COMMERCIAL COOKING

QUIZ NO. 1
I. Identify the kitchen material that is best describe in the following statements.
1. The most popular material used for tools and equipment, but is more expensive.
2. A special coating that helps food from not sticking to the pan.
3. It is sturdy but must be kept seasoned to avoid rust.
4. It is the most popular, lightweight, attractive and less expensive material.
5. This is good for baking but not practical on top or surface cooking.
6. They are used for cutting and chopping boards, table tops, bowls, trays, garbage pails and canisters. They are greatly durable and cheap but may not last
long.
7. It is used for baking dishes, casseroles, and measuring cups. It conducts the heat slowly and evenly.

II. Arrange the jumbled letters to make the statement correct.

8. ANCLEING is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board.
9. NITISAZING is done by heat, radiation or chemical.
10. Use GETNSRETED to routinely wash tableware, surfaces, and equipment.
11. NACPEA is bite-size open faced sandwiches consist of tiny portions of food presented on bases of bread, toast, or pastry easily handled and eaten.
12. ASRBIVAE, use these cleaners to remove heavy accumulations of soil that are difficult to remove with detergents.
13. NLOCAREDS also called vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta or tin contents.
14. SREABT is handy for returning some of the meat or poultry juices from the pan, back to the food.
15. RLIPEPF use for turning hamburgers and other food items.
16. ELFSNNU used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
17. ARGERTS used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
18. ASTAP NOPSO is use to transfer a little or much cooked pasta to a waiting plate, without mess.
19. PCRSARE is a rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers
20. ULAAPST is used to level off ingredients when measuring and to spread frostings and sandwich fillings.
21. HWSKSI are used for whipping eggs or batter, and for blending gravies, sauces, and soups.
22. UOSP LEDAL is used for serving soup or stews, but can also be used for gravy, dessert sauces or other foods.
23. NIESRGV NOGST enables you to more easily grab and transfer larger food items,
24. ERLEPE is used to scrape vegetables, such as carrots and potatoes and to peel fruits.
25. CITKHNE EHASSR are practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from items.

III. Convert using analogy.

26. 1 oz : 60 g 29. 1 teaspoon : 5 ml
5 oz : ____ g 1 ½ teaspoon : ____ ml

27. ¼ inch : 5 mm 30. ¼ cup : 60 ml

1 inch : ____ mm ½ cup : ____ ml

28. 250 ⁰F : 120 ⁰C

125 ⁰F : ____ ⁰C

COMMERCIAL COOKING
QUIZ NO. 1
I. Identify the kitchen material that is best describe in the following statements.
1. The most popular material used for tools and equipment, but is more expensive.
2. A special coating that helps food from not sticking to the pan.
3. It is sturdy but must be kept seasoned to avoid rust.
4. It is the most popular, lightweight, attractive and less expensive material.
5. This is good for baking but not practical on top or surface cooking.
6. They are used for cutting and chopping boards, table tops, bowls, trays, garbage pails and canisters. They are greatly durable and cheap but may not last
long.
7. It is used for baking dishes, casseroles, and measuring cups. It conducts the heat slowly and evenly.

II. Arrange the jumbled letters to make the statement correct.

8. ANCLEING is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board.
9. NITISAZING is done by heat, radiation or chemical.
10. Use GETNSRETED to routinely wash tableware, surfaces, and equipment.
11. NACPEA is bite-size open faced sandwiches consist of tiny portions of food presented on bases of bread, toast, or pastry easily handled and eaten.
12. ASRBIVAE, use these cleaners to remove heavy accumulations of soil that are difficult to remove with detergents.
13. NLOCAREDS also called vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta or tin contents.
14. SREABT is handy for returning some of the meat or poultry juices from the pan, back to the food.
15. RLIPEPF use for turning hamburgers and other food items.
16. ELFSNNU used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
17. ARGERTS used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
18. ASTAP NOPSO is use to transfer a little or much cooked pasta to a waiting plate, without mess.
19. PCRSARE is a rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers
20. ULAAPST is used to level off ingredients when measuring and to spread frostings and sandwich fillings.
21. HWSKSI are used for whipping eggs or batter, and for blending gravies, sauces, and soups.
22. UOSP LEDAL is used for serving soup or stews, but can also be used for gravy, dessert sauces or other foods.
23. NIESRGV NOGST enables you to more easily grab and transfer larger food items,
24. ERLEPE is used to scrape vegetables, such as carrots and potatoes and to peel fruits.
25. CITKHNE EHASSR are practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from items.

III. Convert using analogy.

26. 1 oz : 60 g 29. 1 teaspoon : 5 ml
5 oz : ____ g 1 ½ teaspoon : ____ ml

27. ¼ inch : 5 mm 30. ¼ cup : 60 ml

1 inch : ____ mm ½ cup : ____ ml

28. 250 ⁰F : 120 ⁰C

125 ⁰F : ____ ⁰C