TVL/TVE
Authored by ANNABELLE VENANCIO
Hospitality and Catering
10th Grade
Used 1+ times
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5 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What do you called the Basic Cutting Techniques that produced cubes shapes?
chiffonade
mincing
dicing
rondelle
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What classifications of shellfish that with a segmented shells and jointed legs?
squid
crabs
clams
oyster
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What categories of fish that with external shells but no internal bone structure?
shellfish
fin fish
freshwater fish
saltwater fish
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What do you called the natural sugar that provides the sweetness in vegetable?
glucose
maltose
fructose
sucrose
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
It is used for measuring dry and liquid ingredients which require a little amount.
measuring spoon
mixing bowl
slotted spoon
sifter
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