WorksheetsLet's COOK it.
Total questions: 24
Worksheet time: 4mins
Which of the following vegetables is rich in carbohydrates?
Legumes, peas and beans
Mushroom, tomatoes and radish
Nuts, olives and avocado
Sweet potato, potato, and ube
Onions and potatoes should be stored in
bright, cool place
dry, dark place
moist, dark place
sunny place
Which of the following is not included in the general rules in vegetable cookery?
Mushy texture
Crispy and tender
Cut in uniform sizes
Bright and natural color
It is the process of producing very fine cuts from onions and garlic.
Rondelle
Diced
Minced
Cubed
All the following are standard qualities of cooked vegetables, except
Mushy texture
Crispy and tender
Cooked in the right degree of doneness
Natural flavour and sweetness
Why do you need to cut food into uniform sizes
to cook food evenly
to make the dish attractive
to conserve nutrients
to improve the texture of cooked vegetables
All of the following are roots and tuber vegetables except_________________.
Carrots
Radish
Sweet Potato
Tomato
Ej, a culinary student, makes sure that before he cooks the recipe, all materials and ingredients are ready and prepared. He practices
food preparation
food left-over
miscellaneous cooking
mise en place
1During your performance at the TLE Laboratory you found out that there were no available knives in your station 5 minutes after the time started, what will you do?
Approach the teacher and tell him to stop the timer so you can ask for a knife.
Go to the other station and borrow some knife from them.
Raise your hand and wait for the teacher to go near at your station and tell him your concern.
Use other mode of cutting such as spoon or fork and or use your fingers instead.
Why mis en place is important
It makes your preparation easy and smooth.
It is the standard in every food preparation
Mise en place provide an organized process in cooking
All of the above
Starches and cereals can be found mostly from?
plant sources
animal sources
. milk and dairy products
pasta
Wheat flour, noodles, pasta, baked goods, and cornstarch are classified under?
cereals
starches
both cereal & starches
neither cereal nor starches
This type of flour is used for baking breads, cookies, and pastries. This is also called “general purpose flour”, as this could be an ingredient in preparing others foods?
All-Purpose Flour
Cake Flour
Rice Flour
Bread Flour
The following statements are correct about vegetables EXCEPT:
Vegetables help for body cleansing.
Vegetables are primary sources of vitamins and minerals necessary for growth and digestion
Vegetables causes fatigue once consumes in moderation and damage our digestive track if eaten raw.
Vegetables can improve major damages from our body.
Which kind of fish has no internal bone structure
Fin fish
Freshwater fish
Round fish
Shell fish
Among the Seafood below, which is classified as cephalopods?
Abalone
Clams
Crabs
Octopus
The following are examples of crustaceans, EXCEPTS
Giant lobster
King Crab
Oyster
Prawn
Kim would like to buy some shellfish in the market. Which of the following will she get?
Dalagambukid
Dilis
Lapu-Lapu
Shrimp
Early morning, Jane went to Kristel to purchase some fresh fish. She bought some fish that are completely intact. What market form of fish did she buy?
Drawn
Dressed
Fillet
Whole or round
A kind of small fish available in the market
Clams
Dilis
Sea Bass
Trout
Napa Cabbage is under what classification?
Gourds and Squash
Roots and tubers
Cabbage Family
Onion Family
This fish has a long, cylindral body and eye located on each side of the head.
Flat fish
Round Fish
Crustaceans
Mollusks
It protects the fish from injury
Mouth
Scales
Eyes
Gills
It is the most abundant organic substance on earth.
Cereal
Vegetable
Starch
A. Seafood
