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WorksheetsCookery
Total questions: 27
Worksheet time: 14mins
What is the term used to describe the cumulative changes that happen when heating starch granules in a moist environment, involving swelling due to water absorption, and the breakdown of the granule structure?
Gelatinization
Viscosity
Hydrolysis
Evaporation
2. What is the general rule for cooking if you have 1 pound of pasta?
Use 1 gallon of water, 1 teaspoon of salt, and 2 teaspoon of oil.
Use 1 gallon of water, 1 teaspoon of salt, and 1 teaspoon of oil.
Use an accurate measurement through multiplying the pound of pasta using Slovins formula.
What makes starch the primary carbohydrate compound abundant in staples like bread, rice, and potatoes?
a. Starch has excellent storage properties in plants, making it a convenient and energy-dense source for both plants and humans.
b. Starch is the primary carbohydrate compound abundant in staples like bread, rice, and potatoes due to its complex structure, which consists of long chains of glucose molecules.
c. The chain of starch can be easily broken down by digestive enzymes in the body, releasing glucose molecules that provide a steady and efficient source of energy for human metabolism.
d. All of the above
4. Why is it important to be familiar with different shapes of pasta, so cooking times can be adjusted?
a. The larger and fuller the pasta shape, the longer the cooking time.
b. Being familiar with the various shape of pasta allows to achieve the desired texture and consistency for each dish.
c. Knowing the various shapes of pasta is important because each shape interacts differently with sauces and ingredients.
d. Understanding different shapes ensures that pasta is cooked to the desired texture without becoming overcooked or undercooked.
Ms. Sayson wants to help her close friend about the proper way of holding the pasta. What alternative can you propose for holding the pasta?
a. When pasta is cool, drain and toss lightly with oil to prevent sticking or drying out.
b. Drain, toss with a small amount of oil to prevent sticking, cover, and hold in warmer.
c. Immerse the pasta in boiling water until just heated through, then drain immediately and use according to the recipe.
d. All of the above
What are the optimal storage conditions required to effectively preserve the quality and shelf life of starch and cereal dishes for an extended duration?
a. Storing them in airtight containers or resealable bags can help prevent moisture absorption and keep them fresh for longer periods.
b. Storing starch and cereal away from direct sunlight and heat sources can further prolong their shelf life by preventing flavor degradation and microbial growth.
c. The optimal storage conditions for preserving the quality and shelf life of starch and cereal dishes involve maintaining a cool, dry environment with consistent temperature and humidity levels.
Food items have specific shelf life requirements and storage needs. Among the following options, which food item can safely be stored in the refrigerator for 2 or 3 days?
a. Ana wants to choose frozen pasta because it stored unsauced in an airtight container and refrigerated for 2 or 3 days.
b. Bambi wants to camp in Davao De Oro, hes compostable to cooked Dried Pasta because it can be frozen and stored in the freezer for 2 to 3 days.
c. Ana and bambi used to order fresh pasta because it can be stored into 2 to 3 days of duration.
What are the best methods for storing pasta noodles to maintain their quality and freshness?
a. Store the pasta in a cool, and dry place that can absorb moisture in the room.
b. Follow the general rules of Department of Health Memorandum No. 15 Series of 2024.
c. Store pasta sauce separate from the noodles, otherwise the noodles will become mushy.
What are the essential techniques for preparing pasta before plating it?
a. If pasta is to be served immediately, just drain and do not rinse in cold water.
b. Pasta is best if cooked and served immediately. Try to cook pasta upon order.
c. If pasta is to be held, toss gently with a small amount of oil to keep it from sticking.
Which do you think best explains why we should not overcooked vegetables?
a. Will drain the flavor
b. Will mixed the flavors resulting to bad taste.
c. Will result in the loss of important nutrients.
Which of the following is NOT included in the Standard Quality of Cooked Vegetables?
a. Color
b. Flavor
c. Time
Why do you think starchy vegetables are baked?
a. Because the starch is precooked
b. Because the dry heat produces a desirable texture
c. Because the liquid in the starch is added to cover the vegetables
15. Mr. Vadon is preparing a hearty meal for his family gathering and wants to create a dish that combines tender vegetables with rich flavors. What cooking technique does he employ by placing blanched or raw vegetables in a pan?
Boiling
Poaching
Soaking
Mrs. Patel wants to prepare a simple and healthy side dish of boiled vegetables. What step-by-step process should she follow?
Trim, peel and cut vegetables as required, add water to the pot, and add salt and bring to boil, place vegetables in the pot, and drain vegetables quickly to avoid overcooking.
Trim, peel and cut vegetables, add salt and bring to boil, and separate the water.
Place vegetables in the pot, wait the water to a boil, eeduce heat to a simmer and cook vegetable, and drain it.
Mr. Rodriguez is planning to prepare a delicious vegetable stir-fry for his family dinner. What cooking techniques should he employ to achieve the desired results?
Frying Vegetable
Sauteing Vegetable
Sauteing and Frying Vegetable
What comprehensive methods should be employed when handling seafood to maintain its freshness, safety, and optimal quality?
a. Change ice twice a week.
b. Check store fish after using.
c. Fresh fish may be stored for 1 to 2 days.
In a refrigerated box, at what specific temperature range should fish and shellfish be stored to ensure their optimal freshness and safety without compromising their quality?
a. 20°-25°F
b. 34°-35° F
c. 30°-34° F
How should mussels be stored to maintain their flavor and prevent them from becoming watery?
Keep scallops be covered and refrigerated at 30° to 34°F.
Keep scallops rest before thawing, and stored at 39°F to 35°F/0°.
Keep scallops refrigerated at 32°F to 35°F/0° to 2°C and protect from light.
Ana has just bought frozen fish from the market. What are the best practices for thawing and handling the frozen fish to ensure its safety and quality?
a. Store the fish on crushed ice and use drip pans to allow for drainage of melted ice.
b. Thawing and handling frozen fish requires careful attention to food safety practices.
c. Thaw in refrigerator, never at room temperature and if pressed for time, keep in original moisture proof wrapper and thaw under cold running water.
What specific item that requires basting of seafood with butter or oil to prevent it from becoming tough or dry?
Shellfish
LeanFish
FatFish
What initial step should be taken before scaling a fish to improve grip and safety while handling it?
A. Hold the fish firmly by the tail in your non-dominant hand, Take a knife in your dominant hand and turn it to the blunt edge.
B. Remove the skin prior to cooking, scrape the side of the fish from the tail to the head, and secure to wipe it all.
C. Leave the fish sitting under the running water while you take care of other things to stabilise sa scales first.
What cooking method of Lean Fish is best suited for preserving its moisture?
Poaching
Grilling
Frying
You're planning a long-term storage solution for lean fish in your restaurant's inventory. How many months is the maximum recommended storage duration for lean fish to maintain its quality and freshness?
5 months
6 months
3 months
Which statement accurately describes the correct technique for scraping off fish scales?
Hold the fish firmly by the tail in your non-dominant hand, Take a knife in your dominant hand and turn it to the blunt edge.
Remove the skin prior to cooking, scrape the side of the fish from the tail to the head, and secure to wipe it all.
Cook the fish before removing the skin, hold the blunt edge at a 45 degree angle, and place the blunt edge right up against the fish's skin near it's tail fin
Ms. Dana is preparing to cook salmon for a special family dinner. What technique does she need to use to remove the skin from the salmon fillets before cooking?
Skinning Fish
Filleting Fish
Scaling Fish
What comprehensive methods should be employed when handling seafood to maintain its freshness, safety, and optimal quality?
Cut fish should be wrapped or left in original moisture-proof wrap.
Check store fish after using.
Fresh fish may be stored for 1 to 2 days.
What comprehensive methods should be employed when handling seafood to maintain its freshness, safety, and optimal quality?
Cut fish should be wrapped or left in original moisture-proof wrap.
Check store fish after using.
Fresh fish may be stored for 1 to 2 days.
