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    5 views9 pages

    Cookery 9 002

    Uploaded by

    Daboy Babaan
    for your reference

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF or read online from Scribd
    Flag for inappropriate content
    of 9
    LM-Cookery Diagnostic Test A, Drections: Read the following questions carefully and choose the letter of the correct answer. Write it on your tact notebook 1. This is a sweet course or dish which is usually served at the end of a meal ‘a. Sauce . Stock b. Dessert 4. Appeiizer 2. Alloftho foliowing aro characteristics of good fruit desserts, EXCEPT a. appetizing aroma 6. simple and attractive b. slighty chilad temperature 4. moderately sweet 3. What is the process of puting your product info containers for easy distribution? ‘a. Paskaging e. Wrapping b. Labeling J. Storing 4. Which of ihe following santary practices is not true In storing desserts? a. Wash utensils and equipment thoroughly . Keep away from food when you are il cc. Store foods and ingredients in a dry place d. Safeguard the food during distribution 5. In plating and presenting 1004, which among the followhng statement is related to texture? ‘a. Ennancos plate prosontation b. Plays important partin plate presentation c. Adds visual interest to the (ood 4G. Serves as frame of the presentation 8. It's the most important principle for sandwich safety atter preparation to avoid spoilage, a. 440-140 0.140 - 4-40 b. 4140-40 .40- 140-4 7. Which of the following considerations is essential in choosing ingredients for righ quality salads? ‘a. quality and quantity ©) freshness and variety b. texture and color ©) aispiness and tasie 8, Which of the following guidelines is not included in making vegetable salad. a. Cooked toa firm, crisp texture and good color b. Cooked until completely tender and overcooked, . Thoroughly drained and chilled before using 4G. Marinated or soaked in a seasoned liquid 9. Which of the following procedures for quantity green salad production is the lasi siep to do? fa. Arrange salad plaios on worktablos b. Add dressing before serving . Prepare all ingredients 4d. Refrigerate until serving 10.Which of the following appetizers are made out of thin slices of bread in

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