SET A 31-40

"ensure safety and to determine the "doneness" of most foods. To be safe, a product must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food."

Statement above refer to which kitchen tools ?

• Bain marie

• Water bath

• Food warmer

• Wooden spoon

• Food thermometer

Which statement is NOT TRUE about chopping board colour code?

• Red : vegetable

• Yellow : raw meat

• Green : salad/ fruit

• Blue : fish/ seafood

• White : dairy/ bakery

What types of knife we often use in Kitchen ?

• Chef Knife

• Clam Knife

• Paring Knife

• Oyster Knife

• Chopper Knife

What types of knife use for open the Oyster ?

• Chef Knife

• Clam Knife

• Paring Knife

• Oyster Knife

• Chopper Knife

What is the name of equipment ?

• Meat Bone Machine

• Meat Slicer Machine

• Meat Minced Machine

• Meat Crushed Machine

• Meat Tenderiser Machine

What is the name of equipment ?

• Broiler

• Griddles

• Deep fryer

• Rangetops

• Salamander

____________ & ____________ is basic of seasoning when prepared the food.

• Salt

• Sugar

• Pepper

• Paprika

• Chicken stock

What is the best method that is suitable for cooking lamb ?

• Stir-fry

• Baking

• Boiling

• Roasting

• Steaming

How to selecting a good quality of meat ?

• Avoid any poultry that looks faded, has a strong odor, or feels tough or slimy.

• Avoid any beef or pork that's dark brown or discolored, has a strong odor, or feels tough or slimy.

• Avoid any fish that's faded or discolored, has squishy or slimy flesh, and has a strong fishy or ammonia-like odor

• All of the above

What is the type of Meat ?

• Beef

• Pork

• Lamb

• Prawn

• Turkey