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Intro to Culinary Operations

Summative Test
A.Y 2018-2019 1ST Semester

Name: ______________________________ Section: ________________ Date: _________________ Score: _________

I. Identification: Write the items being describes in the following statements on the blank before the number. (1
item X 2 points)

____________1. It is the most familiar and most __________16. It is a flat blade used for general mixing.
commonly used type of sugar.
_________17. It is used for portioning liquids.
____________2. An edible fat that is solid in nature at
room temperature. _________18. It is operated by the heated-air in an
enclosed space.
____________3. It is often used in baking because of its
convenience and low cost. _________19. It is a scissor-type tool which is used to
pick up food.
___________4. It refers to the condition and practices
_________20. A tool used to remove the outer skin of a
that preserves the quality of food.
certain vegetable.
___________5. It is rendered fat of hogs.
II. Modified True or False: Write TRUE if the
___________6. It is used for folding egg foams or statement is correct and if the statement is
whipped creams. incorrect change the underlined word to make
the statement correct. (1 item X 2 points)
___________7. It is the most common cutting tool used
_________1. Standardized recipes are general recipes.
in food production.
_________2. Weighing of ingredients is important and
__________8. It is used to drain washed or cooked
must be followed especially in baking.
vegetables, salad greens, and pasta.
_________3. All fruits can be eaten raw, frozen, stewed,
__________9. It is a wedge-shaped offset spatula.
cooked or dried.
__________10. It is used for straining pasta and
_________4. It is okay to wear nail polish when
vegetables.
engaging in food as long as you wear hand gloves.
__________11. It is a natural product that is hard and
_________5. The back part of the blade of a chef’s knife
brittle when cold and soft at room temperature.
is called the spine.
__________12. It is concentrated sugar cane juice
_________6. Flour such as bread flour, cake flour, and
which contains a large amount of sucrose.
all-purpose flour function alike.
__________13. It is a natural syrup consisting of glucose
_________7. There are two(2) classification of
and fructose.
foodborne illness.
__________14. These are are fleshy juicy products of
_________8. The baker’s term for weighing out
plants that contain seed.
ingredients is measuring.
__________15. A type of recipe that is very detailed
_________9. There are two(2) ways on how to handle a
and specific.
knife.
_________10. Food should be handles using proper
equipment.

III. Essay: Explain briefly your answer in 3 sentences only.

1. What is the importance of proper hygiene in food preparation?


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2. Differentiate standardized recipe from instructional recipe.
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Bonus Points:    Your learning/s from this subject and your message to your instructor.    (10 points)
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