HERACLEO CASCO MEMORIAL NATIONAL HIGH SCHOOL

Poblacion, Sta. Maria Davao Occidental

QUARTER I, II, III, and IV
ASSESSMENT
COOKERY 9

Name: _____________________________________ Grade & Section: ________________

FIRST QUARTER
Test I - Multiple Choice:
Directions: Read and understand the sentence carefully and choose the best letter of your choice. Write your answer in a
separate sheet of paper.

1. When are you going to use these 4 tablespoons of baking soda and 1 quart of warm water?
a. rusty knife b. stain removal of plastic container
c. odor removal of plastic container d. greasy pans
2. Which are the cleaning agents for the outer part of pans and kettles?
a. salt and vinegar c. lemon and water
b. water and chlorine d. baking soda and water
3. hat is this for? 1 tablespoon of liquid Chlorine Bleach + 1 cup of water
a. shining the utensils c. removing stinks and odour
b. stain remover for plastic container d. for oily pans
4. What is the first step in cleaning kitchen tools?
a. Fill the sink with warm to hot water and an antibacterial detergent.
b. Put the tools and utensils in a large pan, immersing them fully in water.
c. Scrape any food debris or food remains into a bin.
d. Use a clean sponge or brush to scrub each item thoroughly.
5. Why do we have to clean and sanitize kitchen tools?
a. Unclean and unsanitary items can cause a lot of trouble.
b. It helps us be more secured from bacteria and illnesses.
c. It keeps every item neat and pleasing to the eye.
d. It avoids food-poisoning and diarrhea.
6. When is the best time to clean and sanitize a kitchen tool?
a. after eating b. every morning c. every evening d. after cooking
7. Which is the correct sequence in sanitizing kitchen tools?
I- Put a lid to the pan and carefully boil water for 5 minutes.
II- Remove the lid and wait for the water to stop boiling before removing the tools and utensils with
prongs.
III- Put the tools and utensils in a large pan, immersing them fully in
a. I, II, III b. II, III, I c. III, I, II d. II, I, III
8. Which statement best describes cleaning?
a. Destroying of bacteria through the use of chemicals
b. The removal of grease, dirt and other residue that doesn’t belong on the food-contact surface
c. Making something free from bacteria and other microorganisms
d. Reducing the number of harmful germs and contaminants down to a safe level
9. Which of the following best describes sanitizing?
a. The removal of grease, dirt and other residue that doesn’t belong on the food-contact surface
b. Destroying of bacteria through the use of chemicals
c. Reducing the number of harmful germs and contaminants down to a safe level.
d. Making something free from bacteria and other microorganisms.
10. What does the term “food-contact surface” mean?
a. anything that touches food
b. contact person that delivers food
c. any food container
d. person that supervises food services
SECOND QUARTER
Test I - Multiple Choice:
Directions: Read and understand the sentence carefully and choose the best letter of your choice. Write your answer in a
separate sheet of paper.

1. Which do you think is the kind of appetizer Chef Arnold prepared for a party if he made it out of thin slices of
bread in different shapes, spread it with mayonnaise and garnished it with tuna flake?
a. Hors d’ oeuvres c. Cocktails
b. Relishes/ crudités d. canapé
2. Which among the group of appetizers inside the box are hot appetizers?
I. Rellenong hipon, mini pizza, chicken potato salad
II. Fried ham cheese roll, cheese sticks, tuna salad over
cracker
III. Fruit salad, lumpiang togue, cheese sticks
IV. Potato salad, fruit salad, rellenong hipon

3. Why are fresh fruits and vegetables also best for making cold appetizer?
a. Due to their attractive appearance, fragrance, appealing taste and good nutritive value
b. Due to their freshness and crispiness
c. Due to their simplicity which avoids hustle
d. Easy to prepare
4. What is the best way to prepare a canapé from toast?
a. Cut the whole bread and toast
b. Cut the bread into half and toast
c. Cut the bread into a ¼ size and toast
d. Cut the bread into a bite size and toast
5. Which is the correct sequence in preparing oyster and clam cocktails?

I. Provide lemon
II. Place cocktail sauce
III. Arrange on the flat plates, on bed of ice
IV. Open fresh oyster and clam on half shell

a. I-II-III-IV
b. IV-III-II-I
c. II-III-IV-I
d. III-I-IV-II
6. Why is safety important in the workplace?
a. To protect workers from injury and illness
b. To give the workers security
c. To perform the job well
d. For smooth preparation
7. What will you do when you have fever during preparation of your appetizers?
a. Use PPE and perform the task
b. Go to the nearest clinic and take a rest
c. Prepare the appetizer even you are sick
d. Take medicine and continue performing the task
8. Which situation best shows good housekeeping practice?
a. Emptying the garbage can every other day
b. Using imported sanitizing and disinfecting material
c. Spraying air freshener before and after leaving the kitchen
d. Planning and implementing a program of regular cleaning
9. Which statement supports the principle of platter presentation “think of the platter as part of the whole”?
a. A simple design is best
b. Make the garnish count
c. Serving portion should be arranged artistically
d. Presentation must be attractive and appropriate to the other presentation in the table
10. Which is the CORRECT plating or presentation of appetizer?
a. Keep food at the rim of the plate
b. Adapt artistic framing with excessive garnish
c. Arrange the dish on plate by overcrowding the garnish
d. Select plates large enough to hold all items without crowding