CALUMPIT NATIONAL HIGH SCHOOL

Calumpang, Calumpit, Bulacan

SY. 2022-2023

FIRST QUARTER PRE-TEST IN TLE 9

COOKERY 9

MULTIPLE CHOICE: Read each statement carefully. Write the letter of the correct answer. Use CAPITAL letter.

1. Is mostly used in the kitchen and most popular because it is lightweight, attractive and less expensive. It also gives even heat distribution
no matter what heat temperature you have.
A. aluminum B. cast iron C. glass D. stainless
2. It is used for salad making and dessert but not practical for top or surface cooking. Great care is needed to ensure for long shelf life.
A. aluminum B. cast iron C. glass D. stainless
3. This material is durable but must be kept oiled to avoid rusting
A. aluminum B. cast iron C. glass D. stainless
4. A special coating applied inside aluminum or steel pots and pans. It prevents food from sticking to the pan.
A. aluminum B. teflon C. glass D. stainless
5. Is the most popular material used for tools and equipment, but it is more expensive. It is easier to clean and shine and will not wear out
easily.
A. aluminum B. cast iron C. glass D. stainless
6. To avoid scratch on the surface of Teflon, we should use ______ spoon.
A. rubber B. stainless C. plastic D. wooden555[=ss
7. A kitchen tool which is used to open a food container is called ________.
A. can opener B. colander C. cutting board D. knife
8. Are wooden or plastic board where meat, fruits and vegetables are cut.
A. can opener B. colander C. cutting board D. knife
9. Is a kitchen tool which is specifically designed for the purpose of pulping garlic.
A. funnel B. garlic press C. grater D. garlic masher
10. This equipment is necessary in preventing bacterial infections from foods. It has a special compartment for meat, fruits and vegetables to
keep the moisture content of each type of food.
A. blender B. microwave C. refrigerator D. rice cooker
11. Are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
A. blender B. microwave C. refrigerator D. rice cooker
12. These are cleaning agents, solvents or any substance used to wash tablewares, surfaces, and equipment such as soap or soap powders.
A. abrasive B. acid cleaner C. detergent D. solvent cleaner
13. Used periodically in removing mineral deposits and other soils that detergents cannot eliminate such as scale in washing machines and
steam tables, lime buildup on dishwashing machines and rust on shelving
A. abrasive B. acid cleaner C. detergent D. solvent cleaner
14. Commonly referred to as degreasers used on surfaces where grease has burned on.
A. abrasive B. acid cleaner C. detergent D. solvent cleaner
15. Are generally used to remove heavy accumulations of soil that are difficult to remove with detergents, solvents and acids. These
products must be carefully used to avoid damage to the surface being cleaned
A. abrasive B. acid cleaner C. detergent D. solvent cleaner
16. Aling Perlita finds it hard to remove tough soils from the used pots and pans, it does not respond to different cleaning agents 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
17. Method of sanitizing which involves the use of hot water or steam.
A. biological B. chemical C. mechanical D. thermal
18. It is the most common sanitizing method used in restaurants.
A. hot water B. steam C. dry heat D. UV light
19. Method of sanitizing which involve the use of ammonia and carbolic acid.
A. biological B. chemical C. mechanical D. thermal
20. Group of people who originally introduced appetizers as a buffet in the early third century B.C.
A. American B. Athenian C. French D. Roman
21. APERITIFS introduced by the Romans were classified as a liquid appetizer that typically contained _________.
A. alcohol B. sugar C. chemical D. salt
22. Are used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic clock
A. funnel B. laddle C. serving spoon D. measuring cup
23. Sharp-edged scoop for cutting out balls of fruits and vegetables.
A. ball cutter B. butter curler C. rubber scraper D. zester
24. Bright, used to remove zest of citrus fruits.
A. ball cutter B. butter curler C. rubber scraper D. zester

25. It is used for making butter curls.

A. ball cutter B. butter curler C. rubber scraper D. zester
26. Which commonly called as chief’s knife is used to chop, dice, or mince food.
A. citrus knife B. French knife C. kitchen knife D. paring knife
27. A knife which is used for paring fruits and vegetables.
A. citrus knife B. French knife C. kitchen knife D. paring knife

28. Stack the dishes in the proper order namely _______.

A. glassware, silverware, chinaware, and utensils C. silverware, glassware, chinaware, and utensils
B. chinaware, silverware, glassware and utensils D. utensils, glassware, silverware and chinaware
29. What is the first step in washing the dishes?
A. Wear gloves for protection. C. Wash the lightest soiled items first.
B. Scrape all the large pieces of food on the dishes. D. Rinse out brush, sponge and allow to dry.
30. This is the last step in washing the dishes.
A. Wear gloves for protection. C. Get him or her into fresh air immediately.
B. Scrape all the large pieces of food on the dishes. D. Rinse out brush, sponge and allow to dry.
31. If the person has been exposed to poisonous fumes, such as carbon monoxide what is the first aid?
A. remove anything remaining in the mouth. C. read the label of poisonous chemical
B. remove the clothing and pour the body with continuous tap water D. get him or her into fresh air immediately
32. What first aid should be done if the person swallowed the poison?
A. remove anything remaining in the mouth. C. read the label of poisonous chemical
B. remove the clothing and pour the body with continuous tap water D. get him or her into fresh air immediately
33. If the poison is spilled on the person’s clothing the first thing to do is__________.
A. remove anything remaining in the mouth. C. read the label of poisonous chemical
B. remove the clothing and pour the body with continuous tap water D. get him or her into fresh air immediately
34. Are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings. It may be in the form of a fruit or
vegetable juice mixed with little alcoholic beverage or seafood like shrimps.
A. canapés B. cocktail C. hors d’ oeuvres D. petite salad
35. A small dish of food or a drink taken before a meal or the main course of a meal to stimulate one's appetite.
A. appetizer B. main dish C. dessert D. salad
36. Are pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks. autolysis
A. canapés B. cocktail C. crudités/relishes D. petite salad
37. Bite-size open faced sandwiches consist of tiny portions of food presented on bases of bread, toast, or pastry easily handled and eaten.
A. canapés B. cocktail C. hors d’ oeuvres D. petite salad
38. Are small portions and usually display the characteristics found in most salad.
A. canapés B. cocktail C. hors d’ oeuvres D. petite salad
39. It is a combination of canapés, olives, stuffed celery, pickled radishes, and fish. It is served on individual plate when guests are seated and
either served cold or hot.
A. canapés B. cocktail C. hors d’ oeuvres D. petite salad
40. A slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil, served with toppings like canapés chilling
A. canapés B. bruschetta C. hors d’ oeuvres D. petite salad

41. A tiny appetizer or hors d’ oeuvres offered to guest seated at their tables either before or after they have ordered from the menu. It is an
opportunity to showcase an aspect of the chef’s cooking style and talent and to welcome the guest.
A. amuse bouche B. bruschetta C. hors d’ oeuvres D. petite salad
42. A process or technique of presenting any food item on a plate which makes it more appealing and tempting.
A. decorating B. garnishing C. plating D. placing
43. To achieve balance in plating, the following should be considered except_______.
A. color B. texture C. shape D. odor
44. Too small a plate makes an overcrowded, jumbled, messy appearance. Too large a plate makes the portions look skimpy.
A. The first statement is true while the second statement is false.
B. The first statement is false while the second statement is true.
C. Both statements are true.
D. Both statements are false.
45. The following are the fundamentals of plating except ________.
A. balance B. portion size C. arrangement D. table size
46. Why should we assemble canapés as close as possible to serving time?
A. To prevent sogginess of the base.
B. To prevent spoilage of the ingredients used.
C. To maintain the desired temperature of the canapés.
D. All of the above.
47. Why is alcohol being added in a liquid appetizer?
A. To make us tipsy.
B. To feel full.
C. To easily digest food.
D. To add flavor.
48. In order to stimulate the appetite of the diner, make sure that at least one of the ingredients of the appetizer is ______ in flavor.
A. sweet B. spicy C. salty D. sour
49. Cocktail appetizers should be served _______ to prevent the spoilage of the seafood ingredients.
A. hot
B. frozen
C. chilled
D. boiling
50. All appetizers should be served in ________ portion just enough to stimulate the appetite.
A. big
B. small
C. tiny
D. oversized

Prepared by:

Anna Marie C. Mangulabnan