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long test in cookery 9

Total questions: 115

Worksheet time: 54mins

Name
Class
Date
1.

what is on the picture?

a)

PATE

b)

CANAPE

c)

GALANTINE

d)

BALLONTINES

2.

The picture showing the HOT APPETIZER?

a)

b)

c)

d)

3.

It is the picture showing COLD APPETIZER?

a)

b)

c)

d)

4.

Which of the following is a material used for salad/appetizer making and dessert that needs great care to ensure long Shelf Life.

a)

Glass

b)

Aluminum

c)

cast iron

d)

stainless steel

5.

Tessie finds it hard to remove tough soils from the used pots and pans. It does not respond to different cleaning agents she used. If you will help her, which of the following will you recommend that will surely solve her problem

a)

abrasive

b)

acid cleaner

c)

detergent

d)

solvent cleaner

6.

Which of the following situations is good housekeeping practice best shown?

a)

Emptying the garbage can every other day.

b)

Using imported sanitizing and disinfecting materials

c)

Spraying air freshener before and after leaving the room.

d)

Planning and implementing a program of regular cleaning of fixtures, furniture and home appliances

7.

Which of the following knife is used for trimming and paring fruits and vegetables?

a)

butcher knife

b)

French knife

c)

paring knife

d)

shears

8.

Which of the following is the proper order/steps in cleaning kitchen premises?

1.) Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solutions and food soil residues.

2.)Remove residual food soil from equipment surfaces

3.) scrape and pre rinse

4.) Rinse all equipment surfaces and sanitize

a)

4 3 2 1

b)

2 3 1 4

c)

3 2 1 4

d)

1 2 3 4

9.

Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?

a)

canapé

b)

cocktail

c)

relish

d)

salad

10.

Which of the following should be practiced when using cutting board to reduce the spread of bacteria.

a)

Use the same chopping board for different kind of foods.

b)

Keep separate chopping board for your meat and your vegetables.

c)

Clean the chopping board if needed

d)

scrape chopping board before using

11.

Your younger sister accidentally swallowed poison. What first aid treatment should you do?

a)

Read the label of the poisonous material

b)

Remove anything remaining in the mouth

c)

Give her a glass of water or any fruit juice

d)

Give her a spoonful of sugar or any kind of sweets

12.

Fish products are divided into two categories

a)

Flat fish and Round Fish

b)

Fin fish and Round fish

c)

Freshwater fish and Saltwater fish

d)

salt waterfish flat fish

13.

Fish cooks very quickly, even at low heat.

a)

True

b)

False

14.

Cooked fish must be handled very carefully.

a)

False

b)

True

15.

It is a place for cooking and preparing food.

a)

dining room

b)

living room

c)

kitchen

d)

storage room

16.

It is anything that can cause harm.

a)

hazard

b)

risk

c)

maintenance

d)

occupation

17.

It is a measure of possible specific harmful effect in a given circumstances.

a)

accident

b)

danger

c)

hazard

d)

risk

18.

Which of the following is an example of electrical hazard?

a)

body stress

b)

faulty equipment

c)

cleaning agent

d)

poor ventilation

19.

It is a hazard that involves a machine, equipment, or process.

a)

chemical

b)

electrical

c)

mechanical

d)

psychological

20.

What is the meaning of the acronym OHS?

a)

Occupational Hardship and Safety

b)

Occupational Hardship and Security

c)

Occupational Health and Security

d)

Occupational Health and Safety

21.

Which of the following is NOT a kitchen hazard?

a)

carbon monoxide

b)

dirty sponges

c)

stairs

d)

molds

22.

What type of hazard is brought by workers with diseases?

a)

biological hazard

b)

chemical hazard

c)

ergonomic hazard

d)

physical hazard

23.

It relates to the safety, health, and welfare of people in the workplace.

a)

BSA

b)

OHS

c)

BSH

d)

PPE

24.

To keep the food clean you must __________.

a)

work while you are ill

b)

store food in clean containers

c)

repair all faulty equipment

d)

handle food when you have wounds

25.

Prepare and arrange in order of use the needed clean and sanitized kitchen tools, utensils, and equipment as well as the standard ingredient required by the recipe of the dish to be prepared.

a)

Hors d'oeuvre

b)

Organizing

c)

Preparing

d)

Mise en place

26.

What is the best way to prepare tools and equipment to use for cooking?

a)

Start gathering all the needed tools and equipment.

b)

Always have a schedule for work.

c)

It is essential that you know what tools and equipment are appropriate for the dish.

d)

Position the tools and equipment within reach to save time and travel.

27.

Name this cooking equipment

a)

Oven

b)

Steam Cooker

c)

Range

d)

Griddles

28.

Generally used in heating frozen foods and finished partially cooked food.

a)

Auxiliary Cooking Equipment

b)

Primary Cooking Equipment

c)

Primary Cooking Tools

d)

Auxiliary Cooking Tools

29.

What is the name of this cooking equipment?

a)

Broiler

b)

Fryer

c)

Steam Cookers

d)

Steam Kettles

30.

Name this cooking equipment

a)

Steam Cookers

b)

Broiler

c)

Range

d)

Fryer

31.

Name this cooking equipment

a)

Griddle

b)

Fryer

c)

Broiler

d)

Blender

32.

It provide help or support to principal equipment.

a)

Kitchen equipment

b)

Kitchen tools

c)

Mise en place

d)

Auxiliary equipment

33.

What type of cooking equipment is this?

a)

Auxiliary cooking equipment

b)

Primary cooking equipment

34.

What type of cooking equipment is this?

a)

Auxiliary cooking equipment

b)

Primary cooking equipment

35.

What type of cooking equipment is this?

a)

Auxiliary cooking equipment

b)

Primary cooking equipment

36.

What type of cooking equipment is this?

a)

Auxiliary cooking equipment

b)

Primary cooking equipment

37.

Coffee maker

a)
b)
c)
d)
38.

Microwave oven

a)
b)
c)
d)
39.

Read the following questions carefully and choose the letter that best describes the statement.


Which market form of fish is viscera, head, tail and fins are removed?

a)

Butterfly

b)

Dressed

c)

. Fillet

d)

Sticks

40.

Read the following question carefully and choose the letter that best describes the statement.


This shellfish is creamy white in color and have a sweet flavor.

a)

Cod

b)

Salmon

c)

Scallops

d)

Sole

41.

It is based on stock added with other ingredients for variety of flavor, consistency, appearance and aroma.

a)

STOCK

b)

SOUP

c)

BROTH

42.

It is based on a clear, unthicken broth or stock.

a)

THICK SOUP

b)

THIN SOUP

c)

CLEAR SOUP

43.

They may serve plain or garnished.

a)

THICK SOUP

b)

THIN SOUP

c)

CLEAR SOUP

44.

It is thickened to provide a heavier consistency.

a)

THICK SOUP

b)

THIN SOUP

c)

CLEAR SOUP

45.

It is a soup finished with a heavy cream.

a)

THICK SOUP

b)

THIN SOUP

c)

CLEAR SOUP

46.

It helps to dissolve connective tissues and extract flavor and body from bones.

a)

Scraps and Leftovers

b)

Acid Products

c)

Seasonings and Spices

47.

Stocks are defined as...

a)

The most basic preparations found in professional kitchen.

b)

The least preparations found in professional kitchen.

c)

The most difficult preparations found in professional kitchen.

48.

Salt is not usually added to a stock, as this causes it to become too salty.

a)

True.

b)

False.

49.

An appetizer which is popular accompaniments to potato chips, crackers, and raw vegetables.

a)

Coktails

b)

Relishes

c)

Chips and Dips

d)

Canape

50.

it is made out of thin slices of bread in different shapes.

a)

Relishes

b)

Canape

c)

Cocktails

d)

Chips and dips

51.

An appetizer served in lower temperatures

a)

Hot appetizer

b)

Hot meals

c)

Cold meals

d)

Cold Appetizer

52.

it is considered as the simplest appetizer.

a)

cocktail

b)

fresh fruits and vegetables

c)

canape

d)

anything smaller

53.

a small portion of highly seasoned foods, it is a combination of canapés, olives, stuffed celery, pickled radishes, and fish.

a)

Canape

b)

Hors D’ Oeuvres

c)

Cocktails

d)

Relishes

54.

this are pickled item which are raw and crisp vegetables

a)

Relishes

b)

Canape

c)

fresh fruit and vegetables

d)

Hors D’ Oeuvres

55.

Appetizers served in high temperatures.

a)

Hot appetizer

b)

Cold appetizer

c)

Hot meals

d)

Cold Meals

56.

It Stimulate once appetite.

a)

Dessert

b)

Salad

c)

Main Dish

d)

Appetizer

57.

Keep the salad ____ The rim of the plate

a)

in

b)

on

c)

off

d)

at

58.

Height helps make a salad ________.

a)

Appetizing

b)

High

c)

Attractive

d)

Noticeable

59.

Height helps make a salad ________.

a)

Appetizing

b)

High

c)

Attractive

d)

Noticeable

60.

Cut ingredients ______.

a)

Neatly

b)

Untidily

c)

Carefully

d)

Slowly

61.

Make Every ______ Identifiable

a)

Thing

b)

Ingredient

c)

Garnish

d)

Dresinng

62.

A good example of base or underliner in preparing salad is

a)

Lettuce

b)

Taro Leaves

c)

Banana Leaves

d)

Cabbage

63.

What is this?

a)

Grater

b)

Colander

c)

Teapot

d)

Whisk

64.

What is this?

a)

Frying Pan

b)

Grill Pan

c)

Kettle

d)

Pot

65.

What is this?

a)

Ladle

b)

Colander

c)

Sifter

d)

Mesh Skimmer

66.

What is this?

a)

Ladle

b)

Spoon

c)

Spatula

d)

Mesh Skimmer

67.

What is this?

a)

Bottle opener

b)

Pot

c)

Peeler

d)

Sauce Pan

68.

What is this?

a)

Bottle Opener

b)

Ice cream Scoop

c)

Ladle

d)

Grater

69.

What is this?

a)

Ladle

b)

Mesh Skimmer

c)

Slotted Spatula

d)

Grater

70.

What is this?

a)

Pot

b)

Frying Pan

c)

Kettle

d)

Casserole

71.

What is this?

a)

Baking Sheet

b)

Frying Pan

c)

Grill Pan

d)

Pot

72.

What is this?

a)

Casserole

b)

Kettle

c)

Pot

d)

Frying Pan

73.

What is this?

a)

Frying Pan

b)

Baking Sheet

c)

Rolling Pin

d)

Whisk

74.
What are these?
a)
desserts
b)
deserts
75.

Identify the picture of kitchen tools and materials by choosing it's correct name.

a)

Aluminum

b)

Stainless steel

c)

Teflon

d)

Cast iron

76.

Identify the picture of kitchen tools and materials by choosing its correct name.

a)

Aluminum

b)

Stainless Steel

c)

Cast iron

d)

Teflon

77.

Identify the picture of kitchen tools and materials by choosing it's correct name.

a)

Aluminum

b)

Stainless steel

c)

Teflon

d)

Cast iron

78.

Identify the picture of kitchen tools and materials by choosing its correct name.

a)

Aluminum

b)

Stainless Steel

c)

Cast iron

d)

Teflon

79.

Identify the picture of kitchen tools and materials by choosing its coorect name.

a)

Aluminum

b)

Teflon

c)

Cast iron

d)

Glass

80.

Identify the picture of kitchen tools and materials by choosing its correct name.

a)

Kitchen knife

b)

Spatula

c)

Channel knife

d)

Bread knife

81.

Identify the picture of kitchen tools and materials by choosing its correct name.

a)

Mixing bowl

b)

Colander

c)

Sauce pan

d)

Cooking pan

82.

Identify the picture of kitchen tools and materials by choosing its correct name.

a)

Garlic presser

b)

Potato masher

c)

Peeler

d)

Grater

83.

Identify the picture of kitchen tools and materials by choosing its correct name.

a)

Peeler

b)

Kitchen knives

c)

Grater

d)

Metal spatula

84.

Identify the picture of kitchen tools and materials by choosing its correct.

a)

Serving tongs

b)

Funnels

c)

Grater

d)

Cutting board

85.

Identify the picture of kitchen tools and materials by choosing its correct name

a)

Oven

b)

Microwave oven

c)

Air frying

d)

Oven toaster

86.

Identify the picture of kitchen tools and materials by choosing its correct name.

a)

Oven

b)

Refrigerator

c)

Chiller

d)

Freezer

87.

Which process of removing food and other types of soil from a surface, such as a dish, glass or cutting board.

a)

Cleaning

b)

Sanitizing

c)

Washing

d)

Rinsing

88.

These are cleaning agents like soap, soap powder, volatile solvents abd abrasives.

a)

Abrasives

b)

Solvents cleaners

c)

Detergents

d)

Acid cleaners

89.

Generally used to remove heavy accumulated soli/dirt that are difficult to remove with detergents, solvents and acids.

a)

Soap

b)

Detergents

c)

Abrasives

d)

Solvent cleaners

90.

This is done using heat, radiation or chemicals.

a)

Cleaning

b)

Sanitizing

c)

Rinsing

d)

Washing

91.

These are the factors that influence the cleaning process, EXCEPT.

a)

Time

b)

Temperature

c)

Soil

d)

Sanitize

92.

Scrape/Pre-rinse- Cleaning cycle-Rinse-Acid rinse-Sanitize-Air dry

a)

True

b)

False

93.

Wash glassware first before greasy pots and pans.

a)

True

b)

False

94.

Cleaned and sanitized equipment and utensil must be handled properly to minimize contamination of food contact surface

a)

True

b)

False

95.

Thermal sanitizing is the use of hot water or steam

a)

True

b)

False

96.

Chemicals sanitizing use approved chemical sanitizers like chlorine, iodine and quaternary ammonium

a)

True

b)

False

97.

It is a type of sauce pan in which food can be steamed.

a)

Casserole

b)

Wok

c)

Steamer

98.

It can be used to beat eggs.

a)

Knife

b)

Wire Whisk

c)

Spoon

99.

Sanitation refers to....................

a)

maintenance of healthy and hygienic conditions that is free from disease-causing organisms.

b)

healthy lifestyle

c)

taking a bath frequently

d)

means not free from disease-causing organisms

100.

this symbols represent

a)

Recycable

b)

Recyclable

101.

Special cleaning and sanitation tasks required for maintaining food preparation and storage areas are typically performed by:

a)

Housekeeping staff

b)

Kitchen staff

c)

The Chief Steward

d)

The Dining Room staff

102.



(a)  

103.

Name this cooking equipment

a)

Oven

b)

Steam Cooker

c)

Range

d)

Griddles

104.



(a)  

105.



(a)  

106.



(a)  

107.



(a)  

108.



(a)  

109.



(a)  

110.



(a)  

111.



(a)  

112.



(a)  

113.



(a)  

114.



(a)  

115.



(a)  

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