What cleaning agent is used to wash table wares, surfaces and equipment in the kitchen?

You want to remove heavy accumulations of soil in pots and pans that you used in cooking. What cleaning agent is appropriate to use?

Which of the following is the proper order/steps in cleaning the preparation table? 1. Rinse all surfaces with cold to hot water to thoroughly remove all remaining chemical solution and food soil residues. 2. Remove residual food soils from preparation table surfaces. 3. Scrape with a clean rag and pre- rinse the preparation table. 4. Rinse the surface with a sanitizing agent.

What is the proper way to clean and sanitize the kitchen sink?

Which tool in preparing appetizers has a sharp edge scoop used for cutting out bowls of fruits and vegetables?

Which of the following classifications of appetizers are usually juices of orange, pineapple, grapefruit and tomatoes served with cold salad dressings?

Hot appetizers like tempura is a brochette, buffalo wing is a chicken wing Nachos, cracker mayonnaise and sour cream are what kind of cold appetizer?

Mrs. Dela Cruz gives emphasis that when garnishing the food on plate ensure that the main ingredients stand out. What fundamental of plating did she apply?

The Cookery 9 class considers the color, shapes and texture when plating and garnishing the food. They make sure that the presentation of food does not overpower the flavor and taste of ingredients. What factor of plating did they apply in presenting the appetizer?

Which of the following is the proper way of storing appetizers in order to maintain the freshness, quality and good taste of cold appetizers?

What kind of salad is usually sweet and may contain items such as fruits, sweetened gelatin, nuts and cream?

You are assigned to prepare a salad that is held together with a thick dressing like mayonnaise. What kind of salad will you choose?

What edible decorative item is added to the salad to give an eye appeal appearance?

Which of the following guidelines is best to apply in preparing fruit salad?

Jackie will wash the vegetables for her green salad, what tool will she use in draining the water thoroughly?

Your group is assigned to perform the fruit salad in Cookery class in compliance for the second quarter task. Which of the following is the correct order/steps in preparing fruit salad? 1. Carefully wash the fruits. 2. Slice the fruits accordingly. 3. Assemble all utensils and supplies. 4. Combine all the ingredients. 5. Chill before serving.

Which of the following are the basic ingredients used in making mayonnaise for salad dressing?

You are about to prepare mayonnaise for salad dressing, what should be the first step to follow?

You were asked to present your made Caesar salad to your group, Which of the following guidelines is not included in presenting salad and salad dressing?

Dina will present her made vegetable salad during hands-on activity for evaluating her output. Which of the following sanitary practices in presenting her salad should be followed?

There are many kinds of kitchen knives, each with a special use. Which one is used to cut thick sandwiches?

Which of the following ingredients are needed in preparing a grilled butter sandwich?

Cold sandwiches like clubhouse sandwiches for multi-decker, tuna canape for open faced sandwiches. What kind of a hot sandwich that is made of fish fillet, cheese and bread deeply fried with oil?

How many slices of loaf bread are there in a typical club sandwich?

Juan is planning to prepare a grilled sandwich for his best friend, which of the following filling and spread are suitable to use?

Which of the following fillings and spread is suitable for club sandwiches?

In preparing sandwiches, which is the most important principle to avoid spoilage.

Which of the following tools is used for measuring small quantities of ingredients like salt, baking powder and other?

All of the following are the importance of desserts in a meal, which one is $\bold{NOT }$ included?

Whole biscuits of graham or crust, all-purpose cream, condensed milk, fruit cocktail, mango and grated cheese are ingredients needed in preparing refrigerator cake. How would you classify this kind of dessert?

What kind of dessert is brittle when dry, gummy when moist and giggly gel like texture?

Miah is planning to prepare a meringue as decorative toppings for her cupcake. What kind of sugar will she use for this kind of preparation?

Why do we need to use confectioner sugar in making boiled icing?

Simple desserts like bread pudding, leche flan and pineapple pie are well-suited to what kind of sweet sauces?

Before working in the kitchen your teacher reminds the class to always observe safety precautions. You have noticed that one of your classmates spilled water on the floor and left. What should you do to avoid possible accidents in this way?

Which of the following sanitary practices is $\bold{NOT}$ true in preparing desserts?

Which of the following principles in preparing custard sauce and pastry cream is $\bold{NOT}$ to be followed to prevent curdling?

Debbie is assigned to prepare a custard sauce by her teacher, during the process of heating the sauce accidentally curdles. How can you help her fix the curdled sauce?

Which of the following guidelines in plating and presenting dessert is related to simplicity?

How should bread pudding be presented with a custard sauce?

Marie followed correctly the steps/procedure in preparing the chocolate mousse, one of the procedures is by adding the raw egg yolk to the mixture of chocolate. In this process, she needs to consider the proper storing of her dessert, because the egg can affect the quality if it is not properly stored. Which of the following guidelines in storing dessert should be followed?

Anna prepared yummy and delicious chocolate mousse for the birthday party of her little sister. What technique of storing is appropriate to use to maintain the frozen quality of her dessert?

How long can you keep the graham cake desserts in the refrigerator to maintain its freshness and good taste?

What is the process of putting the product into containers for easy distribution?

Betty manufactures leche flan for selling, she wants her products to look presentable and safe for distribution. What packaging material is appropriate to use for her dessert?

Ellen wants her customers to feel safe and satisfied with the dessert product that she is selling? Which of the following considerations must be considered in packaging her product?

What method of food packaging is applicable for products like pickled fruits and vegetables?

Why is the weight of a food product needed on labelling?