Republic of the Philippines

Department of Education
REGION X
BALINGASAG SOUTH
SAN JUAN NATIONAL HIGH SCHOOL
SAN JUAN, BALINGASAG MISAMIS ORIENTAL

COOKERY 12
2nd Quarter Examination

NAME : ______________________________ SCORE : _________________________

YEAR & SECTION: __________________________ DATE : __________________________
I. Direction: Multiple Choice. Read the following statements carefully. Choose the letter that best describes the
statement. Write your answer before the number.

1. Commonly referred to as degreasers and are used on surfaces where grease has burned like ovens and grills.
A. Detergents B. Acid Cleaners C. Abrasives D. Solvent Cleaners
2. Ana finds it hard to remove tough soils from the used pots and pans. It does not respond to the different
cleaning agents that she has used. If you will help her, which of the following will you recommend that will
surely solve her problem?
A. Abrasive B. Acid Cleaners C. Detergent D. Solvent cleaner
3. The following are ways how to take care of glass kitchen tools EXCEPT;
A. to remove stain, use 2 table spoon of liquid bleach per cup of water when soaking and cleaning.
B. use a nylon scrub.
C. scratch it with sharp instrument such as knife or fork.
D. use baking soda to remove grease crust and boiled vinegar as final rinse.
4. These are the factors that influence the cleaning process EXCEPT
A. time. B. Soil C. temperature. D. sanitize.
5. In the presence of a cleaning solution most soils become more readily soluble as the _________________
increases.
A. Time B. Mechanical Force C. Chemical Concentrations D. Temperature
6. A hand scrubbing with a brush or as complex as turbulent flow and pressure inside a pipeline.
A. Time B. Mechanical Force C. Chemical Concentrations D. Temperature
7. Which of the following situations is good housekeeping practice?
A. Emptying the garbage can every other day.
B. Using imported sanitizing and disinfecting materials.
C. Spraying air freshener before and after leaving the room.
D. Planning and implementing a program of regular cleaning of
fixtures, furniture and home appliances.
8. If the person has been exposed to poisonous fumes such as carbon monoxide, what will you do?
A. Give him water to drink.
B. Remove anything from his mouth.
C. Give him cloth to cover his mouth.
D. Get him into fresh air immediately.
9. Your younger sister accidentally swallowed poison. What first aid
treatment should you do?
A. Read the label of the poisonous material.
B. Remove anything in the mouth.
C. Give her a glass of water or any fruit juice.
D. Give her a spoonful of sugar or any kind of sweets.
10. Which of the following is the proper steps of washing with the dishwasher machine?
1. Add detergent.
2. Fill your dishwasher logically
3. Don't crowd the dishes.
4. Turn it on.
A. 4 3 2 1 B. 2 3 1 4 C. 3 2 1 4 D. 1 2 3 4
11. The following are the first aid procedures caused by chemical poisoning EXCEPT
A. If the person swallowed the poison, remove anything remaining in the mouth.
B. Follow treatment directions given by poison centers.
C. If the person has been exposed to poisonous fumes, such as carbon monoxide, get him or her into fresh
air immediately.
D. If the suspected poison is a household cleaner or other chemical, let the person drink milk and sugar.
12. “Remove unnecessary clutter from surfaces” means,
A. to ensure that any germs will not remain.
B. to discard appliances and gadgets that you don't use any more.
C. to remove any foul smells.
D. to avoid accidents.
13. Use separate chopping boards for different kinds of food to reduce the spread of ___________.
A. germs. B. bacteria C. virus. D. infections.
14. Mila was asked to disinfect her kitchen. She must do the following procedures for disinfecting EXCEPT
A. preliminary cleaning.
B. use hand towel to wipe all surfaces including the floor.
C. rinse all surfaces that come in contact with food such as exterior of appliances, tables and stove top with
potable water before rinse.
D. use a spray device for spray application Spray 6-8 inches from the surface, rub with a brush, sponge or
cloth.
15. This is done using heat, radiation, or chemicals.
A. Cleaning B. Rinsing C. Sanitizing D. Washing
16. Appetizers were introduced by the ______________ as a buffet in the early third century B.C. They served
sea urchins, cockles, sturgeon, and garlic.

A. European B. Asian C. Athenians D. Americans

17. This is usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings.
A. relish B. cocktail C. hors d’ oeuvres D. canapé
18. Refers to small portions of highly seasoned foods.
A. relish B. cocktail C. hors d’ oeuvres D. canapé
19. A French term which means “set in place” that is you have everything ready to cook and in its place.
A. Hors d’ oeuvres B. Mise’ En Place C. Canapé D. Sauté
20. It is small pieces or portions of highly seasoned food, usually served
before a meal to induce and stimulate one’s appetite.
A. Appetizer B. Dessert C. Hamburger D. Salad dressing
21. Which of the following knife is used for trimming and paring fruits and
vegetables?
A. Butcher knife B. French Knife C. Paring knife D. Shears
22. Which of the following appetizers are made of seafood or fruit, usually
with a tart or tangy sauce?
A. Canapé B. Cocktail appetizer C. Relish D. Salad
23. This is an Italian appetizer.
A. Tapas B. Caviar C. Amuse Bouche D. Antipasto
 24. A tiny appetizer or hors d’ oeuvres offered to guest seated at their tables either before or after they have
ordered from the menu.
A. Tapas B. Caviar C. Amuse Bouche D. Antipasto
25. An appetizer served between the soup and fish course and sometimes alternative to hot entrée.
A. Cold hors d’oeuvres Hot Hors d’oeuvres C. Plate of Hors d’oeuvres D. Grison Platter
26. An appetizer consists of two kinds of cold meat, such as ham, smoked beef, peppered ham.
A. Cold hors d’oeuvres C. Plate of Hors d’oeuvres
B. Hot Hors d’oeuvres D. Grison Platter
27. The process of preserving food by means of refrigeration.
A. Cold storage B. Chilling C. Refrigeration D. Freezing
28. The following are classifications of Antipasto EXCEPT;
A. Seafood items B. Relish C. Cheese D. Caviar
29. The three parts of canape.
A. Base, Spread and Garnish
B. Base, Fish and Garnish
C. Base, Meat and Garnish
D. Base, Vegetable and Garnish
30. Which of the following appetizers are made out of thin slices of bread in different shapes?
A. relish B. cocktail C. hors d’ oeuvres D. canapé

II. Identification:
1. Mise’ En Place is a French term which means “set in place” that is you have everything ready to cook.
2. Measuring spoons are used for measuring dry and liquid ingredients in
small quantity
3. COCKTAILS are usually juice coming from orange, pineapple, grapefruit or tomatoes served with cold
salad dressings
4. CANAPES are bite-size open faced sandwiches consist of tiny portions of food presented on bases of
bread, toast, or pastry easily handled and eaten
5. Garnish – any food item or combination of items placed on top of the spread which usually gives color,
design, and texture or flavor accent to the canapé
6. FINGER FOODS are variety of small item appetizers enough to be picked up with the fingers and eaten
with little mess
7. Salad comes from the Latin word “Hebra Salata” which means salted greens.
8. Bound salads are mixtures of foods that are held together or bound with a dressing usually a thick
dressing like mayonnaise.
9. Dressing maybe in the form of liquid or semi-liquid that gives flavor, moisture, moisture and enrich the
salad
10. Appetizers are a small portion of a food or drink that usually served before or at the beginning of a
meal to stimulate the desire to eat

III. Enumeration
1-5. Types of Salad
16-12 Classification of Appetizer
13-16. Cleaning Compound
17-20. Tools and equipment use in preparing appetizer

IV. Essay
1. Why is it important to follow or consider the procedure for quantity salad production?
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