FIFO stands for __________.

 What is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically?

What is the egg’s outer covering?

What do you call the entrance of the latebra or the channel leading to the center of the yolk?

What is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg?

Chef Shaneshan will cook chopsuey. She is about to remove the hard core of a cabbage. Which of the following knife will she use?

Mrs. Cabrera needs more supply of Vitamin A, which of the following will she eat to give her the nutrients she needs?

One of the guidelines in Plating a vegetable dish is to keep vegetables off the rim of the plate, how are you going to do it properly?

How to arrange the items for the convenience of the customer in Plating a vegetable dish?

Which of the following flavor component of vegetables gives strong flavor and odor to some vegetables like onions, garlic, cabbage and broccoli?

Why do we marinate meat?

Why do we need to use a non-reactive container during marinating?

Why do we have to follow the basic principles of platter presentation?

Why do we need to follow the hygienic practices in preparing food?

What might happen if you first consume the new purchases than the old ones?

Write FB if the statement is correct and IG if the statement is incorrect.

Spices should NOT be added to the stock because it causes saltiness.

The stock ingredients are boiled starting with cold water. This promotes the extraction of protein which may be sealed in by hot water.

The best cooking temperature for poultry is at low to moderate heat.

Mature birds are best cooked using moist heat. Dry heat is suitable for young birds.

Food may NOT be contaminated by different microorganisms or by chemicals that can cause health problems for anyone who eats it.