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    Lesson 4 Safety and Hygienic

    Uploaded by

    Ivy Magday
    The document discusses safety and hygienic practices for storing appetizers. It provides multiple choice questions about techniques for keeping food cool like refrigeration, proper food handling to prevent spoilage, and tools used in food preparation. Cleaning procedures and using separate cutting boards for different foods are also addressed.

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    © All Rights Reserved
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    Lesson 4 Safety and Hygienic

    Uploaded by

    Ivy Magday
    18 views2 pages
    The document discusses safety and hygienic practices for storing appetizers. It provides multiple choice questions about techniques for keeping food cool like refrigeration, proper food handling to prevent spoilage, and tools used in food preparation. Cleaning procedures and using separate cutting boards for different foods are also addressed.

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    © © All Rights Reserved

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    The document discusses safety and hygienic practices for storing appetizers. It provides multiple choice questions about techniques for keeping food cool like refrigeration, proper food handling to prevent spoilage, and tools used in food preparation. Cleaning procedures and using separate cutting boards for different foods are also addressed.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    18 views2 pages

    Lesson 4 Safety and Hygienic

    Uploaded by

    Ivy Magday
    The document discusses safety and hygienic practices for storing appetizers. It provides multiple choice questions about techniques for keeping food cool like refrigeration, proper food handling to prevent spoilage, and tools used in food preparation. Cleaning procedures and using separate cutting boards for different foods are also addressed.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Lesson 4 Safety and Hygienic

    Practices in Storing Appetizers


    Multiple Choices. Choose the letter of the best answer. Write the chosen letter on a
    separate sheet of paper.
    1. Which of the following storing techniques keep food cool or cold?
    a. Chilling c. hot storage
    b. cold storage d. refrigerate
    2. It is the process of preserving food by means of refrigeration.
    a. Chilling c. hot storage
    b. cold storage d. refrigerate
    3. How to store appetizers properly?
    a. do not handle the food properly
    b. unwashed utensils and equipment thoroughly
    c. Store foods and ingredient improperly.
    d. Handle the food properly to prevent from spoilage and contamination.
    4. Which of the following appetizers are made out of thin slices of bread in
    different shapes?
    a. relish c. Hors D’ Oeuvres
    b. cocktail d. Canapé
    5. A tool which is a long narrow handle with series of wire loops joined at the end
    a. Butcher knife c. shears
    b. grater d. whisk
    6. How should hors d oeuvres be prepared to be eaten?
    a. small enough to eat in one bite size and never required a knife and
    fork
    b. Sublte to more assertive flavors
    c. size and fragrance, color and gleam, firmness and vulnerability
    d. Is the size of the portions, Hor Divers are smaller
    7. Which appetizer includes carrots and curl lettuce, cucumber sticks celery,
    black olive , peanuts and the like?
    a. coctails c. relish
    b. hor D’ Oeuvres d. salads

    8. Which of the following are the proper order/steps in cleaning kitchen

    premises?
    1. Rinse all surfaces with cold to hot water to remove thoroughly
    all remaining chemical solution and 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 c. 3 1 2 4
    b.2 3 1 4 d. 1 2 3 4
    9. Which of the following situations is good in 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 after leaving the room.
    d. planning and implementing a program of regular cleaning of fixtures,
    furniture’s and home appliances
    10. Which of the following appetizers are made out of thin slices of bread in
    different shapes?
    a. relish b. cocktail c. hors d’ oeuvres d. canapé
    11. A small pieces or portions of highly seasoned food, usually serve before meal to
    induce and stimulate one’s appetite.
    a. appetizer b. dessert c, hamburger d. salad dressing
    12. Which of the following should be practice when using cutting board to reduce
    the spread of bacteria?
    a. use the same chopping board for different kinds of foods.
    b. keep separate meat for your vegetables and meat.
    c. clean the chopping board if needed only.
    d. wipe chopping board before using.
    13. Which tool is best for removing all the batter from a bowl?
    a. whisk b. rubber scraper c. wooden spoon d. mixing spoon
    14 .A type of appetizer that uses a highly flavored seasoning.
    a. canape c, petite salad
    b. hors D’ourves d. relishes
    15 . It is the most important activities done after preparing appetizers.
    a. labeling c. keeping
    b. packing d. storing

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