WorksheetsCooking TLE 9
Total questions: 70
Worksheet time: 40mins
Who introduced the appetizers in the early third century B.C. ?
Romans
Americans
Athenians
Italians
This means "set in place"
Mise' En Place
'hors d' oeuvres"
Tournee
Batonnet
It is used to measure liquid ingredients like water and oil. It is transparent with the graduation mark on the outside to read.
measuring spoon
mixing bowls
mixing spoon
glass measuring cup
It is used to cut a raw or cooked food.
Zester
Chiller
Kitchen Shear
Sharp Knife
To aoid cross contamination,we must learn how to use the correct collor coded chopping board and knives at all times.
Yes
No
Not sure
Never
These foods stimulate the appetite.
Dessert
Appetizers
Drinks
Why cutting food products into uniform shapes and sizes is important?
to help us chew the food
to help us digest the food
to ensure even cooking
It cuts delicate items such as bread, cake, ham, and many more.
Serrated knife
Paring Knife
French Knife
Clever Knife
Used for mixing thinner liquids.
Fork
Wire Whip
Spatula
Colander
This knife is usually heavy, wide, and slightly curved blades that are used in cutting, sectioning, and trimming a large piece of meat.
Boning Knife
Butcher Knife
Paring Knife
French Knife
This type of appetizer refers to a platter of raw vegetables such as carrots and celery.
Canapé
Crudités
Steamed Appetizer
Grilled Appetizer
Type of appetizer that refers to a combination of different cubed vegetables such as bell peppers, mushrooms, tomatoes, and onions. It may also include cubed fish fillet, meat, and chicken.
Canapé
Crudités
Steamed Appetizer
Grilled Appetizer
It is consist of small, thin slices of cold cuts like pepperoni, salami, bacon, and ham. It is placed on a serving dish and may be served with dips or spread
Deep-fried Appetizer
Fresh Fruit Platter
Meat tray
Cheese tray
This type of appetizer is done by submerging the ingredients into hot oil for frying. It is often served with a sauce or dip.
Deep-fried Appetizer
Fresh Fruit Platter
Meat tray
Cheese tray
It is consist of different fruit combinations, which are creatively placed on serving platters.
Deep-fried Appetizer
Fresh Fruit Platter
Meat tray
Cheese tray
It contains various types of cheese, which are served in small portions. This may include Swiss, cheddar, and blue cheese.
Deep-fried Appetizer
Fresh Fruit Platter
Meat tray
Cheese tray
All of the following are the basic parts of a canapé EXCEPT one. What is it ?
spread
dressing
garnish
base
In preparing appetizers, you need to remember the following EXCEPT one. What is it ?
It should be served in medium-sized portions.
It should be well-seasoned but not have overpowering taste.
It should be served in bite-sized portions.
It should be aesthetically or visually appealing.
Appetizer is an important part of the meal, which is served after the main course to stimulate diner's appetite.
True
False
It consists of different types of dressing that can either be served hot or cold to complement the food.
canapé
crudités
steamed appetizer
dips and spreads
It is basically made with crust,spread, and garnish.
canapé
crudités
steamed appetizer
dips and spreads
The literal difference between cold and hot appetizers is their (a) .
These appetizer can be served sweet, baked, or roasted in honey barbeque sauce dipped in a spicy coating of seasonings.
(a)
Appetizers were originally introduced by the (a) as a buffet in the early third century B.C. .
These appetizers can be made from ground beef, poultry, veal, or pork usually served with a sweet and sour, mushroom, tomato or cream sauce.
(a)
What process refers to removing bacteria through using heat or chemicals?
Cleaning
Sanitizing
Sweeping
Cooking
What does French word “Mise en place” mean?
set the ingredients measured and prepared.
set the tools ready and prepared.
set the equipment ready and prepared.
All of the above
A classification of appetizer that is light and refreshing in season. It is served fresh or preserved.
Relishes
Fruit appetizer
Soup
Canapés
A device that enables the removal of metal bottle caps from bottles.
Colander
Can Opener
Knife
Used for grating cheese and other foods for shredding.
Garlic Press
Grater
Ladle
It is a combination of vegetables, fruits, and other ingredients accompanied by a dressing.
main dish
Salads
main course
side dish
Finger food was introduced in the ____________
England
America
Greece
Philippines
The word itself, "appetizer," starting being used in the Americas and England in the1860s
False
True
Why is hygiene necessary in salad preparation and in all kinds of food preparation? (5 points)
It is the complete removal of food scrap using appropriate detergent and chemicals under recommended conditions.
Cleaning
Disinfecting
Sanitizing
Sterilizing
Check all the correct answers. Types of Cleaning Agents
Borax
Acidic
Neutral
Detergent
Degreaser
What kitchen tools enable to grab easily and transfer larger food items and give better grip?
Spoon
Wooden spoon
Tong
Fork
Which cleaning tool is used in sweeping the dust on the floor?
Broom
Brush
Bucket
Mop
Why you must eat healthy foods?
in order to live to the fool
to live longer
less calories
more carbohydrates
What is your specialization now in TLE 9?
Computer
Pastry
Cookery
Carpentry
Which of the following is a must-wear when you are cooking? Walang points sa Performance task kapag wala ito.
It is known to be the most dangerous place in the house because many home accidents happen here.
Comfort Room
Kitchen
Terrace
Receiving area
As a worker in the kitchen, you should know how to maintain and observe _____ and _______ to untoward incidents.
Clean and orderly manner
Bacteria and germs
Droplets and virus
Sanitation and Safety
Why is it important to follow and observe safety and sanitation in the kitchen?
In order to be clean
So there will be no pollution
It prevents accidents and food poisoning
It prevents carelessness and disorderliness
Which of the following is TRUE in food presentation?
Simplicity is beauty.
Overcrowding the ingredients is the best.
Use of one color is more attractive
Use too much sauce on the plate.
It is a decorative item that adds eye appeal to the finished product and stimulates the diner’s appetite.
garnish
toppings
base
greens
Effective cleaning and sanitation of food contact surfaces of equipment and utensils serve two primary purposes.
True
False
Which of the following kitchen tools is a vegetable strainer and strains cooked pasta?
Spatula
Funnel
Colander
Whisk
Which of the following is NOT an opener?
Can opener
Bottle opener
Cartoon opener
Bowl opener
What is used to measure heat intensity
Fryer
Weighing Scale
Temperature Scale
An equipment used for creaming, beating, and whipping ingredients
Blender
Mixer
Range
It refers to tidiness and proper removal of waste.
Book keeping
Household services
Housekeeping
Cleaning
Wash your hands for at least 30 seconds before and after meal preparation.
True
False
the ultraviolet rays is the cheapest and the most effective sanitizing agent
Sunlight
Sanitizing
Sustain
Appetizers
How hot must the water be for heat sanitation?
120 degrees
145 degrees
171 degrees
175 degrees
It is used to flatten the dough.
(a)
A wooden or plastic board where meats and vegetables can be cut.
baster
cutting board
spatula
rubber scraper
When cooking soup, which kitchen tool should be used when you are ready to serve the soup?
Ladel
Fork
Spatula
Pairing Knife
You can keep from spreading germs by
exercising.
drinking water.
washing your hands.
getting eight hours of sleep.
