PERIODICAL TEST IN COOKERY 10
Quiz by Annie Bugay
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- Q1
Which of the following are the right step by step procedures in manual dishwashing?
Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes
Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes
Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
30s - Q2
Which of the following parts of an egg is produced by the oviduct and consist of four alternating layers of thick and thin consistencies?
Yolk
Albumen
Air cell
Chalaza
30s - Q3
Which of the following vitamins is found in eggs?
C
Dextrin
K
B1
30s - Q4
The appearance of egg is important for consumer appeal. On what basis are shells evaluated?
shape, texture, cleanliness, and size
texture, soundness, size and cleanliness
cleanliness, shape, texture and soundness
grade, texture, cleanliness, shape
30s - Q5
Which of the following market forms of eggs is seldom used in cooking?
Frozen egg
Fresh egg
Dried egg
Shelled egg
30s - Q6
Which of the following raises coagulation temperature producing softer, weaker gel when added to egg used in culinary?
Sugar
Alkali
Vinegar
Salt
30s - Q7
Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds it shape?
Scrambled egg
Poached egg
Fried egg
Soft-boiled egg
30s - Q8
Which of the following tools is not used in cooking omelet?
Saute Pan
Fork
Bowls
Skimmer
30s - Q9
Which of the following is true in plating egg dishes?
Play with color and texture
Use even numbers in setting the dish
Protein dish should cover half of the plate
Choose serving dish small enough to let each food item stand out
30s - Q10
Which of the following sources of starch is rarely used in manufacturing food starch?
Corn
Rice
Potato
Cassava
30s - Q11
Which of the following changes in starch during cooking is the resistance to flow; increase in thickness or consistency?
Viscosity
Dextrinization
Gelatinization
Salinity
30s - Q12
Which of the following is suggested if you will hold pasta for a short time for later service?
Cook pasta ahead of time and chill
Drain, toss with a small amount of oil, cover and hold in warmer
Undercook slightly the pasta
Drain and add sauce
30s - Q13
Which is the process of making a new product to be sold to customers?
Product Development
Product Conceptualization
Product Implementation
Product Analyssis
30s - Q14
This is a meaningful and unforgettable statement that captures the essence of your brand.
Product Naming
Tagline
Unique Selling Proposition
Branding
30s - Q15
What managerial tool is used to assess the environment to gather important information for strategic planning?
WOTS Analysis
Environmental Scanning
SWOT Analysis
Survey Analysis
30s