4th Quarterly Assessment

COOKERY NC II

I. Multiple Choice: Read the following statement carefully. Choose the letter that best describes the
statement. Encircle the letter of your 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. aluminum c. cast iron d. stainless steel
2. Which of the following appetizers are made out of thin slices of bread in different shapes?
a. relish b. cocktail c. horse d’ oeuvres d. canapé
3. Which of the following is a cooking method suited to fat fish?
a. baking b. boiling c. deep frying d. sautéing
4. A small pieces or portions of highly seasoned food, usually served before a meal to stimulate one’s
appetite.
a. appetizer b. dessert c. hamburger d. salad dressing

5. Which of the following situation 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 tools and kitchen equipment.
6. This type of knife is used for trimming and paring fruits and vegetables?
a. butcher knife b. French Knife c. paring knife d. shears
7. What is used to baste lean fish to help prevent it from drying up?
a. butter b. cream c. soy sauce d. tomato sauce
8. Your classmate 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.
9. What is the proper order in washing the dishes?
a. pots and pans, chinaware, silverware, glassware
b. silverware, pots & pans, glassware, chinaware
c. chinaware, glassware, pots & pans, silverware
d. glassware, silverware, chinaware, pots & pans
10. It is the proper order/steps in washing the dishes?
1. Rinse all surfaces with cold or hot water to remove thoroughly all remaining chemical solution and
food soil residues.
2. Remove residual food soils from equipment surfaces.
3. Scrape and pre-rinse
4. Rinse all equipment surfaces with sanitizing agent
a. 4 3 2 1 b. 2 3 1 4 c. 3 2 1 4 d. 1 2 3 4
11. 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.
12. A salad tool used to remove excess water from the salad greens.
a. mixing bowl b. salad server c. salad spinner d. cutting board
13. This tool is used to hold salad ingredients for mixing or for tossing.
a. knives b. salad plate c. mixing bowl d. salad server
14. A type of salad that can be served as a full meal because it contains substantial portion of meat,
poultry, seafoods, fruits, and vegetables.
a. appetizer salad b. accompaniment c. main course d. dessert
15. It is the market form of a fish where both sides of a fish are still joined but bones were removed.
a. butterfly b. drawn c. fillet d. steak
16. Which of the following is a freshwater fish?
a. bluefish b. catfish c. grouper d. sole
17. This consideration is essential in choosing ingredients for high quality salads?
a. quality and quantity
b. texture and color
c. freshness and variety
d. crispiness and taste
18. Which of the following vegetables is cooked uncovered?
a. fruit vegetables b. green vegetables c. roots and tubers d. yellow vegetables
19. Which will you consider first when buying meats?
a. brand b. price c. quality d. round cut
20. Which of the following procedures for quantity green salad production is the last step to do?
a. Arrange salad plates on worktables.
b. Add dressing before serving.
c. Prepare all ingredients.
d. Refrigerate until serving.
22. Which of the cooking methods does not belong to dry heat method?
a. baking b. broiling c. roasting d. stewing
23. It is mostly used in the kitchen and the most popular because it is lightweight, attractive and less
expensive.
a. stainless steel b. aluminum c. cast iron d. glass
24. It is the most popular material used for tools and equipment, but it is more expensive.
a. stainless steel b. aluminum c. teflon d. glass
25. It is a special coating applied inside aluminum or steel pots and pans.
a. stainless steel b. aluminum c. teflon d. glass
26. They are practical for opening food packages, cutting tapes or strings or simply remove labels or tags
from items.
a. graters b. garlic press c. wire whisk d. kitchen shears
27. This tool is made of rubber or silicone used to blend or scrape the food from the bowl.
a. serving spoon b. spatula c. scraper d. serving tong
28. It is the process of removing food and other types of soil from a surface, such as dish or cutting boards.
a. cleaning b. sanitizing c. fogging d. washing
31. Why do we need to apply spread in a canapé?
a. To make it attractive.
b. To balance the texture.
c. To make the garnish stick to it.
d. To add color to the dish.
32. The simplest type of appetizer is ___________________.
a. petite salad b. canapé c. horse d’ oeuvres d. fresh fruits
33. From what animal does veal meat came from?
 a. calf b. deer c. hog d. sheep
34. Where should meat products be stored?
a. crisper b. cold shelf c. dry shelf d. freezer
35. Chips can be used as _____________ of a canapé.
a. base b. spread c. garnish d. none of the above
36. In making canapés, all bases, spreads, and garnishes must be prepared ahead of time. What do you call
this technique/terminology?
a. al dente b. preparation c. mise en place d. mise en scene
37. It is a combination of vegetables, fruits and other ingredients served with a dressing.
a. sandwich b. canapé c. salad d. cocktail
43. It is a liquid or semi liquids used to flavor salads.
a. sauce b. dressing c. dip d. veloute
44. The temperature of the liquid is brought up to 100 degree Celsius and maintained to cook the food
item.
a. simmering b. boiling c. blanching d. frying
45. To mix two or more ingredients together until uniformly combined.
a. blend b. bind c. mix d. stir
46. The conditions and practices followed to maintain health including sanitation and personal cleanliness.
a. contamination b. sanitation c. hygiene d. none of the above
47. The maintenance of a clean food preparation environment by healthy food workers in order to prevent
food borne illness and food contamination.
a. cleaning b. sanitation c. hygiene d. none of the above
48. To cook food in a large amount of fat or oil.
a. pan frying b. deep frying c. stir frying d. sautéing
49. It is the unintended presence of harmful substances or disease-causing microorganisms in food.
a. contamination b. sanitation c. hygiene d. none of the above
50. Any operation in the production, preparation, processing, packaging, storage, transport, distribution,
and sale of food.
a. food packaging b. food sanitation c. food safety d. food handling

Prepared by: Checked by: Noted by:

SHERWIN JOY J. DE LA CRUZ MARKELVIN E. GUZMAN ARNEL C. SABUCO JR.

Subject Teacher Head Teacher I School Principal I