POSSIBLE QUESTIONS AND ANSWERS
(Cookery NCII Assessment)
REVIEWER
1.A Knife is one of the busiest tool used in the kitchen. Which of the following knives is used especially when preparing garnishes?
A.Bread knife C. Channel knife
B.Butcher knife D. Paring knife
2.Its primary use is for blending, mixing, whipping eggs or batter.
A.Knife C. Spoon
B.Sifter D. Whisk
3.What is the egg‘s outer covering which accounts for about 9 to 12 % of its total weight depending on egg size?
A.Air cell C. Outer membrane
B.Germinal disc D. Shell
4.Which of the following is a disease that results from eating food containing harmful microorganism?
A.Food-borne bacteria C. Food-borne illness
B.Food-borne infection D. Food-borne
5.Which of the following makes up to about 33% of the liquid weight of the egg?
A.Albumen C. Shell
B.Chalaza D. Yolk
Mise En Place
is a French phrase that means “everything is in its place”.
It is true that in order to have a successful cooking in the kitchen, whether it is a professional kitchen or home-based kitchen, the significance of synchronization of kitchen operations such as during preparation is essential. Some of these preparations prior to cooking are the identification of various tools and equipment, classifying types of vegetables, and the procedures in preparing fresh vegetables.
Bowl
-It is used to contain vegetables after washing or cutting.
Chef Knife
-This is used generally in cutting, slicing, dicing vegetables.
Chopping Board
-It is a surface for holding vegetables being cut with knives.
Colander
-This is used to remove excess water from vegetables after washing.
Measuring cup
-It is used to measure ingredients.
Paring Knife
-This is a small-bladed knife used for cutting,mincing, and dicing.
Peeler
-It is specifically used for removing outer layer skin of vegetables such as carrots, potatoes, radish etc.
Oven
-It is used for steaming or baking vegetables.
Sauté pan
-This is essentially used to easily cook vegetables in oil or butter.
Steamer
-This is a closed vessel used to cook variousvegetables with steam heat. Utility tray
-It is used to when transferring or holding vegetables/ingredients from one container to another
Classifications of Vegetables:
Vegetables can be classified as follows:
1.Leafy Vegetables- These are grown for their leaves vegetables which come from wide variety of plants or crops that are usually good sources of nutrients.
Examples of leafy Vegetables
a.Alugbati Leaves
b.Lettuce
c.Ampalaya Leaves
d.Mustard
e.Kangkong
f.Pechay
g.Spinach
2.Legumes- These are from seeds or pods of plants which include the string, beans, green peas, lentil, snap green, and peanuts that are
good sources of protein, Vitamin B, Iron, phosphorus, and dietary fiber. These are economical food to buy and very healthy to include in a balanced diet.
Examples of Legumes:
a.Dried Lentil
b.Soy beans
c.Green Peas
d.Peanut
3.Roots and Tubers- The vegetables belonging to this classification are beet, carrot, cassava, taro, potato, radish, sweet potato, taro, onion, garlic, and ginger.
Examples of roots and tubers:
a.Beet
b.Carrot
c.Potato
d.Onion
e.Radish f. Ginger
4.Fruit Vegetables- Botanically speaking, these are actually fruits that contain phytochemicals, or plant chemicals that can be cooked or eaten raw. They come from different flavors and colors.
Examples of fruit vegetables:
a.Chayote
b.Cucumber
c.Eggplant
d.Patola
e.Squash
f.Sweet Pepper
g.Tomato
h.Upo
5.Stems, stalks, and shoots - Stems and stalks vegetables are often come from the main parts of vegetables while the shoots are generally the new fresh plant growth.
Examples of stems, stalks, and shoots:
a.Asparagus
b.Fennel
c.Artichoke
d.Bamboo Shoot e.Celery
Quality Standards in Washing Vegetables
Global pandemic covid-19 is increasingly infecting people to many parts
of the world. Hence, it is vital to ensure that the essential commodities in the market are properly handled for safety and security. One of the utmost importance is by keeping the purchased vegetables safe for consumption and germ-free.
At this point, after you have identified the different tools and equipment and classified the vegetables according to parts, it is very important that you also be able to produce clean and fresh vegetables.
Here are some tips how to wash vegetables based on quality standard procedures:
1.Before washing vegetables, wash your hands thoroughly for at least 20 seconds. Make sure that your hands are clean.
2.Use running water in rinsing purchased vegetables. This is to remove the dirt and bacteria that can be transferred from one item to another.
3.The use of soap or detergent is not necessary. It is better to cut away any damaged or bruised part of vegetables before washing or eating.
4.It is better to use a sponge or brush for cleaning the roots and tubers vegetables such as sweet potatoes, carrots, taro, gabi, etc. This is used to scrub the skin of vegetables for removing firm dirt.
5.Green leafy vegetables should be washed carefully by placing them in a colander to remove the excess water. After washing them, place it inside a bowl of cold water.
6.After washing, drain vegetables well and can either be refrigerated or kept on ice to prevent from drying..
1.Which of the following green leafy vegetables is a good source of Vitamin A?
A.Bell pepper C. Potatoes
B.Cabbage D. Sili leaves
2.Which of the following is an example of roots and tubers?
A.Beet C. Cauliflower
B.Cabbage D. Spinach
3.This tool is used as a surface of vegetables while chopping them?
A.Chef knife C. Colander
B.Chopping board D. Utility tray
4.How to wash potatoes when you would cook them using oven?
A.Wash potatoes with baking soda
B.Wash potatoes with cold water
C.Wash potatoes with sponge
D.Wash potatoes and refrigerate
5.How is the proper way of washing green leafy vegetables?
A.Place vegetables inside a colander
B.Place vegetables inside the bowl
C.Place vegetables in a refrigerator
D.Place the vegetables inside the chiller
MARKET
A market is a busy place in which exchanging of goods and services are being done. In its literal meaning, a place where vegetables and other kitchen goods are bought and sold. It would be a great help when one is familiar with the market forms of vegetables because it will serve as a guide of which
(Cookery NCII Assessment)
REVIEWER
1.A Knife is one of the busiest tool used in the kitchen. Which of the following knives is used especially when preparing garnishes?
A.Bread knife C. Channel knife
B.Butcher knife D. Paring knife
2.Its primary use is for blending, mixing, whipping eggs or batter.
A.Knife C. Spoon
B.Sifter D. Whisk
3.What is the egg‘s outer covering which accounts for about 9 to 12 % of its total weight depending on egg size?
A.Air cell C. Outer membrane
B.Germinal disc D. Shell
4.Which of the following is a disease that results from eating food containing harmful microorganism?
A.Food-borne bacteria C. Food-borne illness
B.Food-borne infection D. Food-borne
5.Which of the following makes up to about 33% of the liquid weight of the egg?
A.Albumen C. Shell
B.Chalaza D. Yolk
Mise En Place
is a French phrase that means “everything is in its place”.
It is true that in order to have a successful cooking in the kitchen, whether it is a professional kitchen or home-based kitchen, the significance of synchronization of kitchen operations such as during preparation is essential. Some of these preparations prior to cooking are the identification of various tools and equipment, classifying types of vegetables, and the procedures in preparing fresh vegetables.
Bowl
-It is used to contain vegetables after washing or cutting.
Chef Knife
-This is used generally in cutting, slicing, dicing vegetables.
Chopping Board
-It is a surface for holding vegetables being cut with knives.
Colander
-This is used to remove excess water from vegetables after washing.
Measuring cup
-It is used to measure ingredients.
Paring Knife
-This is a small-bladed knife used for cutting,mincing, and dicing.
Peeler
-It is specifically used for removing outer layer skin of vegetables such as carrots, potatoes, radish etc.
Oven
-It is used for steaming or baking vegetables.
Sauté pan
-This is essentially used to easily cook vegetables in oil or butter.
Steamer
-This is a closed vessel used to cook variousvegetables with steam heat. Utility tray
-It is used to when transferring or holding vegetables/ingredients from one container to another
Classifications of Vegetables:
Vegetables can be classified as follows:
1.Leafy Vegetables- These are grown for their leaves vegetables which come from wide variety of plants or crops that are usually good sources of nutrients.
Examples of leafy Vegetables
a.Alugbati Leaves
b.Lettuce
c.Ampalaya Leaves
d.Mustard
e.Kangkong
f.Pechay
g.Spinach
2.Legumes- These are from seeds or pods of plants which include the string, beans, green peas, lentil, snap green, and peanuts that are
good sources of protein, Vitamin B, Iron, phosphorus, and dietary fiber. These are economical food to buy and very healthy to include in a balanced diet.
Examples of Legumes:
a.Dried Lentil
b.Soy beans
c.Green Peas
d.Peanut
3.Roots and Tubers- The vegetables belonging to this classification are beet, carrot, cassava, taro, potato, radish, sweet potato, taro, onion, garlic, and ginger.
Examples of roots and tubers:
a.Beet
b.Carrot
c.Potato
d.Onion
e.Radish f. Ginger
4.Fruit Vegetables- Botanically speaking, these are actually fruits that contain phytochemicals, or plant chemicals that can be cooked or eaten raw. They come from different flavors and colors.
Examples of fruit vegetables:
a.Chayote
b.Cucumber
c.Eggplant
d.Patola
e.Squash
f.Sweet Pepper
g.Tomato
h.Upo
5.Stems, stalks, and shoots - Stems and stalks vegetables are often come from the main parts of vegetables while the shoots are generally the new fresh plant growth.
Examples of stems, stalks, and shoots:
a.Asparagus
b.Fennel
c.Artichoke
d.Bamboo Shoot e.Celery
Quality Standards in Washing Vegetables
Global pandemic covid-19 is increasingly infecting people to many parts
of the world. Hence, it is vital to ensure that the essential commodities in the market are properly handled for safety and security. One of the utmost importance is by keeping the purchased vegetables safe for consumption and germ-free.
At this point, after you have identified the different tools and equipment and classified the vegetables according to parts, it is very important that you also be able to produce clean and fresh vegetables.
Here are some tips how to wash vegetables based on quality standard procedures:
1.Before washing vegetables, wash your hands thoroughly for at least 20 seconds. Make sure that your hands are clean.
2.Use running water in rinsing purchased vegetables. This is to remove the dirt and bacteria that can be transferred from one item to another.
3.The use of soap or detergent is not necessary. It is better to cut away any damaged or bruised part of vegetables before washing or eating.
4.It is better to use a sponge or brush for cleaning the roots and tubers vegetables such as sweet potatoes, carrots, taro, gabi, etc. This is used to scrub the skin of vegetables for removing firm dirt.
5.Green leafy vegetables should be washed carefully by placing them in a colander to remove the excess water. After washing them, place it inside a bowl of cold water.
6.After washing, drain vegetables well and can either be refrigerated or kept on ice to prevent from drying..
1.Which of the following green leafy vegetables is a good source of Vitamin A?
A.Bell pepper C. Potatoes
B.Cabbage D. Sili leaves
2.Which of the following is an example of roots and tubers?
A.Beet C. Cauliflower
B.Cabbage D. Spinach
3.This tool is used as a surface of vegetables while chopping them?
A.Chef knife C. Colander
B.Chopping board D. Utility tray
4.How to wash potatoes when you would cook them using oven?
A.Wash potatoes with baking soda
B.Wash potatoes with cold water
C.Wash potatoes with sponge
D.Wash potatoes and refrigerate
5.How is the proper way of washing green leafy vegetables?
A.Place vegetables inside a colander
B.Place vegetables inside the bowl
C.Place vegetables in a refrigerator
D.Place the vegetables inside the chiller
MARKET
A market is a busy place in which exchanging of goods and services are being done. In its literal meaning, a place where vegetables and other kitchen goods are bought and sold. It would be a great help when one is familiar with the market forms of vegetables because it will serve as a guide of which
