STA. ELENA (CAM.NORTE) COLLEGE, INC.

Purok 10, Brgy. Sta. Elena (Poblacion), Sta. Elena, Camarines Norte
Email Address: [email protected]
Telephone No. (054) 885 – 0700

BASIC EDUCATION DEPARTMENT

FOURTH QUARTER EXAMINATION
TLE 9 – Cookery

Name: ______________________________________________ Score: __________________

Grade/Strand:________________________________________ Date:___________________
DIRECTION: Read the questions carefully. DO NOT MAKE ANY UNNECESSARY MARKS ON
THE ANSWERSHEET. ANY FORM OF ERASURE IS NOT ALLOWED.
I. MULTIPLE CHOICES: Choose the letter of the correct answer. Shade the letter of the
correct answer on the provided answer sheet.

1. The purpose of storing dessert is to

A. increase its volume C. soften food tissues

B. improve the palatability D. enhance freshness and quality

2. Which of this sauce is best for a simple dessert?

A. cold C. hot fudge

B. light D. rich

3. The following are thickening agents used in the preparation of sauce, EXCEPT

A. baking powder C. cream

B. cornstarch D. flour 4

4. Which of the following is considered the simplest dessert?

A. custard C. gelatin

B. fruits D. puddings

5. All of the following are characteristics of good fruit desserts, EXCEPT

A. appetizing aroma C. simple and attractive

B. slightly chilled temperature D. moderately sweet

6. What is the process of putting your product into containers for easy distribution?

A. Packaging C. Wrapping

B. Labeling D. Storing
7. This term refer to packaging in large standardized containers for efficient shipping and

handling

A. aseptically C. packaging

B. bulk D. containerization

8. Which of the following material is made from wood pulp and used for flexible packaging of

goods?

A. Cellophane C. metal

B. Glass D. paper

9. A thin and transparent material that is made of cellulose and contains variable amount of

water and softener.

A. Cellophane C. metal

B. Glass D. paper

10. This packaging material is man-made polymers of very high molecular weight.

A. cellophane C. plastic

B. glass D. metal

11. Which of the following tools is used for whipping eggs or butter, and for blending gravies,

sauces and soups?

A. grater C. whisks

B. spatula D. scraper

12. Which of the following cannot be used as garnishing in dessert?

A. fruit C. chocolate

B. nut D. flower

13. Which of the following guidelines should not be practiced in plating dessert?

A. Layer flavors and texture

B. B. Make garnishes edible

C. Don’t crowd the plate

D. Use monotype of plate

14. Which of the following sanitary practices is not true in storing desserts?

A. Wash utensils and equipment thoroughly

B. Keep away from food when you are ill

C. Store foods and ingredients in a dry place

D. Safeguard the food during distribution

15. In plating and presenting food, which among the following statement is related to texture?

A. Enhances plate presentation

B. Plays important part in plate presentation

C. Adds visual interest to the food

D. Serves as frame of the presentation

16. Which of the following tools is used for measuring small quantity of ingredients like salt,

baking powder and others?

A. measuring cup C. funnels

B. measuring spoon D. spatula

17. Which of the following tools and equipment is used to chop, blend, mix, whip, puree, grate,

and liquefy foods?

A. blender C. grater

B. mixer D. range

18. This is a sweet course or dish which is usually served at the end of a meal.

A. Sauce C. Stock

B. Dessert D. Appetizer

19. All of the following are characteristics of good fruit desserts, EXCEPT

A. appetizing aroma C. simple and attractive

B. slightly chilled temperature D. moderately sweet

20. What is the process of putting your product into containers for easy distribution?

A. Packaging C. Wrapping

B. Labeling D. Storing
21. Which of the following sanitary practices is not true in storing desserts?

A. Wash utensils and equipment thoroughly

B. Keep away from food when you are ill

C. Store foods and ingredients in a dry place

D. Safeguard the food during distribution

22. In plating and presenting food, which among the following statement is related to texture?

A. Enhances plate presentation

B. Plays important part in plate presentation

C. Adds visual interest to the food

D. Serves as frame of the presentation

23. It is the most important principle for sandwich safety after preparation to avoid spoilage.

A. 4 – 40 - 140 C. 140 – 4 - 40

B. 4- 140 – 40 D. 40 – 140 - 4

24. Which of the following considerations is essential in choosing ingredients for high quality

salads?

A. Quality and quantity C. freshness and variety

B. Texture and color D. crispiness and taste

25. Which of the following guidelines is not included in making vegetable salad?

A. Cooked to a firm, crisp texture and good color

B. Cooked until completely tender but not overcooked

C. Thoroughly drained and chilled before using

D. Marinated or soaked in a seasoned liquid

24. Which of the following procedures for quantity green salad production is the last step to do?

A. Arrange salad plates on worktables

B. Add dressing before serving

C. Prepare all ingredients

D. Refrigerate until serving

25. Which of the following appetizers is made out of thin slices of bread in different shapes?

A. Relish C. Hors D’ Oeuvres

B. Cocktail D. Canapé
26. These also called toasted sandwiches are simple sandwiches that are buttered on the

outside and browned on the griddle, in a hot oven, or in a Panini grill (see sidebar).

A. Filled Rolls C. Grilled Sandwich

B. Regular Hot Sandwich D. Hot Open Faced

27. These are made by dipping sandwiches in beaten egg and sometimes in bread crumbs, and

then deep-fry.

A. Deep Fried Sandwich C. Filled Rolls

B. Hot Open Faced D. Regular Hot Sandwich

28. Flavored breads served with dips like quesadillas and burritos.

A. Filled Rolls C. Regular Hot Sandwich

B. Hot Open Faced D. Deep Fried Sandwich

29. It is the part upon which the Ingredients are placed, consists of some form of bread or dough

produce that is whole or sliced.

A. Base C. Moistening Agent

B. Filling D. None of these

30. Is meant to bind the sandwich providing an improvement of both flavor and texture. It acts as

the protective layer between the filling and the structure, preventing the filling from softening

or wetting the bread.

A. Base C. Moistening Agent

B. Filling D. None of these

31. This consists of one or more ingredients that are stacked, layered or folded within or on the

structure to form the sandwich.

A. Base C. Moistening Agent

B. Filling D. None of these

32. These are long rectangular loaves that provide square slices. It is one of the most versatile

sandwich bread, it comes in various flavors and goes well with everything and toast nicely.

A. White Bread C. Whole Wheat Bread

B. Rye Bread D. Sandwich Rolls

33. It is a classic bread for sandwiches, it is nutritionally superior to white bread, taste better and

have more interesting textures, slightly more compact and brownish in color.
 A. White Bread C. Whole Wheat Bread

B. Rye Bread D. Sandwich Rolls

34. It is stronger tasting bread than white and whole wheat. A heavy and a hearty flavor bread

that goes with so many types of meat and condiments.

A. White Bread C. Whole Wheat Bread

B. Rye Bread D. Sandwich Rolls

35. Come in all sizes, shapes and textures. The softest include hamburger buns and hot dog

rolls.

A. White Bread C. Whole Wheat Bread

B. Rye Bread D. Sandwich Rolls

36. Comes in both white and whole wheat. As the flat bread bakes, it puffs up, forming a pocket

that is perfect for stuffing.

A. Pita C. Focaccia

B. Lavash D. Tortillas

37. Flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive oil. It is sold

by whole and cut into squares, split and filled.

A. Pita C. Focaccia

B. Lavash D. Tortillas

38. Refers to Ingredients such as sliced or cooked meat, poultry and cheese.

A. Filling C. Moist Filling

B. Dry Filling D. None of these

39. Refers to Ingredients mixed with salad dressing or mayonnaise.

A. Filling C. Moist Filling

B. Dry Filling D. None of these

40. It protects the bread from soaking up moisture from the filling.

A. Spread C. Mayonnaise

B. Butter D. All of the above

41. The following are filling EXCEPT.

A. Egg C. Salmon

B. Ham D. Butter
42. To draw, fold in order to cover

A. Wrapping C. Chilling

B. Freezing D. Wrapping Materials

43. Used package sandwich.

A. Refrigeration C. Chiller

B. Freezing D. Wrapping Materials

44. The process of preserving perishable food on a large scale by means of refrigeration.

A. Refrigeration C. Freezing

B. Cold Storage D. Chilling

45. To refrigerate or to reduce the temperature of food.

A. Chilling C. Freezing

B. Refrigeration D. Cold Storage

46. Application of low temperature that changes the state of water in the food from liquid to solid

ice.

A. Chilling C. Freezing

B. Refrigeration D. Cold Storage

47. What do we call small flat, round bladed utensil that is serrated on one side and smooth on

the other, appearing somewhat like a round spatula. It is used to apply food spreads, over

bread slices?

A. Rubber Spatula C. Sandwich Spatula

B. Scissor D. Grater

48. Which of the following is used to cut customized edges on bread for tea sandwiches, hors

d’oeuvres, or children’s sandwiches?

A. Rubber Spatula C. Sandwich Spatula

B. Scissor D. Grater

49. Small, medium and large. Small ones are perfect for cutting out the tinier breads for tea

sandwiches and medium and large for making larger sandwiches.

A. Rubber Spatula C. Grater

B. Cookie Cutter D. Shredder

 50. 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. Deli Knife C. Butter Knife

B. Chef Knife D. Lettuce Knife

Prepared by:

Prepared by: Noted by:

JOSUA C. ANDES MARJHON O. GIROY

Subject Teacher Principal, Basic Education