WorksheetsTLE QUARTER 2 ASSESSMENT-COOKERY
Total questions: 48
Worksheet time: 24mins
Before handling food, the most important step to prevent contamination is
wearing an apron
washing hands properly
cleaning the table
putting on gloves
Which of the following is an example of cross-contamination?
using the same knife for raw meat and vegetables
washing cutting boards after use
using gloves while cooking
cooking food thoroughly
Why should cooked food not be left at room temperature for long hours?
it dries up
it loses flavor
bacteria can grow
it cools too fast
A kitchen towel used for wiping hands should be
shared by all cooks
kept clean and dry
left near the stove
used for cleaning spills only
When a small fire starts in the frying pan, you should
pour water on it
cover it with a metal lid
blow on it
ignore it
The best way to store raw meat is
on the top shelf of the refrigerator
on the bottom shelf to avoid drips
on the counter
near cooked food
Proper hand washing takes at least
5 seconds
10 seconds
20 seconds
1 minute
Why should you avoid wearing jewelry while cooking?
it may get lost
it can fall into the food
it is not fashionable
it is heavy
The "clean as you go" policy helps
save soap
prevents accidents and clutter
speed up cooking
reduce food waste
A food handler who is sick should
continue working carefully
tell the teacher and avoid handling food
taste the food to check
work with gloves on
What tool is used for measuring liquid ingredients?
measuring cup with spout
measuring spoon
dry measuring cup
bowl
A paring knife is best used for
cutting large meat
peeling fruits and vegetables
chopping onions
slicing bread
A colander is used for
frying
draining cooked pasta or vegetables
measuring sugar
mixing ingredients
Which of the following equipment uses moist heat to cook food?
oven
steamer
grill
deep fryer
The function of a mixing bowl is
to store left overs
to combine ingredients
to boil soup
to serve food
The proper way to carry a knife in the kitchen is
with the blade pointing up
with the tip pointing down
in a pocket
wrapped in cloth
Which small appliance helps you blend sauces or soups quickly?
toaster
blender
refrigerator
griller
What should be done before and after using kitchen tools?
wash and sanitize them
wipe with a dirty cloth
use them directly
spray with perfume
A measuring spoon is used to measure
flour only
small amounts of ingredients
liquid only
food portions
Which equipment cooks food using dry heat from below or above?
refrigerator
oven
rice cooker
steamer
The main cooking method used in chopsuey is?
steaming
stir-frying
boiling
baking
Which vegetable should be cooked last in chopsuey to keep color and crispness?
carrot
cabbage
cauliflower
broccoli
The process of preparing ingredients before cooking is called?
mise en place
sauteing
garnishing
serving
Which of the following contributes to a balanced meal?
all vegetables
combination of go, grow, glow foods
only protein foods
fried food only
When thickening the chopsuey sauce, the ingredient used is
flour
cornstarch
butter
sugar
Overcooked vegetables lose
color and nutrients
water only
flavor only
texture only
When tasting food, always use
the same spoon
a clean sspoon
your fingers
the ladle
Stir-frying is done using
low heat for long time
high heat for short time
steam
water only
To make your dish more flavorful, you may add
herbs and spices
sugar only
plain water
ice
Which of the following can make a sauce watery?
too much cornstarch
too little liquid
not enough cornstarch
adding butter
When blanching vegetables, they should be
soaked in boiling water, then cooled immediately
boiled for long hours
fried in hot oil
steamed slowly
What should be done before cooking to save time and effort?
prepare all tools and ingredients
start cooking immediately
guess the recipe
clean after cooking
Why do we use uniform cuts when slicing vegetables?
to make them look fancy only
to cook evenly and attractively
to waste ingredients
to show knife skills
Which of the following helps prevent food waste?
planning meals properly
cooking too much food
ignoring leftovers
throwing extras
What should you do if the sauce becomes too salty?
add more salt
add water or vegetables to balance it
boil until dry
throw it away
The main goal of food presentation is?
to make food look appealing and appetizing
to waste time decorating
to make the plate heavy
to fill the plate
What color combination looks most appetizing?
dull and dark colors
bright and contrasting colors
one color only
pale colors
A garnish is
the main ingredient
a decoration that adds beauty and flavor
a cooking utensil
a type of sauce
When serving soup, fill the bowl
to the top
only 3/4 full to avoid spills
half empty
almost overflowing
A proper table setting shows
cleanliness and order
wealth
random arrangement
no importance
What is the correct order of serving a meal?
main dish-soup-dessert
soup-main dish-dessert
dessert-appetizer-main dish
any order
When serving food, always use
bare hands
serving spoon or tongs
the tasting spoon
a napkin
Why should left over food be refrigerated immediately?
to cool them faster
to prevent bacterial growth
to harden them
to dry them
What should you do before serving food to guests?
taste directly from the plate
check presentation and cleanliness
add random sauces
cover with paper
The best way to handle customer feedback is?
argue with them
accept politely and thank them
ignore them
explain excuses
Why must meals be nutritionally balanced?
to support growth and energy needs
for decoration
to fill the stomach
to copy recipes
What should you do after food service?
leave the kitchen
clean and sanitize tools and area
sleep
keep leftovers uncovered
The CLEAN AS YOU GO (CLAYGO) principle means
cleaning only after cooking
cleaning while working to maintain order
asking others to clean
leaving the mess for later
