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    Exam 2nd Quarter Cookery

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    Rach Elle
    This document contains a 50 question multiple choice exam on cookery topics for a senior high school second quarter examination. The exam covers identification and use of kitchen tools and equipment, food safety principles, dessert and sauce preparation techniques, and food packaging and presentation best practices. Students are asked to choose the best answer for each question and record their responses on the answer sheet provided.

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    Exam 2nd Quarter Cookery

    Uploaded by

    Rach Elle
    566 views2 pages
    This document contains a 50 question multiple choice exam on cookery topics for a senior high school second quarter examination. The exam covers identification and use of kitchen tools and equipment, food safety principles, dessert and sauce preparation techniques, and food packaging and presentation best practices. Students are asked to choose the best answer for each question and record their responses on the answer sheet provided.

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    exam 2nd quarter cookery

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    This document contains a 50 question multiple choice exam on cookery topics for a senior high school second quarter examination. The exam covers identification and use of kitchen tools and equipment, food safety principles, dessert and sauce preparation techniques, and food packaging and presentation best practices. Students are asked to choose the best answer for each question and record their responses on the answer sheet provided.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    566 views2 pages

    Exam 2nd Quarter Cookery

    Uploaded by

    Rach Elle
    This document contains a 50 question multiple choice exam on cookery topics for a senior high school second quarter examination. The exam covers identification and use of kitchen tools and equipment, food safety principles, dessert and sauce preparation techniques, and food packaging and presentation best practices. Students are asked to choose the best answer for each question and record their responses on the answer sheet provided.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    SENIOR HIGH SCHOOL

    SECOND QUARTER EXAMINATION


    FIRST SEMESTER
    COOKERY

    Name:__________________________________________________ Score:________________
    Grade & Section:__________________________________________ Date:_________________
    Multiple Choice Instruction: Read the questions carefully and choose the best answer. Write your
    answer on the space provided before the number
    8. Which of the following cannot be used as
    garnishing in dessert?
    1. It is the most important principle for sandwich
    safety after preparation to avoid spoilage. A. Fruit B. Chocolate C. Nut D. Flower

    A. 4 – 40 – 140 C. 4 –140 – 40 9. Which of the following tools is used for measuring


    B. 140 – 4 – 40 D. 40 – 140 – 4 small quantity of ingredients like salt, baking powder
    and others.
    2. Which tool is used to measure serving of soft
    foods, such as filling ice cream, and mashed potato? A. Measuring Cup C. Measuring Spoon
    B. Funnels D. Spatula
    A. potato masher C. scooper
    B. scoop or dipper D. baster
    10. Which of the following tools and equipment is
    3. There are many kinds of kitchen knives, each with a used to chop, blend, mix, whip, puree, grate, and
    special use. Which one is used to cut thick liquefy foods?
    sandwiches?
    A. Blender B. Mixer C. Grater D. Range
    A. butcher knife C. paring knife
    11. Which of the following tools is used for mixing
    B. deli knife D. sandwich knife
    ingredients. It comes in different sizes: small, medium,
    4. A small flat, round bladed utensil that is serrated on and large.
    one side and smooth on the other, used to apply food
    A. Measuring Cup C. Measuring Spoon
    spreads over bread slices.
    B. Funnels D. Mixing bowl
    A. Cutting Board C. Measuring Spoon
    B. Sandwich Spatula D. Serrated Knife 12. Which of the following tools and equipment used
    when temperatures must be kept below boiling, such
    5. A plastic, serrated edge knife that is designed to as egg sauces, puddings and to keep foods warm
    slice lettuce without causing the edges to turn brown. without overcooking.
    A. Lettuce Knife C. Mixing Spoon A. Blender B. Mixer C. Grater D. Double boiler
    B. Bread Toaster D. Grill
    13. Which of the following material is made from
    6. A knife with a sharp edge that has saw like notches wood pulp and used for flexible packaging of goods?
    or teeth used to slice bread, fruits and vegetables.
    A. Cellophane B. Glass C. Metal D. Paper
    A. butcher knife C. paring knife
    B. deli knife D. bread knife 14. A thin and transparent material that is made of
    cellulose and contains variable amount of
    7. Which of the following tools is used for whipping water and softener
    eggs or butter, and for blending gravies, sauces and
    soups? A. Cellophane B. Glass C. Metal D. Paper

    A. Grater C. Spatula 15. This packaging material is transparent and able to


    B. Whisks D. Scraper withstand heat treatments such as pasteurization and
    sterilization.

    A. Cellophane B. Glass C. Metal D. Paper


    16. It comes in wood and plastic, use to protect the C. Make garnishes edible
    table while slicing bread. _________ D. Use monotype plate
    27. In plating and presenting food, which among the
    A. Cutting Board C. Measuring Spoon
    following statement is related to texture?
    B. Sandwich Spatula D. Serrated Knife
    A. Enhances plate presentation
    17. Pyrex bowls that are large enough to hold the
    B. Adds visual interest to the food
    ingredients while they are being mixed. _________
    C. Plays important part in plate presentation
    A. Measuring Cup C. Measuring Spoon D. Serves as frame of the presentation
    B. Funnels D. Mixing bowl
    28. The purpose of storing desserts is to
    18. Used to combine ingredients. _________
    A. Increase its volume
    A. Cutting Board C. Measuring Spoon B. Soften food tissues
    B. Spatula D. Serrated Knife C. Improve the palatability
    D. Enhance freshness and quality
    19. A set of individual measuring spoons used to
    measure small quantities of ingredients. ________ 29. What is the process of putting your product into
    containers for easy distribution?
    A. Measuring Cup C. Measuring Spoon
    B. Funnels D. Mixing bowl A. Packaging B. Labeling C. Wrapping D. Storing

    20. Are flat heated surface or wheel where food is 30. This term refers to packaging in large standardized
    directly cooked. _________ containers for efficient shipping and handling

    A. Blender B. Mixer C. Grater D. Range A. Aseptically C. Packaging

    21. A typically small electric kitchen appliance B. Bulk D. Containerization


    designed to toast multiple types of bread products.
    31-38 (Prepare sandwiches-Done though individual
    _________
    practical demonstration)
    A. Blender B. Mixer C. Bread toaster D. Range
    39-46 (Prepare desserts- Done though individual
    22. Which of these sauce is best for a simple dessert? practical demonstration)

    A. Cold B. Light C. Hot Fudge D. Rich 47-50 (Package prepared food stuff- Done though
    individual practical demonstration)
    23. The following are thickening agents used in the
    preparation of sauce, EXCEPT

    A. Baking Powder C. Corn starch


    B. Cream D. Egg

    24. Which of the following is considered the simplest


    dessert?

    A. Custard B. Fruits C. Gelatin D. Puddings

    25. All of the following are characteristics of good fruit


    desserts, EXCEPT

    A. Appetizing aroma
    B. Simple and attractive
    C. Slightly chilled temperature
    D. Moderately sweet
    26. Which of the following guidelines should not be
    practiced in plating dessert?

    A. Layer flavors and texture


    B. Don’t crowd the plate

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