Cookery 1-First Semester (1st Quarter Examination)
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Questions and Answers

Which kitchen unit is responsible for the preparation of cold items such as salads and sandwiches?

  • Stewarding Section
  • Pastry and Bakeshop
  • Butchery
  • Cold Kitchen (correct)

    • What is the main responsibility of the Butchery section?

  • Preparation of desserts and bread
  • Portioning of meat items (correct)
  • Cleaning requirements
  • Preparation of cold items

    • Which kitchen unit is responsible for the preparation and cooking of desserts and bread?

  • Stewarding Section
  • Butchery
  • Cold Kitchen
  • Pastry and Bakeshop (correct)

    • Which section is responsible for the cleaning requirements in a food service facility?

    <p>Stewarding Section</p> Signup and view all the answers

    Which kitchen unit is responsible for making sausages and cured meat in some hotels and specialty shops?

    <p>Butchery</p> Signup and view all the answers

    Which kitchen unit is responsible for the preparation and cooking of various dessert and bread requirements in a food service unit?

    <p>Pastry and Bakeshop</p> Signup and view all the answers

    What is the main responsibility of the Stewarding Section in a food service facility?

    <p>Cleaning requirements</p> Signup and view all the answers

    Which kitchen unit is responsible for the proper portioning of meat items to be used in the various kitchens of the food service facility?

    <p>Butchery</p> Signup and view all the answers

    Which kitchen unit is responsible for the preparation of cold items to be used in the restaurants and banquet facilities?

    <p>Cold Kitchen</p> Signup and view all the answers

    Which section liaises with the kitchen staff and is responsible for all the cleaning requirements in a food service facility?

    <p>Stewarding Section</p> Signup and view all the answers

    Which kitchen unit is responsible for the preparation and cooking of various dessert and bread requirements in a food service unit?

    <p>Pastry and Bakeshop</p> Signup and view all the answers

    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?

    <p>Stewarding Section</p> Signup and view all the answers

    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?

    <p>Stewarding Section</p> Signup and view all the answers

    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?

    <p>Butchery</p> Signup and view all the answers

    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?

    <p>Cold Kitchen</p> Signup and view all the answers

    Which of the following is NOT one of the learning outcomes expected at the end of this module?

    <p>Design and draw their dream kitchen</p> Signup and view all the answers

    What is the main function of the Professional Kitchen?

    <p>Planning, production and presentation of foods using tested quality recipes</p> Signup and view all the answers

    Which section is responsible for the set-up and display of buffet and specialty food counters?

    <p>Stewarding Section</p> Signup and view all the answers

    What is the main responsibility of the Inventory Section in a food service facility?

    <p>Upkeep and inventory maintenance of all equipment</p> Signup and view all the answers

    Which kitchen unit is responsible for the preparation and cooking of various dessert and bread requirements in a food service unit?

    <p>Pastry Section</p> Signup and view all the answers

    Which kitchen unit is responsible for the planning, production, and presentation of foods using tested quality recipes?

    <p>Professional Kitchen</p> Signup and view all the answers

    Which kitchen unit is responsible for the creation of menus and standard recipes?

    <p>Professional Kitchen</p> Signup and view all the answers

    Which kitchen unit is responsible for the preparation and cooking of various dessert and bread requirements in a food service unit?

    <p>Butchery section</p> Signup and view all the answers

    Which section is responsible for the set-up and display of buffet and specialty food counters?

    <p>Stewarding Section</p> Signup and view all the answers

    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?

    <p>Inventory Section</p> Signup and view all the answers

    Which kitchen unit is responsible for the preparation and cooking of various hot food items in a food service facility?

    <p>Galley Kitchen</p> Signup and view all the answers

    What is the main function of the Stewarding Section in a food service facility?

    <p>Cleaning requirements and kitchen maintenance</p> Signup and view all the answers

    Which kitchen unit is responsible for the preparation and cooking of various cold items such as salads and sandwiches?

    <p>Lay out L-Shape Kitchen</p> Signup and view all the answers

    What is the main responsibility of the Inventory Section in a food service facility?

    <p>Upkeep and inventory maintenance of all equipment</p> Signup and view all the answers

    Which kitchen unit is responsible for the proper portioning of meat items to be used in the various kitchens of the food service facility?

    <p>Butchery Section</p> Signup and view all the answers

    Which of the following is the correct operational procedure for using the broiler equipment?

    <p>Preheat the equipment for 15 minutes, calibrate the temperature, rub the grid with cooking oil, place food on the grid, cook to desired doneness</p> Signup and view all the answers

    What is the recommended cleaning procedure for the deep fat fryer equipment?

    <p>Wash with hot soapy water and rinse, scrub the fryer plate with a steel brush, dry the fryer base</p> Signup and view all the answers

    What is the correct order of steps for operating the hang type dishwasher equipment?

    <p>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</p> Signup and view all the answers

    What is the recommended safety tip when using the broiler equipment?

    <p>Wear protective elbow length gloves when cooking</p> Signup and view all the answers

    What is the advisory for cleaning the hang type dishwasher equipment?

    <p>Remove all dirty sediments and clean the filter located inside the machine</p> Signup and view all the answers

    Which kitchen unit uses high-temperature heat through an infrared gas or electric power to cook food?

    <p>Broiler</p> Signup and view all the answers

    Which cleaning procedure for the broiler equipment involves removing the broiler plate and soaking it in hot soapy water?

    <p>Wash with soapy water the siding and the sliding tray of the broiler then rinse with water</p> Signup and view all the answers

    Which kitchen unit is heated electrically or with gas and equipped with automatic control and fat filter?

    <p>Deep Fat Fryer</p> Signup and view all the answers

    Which safety tip is recommended when using the broiler equipment?

    <p>Use protective elbow length gloves when cooking</p> Signup and view all the answers

    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?

    <p>Place the rack on the machine and lower down the door</p> Signup and view all the answers

    Which of the following is the correct cleaning procedure for the Deep Fat Fryer equipment?

    <p>Turn off the gas or switch off electric supply and temperature control, then wash the fryer base with hot soapy water.</p> Signup and view all the answers

    What is the recommended safety tip when using the Broiler equipment?

    <p>Use protective elbow length gloves when cooking.</p> Signup and view all the answers

    Which of the following is the correct operational procedure for using the Dishwasher equipment?

    <p>Place specific wares to be cleaned in a rack and remove food sediments and clean using a high pressure spray.</p> Signup and view all the answers

    Which of the following is the correct operational procedure for using the Broiler equipment?

    <p>Preheat the equipment for 15 minutes to reach a high temperature before using.</p> Signup and view all the answers

    Which of the following is the correct cleaning procedure for the Broiler equipment?

    <p>Turn off the gas or switch off electric supply and temperature control, then remove the broiler plate and soak it in hot soapy water.</p> Signup and view all the answers

    Which of the following is a recommended tip for controlling pests in a food service facility?

    <p>Repair holes in the floor and walls</p> Signup and view all the answers

    What is the main purpose of hiring an outside contractor for fumigation in a food service facility?

    <p>To ensure regular fumigation is done</p> Signup and view all the answers

    Which of the following is NOT a recommended tip for controlling pests in a food service facility?

    <p>Eliminate breeding places</p> Signup and view all the answers

    What is the main responsibility of the Stewarding Section in a food service facility?

    <p>Cleaning and maintenance of equipment</p> Signup and view all the answers

    What is the recommended height for storing food in a food service facility?

    <p>4 inches off the floor</p> Signup and view all the answers

    Which of the following is a recommended tip for controlling pests in a food service facility?

    <p>Keep all floors, walls and equipment clean and sanitized</p> Signup and view all the answers

    What is the main responsibility of the Stewarding Section in a food service facility?

    <p>Cleaning requirements</p> Signup and view all the answers

    What is the recommended height for storing food in a food service facility?

    <p>At least 4 inches off the floor</p> Signup and view all the answers

    Which kitchen unit is responsible for the preparation and cooking of various cold items such as salads and sandwiches?

    <p>Cold kitchen unit</p> Signup and view all the answers

    Which safety tip is recommended when using the broiler equipment?

    <p>Keep all floors, walls, and equipment clean and sanitized</p> Signup and view all the answers

    Which of the following is a recommended tip for controlling pests in a food service facility?

    <p>Hire an outside contractor for fumigation once a year.</p> Signup and view all the answers

    Which of the following is NOT a recommended tip for controlling pests in a food service facility?

    <p>Eliminate breeding places.</p> Signup and view all the answers

    What is the recommended height for storing food in a food service facility?

    <p>At least 4 inches off the floor.</p> Signup and view all the answers

    What is the main responsibility of the Stewarding Section in a food service facility?

    <p>Cleaning and sanitizing floors, walls, and equipment.</p> Signup and view all the answers

    What is the main function of the Professional Kitchen?

    <p>Creation of menus and standard recipes.</p> Signup and view all the answers

    Which of the following is the correct weight of butter needed for the recipe?

    <p>1 bar</p> Signup and view all the answers

    What is the recommended chilling time for the mixture before molding it into desired shapes?

    <p>20 minutes</p> Signup and view all the answers

    What is the main purpose of browning the flour in caraway?

    <p>To change the color of the flour</p> Signup and view all the answers

    What is the main purpose of using a polvoron molder in this recipe?

    <p>To shape the mixture into desired shapes</p> Signup and view all the answers

    What is the main purpose of wrapping the mixture with cellophane?

    <p>To protect the mixture from air and moisture</p> Signup and view all the answers

    Which ingredient needs to be browned before adding it to the mixture?

    <p>All-purpose flour</p> Signup and view all the answers

    How many cups of all-purpose flour are needed for the recipe?

    <p>4 cups</p> Signup and view all the answers

    What is the weight of 1 bar of butter?

    <p>220 grams</p> Signup and view all the answers

    What ingredient needs to be ground and toasted before adding it to the mixture?

    <p>Both cashew nuts and peanuts</p> Signup and view all the answers

    How long should the mixture be chilled before molding it into desired shapes?

    <p>20 minutes</p> Signup and view all the answers

    Which unit is responsible for the measurement of ingredients in this recipe?

    <p>Baking unit</p> Signup and view all the answers

    What is the weight of 1 cup of all-purpose flour in grams?

    <p>440 grams</p> Signup and view all the answers

    What is the total weight of sugar and milk powder needed in this recipe?

    <p>4 cups</p> Signup and view all the answers

    What is the weight of 1/4 cup of cashew nuts or peanuts in grams?

    <p>165 grams</p> Signup and view all the answers

    What is the total weight of butter needed in this recipe?

    <p>1 bar</p> Signup and view all the answers

    Which method of cooking uses direct heat from a flame or electric unit?

    <p>Broiling</p> Signup and view all the answers

    Which method of cooking involves immersing the meat in heated deep fat?

    <p>Deep frying</p> Signup and view all the answers

    Which method of cooking is often quicker and more convenient than boiling or baking?

    <p>Microwaving</p> Signup and view all the answers

    Which method of cooking uses convection to transfer heat from a liquid to food?

    <p>Poaching</p> Signup and view all the answers

    Which method of cooking is becoming more popular due to its nutritional advantages?

    <p>Steaming</p> Signup and view all the answers

    Which method of cooking uses dry heat to cook food items submerged in hot oil?

    <p>Deep frying</p> Signup and view all the answers

    Which method of cooking uses convection to transfer heat from a liquid to food and is commonly used for cooking eggs, fruit, or fish?

    <p>Poaching</p> Signup and view all the answers

    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?

    <p>Broiling</p> Signup and view all the answers

    Which method of cooking uses the process of convection and transfers heat from a liquid to food using large amounts of rapidly bubbling liquid?

    <p>Boiling</p> Signup and view all the answers

    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?

    <p>Microwaving</p> Signup and view all the answers

    Which cooking method uses direct heat from a flame, electric unit, or glowing coals?

    <p>Broiling</p> Signup and view all the answers

    Which cooking method involves cooking food directly under a source of direct heat?

    <p>Grilling</p> Signup and view all the answers

    Which cooking method involves cooking food in a microwave oven?

    <p>Microwaving</p> Signup and view all the answers

    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?

    <p>Poaching</p> Signup and view all the answers

    Which moist heat cooking method uses the process of convection to transfer heat from the steam to the food being cooked?

    <p>Steaming</p> Signup and view all the answers

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