Question

mning
is/Ed
stimulate one's appetite.
d. committed
3. Ms. Tessie find it hard to remove tough soils from the used pots and pans. It does not res
different cleaning agents she used. If you will help her, which of the following will you recom
4. It is small pieces or portions of highly seasoned food, usually served before a meal to ind
5. Sherwin owns a restaurant. He is awake up to 12 midnight in order to supervise the bus
sees to it that he has enough supply of materials the next day. This kind of character show
15. After using any cookware, they must be allowed to wash and soak water even it's hotte
will surely solve her problem?
a. Abrasive
c. Detergent b. Acid Cleaner d. Solvent Cleaner
a. Appetizer C. Hamburger b. Dessert d. Salad dressing
a. creative
b. passionate
c. motivated
6. Which of the following situations is good housekeeping practice best shown?
a. emptying the garbage can every other day.
b. using imported sanitizing and disinfecting materials c. spraying air freshener before and
leaving the room.
d. planning and implementing a program of regular cleaning of fixtures, furniture and home
appliances
7. Which of the following knife is used for trimming and paring fruits and vegetables?
a. Butcher knife c. Paring knife b. French knife d. Shears
8. Which of the following appetizers are made of seafood or fruit, usually with a tart or targ
a. Canapé c. Relish b. Cocktail d. Salad
9. Your younger sister accidentally swallowed poison. What first aid treatment should you do
a. Read the label of the poisonous material
b. Remove anything remaining in the mouth
c. Give her a glass of water or any fruit juice d. Give her a spoonful of sugar or any kinds
10. Which of the following is the proper order in washing the dishes?
a. utensils, chinaware, silverware, glassware b. silverware, utensils, glassware, chinawa
c. chinaware, glassware, utensils, silverware d. glassware, silverware, chinaware, utensi
11. Which of the following is the proper order/steps in cleaning kitchen premises?
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical so
food soil residues
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces sanitizing agent
A. 4 3 2 1
B.2314
C.3214
D.1234
12. Which of the following should be practiced when using cutting board to reduce the spad
bacteria?
A. Use the same chopping board for different kinds of food
B. Keep separate chopping board for your meat and your vegetables
C. Clean the chopping board if needed
D. Scrape chopping board before using
13. Glass is used for holding juices and shakes.
B. False
C. True
A. Blender
D. Both a & b
14. To remove stain on the glass use 2 tbsp. of zonrox water when soaking and cleaning
C. True
B. Solvent
A. False
D. Both a &c
C. True
handling and to prevent damage
A. False
B. Solvent
D. Both a &c​

Answer 1

Answer:

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