1
Which kitchen tool is also called a vegetable strainer?
a. Colander
b. Funnel
c. Grater
d. Measuring cup
a. Colander
What tool is mostly used in the kitchen and most popular because it is lightweight?
a. Aluminum
b. Cast Iron
c. Glass
d. Stainless steel
a. Aluminun
Which of the following is a substance used to destroy germ and diseases?
a. Cleaning
b. Disinfectant
c. Drying
d. Washing
b. Disinfectant
Which process reduces number of harmful visible dirt and organisms to safe level on food contact services?
a. Cleaning
b. Cooking
c. Frying
d. Sanitizing
a. Cleaning
Which tool comes in wood and plastic, that is use to protect the table while slicing bread?
a. Can opener
b. Cutting board
c. Slicer
d. Utility tray
b. Cutting board
If you have 3/4 of a cup, how much more is needed to equal 1 cup?
a. 1/2 cup
b. 3/4 cup
c. 1/4 cup
d. 1/8 cup
c. 1/4 cup
Judy has a set of measuring cups. Three of the sizes are ½, 1/4, 1/3 cup. How will she measure 2/3 cup of flour?
a. ½ plus 1/3
b. ¼ plus ¼
c. 1/3 plus 1/3
d. ½ plus ¼
c. 1/3 plus 1/3
Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
a. Canape
b. Cocktail
c. Relishes
d. Petite Salad
b. Cocktail
Which part of the canape that adds color, design, texture and flavor?
a. Base
b. Garnish
c. Spread
d. Toppings
b. Garnish
What material has a special coating applied to the inside of some aluminum that helps food from not sticking to the pan.
a. baster
b. plastic
c. teflon
d. wooden
c. teflon
What makes good mise en place is essential?
a. It makes the food more delicious
b. It prevents you from accidents
c. It is more organize and allows you to work conveniently
d. it provides ideas for your plate presentation
c. It is more organize and allows you to work conveniently
Venti considers variety of shapes and forms like cutting vegetables into different shapes. What fundamentals in plating did she performed?
a. Arrangement on the plate
b. Balance
c. Portion Size
d. None of the above
b. Balance
What order should you use to wash dishes by hand?
a. Pre-scrape, wash, rinse, sanitize and air dry
b. Rinse, wash, sanitize, and air dry
c. Sanitize, wash, rinse, pre-scrape and dish towel
d. Wash, rinse, dish towel and sanitize
a. Pre-scrape, wash, rinse, sanitize and air dry
What is the most important reason to wash, rinse and sanitize cutting boards?
a. Eliminate odors and tastes from getting into other foods.
b. Make the cutting board look better and last longer.
c. Prevent contamination from one food to another.
d. Prevent flavors and garlic or onion juices from getting unto other foods.
c. Prevent contamination from one food to another.
Why should we give proper care to our kitchen tools and equipment?
a. We give proper care to our kitchen tools and equipment to protect it from rust
b. We give proper care to our kitchen tools and equipment so it will last long.
c. We give proper care to our kitchen tools and equipment to stay its shine.
d. We give proper care to our kitchen tools and equipment to maintain its durability.
d. We give proper care to our kitchen tools and equipment to maintain its durability.