
TLE 10 (4TH QUARTER)
Authored by JEAN NASAYAO
Professional Development, Life Skills
10th Grade
Used 169+ times

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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
It is for general purpose chopping, slicing, and dicing.
FRENCH KNIFE
UTILITY KNIFE
BONING KNIFE
CLEAVER
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Used for boning raw meats and poultry.
FRENCH KNIFE
UTILITY KNIFE
BONING KNIFE
CLEAVER
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
It is used for carving roast chicken and duck.
FRENCH KNIFE
UTILITY KNIFE
BONING KNIFE
CLEAVER
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
It is used for cutting through bones.
FRENCH KNIFE
UTILITY KNIFE
BONING KNIFE
CLEAVER
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the water percentage of a Chicken fryer/whole if its aleady cooked?
60
61
59
54
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
_________ is 70% of muscle tissue.
protein
vitamin
water
fats
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
_________ is 20% of muscle tissue and its coagulates when it is heated. It becomes firmer and loses moisture
water
protein
vitamin
fats
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