WorksheetsCOOKERY NCII LONG QUIZ PART 1
Total questions: 50
Worksheet time: 25mins
What is the first step before starting to clean the kitchen?
Spray disinfectant
Sweep the floor
Remove all leftover food and utensils
Wash the sink
What should be done with cleaning rags after use?
Air-dry them
Wash and sanitize them
Store them in a cabinet
Reuse immediately
Which part of the kitchen should be cleaned daily?
Walls
Cabinets
Countertops and food contact surfaces
Ceiling
Why should trash bins have lids?
For decoration
To save space
To prevent contamination and odors
To hold more trash
What is the proper way to mop the kitchen floor?
From the exit to the center
From the center outward
From farthest corner towards the exit
Random direction
What is cross-contamination?
Mixing cooked foods
Proper food storage
Transfer of harmful bacteria from one food or surface to another
Cleaning utensils
What type of sanitizer is safe for kitchen surfaces?
Industrial bleach
Perfumed cleaner
Food-grade sanitizer
Laundry detergent
How often should knives be sanitized?
Once a day
After each use
Every week
Before storage only
Which is safer for cleaning spills?
Dry broom for liquids
Wet mop for liquid spills; dry broom for dry spills
Dry broom for all spills
Cloth towel only
How often should kitchen appliances be deep cleaned?
Monthly
Daily
Weekly or as needed
Once a year
What is the difference between simmering and boiling?
Simmering has bubbles
Boiling is slower
Simmering is gentle heat below boiling
They are the same
What is the safe internal temperature for cooked chicken?
60°C
65°C
74°C
90°C
Which cooking method uses direct heat from below?
Steaming
Boiling
Grilling
Poaching
Why is preheating an oven important?
Saves electricity
Speeds cleaning
Ensures even cooking
Prevents burning
Why should meat rest after cooking?
To cool quickly
To retain juices and flavor
To dry out
To reheat later
Which is a moist-heat cooking method?
Frying
Roasting
Steaming
Baking
Which is a dry-heat cooking method?
Boiling
Poaching
Steaming
Roasting
Why is stirring important when cooking sauces?
Improves color
Prevents lumps and burning
Makes it thicker
Adds air
Which is safer to use when handling hot pans?
Wet oven mitt
Plastic gloves
Dry oven mitt
Paper towel
What is the danger zone in food temperature?
0°C – 4°C
5°C – 60°C
65°C – 90°C
Above 100°C
Which is considered a cold meal?
Fried chicken
Soup
Fruit salad
Grilled fish
Why should ingredients for cold meals be chilled?
Improve color
Prevent bacterial growth
Add flavor
Reduce cost
What is the main function of salad dressing?
Decoration
Preservation
Flavor enhancement
Texture change
Which utensil is best for mixing salad greens?
Fork
Spoon
Salad tongs
Knife
What is the ideal storage temperature for cold meals?
Below 5°C
10°C
Room temperature
Above 60°C
Why should bare hands be avoided when preparing salads?
To save time
To avoid bruising
To prevent contamination
To improve appearance
Which is a protein-rich cold meal?
Fruit salad
Tuna salad
Vegetable soup
Bread rolls
Why is portion control important in cold meals?
Saves money
Maintains balance and presentation
Makes food colder
Speeds serving
Which utensil is safer for cold foods?
Wooden only
Plastic only
Metal only
Both metal and wooden if sanitized
How can cold meals be made visually appealing?
Use plain colors
Add more sauce
Use colorful ingredients and garnishes
Serve in large portions
What is the main ingredient in brown stock?
Vegetables
Raw bones
Roasted bones
Fish
Which sauce is made with egg yolk and butter?
Béchamel
Hollandaise
Velouté
Tomato
What thickens a velouté sauce?
Cream
Cornstarch
Roux and stock
Egg yolk
Why should stock not boil vigorously?
To add flavor
To prevent evaporation
To keep it clear
To thicken it
What is a basic ingredient of tomato sauce?
Milk
Tomatoes
Butter
Flour
Why is stock skimmed during cooking?
Add flavor
Remove excess water
Remove impurities
Thicken the stock
Which mother sauce uses milk as a base?
Espagnole
Velouté
Béchamel
Tomato
What is the difference between consommé and stock?
Stock is thicker
Consommé is clarified stock
Stock has meat
Consommé has cream
Which soup uses roux as a thickener?
Clear soup
Consommé
Cream of mushroom
Broth
Why is seasoning important in sauces?
Adds color
Improves texture
Enhances and balances flavor
Thickens sauce
What is the purpose of an hors d’oeuvre?
Replace main course
Stimulate appetite
Serve as dessert
Fill the stomach
Which is a finger food appetizer?
Soup
Steak
Spring rolls
Rice
What is an important plating principle for appetizers?
Large portions
Heavy sauces
Appealing arrangement
Plain appearance
Why should appetizers be served fresh?
To reduce cost
To maintain taste and texture
To increase portions
To cool faster
Which is a good garnish for cold appetizers?
Fried onions
Herbs
Gravy
Cheese sauce
What distinguishes an appetizer from a main course?
Color
Cooking time
Portion size and heaviness
Temperature
Which appetizer requires no cooking?
Fried dumplings
Cheese platter
Spring rolls
Soup
What is the ideal serving temperature for hot appetizers?
Below 40°C
50°C
60°C – 65°C
Above 90°C
Why is presentation important in appetizers?
Saves time
Reduces waste
Creates first impression
Improves shelf life
Which seasoning is commonly used in appetizers?
Sugar only
Vinegar
Salt and herbs
Oil only
