1.Which utensil is used to create a hard layer of caramelized sugar in a crème brulee? *
1 point
a. Biscuit presser
b. blow torch
c. ladle
d. whisk
2. Which among the following is the saucepan with a detachable upper compartment heated by boiling water in the lower one? *
1 point
a. Colander
b. double broiler
c. flour sifter
d. sieve
3. Which is used to remove the core and pips from apple and similar fruits? *
1 point
a. Apple corer
b. apple cutter
c. chinoise
d. fillet knife
4. Which among the following is used to cut slices in pies or cakes, and then transfer to a plate or container? *
1 point
a. biscuit cutter
b. cake and pie server
c. cheese knife
5. Kora is going to prepare lunch. She is going to chop and cut meat and vegetable to make chop suey. What kitchen utensil is use to protect the surface on which to cut or slice things? *
1 point
a. bowl
b. browning tray
c. cutting board
d. funnel
6. Which is often referred to as cook's or chef's tool. Used for peeling an onion and slicing carrots, to carving a roast or turkey? *
1 point
a. cheese knife
b. bread knife
c. fillet knife
d. kitchen knife
7. Which is used during cooking to cover meat in its own juices or with a sauce? *
1 point
a. apple cutter
b. baster
c. blow torch
d. bowl
8. Which among the following is used for turning hamburgers and frying fish? *
1 point
a. flipper
b. dredger
c. funnel
d. baster
9. What is the kitchen knife used for filleting that gives good control and aids in filleting? *
1 point
a. bread knife
b. butcher’s knife
c. cheese knife
d. fillet knife
10. ____it is used for draining substances cooked in water. It is a bowl-shaped container with holes, typically made from plastic or metal. Also known as vegetable/pasta strainer. *
1 point
a. baster
b. browning tray
c. colander
d. dredger
11. What do you call the process of removing food and other types of soil from a surface such as countertop or plate? *
1 point
a. washing
b. sanitizing
c. cleaning
12. What do you call a cooking equipment used to heat and cook food? *
1 point
a. oven
b. freezer
c. blender
13. Which water temperature works best in chemical sanitizers? *
1 point
a. 50⁰F and 110⁰F
b.55⁰F and 120⁰F
c.45⁰F and 57⁰F
14. Which of the following is often called degreasers? *
1 point
a. detergents
b. abrasive cleaners
c. acid cleaners
d. solvent cleaners
15. It reduces of number of pathogens on that clean surface to safe levels? *
1 point
a. cleaning
b. washing
c. sanitizing
16. Must be part of the standard operating procedures that make up your food safety program? *
1 point
a. cleaning and sanitizing
b. cooking and cleaning
c. sanitizing and cooking
17. Which of the chemical is approved as a sanitizer? *
1 point
a. iodine
b. quaternary ammonium
c. chlorine
d. all of the above
18. Examples of this are dishwashing detergent and automatic dishwasher detergents? *
1 point
a. detergents
b. solvent cleaner
c. acid cleaners
d. abrasive cleaners
19. It has a special cooling compartment for meat, fruits, and vegetables to keep the moisture content? *
1 point
a. oven
b. refrigerator
c. blender
d. blow torch
20. What is the utensil used to separate the yolk of an egg from the egg white? *
1 point
a. baster
b. cheese cloth
c. egg poacher
d. egg separator
21. Which of the following is used to shake flour, salt, and pepper on meat, poultry, and fish? *
1 point
a. baster
b. browning tray
c. dredger
d. colander
22. What is used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food? *
1 point
a. blender
b. food mill
c. herb chopper
d. whisk
23. It is a special coating inside a pan that prevents food from sticking in it? *
1 point
a. flipper
b. stainless steel
c. Teflon
d. aluminum
24. Which among the choices is a long, round wooden, or marble tool rolled across the dough to flatten it? *
1 point
a. dough scraper
b. pastry wheel
c. rolling pin
d. tongs
25. It is a round, open topped container, capable of holding liquid? *
1 point
a. whisk
b. bowl
c. tongs
d. baster
26. It is used to channel liquid or fined grained substances into containers with a small opening? *
1 point
a. funnel
b. spatula
c. ladle
d. tongs​