Worksheetskitchen essential quiz 2
Total questions: 20
Worksheet time: 3mins
It is an act to strengthen the food safety regulatory system in the country to protect consumer health and facilitate market access to local foods and foods products, and for other purposes.
R.A. 10611
R.A 7836
P.D 10611
P.D 1006
Food should be rotated using the "First in, first out" system the following is to ensure that the food is safe from harm except one.
The most in-date food is used first
There is less chance for out-of-date food being used
The growth of bacteria and contamination is reduced
Additional stock of goods where remains full in the storage room
The following are the kitchen equipment except.
Freezer
Gas range
Refrigerator
Griller
Red chopping Board is used for ?
white meats
raw meat
vegetables
for dairy product
Various holes and blades which cut cheese and vegetables into thin strips or slices.
(a)
used to measure the temperature of meat when cooking process.
(a)
Insulated fabric gloves used to protect hands when handling hot items.
(a)
A deep cooking pan with a handle and lid for boiling simmering and steaming foods
(a)
A bowl with holes used to drain pasta and other liquids from food
(a)
Measuring device for LIQUIDS ONLY!
(a)
Simplest tool for beating and stirring light mixtures
(a)
the following is the used of mixing bowl which one is not.
mixing vegetables
washing raw materials
separating ingredients
used for double boiling method
What does the term mise en place literally translate?
Getting into place
To be prepared
lets begin
putting into place
Yellow chopping board is used for the following except one?
raw chicken
raw fish
raw duck
raw turkey
Whole spices should be added in the ___________ of the cooking process.
bottom
end
beggining
middle
Small knife for peeling fruits & vegetables or making other small cuts such as garnishes
dinner knife
chef knife
paring knife
steak knife
Which is the root of a plant?
paprika
cinnamon
ginger
parsley
The leaves, stem, or flower of an aromatic plant is an.
herbs
spices
seasoning
garnishing
The front part of the knife where the edge and spine meet
(a)
refers to the full thickness portion of the blade, opposite the knife edge.
(a)
