Sptve Exploratory Course Q1

SPTVE EXPLORATORY COURSE
1st Long Quiz
I. Multiple Choice. Write the letter of the correct answer.

1. Liza wants to cook her Menudo. She bought potato, carrots, and meat at the market. Where will Liza cut the
ingredients, she bought?
a. Cutting Board b. Baster c. Colander d. Flippers
2. Anna cooks spaghetti and wants to remove the excess water from pasta. What kitchen utensil should be used?
a. Cutting Board b. Baster c. Colander d. Flippers
3. You want to sharpen the knife in your kitchen. What will you use?
a. Cutting Board b. Funnels c. Graters d. Sharpening steel/Emery Boards
4. Marie wants to open soda in a bottle. What kitchen utensil should be used?
a. Can opener b. Bottle Opener c. Cartoons Opener d. Knife?
5. Lina’s mother prepares buttered seafoods for their dinner. What tool should her mother use to transfer seafoods
on the serving plate?
a. Pasta Server b. Serving spoons c. Seafood Serving Tools d. Two-tine fork
6. You go with your family at a Chinese restaurant and ordered Chicken Noodle Soup for your appetizer. What
kitchen tool does the chef use to transfer soup?
a. Soup Ladle b. Spoon c. Serving spoon d. Measuring cups
7. Anna has a baby 7-months old brother. She wants to prepare a potato dinner for him. She boils the potato and
wants to mash it. What kitchen tool should she use?
a. Spoon b. Serving Spoon c. Garlic Press d. Potato Masher
8. Mona’s grandmother bought a green Mango and ask her to scrape the mangoes for her. What will Mona use to
scrape the skin of the Mango?
a. Vegetable peeler b. Knife c. Spoon d. Graters
9. Jia’s mother cooked her favorite spaghetti for her birthday. Her mother grates the cheese on top with the use of
_______.
a. Vegetable Peeler b. Garlic Press c. Graters d. Two-tine fork
10. Your mom asks you to transfer used cooking oil in a jar. What will you use to make your work easier?
a. Colanders b. Bottles opener c. Spoon d. Funnels
II. Matching type. Match column A with column B. Write the letter of the correct answer.
COLUMN A COLUMN B
______1. Baster a. Use for turning hamburgers and other food items.
______2. Dredgers b. Use to shake flour, salt, and pepper on meat, poultry, and fish.
______3. Double Boiler c. It is handy for returning some of the meat or poultry juices
from the pan, back to the food.
______4. Flipper d. Are practical for opening food packages, cutting tape or string
to package foods or simply to remove labels or tags from items.
______5. Kitchen Knives e. kitchen essentials because of their usefulness for used for
creaming, stirring, and mixing.
______6. Kitchen Shears f. Use when temperatures must be kept below boiling, such as
for egg sauces, puddings, and to keep foods warm without overcooking
______7. Rotary Eggbeater g. Often referred to as cook's or chef's tools, knives are a
must for all types of kitchen tasks, from peeling an onion and slicing
carrots to carving a roast or Turkey.
______8. Spoons h. Made of stainless steel or plastic, the solid ones are used to spoon
liquids over foods and to lift foods, including the liquid out of the pot.
______9. Serving Tongs i. Enables you to more easily grab and transfer larger food items,
poultry or meat portions to a serving platter, to a hot skillet or deep
fryer, or to a plate.
_____10. Wooden Spoon j. Use for beating small number of eggs or batter.
III. IDENTIFICATION. Arrange the letter to form a word that would fit the right answer.
____________1. It is used to grate, shred, slice, and separate foods such as carrots, cabbage and cheese. (RTERAG)
____________2. Kitchen tool which is specifically designed for the purpose of pulping garlic for cooking. (GRACIL SSRPE)
____________3. Rubber or silicone tools to blend or scrape the food from the bowl, metal, silicone or plastic egg turners
or flippers. (SRCAREPS)
____________4. A ________ is handy for returning some of the meat or poultry juices from the pan, back to the food.
(ASBRTE)
____________5. Used to measure heat intensity. (TMEEPARTUER CSALSE)
____________6. Used for blending, mixing used for whipping eggs or batter, and for blending gravies, sauces, and soups.
(WIHKSS)
____________7. Used for mashing cooked potatoes, turnips, carrots or other soft-cooked vegetables. (OPTAOT MSAHRE)
____________8. Essential for various tasks from cleaning vegetables to straining pasta or tin contents. (COALNRED)
____________9. Used for turning hamburgers and other food items. (FILPEPSR)
___________10. Make the task of cleaning seafood and removing the shell much easier. (ASEOOFD RESVIGN STOOLS)

Sptve Exploratory Course Q1

Uploaded by

Copyright:

Available Formats

Sptve Exploratory Course Q1

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Sptve Exploratory Course Q1

Uploaded by

Copyright:

Available Formats

SPTVE EXPLORATORY COURSE

1st Long Quiz

I. Multiple Choice. Write the letter of the correct answer.

____________5. Used to measure heat intensity. (TMEEPARTUER CSALSE)

You might also like