Post-Test Cookery 7
Quiz by Daisy P. Layug
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- Q1
Ingredients which measure by volume and by weight demand
imported scales
standardized measuring equipment
none of these
digital scales
30s - Q2
Place the liquid measuring cup on a
flat surface
any of these
clean surface
diagonal surface
30s - Q3
Do not work closely to hot fryers when the floor is
dry
carpeted
wet
shiny
30s - Q4
In measuring small amount of ingredients, use
measuring spoons
digital scales
measuring cups
measuring glass
30s - Q5
A set of spoons used to measure smaller amount of ingredients either liquid or dry
mixing spoons
wooden spoons
measuring spoons
ladle
30s - Q6
Which item is used in straining pasta and rinsing fruits and vegetables?
funnel
strainer
tongs
colander
30s - Q7
A process of removing any unnecessary dirt, mess and other types of soil from the kitchen surface, tools d equipment
Cleaning
Sanitizing
Drying
Spraying
30s - Q8
This is done using heat,radiation or chemicals that reduce
of the occurence of bacteria
Drying
Sanitizing
Scrubbing
Cleaning
30s - Q9
The difference between how much an item costs you and how much you sell that item for
Mark up
Calculations
Selling Price
Costing
30s - Q10
States that workers shall be provided with, and shall use personal protective clothing and equipment
Fire Code
Clean Air Act
OHS
Rule 1080
30s - Q11
Butter can be replaced by
cashew
coconut
margarine
water
30s - Q12
To prevent slipping or falling onto hot surfaces, keep the floor surfaces clean and
dry
shiny
moist
wet
30s - Q13
Dent and scratch resistant tools are called
Teflon
Stainless Steel
Ceramics
Aluminum
30s - Q14
What cookware to used if you intend to cook soups, stews, porridge or to boil food such as pasta?
stockpot
wok
saucepan
skillet
30s - Q15
It acts as a natural disinfectant because it kills germs
Washing
Hot water
Steam
Ultraviolet
30s