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Q 1/25
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1. Chef Shanesh will cook chopsuey. She is about to remove the hard core of a cabbage. Which of the following knife will she use?
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cutting knife
butcher knife
channel knife
paring knife
Q 2/25
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2. Which kitchen tool is used to drain excess water after washing vegetables?
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steamer
colander
utility tray
bowl
25 questions
Q.
1. Chef Shanesh will cook chopsuey. She is about to remove the hard core of a cabbage. Which of the following knife will she use?
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Q.
2. Which kitchen tool is used to drain excess water after washing vegetables?
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3. The following are characteristics of quality vegetables, except for one.
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4. Leafy and bulky vegetables can be thawed by_______________.
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5. Mrs. Cruz prepared pinakbet for dinner. What process of cooking did she apply?
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6. During this pandemic, the doctor advises everyone to eat nutritious food like vegetables. What benefit can we get when eating vegetables?
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7. Which method of cooking vegetables may be used to complete cooking a pre-cooked or blanched vegetables.
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8. 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?
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9. How is freshness of vegetables maintained?
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10. 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.
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11. To ensure the quality and freshness of vegetables, what practice must be followed?
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12. What shall be done to keep the vegetables at their freshest?
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13. This refers to a kitchen utensil which is used to remove the intestinal black vein when preparing either cooked or raw shrimp.
13
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14. It is an elongated and thinner version of the common metal spatula, designed to easily slip under delicate fillets of fish.
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15. This kitchen tool can be used for many jobs like snipping herbs, trimming fins of fish, etc.
15
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16. Gemma will make boneless daing na bangus. What kitchen utensil she needs tor use?
16
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17. The students are about to go to the market to buy the needed ingredients in cooking calamares. What kind of seafood they need?
17
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18. A type of fish or animal living in water that has a pair of hinged shell.
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19. Fishes are cold-blooded vertebrate living in water, breathing by means of gills whose boby may or may not be covered by scales. In general, they include all the fin fishes and other aquatic animals, except________________.
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20. It is a market form of fish which viscera head, tail and fins are removed?
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21. Which of the following is a freshwater fish?
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22. A market form of fish which both sides are still joined but bones are removed.
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23. What is the second step in scaling a whole fish?
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24. Which of the following is the third step in opening an oyster?
