Republic of the Philippines

General Climaco National Highschool

Toledo City
FIRST PERIODICAL EXAMINATION
Cookery - 11
Name:_____________________________________________ Gr.& Sec: __________________________
Parents Signature:__________________ Date:________________
Complete the table. Encircle the letter of your answer.
is used for chopping, dicing and slicing a. French knife
1. b. paring knife
c. channel
d. butcher
Where fruits and vegetables are being a. chopping board
cut b. plate
c. strainer
2. d. bottle opener
is used to hold food especially when a. measuring cup
transferring from one plate to another b. tong
3. c. bottle opener
d. strainer
is a kind of knife used to peel and core a. French knife
fruits and vegetables b. paring knife
c. channel
4. d. butcher
Used to open can a. measuring cup
b. tong
5. c. can opener
d. strainer
is used to grate fruits and vegetables a. grater
b. peeler
c.knife
d. ladle
6.
used to measure small amount of a. measuring cup
ingredients like flour b. tong
c. bottle opener
7. d. measuring spoon
Used to strain liquid. a. measuring cup
b. tong
8. c. bottle opener
d. strainer

9. A crudite is a __________.
a.Chip b. Vegetable c. Biscuit d. Knife
10. Which of the following is the proper order in washing the dishes?
a. Utensils, chinaware, silverware, glassware
b. Glassware, silverware, chinaware, utensils
c. Chinaware, glassware, utensils, silverware
d. Silverware, utensils, glassware, chinaware
11. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
a. Read the label of the poisonous material.
b. Give her a spoonful of sugar or any kind of sweets
c. Remove anything remaining in the mouth.
d. Give her a glass of water or any fruit juice.Give her a spoonful of sugar or any kind of sweets
12. Which of the following is a pickled Items?
a. cucumber b. olives c. papaya d. All of the above

13. This is the main part of the salad.

a. Garnish b. Dressing c. Base d. Body
14. 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 but not overcooked
c. Thoroughly drained and chilled before using
d. Marinated or soaked in a seasoned liquid
15. How can you refresh slightly wilted greens?
a. Wash it thoroughly with running water
b. Submerge in ice water for 30-60 minutes
c. Put it in the chiller
d. None of the above
16. Which ingredients are NOT used to garnish canapé?
 a. alcohol, flower, lemon, garlic, ginger
b. olives, pimiento, caviar, salami, chicken
c. parsley, pickles, salmon, ham, cheese
d. cucumber, shrimp, tomato, roast beef, tuna flakes
17. Which of the following appetizers is made of seafood or fruit, usually with a tart or tangy sauce?
a. Canapé b. Relish c. Cocktail d. Salad
18. Why is it important to keep our kitchens clean and safe?
a. We need to make sure our kitchens are clean and safe so that we can minimize the hazards and risks at home.
b. We need to make sure our kitchens are clean and safe so that our parents will be happy and proud of us
whenever they arrive from work.
c. We need to make sure our kitchens are clean and safe so that at the end of the day our wants will be given to
us as a reward, like a new pair of shoes.
d. We need to make sure our kitchens are clean and safe so that everybody happy.
19. The following are spread for canapé except one.
A. Peanut butter B. flavored butter C. mayonnaise D. cream cheese
20. Which is NOT true about the guidelines in assembling canapé?
a. select harmonious flavour combination
b. use high quality of ingredients
c. good in mise en place
d. keep it extravagant
21. What is the proper arrangement of the salad?
a. Base, dressing, body, garnish
b. Base, body, dressing, garnish
c. Garnish, body, dressing, base
d. body, dressing, base, garnish
22. A seasoned liquid or semi liquid added to the body of the salad to give added flavor, tartness, spiciness and
moistness.
a. Garnish b. Dressing c. Base d. Body
23. Which of the following procedures for quantity green salad production is the last step to do?
a. Refrigerate until serving b. Add dressing before serving
c. Prepare all ingredients d. Arrange salad plates on worktables
24. What do you call a combination of items that usually gives color and texture to the canapé?
a. spread b. base c. garnish d. decoration
25. Why do we serve appetizers?
a. To make people hungrier c. To stimulate the appetite
b. To make people buy more drinks d. All the above
26. 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 sanitizing agent
a. 2 3 1 4 b. 3 2 1 4 c. 4 3 2 1 d. 1 2 3 4
27. Which cleaning agent is considered as the simplest cleaner of all?
a. detergent b.. abrasive c. Soap d. Water
28. An edible decorative item that is added to salad to give eye appeal and adds flavor as well.
a. Garnish b. Dressing c. Base d. Body
29. What do you call the art of modifying, processing, arranging, or decorating food to enhance aesthetical appeal?
a. Food Presentation b. Food Processing c. Garnishing d. Storing of Food
30. The following are classifications of appetizer except one.
a. relishes b. chips and dips c. finger foods D. preserved fruits and vegetables
31. A salad tool used to remove excess water from the salad greens.
a. Mixing bowl c. Salad server
b. Salad spinner d. Cutting boards
32. In a main dish salad, the body of the salad is made up mainly of:
a. Fruit b. greens c. meat d. salad dressing
33. What are the three parts of canape?
a. meat, vegetable, fruits
b. base, spread, garnish
c. flower, meat, vegetable
d. fish, cheese, potato
34. It is a small portion of highly seasoned foods, a combination of canapés, olives, stuffed celery, pickled radishes, and
fish.
a. Relishes/ Crudites b. Hors D’ Oeuvres c. Petite Salad d. Cocktails
35. Why soap is not suitable for cleaning equipment’s and surfaces?
a. It is expensive c. It leaves a scum
b. It makes the surface too shiny d. It is easy to hold
36. What classifications of salad stimulates the appetite which has fresh, crisp ingredients, flavorful dressing and attractive
appetizing appearance.
a. Accompaniment Salad b. Side dish salads c. Appetizer Salad d. Main Course Salad
37. Egg salad is an example of which type of salad?
a. Bound b. Tossed c. Combination d. Composed
38. This is the simplest appetizers
a. Chips and dips b. Fresh fruits and Vegetables c. Cocktails d. Relishes
39. It is a French term which means “set in place” that is you have everything ready to cook and in its place.
a. Appetizer b. mise en place c. hors d’oeuvres d. dessert
40 Salads whose main ingredients are vegetables
a. Fruit Salad b. Gelatin Salad c. Vegetables Salad d. Main Dish Salad
41. Sanitizing is done to reduce what?
A. Bacteria B. Microorganism C. Germs D. all of the above
42. Used to hold salad ingredients for mixing, or for tossing.
a. Knives b. mixing bowls c. Cutting boards d. salad server
43. It is known as a liquid appetizer
a. petite Salad b. Aperitif c. relishes d. refreshers
44. What is the base ingredient of canapé?
a. vegetable b. meat c. crackers d. garnish
45. Which of the following is not an ingredient used in making coleslaw?
a. Egg yolk b. Cabbage c. Vinegar d. Lettuce
46. This is accompaniment to raw vegetables and potato chips
a. cheese b. relishes c. Dips d. Cocktails
47. This Salad contains fruits as their main ingredients.
a. Fruit Salad b Gelatin Salad c Vegetables Salad d. Main Dish Salad

48.Which part of canapé holds the spread and garnish?

a. base b. spread c. garnish d. filling

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“Life is the most difficult exam”

Prepared by:
Lovely A. Castulo
Cookery Teacher