TLE 10 Cookery Review Quiz PDF

1. FIFO has been considered as a long-time method in storing pasta and cereal dishes. It is indeed essential in keeping food safe and that should be put into practice. What does FIFO stand for? a. Filled In, Follow Out c. Follow In, Finish Out b. First In, First Out d. Fresh In, Fro...

1. FIFO has been considered as a long-time method in storing pasta and cereal dishes. It is indeed essential in keeping food safe and that should be put into practice. What does FIFO stand for? a. Filled In, Follow Out c. Follow In, Finish Out b. First In, First Out d. Fresh In, Frozen Out 2. What is the best way in storing an entire lasagna or pasta dish? A. Allow it to dry thoroughly and then place in plastic bag. B. It can be left in the baking dish and tightly covered before storing. C. Place it in a proof bag or wrapper then freeze. D. Put it on a lightly floured towel that is placed on a baking sheet. 3. Which pasta can be stored almost indefinitely if kept in a tightly sealed package or a covered container in a cool dry place? A. Dry Pasta B. Cooked Pasta C. Fresh Pasta D. Frozen Pasta 4. Which pasta should ideally be used on the same as manufactured? A. Fresh Pasta B. Dry Pasta C. Cooked Pasta D. Frozen Pasta 5. Which pasta does not have to be thawed before it is cooked? A. Frozen Pasta B. Dry Pasta C. Cooked Pasta D. Fresh Pasta 1. What simple ways to present food is that a fool proof way to arrange food on a plate is to place carbohydrate at 11 o’clock, vegetables at 2 o’clock and protein at 6 o’clock? a. Be odd. b. Choose your plates wisely. c. Play with color and texture. d. Read the clock. 2. If pasta is to be held, what do you need to keep it from sticking? a. cheese b. herbs c. oil d. sauce 3. In storing pasta, it needs not to be refrigerated, what type pf pasta is this store- keeping method for? a. Cooked pasta b. Dried Pasta c. Fresh pasta d. Frozen pasta 4. Pasta is a wonderfully versatile ingredient that can be used as a main element in an almost limitless number of dishes from around the world. Which of the following suggests a good store-keeping method for dry pasta? a. Add a small amount of olive oil to coat the pasta. b. Dry and rinse thoroughly with cold water. c. Place the noodles in a sealable plastic bag that closes tightly. d. Store the dry pasta in non-airtight container. 5. Why do you need to separate the sauce from cooked pasta once you refrigerate it? a. It helps pasta from building up moisture. b. It minimizes excess drying. c. It prevents pasta from soaking up too much flavor. d. It prevents pasta from clumping together. 1. If pasta is to be used cold in salad, what consideration must you follow? a. Combine hot pasta with cold ingredients. b. Incorporate the pasta in the recipe as soon as it has cooled. c. Refrigerate promptly preferably 5 degrees Celsius. d. Slightly under cooked the pasta. 2. In garnishing your pasta dish, which of the following brings a classic finish? a. Bacon and ham b. Edible Flowers c. Grated hard cheese d. Herbs 3. Why is adding sauce to pasta before serving is a good way of plating? a.Easy to arrange without the sauce dripping down on the side. b.Makes the pasta dish attractive. c. Saves time in preparing the pasta dish. d.Tastes well when added already. 4. Which of the following statement is TRUE? a. Pasta is best if cooked and served immediately. b. Rinse the pasta in cold water when you want to serve it immediately. c. Sauce is added after draining the pasta. d. Toss the pasta gently with butter to avoid from sticking. 5. What simple ways to present food is make sure serving plates are big enough to let each food item stand out? a. Be odd. b. Choose your plates wisely. c. Play with color and texture. d. Read the clock. 1. What is the process of washing and sanitizing dishes, glassware, flatware, pots, and pans either manually or mechanically? a. Bleaching b. Ware washing c. Hand washing d. Washing machine 2. What is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg? a. Chalaza b. Shell c. Germinal disc d. Yolk 3.What is the entrance of the latebra, the channel leading to the center of the yolk? a. Chalaza b. Shell c. Germinal disc d. Yolk 4. What is a perforated bowl with varying sizes made of stainless steel, aluminum or plastic used to drain washed or cooked ingredients from liquid? a. Canister b. Mixing bowl c. Colander d. Soup bowl 5. What is the busiest tool being used by people assigned inside the kitchen and is used for decorative works such as garnishes? a. Bread knife b. Channel knife c. Butcher knife d. Paring knife 1. What will happen if starches settle at the bottom of the cooking pan? a. Weak Gel b. Scorching c. Thinning of Gel d. Raw Starch Flavor 2. In cooking pasta, what Italian word means “to the tooth” or cooking should be stopped when the pasta still feels firm to the bite, not soft and mushy? a. Al Dente b. Meuniere c. Gratin d. Flambe 3. What is a term used in cookery to describe a wide range of flavored liquids that are served as part of the meal, or dish? a. Garnish b. Accompaniment c. Sauce d. Cream 4. What is made from simple dough of eggs and flour where dough is kneaded like bread dough and then pressed through rollers until it is as thin as desired, then it is cut into long noodles? a.Fresh Pasta b. Dried Pasta c. Cooked Pasta d. Frozen Pasta 5. What do you call a complementary addition to the main ingredient of a meal? a.Accompaniments b. Garnish c. Sauce d. Alfredo 1.What egg dish is fried, flipped over and cook until the yolk is completely set? a. sunny side up b. over easy c. over hard d. over medium 2. What egg dish starts with a scrambled egg , but when the egg start to set they are rolled over? a. sunny side up b. over easy c. omelet d. scrambled egg 3. What egg dish is not flip, added a few drops of water to pan and cover to steam cook the top and a thin film of coagulated white will cover the yolk which should remain liquid? a. sunny side up b. basted c. over easy d. over medium  4. Which of the following is NOT a structure of egg? a. Albumen b. Chalaza c. Germinal Disc d. Protein  5. In checking the freshness of the egg, what would happen if the egg sank to the bottom of the water? a. the egg is fairly b. The egg is fresh c. The egg is three weeks oldd. d. The egg should not be eaten 1. Which of the following pasta belongs to flat, long noodles? a. Spaghetti b. Linguine c. Fetuccine d. Macaroni 2. What is a term used in cookery to describe a wide range of flavored liquids that are served as part of the meal, or dish? a. Garnish b. Accompaniment c. Sauce d. Cream 3. Which of the following is a factor affecting the starch paste viscosity? a. Heating Rate b. Cooling Condition c. Amount of Starch d. All of the Above 4. What is the process of forming dextrin? a. Dextrinization b. Retrogadation c. Syneresis d. Hydrolysis 5. What are added to processed meats (luncheon meats, hot dogs, sausages, etc.) as a filler, binder, moisture, retainer, and fat substitute? a. Cereals b. Starches c. Preservatives d. Grains 1. Which of the following is true in plating egg dishes? a. Play with color and texture b. Use even numbers in setting the dish. c. Protein dish should cover half of the plate d. Choose serving dish small enough to let each food item stand out 2. Which of the statement is TRUE about the uses of eggs in culinary? a. Egg as binding agent b. Egg as emulsifier c. Egg as thickening agent d. All of the Above 3. Which of the following is NOT an effect of heat on eggs? a. coagulation of proteins b. formation of greenish discoloration c. Poached egg d. None of the Above 4. What egg dish cooked in simmering water; addition of salt and vinegar hastens coagulation? a. shelled egg b. poached egg c. scrambled egg d. fried egg  5. What market form of egg is seldomly used and their whites are used for preparing meringue? a. fresh egg b. frozen egg c. dried egg d. crack egg