Cookery Periodical Test SY 2023-2024 PDF

  **Personal Entrepreneurial** **\_\_\_\_\_ 1.** He/she oversees the daily operations of restaurant and hotel kitchens. A. Restaurant Manager C. Front Office Agent B. Restaurant Cook D. Executive Chef **\_\_\_\_\_ 2.** This refers to the preparation of food with the application of art and s c...

  **Personal Entrepreneurial** **\_\_\_\_\_ 1.** He/she oversees the daily operations of restaurant and hotel kitchens. A. Restaurant Manager C. Front Office Agent B. Restaurant Cook D. Executive Chef **\_\_\_\_\_ 2.** This refers to the preparation of food with the application of art and s cience. A. Technology C. Industrial Arts B. Cookery D. Practical Arts **\_\_\_\_\_ 3.** The main task of a restaurant manager A. Make decisions on menus and day to day offerings. B. Manage, lead, and supervise the restaurant operations. C. Cooks and prepare large amount of food for events and parties. D. Prepares the food for photography in books and other publications **\_\_\_\_\_ 4.** A businessman who takes time to listen to the advice, suggestions, and recommendations of fellow entrepreneurs is called\_\_\_\_\_\_\_\_\_\_\_. **\_\_\_\_\_ 5.** A successful entrepreneur who ventures new business ideas. This characteristic is called A. Initiative C. opportunity seeker B. risk taker D. committed **Kitchen Tools and Equipment** **\_\_\_\_\_ 6.** This is a tool use to peel off the outer skin of fruits and vegetables. A. Peeler B. Knife C. Grater D. Spoon **\_\_\_\_\_ 7.** Used to protect counter tops while cutting and chopping food. A. Cooling rack C. Whisk B. Cutting board D. Food turner **\_\_\_\_\_ 8.** Used for mashing cooked potatoes and other soft cooked vegetables. A. Peeler C. Serving spoon B. Knife D. Potato masher **\_\_\_\_\_ 9.** These utensils measure large amounts of food such as flour, sugar, or brown sugar. A. Measuring glass C. Graduated spoon B. Measuring spoon D. Household scale **\_\_\_\_\_ 10.** Used to scrape the ingredients down from the sides of mixing bowls. A. Rubber scrapper C. Spoons B. Spatula D. Food tongs **\ ** **Maintaining Appropriate Kitchen Tools, Equipment and Paraphernalia** -- -- -- -- -- -- -- -- 11. \_\_\_\_\_\_\_\_\_\_\_\_\_is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. 12. The four types of cleaning agents are detergents, solvent, acid and \_\_\_\_\_\_\_\_\_\_\_\_\_. 13. Sanitizing is usually achieved using heat and water, and [ ]. 14. \_\_\_\_\_\_\_\_\_\_\_\_\_are substances capable of destroying microorganisms including those bacteria that cause food poisoning and other diseases. 15. \_\_\_\_\_\_\_\_\_\_\_\_\_refers to the state of a food contact surface or utensil where it does not contain microorganisms 16. There are three methods of using heat to sanitize surfaces -- steam, hot water, and \_\_\_\_\_\_\_\_\_\_\_\_. 17. Chemicals that are approved sanitizers are iodine, quaternary ammonium, and \_\_\_\_\_\_\_\_\_\_\_\_\_. 18. The steps in the three sink-dishwashing method are scrape, wash, rinse, sanitize and \_\_\_\_\_\_\_\_\_. 19. \_\_\_\_\_\_\_\_\_\_\_\_\_should not be poured down into the drain since it could solidify and clog the pipes. 20. In washing dishes by hand, we should work from lightly to \_\_\_\_\_\_\_\_\_\_\_\_\_ soiled dishes **Storing and Stacking Kitchen Tools and Equipment** **\_\_\_\_\_ 21.** Which is the correct order in cleaning the gas stove? A. Cleaning the stovetop, preparing the stove for cleaning, cleaning the burners B. Preparing the stove for cleaning, cleaning the burners, cleaning the stovetop. C. Preparing the stove for cleaning, cleaning the stovetop, cleaning the burners. D. Cleaning the burners, cleaning the stovetop, preparing the stove for cleaning **\_\_\_\_\_ 22.** Which of the following should be thrown out from the refrigerator? A. Expired C. Moldy B. Inedible D. All of the above **\_\_\_\_\_ 23.** When we clean the refrigerator, we should never wash the glass shelf with hot water. The reason for this is; A. The hot temperature will melt the glass. B. The hot temperature will damage the glass quality. C. The glass shelf is difficult to wash if hot water is used. D. The sudden temperature change could break the glass. **\_\_\_\_\_ 24.** The following can be used to clean the inside of the refrigerator EXCEPT; A. Toothpaste C. Baking soda and hot water solution B. Detergent with downy D. Vinegar and hot water solution **\_\_\_\_\_ 25.** Which of the following can be used in cleaning the refrigerator gasket? A. Pure bleach C. ½ cup water and ½ cup vinegar solution B. Pure Vinegar D. ½ cup vinegar and ½ cup bleach solution **Importance of Occupational Health and Safety Procedures** **\_\_\_\_\_ 26.** Which of the following cannot cause accident? a. people themselves C. defective tools and equipment b. organized work area D. unsafe environment **\_\_\_\_\_ 27.** The following are the common safe work practices EXCEPT one. a. Always look out for hazards. b. Smoke in the working areas c. Keep your work area clean and tidy. d. Enter and leave the workplace using proper routes. **\_\_\_\_\_ 28.** What is the reason for drying your hands after washing? a. So that you do not drip water everywhere. b. Because germs and bacteria are more easily spread with wet hands. c. Your hands are slippery when wet. d. All of these **\_\_\_\_\_ 29.** Which of the following is true about bacteria? a. Bacteria multiplies and grows faster in warm environments. b. Bacteria needs air to survive. c. Every type of bacteria can give people food poisoning. d. By freezing food, you can kill bacteria. **\_\_\_\_\_ 30.** Why is it important to prepare food safely? A. because it helps prevent food poisoning. **\_\_\_\_\_ 31.** What is the primary aim of occupational health? a. Protecting the safety, health and welfare of people engaged in work. b. Protecting co-workers c. Protecting the natural environment d. Protecting someone in the workplace **\_\_\_\_\_ 32.** The following statements are the rules to be followed in maintaining good health standards in the workplace EXCEPT. a. Adequate sanitary facilities b. Wellness of workers c. Promoting a positive social climate d. Establishing good relationship with co-workers **\_\_\_\_\_ 33.** What does physical hazard in the workplace refer to? a. unsafe conditions in the workplace that can cause injury b. substances that pose a threat to living organisms, for example bacteria, c. chemical hazards d. natural calamity **\_\_\_\_\_ 34.** What does accident refer to? a. an unsafe act C. something that happens by chance b. an unsafe condition D. planned at work **\_\_\_\_\_ 35.** Repetitive reaching and lifting can cause [ ] \_. a. back, neck, or shoulder strain B. hip strain C. knee strain D. ankle strain **Identify Hazards and Risks in the Workplace** **\_\_\_\_\_ 36.** It is a term which means anything that may cause injury or ill. a. Hazard C. Chemical b. Risk D. Illness **\_\_\_\_\_ 37.** What type of hazard includes floors, work areas, steps, fire, slippery, surface, poor lighting and ventilation? a. Physical C. Chemical b. Ergonomic D. Biological **\_\_\_\_\_ 38.** It is a hazard that contains substances such as acids or poisons and those that could lead to fire and explosion, cleaning agents and dust. a. Physical C. Chemical b. Ergonomic D. Biological **\_\_\_\_\_ 39.** This hazard includes bacteria, viruses, mold, insects, animals, plants and fungi. a. Physical C. Chemical b. Ergonomic D. Biological **\_\_\_\_\_ 40.** A kind of hazard that is due to repeated motions that cause fatigue or stress. a. Chemical Hazard C. Physical Hazard b. Biological Hazard D. Ergonomic Hazard **IMPORTANCE OF OCCUPATIONAL HEALTH AND SAFETY PROCEDURES** **Directions.** Write **[S]** if the statement is **SAFE** and **[US]** if the statement is **UNSAFE.**