A
Venti dines in a restaurant and served with a small piece or highly seasoned food to stimulate her appetite. What food was served to her?
a. Appetizer
b. Dessert
c. Sandwich
d. Salad and Dressing
a. Appetizer
What do you need to make a thousand Island Dip?
a. Ketchup and Mayonnaise
b. Ketchup and Mustard
c. Ketchup and Oil
d. Ketchup and Vinegar
a. Ketchup and Mayonnaise
What are crudités usually served with?
a. Dips
b. Spread
c. Drinks
d. Garnish
a. Dips
What is used in measuring dry and liquid ingredients in small quantity?
a. Measuring cups
b. Measuring Bowl
c. Measuring glass
d. Measuring spoon
d. Measuring spoon
What tool that is the most common hazards, particularly if they are not properly stored?
a. Cutting board
b. Knives
c. Spatula
d. Wire whisk
b. Knives
If a food falls on the floor, what is the proper action to take?
a. Cook the food in the microwave
b. Cook the outside
c. If under three seconds on floor, use it.
d. Throw the food out
d. Throw the food out
The group of students are preparing appetizer. They have chips, cracker and vegetable. What accompaniment will they need to finish the task?
a. Dips b. Pickles
c. Spread d. Filling
a. Dips
When blanching a vegetable, what will you do?
a. Immersing it for a short time in boiling water
b. Sautéing it lightly in butter
c. Washing it in cold water
d. Rubbing it with salt before cooking
a. Immersing it for a short time in boiling water
If there is a fire incident happens while cooking in the workplace, what is the proper action to take?
a. Continue to cook in order to finish the task
b. Leave the workplace to save yourself
c. Report to the teacher in order to execute immediate response.
d. Pour water directly to the affected area.
c. Report to the teacher in order to execute immediate response.
Restaurant workers sterilize kitchen utensils like spoon and fork to kill germs. Which method do they used?
a. Steam method
b. Smoke method
c. hot water method
d. hot air method
c. hot water method
Plate presentation is the process of offering the appetizer to guests in a stylish and pleasing manner. How can we achieve it?
a. To achieved it requires creativity and charm.
b. To achieved it requires skills, style and creativity.
c. To achieved it requires proper hygiene, style, and creativity.
d. To achieved it requires cleanliness and orderliness.
c. To achieved it requires proper hygiene, style, and creativity.
Jaen is a very meticulous teacher in terms of cleanliness in her kitchen laboratory. She sees to it that her learners are washing their hands before handling food items. Why is it necessary to observe cleanliness?
a. Yes, because handling the food properly prevents diseases and illnesses.
b. Yes, because handling the food properly prevents spoilage and contamination.
c. No, because she only wants to look her laboratory clean and orderly.
d. No, because there is no dirt in our hands.
a. Yes, because handling the food properly prevents diseases and illnesses.
Barbara wanted to make a bio-friendly chemical sanitizer product that kill germs. If you were Barbara, what ingredients will you use to create a chemical sanitizer?
a. Baking soda, liquid soap and water
b. Chlorine, dishwashing paste and water
c. Muriatic Acid, detergent soap and water
d. Zonrox Bleach, bath soap and water
a. Baking soda, liquid soap and water
Which of the following situations is good housekeeping practice best shown?
a. emptying the garbage can every other day.
b. spraying air freshener before and after leaving the room.
c. planning and implementing a program of regular cleaning of fixtures, furniture and home appliances.
d. using imported sanitizing and disinfecting materials
c. planning and implementing a program of regular cleaning of fixtures, furniture and home appliances.
Which of the following is the proper order/steps in cleaning kitchen premises?
1. Apply a cleaning agent in all equipment surfaces.
2. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemicals solution and food soil residues.
3. Rinse all equipment surfaces with sanitizing agent.
4. Scrape and pre-rinse.
a. 3, 2, 1, 4 b. 4, 1, 2, 3
c. 1, 2, 3, 4 d. 4, 2, 3, 1
b. 4, 1, 2, 3