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PRE-TEST 2nd Grading Cookery
Quiz by Jennelyn R. Pulido
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
It is the rough estimate of the current price of the items in the market.
It refers to the items/goods to be bought in the market.
It refers to kilograms, grams, piece, dozen, etc.
It refers to the number of items to be bought.
It refers to the cost of each food, ingredient, material and the like to be bought.
It is a list of items/goods to be bought in the market
This food preparation process involves the use of different cutting tools and equipment such as knife, chopping board, grater, shredder, grinder, mortar and pestle and the like.
This process involves combination and putting ingredients together.
This process includes the unit of measurement used, its conversion and ways on how to measure different kinds ofingredients properly and accurately
This refers to the way of putting the right amount and kind of food in a plate.
This type of cooking method uses water, broth, milk or other liquids.
This kind of food takes ½ of your plate in correct portioning of food
Which of the following is an example of light breakfast?
Marites prepared the following foods for her breakfast; Banana, Beef Tapa, Scrambled Egg, Rice and Hot Chocolate. What type of breakfast did she prepare?
Which of the following refers to a list of specific foods on dishes that fit the meal pattern selected?
Which of the following is NOT a type of menu?
Lina prepared Rice, Dried Fish, a slice of Ripe Mango and Milk. What type of menu did she prepare?
All of the following are importance of sauces, EXCEPT:
Which of the following is NOT a grand sauce?
Which part of the chicken is used in making Chicken Cordon Bleu?
Which of the following is commonly known as White Sauce?
Which of the following are parts of Standardized Recipe does not belong to the group?
Which of the following is a term used to describe a mixture of half brown stock and half brown sauce reduced by half?
Which of the following is the thickening agent of sauce?
Which of the following components of Standardized Recipe refers to the set of instructions to prepare a particular recipe?