Republic of the Philippines

Department of Education
REGION III
SCHOOLS DIVISION OF BULACAN
CALUMPIT NATIONAL HIGH SCHOOL

SECOND QUARTER SUMMATIVE TEST No. 3

TLE- COOKERY 9

NAME: ___________________________________ GRADE/SECTION: _____________

MULTIPLE CHOICE: Read each statement carefully. Write the letter of the correct answer. Use CAPITAL letter.

______1. Are pickled items which are raw and crisp vegetables. A condiment eaten with plain food to add flavor
a. relishes b. petite salad c. chips and dips d. fruits and vegetables
______2 Are small portions and usually display the characteristics found in most salad.
a. . relishes b. petite salad c. chips and dips d. fruits and vegetables
______3. Flavored Substances. Popular accompaniments to potato chips, crackers and raw vegetables
a. relishes b. chips and dips c. fruits and vegetables d. petite salad
______4. Are the simplest appetizer. They give an attractive appearance, fragrance, appealing taste, and delicious flavor
a. chips and dips b. fruits and vegetables c. relishes d. petite salad
______5. Are small one- or two-bite items that are served before dinner, usually accompanied by cocktails.
a. cocktail b. hors d’ oeuvres c. canape d. petite salad
______6. Classification of hors d’ oeuvres that are served between the soup and fish course. In today`s shortened menus, they are often served
instead of hot entrée.
a. cold hors d’ oeuvres b. hot hors d’ oeuvres c. cocktail d. petite salad
______7. Classification of hors d’ oeuvres that stimulate appetite and always served at the first course in the menu.
a. canape b. cold cocktail c. hors d’ oeuvres d. petite salad
______8. It may consist of shrimps, smoked fish poached egg, Spanish sardines and lettuce. Sauce can be serve at the side.
a. Rich hors d’ oeuvres b. Plate of hors d’ oeuvres c. Assorted hors d’ oeuvres d. Grison platter
______9. Which of the following are good ingredients to be used in preparing fruit appetizer?
a. Celery, olives, cucumber b. cheese, roast beef, olives c. cracker,cheese, tart shell d. sliced pears, banana, apple
______10. The most common ingredients in preparing potato chips are _______.
a. Fruits b. vegetables c. meat d. potatoes
______11. Which of the following is an example of dip for chips?
a. Fresh vegetables b. fresh meat c. bread d. mayonnaise and garlic
______12. The main ingredients used in preparing relishes are __________.
a. Raw and crisp vegetables b. raw and crisp fruits c. raw and crisp chips d. raw and crisp meat
______13. Fita biscuits can be used as _____ in preparing canape.
a. Spread b. garnish c. sauce d. base
______14. It is substituted for the butter. Mixture of cream and butter can be used.
a. Flavored cream cheese b. flavored butter c. flavored mayonnaise d. flavored milk
______15. Hors d’ oeuvres which may consist of two kinds of cold meat, such as ham, smoked beef, peppered ham. Sauce can be served at the
side.
a. Rich hors d’ oeuvres b. Grison Platter c. Plate of hors d’oeuvres d. Assorted hors d’ oeuvres
______16. Classification of hors d’ oeuvres that are served between the soup and fish course. In today`s shortened menus, they are often served
instead of hot entrée.
b. cold hors d’ oeuvres b. hot hors d’ oeuvres c. cocktail d. petite salad
______17. Classification of hors d’ oeuvres that stimulate appetite and always served at the first course in the menu.
b. canape b. cold cocktail c. hors d’ oeuvres d. petite salad
______18. It may consist of shrimps, smoked fish poached egg, Spanish sardines and lettuce. Sauce can be serve at the side.
b. Rich hors d’ oeuvres b. Plate of hors d’ oeuvres c. Assorted hors d’ oeuvres d. Grison platter
______19. Are cold hors d’ oeuvres which may consist of two kinds of cold meat, such as ham, smoked beef, peppered ham. Sauce can be served at
the side.
a. a. Rich hors d’ oeuvres b. Grison Platter c. Plate of hors d’oeuvres d. Assorted hors d’ oeuvres
______20. Cold hors d’ oeuvres with a classical form of presentation. Lobster should always be included.
a. . Rich hors d’ oeuvres b. Grison Platter c. Plate of hors d’oeuvres d. Assorted hors d’ oeuvres
______21. Cold hors d’ oeuvres with a classical form of presentation. Lobster should always be included.
a. . Rich hors d’ oeuvres b. Grison Platter c. Plate of hors d’oeuvres d. Assorted hors d’ oeuvres
______22. It is the intended size of serving the hors d’oeuvres.
a. Small or bite-size b. large size c. extra-large size d. free size
______23. The word hors d’ oeuvres when translated means __________.
a. Inside the work b. beyond the work c. outside the work d. within the work______8. Also
______24. Which of the following is not considered a good sanitary practice when preparing appetizer?
a. Storing food improperly b. washing tools thoroughly c. handling food properly d. avoiding preparing food when ill
______25. Which of the following sanitary practices should be observed when preparing a range of appetizer?
a. Handle the food properly to prevent spoilage and contamination c. Keep preparing food even when you are ill.
b. Do not wash utensils and equipment thoroughly d. Store food and ingredients improperly. known as the finger

Calumpang, Calumpit, Bulacan

calumpitnhs1983@gmail.com
(044) 675.2066
 Republic of the Philippines
Department of Education
REGION III
SCHOOLS DIVISION OF BULACAN
CALUMPIT NATIONAL HIGH SCHOOL

Calumpang, Calumpit, Bulacan

calumpitnhs1983@gmail.com
(044) 675.2066