Periodic Test in Cookery

1st Grading
GRADE 9

Directions: Choose the correct letter of the correct answer.

1. A person with the idea, initiative, goals and spirit in running a business __________
a.Customer b. Entrepreneur c. Entrepreneurship d. Manager
2. The term used when a person produce good and service to improve one’s quality of life.
a.Employee b. Employer c.Entrepreneur d. Entrepreneurship
3. If the business is not properly managed and has an ineffective marketing strategies it is an entrepreneur’s
a.Opportunity b. Strength c. Threat d. Weakness
4. In an entrepreneurship, competition is always a risk and this is considered as ________
a.Opportunity b. Strength c. Threat d. Weakness
5. Product that are not yet in the market are the entrepreneur’s ___________
a.Opportunity b. Strength c. Threat d. Weakness
6. This cluster is mostly driven by the aspiration to achieve an entrepreneur’s goal.
a. Achievement cluster b. Planning cluster c. Power cluster d. Risk taking
7. The moment that entrepreneurs engage in business, he is already accepting the responsibilities that go with it.
a. Commitment b. Information seeker c. Risk taking d. self-centered
8. A cluster that includes the characteristics that focuses on stablishing objectives and plan of action toward the
attainment of the end goal.
a. Achievement cluster b. Planning cluster c. Power cluster d. Systematic planning
9. The possession of control, authority or influence over other is in the cluster of __________
a. Achievement cluster b. Planning cluster c. Power cluster d. Risk taking
10. A perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain washed or cooked
ingredients from liquid.
a. basin b. china cap c.colander d. mixing bowl
11. A broad, flexible plastic or rubber scraper, that is rectangular in shape with a curve on one side. It is used to
scrape of all the contents of bowls and pans from the sides and to fold in beaten eggs in batter or whipped
cream.
a. pastry brush b. scraper or rubber spatula c.straight spatula d. wheel knife
12. Large stainless spoons holding about 3 ounces used for mixing, stirring, basting:
a. spatula b. spoons c.tong d. turner
13. A device with loops of stainless steel wire fastened to a handle.
a. spoon b. stirrer c. tuner d. wire whisk
14. Device used to cut open metal cans using 2 blades and a rotating handle device.
a. ball cutter b. can opener c. cooks fork d. knife
15. A sharp-edged scoop or cup shaped, half sphere implement used for cutting out balls of fruits and vegetables.
a. ball cutter b. pastry wheel c. sieve d. zester
16. Cleaning agent routinely used to wash table wares and equipment is called_______.
a. abrasive b. acid cleaners c.cleaners solvent cleaners d. detergent
17. Cleaning agent used periodically on surface where grease has burn on.
a. abrasive cleaners b. acid cleaners c.detergent d. solvent cleaners
18. What method of sanitizing where is the steam; hot water and hot air are involved?
a. acid cleaners b. chemicals c. detergents d. heat
19. Cleaning agent used periodically on mineral deposit that detergent cannot removed.
a. abrasive cleaners b.acid cleaners c. detergent d. solvent cleaners
20. Cleaning agent used to remove heavy accumulation is __________.
a. abrasive cleaners b. acid cleaners c.detergent d. solvent cleaners
21. Which of the following does not follow the basic guidelines in following safety and hygienic practices in the
kitchen?
a. avoiding cross-contamination.
b. establishing good relationship between fellow workers.
c. maintaining superior personal and environmental hygiene.
d. observing temperature guidelines such astemperature danger zone.
22. Which of the following cannot be used as material in storing foods?
a. aluminum containers c. heat-proof glass containers
b. ceramic containers d. microwavable plastic containers
23. The correct temperature in storing foods in the refrigerator should be:
a. -30˚F b. 40˚F c. 60˚F d. 90˚F
24. Which of the following is the correct way in storing foods in the refrigerator?
a. Do not wash vegetables before refrigerating them.
b. Fruits and vegetables should be kept in the upper part of the refrigerator.
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 c. Meats and the like products should be placed in the crisper.
d. Onions, cabbage and other strong flavored foods should be placed unwrapped inside the refrigerator.
25. The correct meaning of the term FIFO in cooking:
a. First In, First Opposite c. First Inquire, First Offer
b. First In, First Out d. First Inquire, First Order
26. Which of the following ingredients spoils faster?
a. Dairy products b. ground pork c.Onion d. Pasta
27. The assorted delicacies served in bite-sized portions are known as__________.
a. appetizer b. canapés c. cocktails d. finger foods
28. Appetizers are served as_____.
a. mid-morning or mid-afternoon snack c. transition to the main meal
b. replacement for the main meal d. variation of the main meal
29. Appetizers are generally ___________.
a. filling b. heavy c.light d. rich
30. The Japanese term for appetizer.
a. Saki b. sashimi c. teriyaki d. zensei
31. The French term for appetizer.
a. bouillabaisse b. canapés c. croissant d. hors d’oeuvres
32. The Spanish term for appetizer.
a. antipasto b. pampagana c.tapas d. zakuski
33. Appetizers are generally served during ________.
a. breakfast b. parties c. snack d. supper
34. A small piece of bread or biscuits topped with a highly seasoned food.
a. canapé b. fancy sandwich c. petit four d. pizza
35. Over-the-coal appetizers are cooked by:
a. charcoal broiling b. grilling c. roasting d. toasting
36. Salty tart or crisp food using slices of vegetables as base are referred __________.
a. Canapés b. fancy vegetable c. vegetable crispies d. vegetable hors d’ oeuvres
37. Which beverage consists of fruit juice, carbonated water or some amount of alcohol.
a. juice b. punch c. seasonal beverage d. soft drinks
38. It refers to presenting the item on a plate in a way that is tempting and appealing.
a. decoration b. garnish c. plating d. presentation
39. The focal point of food presentation.
a. Body b. Dressing c. Garnishing d. Plate
40. In preparing and serving appetizers, one should consider:
a. body b. color c. quantity d. size of the plate
41. In plating prepared appetizers the food must be _______.
a. ½ inch at the edge b. ¾ inch at the edge c. 1 inch at the edge d. 2 inches at the edge
42. The following considerations should be observed in food presentation except one _______.
a. balance b. color c. flavor d. harmony
43. A guideline in preparing appetizer that suggests not to attempt experiments on a new recipe just to avoid wastage
and embarrassment.
a. Do not overfeed or underfeed your guests. c. make your own multicolored and multi-flavored food
b. keep the season in mind d. Prepare dishes that you already know
44. What guideline in serving appetizer is being suggested in creating variations in mayonnaise like adding spinach
puree to produce green mayonnaise?
a. Do not overfeed or underfeed your guests. c. make your own multicolored and multi-flavored food
b. keep the season in mind d. Prepare dishes that you already know
45. A guideline in serving appetizer that suggest serving of two to three light appetizers if dinner is to be served.
a. Do not overfeed or underfeed your guests. c. make your own multicolored and multi-flavored food
b. keep the season in mind d. Prepare dishes that you already know
46. A guideline in serving appetizer that suggest to adjust the dishes based on the sex , occupation , nationality and
religious origin.
a. Consider your guests c. keep within the food budget
b. Do not overfeed or underfeed your guests. d. plan ahead
47. A serving guideline that follows the rule of making your own multicolored and multiflavored food.
a. adding food coloring and pandan to the water in ice trays c. serving cool appetizers during summer parties
b. make a complete list of items you need to purchase d.thinking of economical yet appealing recipes
48. A kind of appetizer that are served hot.
a. canapé b. kebab c. salads d. soup
49. A kind of appetizer that can be served hot or cold.
a. beverages b. croquet c.hors d’oeuvres d. pastry breads
50. A bite size or two-bite-size finger food consisting three parts is called_________.
a. Canapé b. Cocktail c. Dip d. Hors d’ oeuvres
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KEY TO CORRECTION:

1 B 26 B
2 D 27 A
3 D 28 C
4 C 29 C
5 A 30 D
6 A 31 D
7 A 32 C
8 B 33 B
9 C 34 A
10 C 35 B
11 B 36 A
12 B 37 B
13 D 38 C
14 B 39 A
15 A 40 D
16 D 41 C
17 D 42 C
18 D 43 D
19 B 44 C
20 A 45 A
21 B 46 A
22 A 47 A
23 B 48 B
24 A 49 C
25 B 50 A

Prepared by:

Rai Dela Vega Blanquera