The most commonly used material in making kitchen tool, because it is lightweight, attractive       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 the 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 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 its shelf life              

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 liquefy all kinds of foods.    

The factor that influence the cleaning process that needs complete removal and will affect the cleaning compound used along with the method of 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 table wares, surfaces and equipment in the kitchen                                                                                                                                

 Used this periodically in removing mineral deposits and other soils that detergents cannot eliminates, such as lime buildup 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.       

 a. cocktails                         b. canapé’                           c. relishes                            d. finger foods  

Are variety of appetizers where in 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 julienne 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.                                

Ca. hors d' oeuvres                            b. crudités                           c. antipasto                         d. petite salad                   

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

Small portions of vegetable, or fruits served with dressing and display all the characteristic             found in salad.

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

A tiny appetizer or hors d' oeuvres offered to guest before they order menu, it is the       chefs best cook food of the day.                                                                                                                                      

Ca. antipasto                        b. caviar                               c. amuse bouche                              d. bruschetta    

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 canapé, 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 canapés                                                                                                                                      

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. This 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 withcold to hot water to remove thoroughly all remaining chemical solution and foodsoil residues                                                                                                                                                

2. Remove residual food soilsfrom equipment surfaces 

3. Scrape and Pre-rinse                                                                                                                                 

4. Rinse all equipment surfaces sanitizing agent 

Which of the following should be practiced when using cutting board to reduce the spread of bacteria?

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, cucumber slices are classified as what part of the canapé'?                          

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

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

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