1st Long Test

Question 1

when was the first oven invented?

Answer 1

25 000 BC

Question 2

a Parisian soup-seller that created wine in soup.

Answer 2

Boulanger

Question 3

The father of Modern Cuisine

Answer 3

George Auguste Escoffier

Question 4

a chef incharge of a certain area.

Answer 4

Chef de partie or Station chef

Question 5

the founder of the french grande cuisine.

Answer 5

Antoine Careme

Question 6

heat is transfered through fire such as a hot plate, a griddle or grill.

Answer 6

Conduction

Question 7

heat is transfered by hot air, water and oil through steamer or convection oven.

Answer 7

Convection

Question 8

heat is conducted through a broiler or a microwave oven.

Answer 8

Radiation

Question 9

this method is conducted through moisture such as hot air, hot metals or radiations.

Answer 9

Dry Heat Method

Question 10

this method pertains that uses water or steams.

Answer 10

Moist Heat Method

Question 11

a person in charge inside the kitchen.

Answer 11

Chef

Question 12

a person in charge in a particular area of food production.

Answer 12

Chef de partie

Question 13

tasked to manage, lead and supervise.

Answer 13

Restaurant Manager

Question 14

responsible for advertising the restaurant.

Answer 14

Sales Coordinator

Question 15

someone who attemps to create profit through taking risk and initiative.

Answer 15

Entrepreneur

Question 16

a vital characteristics that a person should posses in order to become an entrepreneur.

Answer 16

Personal Entrepreneurial Competencies (PECS)

Question 17

person’s moral and mental qualities.

Answer 17

Character

Question 18

working persistently and improving performance.

Answer 18

Hardworking

Question 19

having confidence in one’s ability.

Answer 19

Self-confidence

Question 20

focusing on the goal.

Answer 20

Discipline

Question 21

refers to the willingness to accept full responsibility.

Answer 21

Commitment

Question 22

refers to the capacity to adapt to change.

Answer 22

Ability to accept change

Question 23

ideal to gain advantage over competitors.

Answer 23

Creativity and Innovation

Question 24

they use to present something unique.

Answer 24

Imagination and resourcefulness

Question 25

they lead and control the flow of the business.

Answer 25

Initiative Driven

Question 26

refers to setting up goals and objectives.

Answer 26

Planning

Question 27

refers to building and establishing good relationship.

Answer 27

People Skills

Question 28

refers to making wise decision.

Answer 28

Decision-Making

Question 29

pertains to the day-to-day activities of an individual that can contribute to his or her success.

Answer 29

Lifestyle

Question 30

sometimes called Internal-External Matrix.

Answer 30

SWOT

Question 31

SWOT

Answer 31

Strengths, Weaknesses, Opportunities and Threats)

Question 32

a light weight and less expensive material but tends to create discoloration on light-colored food.

Answer 32

Aluminum

Question 33

considered as the most popular but more expensive material and has durability, nonreaction to acidic food and non discoloration of light sauces.

Answer 33

Stainless Steel

Question 34

one of the chefs favorite but it easily cracks if dropped and rusts if not kept properly.

Answer 34

Cast Iron

Question 35

used for baking dishes and as measuring cups. They can be placed in a stove or inside the oven and onto the dining table.

Answer 35

Ceramic and Heat-Proof Glasses

Question 36

prevents food from sticking to the pan and it is easy to clean and wash. Ideal to use wooden or plastic spatula with Teflon pans.

Answer 36

Teflon

Question 37

durable, less expensive and long lasting.

Answer 37

Plastic and Hard Rubber Equipment

Question 38

used for buttering the top part of the bread.

Answer 38

Baster Brush

Question 39

used to open cans or tins by turning the knob.

Answer 39

Can or Bottle Opener

Question 40

"Strainer", essential for washing vegetables and straining pasta.

Answer 40

Colander

Question 41

can be wooden or plastic. Where meat, vegetables and fruits can be cut.

Answer 41

Chopping Board

Question 42

used to keep food warm without cooking.

Answer 42

Double Boiler

Question 43

used for turning buger patties and other food items.

Answer 43

Food Turner

Question 44

used to fill jars.

Answer 44

Funnel

Question 45

used to crush garlic cloves by putting pressure on them.

Answer 45

Garlic Press

Question 46

used to grate, shred food.

Answer 46

Grater

Question 47

often reffered to as cook's or chef's tools. Used to peel, chop or slice.

Answer 47

Kitchen Knives

Question 48

used for opening food packages or cutting meat products.

Answer 48

Kitchen Shears

Question 49

used yo measure dry ingredients such as flour, sugar and butter.

Answer 49

Measuring Cups and Spoon

Question 50

used to transfer cooked pasta to the serving plate.

Answer 50

Pasta Spoon

Question 51

used for mashing cooked vegetables such as carrots and potatoes.

Answer 51

Potato Masher

Question 52

used to mix liquids and blend thinner liquid smoothly into a mixture.

Answer 52

Wire Whisk

Question 53

used for portioning soft solid food.

Answer 53

Scooper

Question 54

used for serving food placed in dish.

Answer 54

Serving Spoon

Question 55

a spring type of scissors that enables one to pick up and handle food easily.

Answer 55

Tongs

Question 56

used for serving liquids such as soups, stews and gravy.

Answer 56

Soup Ladle

Question 57

used for peeling vegetables and fruits.

Answer 57

Peeler

Question 58

used for cutting rolled- out dough and baked pizza.

Answer 58

Pastry Wheel

Question 59

used for saute`ing anf frying meat, fish, vegetables and eggs.

Answer 59

Saute` Pan

Question 60

used for making sauces.

Answer 60

Sauce Pan

Question 61

used for prepairing stocks and simmering large quantities of liquids.

Answer 61

Stock Pot

Question 62

a round pot similar to stock pot, however the former is shallow.

Answer 62

Sauce Pot

Question 63

it pertains to electrical appliances such as blenders and other powe-operated appliances.

Answer 63

Equipment

Question 64

used for mixing and pureeinf liquids.

Answer 64

Blender

Question 65

used to cook food in large amounts of fat or oil.

Answer 65

Deep Fryer

Question 66

used to mix and process food products such as egg, flour and butter.

Answer 66

Mixer

Question 67

used to heat, reheat or bake food items.

Answer 67

Oven

Question 68

used to measure small volumes of ingredientas.

Answer 68

Measuring Spoon

Question 69

used to measure dry ingredients.

Answer 69

Measuring Cup

Question 70

used to measure the weight of food ingredients.

Answer 70

Scale

Question 71

process of removing food and other dirt from surfaces such as dish, glass or cutting board.

Answer 71

Cleaning

Question 72

It can soften dirt and stains.

Answer 72

Detergent

Question 73

used for surfaces where grease has burned on.

Answer 73

Solvent Cleaner

Question 74

used to remove mineral deposits and other soils that detergent cannot eliminate.

Answer 74

Acid Cleaner

Question 75

used to remove heavy accumulations of soil that difficult to remove using detergents.

Answer 75

Abrasive

Question 76

process of disinfecting tools and equipment used in the kitchen.

Answer 76

Santizing

Question 77

steaming, using hot water and using hot air.

Answer 77

Through Heat

Question 78

approved sanitizers are chlorine, iodine and quaternary ammonium.

Answer 78

Through Chemicals