1. It is a process of removing visible dirt from a surface A Cleaning B. Sanitizing C. Washing D. Cleaning and sanitizing 2. The process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically A. Chemical washing B. Dish washing C Mechanical washing D. Ware washing 3 It is the removal of soil and other dirt A Sanitizing B cleaning C rinse 4. Which of the following is the right step by step procedures in manual D. pre-rinse dishwashing A Drain and air-dry, scrape and pre-rinse, ninse, sanitize, and wash dishes. B. Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes C. Scrape and pre-rinse, rinse, wash sanitize, drain and air-dry dishes D. Scrape and pre-rinse, wash, rinse, sanitize drain and air-dry dishes 5. Which of the following vitamins is not found in eggs? AB1 BC C D DK 6. In manual dishwashing. nnsing is the step to do A. 200 B 3" C.4 D. 5 7 This kitchen device has loops of stainless and steel wire that is fastened to the handle which is used for blending and mixing gravies. A Blender B Spatula C. Wire whisk D. Wooden spoon 8. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream A Paring knife B Wire whisk C Rubber spatula D Wooden spoon 9 Means reducing the number of harmful microorganism by using very hot water A sanitizing B. cleaning C washing Drinse or chemical solutions and air dry 10 Which of the following tools is not used in cooking omelet? D. Skimmer C. Sautee pan B fork A Bowi 11. It is the egg's outer covering which accounts for about 9 to 12% of its total A Chalaza B Shell C. Germinal disc weight depending on egg size D Yolk ALL
A. Dried egg 12. Which of the following market forms of eggs is seldom used in cooking B. Frozen egg C. Fresh egg D. Shelled egg 13. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape? A Fried egg B. Scrambled egg C. Poached egg D. Soft- boiled egg 14. Which kind of egg dish is served directly in the shell or maybe shelled and used to make another preparation such as deviled eggs? A. Poached egg B. Hard boiled egg C. Fried egg D. Coddied egg 15. Which kind of egg dish is prepared by stirring constantly over low heat for a soft delicate curd and a creamy texture? A Omelet B. Poached C. Sunny side up D. Scrambled 16. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg A. Chalaza B. Germinal disc C. Shell D. Yolk 17. What is a standardized recipe? A. give exact information about the brand of the ingredients B. give nutritional fact of the product. C. demonstrate how the menu will be presented. D. describes the exact, measurable amount of ingredients and the method of preparation needed to consistently produce a high-quality product. 18. One of the effects of eggs being heated is? A.coagulation of fats B. coagulation of ligament C. coagulation of meat D coagulation of protein 19. There are five uses of egg one of which is? A eggs as flavor B. eggs as seasoning C. egg as emulsifier D. egg as tenderizer 20. What is the optimum cooking time for eggs in a shell? A. 15-20 minutes B. 15-25 minutes C. 20-25 minutes D. 20-30 minutes 21. Which foam formation the peaks hold their shape, even when bowl is being tipped? A. frothy B. stiff foam C. soft foam D. soapy foam 22. White is completely set but the yolk is still soft and yellow. A. Basted B. Over hard C. Over medium D. Sunny side up 23. Which of the following disease that is carried and transmitted to people by food? A Food borne illness B. food borne infection C. food borne infection D. food borne intoxication 24. What is your primary consideration when storing eggs? A. Expiration date B. fragility C. quality D. size 25. Which of the following is not good OHS practice? A. Disaster plan B. first aid kit C. training D. personal protective equipment (PPE)​