MINIEN NATIONAL HIGH SCHOOL

Sta. Barbara, Pangasinan

Name:______________________________ Year & Section____________________

Directions: Read each statement carefully. Write the letter of the correct answer in the space provided.
_____1 .It is the process of spooning or pouring pan juice over food while it cooks.
A. Baste B. broil C. braise D. bake
_____2. An unqualified broth or stock made from fresh meat.
A. boil B. braise C. bouillion D. balance
_____3. A process of cooking food slowly in a small amount if liquid in a tightly covered pan.
A. braise B. bake C. balance D. blend
_____4. Cooking food using an overhead source of heat.
A. Bake B. caviar C. broil D. braise
_____5. A method of heating liquid which causes a constant production of bubbles that rise and break the
surface.
A. Boil B. broil C. fry D. grill
_____6. It is a salted roe of sturgeon or similar fish.
A. Caviar B. braise C. casserole D. boil
_____7. A grains such as wheat ,oats barley and rice.
A. Poultry B. meat C. grains D. cereals
_____8. It means to sprinkle the food lightly with sugar, dried milk or flour.
A. Dust B. caramelize C. glaze D. smoke
_____9. A cooking term which means to remove the bones of a fish.
A. Debone B. clean C.. fillet D. boneless
____10. It means adding extra appeal to a finish dish.
A. Garnish B. course C. serve D. re-heat
____11. If 1 tablespoon of all-purpose flour is equivalent to ½ tablespoon cornstarch, how many tablespoon
of cornstarch are there in 3 tablespoons of all-purpose flour?
A. 2 tablespoons B. ½ tablespoon C. 1 ½ tablespoon D. 3 ½ tablespoon
____12. 1 whole egg is equal to 2 egg yolks then 2 whole eggs is equal to
A. 4 egg yolk B. 1 egg yolk C. 6 eggyolks D. 2.5 egg yolk
___ 13. If 1 cup is equal to 16 tablespoons, how many cups are there in 5 cups?
A. 75 tbps B. 80 tbsp C. 12 tbsp D. 5 tbsp
___ 14. The following are dry ingredients except…
a. milk B. flour C. baking soda D. yeast
___ 15. The following are liquid ingredients except…
a. milk B. fruit C. honey D. salt
____16. What ingredients can be used to replace honey?
A. Sugar plus baking powder B. Sugar plus liquid
C. Sugar plus eggs D.. Sugar plus milk
___ 17. What can you substitute to all-purpose flour?
a. baking powder B. honey C. honey D. dry yeast

___ 18. You don’t have unsweetened chocolate bar, what can you replace it for?
a. cornstarch B. dry yeast C. cocoa powder D. milk
___ 19. Proper storage of tools and equipment is for the __________ and health of workers and for good
business.
A. condition B. safety C. spacious D. cost
_____ 20. Proper storage of tools and equipment improves the construction area and __________ of your
shop to attract more costumer.
a. condition B. appearance C. spacious D. cost
_____ 21. Designate a __________ for each kind of tools.
A. Point B. organize C. place D. label
_____ 22. Store knives with sharp edge __________when not in use.
A. up B. organize C. down D. label
_____ 23. A term used to describe something that can cause potential or unavoidable harm.
A. hazard B. risk C. factor D. danger
_____ 24. Risk is the chance or probability that a person will be harmed or the possibility of something bad
happening.
A. Hazard B. risk C. factor D. dan
_____ 25. A type of hazard that can be in solid, liquid or gas that can harm the health of a person.
A. Biological B. ergonomic c. psychological D. chemical
_____26. A boxlike oven that rises the temperature of food by subjecting to a high frequency electromagnetic field.
a. Microwave oven B. blender C. oven toaster D. dutch oven
_____27. It is a electric mixing machine used in food preparation for liquefying, chopping , or pureeing.
a. Microwave oven B. oven toaster C. dutch oven D. blender
_____28. These are two beaters connected at the bottom of the mixer used to mix and beat eggs and other similar
ingredients.
a. Bottom cover B. beaters C. speed selector D. hand cover
_____29. A baking tool used to scrape, pastes, batters and other ingredients from bowls ,plates, and other surfaces.
a. Rubber scraper B. rolling pin C. spatula D. graters
_____30. A kitchen tool which has a rough surface and made of stainless steel.
a. Spatula B. pastry brush C. grater D. can opener
_____31. It is also known as rotary whisk
a. Egg beater B. whisk C. rotary egg beater D. fork
_____32. A tool used for blending ingredients, or to make a mixture fluffy.
a. Rotary egg beater B. whisk C. egg beater D. spoon
_____33. Which is not a part of rotary egg beater?
a. Turning knob B. plastic hand C. rotating gear D. rotating gear
_____34. A baking tool used to evenly flatten the dough.
a. Roller B. rolling pin C. wooden pin D. dough cutter
_____35. It is made of wood and has a long handle used for stirring sauces and for mixing ingredients in baking .
a. Spoon B. fork C. wooden spoon D. spatula
_____36. A tool that is used to measure liquid or dry ingredients such as flour, sugar, etc.
a. Cup B. bowl C. measuring cup D.glass
_____37. Also known as basting brush.
a. Brush B. funnel C. pastry brush D. spatula
_____38. A metal tool with holes surrounded by sharp edges used to cut foods in small pieces
a. Grater B. can opener C. spatula D. whisk
_____39. A kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients.
a. Cup B. measuring spoon C. measuring cup D. spoon
_____40. It is a large cloth made from a heavier weight cotton that is used for rolling out pastry dough with a rolling pin
a. Pastry B. pastry tip C. pastry cloth D. pastry pin
_____41. These are used to decorate cakes and cookies with frosting.
a. Pastry tip B. pastry C. pastry cloth D. rolling pin
_____42. A pair of deep cooking pans that fit together so that the contents of the top pan can be cooked or heated by
boiling water in the bottom pan.
a. boiler B. cooking pan C.double boiler D. grinder
_____43. A thick-walled cooking pot with a tight-fitting lid used baking bread.
a. Oven B. microwave oven C. dutch oven D. oven toaster
_____44` It is a cup marked in graded amounts used for measuring dry or solid ingredients like flour, sugar, oats, or
baking powder.
a. Dry measuring cup B. cup C. liquid measuring cup D. measuring spoon
_____45. A small electric countertop appliance that is used for reheating leftovers, cooking frozen foods, toasting breads,
and baking in small batches.
a. Oven toaster B. microwave C. griddle D. blender
_____46. It is a kitchen device that uses a gear-driven mechanism to rotate a set of beaters in a bowl.
a. Electric mixer B. hand mixer C. mixer D. egg beater
_____47. A kitchen tool used to grip and lift objects instead of holding them directly with hands
 a. Tong B. kitchen tong C. gloves D. shear

_____48. A kitchen tool intended for cutting biscuits and other pastry shapes.
a. Dough and biscuit cutter B. dough cutter C. cutter D. shear
_____49. These are used for holding batters or mixes while they bake in the oven, usually made to make muffins and
cupcakes.
a. Muffin pans B. griddle pan C. muffin cake D. pan cake
____50. It is an electric kitchen appliance used for mixing liquids and soft foods together or turning fruits or vegetables
into liquid.
a. Blender B. blender C oven D. blender

Prepared by: Checked & Reviewed by:

DOMINADOR V. CAMAT JR. NOVA M. IGLESIAS, EdD

Approved by: Noted by:

GILBERT R. GABIOLA NEILA U. FERRER, PhD

1 a
2 b
3 d
4 c
5 a
6 b
7 d
8 a
9 c
10 c
11 c
12 a
13 b
14 a
15 c
16 c
17 c
18 c
19 b
20 b
21 c
22 c
23 a
24 b
25 d