REGION 1

SCHOOLS DIVISION OF LA UNION

CABA NATIONAL HIGH SCHOOL
LAS – UD, CABA, LA UNION

FIRST QUARTER
School Year 2021 – 2022
Cookery - 9
NAME:_________________________________________ DATE: _________________________
GRADE AND SECTION: __________________________ QUIZ NO: ___________4_________
TEACHER: _____________________________________ PARENT’S SIGNATURE: __________

DIRECTION: Read the following questions carefully and encircle the letter of the best answer.

1.They are mostly pre- made and stored frozen for long periods of time.
A. Hors d’ oeuvres B. Appetizers C. Desserts D. Main Dish
2. It is an excellent example of this style of eating- one or two bites.
A. Spanish tapas B. Frozen meat C. Devils Egg D. Sturgeon
3. It will help us avoid causing an accident or subjecting your family to about food poisoning
A. Safety B. Cleanliness C. Hazard D. PPE
4. This is use to keep hot items from slipping or spilling.
A. Knife B. Pot Holder C. Pan D. Tong
5. It is the best to use when there is an electrical fire.
A. Fire Distinguisher B. Water C. Sand D. Wet Cloth
6. These are best kept in their proper places and clean to prevent food contamination.
A. Ingredients B. Stove C. Utensils D. Cleaning Agents
7. How will you prevent a fire cause by microwave, stove, or oven?
A. Use a fire Distinguisher
B. Shut the door and turn the appliance off.
C. Use a wet cloth
D. Use water
8. Sheng is a first-time shopper in a department store one of her goals in buying is food safety. How
will you advise her in order for her to buy the best and safest food her family?
A. She should refrigerate food within one to two hours, depending on room temperature
B. She should buy variety of food for her family
 REGION 1
SCHOOLS DIVISION OF LA UNION
CABA NATIONAL HIGH SCHOOL
LAS – UD, CABA, LA UNION

C. She don’t have to buy any food that is past the expiration date.
D. She should buy dented or damage cans
9. Which of the following is not a part of kitchen safety?
A. Refrigerate food within one or two hours, depending on room temperature
B. Wrap meat securely so it will not leak on other food and store it on a bottom shelf so it doesn’t drip
on other food.
C. Use canned foods before the expiration dates.
D. Shop for perishable food last.
10.Which of the following is a correct statement in preventing cross-contaminate food?
A. Use separate, clean cutting boards for each type of food.
B. Do not sanitize other food surface after cutting up meat and fish
C. Avoid washing your hand thoroughly after cutting meat.
D. Return cooked food to the same plate you used for raw food.
11. the great way to preserve the meat is to use this kind of procedure. Choose among the following
the best way to preserved meat until it is ready to use.
A. Cooking B. Frying C. Boiling D. Freezing
12.Which is suitable temperature for cooking lamb, beef steaks, veal, and roast?
A. 145 degrees B. 160 degrees C. !65 degrees D. 240 degrees
13. If you are going to transport a food from one place to another, which is the best to use to keep
food safe.
A. Use Coolers B. Use plastic bags C. Put them in a container D. Use Ice
14.From the sentence below, which of them are erroneous?
A. Don’t pay much attention and care in transporting food
B. Small appliances are convenient and are typically easy to clean.
C. Use a pressure cooker properly.
D. Apply Cleaning practices at all times
15. All of the following statement are correct Except .
A. When using a coffee maker, be sure to not overfill the water to take caution when pouring your
coffee.
 REGION 1
SCHOOLS DIVISION OF LA UNION
CABA NATIONAL HIGH SCHOOL
LAS – UD, CABA, LA UNION

B. When using a toaster oven, do not place the appliance on a heat safe, flat surface.
C. Clean your Crock pot thoroughly once it has cooled down
D. Be sure to unplug any electric appliances before cleaning them.
16.From the statement below which part of the statement makes it wrong and why?
Having a clean kitchen is an Essential part of having a nice kitchen this means Using proper
1 2 3
procedures to Sanitize and take care spills.
4
A. 2- having a safe kitchen
B. 1- having a lot of appliances
C. 3-Using different techniques
D. 4- sanitizing and cleaning spills
17.Chody will going to clean the sink, what kind of cleaner he should use in order to kill and remove
harmful germs?
A. Solvent B. Abrasive C. Hot water D. Cleanser with Bleach
18-20
Arrange Chronologically the Logical Sequence of Preparing food.
_______ Do you have the storage capacity for required ingredients
_______Collect and prepare all ingredients as required
_______ Cook what needs to be cooked.
 REGION 1
SCHOOLS DIVISION OF LA UNION
CABA NATIONAL HIGH SCHOOL
LAS – UD, CABA, LA UNION

Prepared by:

LORDY B. PICAR
Subject Teacher

CHECKED:

LANI P. GATCHALIAN
Head Teacher III (Mathematics and Science Department)

APPROVED:

JOCELYN M. DE CASTRO
Principal II
 REGION 1
SCHOOLS DIVISION OF LA UNION
CABA NATIONAL HIGH SCHOOL
LAS – UD, CABA, LA UNION