Progress Test

Grade 9 HE-Cookery
S.Y. 2019-2020

Directions: Read the following questions carefully and choose the letter of the correct answer. Write your answer on the space
provided.
_______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. Cast Iron c. Aluminum d. Stainless Steel
_______2. A salad tool used to remove excess water from the salad greens.
a. Mixing bowl b. salad spinner c. Salad server d. cutting boards
_______3. 17. Used to hold salad ingredients for mixing, or for tossing.
a. Knives b. mixing bowls c. Cutting boards d. salad server
_______4. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s, fruits and
vegetables.
a. Appetizer salad b. main course salad c. Accompaniment salad d. dessert salad
_______5. Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.
a. Green salads b. composed salads c. Vegetable salads d. bound salads
_______6. Salad ingredients are arranged on plate rather than being mixed together
a. fruit salad b. bound salad c. composed salad d. vegetable salad
_______7. To maintain the good quality of sandwich do all this except
a. wrap separately in plastic b. place in storage
c. refrigerate immediately d. arrange sandwich in rows on the table top
_______8. This type of fillings refers to ingredients mixed with salad dressing or mayonnaise
a. dry filling b. moist felling c. hot filling d. wet filling
_______9. Which of the following is not a factor to consider in salad preparation?
a. Contrast and harmony of colors b. Quality of ingredients
c. Arrangement of food d. Proper food combinations
_______10. This are usually juices of oranges, pineapple, grapefruit or tomatoes served with cold salad ingredients.
a. cocktails b. hors d’ oeuvres c. canape’ d. relishes
_______11. Which of the following ingredients is not used in making French dressing?
a. Egg yolk b. Vinegar c. Oil d. Sugar
_______12. Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds flavor to the
food?
a. Body b. Base c. Garnish d. Dressing
_______13. Which tool is used to measure in serving of soft foods, such as filling ice cream, and mashed potato?
a. potato masher b. scoops or dipper c. scooper d. baster
_______14. There are many kinds of kitchen knives, each with a special use. Which one is used to cut thick sandwiches?
a. Butcher knife b. Deli knife c. Paring knife d. Sandwich knife
_______15. A small flat, round bladed utensil that is serrated on one side and smooth on the other, used to apply food spreads
over bread slices.
a. Cutting Board b. Sandwich Spatula c. Measuring spoons d. Serrated Knife
_______16. This is a sweet course or dish which is usually served at the end of a meal.
a. Sauce b. Stock c. Dessert d. Appetizer
_______17. All of the following are characteristics of good fruit desserts, EXCEPT
a. appetizing aroma b. simple and attractive c. slightly chilled temperature d. moderately sweet
_______18. What is the process of putting your product into containers for easy distribution?
a. Packaging b. Wrapping c. Labeling d. Storing
_______19. Which of the following sanitary practices is not true in storing desserts?
a. Wash utensils and equipment 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
_______20. In plating and presenting food, which among the following statement is related to texture?
a. Enhances plate presentation b. Plays important part in plate presentation
c. Adds visual interest to the food d. Serves as frame of the presentation
_______21. It is the most important principle for sandwich safety after preparation to avoid spoilage.
a. 4 – 40 - 140 b. 140 – 4 - 40 c. 4- 140 – 40 d. 40 – 140 - 4
_______22. Which of the following considerations is essential in choosing ingredients for high quality salads?
a. quality and quantity b. freshness and variety
c. texture and color d. crispiness and taste
_______23. Which of the following guidelines is not included in making vegetable salad.
a. Cooked to a firm, crisp texture and good color b. Cooked until completely tender and overcooked
c. Thoroughly drained and chilled before using d. Marinated or soaked in a seasoned liquid
_______24. 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
_______25. Which of the following appetizers are made out of thin slices of bread in different shapes.
a. Relish b. Hors D’ Oeuvres c. Cocktail d. Canapé
_______26. Aling Pelita finds 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. Abrasives b. Detergents c. Acid Cleaners d. Solvent Cleaners
_______27. 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 sugar or any kind of sweets.
_______28. Which of the following is the proper order in washing the dishes?
a. chinaware, utensils, silverware, glassware b. utensils, silverware, glassware, chinaware
c. silverware, chinaware, glassware, utensils, d. glassware, silverware, chinaware, utensils
_______29. 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 with sanitizing agent
a. 2 4 13 b. 3 1 4 2 c. 3 2 1 4 d. 1 2 3 4
_______30. A plastic, serrated edge knife that is designed to slice lettuce without causing the edges to turn brown.
a. Lettuce Knife b. Bread Toaster c. Mixing Spoon d. Grill
_______31. Which of these sauce is best for a simple dessert?
a. cold b. hot fudge c. light d. rich
_______32. The following are thickening agents used in the preparation of sauce, EXCEPT
a. baking powder b. cream c. cornstarch d. flour
_______33. Which of the following is considered the simplest dessert?
a. custard b. gelatin c. fruits d. puddings
_______34. These are the major functions of package, except
a. to contain b. to protect c. to help sell d. to devide
_______35. Which of the following is not a caused of food spoilage?
a. PH of food b. moisture content c. initial microbial load d. flavor
_______36. Which of the following material is made from wood pulp and used for flexible packaging of goods?
a. Cellophane b. metal c. Glass d. paper
_______37. A thin and transparent material that is made of cellulose and contains variable amount of water and softener.
a. cellophane b . metal c. glass d. paper
_______38. This packaging material is man-made polymers of very high molecular weight.
a. cellophane b. plastic c. glass d. metal
_______39. Which of the following tools is used for whipping eggs or butter, and for blending gravies, sauces and soups?
a. grater b. whisks c. spatula d. scraper
_______40. Which of the following cannot be used as garnishing in dessert?
a. fruit b. chocolate c. nut d. flower
_______41. 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 of plate
_______42. Which of the following is not a method of food packaging?
a. home canned food b. Freezing and chilling food
c. Foil packaging d. Drying
_______43. Label of food packaging must appear except one
a. net quality b. name of seller
c. date of minimum durability d. list of ingredients
_______44. Which of the following tools is used for measuring small quantity of ingredients like salt, baking powder and others.
a. measuring cup b. funnels c. measuring spoon d. spatula
_______45. 44. Which of the following tools and equipment is used to chop, blend, mix, whip, puree, grate, and liquefy foods?
a. blender b. grater c. mixer d. range
_______46. icing sugar, caster sugar or cocoa powder may be finely sprinkled over the surface of a dessert to improve the
appearance.
a. dusting b. creaming c. icing d. filling
_______47. this is a mixture of ingredients placed between slices of bread.
a. icing b. custard c. filling d. dessert
_______48. this process results in an attractive shiny surface. To do this you can brush over a thin layer of heated jam, thickened
fruit juice, sugar syrup or gelatine solution
a. glazing b. icing c. filling d. creaming
_______49. placing the mixture into a particular shape or form
a. molding b. moulding c. piping d. layering
_______50. involves placing a covered basin of mixture above boiling water so that steam may be used to cook the product
a. steaming b. spreading c. poaching d. peeling

Prepared by: Checked by: Certified Correct: Verified by:

CATHERINE D. BOTARDO ROSEMARIE C. CAMBA KENNEDY D. CAMBA ROSIE C. CAASI

Subject Teacher Head Teacher III Principal IV Monitoring PSDS