COOKERY-1ST-QTR-REVIEWER-QUESTIONS.pdf

CLEAN AND SANITIZE KITCHEN 1. Question: A chef is preparing a large meal, but halfway through, he realizes the cutting board used for vegetables has visible food stains. What would be the most effective cleaning method to sanitize the board? A. Soak the board in cold water and detergent B. Scrub...

CLEAN AND SANITIZE KITCHEN 1. Question: A chef is preparing a large meal, but halfway through, he realizes the cutting board used for vegetables has visible food stains. What would be the most effective cleaning method to sanitize the board? A. Soak the board in cold water and detergent B. Scrub the board with baking soda C. Use a diluted bleach solution after scrubbing it with hot soapy water D. Use only hot water to rinse it off 2. Question: During a busy service, a restaurant employee accidentally spills a large quantity of grease on the floor. Which cleaning agent is best suited for removing this type of soil? A. Acid cleaner B. Solvent cleaner (degreaser) C. Detergent D. Abrasive cleaner 3. Question: You notice a colleague cleaning a stainless-steel pot with an abrasive cleaner. What is the potential risk associated with using such cleaners on this type of material? A. It will leave streaks on the surface B. It might leave an unsafe residue C. It may scratch and damage the surface D. It could darken the pot over time 4. Question: While cleaning kitchen equipment, you encounter a buildup of limescale on a dishwashing machine. Which cleaning method would you recommend? A. Use a solvent cleaner B. Apply an acid cleaner C. Scrub with a detergent D. Use hot water only 5. Question: If a restaurant employee uses too much chemical sanitizer when cleaning kitchen tools, what could be a consequence? A. The kitchen tools will be more thoroughly sanitized B. The food prepared on those surfaces may become toxic C. The tools will need to be rewashed with detergent D. There will be no significant effect 6. Question: After using a wooden cutting board to prepare raw chicken, what is the most effective method to ensure it is safe to use again? A. Rinse with warm water B. Soak in a vinegar solution overnight C. Wash with hot soapy water and sanitize with a bleach solution D. Scrub with baking soda and leave to air dry 7. Question: A chef notices that the stainless-steel frying pans are developing dark spots. What could have caused this, and how can it be prevented in the future? A. Overheating; using copper-bottomed pans can prevent this B. Scratches from utensils; using wooden utensils will prevent this C. Poor cleaning technique; using abrasives will prevent it D. Contact with acidic foods; using nonstick pans can prevent this 8. Question: If an employee fails to clean and sanitize kitchen equipment properly, what is the most likely result? A. The equipment will last longer B. Harmful microorganisms may spread C. The equipment will remain aesthetically clean D. The cleaning process will be easier next time 9. Question: Which cleaning step would be crucial if a surface has been exposed to acidic foods like tomatoes, to maintain the condition of aluminum pots? A. Wiping with a dry cloth immediately B. Applying a degreaser C. Washing thoroughly with an alkaline cleaner D. Rinsing with cold water only 10. Question: While organizing the kitchen cabinets, you notice dust accumulating on rarely used tools. How should they be stored to prevent contamination? A. Store them at eye level in open cabinets B. Keep them in closed cabinets or covered when not in use C. Place them near food preparation areas for convenience D. Keep them in well-lit areas exposed to air 11. Question: A food worker decides to store kitchen knives in a drawer full of miscellaneous tools. What is the most effective solution to avoid cross-contamination and ensure safety? A. Store them in a knife block B. Use a magnetic knife holder C. Wrap them in cloth D. Clean them more frequently 12. Question: What is the primary benefit of using heat sanitizing methods over chemical sanitizers in a commercial kitchen? A. Heat sanitizing is quicker and more efficient B. Heat sanitizing leaves no chemical residues C. It works at any temperature D. It is less expensive than chemical sanitizing 13. Question: A food handler is preparing to clean the range after a busy service. Which procedure should be followed to ensure the best results? A. Wait for the range to cool, scrape grease, and wipe with a dry cloth B. Immediately wash the range with hot water and detergent C. Scrape grease from curbs and wash top of range after it cools down D. Use an abrasive cleaner on the hot range to remove burnt residues 14. Question: An employee is tasked with cleaning the slicer after using it for vegetables. Which cleaning method should be used to avoid contamination? A. Clean the slicer with a degreaser B. Scrub the slicer with hot soapy water and allow it to air dry C. Remove all parts and sanitize them before reassembly D. Wipe down the slicer with a clean towel 15. Question: Which precaution is essential when using chlorine-based sanitizers in a kitchen environment? A. Ensure the chlorine is mixed with ammonia for better results B. Store chlorine next to food preparation areas C. Use proper ventilation and avoid high concentrations D. Use cold water to dilute the chlorine 16. Question: If a food handler uses abrasive cleaners on sensitive equipment surfaces, what long-term effect might this have on the equipment? A. It will improve durability B. It may cause surface corrosion or wear C. It will eliminate the need for future sanitizing D. It will enhance the aesthetic appeal of the equipment 17. Question: After cleaning a refrigerator, a food worker notices a persistent odor. Which step would be most effective in eliminating the smell? A. Scrubbing the inside with vinegar B. Using a baking soda solution to clean the shelves C. Rinsing the refrigerator with cold water D. Increasing the temperature to kill bacteria 18. Question: Which of the following actions is necessary before applying a chemical sanitizer to a food-contact surface? A. Rinse the surface with cold water B. Allow the surface to dry for 10 minutes C. Clean the surface with a detergent D. Heat the surface to 100°F 19. Question: A kitchen staff member is tasked with cleaning a meat grinder after use. Which cleaning method ensures it is thoroughly sanitized for future use? A. Wipe down the grinder with a clean cloth B. Run the grinder with detergent and rinse C. Disassemble the grinder, clean, and sanitize all parts D. Soak the grinder in hot water 20. Question: If a food worker neglects to clean food-contact surfaces after each use, what is the primary risk? A. Reduced lifespan of kitchen equipment B. Incomplete food preparation C. Cross-contamination of harmful microorganisms D. Difficulty in removing stains later 21. Question: In which scenario should an acid cleaner be preferred over a detergent in the kitchen? A. When removing grease from a stovetop B. When cleaning burnt residues from pots C. When removing mineral buildup on dishwashing machines D. When washing utensils by hand 22. Question: During a routine inspection, you notice that cutting boards are being stored flat on the counter after cleaning. What would be a better storage method to prevent contamination? A. Storing the boards in drawers B. Keeping the boards in a vertical position C. Stacking the boards on top of each other D. Wrapping the boards in plastic wrap 23. Question: If a staff member stores cleaning agents like ammonia near food products, what is the most significant hazard this poses? A. Increased risk of food spoilage B. Contamination of food with toxic chemicals C. Inefficient cleaning of kitchen surfaces D. The cleaning agents may lose effectiveness 24. Question: A kitchen team is cleaning a large refrigerator that has accumulated grime on its interior surfaces. What is the most appropriate cleaning method to ensure food safety? A. Scrubbing the surfaces with a solvent cleaner B. Using a detergent followed by an acid rinse C. Wiping the surfaces with a dry cloth D. Soaking the shelves in hot water 25. Question: A new employee uses boiling water to sanitize kitchen tools but forgets to scrub them beforehand. What is the main reason this sanitizing method will be ineffective? A. The boiling water will evaporate too quickly B. The tools will warp due to the heat C. Sanitizing cannot be effective if the tools are not cleaned first D. The tools will not reach the required temperature  PREPARE APPETIZERS 1. Question: The Athenians' early appetizers were unpopular because they didn’t follow up with a main course. If you were planning a modern menu, how could you prevent the same issue in a contemporary setting? o A) Serve larger portions of appetizers. o B) Ensure the appetizers complement the upcoming main course. o C) Serve dessert after the appetizers. o D) Only serve cold appetizers. 2. Question: Considering the Roman aperitifs served to aid digestion, how could modern chefs adapt this concept for a non-alcoholic audience? o A) Serve a large fruit salad. o B) Introduce herbal teas or non-alcoholic fermented drinks. o C) Serve soup as a substitute. o D) Skip the appetizer entirely. 3. Question: Given that appetizers serve as precursors to main meals in modern settings, what could be the consequence of serving an overly heavy appetizer? o A) It will spoil the flavor of the main course. o B) It will reduce the overall dining experience. o C) Guests might not have an appetite for the main course. o D) It will enhance the flavor of the appetizers. 4. Question: If you are tasked with creating a culturally inclusive appetizer menu, what could you include to cater to various tastes while respecting traditions? o A) Stick to one type of appetizer to avoid confusion. o B) Create a menu that blends familiar ingredients with those from different cultures. o C) Only serve dishes from the local cuisine. o D) Avoid using any cultural influence in your appetizers. 5. Question: Which of the following represents the most logical reason for the popularity of appetizers in modern cuisine as compared to the 19th century? o A) People eat more meals today. o B) Appetizers help balance the overall meal experience and aid digestion. o C) Appetizers are now seen as a status symbol. o D) Appetizers are cheaper to prepare. 6. Question: When preparing canapés for a formal event, how can you ensure that your selection will appeal to a diverse audience?  o A) Only use high-end ingredients like caviar and foie gras. o B) Prepare a variety of flavors, textures, and colors with vegetarian, seafood, and meat options. o C) Use only seafood-based spreads for canapés. o D) Ensure all canapés have the same base and garnish. 7. Question: If you are tasked with serving an hors d’oeuvres platter, which of the following factors should be prioritized to ensure guest satisfaction? o A) Limit the number of items to avoid overwhelming the guests. o B) Ensure a mix of hot and cold items to cater to different preferences. o C) Stick to traditional dishes. o D) Serve only cold items. 8. Question: In light of the principle of mise en place, how can proper planning affect the quality and efficiency of preparing appetizers? o A) It will make the kitchen look more organized. o B) It ensures that the cooking process runs smoothly without interruptions. o C) It allows for last-minute ingredient substitutions. o D) It decreases the overall preparation time. 9. Question: Considering the need for variety in textures, shapes, and colors on a platter, how would you design a visually appealing canapé platter for a formal event? o A) Use only one color to make it simple. o B) Incorporate various shapes, colors, and garnishes to create contrast and interest. o C) Use only vegetables to keep it healthy. o D) Focus solely on the flavor and ignore appearance. 10. Question: If you were tasked with creating a cold hors d’oeuvres platter for a modern cocktail party, which of the following items should you prioritize to maintain the classical structure while appealing to modern tastes? o A) Only serve seafood-based dishes. o B) Include a mix of cold meats, seafood, and fresh vegetables with light sauces. o C) Focus on large portions to satisfy guests. o D) Avoid any traditional hors d’oeuvres to make the platter more modern. 11. Question: What could be a potential drawback of not considering portion size and balance in a multi- course meal that includes appetizers? o A) The main course will seem less appealing. o B) Guests will consume too much and be unable to finish the meal. o C) The presentation will suffer.  o D) It will save time in the kitchen. 12. Question: Imagine you are organizing a formal dinner and need to create appetizers that complement the main course. Which approach would best maintain flavor balance throughout the meal? o A) Use spicy appetizers to stimulate the palate for the main course. o B) Ensure the appetizers are lighter in flavor and texture than the main course. o C) Serve appetizers that are similar in flavor to the main course. o D) Avoid using garnishes in the appetizers. 13. Question: Considering the concept of appetizers stimulating appetite, why might serving an overly sweet appetizer be counterproductive? o A) It will confuse guests. o B) It will compete with the dessert course. o C) It may overwhelm the palate and diminish appetite for savory courses. o D) It will not look appealing. 14. Question: If tasked with using a French knife, what cutting technique would ensure a consistent texture for vegetable-based appetizers? o A) Rough chop the vegetables to save time. o B) Use a dicing technique to maintain uniform size. o C) Shred the vegetables. o D) Avoid cutting and serve whole vegetables. 15. Question: In considering cultural relevance, how could the historical Filipino approach to appetizers influence your menu for a global audience? o A) Use predominantly American recipes. o B) Include finger foods that can be eaten by hand, incorporating elements of Filipino cuisine. o C) Stick to traditional European-style appetizers. o D) Focus solely on canapés. 16. Question: Given the importance of consistency in dips for appetizers, what adjustments would you make if the dip is too thick for guests to easily scoop with chips? o A) Add more seasoning to change the flavor profile. o B) Thin the dip with an appropriate liquid, such as cream or mayonnaise. o C) Serve the dip without making changes. o D) Replace the chips with crackers to handle the thickness. 17. Question: When creating a canapé, which of the following combinations would best stimulate the appetite while maintaining balance between the base, spread, and garnish? o A) Bread base, bland butter spread, and a heavy garnish.  o B) A cracker base, tuna salad spread, and a pickled vegetable garnish. o C) A toasted bread base, plain cheese spread, and no garnish. o D) A vegetable base, fish spread, and a sweet garnish. 18. Question: Imagine you are designing a new range of appetizers that focuses on sustainability. Which choice would be most aligned with this goal? o A) Use imported, high-cost ingredients for an exotic appeal. o B) Incorporate locally sourced, seasonal fruits and vegetables. o C) Focus on meat-heavy appetizers for their popularity. o D) Serve exclusively seafood appetizers. 19. Question: When preparing an assortment of appetizers, what plating principle would ensure that guests are enticed visually before tasting the food? o A) Place all items randomly to create a casual atmosphere. o B) Arrange items with a focus on color balance and varied textures. o C) Ensure all items are of uniform color for simplicity. o D) Serve items without any garnish to avoid cluttering the plate. 20. Question: If tasked with serving a high-end appetizer buffet, how would you apply the principle of "portion control" to ensure the best guest experience? o A) Serve large portions so guests feel full. o B) Keep the portions small to encourage guests to try a variety of items. o C) Limit the buffet to a few items. o D) Serve each guest individually to control portions. 21. Question: Given that appetizers should stimulate the appetite, how would you adjust a menu if the first course of your meal includes a rich, creamy soup? o A) Serve equally rich appetizers to maintain consistency. o B) Opt for light and fresh appetizers to balance the richness of the soup. o C) Skip the appetizer course altogether. o D) Serve appetizers with heavy sauces to match the soup. 22. Question: In preparing finger foods for an event, how could you ensure that your selection caters to a range of dietary restrictions? o A) Focus only on meat-based finger foods. o B) Include a variety of vegetarian, gluten-free, and dairy-free options. o C) Serve large portions of all appetizers to compensate for restrictions. o D) Ignore restrictions and stick to a single menu. 23. Question: If tasked with improving the mise en place for a large appetizer preparation, which action would most effectively streamline the kitchen process? o A) Prepare the ingredients as needed, just before serving. o B) Have all ingredients prepped and equipment ready before starting the cooking process. o C) Focus on plating first and prep ingredients later. o D) Avoid mise en place and cook all appetizers from scratch on the spot. 24. Question: When preparing a canapé platter for a high-profile event, how can you ensure that the presentation remains appealing as guests serve themselves? o A) Use simple arrangements without any garnish to prevent mess. o B) Arrange the canapés with careful consideration to color, garnish, and ease of handling. o C) Only offer one type of canapé to simplify the presentation. o D) Serve canapés that require utensils to avoid hand contact. 25. Question: If you were preparing appetizers for a health-conscious event, what adjustment could you make to traditional deep-fried canapés? o A) Serve the canapés with a creamy dipping sauce. o B) Offer baked or grilled versions of the canapés to reduce oil content. o C) Use more butter in the preparation to improve flavor. o D) Avoid serving canapés entirely. PREPARE SALAD AND DRESSING 1. While preparing a green salad, you notice the lettuce leaves are slightly wilted. What should you do to restore their crispness? A) Soak them in warm water B) Wrap them in dry towels and refrigerate them C) Wash them and refrigerate in damp towels or perforated bins D) Leave them on the counter to air-dry 2. You are preparing a composed salad and want to ensure the flavors complement each other. What is the best way to approach this task? A) Mix all ingredients together and add dressing B) Taste and season each component separately before arranging C) Focus on presentation only, assuming all fresh ingredients taste good D) Arrange ingredients first, then season them on the plate 3. Your team has prepared a batch of bound salad using leftover chicken. What should be your primary concern when storing it? A) Ensure the salad is served immediately B) Keep the salad at room temperature until serving C) Store the salad in a chilled environment to avoid spoilage D) Add extra mayonnaise to preserve the salad 4. While preparing a vegetable grain salad, the recipe calls for marinating the vegetables. Which of the following should you avoid to maintain the quality of the salad? A) Marinating vegetables for a short period B) Marinating the salad components overnight for more flavor C) Cooking the vegetables to a firm, crisp texture before marinating D) Preparing the salad just before serving to keep it fresh 5. You are preparing a fruit salad that contains apples and pears. To prevent browning, what should you do? A) Add sugar to the fruits B) Dip them in an acid such as lemon juice C) Rinse the fruits in cold water D) Leave the fruits in an airtight container until serving 6. While making a gelatin salad, the final product turns out stiff and rubbery. What is the most likely cause? A) Too little gelatin was used in the mixture B) The fruits were not drained properly C) Too much gelatin was used D) The gelatin was dissolved at a low temperature 7. You are tasked with making a bound salad for a large event. Which technique ensures the best presentation for this salad? A) Mixing the salad until the ingredients are mashed together B) Folding in thick dressings gently to maintain ingredient integrity C) Adding dressing to the salad immediately after cooking the ingredients  D) Using very soft vegetables and protein to create a smooth consistency 8. When preparing salad greens, what is the best method to avoid cross-contamination between meat and vegetables? A) Wash the cutting board between uses B) Use separate cutting boards for vegetables and meats C) Cut the meat first, then the vegetables D) Marinate the meat and vegetables together 9. You are preparing an oil and vinegar dressing and notice it separates after mixing. What could you add to create a more stable emulsion? A) More vinegar B) Salt and pepper C) Egg yolk or another emulsifier D) Water 10. Your salad requires croutons as a garnish, but they have become soggy. What is the best course of action? A) Serve the croutons anyway, as they are part of the recipe B) Toast new croutons to ensure a crisp texture C) Mix the soggy croutons with dressing to hide the texture D) Remove the croutons and leave the salad without them 11. You are tasked with preparing a composed salad for a fine dining event. Which factor should you prioritize? A) Mixing all ingredients together to save time B) Arranging the components attractively and neatly C) Adding as many colorful ingredients as possible D) Keeping ingredients at room temperature for better flavor 12. A client asks for a low-calorie salad dressing. Which option would best meet their needs? A) A thick mayonnaise-based dressing B) A vinaigrette made with oil and vinegar C) A dressing based on sour cream D) A yogurt-based dressing 13. Your recipe calls for adding raw pineapple to a gelatin salad, but the gelatin fails to set properly. What could be the cause? A) Not enough gelatin was used B) The gelatin was dissolved incorrectly C) Enzymes in the raw pineapple prevent the gelatin from setting D) The gelatin was not chilled long enough 14. You are preparing a marinated vegetable salad. How can you ensure the vegetables retain their bright color and texture? A) Cook the vegetables until very soft before marinating B) Marinate the vegetables for an extended period for maximum flavor C) Chill the vegetables after cooking and marinate them briefly  D) Store the vegetables in their marinade overnight 15. When preparing a salad with both cooked and raw vegetables, what should you consider to maintain the best quality? A) Cut and prepare all vegetables at the same time B) Marinate all the vegetables together in the same dressing C) Keep the cooked vegetables firm and the raw vegetables fresh D) Use only raw vegetables to simplify preparation 16. You are preparing a Waldorf salad, which contains firm apples and nuts. What step should you take to maintain the texture of the salad? A) Marinate the apples to soften them B) Cut the apples immediately before serving C) Allow the salad to sit at room temperature D) Toss the salad thoroughly with a thick dressing 17. While preparing a grain salad, you notice the pasta has absorbed too much liquid and is very soft. How can you prevent this in the future? A) Cook the pasta longer B) Rinse the pasta in cold water after cooking C) Marinate the pasta for a shorter period D) Use less seasoning in the marinade 18. You are tasked with preparing a composed salad for an event. What is one way to ensure it is visually appealing? A) Pile all the ingredients in the center of the plate B) Arrange ingredients with contrasting colors and textures C) Mix everything together and serve in a large bowl D) Use only green vegetables for a uniform look 19. While preparing a gelatin salad, it doesn't hold its shape when unmolded. What could be the cause? A) Too much gelatin was used B) The gelatin was not fully dissolved C) The mixture was chilled for too long D) The ratio of gelatin to liquid was incorrect 20. You are making a salad with dried beans. What step should you take to ensure the best flavor and texture? A) Cook the beans until they are slightly firm B) Allow the beans to marinate overnight C) Cook the beans until tender but firm and add them shortly before serving D) Serve the beans raw for maximum texture 21. Your salad greens are not properly drained, and the dressing becomes watery. What could you have done to prevent this? A) Use less dressing B) Dry the greens thoroughly after washing C) Serve the salad immediately after washing  D) Store the greens without draining them 22. While preparing a gelatin salad, you realize you used fresh pineapple instead of canned. What impact might this have on the gelatin? A) The gelatin will set faster B) The gelatin will not set properly due to the enzymes in fresh pineapple C) The gelatin will taste more flavorful D) The texture of the gelatin will be unchanged 23. You are creating a fruit salad for a large event. What is the best way to ensure the fruits stay fresh and appealing throughout the event? A) Coat the fruits in sugar B) Serve the fruits at room temperature C) Store the fruits in an acid-based mixture and keep them refrigerated D) Prepare the salad several hours before the event 24. While assembling a composed salad, how can you ensure each bite is balanced in flavor? A) Randomly arrange the ingredients B) Season and taste each ingredient separately C) Serve all the ingredients in separate bowls D) Use only ingredients with similar textures 25. You are preparing a fruit salad that includes delicate berries. How should you handle them to maintain their appearance and texture? A) Mix the berries with firmer fruits at the bottom B) Add the berries at the end to avoid breaking them C) Mash the berries to release their juices D) Toss the berries thoroughly with dressing