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TVE 7 Q2 > TEST QUESTIONS > Flashcards

TEST QUESTIONS Flashcards

1
Q

When washing your hands, you should at least take ___ seconds.

A

20 seconds

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2
Q

Part of the mouth that which when not brushed or scrape may lead to bad breath.

A

tounge

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3
Q

This removes food residues from between the teeth.

A

dental floss

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4
Q

This is used to control or dry-up sweat.

A

deodorant

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5
Q

Trim this part of the body at least once a week.

A

nail

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6
Q

It is the single most important way of preventing the spread of germs.

A

washing hands

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7
Q

How many times do we need to trim our nails?

A

once a week

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8
Q

They usually ask for all possible details.

A

analytical`

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9
Q

This kind of client has the capability to make many friends because of their
initiatives.

A

socializer

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10
Q

Which tool is used for cleaning vegetables and straining pasta?

A

colander

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11
Q

Which is used for measuring small amount of ingredients?

A

measuring spoon

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12
Q

Which is used for serving soups, gravy and dessert sauces?

A

soup ladle

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13
Q

Which is used to mix, puree, and liquefy foods?

A

blender

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14
Q

Which is used to measure heat intensity?

A

temperature scale

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15
Q

Which is used for turning hamburger and other food items?

A

flipper

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16
Q

What kind of knife is used to fillet fish and to remove raw meat from the bone?

A

boning knife

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17
Q

Which is used for returning some of the meat or poultry juices from the pan back
to the food?

A

baster

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18
Q

Which is used to blend or scrape food from the bowl?

A

scraper

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19
Q

Which is used to grate, slice and separate foods?

A

grater

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20
Q

Which is used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables?

A

potato masher

21
Q

Which is used in removing lumps and foreign materials in dry ingredients?

A

strainer

22
Q

Which is used to cook food in deep hot oil?

A

deep fryer

23
Q

What kind of knife is used to section raw meat, poultry and fish?

A

butcher knife

24
Q

Which is used to weigh serving portions from one ounce to one pound?

A

portion scale

25
Q

Which is used to level off ingredients and to spread frostings?

A

spatula

26
Q

Which is used to clean and remove the shell of sea foods?

A

seafood serving tool

27
Q

Which is used to measure serving of soft foods like ice cream and mashed potato?

A

scoops

28
Q

Which is used for pulping garlic?

A

garlic press

29
Q

Which is used for cooking food by steaming?

A

steamer

30
Q

Which is used to blend ingredients faster?

A

electric mixer

31
Q

Which is used to prevent bacterial growth in foods?

A

refrigerator

32
Q

Which is used to grab and transfer larger food items of meat and poultry to a serving platter?

A

serving tongs

33
Q

Which is used for opening food packages, cutting tapes or strings of packaged foods or simply to remove labels or tags from items?

A

kitchen shears

34
Q

Which one describes the best quality egg?

A

rough white shell

35
Q

How do you select the best quality of fresh fish in the market?

A

CLEAR BRIGHT EYES

36
Q

How do you select the best quality of fresh pork in the market?

A

texture id fine and firm, the flesh is pink, there is no foul odor

37
Q

Which one describes the best quality of beef?

A

the fat is yellowish and creamy, the flesh is red and marbling, the flesh is evenly layered with fat

38
Q

To cut off outside covering of fruit and vegetables.

A

pare

39
Q

To remove the egg yolk to egg white.

A

seperate

40
Q

To mix ingredients gently in a circular motion.

A

stir

41
Q

To beat together ingredients until soft, creamy and smooth.

A

cream

42
Q

Remove excess liquid by placing food in colander.

A

drain

43
Q

To beat food with a whisk or mixer to incorporate air and increase volume.

A

whip

44
Q

To add herbs, spices or other ingredients to a food to increase the flavor of the food.

A

season

45
Q

To cover the surface of a food with a dry ingredient.

A

coat

46
Q

Thoroughly mix ingredients by stirring rapidly in a circular or over and over motion.

A

beat

47
Q

To cook a liquid until some of the moisture evaporates, and the liquid becomes more concentrated.

A

reduce

48
Q

Chop, cube, dice and mince are all ________ terms.

A

Cutting

49
Q

boiling,steaming, roasting are?

A

cooking methods

TVE 7 Q2 (9 decks)

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