2. These are used for cleaning floors, walls and other parts of the kitchen
A. Abrasives
B. Brooms
C. Mops and Buckets
D. Soap
3. It is a mechanical device for cleaning dishes and eating utensils. Dishwashers can be found in restaurants and private homes. Large heavy-duty dishwashers are available for use in commercial establishments (e.g. hotels, restaurants) where a large number of dishes must be cleaned. Commercial dishwashers work similar to a commercial car wash with "teeth" pulling the rack through a small chamber.
A. Dishwashing machine
B, microwave
C. oven
D. washing machine
4. Why sterilization is needed in all tools and utensils in the kitchen or working area?
A. it kills all microorganisms including bacteria, bacterial spores, fungi, and viruses
B. It makes all the tools and utensils beautiful
C. it adds flavor to the dishes
D. It will contaminate with Hepatitis and HIV
5. How water give importance to everyone on their daily living?
A. It make us more thirsty
B. It gives nutrients in our body
C. It makes people more messy and untidy
D. It cleans hard surfaces such as floors and walls in delivery and waste disposal areas. Water also rinses out dirt removed from a surface by other cleaning agent.
6. These are not recommended for kitchen use, as their effectiveness can be destroyed by waster food materials, by the fabric of cleaning Cloths, and by the materials of some surfaces. Bleach for example, attacks cloths, some plastics and metal fittings.
A. chemical disinfectants
B. cooking oil
C. peeper and salt shaker
D. vinegar
7. What do you call this clear, flavorful broths that are amber to brown in color? They are very similar to stocks, except that broths are based on meats rather than bones so they are richer and have a more defined flavor. Broth can be served as is, but stocks are a base preparation of other dishes. Stocks can be used as a liquid in preparing broths.
A. Clear soup
B. macaroni soup
C. mushroom soup
D. Pumpkin soup
8. It should have a velvety smooth texture and the thickness of heavy cream. It is always essential to strain out the solids and at times to purée and put back in the soup.
A. béchamel sauce
B. bisque.
C. Thick soup
D. Veloute sauce thick soup
9. Why roux is added in soup and sauces
A. To enhance flavor
B. To make it colorful
C. To thicken the soup and sauce
D. To make it tastier
10. The following are the basic ingredients in making stocks except one
A. Bones
B. Meat
C. Mirepiox
D. Herbs
11. These are major ingredients of stocks. Most of the flavor and body of the stocks is derived from ___ of beef, veal, chicken, fish and occasionally lamb and games
A. Acid products
B. Bones
C. Mirepiox
D. Herbs
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