LONG QUIZ IN TLE 13.

Which of the following appetizers are raw or pickled

NAME:__________________________ SCORE:_________ vegetables cut into attractive shapes served as
appetizer?
1. Totoy Bato is cleaning some kitchen equipment. He is a.Canapé b. Cocktail
correct when he told you about the factors influencing c. Relish d. Salad
the cleaning process, EXCEPT. 14. You are trying to choose spread that you will sue for
a. Soil b. Time your canapé, which of the following will you choose?
c. Temperature d. None of the above a.Bread cutouts b. Toast cutouts
2. Ms. Cory Pot is explaining to you about Refrigerator c. butter d. Crackers
Sanitation Procedures. She is Correct when she told 15. You are planning to make a simple appetizer that is
you to___ attractive, fragrant, has appealing taste, and
a. Remove all burnt sediments and wipe grease delicious. What type of appetizer you are going to
from top of range after each use. prepare?
b. Scrape grease from curbs and openings hinges. a.Canapé b. Cocktail
c. When cool, wash top of range c. Fresh Fruits and Vegetables d. Salad
d. AOTA 16. It is a slice of Italian bread that is toasted, rubbed with
3. Chef boy Negro is doing the Dishwashing machine brushed garlic, and drizzled with olive oil, served with
Sanitation Procedures. He is Correct when toppings like canapés.
he________. a.Bruschetta b. Tapas
a. Removes strainer pans, wash and stock outside c. Amuse Bouche d. Caviar
machine until next use. 17. It is a tiny appetizer or hors d’ oeuvres offered to
b. Scrubs inside frequently with stiff brush. guest seated at their tables either before or after they
c. Removes and cleans the wash and rinse arms have ordered from the menu.
and fits daily to remove foreign particles. a.Bruschetta b. Tapas
d. All of the Above c. Amuse Bouche d. Caviar
4. Ali Mao, a trainee is performing thermal sanitizing? 18. Which of the following tools are needed in preparing
She is Correct when she is using______. relishes?
a. Steam b. hot water a.Knife b. Chopping board
c. hot air d. All of the Above c. Strainer d. AOTA
5. Master Coco is discussing the right factors influencing 19. Which of the following is NOT included in the rules of
the effectiveness of chemical sanitizers in a good menu balance in plating?
conference? He is Correct he told his listeners to a.Color b. shape
consider which factor? c. Texture d. Musicality
a. Concentration b. Temperature 20. Which of the following is NOT included in Basic
c. Contact time d. All of the Above Principles of Platter Presentation?
6. Which of the following is a French term which means a. The food should be easy to handle and serve
“set in place” that is you have everything ready to b. A simple design is best.
cook and in its place. c. Attractive platter presentation may be made on
a.Mis En Plate b. Mise’ En Place silver or other metals
c. Mise’ En Philippines d. Mise’ En Palace d. The food should be in big chunk and has
7. Which of the following tools and equipment needed in complicated design
preparing appetizers, is used to press potato and 21. What does good platter designing means?
cooked vegetable a. It is being planned ahead.
a. Cutting board b. Kitchen shear b. It could be arranged in rows or lines.
c. Potato Masher d. Butter curler c. Centerpiece is being used to emphasize and
8. Which of the following is an example of tools and strengthen the design.
equipment needed in preparing appetizers? d. AOTA
a. Wire Whip b. Chiller 22. Your younger sister accidentally swallowed poison.
c. Potato d. Oven What first aid treatment should you do?
9. Aida wants to prepare a small pieces or portions of a. Read the label of the poisonous material.
highly seasoned food, to serve before a meal to b. Remove anything remaining in the mouth.
induce and stimulate her customer’s appetite. What c. Give her a glass of water or any fruit juice.
type of food is she going to prepare? d. Give her a spoonful sugar or any kind of sweets.
a. Appetizer b. Dessert 23. Juana store the appetizer she made by means of
c. Hamburger d. Salad dressing refrigeration? What do you call that process?
10. Which of the following is used for trimming and paring a. Cold storage b. Chilling
fruits and vegetables. c. icing d. heating
a. Butcher knife b. French knife 24. What do you call the process of storing when you
c. Paring knife d. Shears need to refrigerate to reduce the temperature of food?
11. Which of the following appetizers are made out of thin a.Cold storage b. chilling
slices of bread in different shapes. c. icing d. heating
a. Relish b. Cocktail 25. Which of the following tools are needed in Storing
c. Hors D’ Oeuvres d. Canapé salads and appetizers?
12. Which of the following appetizers are made of a.Chillers b. Refrigerators
seafood or fruit, usually with a tart or tangy sauce. c. Containers d. AOTA
a.Canapé b. Cocktail
Real genius is nothing else but the supernatural virtue of humility in the
c. Relish d. Salad domain of thought. -Simone Weil
Parent’s Signature:_____________________________