup?

a)

Liquid food that generally served in hot condition by combining ingredients

b)

condiment that gives flavour

24.

What is Sauces?

a)

condiment that gives flavour

b)

soup prepared in white cream

25.

Which one types of soup, except

a)

White soup

b)

Thick soup

c)

cold soup

d)

red soup

26.

Please explain dishwasher!

a)

someone who cleans dishes

b)

the highest position in the kitchen

27.

Please explain baker

a)

someone who helps the ched

b)

Someone who has skills in baking bread and desserts

28.

Please explain excecutive chef!

a)

the highest position in bar

b)

The highest chef in the kitchen

29.

Please explain headcook!

a)

the highest position in the kitchen

b)

The chef with the most seniority and experience

30.

What is procedure text?

a)

text that tells the story

b)

Piece of text that gives is instruction for doing something

31.

Please explain food preparation worker!

a)

Someone helps other chef by doing add jobs such as slicing and portioning

b)

Someone helps other waiter by doing add jobs such taking order

32.

What is brown stock

a)

It is made from beef, chicken after getting the colour from roasting

b)

It is made from fish

33.

What is Fish stock?

a)

It is made by slowly cooking the bone of fish

b)

It is made from beef

34.

Please explain kitchen manager!

a)

Someone who works at the front office

b)

Someone who works at the back office kitchen

35.

Please explain line cook!

a)

Someone helps the food preparation, but they don't get the training or don't have experience

b)

someone helps the excecutive chef

36.

Please explain short order cook!

a)

Someone who has skills in cold kitchen

b)

Someone who has skills in fast food

37.

Please explain sous chef!

a)

Someone who works under kitchen manager

b)

Someone who works under excecutive chef

38.

What is roasting

a)

cooking method that process bread

b)

cooking method that process meat

39.

Please change into passive voice!

I cook the noodles in the kitchen

a)

The noodles is cooking by me in the kitchen

b)

The noodles is cooked by me in the kitchen

40.

Please change it into object pronoun

I :

You :

They :

We :

She :

He :

a)

Me, you, them, us, her, him

b)

My. your, their, our, his, her

41.

Ingredients and steps in Indonesia

a)

Bahan, langkah

b)

Bahan, tujuan

42.

Cooking prepared foods in liquid water (merebus) called

a)

Braising

b)

Boiling

c)

Frying

d)

Steaming

43.

long and slow cooking method where food is cut into pieces and mostly cooked protein food without covered pan

a)

Stewing

b)

Frying

c)

Poaching

d)

Steaming

44.

method of cooking which using small fire in a covered pan until the food will be cooked or brown

a)

Frying

b)

Baking

c)

Braising

d)

Boiling

45.

cooking prepared foods by steam (moist heat) under varying degrees of pressure

a)

Steaming

b)

Deep Frying

c)

Poaching

d)

Boiling

46.

Cooking food by dry heat in an oven for example bread

a)

Frying

b)

Microwaving

c)

Grilling

d)

Baking

47.

Fast method of cooking by radiant heat (also called broiling) such as gas, electricity and wooden.

a)

Grilling

b)

Frying

c)

Microwaving

d)

Poaching

48.

Cooking in dry heat in an oven with fat or oil for example meat/fish

a)

Baking

b)

Roasting

c)

Grilling

d)

Boiling

49.

cooking or reheating food using electromagnetic waves in a microwave oven powered by electricity

a)

Roasting

b)

Steaming

c)

Sauteing

d)

Microwaving

50.

Cooking food in a small quantity of preheated fat or oil in a shallow pan or on a flat surface

a)

Roasting

b)

Frying

c)

Shallow Frying

d)

Deep Frying

51.

Cooking food in pre-heated deep oil or fat. Teknik memasak dengan minyak atau lemak yang banyak.

a)

Deep Frying

b)

Shallow Frying

c)

Steaming

d)

Frying

52.

A piece of text that give us instructions for doing something. It is a text that is designed to describe how something is achieved through a sequence of actions or steps.

a)

Procedure Text

b)

Descriptive Text

c)

Recount Text

d)

Explanation

53.

What is Procedure Text?

a)

A piece of text that give us instructions for doing something. It is a text that is designed to describe how something is achieved through a sequence of actions or steps.

b)

A text which says what a person or a thing is like. Its purpose is to describe and reveal a particular person, place, or thing.

54.

What is Goals in Indonesian?

a)

Tujuan

b)

Langkah

c)

Bahan/Material

55.

What is "Ingredients" in Indonesian

a)

Tujuan

b)

Bahan

c)

Langkah

56.

What is Steps in Indonesian?

a)

Tujuan

b)

Bahan

c)

Langkah

57.

What are the structures of procedure text?

a)

Goals, ingredients and steps

b)

opening, content, closing

c)

appetizer, main course, dessert

d)

Language Features

58.

The characteristic of Language Features are, except (kecuali)

a)

Use Imperative sentence : enter, mix, stir, etc

b)

Use action verb : put, mix, shake

c)

Use Conjunction : first, second, finally, then

d)

Use Past Tense

59.

Which food is categorized into meat/fish?

a)

Pork

b)

Butter

c)

Milk

d)

Potato

60.

Which food categorized into vegetables

a)

Syrup

b)

Sauce

c)

Spinach

d)

Lime

61.

Examples of foods which might be cooked by grilling are

a)

Fish

b)

Meat

c)

Vegetables

d)

All is correct

62.

Which one is countable noun in the kitchen

a)

Water

b)

Sugar

c)

Salt

d)

Knife

63.

She plays sand. The word sand is ..... noun.

a)

uncountable

b)

countable

c)

single

64.

My mother likes .... apple.

a)

is

b)

an

c)

a

65.

Which word is uncountable noun ....

a)

cow

b)

salt

c)

orange

66.

Sugar, salt, and water are ... noun.

a)

countable

b)

uncountable

c)

single

67.

Look at the picture!

Nadya : What is it ?

Aqilah : It is….

a)

fridge

b)

frying pan

c)

frying plate

68.

Look at the picture!

It is a....

a)

fork

b)

knife

c)

spoon

69.

I have a plate. The meaning of plate is… .

a)

Cangkir

b)

Piring

c)

Mangkuk

70.

Kulkas in English is… .

a)

Knife

b)

Frying

c)

Fridge

71.

I drink water by using of glass.

     glass on the following pictures is… .

a)
b)
c)
72.

What can you do with knife?

a)

Cut vegetables, meat or fruits

b)

Heat the food

c)

Peel the fruits

d)

To chop the meat

73.

What can you do with oven?

a)

Cut the vegetables

b)

Heat some foods or defrosting foods

c)

Boil some eggs

d)

Frying some foods

74.

Hello. I am Spongebob. I fry Krabby Patties with ...

a)

Knife

b)

Bowl

c)

Spatula

75.

That is a ...

a)

Rice cooker

b)

Oven

c)

Plate

76.

My mother cooks in the ...

a)

Livingroom

b)

Bathroom

c)

Kitchen

77.

What is it? It is a . . . .

a)

a. spoon

b)

b. fork

c)

c. plate

78.

What is it? It is a . . . .

a)

a. kettle

b)

b. tea pot

c)

c. plate

79.

What is it? It is a . . . .

a)

a. plate

b)

b. spoon

c)

c. fork

80.

What is it? It is a . . . .

a)

a. oven

b)

b. stove

c)

c. fridge

81.

What is it? It is a . . . .

a)

a. bowl

b)

b. plate

c)

c. spoon

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