INSTITUTIONAL ASSESSMENT

(COLD MEALS)

COOKERY NC11

Name: __________________________________________ Date: _________________________

Directions: Read the questions carefully. Encircle the correct answer.

1. It stimulated appetite and it should be served at the first course in the menu.
a. Hot Hors d’ eouvres
b. Cocktail
c. Canape
d. Cold hors d’ eouvres
2. Which of the following processes is cooked by dry heat?
a. Bake
b. Boil
c. Broil
d. Steam
3. A term used for a dish made of salad plants or greens alone or in combination with other food
plus dressing.
a. Cold storage
b. Chilling
c. Freezing
d. Refrigerating
4. It is a dish of fruit and shellfish that is served before meal
a. Cocktail
b. Relishes
c. Canapes
d. Antipasto
5. Which of the following is usually a combination of vegetable protein foods?
a. Fruit salad
b. High protein salad
c. Gelatin salad
d. Vegetable salad
6. Which of the following types of bread is used for sandwich?
a. Loaf bread
b. Raisin bread
c. Wheat bread
d. Yeast bread
7. These are tiny open-faced sandwiches of bite size and usually high flavored.
a. Appetizer salad
 b. Canapes
c. Cocktail
d. Relishes
8. Pickled herring, smoked salmon, chopped chicken livers and stuffed eggs are called __________.
a. Appetizer salad
b. Canapes
c. Hors d’ eouvres
d. Relishes
9. A mixture of the two immisable liquids, one being suspended in the other is.
a. Emulsion
b. Salad
c. Salad dressing
d. Vegetable dressing
10. What equipment is appropriate in serving hot sandwich?
a. Tray
b. Bowl
c. Basin
d. Service ware
11. These are small pieces or portions of highly seasoned food usually served before a meal.
a. Antipasto
b. Canapes
c. Soup
d. Appetizer
12. Which of the following technique is the most common when storing sandwiches?
a. Cold storage
b. Chilling
c. Freezing
d. Refrigerating
13. Appetizers that are served between the soup and fish course.
a. Cold hors d’ eouvres
b. Hot hors d’ eouvres
c. Rich hors d’ eouvres
d. Canapes
14. Which of the following types of sandwich is grilled before serving?
a. Cream sandwich
b. Hot sandwich
c. Wheat sandwich
d. Sliced or white sandwich
15. What do you call the ingredients placed between the slices of bread or pastries?
a. Fillings
b. Frosting
c. Icing
 d. Toppings
16. Which of the following appetizers consist of shrimp, lobster, fruits and vegetable juices?
a. Canapes
b. Cocktail
c. Hors d’ eouvres
d. Relishes
17. What makes a sandwich looks appetizing?
a. Filling
b. Bread
c. Garnishes
d. Trimmings
18. It is used to remove the skin covering of a fruit vegetable.
a. Chef’s knife
b. Bread knife
c. Paring knife
d. Butchers knife
19. A sandwich is one or 2 pieces of _________________ with filling.
a. Biscuit
b. Bread
c. Cookies
d. Pastries
20. This includes carrots and curl lettuce, cucumber sticks, turnips and olives.
a. Cocktail
b. Relishes
c. Canapes
d. Hors d’ eouvres
21. The following salad contains one or more combination of fruits which have dressing.
a. Coleslaw
b. Fruit salad
c. High protein salad
d. Vegetable salad
22. Which of the following techniques is the most suited when storing appetizers?
a. Chilling
b. Cold storage
c. Freezing
d. Refrigerating
23. Which of the following types of sandwich is serve right from the pantry?
a. Cold sandwich
b. Hot sandwich
c. Regular sandwich
d. Special sandwich
24. Which of the following bread is used for sandwich?
 a. Loaf bread
b. Raisin bread
c. Wheat bread
d. Yeast bread
25. Which of the following types of salad dressing is popular on tossed salad?
a. Cooked salad dressing
b. French dressing
c. Thousand-island dressing
d. Vegetable dressing
 TRAINING ACTIVITY MATRIX
COOKERY NC11

Training Trainees Facilities/Tools Venue Date and Time Remarks

Activity and Equipment (Workstation)

Prayer

LCD Learning
All Trainees Projector Resource Area Day 1
Laptop
Checking of
Attendance

Orientation of
Trainees

Self-
Introduction of
each trainees

LCD Learning
All Trainees Projector Resource Area Day 1
Laptop
Course
Expectation

Objectives of
Training

Rules and
Regulations of
the Training
Center
 TRAINING ACTIVITY MATRIX
COOKERY NC11

Training Activity Trainee Facilities/Tools Venue Date and Remarks

and Equipment (Workstation) Time

Prayer

LCD Learning
Checking of All Trainees Projector Resource Area Day 2
attendance Laptop

Motivation

Safety
Practices and
Good
Housekeeping

LCD Learning
All Trainees Projector Resource Area Day 2
Laptop
Participate in
Workplace
Communication

Work in a Team
Environment

Team Role and

Responsibility
 TRAINING ACTIVITY MATRIX
COOKERY NC11

Training Activity Trainee Facilities/Tools Venue Date and Remarks

and Equipment (Workstation) Time

Prayer

LCD Learning
Checking of All Trainees Projector Resource Area Day 3
attendance Laptop

Motivation

Update
Continously
Relevant
industry
knowledge
LCD Learning
All Trainees Projector Resource Area Day 3
Laptop

Practice
Personal
Grooming and
Hygiene
 TRAINING ACTIVITY MATRIX
COOKERY NC11

Training Activity Trainee Facilities/Tools Venue Date and Remarks

and Equipment (Workstation) Time

Prayer

LCD Learning
All Trainees Projector Resource Area Day 4
Laptop
Checking of
attendance

Motivation

Do’s and Don’ts

in the Kitchen
LCD Learning
All Trainees Projector Resource Area Day 4
Laptop

Safety Practices
in the kitchen
 TRAINING ACTIVITY MATRIX
COOKERY NC11

Training Activity Trainee Facilities/Tools Venue Date and Remarks

and (Workstation) Time
Equipment
Prayer

Checking of LCD Learning

attendance All Trainees Projector Resource Area Day 5
Laptop
Motivation

Clean and
Maintain Kitchen
Premises

 Clean, Cleaning Tools

sanitize Group 1 @ and materials Workshop Day 5
and store 2 Soaps
equipment Detergents

 Clean,
sanitize Group 3 @ Cleaning tools
premises 4 and materials Workshop Day 5
Soaps
Detergents

 Dispose of Garbage Bins

waste Group 5 Brooms Workshop
Dustpans Day 5
 TRAINING ACTIVITY MATRIX
COOKERY NC11

Training Activity Trainee Facilities/Tools Venue Date and Remarks

and (Workstation) Time
Equipment
Prayer

Checking of LCD Learning

attendance All Trainees Projector Resource Area Day 6
Laptop
Motivation

Clean and
Maintain Kitchen
Premises

 Clean, Cleaning Tools

sanitize Group 4 @ and materials Workshop Day 6
and store 5 Soaps
equipment Detergents

 Clean,
sanitize Group 2 @ Cleaning tools
premises 3 and materials Workshop Day 6
Soaps
Detergents

 Dispose of Garbage Bins

waste Group 1 Brooms Workshop
Dustpans Day 6
 TRAINING ACTIVITY MATRIX
COOKERY NC11

Training Activity Trainee Facilities/Tools Venue Date Remarks

and (Workstation) and
Equipment Time
Prayer

Checking of attendance LCD Learning

All Projector Resource Area Day 7
Motivation Trainees Laptop

Prepare Stocks, Sauces

and Soups

LCD
 Stocks, glazes Projector Learning
and essences All Laptop Resource Area Day 7
Trainees CBLM

 Preparation of
Soup All LCD Learning
Trainees Projector Resource Area Day 7
Laptop
CBLM

 Storing stocks, LCD

sauces and All Projector Learning
soups Trainees Laptop Resource Area Day 7
CBLM
 TRAINING ACTIVITY MATRIX
COOKERY NC11

Training Activity Trainee Facilities/Tools and Venue Date Remarks

Equipment (Workstation) and
Time
Prayer

Checking of LCD Learning

attendance All Projector Resource Day 8
Trainees Laptop Area
Motivation

Prepare Stocks, Sauces

and Soups

 Pots and
 Creamy Corn pans Laboratory
White soup Group 1  Bowls and Area Day 8
measuring
cup
 Weighing
 Pumpkin Soup Group 2 scale Laboratory Day 8
 Knife Area
 Chopping
board
 Egg Drop Soup Group 3  Wooden Laboratory Day 8
spoon Area
 Mixing bowl
 Cleaning
 Mushroom Group 4 material Laboratory Day 8
Soup Area

 Creamy Group 5 Laboratory

Panadera Area Day 8
Cheese Soup
 TRAINING ACTIVITY MATRIX
COOKERY NC11

Training Activity Trainee Facilities/Tools Venue Date Remarks

and (Workstation) and
Equipment Time
Prayer

Checking of attendance LCD Learning

All Projector Resource Day 9
Motivation Trainees Laptop Area

Prepare Appetizers

 Variety and
Ingredients of
Appetizers

 Classification of
appetizers LCD
All Projector Learning Day 9
 Tools and Trainees Laptop Resource
Equipment CBLM Area
Needed in
preparing
Appetizers

 How to prepare
Appetizers
  Nutritional Value
of Appetizers

TRAINING ACTIVITY MATRIX

COOKERY NC11

Training Activity Trainee Facilities/Tools Venue Date Remarks

and (Workstation) and
Equipment Time
Prayer

Checking of attendance LCD Learning

All Projector Resource Area Day 10
Motivation Trainees Laptop

Prepare Appetizers

 Canape Group 1 Laboratory

Area Day 10

 Croquette balls Group 2 Laboratory Day 10

Area

 Dynamite Group 3 Laboratory Day 10

Area

 Nachos and Group 4 Laboratory Day 10

cheese dips Area

 Fruits in shapes Group 5 Laboratory Day 10

Area
 TRAINING ACTIVITY MATRIX
COOKERY NC11

Training Activity Trainee Facilities/Tools Venue Date Remarks

and (Workstation) and
Equipment Time
Prayer

Checking of attendance LCD Learning

All Projector Resource Day 11
Motivation Trainees Laptop Area

Prepare Salad and Salad

Dressing

 Variety and
Ingredients of
Salad and Salad
Dressing

 Classification of
Salad and Salad LCD
Dressing All Projector Learning Day 11
Trainees Laptop Resource
 Tools and CBLM Area
Equipment
Needed in
preparing Salad
and Salad
Dressing

 How to prepare
 Salad and Salad
Dressing

 Nutritional Value
of Salad and
Salad Dressing

TRAINING ACTIVITY MATRIX

COOKERY NC11

Training Activity Trainee Facilities/Tools Venue Date Remarks

and (Workstation) and
Equipment Time
Prayer

Checking of attendance LCD Learning

All Projector Resource Day 12
Motivation Trainees Laptop Area

Prepare Salad and Salad

Dressing

 Waldorf Salad Laboratory

with Thousand Group 1 Area Day 12
Island Dressing

 Potato salad Group 2 Laboratory Day 12

with Area
Mayonnaise
Dressing

 Leafy salad with Group 3 Laboratory Day 12

Vinaigrette Area
Dressing
Laboratory
 Combination Group 4 Area Day 12
Salad with One
 Minute Creamy
Dressing

Laboratory
 Asian Salad with Group 5 Area Day 12
one minute
creamy dressing

TRAINING ACTIVITY MATRIX

COOKERY NC11

Training Activity Trainee Facilities/Tools Venue Date Remarks

and (Workstation) and
Equipment Time
Prayer

Checking of attendance LCD Learning

All Projector Resource Day 13
Motivation Trainees Laptop Area

Prepared Sandwiches

 Variety and
Ingredients of
Sandwiches

 Classification of
Sandwiches LCD
All Projector Learning Day 13
Trainees Laptop Resource
 Tools and CBLM Area
Equipment
Needed in
preparing
Sandwiches

 How to prepare
Sandwiches
 Nutritional Value
of Sandwiches