Republic of the Philippines

Department of Education
Region 02 (Cagayan Valley)
SCHOOLS DIVISION OFFICE OF ISABELA
Tumauini North District
306109 FERMELDY NATIONAL HIGH SCHOOL
Fermeldy, Tumauini, Isabela 3325

COOKERY
1st QUARTER EXAM
Directions: Read the following questions carefully. Choose the letter that best describes the statement.
Write your answer on your quiz notebook.

1.Sanitizing is done using heat, radiation, or chemicals. What are the recommended chemicals to be
use for sanitizing the kitchen.?
a. chlorine, iodine, and quaternary ammonium c. dry heat, hot water and filtration
b. benzoic acid, steam, and UV light d. soap, alcohol and cold water

2. If you are arranging your cabinet for storing clean cups, bowls, and glasses, what is the correct
storage for this item?
a. Inverted position of storing the cups, bowls, and glasses.
b. Put all cups, bowls, and glasses inside the drawers.
c. It must be stored
d. Wash, dry the item and place it on the table

3. Which of the following is the proper order/steps in sanitizing the sink and drains?
1. Replace washers immediately on leaking faucets
2. Keep outlet screened at all times
3. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz.to 2 gal. of water)
4. Clean and replace greased tray regularly
5. Replace washers immediately on leaking faucets
a.1, 2, 3, 4, 5 c. 2, 3, 4, 1, 5
b. 5, 4, 3, 2, d. 1, 3, 2, 4, 5

4. Which chemical is used to break down limescale and can help to remove tarnish from copper?
a. Carboric Acid c. Quaternary Ammonium
b. Degreaser d. Chlorine

5. Which is used to remove mineral deposits and useful for descaling dishwashers or removing rust on
the shelving, stains in the kitchen floor, and restroom facilities?
a. Detergent c. Acid Cleaner
b. Abrasive d. Degreaser

6. What are the proper cleaning and sanitizing procedure that should be done for worktops made of
ceramic tiles?
a. To clean use a brush dipped in a bleach solution and rinse thoroughly.
b. To wipe it with a damp cloth and dishwashing liquid solution to remove stains rubbing
along the grains.
c. To clean wipe it with a damp cloth and washing solution or antibacterial spray. Once a
week use a cream cleaner, rinse and dry. To remove limescale use a carbonic acid.
d. To clean wipe it with a damp cloth and washing liquid. Remove any limescale marks using
paste of bicarbonate of soda.

7. What are the proper cleaning and sanitizing procedure that should be done for worktops made of
Wood?
a. To clean use a brush dipped in a bleach solution and rinse thoroughly.
b. To clean wipe it with a damp cloth and washing solution or antibacterial spray. Once a
week use a cream cleaner, rinse and dry. To remove limescale use a carbonic acid.
 Republic of the Philippines
Department of Education
Region 02 (Cagayan Valley)
SCHOOLS DIVISION OFFICE OF ISABELA
Tumauini North District
306109 FERMELDY NATIONAL HIGH SCHOOL
Fermeldy, Tumauini, Isabela 3325

COOKERY
1st QUARTER EXAM
c. To clean wipe it with a damp cloth and washing liquid. Remove any limescale marks using
paste of bicarbonate of soda.
d. To wipe it with a damp cloth and dishwashing liquid solution to remove stains rubbing
along the grains.

8. What are the proper cleaning and sanitizing procedure that should be done for worktops made of
stainless steel?
a. To clean use a brush dipped in a bleach solution and rinse thoroughly.
b. To clean wipe it with a damp cloth and washing solution or antibacterial spray. Once a
week use a cream cleaner, rinse and dry. To remove limescale use a carbonic acid.
c. To clean wipe it with a damp cloth and washing liquid. Remove any limescale marks using
paste of bicarbonate of soda.
d. To clean, wash with a solution of washing up liquid and dry with a soft cloth. Do not use
any abrasive cream cleaners. If you just want to remove finger marks, put a dab of baby oil or
rinse aid on a clean cloth, and rub the whole surface.

9. What are the proper cleaning and sanitizing procedure that should be done for the kitchen sink
made of composite?
a. To clean wipe it with a damp cloth and washing liquid. Remove any limescale marks using
paste of bicarbonate of soda.
b. To clean wipe it with a damp cloth and washing solution or antibacterial spray. Once a
week use a cream cleaner, rinse and dry. To remove limescale use a carbonic acid.
c. To clean wipe it with a damp cloth and washing liquid. Remove any limescale marks using
paste of bicarbonate of soda.
d. To clean, wash with a solution of washing up liquid and dry with a soft cloth. Do not use
any abrasive cream cleaners. If you just want to remove finger marks, put a dab of baby oil or
rinse aid on a clean cloth, and rub the whole surface.

10. What are the proper cleaning and sanitizing procedure that should be done for the kitchen sink
made of stainless steel?
a. To clean wipe it with a damp cloth and washing liquid. Remove any limescale marks using
paste of bicarbonate of soda.
b. To clean wipe it with a damp cloth and washing solution or anti-bacterial spray. Once a
week use a cream cleaner, rinse and dry. To remove limescale use a carbonic acid.
c. To clean wipe it with a damp cloth and washing liquid. Remove any limescale marks using
paste of bicarbonate of soda.
d. To clean, wash with a solution of washing up liquid and dry with a soft cloth. Do not use
any abrasive cream cleaners. If you just want to remove finger marks, put a dab of baby oil or
rinse aid on a clean cloth, and rub the whole surface.

11. Considered by many to be the ultimate appetizer

a. crudites b.caviar c.sushi d. brochette e.appetizer

12. These are small skewers holding a combination of meat, poultry, game, fish shellfish or
vegetables.
a. crudites b.caviar c.sushi d. brochette e.appetizer

13. This is the first course of a multicourse meal in formal dining set up.
a. crudites b.caviar c.sushi d. brochette e.appetizer
 Republic of the Philippines
Department of Education
Region 02 (Cagayan Valley)
SCHOOLS DIVISION OFFICE OF ISABELA
Tumauini North District
306109 FERMELDY NATIONAL HIGH SCHOOL
Fermeldy, Tumauini, Isabela 3325

COOKERY
1st QUARTER EXAM

14. Any vegetable that can be eaten raw (or blanched) may be cut into sticks or other attractive, bite-
size shapes
a. crudites b.caviar c.sushi d. brochette e.appetizer

15. This refers to cooked or raw fish and shellfish rolled in or served on seasoned rice.
a. crudites b.caviar c.sushi d. brochette e.appetizer

16.It is the art of arranging and decorating food on a plate to improve the quality of its aesthetics.
A. Cooking C. Plate Serving
B. Food D. Plate Presentation

17. Getting a good menu is one of those rules. Part of these are colour, form, texture and flavor.
A. Balance C. Portion size
B. Arrangement on the plate D. Temperature

18. It affects the nutritional value, texture and humidity of the food.
A. Balance C. Arrangement on the plate
B. Portion Size D. Temperature

19. This is one of the fundamental factors in the placing where the size of the food is considered for
plating and costing purposes
A. Arrangement on the plate C. Balance
B. Temperature D. Portion Size

20. These are complimentary additions to the main ingredient of the meal.
A. Sauce C. Salad
B. Accompaniments D. Additives

21. The elements of a platter are ______________

A. centerpiece, slice, garnish C. centerpiece, wood, cup
B. centerpiece, silverware, wood D. centerpiece, tray, cup

22. When a part of the food is withdrawn and the structure is not destroyed it means that _____
A. the platter is not full C. the design is simple
B. the food is easy to handle and serve D. the food is edible

23. A meal design is best when ____________

A. platter presentation is attractive
B. the food has touched the plate
C. arrangement is easy to serve, more appetizing, and still attractive even after consumed by
guest.
D. arrangement of platter is full of accompaniments

24. Materials used for making food more appealing

A. tray, cup, glass, knife B. chinaware, glass, plastic, knife
C. silverwares, chinaware, plastic ware, wood D. spoon, fork, knife, bowls A B C C D
 Republic of the Philippines
Department of Education
Region 02 (Cagayan Valley)
SCHOOLS DIVISION OFFICE OF ISABELA
Tumauini North District
306109 FERMELDY NATIONAL HIGH SCHOOL
Fermeldy, Tumauini, Isabela 3325

COOKERY
1st QUARTER EXAM
5.When planning to design a plate, the sketch is divided into how many sections?
A. 1 to 2 sections C. 3 to 5 sections
B. 2 to 6 sections D. 6 to 8 sections

26.It is the process to keep the food cold or cool.

A. chilling C. drying
B. refrigerate D. cold storage

27. The process of preserving food by means of refrigeration.

A. cold storage C. chilling
B. drying D. refrigerate

28. A storing technique to reduce the temperature of food.

A. chiller C. chilling
B. refrigerate D. refrigerator

29. A room or appliance to keep food or other items cool.

A. container C. chillers
B. refrigerator D. oven

30. A cooling machine, especially a cold cabinet or refrigerator, to keep food stored a few degrees
above freezing.
A. chiller C. oven
B. refrigerator D. container

31. What is the main part of salad?

a. Base c. dressing
b. Body d. garnish

32. What is this edible decorative item added to salad to give eye appeal, and adds flavor as well?
a. Decoration c. garnish
b. glaze d. emblem

33. Which among the following guidelines is not applicable in salad making?
a. Cut ingredients neatly. c. keep salad off the rim of the plate
b. decorated extravagantly d. makes every ingredient identifiable

34. What do call a seasoned liquid or semi liquid added to the body of the salad to give added flavor,
tartness, spiciness and moistness.
a. Dressing b. glaze
c. gravy d. sauces

35. Which is not a mayonnaise based dressing?

a. Caesar c. Thousand Island dressing
b. Ranch d. Vinaigrette

36. Thin poured batter that has been cooked on a slightly greased griddle.
a. Omelet b. souffle
b.. Crepe d. Pouch
 Republic of the Philippines
Department of Education
Region 02 (Cagayan Valley)
SCHOOLS DIVISION OFFICE OF ISABELA
Tumauini North District
306109 FERMELDY NATIONAL HIGH SCHOOL
Fermeldy, Tumauini, Isabela 3325

COOKERY
1st QUARTER EXAM

37. These sandwiches are small fancy sandwiches made from light, delicate ingredients and bread that
has been trimmed of crusts
a. Tea Sandwich c. Burritos
b. Club Sandwich d. Quesadillas

38. Sliced bread dipped in an egg and milk mixture and lightly fried.
a. Omelet c. Souffle
b. Crepe d. French Toast

39. Made with more than two slices of bread and with several ingredients in the filling.
a. Tea Sandwich c. Multi decker sandwich
b. Burritos d. Quesadillas

40. Club sandwich is a popular multi-decker sandwich.

a. True b. False

Prepared by:

JOHN PAUL A. ANAPI

Subject Teacher

Checked by:

MARIBET M. GOLLAYAN
SHS Focal Person

Approved by:

MARIBON J. BAGUNU
Principal I