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1st Semester_Final Summative (Cookery 12)

Quiz by MARRY GRACE VELASQUEZ BERCASIO

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15 questions
Show answers
  • Q1

    Leo suffers a minor burn while working on the stove. What is the best immediate response?

    Apply ice directly to the burn

    Run cool water over the burn for 10-20minutes.

    Cover the burn with a cloth and continue working.

    Apply butter to soothe the burn.

    20s
  • Q2

    With a budget of ₱500.00 and a guest list of 5 people, create an appetizer menu that offers variety and stays within the budget. What would be the approximate number of pieces served per person?

    4-6 pieces

    7-9 pieces

    10-12 pieces

    13-15 pieces

    20s
  • Q3

    You are preparing appetizers for a themed party, and the presentation must match the theme. How would you plan the plating and garnishing to fit the theme while ensuring it's functional?

    Focus solely on the theme and use elaborate garnishes, even if they make the food difficult to eat.

    Incorporate subtle thematic elements in the plating and garnish while keeping the appetizers easy to handle and eat.

    Use the theme colors and decorations, even if it means compromising the food’s freshness

    Ignore the theme entirely and prioritize functionality over presentation

    30s
  • Q4

    You need to plan appetizers for a party. What types of appetizers would you include?

    Chips and dips

    Consommé

    Cocktails

    Relishes

    20s
  • Q5

    While plating a salad for a dinner service, you decide to add an edible decorative item to enhance its visual appeal and flavor. Which part of the salad does this represent?

    Body

    Base

    Garnish

    Dressing

    30s
  • Q6

    You should always lift heavy items in the kitchen by bending your back rather than your knees to avoid straining your muscles.

    false
    true
    True or False
    20s
  • Q7

    Chemicals used in cleaning shouldalways be stored in clearly labeled containers, away from food items.

    true
    false
    True or False
    20s
  • Q8

    OHS regulations require that allchefs and kitchen staff use personal protective equipment (PPE), such as glovesand aprons when handling food.

    true
    false
    True or False
    30s
  • Q9

    A green salad is usually made with leafy greens, such as lettuce, spinach, or arugula, and may include other vegetables or toppings.

    true
    false
    True or False
    20s
  • Q10

    Composed salads have all of their ingredients mixed before being served.

    false
    true
    True or False
    20s
  • Q11

    Vegetable salads contain only raw vegetables, never cooked ingredients.

    false
    true
    True or False
    20s
  • Q12

    Classification of Appetizer (12-18)

    Users enter free text
    Type an Answer
    60s
  • Q13

    2 variety or category of Soup (19-20)

    Users enter free text
    Type an Answer
    30s
  • Q14

    Make your own recipe for puree soup. (21-25)

    Users enter free text
    Type an Answer
    300s
  • Q15

    Make your own recipe for sauce in pasta. (26-30)

    Users enter free text
    Type an Answer
    300s

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