WorksheetsDAHM131
Total questions: 71
Worksheet time: 36mins
Name
Class
Date
1.
operated by heating air in an enclosed space (heat comes from the bottom burner)
a)
Convection oven
b)
Revolving oven
c)
Conventional oven
2.
fans circulate the hot air evenly over the food
a)
Convection oven
b)
Revolving oven
c)
Conventional oven
3.
contains many shelves or trays that rotate inside the oven
a)
Convection oven
b)
Revolving oven
c)
Conventional oven
4.
enclosed compartment for heating, baking, or roasting food, as in a stove, or for firing, baking, hardening, or drying objects, as in a kiln.
(a)
5.
is a tool which is used to expose materials to a hot environment.
(a)
6.
is a kitchen device that uses a gear-driven mechanism to rotate a set of "beaters" in a bowl containing the food or liquids to be prepared by mixing them.
(a)
7.
a machine that removes heat from a liquid coolant via a vapor-compression,
a)
chamber
b)
chiller
c)
refregirator
d)
freezer
8.
A critical component in any bakery, a bakery proofer is specially designed to provide culinary craftsmen with the perfect environment to achieve the best breads, donuts, and croissants possible.
a)
mixing
b)
chamber
c)
conventional oven
d)
Proofing Cabinet
9.
can help increase your bakery's efficiency an and consistency by flattening dough into thin c crusts.
a)
Dough Roller
b)
Dough Divider
c)
sheeter
10.
metal container of moderate depth, usually having a long handle and sometimes a cover, for stewing boiling, etc.,
a)
Sauce Pan /Sauce Pot
b)
Frying pan
c)
Double Broiler
d)
Baking Trays and Sheet pan
e)
Muffin Pan
11.
implies the transformation/portioning of bulk or large masses of dough into countable or single pieces of dough that can be better handled and/or manipulated throughout the production line
a)
Dough Roller
b)
Dough Divider
c)
sheeter
12.
is a piece of industrial equipment that bakers can use to make the dough in large quantities without taking a lot of time. It is perfect for restaurants and bakeries with tons of orders on favorite foods, including pastries, pasta, and pizza.
a)
Dough Roller
b)
Dough Divider
c)
sheeter
d)
countertop
13.
a shallow pan with a long handle, used for cooking food in hot fat or oil.
a)
Sauce Pan /Sauce Pot
b)
Frying pan
c)
Double Broiler
d)
Baking Trays and Sheet pan
e)
Muffin Pan
14.
cooking utensil consisting of two saucepans fitting together so that the contents of the upper can be cooked or heated by boiling water in the lower
a)
Sauce Pan /Sauce Pot
b)
Frying pan
c)
Double Broiler
d)
Baking Trays and Sheet pan
e)
Muffin Pan
15.
A sheet pan, baking tray or baking sheet is a flat, rectangular metal pan used in an oven
a)
Sauce Pan /Sauce Pot
b)
Frying pan
c)
Double Broiler
d)
Baking Trays and Sheet pan
e)
Muffin Pan
16.
a pan with cylindrical indentations used for baking cupcakes or muffins.
a)
Sauce Pan /Sauce Pot
b)
Frying pan
c)
Double Broiler
d)
Baking Trays and Sheet pan
e)
Muffin Pan
17.
a pan or mold with an upright
detachable rim fastened to the bottom of the pan with a clamp or spring.
a)
Rectangular Pan
b)
Heart Pan
c)
Loaf Pan
d)
spring pan
e)
Tart pan, Tartlet pans, Barquette mold
18.
It is often used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, Swiss rolls and pizzas.
a)
Rectangular Pan
b)
Heart Pan
c)
Loaf Pan
d)
spring pan
e)
Tart pan, Tartlet pans, Barquette mold
19.
Having the traditional shape of a heart that is pointed at one end and indented at the opposite side
a)
Rectangular Pan
b)
Heart Pan
c)
Loaf Pan
d)
spring pan
e)
Tart pan, Tartlet pans, Barquette mold
20.
a long, deep dish or pan for baking bread, cake, etc.
a)
Rectangular Pan
b)
Heart Pan
c)
Loaf Pan
d)
spring pan
e)
Tart pan, Tartlet pans, Barquette mold
21.
A small boat shape mold for petits fours and small tartlets.
A flared pan with fluted sides for making brioche.
a)
Rectangular Pan
b)
Heart Pan
c)
Loaf Pan
d)
spring pan
e)
Tart pan, Tartlet pans, Barquette mold
22.
curves on the bottom of the pan that make a design on the top of the cake when it is unmolded
a)
Rectangular Pan
b)
Heart Pan
c)
tube Pan
d)
spring pan
e)
Tart pan, Tartlet pans, Barquette mold
23.
nobles the baker to cut rolled dough into separate sized pieces, cleanly scrape any excess dough off the working surface, and measure amounts of dough (if measurements are imprinted on the blade) to keep the food being prepared consistent in size.
(a)
24.
also called a pastry cutting wheel or pasta cutter, is a small kitchen tool that allows you to make bakery-worthy pies, pasta, and more at home.
(a)
25.
is a cylindrical food preparation utensil used to shape and flatten dough.
a)
Dough Roller
b)
roller pin
c)
rolling pin
d)
spatula
26.
also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food.
(a)
27.
a series of thin metal wires, each formed into a loop so both ends of the wires attach to a handle. The loops, which are placed in slightly different directions from each other, form a rounded bulb shape.
a)
GRATER
b)
Wire whisk
c)
PASTRY BAG & TIPS
d)
SIFTER
28.
used to sift dry ingredients, such as flour or powdered sugar
a)
GRATER
b)
Wire whisk
c)
PASTRY BAG & TIPS
d)
SIFTER
29.
also known as a shredder, is a kitchen utensil used to grate foods into fine pieces.
a)
GRATER
b)
Wire whisk
c)
PASTRY BAG & TIPS
d)
SIFTER
30.
is used along with a coupler and decorative tips, which allows you to create different types of designs when decorating.
a)
GRATER
b)
Wire whisk
c)
PASTRY BAG & TIPS
d)
SIFTER
31.
is designed to cut up pieces of cake into perfect little slices
a)
Pie Server
b)
Fondant Smoother
c)
Cake Turnover
d)
Cake Knife
32.
also called a cake shovel, pie knife, crépe spade, pie-getter, pie lifter, pie spatula, cake knife, or cake slice is a serving utensil used in the cutting and serving of pies and cakes
a)
Pie Server
b)
Fondant Smoother
c)
Cake Turnover
d)
Cake Knife
33.
is a must-have for any cake decorator. The base edges are softly rounded to prevent leaving marks on the surface and the square back end is great for smoothing out air bubbles and getting a clean angle between the sides and the base of the cake.
a)
Pie Server
b)
Fondant Smoother
c)
Cake Turnover
d)
Cake Knife
34.
used by placing an undecorated cake onto its rotating surface, then turning it as you smooth sheets of icing, apply buttercream, pipe frosting or stick decorations on your bake
a)
Pie Server
b)
Fondant Smoother
c)
Cake Turnover
d)
Cake Knife
35.
The shortened form of a word
(a)
36.
are amounts that are equal to each other
(a)
37.
1tbsp Equivalents to (a) tsp
38.
important in the kitchen. They cut better and are easier to work with than dull knives.
a)
Serrated Knife
b)
Paring Knife
c)
Chef's Knife
d)
Knives Sharp
39.
is helpful for peeling fruits and vegetables.
a)
Serrated Knife
b)
Paring Knife
c)
Chef's Knife
d)
Knives Sharp
40.
is ideal for cutting bread
a)
Serrated Knife
b)
Paring Knife
c)
Chef's Knife
d)
Knives Sharp
41.
is useful for most cutting and chopping jobs.
a)
Serrated Knife
b)
Paring Knife
c)
Chef's Knife
d)
Knives Sharp
42.
Always keep your counter tops clean and scratch-free.
a)
cutting boards
b)
plates
c)
sheeter
43.
is a necessity in the kitchen and of various sizes which come in glass, metal or plastic
(a)
44.
are also important for determining the correct amount of dry or wet ingredients.
a)
measuring cups
b)
measuring spoon
c)
scale
45.
are useful for many jobs including turning food and come in a variety of sizes.
(a)
46.
come in different materials like metal or plastic and their purpose is to slide under food like burgers, cookies or pancakes
a)
spoon
b)
tong
c)
spatula
d)
knife
47.
are essential in every kitchen. A variety of sizes is useful for mixing ingredients and also for serving food. These come in many colors and materials from stainless steel, to plastic or colored glass.
a)
bowl
b)
mixer
c)
spatula
d)
mixing bowl
48.
for draining liquid from canned or cooked vegetables and pasta
(a)
49.
A grater for shredding, shaving and zesting is a versatile tool to have in the kitchen. Also, useful is a can opener, bottle opener
a)
Miscellaneous Tools
b)
cheese shredder
c)
mixing tool
50.
Proper maintenance and safety of tools and equipment are important for the following reasons: no.1
a)
Good quality of service
b)
Sanitation
c)
Fire prevention
d)
Safety
e)
Less cost of production
51.
Proper maintenance and safety of tools and equipment are important for the following reasons: no.2
a)
Good quality of service
b)
Sanitation
c)
Fire prevention
d)
Safety
e)
Less cost of production
52.
Proper maintenance and safety of tools and equipment are important for the following reasons: no.3
a)
Good quality of service
b)
Sanitation
c)
Fire prevention
d)
Safety
e)
Less cost of production
53.
Proper maintenance and safety of tools and equipment are important for the following reasons: no.4
a)
Good quality of service
b)
Sanitation
c)
Fire prevention
d)
Safety
e)
Less cost of production
54.
Proper maintenance and safety of tools and equipment are important for the following reasons: no.5
a)
Good quality of service
b)
Sanitation
c)
Fire prevention
d)
Safety
e)
Less cost of production
55.
is a planned system of working to prevent illness and injury where you work by recognizing and identifying hazards and risks.
(a)
56.
is anything that could hurt you or someone else/a situation in the workplace that has the potential to harm the health and safety of people or to damage plant and equipment.
(a)
57.
During working hours, you must remain alert to anything that may be dangerous. If you see, hear or smell anything odd, take note. If you think it could be a hazard, tell someone
a)
Spot the Hazard
b)
Make the Changes
c)
Assess the Risk
58.
means working out how likely it is that a hazard will harm someone and how serious the harm could be
a)
Spot the Hazard
b)
Make the Changes
c)
Assess the Risk
59.
It is your employer's responsibility to fix hazards. Sometimes you may be able to fix simple hazards yourself, as long as you don't put yourself or others at risk.
a)
Spot the Hazard
b)
Make the Changes
c)
Assess the Risk
60.
One of the most common __ hazards involving computer technicians is cables running across the floor.
a)
Physical Hazards
b)
Mechanical Hazards
c)
Chemical Hazard
61.
There is a wide array of chemicals used with electronic equipment. There are display cleaning chemicals, keyboard cleaning chemicals, compressed gas dirt and dust removers, and many cleaning solvents.
a)
Physical Hazards
b)
Mechanical Hazards
c)
Chemical Hazard
62.
When working on electronic equipment, ask yourself "Is there any way this equipment could hurt me?” You might stick your hand in a printer and suddenly the paper feed arm moves, feeding not only paper through the printer, but a piece of your finger too.
a)
Physical Hazards
b)
Mechanical Hazards
c)
Chemical Hazard
63.
are the alert signs that help in indicating various hazards
(a)
64.
"sign color" reflects immediate hazardous situations that will cause
death or other serious injuries like Danger signs and Fire symbols.
a)
Red color
b)
orange color
c)
green color
d)
blue color
e)
yellow color
65.
"sign color"represents a potentially unsafe situation that could
cause serious injury and indicated by warning signs
a)
Red color
b)
orange color
c)
green color
d)
blue color
e)
yellow color
66.
used to alert against unsafe practices, which if not
avoided, may results in minor or moderate injuries like Caution
Signs.
"sign color"
a)
Red color
b)
orange color
c)
green color
d)
blue color
e)
yellow color
67.
"sign color"color indicates the emergency egress location, first aids and
other safety equipment.
a)
Red color
b)
orange color
c)
green color
d)
blue color
e)
yellow color
68.
"sign color"color is used to convey safety information.
a)
Red color
b)
orange color
c)
green color
d)
blue color
e)
yellow color
69.
health practices and habits which enable one to stay
physically healthy.
(a)
70.
is the single most effective way to prevent the spread of
infections."Germs" (a general term for microbes like viruses and bacteria) can be
spread casually by touching another person
(a)
71.
how many seconds wahing your hand answer must be : _-_s
(a)
100 %
