TLE-9

COOKERY
DIAGNOSTIC TEST
Name: ___________________________ Section: ________________
Directions: Read the following statements carefully then choose the best answer from the given
choices. Encircle the letter of the correct answer.
1. Which of the following is a material used for salad making and dessert that need great care to ensure long
shelf life?
A. Glass B. Cast Iron C. Aluminum D. Stainless Steel
2. Which of the following knife is used for trimming and paring fruits and vegetables?
A. Butcher knife C. Paring knife
B. French knife D. Shears
3. Which of the following knife is used to prepare vegetables and fruits?
A. Butcher knife C. Paring knife
B. Fruit and salad knife D. Shears
4. The most popular material used for tools and equipment used in cooking but is more expensive.
A. aluminum C. plastic
B. Stainless Steel D. Both B and C
5. It may consist of shrimps, smoked beef, poached egg, Spanish sardines and lettuce, sauce can be served at
the side.
A. Hors d’oeuvres Platter C. Plate of Hors d’oeuvres
B. Grisson Platte D. Rich hors d’oeuvres
6. It may consist of two kinds of cold meat, such as ham, smoked beef, peppered ham. Sauce can be served
at the side.
A. Hors d’oeuvres Platter C. Plate of Hors d’oeuvres
B. Grisson Platte D. Rich hors d’oeuvres
7. It is small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate
one’s appetite.
A. Appetizers C. Hamburger
B. Dessert D. Salad dressing
8 A classical form of presentation. Lobster should always be included.
A. Hors d’oeuvres Platter C. Plate of Hors d’oeuvres
B. Grisson Platte D. Rich hors d’oeuvres
9. Are served between the soup and fish course. In today’s shortened menus, they are often served instead
of hot entrée.
A. Hot Hors d’oeuvres C. Hamburger
B. Cold Hors d’oeuvres D. Salad dressing
10. Which of the following appetizers are served between the soup and fish course?
A. Cold Hors d’oeuvres C. Rich Hors d’oeuvres
B. Hot Hors d’oeuvres D. Relishes
11. Which of the following appetizers consists of shrimps, lobsters, fruit and vegetable juices?
A. Canapés C. Hors d’oeuvres
B. Cocktail D. Relishes
12. What kind of appetizers are pickled herring, smoked salmon, chopped chicken livers and stuffed eggs?
A. Appetizer Salad C. Hors d’oeuvres
B. Canapés D. salad spinner
13. A salad tool used to remove excess water from the salad greens.
A) cutting boards B) mixing bowl C) salad serve D) salad spinner
14. Used to hold salad ingredients for mixing, or for tossing.
A) cutting boards B) knives C) mixing bowls D) salad server
15. Salads that can be served as a full meal because it contains substantial portion of meat, poultry,
seafood’s, fruits and vegetables.
A) accompaniment salad B) appetizer salad C) dessert salad D) main course salad

Prepared by: Nory C. Endam

Ayungon National high School
16. Salads made of mixtures of ingredients that are held together usually with a thick dressing like
mayonnaise.
A) bound salads B) composed salads C) green salads D) vegetable salads
17. Salad ingredients are arranged on plate rather than being mixed together
A) bound salad B) composed salad
C) fruit salad D) vegetable salad
18. Which of the following considerations are essential in choosing ingredients for high quality salads?
A) crispiness and taste B) freshness and variety
C) quality and quantity d) texture and color
19. Which of the following guidelines is not included in making vegetable salad?
A) Cooked to a firm, crisp texture and good color C) Marinated or soaked in a seasoned liquid
B) Cooked until completely tender and overcooked D) Thoroughly drained and chilled before using
20. Which of the following is not a factor to consider in salad preparation?
A) arrangement of food B) contrast and harmony of colors
C) proper food combinations D) quality of ingredients
21. Which of the following procedures for quantity green salad production is the last step to do?
A) add dressing before serving B) arrange salad plates on worktables
C) prepare all ingredients D) refrigerate until serving
22. Which of the following ingredients is not used in making French dressing?
A) Egg yolk B) Oil C) sugar D) vinegar
23. Which of the following does NOT belong to the group?
A. jelly B. olive oils C. jam D. peanut butter
24. Which of the following best describes vegetables?
A. Not good to combine with strong flavor condiments.
B. Should be served immediately and kept refrigerated to preserve its color and flavor.
C. It adds texture, flavor and color to sandwich.
D. Highly perishable and should be kept chilled to maintain quality.
25. Which of the following best describe fish and shellfish?
A. Not good to combine with strong flavor condiments.
B. Should be served immediately and kept refrigerated to preserve its color and flavor.
C. It adds texture, flavor and color to sandwich.
D. Highly perishable and should be kept chilled to maintain quality.
26. Which of the following is correct?
A. poultry-sausage products C. cheese-relishes
B. spreads-eggs and nuts D. condiments-olive oil
27. Which of the following does not belong to the group?
A. jam B. mustard C. mayonnaise D. butter
6. What is the most popular cheese?
A. cheddar B. mozzarella C. asiago D. camember28. What is the most
important ingredient in sandwich making?
A. condiments B. bread C. meats D. vegetables
29. Which of the following best describe about miscellaneous?
A. not good to combine with strong flavor condiments.
B. should be served immediately and kept refrigerated to preserve its color and flavor.
C. it adds texture, flavor, color and nutrients to sandwich.
D. highly perishable and should be kept chilled to maintain quality.
30. Which of the following best describe condiments?
A. not good to combine with strong flavor condiments.
B. should be served immediately and kept refrigerated to preserve its color and flavor.
C. it adds texture, flavor, color and nutrients to sandwich.
D. highly perishable and should be kept chilled to maintain quality
31. Why should we need to know the ingredients in our sandwich?
A. to know what type of sandwich to make
B. to avoid any allergies to the ingredients used in the sandwich
C. to know the right nutrients our body needs
D. all of the above

Prepared by: Nory C. Endam

Ayungon National high School
32. Used for cutting, it has measurement guide to cut your ingredients with exact portion.
A. cutting board C. portion scoop
B. portion scale D. weighing scale
33. Used to measure the weight of ingredients or other food.
A. cutting board C. portion scoop
B. portion scale D. weighing scale
34. Standard-size scoops used to measure out food both cooked and uncooked, come in a wide range of
sizes.
A. cutting board C. portion scoop
B. portion scale D. weighing scale
35. The following are importance of portion control of sandwich and its ingredients, EXCEPT.
A. it controls the sandwich cost and quality.
B. reduces excess ingredients.
C. ensures a consistent and quality sandwich.
D. limits the nutrients intake of the consumer.
36. How to portion control meat products in preparing sandwiches?
A. should be slice and portioned by weight. C. by weighing to its exact amount
B. by scooping D. by separating fat from meat
6. How to portion control sandwich fillings?
A. should be slice and portioned by weight. C. by weighing to its exact amount
B. by scooping D. by separating hard ingredients from soft ingredients3
37. How to portion control sliced items?
A. should be slice and portioned by weight C. by separating hard ingredients from soft ingredients
B. by scooping D. portioned by count and by weight
38. The following are ingredients portioned by scoop, EXCEPT.
A. ice cream C. potato salad
B. muffin batter D. fruits
39. How should we portioned a sliced item if done by weight?
A. placed on squares of waxed paper or stacked in a container
B. place directly on the weighting scale
C. slice items should be place on a bowl before putting on a weighing scale
D. put slice items on a container with lid before putting on a weighing scale
40. The following are things to remember in portion control, EXCEPT.
A. store ingredients in a freezer or chiller
B. meat should be sliced and portioned by weight
C. all items for sandwich should be portioned before the service
D. garnishes such as lettuce leaves should be separated from heat.
41. Refers to softness, tenderness, smoothness and crunchiness of the ingredients in preparing sandwiches
as perceived in the mouth.
A. texture B. height C. balance D. Flavor
42. The quality of something that affects the sense of taste.
A. color C. height
B. texture D. flavor
43. To draw, fold in order to cover.
A. wrapping C. chilling
B. cold storage D. freezing
44. It is the basic formula in storing sandwiches which means perishable foods should spend no more than
4hours at a temperature between 40 and 140˚F.
A. 3-30-130 C. 4-40-140
B. 5-50-150 D. 2-20-120
45. The following are storing of prepared sandwiches, EXCEPT?
A. cover sandwiches prepared for later use, the suitable material is plastics wrap
B. place sandwiches above any raw foods such as meat, chicken or fresh in refrigerator
C. store sandwiches at 8˚C
D. heat sandwiches before storing them
46. The following are important things to consider when packing sandwiches, EXCEPT?
A. additional information C. use by date
Prepared by: Nory C. Endam
Ayungon National high School
B. product description D. storage requirement
47. Why should we keep bread tightly wrapped and in moisture proof wrapping?
A. to stops sandwiches from drying and guards against picking up odors
B. to maintain moisture and flavor of the ingredients
C. to avoid foreign object from getting into the sandwich
D. to maintain the shape of the sandwich
48. The following are the reasons why should we store and handle our sandwich properly, EXCEPT?
A. to avoid damage C. to look more appealing
B. to prevent spoilage D.to avoid contamination

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

Prepared by: Nory C. Endam

Ayungon National high School