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WorksheetsTLE REVIEW 3RD
Total questions: 85
Worksheet time: 47mins
What is the dry heat cooking method?
Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven
Food is cooked using a hot liquid, steam, or a combination of both.
Food cooked in fat
What is FRYING?
To quickly cook food directly under a heat source.
Cooking food by hot air in an oven
When food is cooked in fat
What is BAKING?
Cooking food by hot air in an oven.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Foods cooked by vapors from boiling water.
Cooking food quickly in a hot pan with little fat.
What is BOILING?
To quickly cook food directly under a heat source.
Food cooked in fat
To cook food in water that has reached its highest possible temperature of 212°F.
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
What is BRAISING?
Food that is cooked slowly in a closed pot with a small amount of liquid.
Cooking food by hot air in an oven.
Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.
Foods cooked by vapors from boiling water.
What is BROILING?
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
Food is completely covered in oil or fat to be cooked
To cook food in water that has reached its highest possible temperature of 212°F.
To quickly cook food directly under a heat source.
What is DEEP-FAT FRYING?
Food cooked in fat
Food is completely covered in oil or fat to be cooked
Food that cooked by hot air, similar to baking, uncovered, usually in an oven.
To quickly cook food directly under a heat source.
What is PAN-FRYING?
Foods cooked by vapors from boiling water.
To quickly cook food directly under a heat source.
Cooking food quickly in a hot pan with little fat.
Food is cooked in a skillet in a small amount of oil or fat, the food is not completely submerged in oil or fat.
The heat source comes from the bottom.
pan-fry
deep-fry
sauté
grill
It should be completely submerged in liquid that is between 160 and 180 degrees.
poach
sauté
blanch
roast
It is done by adding enough fat to a hot pan so that the fat comes up about half and inch up the side of the pan.
pan-fry
bake
simmer
deep-fry
It is a combination of cooking method that first involves searing an item, then simmering it in liquid for a long period until tender.
sauté
steam
braise
sear
It refers more to breads, pastries, and other sweet items.
deep-fry
boil
bake
steam
The eggs are being cooked by what method?
Barbecuing
Simmering
Boiling
Poaching
It refers to a platter of raw vegetables such as carrots and celery.
Dips and spreads
Crudités
Fresh fruit platter
Canapés
It is considered as dieter's delight.
Deep-fried appetizer
Dips and spreads
Steamed appetizer
Grilled appetizer
It consists of small, thin slices of cold cuts like pepperoni, salami, bacon, and ham.
Meat tray
Cheese tray
Fresh fruit platter
Grilled appetizer
It is a combination of different cubed vegetables such as bell peppers, mushrooms, tomatoes, and onions.
Deep-fried appetizer
Steamed appetizer
Grilled appetizer
Crudités
All of the following are the basic parts of a canapé EXCEPT one. What is it ?
spread
dressing
garnish
base
In preparing appetizers, you need to remember the following EXCEPT one. What is it ?
It should be served in medium-sized portions.
It should be well-seasoned but not have overpowering taste.
It should be served in bite-sized portions.
It should be aesthetically or visually appealing.
Appetizer is an important part of the meal, which is served after the main course to stimulate diner's appetite.
True
False
It consists of different types of dressing that can either be served hot or cold to complement the food.
canapé
crudités
steamed appetizer
dips and spreads
It is basically made with crust,spread, and garnish.
canapé
crudités
steamed appetizer
dips and spreads
THIS IS A TERM WHICH MEANS SETTING EVERYTHING IN PLACE AND ALL THE MATERIALS AND INGREDIENTS BEFORE PREPARING FOODS.
(a)
A COMBINATION OF VEGETABLE, FRUITS AND OTHER INGREDIENTS SERVED WITH A DRESSING.
(a)
USED AS AN ENTREE OR THE MAIN COURSE OF A MEAL AND THE INGREDIENTS ARE PRESENTED SEPARATELY ON THE SAME PLATE WITH COMPLEMENTARY DRESSING.
(a)
THESE ARE MIXTURE OF FOODS THAT ARE HELD TOGETHER OR BOUND WITH A DRESSING USUALLY A THICK DRESSING LIKE MAYONNAISE.
(a)
THIS TERM IS MOST OFTEN USED FOR TRADITIONAL MIXTURES OF COOKED PROTEIN, STARCH AND VEGETABLE ITEMS WITH MAYONNAISE.
(a)
CRISPNESS CAN BE RESTORED BY WASHING AND REFRIGERATING.
TRUE
FALSE
TO PROTECT THE GREENS FROM DRYING WHILE AIR CIRCULATION, REFRIGERATE IN TUPPERWARES OR ANY SEALED CONTAINERS.
TRUE
FALSE
RAW OR COOKED VEGETABLES ARE USSUALLY ADDED TO THE STARCH ITEMS TO ENHANCE THE COLOR, FLAVOR, AND NUTRITIONAL BALANCE OF THE SALAD.
TRUE
FALSE
THE NUTRITIONAL VALUE OF SALAD AND DRESSING IS DETERMINED BY THE INGREDIENTS USED TO MAKE IT.
TRUE
FALSE
SALAD SERVED BEFORE OR AFTER THE MAIN COURSE AND IS A VARIETY OF ONE OR MORE GREENS WITH LIGHT DRESSING.
(a)
A liquid flavoring base for soups and sauces.
Essence
Stock
Glaze
Garnish
The three chemical senses, smell is the main determinant of a food item's flavor.
Essence
Stock
Glaze
Garnish
In cooking is a coating of a glossy, often sweet, sometimes savory, substance applied to food typically by dipping.
Essence
Stock
Glaze
Garnish
They are treated as part of the preparation or recipe itself, not as something added on.
Essence
Stock
Glaze
Garnish
This relatively new type of stock is gaining in popularity in the culinary world.
Fond Blanc
Fond Brun
Fond de légume
Fume de Poisson
Play an important role in maximizing flavors, adding juiciness and improving the mouth feel of a dish.
Teriyaki sauce
Fish sauce
Hoisin sauce
Sauces
May be served plain or garnished with a variety of vegetables and meats.
Specialty/National soup
Clear soup
Thick soup
This sauce starts with a dark brown roux, veal stock, beef, bones, vegetables and seasonings.
Tomato sauce
Espagnole sauce
Veloute sauce
Hollandaise sauce
It should be smooth and thick enough to nappe.
Tomato sauce
Espagnole sauce
Veloute sauce
Hollandaise sauce
Is coarser than any other of the grand sauces.
Tomato sauce
Espagnole sauce
Veloute sauce
Hollandaise sauce
Is a rich sauce featuring egg yolks and butter.
Tomato sauce
Espagnole sauce
Veloute sauce
Hollandaise sauce
Made out of a roux of flour, boiled milk and butter, the creamy-white sauce added a smooth touch.
Tomato sauce
Béchamel sauce
Veloute sauce
Hollandaise sauce
Cook vegetables in shortest amount of time if possible
TRUE
FALSE
For vegetables with skin, scrub well and peel it before cooking if possible
TRUE
FALSE
In cutting vegetables, it should be uniform in size to ensure even cooking
TRUE
FALSE
Adding baking soda to vegetables destroys its vitamins
TRUE
FALSE
Cook vegetables just in time before serving
TRUE
FALSE
Adding lemon to green vegetables helps improve its texture
TRUE
FALSE
Vegetables can develop strong flavor when overcooked
TRUE
FALSE
Water soluble vitamins are types of vitamins that can be dissolved in water
TRUE
FALSE
Water soluble vitamins are types of vitamins that can be dissolved in water
TRUE
FALSE
Firm and thick enough to hold a filling, not so thick sandwich is dry.
Sandwich bread
Sandwich spread
Sandwich filling
Sandwich side dish
The moisture barrier, prevent the bread from getting soggy.
Sandwich bread
Sandwich spread
Sandwich filling
Sandwich side dish
Should determine how all the other elements of the sandwich are selected and prepared.
Sandwich bread
Sandwich spread
Sandwich filling
Sandwich side dish
Should be fresh.
Sandwich bread
Sandwich spread
Sandwich filling
Sandwich side dish
To enable you to listen, understand and clarify customer requirements and to allow you to provide information to customer.
Communication skills
Problem-solving skills
Interpersonal skills
Literacy skills
To enable you to deal with a range of potential issues that can arise.
Communication skills
Problem-solving skills
Interpersonal skills
Literacy skills
To allow you to read orders, menus, directions.
Communication skills
Problem-solving skills
Interpersonal skills
Literacy skills
In relation to the food handling, heating, display, stock rotation and cleaning protocols.
Train staff
Pre-heat
Ensure temperatures
Safe work practices
All hot held food are being taken as required using a properly calibrated thermometer.
Train staff
Pre-heat
Ensure temperatures
Safe work practices
It is a space provided between the cutting line and the seam line.
layouting
pinning
plain seam
seam allowance
This is not a guideline in cutting garment pieces.
put the cut part aside but do not remove the pins and patterns to keep this ready for marking
keep all scraps of cloth for future use
Transfer marks on the wrong side of the cloth
Walk around the table as you cut the fabric
The line formed when two pieces of materials are sewn together is called ___________________.
placket
patch
seam
Take first needed _____________ in order to make good fitting men's trousers.
measurement
charts
standards
rule
Which side of the fabric has a greater luster, well printed prints, and smoother look?
right side
wrong side
left side
right side
The appropriate cutting tool used in cutting fabric.
Trimming Shears
Dressmaker bent handled shears
Pinking Shears
Buttonhole Scissors
Private agencies are responsible for the
formulation of tourism policies and guidelines in the tourism industry
True
False
Bureau of Immigration enforces peace and order
True
False
Private agencies are involved in
inbound, outbound and domestic tourism industry.
True
False
Cruises are solely dedicated for passengers’ comfort and one of
a kind travel experience, offering first class facilities and amenities, and
flexible travel routes.
True
False
Tourism is composed of industries and entities, both public and private, involved in the planning, development, marketing, sales, operation and evaluation of destinations, products and services that cater to the needs of the travelers, both foreign and domestic.
True
False
Made up of all involved in providing board and lodging to travelers regardless of location in city hotels, seaside resorts or home-stays, including amenities and facilities available.
Lodging Industry
Food and beverages
Transportation Sector
The task of this agency is to enshrine the rich national heritage of the Filipino through the authentic depiction of customs & traditions; of natural and historical legacies
Intramuros Administration
Nayong Pilipino
Duty Free Philippines
It is the primary government agency charged with the responsibility to encourage, promote, and develop tourism as a major socio-economic activity to generate
foreign currency and employment and to spread the benefits of tourism to both the private and public sector.
Department of Foreign Affairs
Department of Tourism
Local Government Units
All corporations and partnership business entities are being registered, licensed, and regulated by this agency.
Department of Trade and Industry
Securities and Exchange Commission
Department of Labor and Employment
It comprises all sites, destinations and organizations that offer attractions and provide entertainment.
Recreation and Attraction Business
Education and Training Centers
Travel companies
These are private entities that plan and manage marketing research, sales marketing activities, and conduct place analysis for possible new markets.
Event Organizers
Marketing and Public Relations Organizations
Integrated Telecom Company
Made up of travel agents, tour operators, also referred to as intermediaries or middle-men, and the tour guides.
Event Organizers
Marketing and Public Relations Organizations
Travel Companies
This unit coordinates and builds harmonious relationship among countries in all parts of the world.
Department of Foreign Affairs
Board of Investments
National Parks Development Committee
A festival held annually on Holy Week.
A. Moriones
B. Masskara
C. Sinulog
D. Ati-atihan
