Techno Livelihood Education 10 long quiz

TLE 10 LONG QUIZ

1. Tle long quiz

2. Multiple choice

3. 1. It is a small hand tool used generally in decorative works such as making garnishes. 3 A. bread knife C. channel knife B. butcher knife D. paring knife

4. 2. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain, wash or cook ingredients from liquid. 4 A. Canister C. Mixing bowl B. Colander D. Soup bowl

5. 3. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans, and the likes and also used to scrape and clean griddles. 5 A. Measuring spoon C. Rubber scraper B. Offset spatula D. Wooden spoon

6. 4. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream. 6 A. Paring knife C. Wire whisk B. Rubber spatula D. Wooden spoon

7. 5. It is a screen – type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour. 7 A. Colander C. Sieve B. Funnel D. Skimmer

8. 6. It is a device with loops of stainless steel wire fastened to a handle. It is usedfor blending, mixing,whipping eggs or batter, and for blending gravies, sauces, and soups. 8 A. Fork C. Spoon B. Knife D. Whisk

9. 7. It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching. 9 A. Egg Poacher C. Frying pan B. Double boiler D. Omelet pan

10. 8. It is a chamber or compartment used for cooking, baking, heating, or drying. 10 A. Blender C. Mixer B. Burner D. Oven

11. 9. It is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically. 11 A. Bleaching C. Ware washing B. Hand washing D. Washing machine

12. 10. It requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware. 12 A. Hand washing C. Mechanical ware washing B. Manual ware washing D. Washing machine

13. 11. It is the egg’s outer covering which accounts for about 9 to 12 % of its total weight depending on egg size. 13 A. Chalaza C. Shell B. Germinal disc D. Yolk

14. 12. This is the entrance of the latebra, the channel leading to the center of the yolk. 14 A. Chalaza C. Shell B. Germinal disc D. Yolk

15. 13. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg. 15 A. Chalaza C. Shell B. Germinal disc D. Yolk

16. 14. A disease that is carried and transmitted to people by food is referred to as food borne________. 16 A. Bacteria C. Infection B. Illness D. Intoxication

17. 15. Which of the following sources of starch is rarely used in manufacturing food starch? 17 A. Cassava C. Potato B. Corn D. Rice

18. Identification

19. 16. What is a Mise’en Place? 19

20. 17. A miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching. 20

21. 18. a heavy-based frying usually of cast iron or copper, with rounded sloping sides used exclusively for omelets and never washed after used but cleaned with absorbent paper. 21

22. 19. deep cooking pan with a handle used primarily for cooking sauce. 22

23. 20. A hand-held mixer which usually comes with various attachments including a whisk attachment for whisking cream, batters and egg whites, and sugar. 23

24. 21. a kitchen appliance where you store food at a cool temperature. 24

25. 22. This is the empty space between the white and shell at the large end of the egg which is barely existent in newly laid egg. 25

26. 23. This is the entrance of the latebra, the channel leading to the center of the yolk. 26

27. 24. One of nature’s complete food. 27

28. 25. Ropey strands of egg white at both sides of the egg, 28

29. 26. 29

30. 27. 30

31. 28. 31

32. 29. 32

33. 30. 33

34. AGENDA Introduction​ Primary goals ​Areas of growth Timeline ​Summary​

35. introduction Presentation title 35 At Contoso, we empower organizations to foster collaborative thinking to further drive workplace innovation. By closing the loop and leveraging agile frameworks, we help business grow organically and foster a consumer-first mindset.

36. PRIMARY GOALS Annual revenue growth

37. AREAS OF GROWTH Presentation title 37 B2B Supply chain ROI E-commerce Q1 4.5 2.3 1.7 5.0 Q2 3.2 5.1 4.4 3.0 Q3 2.1 1.7 2.5 2.8 Q4 4.5 2.2 1.7 7.0

38. BUSINESS OPPORTUNITIES ARE LIKE BUSES. THERE'S ALWAYS ANOTHER ONE COMING. 38 “ Richard Branson ”

39. MEET OUR TEAM Presentation title 39 TAKUMA HAYASHI President MIRJAM NILSSON Chief Executive Officer FLORA BERGGREN​ Chief Operations Officer RAJESH SANTOSHI​ VP Marketing

40. MEET OUR Extended TEAM Presentation title 40 TAKUMA HAYASHI President GRAHAM BARNES VP Product MIRJAM NILSSON Chief Executive Officer ROWAN MURPHY SEO Strategist FLORA BERGGREN​ Chief Operations Officer ELIZABETH MOORE Product Designer RAJESH SANTOSHI​ VP Marketing ROBIN KLINE Content Developer

41. PLAN FOR PRODUCT LAUNCH  Presentation title 41 PLANNING Synergize scalable e-commerce MARKETING Disseminate standardized metrics DESIGN Coordinate e- business applications STRATEGY Foster holistically superior methodologies LAUNCH Deploy strategic networks with compelling e- business needs

42. TIMELINE 42 SEP 20XX NOV 20XX JAN 20XX MAR 20XX MAY 20XX Synergize scalable e-commerce Disseminate standardized metrics Coordinate e- business applications Foster holistically superior methodologies Deploy strategic networks with compelling e- business needs

43. AREAS OF FOCUS 43 B2B MARKET SCENARIOS Develop winning strategies to keep ahead of the competition Capitalize on low-hanging fruit to identify a ballpark value Visualize customer directed convergence CLOUD-BASED OPPORTUNITIES Iterative approaches to corporate strategy Establish a management framework from the inside

44. HOW WE GET THERE Presentation title 44 ROI Envision multimedia-based expertise and cross-media growth strategies Visualize quality intellectual capital Engage worldwide methodologies with web-enabled technologies NICHE MARKETS Pursue scalable customer service through sustainable strategies Engage top-line web services with cutting-edge deliverables SUPPLY CHAINS Cultivate one-to-one customer service with robust ideas Maximize timely deliverables for real-time schemas

45. summary Presentation title 45 At Contoso, we believe in giving 110%. By using our next-generation data architecture, we help organizations virtually manage agile workflows. We thrive because of our market knowledge and great team behind our product. As our CEO says, "Efficiencies will come from proactively transforming how we do business."

46. THANK YOU Mirjam Nilsson​ [email protected] www.contoso.com