Font size
WorksheetsHPC 2
Total questions: 30
Worksheet time: 22mins
It is the art and science of food and cooking
(a)
True or False: Gastronomist need to understand chemistry and physics, food boundary, culinary anthropology, taste, and culture anthropology.
(a)
True or False: Taste buds is a part of the science of food
(a)
We have (blank ) taste buds in our mouth
1500-2000
3000-5000
2000-8000
1000-8000
An FDA regulation created by FDA in 1987 and it embodies a set of principles that provides a framework.
Good Laboratory Practices or GLP
Great Laboratory Principles/ GLP
Good Laboratory Principles/ GLP
Quality Assurance Programme / QAP
Test facility organization and Test reference substances are examples of Good Laboratory Practices Principles.
True
False
Which is NOT an example of a good quality must contain?
Air-conditioned with humidity control
Take care all safety points (earthing/fire safety)
Identify everything with its name or purpose
Follow FIPO or LIFO
Keep the things at its location after use
Use a metal trash can when disposing hot or smoldering items. This is a safety procedure to prevent what?
(a)
The following are examples of safety procedure to prevent falls EXCEPT.
Wipe up all spills at once
Close cabinet doors and drawers
To reach items stored in high places, use a step stool or ladder
Keep pan handles turned inward on the range
Use tools only for their intended purpose, keep sharp knives sharp, use peeler instead of knife when peeling skins. These are examples of what safety procedure?
To prevent fire and burns
To prevent cut
To prevent falls
To prevent microwave accidents
To prevent electric shock, you should unplug appliances before bringing metal objects in contact with any working parts.
False
Maybe
True
What food preparation term is mixing fat throughout with dry ingredients using two knives or pastry blender?
(a)
To rub the surface with small amount of fat
(a)
Decrease volume of liquid by rapidly boiling
Sauté
Stew
Reduce
Roast
Cut off the outside covering
Pare
Pinch
Macerate
Peel
To soak food in a liquid to soften and to absorb flavor
Scald
Marinate
Steam
Macerate
Mositen, add flavor and prevent drying of food
(a)
To coat a food with bread or cracker
(a)
To mix foods lightly with lifting motion
(a)
The following aren't a cookware for the range except.
Tea glass
Saucepan
Food processor
Sieve
True or False: You can understand knives without learning about its construction and parts
(a)
Parts of Knives: Edge and spine come together
Tip
Point
Edge
Spine
Parts of Knives: band that joins the blade of the knife to its handle
Tang
Butt
Heel
Bolster
Parts of Knives: part of the knife that creates handle
Spine
Heel
Scales
Point
Different types of kitchen knives: use for peeling, short blade (2 1/2 and 4 inches)
Paring Knife
Serrated Utility Knife
Utility Knife
Cleaver Knife
Different types of kitchen knives: blade between 6 and 14 inches
Fish Knife
Chef's Knife
Pairing Knife
Different types of kitchen knife: filler knife
Utility Knife
Serrated Utility Knife
Cleaver Knife
Fish Knife
Sanitation Procedure: Use (blank), (blank) water for washing dishes.
(a)
Sanitation Procedure: Foods to be served cold should be kept (blank)
(a)
Sanitation Procedure: Avoid handling food when you have an open wound on your hands
True
False
