**COOKERY SUBJECT** OPEN THE PICTURE TO SEE MY QUESTION. ANSWER IT AS SOON AS POSSIBLE PLEASE.
Multiple Choice. Direction. Encircle the letter that corresponds the correct answer. 1. It is the most popular, lightweight, attractive and less expensive. a. Aluminum b. Baster c. Cast Iron d. Flipper 2. It sturdy but must be kept seasoned to avoid rust. a. Aluminum b. Baster c. Cast Iron d. Flipper 3. It is special coating applied to the inside of some aluminum or steel pots and pans. a Aluminum b. Glass c. Stainless Steel d. Teflon 4. It is used to shake flour, salt, and pepper on meat, poultry, and fish. a. Baster b. Colander c. Double Boiler d. Dredger 5. It is used when temperatures must be kept below boiling, such as for egg sauces and puddings. a. Baster b. Colander c. Double Boiler d. Dredger 6. It is used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic. & Flipper b. Funnels c. Garlic Press d. Grater 7. It is a kitchen tool which is specifically designed for the purpose of pulping garlic for cooking a. Flipper b. Funnels c. Garlic Press d. Grater 8. They are practical for opening food packages, cutting tape or string to package foods. a Handy Poultry b. Kitchen Knives c. Kitchen Shears d. Measuring cup 9. It is used to weigh serving portions from one ounce to one pound. a. Pasta Server b. Portion Scale c. Scraper d. Spoon 10. It is used to chop, dice, or mince food. a Boning Knife b. Citrus Knife c. French Knife d. Paring Knife 11. It is used to core, peel, and section fruits and vegetables. a. Boning Knife b. Citrus Knife c. French Knife d. Paring Knife 12. It is used to measure heat intensity. a. Temperature Scale b. Two tine fork c. Vegetable Peeler d. Wooden Spoon 13. It is used to hold meats while slicing, and to turn solid pieces of meat. a Temperature Scale b. Two tine fork c. Vegetable Peeler d. Wooden Spoon 14. Which of the following is not equipment? a. Blender b. Freezer c. Microwave Oven d. Spoon 15. Which of the following is not example of Auxiliary Equipment? a. Blender b. Coffee makers c. Deep-fat fryers d. Meat slicer 16. The following are the cleaning agent, EXCEPT a. Acidic Cleaners b. Abrasive Cleaners c. Detergents d.Solvent Cleaners 17. It is the most common method used in restaurants. a. Chemicals b. Contact Timec. Heat d. Hot water 18. It is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. a. Acid Cleaners b. Cleaning c. Detergent d. Solvent Cleaners 19. It is done using heat, radiation, or chemicals. a. Chemicals b. Concentrations C. Heat d. Sanitizing 20. What are the steps in cleaning and sanitizing utensils? a. Drying b. Sanitizing c. Washing d. All of the above 21. It is a system of measurement that uses the meter, liter and gram as base units of length (distance), capacity (volume), and weight (mass) respectively. a. Chinese system b. Metric system c. Philippine systemd, U.S. system 22. Before using the sugar, why do we need to sift it once? a. To remove dirt c. To take out lumps b. To remove bigger sizes of sugar d. It's normal to do 23. What is "ml" in metric system of measurement? a. Milliliter b. Mobile legend c. Mobil light d. Multi learning 24. It is a great help if food is rinsed from dishes before stacking them. a. Coffee Makerb. Dishwasher c. Ranges d. Refrigerator 25. What is "(bsp" in metric system of measurement? a. tablespoon b, teaspoon C. Tissue d. Tolls 26. What kitchen tools needed to level-off the overflowing cup of flour? a Fork b. Hands c. Spatula or straight-edge knife d. Spoon 27. Complete the analogy: If 14 cup is 60 ml, what is I cup? d. 260 ml a. 230 ml b. 240 ml c. 250 ml 28. Complete the analogy: If I tablespoon is 15 ml, what is 6 tablespoon? c. 92 ibsp d. 93 tbsp a. 90 tbsp b. 91 tbsp
