Republic of the Philippines

Department of Education
Region III
SCHOOLS DIVISION OF BULACAN
San Rafael National Trade School

PRE-TEST
COOKERY NC II
First Semester

Multiple Choice
Directions: Read the following statements carefully. Choose the letter that best describes the statement. Write your
answer on your answer sheet.

1. It is a kitchen tool which is specifically designed for the purpose of pulping garlic.
A. vegetable peeler C. channel knife
B. grater D. garlic press
2. It is wooden or plastic where meat, fruits and vegetables are cut.
A. cutting board C. rubber scraper
B. funnel D. spatula
3. It is used to grate, shred, slice and separate vegetables such as carrots, cabbage and cheese.
A. graters C. offset spatula
B. potato Masher D. pastry brush
4. It is used from mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
A. can opener C. channel knife
B. grater D. potato masher
5. It is used to weigh large quantity of ingredients in kilos.
A. funnel C. sieve
B. grater D. household scales
6. Use separate chopping boards for different kinds of food to reduce the spread of?
A. Germs C. Bacteria
B. Virus D. Infections
7. Mila was asked to disinfect their kitchen. She must do the following procedures for disinfecting;
EXCEPT?
A. Preliminary cleaning
B. Use hand towel to wipe all surfaces including the floor.
C. Rinse all surfaces that come in contact with food such as exterior of appliances, tables and
stove top with potable water before rinse.
D. Use a spray device for spray application Spray 6-8 inches from the surface, rub with a brush,
sponge or cloth
8. Which of the following is done using heat, radiation, or chemicals?
A. Cleaning C. Rinsing
B. Sanitizing D. Washing
9. Which of the following is the proper steps of washing with the dishwasher machine?
1. Add detergent.
2. Fill your dishwasher logically
3. Don't crowd the dishes.
4. Turn it on.
A. 4 3 2 1 B. 2 3 1 4 C. 3 2 1 4 D. 1 2 3 4
10. The following are the first aid procedure caused by chemical poisoning; EXCEPT:
A. If the person swallowed the poison, remove anything remaining in the mouth.
B. Follow treatment directions given by poison centers.
C. If the person has been exposed to poisonous fumes, such as carbon monoxide, get him or her
into fresh air immediately.
D. If the suspected poison is a household cleaner or other chemical, let the person drink milk
and sugar.
11. Remove unnecessary clutter from surfaces means,
A. To ensure that any germs will not be remained
B. To discard appliances and gadgets that you don't use any more
C. To remove any foul smells
D. To avoid accidents
12. Which of the following knife is used for trimming and paring fruits and vegetables?
A. butcher knife C. French knife
B. paring knife D. shears
13. If the person has been exposed to poisonous fumes such as carbon monoxide, what will you do?
A. give him water to drink C. remove anything in the mouth
B. give him cloth to cover his mouth D. get him or her into fresh air immediately
14. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
A. Read the label of the poisonous material.
B. Remove anything remaining in the mouth.
C. Give her a glass of water or any fruit juice.
D. Give her a spoonful of sugar or any kind of sweets.
15. Which of the following is a material used for salad making and dessert that need great care to
ensure long shelf life?
A. double boiler C. teflon
B. glass D. stainless steel
16. A special coating applied inside the aluminum or steel pots and pans that prevents food from sticking to it.
A. double boiler C. teflon
B. glass D. stainless steel
17. Ana finds it hard to remove tough soils from the used pots and pans. It does not respond to the
different cleaning agents that she has used. If you will help her, which of the following will you
recommend that will surely solve her problem?
A. abrasive C. acid cleaner
B. detergent D. solvent cleaner
18. The following are ways on how to take care of glass kitchen tools, EXCEPT;
A. To remove stain, use 2 tablespoon of liquid bleach per cup of water when soaking and cleaning.
B. Use a nylon scrub.
C. Scratch it with sharp instrument such as knife or fork
D. Use baking soda to remove grease crust and boiled vinegar as final rinse.
19. These are the factors that influence the cleaning process, EXCEPT;
A. Time C. Soil
B. Temperature D. Sanitize
20. Which of the following situations is good housekeeping practice best shown?
A. Emptying the garbage can every other day.
B. Using imported sanitizing and disinfecting materials
C. Spraying air freshener before and after leaving the room.
D. Planning and implementing a program of regular cleaning of fixtures, furniture and home appliances
21. Which of the following is made from light, delicate ingredients, and bread that has been trimmed of
crusts and cut into fancy shapes?
a. multi decker sandwiches c. Wrap/rolled sandwiches
b. Hot faced sandwiches d. Tea sandwiches
22. Which of the following is the most used bread for sandwiches?
a. Yeast bread c. Flatbreads
b. Buns and rolls d. Wraps
23. Which of the following are made from flatten often unleavened bread?
a. Quick bread c. Flatbread
b. Yeast bread d. Wraps
24. Which of the following are made by dipping sandwiches in beaten egg and sometimes in breadcrumbs and then
deep fry?
a. Hot faced sandwiches c. Grilled sandwiches
b. Deep fried sandwiches d. Regular hot sandwiches
25. Which of the following are made of flavored bread served with dips like quesadillas and burritos?
a. Filled rolls, focaccia of pita bread c. Grilled sandwiches
b. Deep fried sandwiches d. Hot open-faced sandwich
26. Which of the following sandwich is made up of two slices of bread preferably a day-old bread,
toasted if desired and on which butter can be easily spread?
a. Regular cold sandwiches c. Pinwheel sandwiches
b. Open-faced sandwiches d. Tea sandwiches
27. Which of the following sandwich is made with more than two slices of bread and with several ingredients in the
filling?
a. Multidecker sandwiches c. Tea sandwiches
b. Wrap/rolled sandwiches d. pinwheel sandwiches
28. A small electric kitchen appliance designed to toast multiple types of bread products.
a. Microwave oven c. Bread toaster
b. Oven d. Grills
29. Which of the following equipment is used to slice foods more evenly and uniformly?
a. Chillers c. Bread toaster
b. Slicer d. Oven
30. Which of the following is made by placing buttered or unbuttered bread, covering it with hot meat
or other filling and topping with a sauce, gravy, cheese, or another topping?
a. Grilled sandwiches c. Deep-fried sandwiches
b. Hot open-faced sandwiches d. Tea sandwiches
31. It is a salad that is made with sweetened prepared mixes or unflavored gelatin relying on fruit juices
and other ingredients for flavor.
A. Fruit salad C. Gelatin salad
B. Composed salad D. Bound salad
32. It is a salad dressing made with mayonnaise serves as the base for a wide variety of other dressing
usually thick and creamy.
A. Oil and vinegar dressing C. Cooked salad dressing
B. Sour cream salad dressing D. Emulsified dressing
33. It is a salad made of a mixture of ingredients that are held together usually with a thick dressing like
mayonnaise.
A. Green salad C. Composed salad
B. Vegetable salad D. Bound salad
34. Which of the following structure of salad is an edible decorative item that gives eye appeal and adds
flavor to the food?
A. Body C. Base
B. Garnish D. Dressing
35. These salad ingredients are arranged on a plate rather than being mixed.
A. Fruit salad C. Composed salad
B. Bound salad D. Vegetables salad
36. It is used to mix all the ingredients.
A. Mixing bowls C. Salad servers
B. Salad spinner D. Grill pan
37. It is a salad tool used to hold washed salad leaves in a slotted basket.
A. Mixing bowl C. Grill pan
B. Salad spinner D. Salad server
38. It is a salad that stimulates appetite which has fresh, crisp ingredient and tangy flavorful dressing.
A. Accompaniment salad C. Main course salad
B. Side dish salad D. Appetizer
39. It is a salad that can be served as a full meal and contain a substantial portion of protein.
A. Main course salad C. Dessert salad
B. Appetizer salad D. Fruit salad
40. It is a salad that is usually sweet and may contain items such as fruits, sweetened gelatin, nuts, and cream.
A. Side dish salad C. Fruit salad
B. Dessert salad D. Main course salad
41. Which of the following is made from light, delicate ingredients, and bread that has been trimmed of
Crusts and cut into fancy shapes?
a. multi decker sandwiches c. Wrap/rolled sandwiches
b. Hot faced sandwiches d. Tea sandwiches
42. Which of the following is the most used bread for sandwiches?
a. Yeast bread c. Flatbreads
b. Buns and rolls d. Wraps
43. Which of the following are made from flatten often unleavened bread?
a. Quick bread c. Flatbread
b. Yeast bread d. Wraps
44. Which of the following are made by dipping sandwiches in beaten egg and sometimes in breadcrumbs and
then deep fry?
a. Hot faced sandwiches c. Grilled sandwiches
b. Deep fried sandwiches d. Regular hot sandwiches
45. Which of the following are made of flavored bread served with dips like quesadillas and burritos?
a. Filled rolls, focaccia of pita bread c. Grilled sandwiches
b. Deep fried sandwiches d. Hot open-faced sandwich
46. Which of the following sandwich is made up of two slices of bread preferably a day-old bread, toasted if
desired and on which butter can be easily spread?
a. Regular cold sandwiches c. Pinwheel sandwiches
b. Open-faced sandwiches d. Tea sandwiches
47. Which of the following sandwich is made with more than two slices of bread and with several ingredients in
the filling?
a. Multidecker sandwiches c. Tea sandwiches
b. Wrap/rolled sandwiches d. pinwheel sandwiches

48. A small electric kitchen appliance designed to toast multiple types of bread products.
a. Microwave oven c. Bread toaster
b. Oven d. Grills
49. Which of the following equipment is used to slice foods more evenly and uniformly?
a. Chillers c. Bread toaster
b. Slicer d. Oven
50. Which of the following is made by placing buttered or unbuttered bread, covering it with hot meat
or other filling and topping with a sauce, gravy, cheese, or another topping?
a. Grilled sandwiches c. Deep-fried sandwiches
b. Hot open-faced sandwiches d. Tea sandwiches

Prepared by: Checked by:

CRISTINE JOY R. TALUSAN ABIGAIL A. PALMA

Teacher III Master Teacher I/ SHS Subject Group Head

Noted By:

DR. JULIAN S. CANONOY

Vocational School Administrator I