- 1. What cleaning chemicals will Andrea prepare for cleaning if she wants
bacteria and other microorganisms killed?
A) disinfectants
B) sanitizers
C) de-carbonisers
D) neutral detergents
- 2. Why is chemical disinfectant not recommended for kitchen use?
A) It will leave a strong smell or tastes.
B) It destroys kitchen tools
C) It leaves a scum.
D) It is difficult to prepare
- 3. Which cleaning agent is considered as the simplest cleaner of all?
A) soap
B) abrasive
C) detergent
D) water
- 4. What do you call scoring cleaners mostly used for cleaning enamel and
ceramic surfaces, including tiles?
A) abrasives
B) sanitizer wipes
C) detergents
D) soap
- 5. Which of the following is TRUE about neutral detergents?
A) added to some liquid soap
B) suitable for cleaning floors and walls
C) suitable for cleaning floors and walls
D) quick and convenient
- 6. Why is soap not suitable for cleaning equipment and surfaces?
A) It leaves a scum
B) It is expensive
C) It makes the surfaces too shiny
D) It is easy to hold
- 7. What chemicals are used for washing glasses, plates, etc.?
A) de - carboniser
B) neutral detergent
C) disinfectants
D) sanitizers
- 8. Which of the following cleaning chemicals is used to dissolve heavy grease
and oil which water-based cleaners cannot cope with?
A) solvent
B) soap
C) water
D) abrasive
- 9. What is a caustic-based product used to clean embedded grime, i.e. in
ovens?
A) neutral detergents
B) sanitizers
C) de-carbonisers
D) disinfectants
- 10. What do you call scoring cleaners mostly used for cleaning enamel and
ceramic surfaces including tiles?
A) soaps
B) abrasives
C) sanitizer wipes
D) detergents
- 11. A slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil and served with
toppings.
by Unknown Author is licensed
under
A) bruschetta
B) amuse bouche
C) caviar
D) tapas
- 12. An accompaniment to raw vegetables and sometime potato chips and crackers.
A) cured meats
B) dips
C) Pickled items
D) cheeses
- 13. The following are an example of canapé base except;
A) tiny biscuits
B) toast cut outs
C) cucumber
D) Pickled onion
- 14. Are made of thin slices of bread in different shapes.
A) chips and dips
B) cocktails
C) canapes
D) hors d’ oeuvres
- 15. These are small portions of salads and usually display the characteristics found in most salads.
A) Petite salads
B) cocktails
C) canapes
D) fresh fruits and vegetables
- 16. Which of the following appetizers is made of seafood or fruit, usually with a tart or tangy sauce?
a. b. c. l d.
A) cocktail
B) canapé
C) relish
D) salad
- 17. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
A) Scrape chopping board before using
B) Clean the chopping board if needed
C) Clean the chopping board if needed
D) Keep separate chopping board for your meat and your vegetables
- 18. The safe storage place to keep appetizer cold for service.
A) styro box
B) refrigerator
C) chiller
D) freezer
- 19. Which of the following knife is used for trimming and paring fruits and vegetables?
A) butcher knife
B) French knife
C) paring knife
D) shears
- 20. It is a French term which means “set in place” that is you have everything ready to cook and in its place.
A) hors d’oeuvres
B) dessert
C) mise en place
D) appetizer
- 21. It refers to the food item that is cut large enough to be at the center of
the plate.
A) accompaniment
B) sauce
C) garnish
D) main item
- 22. A decorative edible item added on the plated appetizer to make it more
attractive.
A) garnish
B) sauce
C) main item
D) accompaniment
- 23. The amount of food to be served.
A) size
B) balance
C) measurement
D) portion size
- 24. It is uneven in size, shape, and colors around the middle point.
A) color
B) informal balance
C) texture
D) balance
- 25. It refers to flavored food or sauces offered with specific main dish to
make the dish more attractive.
A) sauce
B) main item
C) garnish
D) accompaniment
- 26. Hannah plates her mini tuna sandwich together with baked fries as
accompaniment but it still looks dull. What do you think she missed
to add or include with her mini sandwich tuna with fries?
A) trimmings
B) beddings
C) garnish
D) side dish
- 27. Joshua wants to add color to your plated appetizer, he will use
A) contrasting colors
B) monochromatic colors
C) realistic colors
D) complementary colors
- 28. Mary presented her appetizer using white plate. She puts different
shapes of ingredients and long sizes of garnishes that are artistically
arranged on the plate. How is height observed?
A) different shapes of ingredients
B) use of colored plates
C) use of white plate
D) long garnishes
- 29. In the plated appetizer, placing the main item at the center of the plate
then putting the same size and shape of accompaniment with great color
combination of garnishes, what fundamental of plating is emphasized?
A) informal balance
B) shape
C) colors
D) formal balance
- 30. Camille was invited in the 18th birthday of her friend and after tasting
the appetizer, she did not finish it . What do you think is her reason
for not liking the appetizer ?
A) the appetizer is bland.
B) the appetizer is too tasty
C) the appetizer has repetitive flavors
D) the appetizer is sweet
- 31. The place where food is being prepared and cooked.
A) living room
B) bedroom
C) kitchen
D) bathroom
- 32. What should be done first before handling food?
A) mise en place
B) wash hands
C) wear PPE
D) clean the surfaces
- 33. The garments worn as the first protection against any kind of harm
in the kitchen.
A) Personal Protective Garment
B) Personal Protective Tool
C) Personal Protective Equipment
D) none of the above
- 34. Precautionary methods that need to be followed to prevent unexpected
accidents.
A) cleaning
B) sterilization
C) safety
D) sanitation
- 35. The practices in handling food applying clean and healthy habit.
A) safety
B) sanitation
C) Cleaning
D) sterilization
- 36. In food preparation, you should wash your hands
A) frequently
B) rarely
C) occasionally
D) seldom
- 37. The following are tips to avoid bare hand contact with food except:
A) Consider deli tissue
B) Stab food with your finger and then slice
C) In cooking, use tongs/ spatulas as much as possible
D) Use of toothpicks
- 38. Before and after food preparation all the tools, equipment and surfaces
must be cleaned and _____ .
A) test
B) mess
C) dirt
D) sanitize
- 39. We can take an immediate action in time of emergency if we have the
following.
A) Waterproof gear
B) Cooking supplies
C) Personal care items
D) First aid kit
- 40. Which of the following should be done in order to eradicate pests which
are the carriers of different diseases?
A) Proper waste disposal
B) Ignore sanitation
C) Cleaning your kitchen irregularly
D) Storing foods in any part of the refrigerator
- 41. Should stimulate appetite and always be serve and always be served at the
first course.
A) Assorted hors d’ oeuvres
B) Grisson Platter
C) Hot Hors d’ oeuvres
D) Cold Hors d’oeuvres
- 42. Served between the soup and fish course. They are often served of Hot entrée.
A) Grisson Platter
B) Assorted hors d’ oeuvres
C) Cold Hors d’oeuvres
D) Hot Hors d’ oeuvres
- 43. Can be served is a special portioned platters with dishes or even from.
A) Grisson Platter
B) Hot Hors d’ oeuvres
C) Rich hors d’oeuvre
D) Assorted hors d’ oeuvres
- 44. Consist of two kinds of cold meat, such as ham, smoked beef, peppered ham.
Sauce can be served at the side.
A) Hot Hors d’ oeuvres
B) Rich hors d’oeuvre
C) Grisson Platter
D) Assorted hors d’ oeuvres
- 45. A classical form of presentation. Lobster should always be included.
A) Assorted hors d’ oeuvres
B) Rich hors d’oeuvre
C) Grisson Platter
D) Hot Hors d’ oeuvres
- 46. Which of the following is a material used for salad making and dessert
that need great care to ensure long shelf life?
A) Cast Iron
B) Stainless Steel
C) Glass
D) Aluminum
- 47. Which of the following knife is used for trimming and paring fruits and
vegetables?
A) Paring knife
B) Shears
C) French knife
D) Butcher knife
- 48. Which of the following knife is used to prepare vegetables and fruits?
A) Fruit and salad knife
B) Butcher knife
C) Shears
D) Paring knife
- 49. The most popular material used for tools and equipment used
in cooking but is more expensive.
A) Stainless Steel
B) aluminium
C) Both B and C
D) plastic
- 50. What is the process of putting your product into containers for easy distribution?
A) labeling
B) wrapping
C) storing
D) packaging
- 51. Sherwin owns a restaurant. He is awake up to 12 midnight in order to supervise the business and
sees to it that he has enough supply of materials the next ay. This kind of character shows that he is
____.
A) creative
B) passionate
C) motivated
D) committed
- 52. Which of the following is the proper order in washing the dishes?
A) glassware, silverware, chinaware, utensils
B) utensils, chinaware, silverware, glassware
C) silverware, utensils, glassware, chinaware
D) chinaware, glassware, utensils, silverware
- 53. Which of the following is the proper order or steps in cleaning kitchen premises?
1. rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and
food soil residues.
2. remove risidual food soils from equipment surfaces.
3. scrape and pre-rinse
4. rinse all equipment surfaces with sanitizing agents.
A) 3124
B) 4321
C) 1234
D) 2314
- 54. It is a material coating applied inside aluminum or steel pots and pans. It prevents food from sticking to the pan. It easier to wash and clean, but take care not to scratch the coating with sharp instruments.
A) Cast Iron
B) teflon
C) aluminum
D) Stainless steel
- 55. Which of the following situations is good housekeeping practice best shown?
A) using imported sanitizing and disinfecting materials.
B) emptying the garbage can every other day.
C) planning ang implementing a program of regular cleaning of fixtures, furniture and homeappliances.
D) spraying air freshener before and after leaving the room.
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