Multiple choice : Read the following questions carefully and circle the letter of the correct answer.

1. What can you use to flip over your eggs nice and easy?

a. mallet b. mitt c. spatula d. tongs

2. What can be used to prepare garlic for cooking?

a. masher b. press c. mallet d. spatula

3. What can you use to stir cake batter until it is creamy smooth?

a. mixer b. knife c. baster d. mallet

4. What can be used to cut up fruit and meat?

a. spoon b. knife c. blender d. press

5. What is the container called that has salt or pepper in it ?

a. bags b. plastic containers c. shaker d. plastic

6. What can you use to pick up hot meat from a barbecue grill?

a. whisk b. knife c. tongs d. spatula

7. What is the ingredient that helps product rise?

a. flour b. fat c. sugar d. leavening agent

8. Which of the following leavening agents needs an acid in order to activate ?

a. baking powder b. baking soda c. yeast d. air

9. Which type of flour has the most gluten and is considered the strongest?

a. pastry b. cake c. all purpose d. bread

10. Which type of flour has the weakest gluten and considered the weakest flour?

a. pastry b. cake c. rye flour d. bread flour

11. This ingredient provides protein, flour, and extra liquid in baked items?

a. flour b. sweeteners c. fats d. eggs

12. What do you need before you can eat a tuna sandwich?

a. can opener b. blender c. mallet d. knife

13. What do you call the liquid in which meat, fish, and sometimes vegetables have been cooked?

a. Glase b. sauce c. stock d. water

14. Which of the following stock use browned veal bones as its main ingredient?

a.brown stock b. fish stock c. vegetables stock d. white stock

15. What kind of stock uses fish as its main ingredient?

a. brown stock b. fish stock c. vegetables stock d. white stock

16. Which of the following knife is used for trimming and paring fruits and vegetables?

a. butcher knife b. french knife c. paring knife d. shears

17. Which of the following appetizers is made of seafood or fruit, usually with a tart or tangy asauce?

a. canape b. cocktail c. relish d. salad

18. It is clear, thin, liquid flavored by soluble substances extracted from a meat, poultry, and fish and
their bones, and from vegetables and seasonings?

a. stocks b. soup c. sauce d. mirepoix

19. In making stocks, it helps dissolve connective tissue and extract flavor and body from bones?

a. acid products b. scraps and left over c. bouquet garni d. mirepoix

20. They are soups based on clear, unthickened broth or stock?

a. clear soup b. thick soup c. dessert soup d. other type of soup

21. It is placed on top of the base so the garnish sticks to it without falling off?

a. base b. garnish c. spread d. canape

22. It is done using heat, radiation, or chemicals?

a. rinsing b. pre-rinsing c. radiation d. sanitizing

23. Which of the following appetizers are made out of thin slices of bread in different shapes?

a. relish b. cocktail c. hor d' oeuvres d. canape

24. It is the process of removing food and other types of soil from a surface such as a dish, glass, or cuti
board?

a. scraping b. soaking c. cleaning d. sanitizing

25. Which of the following is a material used for salad making and dessert that need great care to ensure
long self life?

a. glass b. aluminum c. cast iron d. stainless steel

26. The small pieces or portion of highly seasoned food, usually served before a meal to induce and
stimulate one's appetite?

a. appetizer b. dessert c. hamburger d. salad dressing

27. It is also called a vegetable strainer and is essential for various tasks from cleaning vegetables to
straining pasta or contents?

a. colander b. mixing bowl c. funnel d. measuring cup for liquid ingredients

28. What ingredient regulates the growth of the yeast?

a. salt b. sugar c. acid d. fat

29. What ingredient feed the yeast?

a. sugar b. salt c. fat d. acid

30. What ingredient makes bread tender and adds flavor?

a. acid b. fat c. sugar d. salt

31. What ingredient dissolve the yeast?

a. solid b. liquid c. gas d. solvent

32. Provides structure to hold the gas in yeast bread?

a. flour b. constart c. all purpose d. Calumet

33. Baking soda works as a leavening agent when this is also present?

a. sugar b. yeast c. acid d. powder

34. A griddle is best used for what?

a. cake b. pancakes c. cupcakes d. lecheplan

35. What position in the oven is best for baking bread?

a. side b. down c. center d. up

36. This stops coming out when waffles are done ?

a. steam b. fried c. baked d. cook

37. Sherwin owns a restaurant.He is awake up to 12 midnight in order to supervise the business and
sees to it that he has enough supply of materials the next day.This kind of character shows that he is?

a.creative b.passionate c. motivated d.committed

38. Which of the following situation is good housekeeping practice best shown?

a. emptying thr garbage can every other day.

b. using imported sanitizing and disinfecting materials

c. spraying air freshener before and after leaving the room

d. planning and importing a program of regular cleaning of fixtures, furniture and home appliances

39.Your younger sister accidentally swallowed poison.What first aid treatment should you do?

a. read the label of the poisonous material

b. remove anything remaining in the mouth

c. give her a glass of water or any fruit juice

d. give her a spoonful of sugar or any kind of sweets

40. Which of the following knife is used trimming and paring fruits anf vegetables?

a. butcher knife b. french kinfe c. paring knife d.shears

41. Which of the following appetizers is made of seafood or fruit, usually with a tart or tanggy sauce ?

a. canape b. cocktail c. relish d. salad

42. Which of the following is the proper order in washing the dishes?

a. utensils, chinaware, silverware, glassware

b. silverware, utensils, glassware, chinaware

c. chinaware, glassware, utensils, silverware

d. glassware, silverware, chinaware, utensils

43. Which of the following is the proper order/ in cleaning kitchen premises?

1. rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and
food soil resudues

2. Remove residual food soils from equipment surfaces

3. Scrape and Pre-rinse

a. 4,3,2,1 b. 2,3,1,4 c. 3,2,1,4 d. 1,2,3,4

44. Which of the following should practiced when using cutting board to reduce the spread of bacteria?

a. Use the same chopping board for different kinds of food.

b. Keep separate chopping board for your meat and your vegetables.

c. Clean the chopping board if needed.

d. Scrape chopping board before using.

45.