NAME: _____________________________________________ SCORE: __________

COOKERY 9
September 15, 2022

A. Multiple Choice. Directions: Read each question carefully. Choose the letter which corresponds to the
correct answer and write it before each number.
_____ 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. Hors D’ Oeuvres d. Canapé
_____ 3. Aling Tessie find it hard to remove tough soils from the used pots and pans. It does not respond to different
cleaning agents she used. If you will help her, which of the following will you recommend that will surely solve her
problem?
a. Abrasive b. Acid Cleaner c. Detergent d. Solvent Cleaner
_____ 4. It is small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate
one’s appetite.
a. Appetizer b. Dessert c. Hamburger d. Salad dressing
_____ 5. Sherwin owns a restaurant. He is awake up to 12 midnight in order to supervise the business and sees to it
that he has enough supply of materials the next day. This kind of character shows that he is____.
a. Creative b. Passionate c. Motivated d. Committed
_____ 6. 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
_____ 7. Which of the following knife is used for trimming and paring fruits and vegetables?
a. Butcher knife b. French knife c. Paring knife d. Shears
_____ 8. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
a. Canapé b. Cocktail c. Relish d. Salad
_____ 9. 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
_____ 10. Which of the following is the proper order in washing the dishes?
a. Utensils, chinaware, silverware, glassware
b. Silverware, utensils, glassware, chinaware
c. Chinaware, glassware, utensils, silverware
d. Glassware, silverware, chinaware, utensil
_____ 11. Which of the following is the proper order/steps in cleaning kitchen premises?
1. Rinse all surfaces with cold to 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 sanitizing agent
a. 4 3 2 1 b. 2 3 1 4 c. 3 2 1 4 d. 1 2 3 4
_____ 12.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
B. Directions: Identify the following tools and equipment. And give its function in one sentence.
13-14. ________________

_____________________________________________________________
 15-16. ________________

_____________________________________________________________

17-18. ________________

_____________________________________________________________

19-20. ________________

_____________________________________________________________

C. Direction. Enumerate five (5) classifications of Appetizer.

21. 24.
22. 25.
23.
D. Direction. Fill in the blanks with the correct word/group of words to complete the statement. Choose your
answer from the box below.

bite-sized delicacies over-the-coal

fresh or preserved transition hors d’oeuvres
frozen or chilled hot beverage
in ice cream cold canapes

Appetizer are an assortment of (26)______________ served in small or (27) __________________

portions. They provide a natural (28)______________ to the main meal which can be served according to
temperature, that is they can be served (29)__________________ or (30)________________ grilled
(31)_____________ while beverage like punch, juice, and wine may be served with (32) ________________.
Fruit appetizer can be served (33)___________________, (34)__________________, and
(35)____________________.

D. Directions: Read and answer the given question that is equivalent to 5pts. Elaborate your answer.
36-40. Why are cleanliness and sanitation considered as two of the important concerns in food service
industries?