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    Pre-Test: Planning Training Session

    Uploaded by

    Christian Paul Casido
    This document contains a 15-question pre-test about cookery tools and techniques. The pre-test is meant to measure a student's prior knowledge in cookery before undertaking training. It includes multiple choice questions about tools like spatulas, knives, whisks and bowls. It also asks about cooking techniques like making butter curls and different types of sandwiches. An answer key is provided at the end to allow self-grading of the pre-test.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Pre-Test: Planning Training Session

    Uploaded by

    Christian Paul Casido
    33 views4 pages
    This document contains a 15-question pre-test about cookery tools and techniques. The pre-test is meant to measure a student's prior knowledge in cookery before undertaking training. It includes multiple choice questions about tools like spatulas, knives, whisks and bowls. It also asks about cooking techniques like making butter curls and different types of sandwiches. An answer key is provided at the end to allow self-grading of the pre-test.

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    This document contains a 15-question pre-test about cookery tools and techniques. The pre-test is meant to measure a student's prior knowledge in cookery before undertaking training. It includes multiple choice questions about tools like spatulas, knives, whisks and bowls. It also asks about cooking techniques like making butter curls and different types of sandwiches. An answer key is provided at the end to allow self-grading of the pre-test.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    33 views4 pages

    Pre-Test: Planning Training Session

    Uploaded by

    Christian Paul Casido
    This document contains a 15-question pre-test about cookery tools and techniques. The pre-test is meant to measure a student's prior knowledge in cookery before undertaking training. It includes multiple choice questions about tools like spatulas, knives, whisks and bowls. It also asks about cooking techniques like making butter curls and different types of sandwiches. An answer key is provided at the end to allow self-grading of the pre-test.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 4

    PRE-TEST

    Name: _______________________________________ Date: ____________________ Score: __________

    School: ___________________________________ COOKERY NC II

    MULTIPLE CHOICE. The following questions will measure your prior knowledge

    in cookery. Write your answer in your answer sheet.

    1. ___________ is used to apply food spreads, over bread slices.

    A. Sandwich Spatula C. Oven

    B. Rubber Scraper D. Chiller

    2. ____________ to cut a pocket in toast and waffles. Cut sandwiches in different shapes like
    rectangles, triangles and circles.

    A. Ball Cutter C. Channel Knife

    B. Rubber Scraper D. Scissors

    3. ____________is used for manipulating food, like spreading

    A. Ball Cutter C. Channel Knife

    B. Rubber Scraper D. Spatula

    4. ____________ a small knife with a blunt edged blade that is used to apply spreads, such
    as butter, peanut butter, and cream cheese, on bread or dinner rolls.

    A. Wire Whip C. Butter Knife

    B. French Knife D. Butter Cutter

    5. ____________is used for making butter curls

    A. Wire Whip C. Zester

    B. French Knife D. Butter Cutter

    6. ____________ a plastic serrated edge knife that is designed to slice lettuce

    A. Kitchen Shears C. lettuce knife

    B. French Knife D. Butter Cutter


    Date Developed: Document No.
    Planning November 08, 2019 Issued by:
    Training Session Developed by: SLSU Lucena Page
    COOKERY NC II Christian Paul C. Casido Campus
    7. ____________ use to protect the table when slicing bread.

    A. Ball Cutter C. Oven

    B. Rubber Scraper D. Cutting Board

    8. _____________ is designed to press potato and cooked vegetables

    A. Ball Cutter C. Oven

    B. Potato Masher D. Chiller

    9. ________________ a batter made of egg whites and yolks that are whipped separately,
    and then folded together.

    A. Biscuit C. Finger Foods

    B. Appetizers D. Hors D’oeuvres

    10____________ is for keeping cold foods chilled for service

    A. Ball Cutter C. Oven

    B. Rubber Scraper D. Chiller

    11. ________________ a small, prepared and usually decorative food, held in the fingers and
    often eaten in one bite.

    A. Canapes C. Finger Foods

    B. Appetizers D. Hors D’oeuvres

    12. ________________ to hold ingredients while they are being mixed.

    A. wire whisk C. Mixing Bowl

    B. Measuring spoon D. Spatula

    Date Developed: Document No.


    Planning November 08, 2019 Issued by:
    Training Session Developed by: SLSU Lucena Page
    COOKERY NC II Christian Paul C. Casido Campus
    13. ________________ kitchen utensil used to slice through a medium amount of food
    ingredients

    A. Sandwich knife C. mini knife

    B. Chef knife D. butter knife

    14. ________________ Designed for thick sandwiches, this knife is made to cut easily and
    quickly through a variety of sandwich ingredients.

    A. Deli knife C. lettuce knife

    B. Butter knife D. Chef knife

    15. ________________ sandwich is made up of two slices of bread that is sometimes toasted.
    The crusts may or may not be removed, depending upon your preference

    A. Plain C. Snacks

    B. Ribbon D. Pinwheel

    Date Developed: Document No.


    Planning November 08, 2019 Issued by:
    Training Session Developed by: SLSU Lucena Page
    COOKERY NC II Christian Paul C. Casido Campus
    ANSWER KEY FOR PRE-TEST

    1. A

    2. D

    3. D

    4. C

    5. D

    6. C

    7. D

    8. B

    9. A

    10. D

    11. A

    12. C

    13. A

    14. A

    15. A

    Date Developed: Document No.


    Planning November 08, 2019 Issued by:
    Training Session Developed by: SLSU Lucena Page
    COOKERY NC II Christian Paul C. Casido Campus

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