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Q 1/20
Score 0
When you grow up, you want to personally oversee a restaurant/hotel kitchen and manage members of the food preparatory team. What job caters to this opportunity?
30
Caterer
Manager
Restaurant cook
Chef
Q 2/20
Score 0
Recognize which of the following individual is responsible for writing articles, blogs and related tasks for food industry journal and publications?
30
Front desk officer
Food and beverage manager
Food writer
Food stylist
20 questions
Q.
When you grow up, you want to personally oversee a restaurant/hotel kitchen and manage members of the food preparatory team. What job caters to this opportunity?
1
30 sec
Q.
Recognize which of the following individual is responsible for writing articles, blogs and related tasks for food industry journal and publications?
2
30 sec
Q.
These are the duties and responsibilities of an Executive Chef except for
3
30 sec
Q.
Below are sentences stating the importance of cookery as a course. Which sentence does not belong?
4
30 sec
Q.
This kitchen tool is used to protect the counter or table tops when preparing meat, fruits and vegetables.
5
30 sec
Q.
Name the kitchen equipment being shown.
6
30 sec
Q.
After pouring the food mixture into the pan, there are some leftovers on the sides of the bowl. How would you collect the leftovers so it will not go to waste?
7
30 sec
Q.
It is used to cook or prepare various foods with steam heat.
8
30 sec
Q.
One of the most commonly used measuring tools is the measuring spoons. State the function of this tool.
9
30 sec
Q.
Teflon is a special coating applied inside the aluminum or steel pots and pans. Identify the purpose of this special coating.
10
30 sec
Q.
Explain why serving spoons must be used when taking food from the containers.
11
30 sec
Q.
Below shows the list of functions of blenders except for.
12
30 sec
Q.
Cleaning is done with a cleaning agent. Which does not belong to the group?
13
30 sec
Q.
Describe what is a food -contact surface.
14
30 sec
Q.
Sanitizing is the process of removing harmful bacteria using heat and water, or ___________________, or combination of both.
15
30 sec
Q.
In preparing effective chemical solution as a sanitizer, use the correct hot water temperature which is ________________________.
16
30 sec
Q.
Select the most common sanitizing (heat) method used in restaurants.
17
30 sec
Q.
These are substances capable for destroying microorganisms including bacteria that cause food poisoning.
18
30 sec
Q.
Complete the dish-washing procedure;
WASH _______ SANITIZE.
19
30 sec
Q.
Analyze the given statement.
Washing dishes should start with light to heavy soiled /used dishes.
