C06 - KP 1 (4/4)
Authored by ZAINATUL ZAINI
Hospitality and Catering
12th Grade
Used 1+ times
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary use of a 4-inch paring knife?
Chopping meat
Paring and trimming vegetables and fruits
Slicing bread
Cutting fish
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How long is the blade of an all-purpose knife typically?
2-4 inches
6-8 inches
8-12 inches
10-14 inches
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary function of a mandoline slicer?
Mincing meat
Slicing foods thinly and evenly
Mixing batter
Chopping vegetables
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What utensil is commonly used for beating eggs and whipping cream?
Mandoline slicer
Food tongs
Hand stainless steel wire whisk
Dinner knife
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which type of pan is used for making stock and simmering liquids?
Saucepan
Brazier
Stockpot
Fry pan
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary use of a double boiler?
Frying food
Baking meat
Heating food gently using boiling water
Grilling food
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which scale of measurement includes 'movie ratings'?
Nominal
Ordinal
Interval
Ratio
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