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WorksheetsQ2 Review Test (Cookery)
Total questions: 50
Worksheet time: 50mins
Identify the method used in the picture in preparing vegetables?
Soaking
Peeling
Cutting
Washing
5. Which of the following vegetables is cooked uncovered?
a. Fruit Vegetables
b. Green Vegetables
c. Roots and Tubers
d. Yellow Vegetables
8. What are the factors to be considered in choosing good quality vegetables?
a. Freshness
b. Right degree of maturity
c. No chemical damage or injury
d. all of the above
9. Which tool is used to drain excess water after washing vegetables?
10. Chief Shane will cook chopsuey. He need to remove the hard core of a cabbage, which knife he will be used?
a. Butcher knife
b. Channel knife
c. Paring knife
d. Cutting knife
A mixture of butter and oil is used to seal the food item.
Oxidation
Pan Frying
Panada
Pane
These vegetables are commercially packaged in plastic bags or cardboard boxes.
Canned
Bottled
Fresh
Frozen
These vegetables have undergone little or no processing from the time they were harvested to the time they were marketed or sold.
Dried
Canned
Fresh
Frozen
What should you consider in buying or selecting vegetables? (SELECT MULTIPLE)
Select those that are clean—no blemishes and bruises.
Pick onions that smell more pungent than usual.
Select the size most suitable for the purpose.
Buy vegetables with cuts, bruises, insect holes, mold, or decay.
When do vegetables taste best when they are cooked?
Tender-crisp
Undercooked
Soft texture
Perfectly cooked
Which of the following does NOT present problems when buying vegetables in bulk?
No standard grading in vegetables as it is a very tedious and time-consuming task.
The market is subject to constant fluctuation.
Purchasing vegetables in season
Which of the following is NOT a part of the standard quality of cooked vegetables?
Sizes
Texture
Color
In storing vegetables, you should always:
(SELECT MULTIPLE)
Trim off any inedible leaves from the salad greens.
Keep root crops and legumes stored at room temperature.
Keep vegetables in their wrapper or package.
Store leafy, green vegetables outside of the refrigerator.
Which is NOT a good way of storing fruits and vegetables.
Keep root crops and legumes stored at room temperature.
Wash vegetables when about to use.
Store potatoes, onions, beef, carrots, and other root vegetables in a cool, dry, well-ventilated area.
None of the above
Prepare vegetable as close to service time as possible and in small quantities.
TRUE
FALSE
Cut vegetables uniformly for even cooking
TRUE
FALSE
Frozen vegetable requires longer time in cooking
TRUE
FALSE
In the Standard Quality of Cooked Vegetables the color of cooked vegetable should be dull and brown in color.
TRUE
FALSE
Vegetables should be cooked separately for different cooking times, and then combined.
TRUE
FALSE
Why vegetable should be cooked in a short period of time?
It stops the acidity.
It maintains shape.
It maintains the color.
It enhances the texture.
What happen to protein content of a vegetable when cooked?
It thickens.
It becomes more digestible.
It increases the amount of protein in the vegetable.
It decreases the amount of protein in the vegetable.
Which of the following statement is true when cooking a vegetable?
It is okay to overcook the vegetables.
Vegetables can be cut in any shape as long as it cooked at same period.
Cook green vegetables and strong – flavored vegetables covered.
If the vegetable must be cooked ahead, under cook slightly and chill rapidly.
Both methods may be used to complete cooking or precooked or blanched vegetables. Also used for complete cooking of raw vegetables.
Baking
Braising
Sauteing
Steaming
Which of the following statement is inappropriate when plating a vegetable dish?
Keep food off the rim of the plate
Keep space between items, unless, they are stacked on one another
Arrange the items for the convenience of the customer.
None of the above.
Which of the following ingredients is use to enhance the flavor of the most canned vegetables?
Butter
Pepper
Paprika
Salt
What kind of cut is this?
square
dice
clean
mince
What kind of cut is this?
dice
mince
julienne
tiny cut
what kind of cut is this?
dice
mince
strips
julienne
What should you do if you have long hair when cooking?
let it catch on fire
let it grip on to your equipment
pull it back with a hair tie
let it hang
What is a foodborne illness?
When people get really sick from food
when people are allergic to food
when people have an intolerance to a food
What is cross contamination?
crossing fruits and veggies on to a cutting board
when raw and ready to eat food touch
when you mixing foods together in a bowl
How should you hold a knife when walking?
blade up and in front of you
blade down and to the side of you
blade down and in front of you
blade facing you
How should you clean a knife?
drop in sink of soapy water and let soak
wipe with towel
clean right away with sink water and leave it out of sink when done.
dunk in sink
Why is it important to ready a recipe?
to understand how the dish is made and to be prepared
to keep organized and not mess up the food
to see if you have all the ingredients and tools needed
all of the above
Mincing is commonly used for what type of food?
Spinach
Carrots
Shallots
Garlic
What are the 3 basic techniques used to cut food?
slicing, dicing, mincing
slicing, cutting, cubes
cutting, slicing, cut
slicing, mincing, trimming
Which is the peel?
What is the name of this?
Fish slice
Table
Peel
Potato Masher
what is the grater?
Which is the strainer?
As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?
Glaze
Sauce
Stock
Water
Which of the following stocks is the fastest to cook?
Brown Stock
Fish Stock
Vegetable Stock
White Stock
It is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.
Broth
Consommé‘
Vegetable Soup
None of the above
Which of the following soup is considered as a thick soup?
Bisques
Bouillon
Consommé
Egg Drop Soup
In sauce making it considered a very important step in order to produce a smooth, lump free sauce, what is it?
Deglazing
Reduction
Reformation
Straining
What are the two classification of soup?
Clear and Thick Soup
Brown and White Soup
Vegetable and consomme soup
Puree and chowder soup
A method of cooking that water reaches its highest possible temperature of 212 °F?
sauteing
broiling
simmering
Boiling
Which of the following refers to a disease that is carried and transmitted to people by food?
Food-borne illness
Food-borne infection
Food-borne disease
Food-borne intoxication
