The most commonly used material in making kitchen tool, because it is lightweight, atttractive and less expensive.

The special coating applied inside aluminum or steel pots and pans that prevents food from sticking on the pan

This is used when then temperature in cooking must kept below boiling and keep warm.

This material is durable but must be kept oiled to avoid rusting.

This material is very expensive but more easier to clean and shine and will not wear easily.

This material is not practical for top or surface cooking, and great care is needed to ensure

It is used for various tasks from cleaning vegetables to straining pasta or contents.

It is used to level off ingredients when measuring and to spread frosting and sandwich filling.

A rubber or silicone tool used to blend or to get all of the food from the bowl.

It is used for blending, mixing, whipping eggs or batter and blending gravies for sauce.

It is used to core, peel, and section fruits and vegetables. The blades are short and concave.

A very useful appliance used to chop, blend, mix, whip, puree, grate and liquify all kinds of food

The factor that influence the cleaning process that needs complete removal and will affect the cleaning compound used along with the method cleaning.

It is as simple as hand scrubbing with a brush or as complex as turbulent flow and pressure inside a pipeline. This aids in soil removal and typically reduces time and concentration requirements.

Commonly referred as degreasers used on surfaces where grease has burned on.

It is used to scrape vegetables, such as carrots and potatoes, and to peel fruits. The best ones are made of stainless steel with sharp double blade that swivel's

These are cleaning agents, solvents or any substance used to wash tablewares, surfaces and equipment in the kitchen.

Used this periodically in removing mineral deposits and other soils that detergents cannot eliminates such as lime build up and rust.

The most popular method of sanitizing that involves the use of hot water and steam.

The best factor to consider in using the chemical sanitizer.

Who introduced appetizers as a buffet food in the early third century B.C.

The juices of oranges, pineapple , or grapefruit served with cold salad dressing mix with little alcohol

Are variety of appetizers wherein the only requirement is that you keep everything small enough to be eaten with a little mess.

Pickled item which are raw, crisp vegetables such as juliene carrots or celery sticks.

Bite-size open faced sandwich consists of bread, spread, a topping and garnish.

Refers to small portions of highly seasoned foods, it can be served hot or cold.

The popular accompaniments to potato chipsand raw vegetables, serve with thick sauce.

Small portions of vegetable, or fruits served with dressing and display all the characteris

An italian appetizer which includes cured meat, seafood items, cheese, hard cooked eggs.

A tiny appetizer or hors d' ouevres offered to guest before they order menu, it is the chef's best cook fppd of the day.

A salted roe, or eggs of the sturgeon or from other fish, which is good as appetizer

It holds the spread and garnish. It should be firmer and give a pleasing texture and crispness to the canapé.

It is placed on top of the base of the canape, so the garnish sticks to it without falling off.

Any food item or combination of items placed on top of the spread which usually gives color, design, and texture or flavor accent to the canapé

A slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil, served with toppings like canapes.

A small food item intended to be eaten with wine and are intended to be eaten immediately.

It is small pieces or portions of highly seasoned food, usually served before a meal to stimulate one’s appetite

Sherwin owns a restaurant. He is awake up to 12 midnight in order to supervise the business and sees to it that he has enough supply of materials the next day. What kind of character shows that he is?

Which of the following situations is good housekeeping practice best shown?

Your younger sister accidentally swallowed poison. What first aid treatment should you do?

Which of the following is the proper order in washing the dishes?

Which of the following is the proper order/steps in cleaning kitchen premises? 1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil residues 2. Remove residual food soils from equipment surfaces 3. Scrape and Pre-rinse 4. Rinse all equipment surfaces sanitizing agent

Which of the following is the proper order/steps in cleaning kitchen premises?

This is important for presentation as well as costing. The amount of food should match the size of the plate.

This may be an uncut portion of the main food item, such as pate or cold roast, decorated and displayed whole.

Any mixture of spread that is an accompaniment to raw vegetables, and sometime potato chips and crackers

Pickled onion, polenta cut-outs, cucumbler slices are classified as what part of the canape'?

Cheese, fish, meat , asparagus tips are classified as what part of the canape?

Flavored butted, flavored cream and mayonnaise are classified as what part of the canape?

The engredients must be prepared ahead of time so that final assembly may go quickly and smoothly.