90 Questions
Which kitchen unit is responsible for the preparation of cold items such as salads and sandwiches?
Cold Kitchen
What is the main responsibility of the Butchery section?
Portioning of meat items
Which kitchen unit is responsible for the preparation and cooking of desserts and bread?
Pastry and Bakeshop
Which section is responsible for the cleaning requirements in a food service facility?
Stewarding Section
Which kitchen unit is responsible for making sausages and cured meat in some hotels and specialty shops?
Butchery
Which kitchen unit is responsible for the preparation and cooking of various dessert and bread requirements in a food service unit?
Pastry and Bakeshop
What is the main responsibility of the Stewarding Section in a food service facility?
Cleaning requirements
Which kitchen unit is responsible for the proper portioning of meat items to be used in the various kitchens of the food service facility?
Butchery
Which kitchen unit is responsible for the preparation of cold items to be used in the restaurants and banquet facilities?
Cold Kitchen
Which section liaises with the kitchen staff and is responsible for all the cleaning requirements in a food service facility?
Stewarding Section
Which kitchen unit is responsible for the preparation and cooking of various dessert and bread requirements in a food service unit?
Pastry and Bakeshop
Which section is responsible for all the cleaning requirements in a food service facility, including cleaning plates, cutleries, glassware, pots and pans, and kitchen maintenance?
Stewarding Section
Which section is mainly responsible for the upkeep and inventory maintenance of all equipment in coordination with the Cost control department in a food service facility?
Stewarding Section
Which kitchen unit is responsible for the proper portioning of meat items to be used in the various kitchens of the food service facility, and in some hotels and specialty shops, they make sausages and cured meat?
Butchery
Which kitchen unit is responsible for the preparation of cold items to be used in the restaurants and banquet facilities, such as salad varieties, sandwiches, banquet planers, and other cold specialties?
Cold Kitchen
Which of the following is NOT one of the learning outcomes expected at the end of this module?
Design and draw their dream kitchen
What is the main function of the Professional Kitchen?
Planning, production and presentation of foods using tested quality recipes
Which section is responsible for the set-up and display of buffet and specialty food counters?
Stewarding Section
What is the main responsibility of the Inventory Section in a food service facility?
Upkeep and inventory maintenance of all equipment
Which kitchen unit is responsible for the preparation and cooking of various dessert and bread requirements in a food service unit?
Pastry Section
Which kitchen unit is responsible for the planning, production, and presentation of foods using tested quality recipes?
Professional Kitchen
Which kitchen unit is responsible for the creation of menus and standard recipes?
Professional Kitchen
Which kitchen unit is responsible for the preparation and cooking of various dessert and bread requirements in a food service unit?
Butchery section
Which section is responsible for the set-up and display of buffet and specialty food counters?
Stewarding Section
Which section is mainly responsible for the upkeep and inventory maintenance of all equipment in coordination with the Cost control department in a food service facility?
Inventory Section
Which kitchen unit is responsible for the preparation and cooking of various hot food items in a food service facility?
Galley Kitchen
What is the main function of the Stewarding Section in a food service facility?
Cleaning requirements and kitchen maintenance
Which kitchen unit is responsible for the preparation and cooking of various cold items such as salads and sandwiches?
Lay out L-Shape Kitchen
What is the main responsibility of the Inventory Section in a food service facility?
Upkeep and inventory maintenance of all equipment
Which kitchen unit is responsible for the proper portioning of meat items to be used in the various kitchens of the food service facility?
Butchery Section
Which of the following is the correct operational procedure for using the broiler equipment?
Preheat the equipment for 15 minutes, calibrate the temperature, rub the grid with cooking oil, place food on the grid, cook to desired doneness
What is the recommended cleaning procedure for the deep fat fryer equipment?
Wash with hot soapy water and rinse, scrub the fryer plate with a steel brush, dry the fryer base
What is the correct order of steps for operating the hang type dishwasher equipment?
Place specific wares in a rack, remove food sediments, clean with high pressure and spray, place the rack in the machine, lower down the door, air dry and use a clean kitchen towel
What is the recommended safety tip when using the broiler equipment?
Wear protective elbow length gloves when cooking
What is the advisory for cleaning the hang type dishwasher equipment?
Remove all dirty sediments and clean the filter located inside the machine
Which kitchen unit uses high-temperature heat through an infrared gas or electric power to cook food?
Broiler
Which cleaning procedure for the broiler equipment involves removing the broiler plate and soaking it in hot soapy water?
Wash with soapy water the siding and the sliding tray of the broiler then rinse with water
Which kitchen unit is heated electrically or with gas and equipped with automatic control and fat filter?
Deep Fat Fryer
Which safety tip is recommended when using the broiler equipment?
Use protective elbow length gloves when cooking
Which cleaning procedure for the hang type dishwasher equipment involves placing specific wares to be cleaned in a rack and removing food sediments with a high pressure spray?
Place the rack on the machine and lower down the door
Which of the following is the correct cleaning procedure for the Deep Fat Fryer equipment?
Turn off the gas or switch off electric supply and temperature control, then wash the fryer base with hot soapy water.
What is the recommended safety tip when using the Broiler equipment?
Use protective elbow length gloves when cooking.
Which of the following is the correct operational procedure for using the Dishwasher equipment?
Place specific wares to be cleaned in a rack and remove food sediments and clean using a high pressure spray.
Which of the following is the correct operational procedure for using the Broiler equipment?
Preheat the equipment for 15 minutes to reach a high temperature before using.
Which of the following is the correct cleaning procedure for the Broiler equipment?
Turn off the gas or switch off electric supply and temperature control, then remove the broiler plate and soak it in hot soapy water.
Which of the following is a recommended tip for controlling pests in a food service facility?
Repair holes in the floor and walls
What is the main purpose of hiring an outside contractor for fumigation in a food service facility?
To ensure regular fumigation is done
Which of the following is NOT a recommended tip for controlling pests in a food service facility?
Eliminate breeding places
What is the main responsibility of the Stewarding Section in a food service facility?
Cleaning and maintenance of equipment
What is the recommended height for storing food in a food service facility?
4 inches off the floor
Which of the following is a recommended tip for controlling pests in a food service facility?
Keep all floors, walls and equipment clean and sanitized
What is the main responsibility of the Stewarding Section in a food service facility?
Cleaning requirements
What is the recommended height for storing food in a food service facility?
At least 4 inches off the floor
Which kitchen unit is responsible for the preparation and cooking of various cold items such as salads and sandwiches?
Cold kitchen unit
Which safety tip is recommended when using the broiler equipment?
Keep all floors, walls, and equipment clean and sanitized
Which of the following is a recommended tip for controlling pests in a food service facility?
Hire an outside contractor for fumigation once a year.
Which of the following is NOT a recommended tip for controlling pests in a food service facility?
Eliminate breeding places.
What is the recommended height for storing food in a food service facility?
At least 4 inches off the floor.
What is the main responsibility of the Stewarding Section in a food service facility?
Cleaning and sanitizing floors, walls, and equipment.
What is the main function of the Professional Kitchen?
Creation of menus and standard recipes.
Which of the following is the correct weight of butter needed for the recipe?
1 bar
What is the recommended chilling time for the mixture before molding it into desired shapes?
20 minutes
What is the main purpose of browning the flour in caraway?
To change the color of the flour
What is the main purpose of using a polvoron molder in this recipe?
To shape the mixture into desired shapes
What is the main purpose of wrapping the mixture with cellophane?
To protect the mixture from air and moisture
Which ingredient needs to be browned before adding it to the mixture?
All-purpose flour
How many cups of all-purpose flour are needed for the recipe?
4 cups
What is the weight of 1 bar of butter?
220 grams
What ingredient needs to be ground and toasted before adding it to the mixture?
Both cashew nuts and peanuts
How long should the mixture be chilled before molding it into desired shapes?
20 minutes
Which unit is responsible for the measurement of ingredients in this recipe?
Baking unit
What is the weight of 1 cup of all-purpose flour in grams?
440 grams
What is the total weight of sugar and milk powder needed in this recipe?
4 cups
What is the weight of 1/4 cup of cashew nuts or peanuts in grams?
165 grams
What is the total weight of butter needed in this recipe?
1 bar
Which method of cooking uses direct heat from a flame or electric unit?
Broiling
Which method of cooking involves immersing the meat in heated deep fat?
Deep frying
Which method of cooking is often quicker and more convenient than boiling or baking?
Microwaving
Which method of cooking uses convection to transfer heat from a liquid to food?
Poaching
Which method of cooking is becoming more popular due to its nutritional advantages?
Steaming
Which method of cooking uses dry heat to cook food items submerged in hot oil?
Deep frying
Which method of cooking uses convection to transfer heat from a liquid to food and is commonly used for cooking eggs, fruit, or fish?
Poaching
Which method of cooking uses direct heat from a flame, electric unit, or glowing coals, and is often used for cooking meat in an uncovered pan?
Broiling
Which method of cooking uses the process of convection and transfers heat from a liquid to food using large amounts of rapidly bubbling liquid?
Boiling
Which method of cooking is often quicker and more convenient than equivalent methods such as boiling or baking, and is commonly used for cooking food in a microwave oven?
Microwaving
Which cooking method uses direct heat from a flame, electric unit, or glowing coals?
Broiling
Which cooking method involves cooking food directly under a source of direct heat?
Grilling
Which cooking method involves cooking food in a microwave oven?
Microwaving
Which moist heat cooking method uses convection to transfer heat from a liquid to food and is commonly used for cooking eggs, fruit, or fish?
Poaching
Which moist heat cooking method uses the process of convection to transfer heat from the steam to the food being cooked?
Steaming
Test your knowledge on the growing demand for professional food service workers in the commercial cookery industry. This quiz will cover topics such as the increase in tourist travellers, investments in hotels and resorts, and the future employment opportunities in this field.
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