Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF TARLAC PROVINCE
CALULUAN NATIONAL HIGH SCHOOL
CASTRO ST., CALULUAN, CONCEPCION, TARLAC
Second Quarter Examination in Cookery 11
MULTIPLE CHOICE. Choose the letter of the correct answer. Write on your answer sheet.
USE CAPITAL LETTERS ONLY.
1. It is a small tool used generally in decorative works such as making garnishes.
A. bread knife B. butcher knife C. channel knife D. paring knife
2. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain, wash or cook ingredients from
liquid.
A. canister B. colander C. mixing bowl D. soup bowl
3. It is used for turning and lifting eggs, pancakes and meat on griddles, grills, sheet pans, and the likes and also used to scrape and
clean griddles
A. measuring spoon B. offset spatula C. rubber scraper D. wooden spoon
4. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream
A. paring knife B. rubber spatula C. wire whisk D. wooden spoon
5. It is a screen- type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.
A. colander B. funnel C. sieve D. skimmer
6. It is a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping eggs or batter and for
blending gravies, sauces, and soups
A. fork B. knife C. spoon D. whisk
7. A staple food prepared by cooking a dough of flour and water and often additional ingredients.
A. Condiments B. Meats C. Cheeses D. Bread
8.Chicken or turkey breast, tenderly cooked are seasoned.
A. Meat B. Poultry C. Vegetables D. Fish and Shellfish
9. It moisten the bread and the compliments the flavors of other ingredients.
A. spreads B. condiments C. meats D.cheeses
10.These are thinly sliced, firm texture,and act as binder, moistener of the other ingredients.
A.meats B. spreads C. cheeses D. vegetables
11. A disease that is carried and transmitted to people by food is referred to as food borne
A. bacteria B. illness C. infection D. Intoxification
12. It is a disease that results from eating food containing microoganisms.
A. food borne bacteria B. food borne illness C. food borne infection D. food borne
intoxication
13. FIFO stands for:
A. Fan in Fan on B. First In Fight Out C. First in First Out D. Fit in Fit Out
14. Simple Hot Sandwiches consists of:
A. Cold fillings B. hot fillings C. room temperature fillings D. none of the above
15. A small hand tool used generally in decorative works as garnishes
A. channel knife B. chef knife C. butcher knife D. Cutting stool
16. Used when preparing cakes mixtures salad, creams, and sauces.
A. sauce pan B mixing bowl C. mixing plate D. mixing tray
17. Grilled Sandwiches are also called:
A. Toasted sandwiches B. Heat sandwiches C. Browned sandwiches D. None of the above
18. Used for beating egg whites, yolk, creams, and mayonnaise
A. Wire Whip B. Wooden whip C. Stainer D. Tong
19. Use for holding hot food
A. Fork B. Pot holder C. Tong D. strainer
20. Pan grill sandwiches means:
A. side bar sandwiches B. browned sandwiches C. Close sandwiches D. open sandwiches
21. A broad implement bent to keep the hand of hot surfaces.
A. wooden spatula B. Rubber spatula C. steel spatula D. off-set spatula
22. Are sandwiches that are made from light, delicate ingredients, these are trimmed of cuts.
A. Tea Sandwiches B. Pinweel sanwiches C. Regular sandwiches D. Multi-decker sandwiches
23. Tea sanwiches are often times called small:
A. Triangle sandwiches B. Day-old sandwiches C. Fancy sandwiches D. Roll sandwiches
24. Which of the following is an example of a Multi-decker sandwich?
A. Triangle sandwiches B. Clubhouse sandwich C. Fancy sandwiches D. Roll sandwiches
25. The following are basic ingredients of a sandwich EXCEPT:
A. Bread B. Spreads C. fillings D. sauce
26. The 3 sources of starch are:
A. corn, potato, rice B. corn, banana, rice C. corn, cassava, rice D. corn, sweet potato, cassava
27. The purpose of storing desserts is to:
A. Increase its volume B. Soften food tissues C. Improve palatability D. Enhance freshness and quality
28. Which of these sauce is the best for a simple dessert?
A. Cold B .Light C. Hot Fudge D. Rich
29. The following are thickening agents used in the preparation of sauce, EXCEPT:
A. Baking powder B. Cornstarch C. Cream D. Egg
30. Which of the following is considered the simplest dessert?
A.Custard B. Fruits C. Gelatin D. Puddings
31. All of the following are characteristics of good fruits desserts, EXCEPT:
A. Appetizing aroma B. chilled temperature C. Simple & attractive D. moderately sweet
32. What is the process of putting your product into containers for easy distribution?
A. packaging B. labeling C. wrapping D. storing
33. This term refers to packaging in large standardized containers for efficient shipping and handling
A. Aseptically B. Bulk C. Packaging D. Containerization
34. Which of the following the following material is made from wood pulp and used for flexible packaging of goods?
A. cellophane B. glass C. metal D.paper
35. Scrambled egg that are used in sandwiches requires beating procedure of :
A. Egg white and yolk B. Egg white and salt D. Egg yolk and Salt D. All of the above
36. PPE stands for:
A. Personal Protection Equipment B. Personal Protective Equipment C. Protective Personal Equipment
37. After using the tools and equipments you must clean and sanitized them:
A. True B. False C. Not necessary D. Sometimes
38. Storing starches requires this condements to prevent from stickiness and breakage.
A. Vinegar B. Oil C. Salt D. Sugar
39. Before the process of cooking, personal hygiene and HACCP requires you to :
A. Wash hands before the cooking process
B. Use gloves necessary to food quality control
C. Tie and use hairnet to prevent food contamination
D. All of the above
40. It is the process of beautification and presentation of the food when it comes from appetizers to desserts.
A. Portioning B. Plating C. Garnishing D. Dishing
41. A thin and transparent material that is made of cellulose and contains variable amount of water and softener.
A. cellophane B. glass C. metal D.paper
42. This packaging material is transparent and able to withstand heat treatments such as pasteurization and sterilization.
A. cellophane B. glass C. metal D.paper
43. Which of the following tools is used for whipping eggs or butter, and for blending gravies, sauces and soups.
A. wooden spatula B. rubber spatula C. wire whisk D. wooden spoon
44. Which of the following cannot be used as garnishing in dessert?
A. Fruit B. Nut C. Chocolate D. Flower
45. Which of the following guidelines should not be practiced in plating dessert?
A. Layer flavors and texture
B. Make garnishes edible
C. Don’t crowd the plate
D. Use monotype plate
46. Which of the following sanitary practices is not true in storing desserts?
A. Wash utensils and euipment thoroughly.
B. Keep away from food when you are ill
C. Store foods and ingredients in a dry place
D. Safeguard the food during distribution
47. Which of the following tools is used for measuring small quantity of ingredients like salt, baking powder and others.
A. Measuring cup
B. Measuring spoon
C. Funnels
D. Range
48. Which of the following tools and equipment is used to chop, blend mix, whip, puree, grate, and liquefy foods?
A. Blender B. Mixer C. Grater D. Range
49. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream
A. hot fudge B. hot sauce C. rich sauce d. light sauce
50. Which of the following containers is used to store sauces mainly dessert sauces?
A. Airtight jar B. plastic bottle C. medium-sized bowl D. small plastic bag

PREPARED by: CHECKED and REVIEWED by: Noted by:

JEAN Y. CAISIP JALARA C. NARCISO JOENAR H. BALUYUT EdD.

Subject Teacher SST1/ SHS OIC Principal II
 NOTED by:

JOENAR H. BALUYUT EdD.

Principal II