18. The importance of refrigerating foods is to
A. add flavor of foods
B. freeze it
C. keep it longer
19. Food workers must undergo training about
A. Personal development B. Proper hygiene
C. Professional growth D. Promotion
20. Safe food handling procedure will happen
A. From cooking to table B. From raw foods to consumption C. during the food orders delivery D. during the food preparation
21. A standardized recipe produces a consistent quality and yield each time when the exact
are used.
A. Equipment and ingredients
C. Procedures, equipment, and ingredients
B. Procedures and equipment
D. Procedure or equipment or ingredients
22. Quantifying recipes is sometimes called scaling the ingredients, which means
A. Dividing
B. Multiplying C. Dividing/multiplying the ingredients D. Adding/subtracting the ingredients
23. Recipe is a series of instruction on
A. Budget the recipe B. How to prepare a food C. Quantified recipe D. Standardized recipe
24. This is to prepare the menu item in standardizing the recipe, which means
A. A recipe is use
C. Determine the portion size
B. A menu tested & adjusted
D. Determine the credit of the portion size to the meal
25. In quantifying recipe, left over foods can be a new dish but
+
A. Creative
B. Discarded
C. Served again
D. Sold
26. It is used for straining substances such as custards, soups and sauces, or to dust food with powder. What is the term for this
kitchen tool?
A. Rolling pin
B. Colander C. Cherry pitter
D. Chinoise
27. It is a long narrow pan with high sides and a perforated rack, used to poach a whole fish at once. What is being referred to?
A. Spatula
B. Casserole
C. Brioche pans
D. Fish poacher
_28. It is being characterized by being small implement with a broad, flat, flexible blade used to mix, spread and lift food
ingredients. What do you call this baking tool?
A. Spatula
B. Casserole C. Brioche pans D. Fish poacher
29. It is known also as "saucepan" with a large, deep dish used both in the oven and as a serving vessel.
A. Spatula
B. Casserole
C. Brioche pans
D. Fish poacher
30. What type of pan or mold has fluted sides and is used to form the base of the traditional French bread?
B. Casserole
C. Brioche pans
D. Fish poacher
A. Spatula
Share
Answer:
A
D
D
C
B
C
A
C
D
B
D
C
D
A
yan na po thanks me later