PRE-TEST in TLE - Cookery 10
Quiz by BERNADETTE NEPOMUCENO
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25 questions
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- Q11. Chef Shanesh will cook chopsuey. She is about to remove the hard core of a cabbage. Which of the following knife will she use?channel knifecutting knifebutcher knifeparing knife0s
- Q22. Which kitchen tool is used to drain excess water after washing vegetables?colanderbowlutility traysteamer0s
- Q33. The following are characteristics of quality vegetables, except for one.Vegetables should be fresh and free from dirtVegetables should be free from surface blemishes.Leafy vegetables must be young ones, brigt in color and not wiltedRoot crops are best with dark spots and dry looking.0s
- Q44. Leafy and bulky vegetables can be thawed by_______________.running their packaging under cold waterboiling in a small amount of watercooking them directlyuse of microwave0s
- Q55. Mrs. Cruz prepared pinakbet for dinner. What process of cooking did she apply?steamingboilingbraisingsauteeing and pan-frying0s
- Q66. During this pandemic, the doctor advises everyone to eat nutritious food like vegetables. What benefit can we get when eating vegetables?provides nutrients for health and maintenance of our bodygives vitamins and mineralsall of the abovereduces risks of some chronic diseases including heart attack and stroke0s
- Q77. Which method of cooking vegetables may be used to complete cooking a pre-cooked or blanched vegetables.braisingdeep-fryingbroiling and steamingsauteeing and pan frying0s
- Q88. A group of cookery students are assigned to prepare one vegetable dish. Which of the following factor they need to consider when selecting vegetables to be used for the dish?ways of cooking/preparationnutritional valueseasonbudget/price0s
- Q99. How is freshness of vegetables maintained?Peeled and cut vegetables should not be covered ror unwrapped.Store all fresh vegetables for a long timeVegetables must be refrigerated.To prevent dryingc, it should be kept covered orr wrapped.Raw, cut potatoes are placed in a room temperature for a long time.0s
- Q1010. Mr. Sy is a manager of a food service establishment. To ensure safety and hygienic practices in the store, the following practices are need to be appplied except for one.Food handlers handling raw food without using plastic gloves.Training tor understand and practice the rules of personal hygieneRequired all food handlers to wear clean clothes, hairnet and facemask.Food handlers wash their hands after sneezing,handling inventory and removing trash0s
- Q1111. To ensure the quality and freshness of vegetables, what practice must be followed?FIFO (First In, First Out)Storage of foodHACCP (Hazard Analysis Critical Control Point)Safety practices0s
- Q1212. What shallf be done to keep the vegetables at their freshest?Carrots - Cut tops off to keep them fresh longerEggplant - Wash it and store for a long period of timeHerbs - Best stored in an open container in fridge for a week.Green beans can be placed in a closed container without damp cloth0s
- Q1313. This refers to a kitchen utensil which is used to remove the intestinal black vein when preparing either cooked or raw shrimp.steaking knifefishbone pliersseafood forkshrimp deveiner0s
- Q1414. It is an elongated and thinner version of the common metal spatula, designed to easily slip under delicate fillets of fish.flipperslotted spoonrubber scraperfish spatula0s
- Q1515. This kitchen tool can be used for many jobs like snipping herbs, trimming fins of fishc, etc.kitchen shearscrab crackerfood processorcrab mallet0s