PRETEST: COOKERY 9 (FIRST QUARTER) 16.

Which among the following statements should not

Directions. Answer the following. Write your answers in be practiced while washing the dishes?
a separate sheet of a. Dishes can be washed easily if you keep them under
paper. the water while scrubbing them for particles to lift
1. It is a kitchen tool which is specifically designed for away.
the purpose of pulping garlic. b. Never dump sharp knives into soapy dishwater where
a. colander c. garlic press they cannot be seen.
b. funnel d. grater c. Wash the lightest soiled items first.
2. This is also called vegetable strainer and essential for d. Wash greasy pots and pans first, before glassware.
various tasks from cleaning vegetables to straining 17. The following are the factors that influence the
pasta. cleaning practice except:
a. bowl b. colander c. spatula d. whisk a. mechanical force c. temperature
3. How do you call this tool which is designed for b. physical force d. time
blending, mixing, whipping eggs or batter, and for 6. This is done using heat, radiation, or chemicals.
blending gravies, sauces and soups? a. cleaning b. disinfecting c. sanitizing d. washing
a. spatula c. whisk 18. It involves the use of hot water or steam.
b. spoon d. wooden spoon a. chemical sanitizing c. thermal sanitizing
4. This is made of rubber or silicone that is used for b. mechanical sanitizing d. none of the above
blending and scraping the foods from the bowl. 19. The following are the characteristics of ideal
a. funnel b. grater c. serving tool d. scraper chemical sanitizer except:
5. It has a two-sided blade with serrated edge. It is used a. Approved for food contact surface application.
to section citrus fruits. b. Wide range or scope of activity.
a. citrus knife b. kitchen knife c. paring knife d. peeler c. Destroy microorganisms rapidly.
6. Which of the following knives is used for trimming d. Unstable under all types of conditions.
and paring fruits and vegetables? 20. Which of the following is the proper order in
a. butcher knife b. French knife c. paring knife d. shears washing the dishes?
7. It is used for creaming, stirring, and mixing. It should a. chinaware, utensils, silverware, glassware
be made of hard wood. b. glassware, silverware, chinaware, utensils
a. rotary egg beater c. spatula c. silverware, chinaware, glassware, utensils
b. rubber scraper d. wooden spoon d. utensils, silverware, glassware, chinaware
8. This is used to weigh large quantity of ingredients in 21. Christine finds it hard to remove tough soils from
kilos, commonly in rice, flour, sugar, legumes or the used pots and pans. It does not respond to different
vegetables and meat up to 25 pounds. cleaning agents she uses. If you were to help her, which
a. household scale c. measuring spoon of the following will you recommend to surely solve her
b. measuring cup d. scoop problem?
9. This is made of wooden or plastic board where meat, a. abrasive c. detergent
fruits and vegetables can be cut. b. acid cleaner d. solvent cleaner
a. cutting board c. kitchen knife 22. Which of the following should be practiced when
b. household scale d. rubber scraper using cutting board to reduce the spread of bacteria?
10. It should be made of stainless steel and is used for a. Use the same chopping board for different kinds of
beating small amount of eggs or batter. food
a. mixing bowl c. spatula b. Keep separate chopping board for your meat and
b. rotary egg beater d. wire whisk your vegetables
11. Which of the following is a material used for salad c. Clean the chopping board if needed
making and dessert that needs great care to ensure long d. Scrape chopping board before using.
shelf life? 23. What are the tools must be inverted for storage
a. aluminum c. glass a. cups, bowls, and glasses
b. cast iron d. stainless steel b. plates, bowls, saucer
12. This is used for salad making and dessert but not c. cups, plates, pitcher
practical for top or surface cooking. d. glasses, bowls, plates
a. aluminum c. glass 24. This is used periodically in removing mineral
b. cast iron d. stainless steel deposits and other soils that detergents cannot
13. It is the process of removing food and other types of eliminate.
soil from a surface, such as a dish, glass, or cutting a. abrasives c. detergent
board. b. acid cleaner d. solvent cleaner
a. cleaning b. cleansing c. sanitizing d. washing 25. How do you call this tool which is designed for
14. This is a cleaning agent, solvent or any substance blending, mixing, whipping eggs or batter, and for
used to wash table wares, surfaces, and equipment. blending gravies, sauces and soups?
a. abrasives c. detergent a. wooden spoon b. whisk c. spatula d. spoon
b. acid cleaner d. solvent cleaner 26. This is made of rubber or silicone and is used for
15. This will protect hands and manicures and will allow blending and scraping the food from the bowl.
the use of hot water for washing and/or rinsing. a. rubber scraper b. serving tool c. grater d. funnel
a. apron c. plastic gloves
b. lotion d. rubber gloves
27. ___________ is a simple and small hand tool used in a. Chips and Dips b. cocktails c. hors d’ oeuvres d.
making garnishes. It has a handle size and shape similar canapes
to a small knife or vegetable peeler. 42. The following are an example of canapé base
a. channel knife c. paring knife except;
b. peeler d. spatula a.Pickled onion b.toast cut outs c.tiny biscuits d.
28. This is also called vegetable strainer and is essential cucumber
for various tasks from cleaning vegetables to straining 43. An accompaniment to raw vegetables and sometime
pasta. potato chips and crackers.
a. colander c. whisk a. Pickled items b. cheeses c. dips d. cured meats
b. bowl d. spatula 44. A slice of Italian bread that is toasted, rubbed with
29. Which of the following knives is used for trimming brushed garlic, and dizzled with olive oil and served with
and paring fruits and vegetables? toppings.
a. butcher knife c. French knife a. Bruschetta b. tapas c. caviar d. amuse bouche
b. paring knife d. shears 45. What cooking material mostly used in the kitchen is
30. ____________ is a kitchen utensil used for obtaining very popular because it is lightweight, attractive and
zest from lemons or other citrus fruits and citrus peels less expensive?
in a thin layer. a. aluminum c. glass
a. zester c. peeler b. cast iron d. stainless steel
b. paring knife d. butcher knife 46.This is necessary in preventing bacterial infections in
31. It is used for creaming, stirring, and mixing. It should foods.
be made of hard wood. a. blender c. microwave oven
a. wooden spoon c. spatula b. freezer d. oven
b. rotary egg beater d. rubber scraper 47. It is used to measure serving of soft foods, such as
32. This is made of wooden or plastic board where fillings, ice cream, and mashed potato.
meat, fruits and vegetables can be cut. a. measuring cup c. scraper
a. cutting board c. rubber scraper b. scoop d. spoon
b. kitchen knife d. household scale 48. This is used to weigh large quantity of ingredients in
33. The ____________is necessary in preventing kilos, commonly in rice, flour, sugar, legumes or
bacterial infections in foods. vegetables and meat up to 25 pounds.
a. oven c. freezer a. household scale c. measuring spoon
b. blender d. microwave oven b. measuring cup d. scoop
34. ____________ is a spoon like utensil with a sharp 49. This is made of wooden or plastic board where
edge used especially for cutting ball-shaped pieces from meat, fruits and vegetables can be cut.
the fruits or vegetable. a. cutting board c. kitchen knife
a. knife c. whisk b. household scale d. rubber scraper
b. spoon d. ball cutter 50. It should be made of stainless steel and is used for
35. It is a French term which means “set in place” that is beating small amount of eggs or batter.
you have everything ready to cook and in its place. a. mixing bowl c. spatula
a. Appetizer b. mise en place c. hors d’oeuvres d. b. rotary egg beater d. wire whisk
dessert
36. Which of the following knife is used for trimming
and paring fruits and vegetables?
a. Butcher knife b. Paring knife c. French knife d. Shears
37. The safe storage place to keep appetizer cold for
service.
a. Freezer b. refrigerator c. chiller d. styro box
38. Which of the following should be practiced when
using cutting board to reduce the spread of bacteria?
a. Use the same chopping board for different kinds of
food
b. Keep separate chopping board for your meat and
your vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using
39. Which of the following appetizers is made of
seafood or fruit, usually with a tart or tangy sauce?
a. Canapé b. Relish c. Cocktail d. Salad
40. These are small portions of salads and usually
display the characteristics found in most salads.
a. Petite salads b. cocktails c. canapes d. fresh fruits and
vegetables.
41. Are made out of thin slices of bread in different
shapes.