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Q 1/50
Score 0
Which of the following is the right step by step procedures in manual dishwashing.
30
Scrape and pre-rinse,wash,rinse, sanitize, drain, and air-dry dishes
Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes.
Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
Rinse, scrape and pre-rinse, wash, drain, air0dry and sanitize dishes
Q 2/50
Score 0
Which of the following parts of an egg is also called the "egg white"?
30
albumin
Chalaza
Yolk
Aircell
50 questions
Q.
Which of the following is the right step by step procedures in manual dishwashing.
1
30 sec
Q.
Which of the following parts of an egg is also called the "egg white"?
2
30 sec
Q.
The appearance of egg is important for consumer appeal. On what basis are shells evaluated?
3
30 sec
Q.
Which of the following market forms of eggs is seldom used in cooking.
4
30 sec
Q.
This material is very expensive but more easier to clean and shine and will not wear easily.
5
30 sec
Q.
Whamos is going to make pancakes for his wife, what kitchen tool will he need to measure flour?
6
30 sec
Q.
Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape?
7
30 sec
Q.
Which is the eggs outer covering that serves as the eggs first line of defense against bacterial contamination?
8
30 sec
Q.
The empty space between the egg whites and shell is called?
9
30 sec
Q.
Which of the following is also called the egg whites?
10
30 sec
Q.
What do you call the ropey strands of egg whites at both sides of the egg?
11
30 sec
Q.
What is the channel leading to the center of the yolk called?
12
30 sec
Q.
Which of the following is the yellow to yellow-orange portion of egg that makes its 33% liquid weight?
13
30 sec
Q.
It is a small hand tool used generally in decorative works such as making garnishes.
14
30 sec
Q.
It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain, wash or cook ingredients from liquid.
15
30 sec
Q.
It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream.
16
30 sec
Q.
It is a screen – type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.
17
30 sec
Q.
It is a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.
18
30 sec
Q.
It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching.
19
30 sec
Q.
It is a chamber or compartment used for cooking, baking, heating, or drying.
20
30 sec
Q.
A disease that is carried and transmitted to people by food is referred to as food borne ________________.
21
30 sec
Q.
It is a disease that results from eating food containing harmful microorganism
22
30 sec
Q.
What does FIFO stands for?
23
30 sec
Q.
This means habitually working diligently for a long period of time.
24
30 sec
Q.
What entrepreneurial competency does being able to cope-up and thrive on changes?
25
30 sec
Q.
This entrepreneurial competency is practiced by putting yourself in a position where you are responsible for the failure
or success of your business.
26
30 sec
Q.
Which of the following is NOT a sanitary practice in the kitchen?
27
30 sec
Q.
What is the proper PPE that you must wear in the kitchen?
28
30 sec
Q.
This is the process of removing excess food or soil in a surface.
29
30 sec
Q.
Which of the following means reducing
the number of harmful microorganisms by using very hot water or a chemical
sanitizing solution?
30
30 sec
Q.
What is the reason of green discoloration in the egg yolk?
31
30 sec
Q.
Which type of egg dish is cooked in simmering water; addition of salt and vinegar
hastens coagulation?
32
30 sec
Q.
Which type of egg preparation wherein you add mushroom, cheese or any appropriate food item into your egg?
33
30 sec
Q.
Which type oof egg dish is cooked in shell?
34
30 sec
Q.
This stage in foam formation has peaks hold their shape and when bowl is tipped, it
holds, moist and glossy.
35
30 sec
Q.
What is the first stage in foam formation?
36
30 sec
Q.
The following are the aim of MISE N PLACE except:
37
30 sec
Q.
What temperature of egg whites does form better resulting
bigger volume and finer texture?
38
30 sec
Q.
What can we add to our egg whites to enhance stability and add volume?
39
30 sec
Q.
They are people with skills and capabilities to see and
evaluate business opportunities.
40
30 sec
Q.
Which of the following is the proper order in washing the dishes?
41
30 sec
Q.
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
42
30 sec
Q.
Zeinab is a successful entrepreneur, she always do research about the trends and see to it that her business can adapt to it. What characteristic of an entreneur does she possess?
43
30 sec
Q.
This is an important characteristics to possess because it will help you communicate efficienty and effectively to your possible business partners or customer.
44
30 sec
Q.
A good entrepreneur develops and applies step-by-step plans to realize goals.
45
30 sec
Q.
Successful entrepreneurs have the ability to think quickly, and to make a wise decision towards pre-determined set objectives.
46
30 sec
Q.
Which of the following is the proper order/steps in cleaning kitchen premises?
