Don't make me drown Part 2

Froggy Jumps

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TLE 7 - 4TH QUARTER REVIEW

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Amelita Jaldo

Philippines

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Don't make me drown Part 2


Froggy Jumps Don't make me drown Part 2Online version TLE 7 - 4TH QUARTER REVIEW by Amelita Jaldo 1 A food truck owner notices that some of their ingredients are spoiling before they can be used. The owner wants to improve food storage methods to minimize waste. How can they best manage inventory? a Use the FIFO (First In, First Out) method to rotate stock. b Reduce portion sizes to use fewer ingredients. c Only purchase ingredients once they have run out. 2 A restaurant wants to create healthier vegetable dishes while maintaining flavor and texture. How can they best achieve this? a Roasting vegetables at high heat for longer cooking times. b Deep-frying vegetables to make them crisp and tasty. c Steaming vegetables to preserve nutrients 3 Why should heavy kitchen appliances and tools be placed in lower cabinets? a To allow easier access to smaller utensils. b To reduce the risk of accidents and injuries. c To avoid hazard and make the kitchen look more organized. 4 While shopping for dairy products, you notice two similar brands. One is slightly cheaper, but the other has a closer expiration date. What should you do? a Buy vegetables that are on sale, regardless of their appearance. b Purchase both and store them properly to prevent spoilage. c Choose the one with the farthest expiration date for a longer shelf life. 5 While preparing a meal, you notice a gas-like smell in your kitchen. What should you do first? a Open all windows and doors for ventilation. b Turn off the gas supply and avoid using electrical switches. c Call emergency hotline 911 immediately. 6 When maintaining tools like knives, what additional safety measures should you implement? a Use a proper storage system, such as a knife block or magnetic strip, to avoid accidental injuries. b Wash knives with harsh chemicals to keep them clean. c Leave knives in the sink to soak after use. 7 A chef wants to make a plated dish look more appetizing. What should do? a Keep the plate clean and organized for a professional look. b Incorporate height and layering to create depth and visual appeal c Ensure all elements such as garnishes are evenly distributed on the plate. 8 What type of kitchen layout is this? a Galley kitchen layout b Single kitchen layout c Island kitchen layout 9 a Oven b Convection Gas Range Oven c Gas Range 10 a Peninsula kitchen layout b L-shaped kitchen layout c Parallel kitchen layout 11 What kitchen tools is this? a Color-coded chopping board b Chopping Board c Choppeeng Bored 12 How can a restaurant prevent kitchen congestion during busy hours? a Using only a single-wall layout to create more space. b Reducing the number of ingredients available. c Give an assign specific workstations to kitchen staff. 13 While preparing a dish, you accidentally cut vegetables into uneven sizes. What problem might this cause? a The vegetables might cook unevenly. b The appearance of the dish will be inconsistent. c The flavors will not blend properly. 14 How does a peninsula kitchen layout maximize available space in a small kitchen? a It provides an area for decorative elements. b It has an extending countertop that add additional workspace without taking up extra floor space. c It increase the number of cabinets in the kitchen. 15 What kitchen tools is this? a Butchers knife b Paring knife c Chef knife 16 Chef lisa is teaching knife skills to beginners. What advice should she give for proper hand positioning? a Keep fingers curled under and use the knuckles as a guide. b Place fingertips directly on the cutting surface for precision. c Spread fingers wide to balance the knife. 17 When plating a dessert with a sauce drizzle, how can you ensure an artistic and clean presentation? a Use a spoon or squeeze bottle to create precise streaks or drops of sauce. b Drizzle the sauce carefully around the dessert for a neat look. c Apply the sauce in a controlled manner to enhance presentation. 18 Washing fruits and vegetables prevents ______________. a contamination b bacteria c cross-contamination 19 Cooking techniques such as baking, boiling, and frying affect food ________ and flavor. a color b texture c appearance 20 To prevent the cutting board from moving when chopping, a towel must be placed ___________ it before beginning to chop any food. a below b underneath c above

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Don't make me drown Part 2

Froggy Jumps

About this activity

Created by

Download the paper version to play

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Don't make me drown Part 2Online version

by Amelita Jaldo

A food truck owner notices that some of their ingredients are spoiling before they can be used. The owner wants to improve food storage methods to minimize waste. How can they best manage inventory?

A restaurant wants to create healthier vegetable dishes while maintaining flavor and texture. How can they best achieve this?

Why should heavy kitchen appliances and tools be placed in lower cabinets?

While shopping for dairy products, you notice two similar brands. One is slightly cheaper, but the other has a closer expiration date. What should you do?

While preparing a meal, you notice a gas-like smell in your kitchen. What should you do first?

When maintaining tools like knives, what additional safety measures should you implement?

A chef wants to make a plated dish look more appetizing. What should do?

What type of kitchen layout is this?

What kitchen tools is this?

How can a restaurant prevent kitchen congestion during busy hours?

While preparing a dish, you accidentally cut vegetables into uneven sizes. What problem might this cause?

How does a peninsula kitchen layout maximize available space in a small kitchen?

What kitchen tools is this?

Chef lisa is teaching knife skills to beginners. What advice should she give for proper hand positioning?

When plating a dessert with a sauce drizzle, how can you ensure an artistic and clean presentation?

Washing fruits and vegetables prevents ______________.

Cooking techniques such as baking, boiling, and frying affect food ________ and flavor.

To prevent the cutting board from moving when chopping, a towel must be placed ___________ it before beginning to chop any food.