When handling food on the stove, oven, microwave or broiler you should...

If you spill or drop something in the kitchen you should...

If you do not cook foods thoroughly and then eat them, what might happen?

What does "al dente" mean?

What best describes the foundational principles of the kitchen brigade system?

Which best describes the role of the executive chef in the production process?

Which of the following best outlines the production process?

A bundle of herbs & vegetables to impart flavour to stocks and sauces is referred as

the property of a food that are sensed by touch in the mouth and with the hands is known as ?

a cut of vegetable into (1/8 inch X 1/8 inch X 2.5 inch) representing matchstick is known as _______

beets, carrot, parsnip, turnip are the examples of ____ vegetables?

which method is considered to cook vegetables to avoid least nutrient loss?

which group represents the tropical fruits?

a salad majorly comprises of these components _____

French name for stock is ____

which one is correct in terms of sauce components?

1. These are tiny, open faced sandwiches, of bite size and usually highly flavored or tangy.

1. Bread and toast cutouts are the widely most used ____ for canapés.

1. Appetizers is a small snack served _____ the main meal

1. Hors D’ oeuvres are small bit of appetizing food, such as:

1. The purpose of spread in canapes to prevent the base from soaking up moisture from the filling, to add flavor, and to add moisture or “mouth feel”.

Canapes consists of three part;

What do you call this type of sandwich?

What do you call this type of sandwich?

What do you call this type of sandwich?

What do you call this type of sandwich?

The following are the most common filling used in combination sandwich, except:

The following are types of closed cold sandwich, except:

This is not a fruit. It's small and green.

These vegetables can have many colors as purple, white or brown.

This salad is served as an appetizer to the main meal and is small in portion.

This salad is known as a side salad and it accompanies the main course.

Visually enhancing the appearance of a salad while also complementing the overall taste.

A liquid or semi-liquid used to add flavor, appearance and sometimes hold the salad together known as a dressing.

These salads are usually sweet and often contain fruit, gelatin, nuts, cream, & whipped cream.

This group of salads is prepared from a combination of many ingredients which are cohered and flavored using selected dressing and sauces.

Salad dressing are sauce that are blended to complement and season food with which they are served. its function is to add well seasoned flavor, richness and piquancy.

which salad dressing have a creamy and in general, pale ivory in color.

When making dressing, an "emulsifier" helps to liquids that don't mix together such as oil and vinegar, be able to stay together.

The darker or brighter the greens/vegetables the more nutritious they are for you.

A salad whose main ingredients are vegetables other than lettuce or other leafy greens.

These salads are made with sweetened prepared mixes with artificial color and flavor.

This salad contains fruits as their main ingredients, like appetizer salads or dessert salads.

This salad must be fresh, clean, crisp and cold and well drained.

What are the different types of lettuce ? (Select all that may apply)

Which of the following ingredients is not used in making Mayonnaise for dressing?

What is the most widely used type of oil in salad dressings?