Professional Documents
Culture Documents
1.
A GALANTINE B PATE
C CANAPE D BALLONTINES
A B
C D
3. It is the picture showing COLD APPETIZER?
A B
C D
A 1234 B 3214
C 4321 D 2314
9. Which of the following appetizers are made of
seafood or fruit, usually with a tart or tangy
sauce?
A salad B canapé
C cocktail D relish
A False B True
A False B True
A occupation B maintenance
C risk D hazard
A risk B danger
C accident D hazard
A mechanical B psychological
C chemical D electrical
Occupational Occupational
A Hardship and Safety B Hardship and
Security
Occupational Health Occupational Health
C D
and Safety and Security
A PPE B OHS
C BSH D BSA
24. To keep the food clean you must __________.
C Preparing D Organizing
A Oven B Griddles
C Broiler D Fryer
30.
A Range B Broiler
A Blender B Fryer
C Broiler D Griddle
33.
35.
A B
C D
38. Microwave oven
A B
C D
A . Fillet B Sticks
C Dressed D Butterfly
A Sole B Salmon
C Cod D Scallops
41. It is based on stock added with other
ingredients for variety of flavor, consistency,
appearance and aroma.
A STOCK B BROTH
C SOUP
C THICK SOUP
C THIN SOUP
C THICK SOUP
C CLEAR SOUP
C Acid Products
47. Stocks are defined as...
The least
preparations found
C
in professional
kitchen.
A False. B True.
49.
C Canape D Relishes
50.
A Cocktails B Relishes
A Canape B Cocktails
54. this are pickled item which are raw and crisp
vegetables
A Canape B Relishes
A Dessert B Salad
A off B in
C at D on
58.
A High B Appetizing
C Noticeable D Attractive
59.
A Attractive B Appetizing
C Noticeable D High
60.
A Untidily B Carefully
C Slowly D Neatly
61.
A Garnish B Dresinng
C Ingredient D Thing
A Cabbage B Lettuce
What is this?
A Teapot B Colander
C Whisk D Grater
64.
What is this?
What is this?
C Colander D Sifter
66.
What is this?
C Spoon D Ladle
67.
What is this?
What is this?
69.
What is this?
What is this?
A Casserole B Pot
71.
What is this?
What is this?
A Pot B Kettle
73.
What is this?
A desserts B deserts
75.
77.
A Aluminum B Teflon
79.
C Aluminum D Teflon
80.
81.
A Grater B Peeler
83.
85.
A Refrigerator B Freezer
C Oven D Chiller
A Sanitizing B Cleaning
C Rinsing D Washing
88. These are cleaning agents like soap, soap
powder, volatile solvents abd abrasives.
C Soap D Detergents
A Washing B Sanitizing
C Rinsing D Cleaning
A Sanitize B Time
C Temperature D Soil
A False B True
A False B True
94. Cleaned and sanitized equipment and utensil
must be handled properly to minimize
contamination of food contact surface
A False B True
A False B True
A False B True
A Wok B Steamer
C Casserole
C Spoon
99. Sanitation refers to....................
100.
A Recycable B Recyclable
103.
A Oven B Griddles
105.
106.
107.
108.
109.
110.
111.
112.
113.
114.
115.