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    Metro Dumaguete College: Self-Check #1 Test I. Instruction

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    Chantra Marie Forgosa Amodia
    This document contains instructions and questions for a self-check test related to culinary abbreviations, measurements, food safety terms, baking ingredients, and kitchen equipment. The test covers common abbreviations for measurements, equivalent measurements in cups and ounces, identifying terms like hazards and contamination, identifying baking ingredients like flour and leaveners, and naming pieces of kitchen equipment like measuring cups and ovens. It consists of 30 multiple choice or fill-in-the-blank questions testing knowledge of culinary fundamentals.

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    Metro Dumaguete College: Self-Check #1 Test I. Instruction

    Uploaded by

    Chantra Marie Forgosa Amodia
    43 views4 pages
    This document contains instructions and questions for a self-check test related to culinary abbreviations, measurements, food safety terms, baking ingredients, and kitchen equipment. The test covers common abbreviations for measurements, equivalent measurements in cups and ounces, identifying terms like hazards and contamination, identifying baking ingredients like flour and leaveners, and naming pieces of kitchen equipment like measuring cups and ovens. It consists of 30 multiple choice or fill-in-the-blank questions testing knowledge of culinary fundamentals.

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    This document contains instructions and questions for a self-check test related to culinary abbreviations, measurements, food safety terms, baking ingredients, and kitchen equipment. The test covers common abbreviations for measurements, equivalent measurements in cups and ounces, identifying terms like hazards and contamination, identifying baking ingredients like flour and leaveners, and naming pieces of kitchen equipment like measuring cups and ovens. It consists of 30 multiple choice or fill-in-the-blank questions testing knowledge of culinary fundamentals.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    43 views4 pages

    Metro Dumaguete College: Self-Check #1 Test I. Instruction

    Uploaded by

    Chantra Marie Forgosa Amodia
    This document contains instructions and questions for a self-check test related to culinary abbreviations, measurements, food safety terms, baking ingredients, and kitchen equipment. The test covers common abbreviations for measurements, equivalent measurements in cups and ounces, identifying terms like hazards and contamination, identifying baking ingredients like flour and leaveners, and naming pieces of kitchen equipment like measuring cups and ovens. It consists of 30 multiple choice or fill-in-the-blank questions testing knowledge of culinary fundamentals.

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    © All Rights Reserved
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    METRO DUMAGUETE COLLEGE

    E.J. Blanco Drive Extension, Brgy. Daro, Dumaguete City, Philippines 6200
    Self- check #1

    Test I. Instruction: Supply the correct Abbreviation of the table


    below. Write your answer in the space provided. (1 point each)

    Common Abbreviations
    Measurement Abbreviation
    package 1.
    cup 2.
    pint 3.
    pound 4.
    Tablespoon 5.

    Test II. Instruction: Supply the correct Equivalent of the table


    below. Write your answer in the space provided. (1 point each)

    Common Abbreviations
    Recipe Measurement Equivalent
    1 cup ( dry ingredients) 6.
    ½ pint 7.
    ½ cup 8.
    2/3 cup 9.
    1/3 cup 10.
    ¼ cup 11.
    3 teaspoon 12.
    A pinch/dash 13.
    1 cup (liquid) 14.
    2 cups (liquid) 15.
    4 quarts (liquid) 16.
    4 cups (liquid) 17.
    1 liter 18.
    8 ounces 19.
    32 ounces 20.
    Test III . IDENTIFICATION: Identify what is being
    described. Write your answers in the space provided.
    1. ________________Personal hygiene and sanitary food handling
    rules were not invented simply to make life difficult for you.
    2. ________________ Any substance in food that can cause illness
    or injury.
    3. ________________ The program that identifies potential hazard
    points, and establishes corrective action procedures.
    4. ________________ is a substance that causes an allergic
    reaction.
    5. ________________ contamination of food with any chemical
    substance such as pesticides , detergents and any cleaning
    agents
    6. ________________ any disease causing bacteria.
    7. ________________ contamination of food with any objects such
    as hair, broken glasses, fish bone etc.
    8. ________________ is a French culinary phrase which means
    "putting in place" or "everything in its place".
    9. ________________ Is a powdery substance produced by finely
    grinding grain through a process called milling.
    10. ______________ occurs when microorganisms are transferred
    from one surface to another.
    11. ______________ The bacteria can grow at 41°F and 135°F (5 °C
    and 57°C . This temperature range is called.
    12. ______________ Sometimes called soft flour as it is milled
    from soft white wheat.
    13. ______________ Is another word for fat used in baking.
    14. ______________ Is responsible for the attractive golden
    brown color of baked products. It contributes to the
    development of good flavor and aroma.
    15. _____________ Is used for cakes and cookies. Sometimes this
    sugar is called “baker’s special”
    16. _____________ Is often called “soft sugar” because of its
    moisture content. Its color may vary from light to dark
    brown.
    17. _____________ Is a substance used in baking to make a
    product rise so it becomes light a proportion to its size.
    18. _____________ Is considered to be the most powerful
    leavener.
    19. _____________ most widely used leavener because of its sure
    results
    20. _____________ a leavening that reacts to acid to produce
    carbon dioxide.
    21. _____________ Is a single-celled plant that feeds on starch
    and sugar.
    22. _____________ Usually made of aluminum steel or plastic used
    to measure dry and solid ingredients.
    23. _____________ Usually made of glass or plastic, used to
    measure liquid ingredients
    24. _____________ Used for measuring small amount of ingredients
    ex. salt, baking powder, yeast, or vanilla
    25. _____________ Comes with different sizes to suit your method
    of mixing.
    26. _____________ Used for rolling or flattening dough for
    breads or rolls.
    27. _____________ The most important equipment in baking . It is
    an enclose structure heated by electricity or gas.
    28. _____________ An instrument that gives the temperature
    inside the oven.
    29. _____________ a system of staffing a kitchen so that each
    worker is assigned a set of specific tasks
    30. _______________ a cook who supervises food production and
    who reports to the executive chef.

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