Instruction: Read and analyze the following statements. Choose the correct answer in the parenthesis.

1. To systemize food preparation, position your needed tools and utensils within your location,
reach, work area).

2. Large equipment like ranges, ovens, mixers, grillers, refrigerators, and freezers should be
(movable, stationary, carried over to the location where it is convenient for all.

3. The location of kitchen equipment is important to (save, spend) energy by minimizing
movement and steps.

4. Position equipment with respect to the flow of food through the (work centers, preparation
area, cooking area).

5. Proper use of tools and equipment is very important because there is always danger for
cuts, burns, accidents) to happen due to carelessness and ignorance.

6. Timing is critical in food preparation to ensure the high quality of food prepared and that
food is served on time and at the right (specification, temperature, quality).

7. Milk, cheese, butter, and cream are examples of (dairy products, cold products, frozen
products).

8. Dry goods like rice, cereals, pasta, sugar, and flour are also called (primary ingredients,
staples, and starches).

9. (Fruits, Dairies, Vegetables) are usually served as entrees or salads.

10. Buy high quality but cheap fruits and vegetables when in (season, abundance, fresh
state).
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