1. What utensils is used for checking flour, salt and pepper on meat, poultry and fish?
a Colanders
b. Dredgers
c. Double boiler d. Measuring cups
2. It is the most popular light weight, attractive and less expensive materials.
a. Aluminum
b. Glass
C. Plastic
d. Stainless steel
3. It is used for serving soup or stews, but can also be used for gravy, dessert, sauces or other food
a. Flippers
b. Serving tongs
c. Soup ladle
d. Wooden spoons
4. It is used when temperatures must be kept below boiling, such as egg sauces, pudding and to keep
foods warm without cooking,
a. Colander
b. Dredgers
c. Double boiler d. Measuring cups
5. What tools is used for turning hamburgers and other food items.
a. Baster
b. Flipper C. Serving tong
d. Wooden spoon
Which of these cleaning tools used for painted surfaces, mirrors, glass panels, nor with scouring
powder
a. Dust mop
b. Floor mop
C. Soft broom d. Scouring pads
7. It is used to routinely wash tableware. Surfaces and equipment and can soften soil quickly.
a. Detergents
b. Sanitizer
c. Softener d. Solvent cleaners
8. What is the equivalent of 4 tablespoon?
a.
b. 1/8 cup
c.) cup d. 7/8 cup
9. Which of the following is the abbreviation of pounds?
b.pt
C. OZ.
10. It refers to the total cost of production divided by the number of units produced. It can also be obtained
by summing the average variable cost and the average fixed cost.
a. Average cost b. Fixed cost
c. Total cost
d. Variable cost
11. Refers to the total sum of money needed for the production of a particular quantity of output.
a Food cost percentage b. Selling price
c. Total cost d. Unit cost
12. It is a state of complete physical, mental and social well-being and not merely the absence of disease or
infirmity
a. Hazard
b. Health c. Mental capacity d. Safety
13. What is WHO means?
a. Word Hazard Organization
c. Word Harm Organization
b. Word Health Organization
d. Work Heath Organization
14. A food establishment should be in a free-flood area.
a.
Accidents
b. Crime
d. Natural hazards
15. It is a cross-disciplinary area concerned with protecting the safety, health and welfare of people
engaged in work.
a. Control hazards and risks
c. Occupational safety and risks
b. Health and safety procedures
d. Occupational Safety and Health
a. lbs
d. ats
c. Fire
Share
Answer:
11.A
12.B
13.B
14A
15.B
Explanation:
Sana po makatulong
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