TAYTAY SENIOR HIGH SCHOOL

Third Quarterly Examination in Cookery

Name: _______________________________ Grade& Section: _____________ Date: ___________ Score: _______

Test I. Directions: Choose the best answer for each item. Write on the answer sheet the letter that corresponds
to of your answer

1. Knife is chef‘s best buddy. It is the busiest tool being used by people assigned inside the kitchen. Which of
the following knives is used for decorative works such as garnishes?
A. Bread knife B. Butcher knife C. Channel knife D. Paring knife
2. It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains
separate device for poaching.
A. Egg Poacher B. Double boiler C. Frying pan D. Omelet pan
3. It is a chamber or compartment used for cooking, baking, heating, or drying.
A. Blender B. Burner C. Mixer D. Oven
4. It is the process of washing and sanitizing dishes, glassware, flatware, pots, and pans
either manually or mechanically.
A. Bleaching B. Hand washing C. Ware washing D. Washing machine
5. A dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware.
A. Hand washing C. Mechanical ware washing
B. Manual ware washing D. Washing machine
6. It is the egg‘s outer covering which accounts for about 9 to 12 % of its total weight depending on egg size.
A. Chalaza B. Germinal disc C. Shell D. Yolk
7. This is the entrance of the latebra, the channel leading to the center of the yolk.
A. Chalaza B. Germinal disc C. Shell D. Yolk
8. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg.
A. Chalaza B. Germinal disc C. Shell D. Yolk
9. It is also called egg white which accounts for most of an egg‘s liquid weight, about 67%.
A. Vitelline B. Germinal disc C. Albumen D. Latebra
10. A disease that is carried and transmitted to people by food is referred to as food borne______________.
A. Bacteria B. Illness C. Infection D. Intoxication
11. It is a disease that results from eating food containing harmful micro-organism.
A. Food-borne bacteria C. Food-borne infection
B. Food-borne illness D. Food-borne intoxication
12. It is a disease that results from eating food containing toxins from bacteria, molds or certain plants or
animals.
A. Food-borne bacteria C. Food-borne infection
B. Food-borne illness D. Food-borne intoxication
13. Which of the following market forms of eggs is seldom used in cooking.
A. Dried egg B. Fresh egg C. Frozen egg D. Shelled egg
14. Which of the following raises coagulation temperature producing softer, weaker gel when added to egg
used in culinary.
A. Alkali B. Salt C. Sugar D. Vinegar
15. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently
cooking until the egg holds its shape?
A. Fried egg B Poached egg C. Scrambled egg D. Soft-boiled egg
16. It is used for preparing meat, chicken, and other grains or legumes, such as mongo and white beans in
lesser time.
A. Double boiler B. Frying pan C. pressure cooker D. rice cooker
17. FIFO stands for ___________
A. Fan In Fan On B. First In Fight Out C. First In First Out D. Fit In Fit Out
18. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.
A. Scorching B. Skin formation C. Thinning of gel. D. Weak gelling
19. This results when there is too much liquid in relation to the starch.
A. Scorching B. Skin formation C. Thinning of gel D.Weak gelling
20. This problem can be reduced by covering the container of the starch gel with a waterproof cover.
A. Scorching B. Skin formation C. Thinning of gel. D. Weak gelling
21. This can be avoided by temperature control and constant stirring so the starch granules do not settle at the
bottom of the cooking pan.
A. Scorching B. Skin formation C. Thinning of Gel D. Weak gelling
22. An Italian phrase that means ―”to the tooth”.
A. Bain Marie B. Al Dente C. Amandine D. Aioli
23. It refers to the starches as originally derived from its plant source.
A. Modified Starch B. Natural Starch C. Purified Starch D. Corn Starch
24 Starches that have been altered physically or chemically
A. Modified Starch B. Natural Starch C. Purified Starch D. Corn Starch
25. Starch that can be separated from grains and tubers by a process called wet milling. This procedure
employs various techniques of grinding, screening, and centrifuging to separate the starch from fiber, oil, and
protein.
A. Modified Starch B. Natural Starch C. Purified Starch D. Corn Starch
26. It is usually starchy pods or grains which is the most important group of food crops in the world named
after the Roman goddess of harvest, Ceres
A. Starch B. Grains C. Pasta D. Cereals
27. It is the second most abundant organic substance on earth. It is found in all forms of leafy green plants,
located in the roots, fruits or grains.
A. Starch B. Grains C. Pasta D. Cereals
28. Which tool is used to drain excess water after washing vegetables?
A. Bowls B. Colander C. Steamer D. Utility tray
29. Which of the following vegetables is rich in carbohydrates?
A. legumes, peas, and beans C. Mushroom, tomatoes, and radish
B. Nuts, olives, and avocado D. Seeds, roots, and tubers
30. Chef Kim will cook chopsuey. She is about to remove the hard core of a cabbage. Which of the following
knife will she use?
A. Butcher knife B. Channel knife C. Cutting knife D. Paring knife
31. What tools is used to hold vegetables?
A. Coriander B. Bowls C. Colander D. Steamer
32. Which fat soluble compound is responsible for the green coloring of plants?
A. Anthocyanins B. Carotenoids C. Chlorophyll D. Lycopene
33. What is the flavor component of vegetables which gives strong flavor and odor to some vegetables like
onions, leeks, garlic, chives, cabbage, and broccoli?
A. Flavonoids B. Sugar C. Glutamic acid D. Sulfur compounds
34. Which of the following is cooking by placing blanched or raw vegetables in the pan, adding liquid (stock,
water, wine) then covering and cooking it slowly?
A. Boiling B. Baking C. Braising D. Sautéing
35. Mrs. Cabrillas needs more supply of Vitamin A. which of the following will she eat to give her the nutrient
she needs?
A. Alugbati B. Potatoes C. Lettuce D. Saluyot
36. Which of the following plating styles is not a classic arrangement?
A. The starch is heaped in the center while the main item is sliced and leaned up against it.
B. The main item in the center, with vegetable distributed around it.
C. The vegetable item in front and main item, starch item and garnish at the rear.
D. The main item is in the center with neat piles of vegetables carefully arranged around.
37. At what temperature in a dry, dark place should potatoes and onions be stored?
A. 50 – 65°F B. 40 – 45°F C. 60 – 85°F D. 70 – 95°F
38. What basic knife cuts done with a straight, downward cutting motion.
A. Chopping B. Dicing C. Chiffonade D. Mincing
39. What basic knife cuts that makes cylindrical cuts?.
A. Chopping B. Rondelle C. Batonnet D. Oblique
40. What basic knife cuts that makes diagonal cut by rolling the long cylindrical vegetables?.
A. Chopping B. Rondelle C. Batonnet D. Oblique
41-48. Identify the vegetables according to the parts of the plants.
A. Gourd Family B. Seeds and Pods C. Roots and Tubers D. Stalks, Stems and Shoots
41. Artichoke
42. Celery
43. Turnip
44. Pumpkin
45. Corn
46. Chayote
47. Radish
48. Green Pea
49. Which kind of fish has no internal bone structure?
A. Fin fish B. Freshwater fish C. Round fish D. Shell fish
50. Which of the following fish is high in fat?
A. Bass B. Cod C. Mackerel D. Red Snapper
51. Which of the following fish is low in fat?
A. Cod B. Salmon C. Trout D. Tuna
52. Which market form of fish is viscera, head, tail and fins are removed?
A. Butterfly B. Dressed C. Fillet D. Sticks
53. Which of the following is a freshwater fish?
A. Bluefish B. Cat fish C. Grouper D. Sole
54. Which market form of fish are both sides of a fish still joined but bones are removed?
A. Butterfly B. Drawn C. Fillet D. Steak
55. Which of the following seafood is cooked just enough to heat to keep it juicy and plump?
A. Fat fish B. Lean fish C. Flat fish D. Shellfish
56. Which of the following is the second step in scaling whole fish?
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.
57. Which of the following is the third step in opening an oyster?
A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.
58. Which of the following is a characteristic of a fresh fish?
A. With fresh and foul odor C. Gills are pink or red
B. Eyes are dull, shiny and bulging D. Flesh shrink when pressed
59. How many colors is suggested on a plate to make it balance?
A. Four to five B. One to two C. Three to four D. Two to three
60. Which is basted to baked lean fish to help prevent it from drying up.
A. Butter B. Cream C. Soy sauce D. Tomato sauce

Prepared by: Checked by:

ROSE VI C. DE GUZMAN ANABELLE A. FIDELINO

Subject Teacher Language Master Teacher

GINA S. IBAÑEZ
Subject Group Head
Noted by:

MARICEL G. SACRAMENTO
School Testing Coordinator

“HONESTY IS THE BEST POLICY”

GODBLESS!