1.

It is called a biological, chemical, or physical property that may cause unacceptable consumer risk
such as illness and injury.

a. Hazard b. Deviation c. Critical Limit d. Preventive Measure

2. An action to exclude, destroys, eliminate, or reduce a hazard and prevent recontamination through
effective measure is called?

a. Hazard b. Deviation c. Critical Limit d. Preventive Measure

3. It is the failure to meet a required critical limit for critical control point. It is called?

a. Hazard b. Deviation c. Critical Limit d. Preventive Measure

4. The following are causes of food borne illnesses EXCEPT for

A. Purchasing from unsafe resources
B. Poor facility, equipment and utensil maintenance and sanitation
C. Musculoskeletal Disorder and cumulative trauma disorder
D. Poor personal hygiene
E. Cross contamination in the work place, or when storing food

5. In the fight against bacterial growth in food, 5'C- 60'C is called to be the ____________________?
a. Temperature Danger Zone
b. Proper Food Temperature storage
c. Insufficient time Temperature

6. A microorganism that can cause disease is called?

a. Microorganism
b. Allergens
c. Pathogens
d. Food Borne-illness

7. It is found in the air, in the water, in the ground, on our food, on our skin and inside our bodies that
can cause food borne illnesses is called?
a. Bacteria b. Virus c. Parasites d. Fungi

8. This Type of Bacteria cannot survive in the presence of oxygen.

a. Aerobic b. Anaerobic c. Log Phase d. Facultative
 9. This Type of Bacteria will adapt and can survive with or without oxygen
a. Aerobic b. Anaerobic c. Log Phase d. Facultative

10. This Type of Bacteria thrive on oxygen

a. Aerobic b. Anaerobic c. Log Phase d. Facultative

11. Tiny organisms that depend on nutrients from a living host to complete their life cycle.

a. Bacteria b. Virus c. Parasites d. Fungi

12. It is a contamination that is caused by chemical substances, especially cleaning agents, pesticides
and toxic metal is called?
a. Physical hazard
b. Chemical hazard
c. Biological hazard

13. Hair, dirt, Staples, fruit pits, broken glass, screws are examples of what Hazard or Contamination?
a. Physical hazard
b. Chemical hazard
c. Biological hazard

14. The process of identifying which of the following dangerous conditions can occur every step of the
process is called?
a. Assessing the Hazard
b. Identifying the Critical Control Point
c. Monitoring the Critical Control Point

15. What does HACCP stand for?

a. Hazard Analysis and Critical Control Point
b. Hazard Analysis Critical Control Point

16. In plotting the three for a good kitchen work flow namely Cooking Zone-Storage Zone-Washing Zone
it is called?
a. Work Triangle
b. Kitchen Lay-out
 c. Work station
d. Work section

17. Tea, coffee, and juices is found in what section?

a. Storage
b. Pantry
c. Still Room
d. Cold Room

18. Handles the preparation of bread, pastries, cakes and baked dessert
a. Plating and Dessert
b. Pastry Section
c. Pantry Area
d. Cold Kitchen

19. A set of written instructions used to consistently prepare a known quantity and quality of food for
a specific location.
a. Menu
b. Procedure
c. Standard recipe
d. Yield

20. In this section, meat and seafood items are portion cut in accordance with standard sizes and weights
which are indicated in the standard recipes.
a. Cold Kitchen
b. Hot Kitchen
c. Butchering Section
d. Pastry Section

21. A fairly new type of range-top, the induction cook-top is slowly making its way into commercial
kitchens.
a. Heavy-duty flat tops
b. Induction cook-tops
c. Open Elements (Burners)
d. Flat-top (Lightweight)

22. It contains fans that circulate the air and distribute the heat rapidly throughout the interior.
 a. Conventional Oven
b. Convection Oven
c. Revolving Ovens
d. Slow Cook-and-Hold Oven

23. These are like conventional ovens, but with one important difference. They produce wood smoke, which
surrounds the foods and adds flavor while it bakes or roasts.
a. Conventional Oven
b. Convection Oven
c. Barbecue Ovens
d. Slow Cook-and-Hold Oven

24. In this oven, special tubes generate radiations, which creates heat inside the food.
a. Conventional Oven
b. Convection Oven
c. Barbecue Ovens
d. Microwave Ovens

25. These are ideal for cooking vegetables and many other foods rapidly with a minimum loss of nutrients and
flavor.
a. Steam Cookers
b. Tilting Skillet
c. Deep Fryers
d. Salamander

26. A method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled
steam environment for longer than the normal cooking times.
a. Sous-vide
b. Salamander
c. Grills
d. Rotisseries

27. Cook meat and other foods by turning them slowly in front of electric or gas-powered heating elements.
a. Sous-vide
b. Salamander
 c. Grills
d. Rotisseries

28. Used for the same cooking method as broiling, except that the heat source is below the grid that holds the
food rather than above.
a. Sous-vide
b. Salamander
c. Grills
d. Rotisseries

29. Are important and versatile tools for many kinds of foods mixing and processing jobs, both in the
bakeshop and in the kitchen.
a. Food Processor
b. Blender
c. Mixer
d. Immersion Blender

30. Are used to chop or puree foods, including raw or cooked meats, and to mix or emulsify such items as
sauces and flavored butter.
a. Food Processor
b. Blender
c. Mixer
d. Immersion Blender

31. handled or portable blender than can be used in pureeing soups or smoothing sauces straight in the
saucepan. Some models include wire whip attachment aside from the cutter or blade.
a. Food Processor
b. Blender
c. Mixer
d. Immersion Blender

32. Used to mix, puree and emulsify liquids such as soup, sauces and batters. It also used in bars and
coffeehouses to prepare certain drinks.
a. Food Processor
b. Blender
 c. Mixer
d. Immersion Blender

33. Standard holding equipment for serving lines.

a. Bain-marie
b. Steam Tables
c. Chafing Dish
d. Food warmers

34. Kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods
that require gentle cooking, away from the “fierce” heat of direct flames.
a. Bain-marie
b. Steam Tables
c. Chafing Dish
d. Food warmers

35. Keep dishes at the right temperature until it is ready for serving.
a. Bain-marie
b. Steam Tables
c. Chafing Dish
d. Food warmers

36. It is one of the most important devices in the kitchen that allows chefs to weigh with more precision and
accuracy. It can be manual or digital scale.
a. Volume Measures
b. Scales or Weighing Scale
c. Measuring Cups
d. Scoops

37. These are available in 1-, 1/3- and ¼- cup sizes. Stainless steel are ideally used for easy cleaning aside
from being sturdier.
a. Volume Measures
b. Scales or Weighing Scale
c. Measuring Cups
d. Scoops
38. These are used for liquids; it has lips for easy pouring. Ideally used in the glass type.
a. Volume Measures
b. Scales or Weighing Scale
c. Measuring Cups
d. Scoops

39. It is a large, deep, straight-sided pot or preparing stocks and simmering large quantities of liquids.
a. Saucepan
b. Stockpot
c. Sauté pan, straight sided
d. Double Broiler
40. It is similar to a small, shallow, light saucepot, but with long handles instead of two loop handles.
a. Saucepan
b. Stockpot
c. Sauté pan, straight sided
d. Double Broiler

41. It is a very heavy, thick bottomed fry pan.

a. Saucepan
b. Stockpot
c. Sauté pan, straight sided
d. Double Broiler

42. It is a kind of pot with two sections; the lower section similar to a stockpot that holds boiling water and
the upper section holds foods that must be cooked at a low temperature.
a. Saucepan
b. Stockpot
c. Sauté pan, straight sided
d. Double Broiler

43. It is a round, broad shallow, heavy duty pot with straight sides.
a. Sauté pan, Slope sided
b. Brazier
c. Roasting
d. Saucepot
44. It is a round pot of medium-depth and it is similar to a stockpot but shallower, making stirring and mixing
easier.
a. Sauté pan, Slope sided
b. Brazier
c. Roasting
d. Saucepot

45. It is also called a fry pan.

a. Sauté pan, Slope sided
b. Brazier
c. Roasting
d. Saucepot

46. It is a large rectangular pan, deeper and heavy than a baking pan.
a. Sauté pan, Slope sided
b. Brazier
c. Roasting
d. Saucepot

47. It is the most frequently used knife in the kitchen for general purposes.
a. Santoku Knife or Japanese Cook’s Knife
b. Utility Knife or Salad Knife
c. Boning Knife
d. Paring Knife
48. It is a small pointed blade about 6 inches. It is used for boning raw meats and poultry
a. Santoku Knife or Japanese Cook’s Knife
b. Utility Knife or Salad Knife
c. Boning Knife
d. Paring Knife

49. It is small pointed blade 2 to 4 inches long and is used for trimming and paring vegetables and fruits.
a. Santoku Knife or Japanese Cook’s Knife
b. Utility Knife or Salad Knife
c. Boning Knife
d. Paring Knife
50. It is a wide bladed knife that is becoming increasingly popular as a substitute for the traditional chef’s
knife.
a. Santoku Knife or Japanese Cook’s Knife
b. Utility Knife or Salad Knife
c. Boning Knife
d. Paring Knife