Republic of the Philippines

Department of Education
Region III – Central Luzon
Schools Division Office of Pampanga
District of San Simon
Sta. Monica High School
Sta. Monica, San Simon, Pampanga
First Periodical Test in COOKERY 9

Directions: Read the following Statements carefully then choose the best answer from the given
choices. STRICTLY NO ERASURES.

1. What type of culinary utensil is used to beat, blend, mix, and blend batter, as well as gravies, sauces,
and soups?
a. funnel b. grater c. spoon d. whisk

2. Which of the following is a material used for salad making and dessert that need great care to ensure
long shelf life?
a. aluminum b. cast iron c. glass d. stainless steel

3. What is the tool that has a chamber or compartment used for cooking, baking, heating, or drying?
a. chiller b. freezer c. mixer d. oven

4. Which of the following knife is used for trimming and paring fruits and vegetable?
a. butcher knife b. french knife c. paring knife d. shears

5. What is the tool used to open a food container easily, and comfortably grip and turn knob?
a. can opener b. spatula c. spoon d. whisk

6. Which of the tools below is used to grate, shred, slice and separate foods such as carrots, cabbage and
cheese?
a. can opener b. grater c. kitchen shears d. spoon

7. You work as a sales representative in the store. One of the customers is looking for cooking materials
that can be used to make salads and desserts but not practical to use for top or surface cooking. What
are you able to give him/her?
a. aluminum b. cast iron c. glass d. Teflon

8. Which of the following statements should be avoided when doing the dishes?
a. adding a tablespoon of baking soda to soapy water will soften hands while cutting grease.
b. dishes can be washed easily if you keep them under the water while scrubbing them for particles
to lift away.
c. wash greasy pots and pans first, before glassware.
d. wash the lightest soiled items first.

9. Analiza find it hard to remove tough soils from the used pots and pans. It does not respond to different
cleaning agent she used if you will help her, which of the following will you recommend that will surely solve
her problem?
a. abrasive b. acid cleaner c. detergent d. solvent cleaner

10. The chemical agent used to as degreaser on surfaces where grease has burned on.
a. abrasive b. acid cleaner c. detergent d. solvent cleaner

11. Foam is use to increase the contact time of the chemical solutions to _____________ with less
mechanical force.
 a. improve cleaning b. improve contact time c. increase foams d. increase fumes

12. This is utilized to clean the interior surfaces tanks and pipeline of liquid process equipment
a. clean in place b. clean is place c. clean its place d. clean out of place

13. Arrange the following procedures in washing the dishes

1. scrape and pre-rinse the dishes
2. air dry the dishes
3. rinse the dishes
4. wash the dishes
5. sanitize the dishes
a. 1,2,3,4,5 c. 1,4,3,2,5
b. 1,3,4,2,5 d. 1,5,4,3,2

14. What is the proper order in washing the dishes?

a. chinawares, flatwares, glasswares, ladles, pots and pans
b. flatwares, glasswares, chinawares, ladles, pots and pans
c. glasswares, flatwares, chinawares, ladle, pots and pans
d. ladles, chinawares flatwares, glasswares, pots and pans

15. If you were ask to helped in the cleaning, sanitizing, and storing of the tools in the canteen after using
them, what are the materials you need to use?
a. dish cloth, dishpan, dish soap, water
b. dish cloth, dish drainer, dispenser, water
c. downy, dishcloth, dispenser, water
d. dish cloth, dish drainer, dish cloth, water

16. In cleaning the kitchen premises the following should be cleaned properly EXCEPT.
a. counter tops, tables b. cupboards, drawers c. sink, floor area d. shed and ground

17. When it comes to cleaning agents, what should you avoid?

a. ensure adequate ventilation c. mix chemicals for any reason.
b. have knowledge of basic first aid. d. wear protective eye and face wear.

18. A food service department's entire facility cleaning and maintenance program must be designed to
represent sanitation as "a way of life." The following methods can be used to obtain sanitation
outcomes in a facility, with the exception of:
a. cleaning materials can be used however you like.
b. inspections and performance reviews that are frequent and significant.
c. providing the necessary supplies and equipment to complete tasks.
d. rigid scheduling of assignments that are clearly understood by workers.

19. The small portion of food serves before a meal to stimulate the appetite called
a. appendices b. appetizer c. apples d. applique

20. Cleaning your kitchen regularly is very important not only to keep it looking its best, but also to remove
all that accumulate regularly in the kitchen area EXCEPT…
a. bacteria b. foods c. germs d. trash

21. In wiping the dishes, you can use a piece of ____ if you cannot buy a dish cloth.
a. box b. clean rag c. paper towel d. stick

22. What is being cooked in deep fryer or frying pan?

a. bread b. bruschetta c. deep fried appetizer d. grilled appetizer

23. What is the tool used to measure a small amount of ingredients?

a. beaker b. measuring cup for dry ingredient
 c. measuring cup for liquid ingredients d. measuring spoon

24. Why do we need to garnish the food?

a. to make it more attractive b. to make it fussy
c. to make it dull d. to make it dirty

25. It is used to chopped knife, dice or mince food?

a. butcher’s knife b. french knife c. paring knife d. roasting knife

26. Used to fillet fish and to remove raw meat from the bone
a. boning knife b. butcher’s knife c. french knife d. roast slice

27. Yuri has bread, he wants to cut it into 10 slices. What is used for slicing bread?
a. butcher knife b. bread knife c. paring knife d. roast slicer

28. Which does not belong to the group?

a. bruschetta b. canape c. dessert d. hor’s d euvers

29. They are popular accompaniments to potato chips, crackers, and raw vegetable
a. canapes b. cantaloupe c. cocktails d. dips

30. Your auntie is planning for her 50th birthday party and she just want to prepare a simple appetizer. What
is your advice so that you can help her?
a. canapes b. chips and dips c. fresh fruits and vegetable d. relishes/crudités

31. What is the appetizer that is in form of a fruit or vegetable juice mixed with little alcoholic beverage or
seafood like shrimps, crabs, or lobster served with slightly seasoned sauce?
a. canape b. cocktail c. hor’d oeuvres d. petite salad

32. This salted row or eggs of the sturgeon is called ______

a. caviar b. bruschetta c. cocktail d. tapas

33. Which does not belong to the group?

a. radish slices, pickles, tomatoes b. pickles, chutney, parsley
c. olives asparagus tips d. caviar, shrimp, sardines

34. Which of the following is not advised for storing and securing chemicals and cleaning agents?
a. chemicals and other cleaning agents are clearly labeled, with information about their substance
and application.
b. moisture-resistant and corrosive storage containers should be used.
c. the dates “use by” and “manufactured by” are clearly visible.
d. when not in use, the storage room should be maintained secure and open.

35. Which of the following knives is most commonly used for all types of activities such as peeling and
slicing food in the kitchen?
a. chef’s knife b. rench knife c. paring knife d. utility knife

36. Good Mise en Place is essential so that we can prepare and cook food easily. This means______
a. reach in place b. set in place c. dry in place d. cut in place

37. Mica and Ariel are about to cook their favorite pastry when Mica suddenly forgets the name of the
kitchen utensil made of silicone that is used to combine the ingredients in the bowl. What kitchen tools
would you choose if you were Mica?
a. Rubber scraper b. Spatula c. Wire whisk d. Zester

38. In a restaurant they are serving slices of carrots, celery, cherry tomatoes, zucchini, scallion, green and
red peppers and other vegetable. This is what day called
 a. cocktail b. fruits c. relishes d. salad

39. When making appetizer especially the canapes we should put ________ in our hands to make them
safe and clean
a. apron b. hand gloves c. hand sanitizer d. rags

40. In preparing appetizer especially the canapes we should be ________ different variants to satisfy the
costumer.
a. abundant b. excess c. fresh d. prepared

41. We want to make relishes. How can we make vegetable crisp?

a. hold vegetable for short time in ice water b. put them in warm water
c. put them in an ice box d. soak them in tap water

42. In plating appetizer, we want it to make more appealing and appetizing. So, we should consider
a. color, flavor, texture, shape b. flavor, color, toughness, shape
c. shape, tenderness, flavor, color d. texture, shape, smell color

43. It holds the spread and garnish

a. base b. garnish c. plate d. spread

44. Any food item combination that is placed on the top of the spread which usually gives color, design, and
texture or flavor accent to the canape
a. base b. garnish c. plate d. spread

45. In which of the following situations is good housekeeping practice best shown?
a. emptying the garbage can every other day
b. planning and implanting program of regular cleaning
c. spraying air freshener before and after leaving the room
d. using imported sanitizing and disinfecting materials

46. Storing appetizer could be done through the following techniques EXCEPT
a. chilling b. cold storage c. refrigerate d. stock room

47. Your yaya has a fever but she wants you to give a surprise by making you some appetizer. You didn’t
let her because one of the sanitary practices is to
a. hold the food when you are sick b. keep away the person from the food when ill
c. lift the food even we are sick d. stay on the food when we are sick

48. To refrigerate and reduce the temperature of the food

a. cold storage b. chilling c. refrigerated d. storage

49. Storing appetizer is one of the most important activities done after preparing them to maintain
____________ and avoid spoilage
a. coldness b. freshness c. saltiness d. toughness

50. A slice of Italian bread that is toasted, rubbed with brushed garlic, drizzled with olive oil, served with
toppings like canapes is called __________________
a. bruschetta b. brusheta c. canape d. almond

Prepared By: Checked & Reviewed By: Approved By:

MA. ANGELICA I. CUNANAN MARITES C. MONTEMAYOR IMELDA R. CABRERA

SST-I HT-III/TLE SCHOOL HEAD

KEY TO CORRECTIONS
 1. D
2. C
3. D
4. C
5. 5
6. B
7. C
8. C
9. A
10. D
11. A
12. D
13. C
14. C
15. A
16. D
17. C
18. A
19. B
20. A
21. B
22. C
23. D
24. A
25. B
26. B
27. B
28. C
29. D
30. C
31. B
32. A
33. C
34. D
35. D
36. B
37. B
38. C
39. B
40. D
41. A
42. A
43. A
44. B
45. B
46. D
47. B
48. B
49. B
50. A

Prepared By: Checked & Reviewed By: Approved By:

MA. ANGELICA I. CUNANAN MARITES C. MONTEMAYOR IMELDA R. CABRERA

SST-I HT-III/TLE SCHOOL HEAD