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PRE-TEST Second Quarter (Cookery)
Quiz by Jommel Giray
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
These costs do not vary with the change in the volume of production
What is the unit of measurement used in measuring liquid ingredients?
In measuring small amount of ingredient like sugar,honey and etc, what measuring tool you can use?
In measuring liquid ingredients, you have to place the measuring cup in ________.
If you butter is not available it can be replaced by____________
Do not work closely to hot fryers when the floor is ___________________.
To prevent slipping or falling into hot surfaces, keep the floor surfaces clean and _________.
The Ingredients which measure by volume and by weight demand_____
According to this ________, states that workers shall be provided with, and shall use personal protective clothing and equipment.
A sound state of the body and mind of the worker , which enables him to perform
his job normally, in a state of well-being
"Prevention is better than ________"
Which of the following is dent and scratch resistant kitchen tool?
Which item is used in straining pasta and rinsing fruits and vegetables?
What equipment is used to keep and store food and drinks to prevent spoilage?
What cookware to used if you intend to cook soups, stews, porridge or to boil food such as pasta?
A set of spoons used to measure smaller amount of ingredients either liquid or dry.
Which of the following is the process of removing any unnecessary dirt, mess, and other types of soil from the kitchen surface, tools and equipment?
This is done using heat, radiation or chemicals that reduce the occurrence of
bacteria.
A water soluble cleaning agent that removes dirt from dishes.
It acts as a natural disinfectant because it kills germs.
A cleaning method that requires no disassembly or partial disassembly of equipment
What do you call to the amount or equivalent paid or charged for something.
The total cost of production is called__________.
The difference between how much an item costs you and how much you sell that item for .
What is the first procedure in calculating mark up percentage?