Loading...
COOKERY NCII MIDTERM EXAM
Quiz by KIMBERLY ANNE HERNANDEZ
Track each student's skills and progress in your Mastery dashboards
A must to all types of kitchen tasks, from peeling an onion and slicing carrots.
A kitchen tool which is specifically designed for pulping garlic for cooking.
It is used to measure solid and dry ingredients.
A more complicated tool that may refer to a small electrical appliance.
This is used to measure small quantities of ingredients.
This is greatly durable and cheap material ofkitchen utensils but may not last long.
A rubber or silicon tools to blend or scrape the food from the bowl.
Essential utensil for various tasks from cleaning vegetables, straining pasta or tincontent.
A kitchen essentials used for creaming ,stirring and mixing that made of a hard wood.
It is used to measure heat intensity.
A room especially set apart and containing the necessary utensils for cooking food.
This chemical is defined as cleaning something to make it free of bacteria or disease causing elements.
This cleaning chemical is a substance used with water for washing and cleaning, made of a compound of natural oils or fats with sodium hydroxide or another strong alkali.
This chemical is defined simply as a chemical product that removes grease.
This chemical is used as the best flooring cleaners that can be used on any floor surface.
These are specialized equipment worn by the employees to protect themselves from health and safety hazards while working.
This kind of egg dish is cooked in its shell in boiling water.
Preferred method is the “six minute egg,” which sounds way fancy.
A dish of eggs prepared by beating them with a little liquid and then cooking and stirring gently
A dish of beaten eggs cooked in a frying pan until firm, often with a filling added while cooking, and usually served folded over.
A poached egg is an egg that has been cooked, outside the shell, by poaching
Italian term for Appetizer, known for small bits of food.
Small snack served before main meal.
A pastry, small boat in shape that used to hold soft filling and garnishes
This is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread.
From the roe or fish eggs of sturgeon, usually eaten raw.
Appetizer made of seafood, usually with tart or tangy sauce; always served chilled.
Vegetable cut into sticks or bite-size shapes, served as relishes; usually eaten raw
The act of removing the black vein located at the back of a shrimp.
Popular accompaniment for crackers, chips and raw vegetables.
Refers to the finishing gloss added in a dish to make it look more appetizing, such as,egg wash, colored flavored oils and melted butter.
What is the French term for appetizer?
This is a cooking method that refers to fry quickly in a high-heat pan that has small amount of oil.
Described as open-faced, bite-size sandwich, usually served cold.
Usually seafood or fruit with tart or tangy sauce. It is always served chilled.
This part of the canapé serves to hold the spread and garnish.
This art is referred to as any food combination placed at the top of the spread.
This part of canape is traditionally either a compound butter, cheese or mayonnaise.
What is the foundation of most sauces?
These will prevent the sauce from running off in the plate.
Gives a finished character to sauces.
This is a mixture of equal parts of fat and flour
This is an essential skill in the industry as most expert cuisines rely on the classic methods of professional cookery.
This kind of stock is usually made of carrots, onion and celery.
This is a bundle of herbs usually tied with string and mainly used to prepare soup and stock.
Vegetables stocks should not be clear and bitter.
Herbs and spices should be used lightly.
The bechamel, veloute, espagnole, mayonaise, and tomato sauce are the main five mother sauces.
The most common fat used in making sauce is oil.
The most widely used thickening agent is gelatin.