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41 questions
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- Q1It is a kitchen implement that is used for keeping foods away from bacteria.OvenBlenderRefrigeratorRange30sTLE_HECK9- 12ED-Ia-1
- Q2This kitchen device has loops of stainless and steel wire that is fastened to the handle which is used for blending and mixing gravies.Wire whiskSpatulaWooden SpoonBlender30sTLE_HECK9- 12ED-Ia-1
- Q3It is a process of removing visible dirt from a surface.SanitizingCleaningDustingWashing30s
- Q4In manual dish washing, rinsing is the ___step to do.4th5th3rd2nd30sTLE_HECK9- 12ED-Ia-1
- Q5The process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically.Dish washingWare washingChemical washingMechanical washing30sTLE_HECK9- 12ED-Ia-1
- Q6How much is the yellow-orange portion of the liquid weight of the egg21%20 %33 %23 %30sTLE_HECK9- 12ED-Ia-1
- Q7This part of an egg accounts the 67% liquid weight of the egg.ShellAlbuminChalazaDisc30sTLE_HECK9- 12ED-Ia-1
- Q8What represents the ropey strands of egg white at both sides of the egg?AlbuminDiscShellChalaza30sTLE_HECK9- 12ED-Ia-1
- Q9What is the outer covering of the egg?ChalazaAlbuminDiscShell30sTLE_HECK9- 12ED-Ia-1
- Q10Eggs are distinguished into _____parts.542330s
- Q11What is the common ingredient in an egg dish?bell pepperonionoilvinegar30sTLE_HECK9- 12ED-Ia-1
- Q12Which of the following is in line with egg preparation?Wash all produce under slightly warm running waterTo crack an egg, tap it firmly on a flat surface until the shell cracks.To peel firm fruits and vegetables, hold the item to be peeled in one handTo juice a citrus fruit, roll it under your palm a few times, then cut the fruit in half crosswise60sTLE_HECK9- 12ED-Ib-d-2
- Q13What is a standardized recipe?give nutritional fact of the product.give exact information about the brand of the ingredients.demonstrate how the menu will be presented.describes the exact, measurable amount of ingredients and the method of preparation needed to consistently produce a high-quality product.60sTLE_HECK9- 12ED-Ib-d-2
- Q14What is the first factor to consider in a standardized recipe?name of recipeyield per servingprocedureingredients30sTLE_HECK9- 12ED-Ib-d-2
- Q15Give one advantage of standardized recipe;delicious menuproduct qualityperfect presentationwell-garnish30sTLE_HECK9- 12ED-Ib-d-2