Republic of the Philippines

DEPARTMENT OF EDUCATION
Region III – Central Luzon
SAN JOSE DEL MONTE NATIONAL HIGH SCHOOL
Barangay Yakal, City of San Jose del Monte, Bulacan

***STRICTLY NO ERASURES. FOLLOW INSTRUCTIONS. ***

Directions: PUT YOUR ANSWER ON THE ANSWER SHEET BY SHADING THE CIRCLE WHICH
CORRESPONDS TO YOUR ANSWER.

1. Which of the following is the right step by step procedures in manual dishwashing?
A. Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes.
B. Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
C. Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
D. Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes
2. Which of the following parts of an egg is produced by the oviduct and consist of four alternating layers
of thick and thin consistencies?
A. Air cell C. Chalaza
B. Albumen D. Yolk
3. My work is for whipping, beating and blending of sauce and gravies.
A. Wooden Spoon C. Wire Whisk
B. Fork D. Spoon
4. What is the basis in evaluating the appearance of the shell?
A. cleanliness, shape, texture and soundness
B. grade, texture, cleanliness, shape
C. shape, texture, cleanliness and size
D. texture, soundness, size and cleanliness
5. Which of the following market forms of eggs is seldom used in cooking?
A. Dried egg C. Frozen egg
B. Fresh egg D. Shelled egg
6. _________Stands for “Clean As You Go” and is a simple but effective way of keeping the workplace
clean and organized.
A. CYGO C. CLEAGO
B. CAYGO D. CAYYGO
7. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently
cooking until the egg holds its shape?
A. Fried egg C. Scrambled egg
B. Poached egg D. Soft-boiled egg
8. Rosie will measure 1 cup of water for her dish. Which of the following procedures should she follow?

Do not write anything on this paper. Use the answer sheet provided by the teacher.
 A. Using dry measuring cups, scoop the water then scrape the excess.
B. Using dry measuring cups, put the water on it then press and scrape the excess.
C. Using liquid measuring cups, place it in flat surface and pour the water on it then watch until it
reaches the desired amount.
D. Using weighing scale, pour the water and watch until it reaches the desired measurement.
9. Which of the following is true in plating egg dishes?
A. Choose serving dish small enough to let each food item stand out
B. Set the table properly
C. Protein dish should cover half of the plate
D. Use even numbers in setting the dish.
10. Which of the following statements is TRUE about sieve/sifter?
a. It is consisted of a handle and a blade used for chopping foods.
b. It is consisted of a wire mesh with very tiny holes used for separating coarse particles from
fine particles of an ingredient.
c. It is consisted of long handle and wires loop at the end used for mixing and whipping
ingredients.
d. It is consisted of two long arms with claw-shaped ends used for gripping the food.
11. Reducing the number of harmful microorganisms by using very hot water or a chemical solution.
A. Sanitizing C. Cleaning
B. Pre-rinse D. Towel-dry
12. My work is for straining vegetables and fruits?
A. Colander C. Bowl
B. Basin D. Mixing bowl
13. It is a chamber or compartment used for cooking, baking, heating, or drying.
A. blender C. mixer
B. burner D. oven
14. A French term for having all your ingredients measured, cut, peeled, grated etc. Before cooking or
putting everything in its place.
A. Mis en pluse C. Mise en Place
B. Mis en Please D. Misplace
15. Which of the following tools is used for mixing and serving the food?
A. Mixing bowl C. wooden spoon
B. spoon D. ladle
16. Soft delicate curd scrambled are most likely the result of ___________.
A. overcooking C. using low grade eggs
B. stirred less frequently D. stirred constantly
17. If a recipe calls for 1 egg, what size egg should you use?
A. Medium C. Large
B. Jumbo D. Small
18. What method of egg involves slipping egg into simmering water?
A. Soft Boiled C. Poached Egg
B. Baked D. Hard Boiled

Do not write anything on this paper. Use the answer sheet provided by the teacher.
19. A professional cook in a restaurant or hotel?
A. Attendant C. Chef
B. Runner D. Butcher
20. Which of the following is the correct order in which people “eat”?
A. Eyes, nose, mouth C. Nose, mouth, eyes
B. Nose, eyes, mouth D. Mouth, eyes, nose

II. TRUE OR FALSE. Read the following statements and determine if it is true or false. Shade (A) if the
statement is correct; otherwise, shade (B). (20 points)

_______21. Using cold water, fresh eggs will float.

_______22. Freezer is where eggs should be stored.
_______23. The color of the eggshell has no influence on nutritional values or eating quality.
_______24. Sieve is used in rinsing and washing vegetables and fruits.
_______25. Sugar and vinegar are two ingredients needed for poaching an egg.
_______26. Sanitizing is done before cleaning.
_______27. Two yolks can be used in place of 1 whole egg in a recipe.
_______28. When plating, the plate should be viewed as a canvass.
_______29. Fried egg is also called shirred egg.
_______30. Vinegar should be measured using a dry measuring cup.
_______31. The presentation should overpower flavor and function.
_______32. Use garnishes that enhance the flavor of the meal.
_______33. For filled omelet, spoon the filling across the center of the egg.
_______34. In presenting food on a plate, follow the rule of even.
_______35. Garnishes should be edible.
_______36. Mise en place is done before plating.
_______37. Wash eggs before storing them.
_______38. Do remember to wash your hands after cooking only.
_______39. Put eggs in the refrigerator as soon as possible after purchase.
_______40. To give the omelet, additional sheen, rub the surface lightly with butter.

III. IDENTIFICATION. Identify the appropriate tool, cookware, or equipment to be used in the following
situations. Choose your answer on the word bank provided. (10 points)

I. TOOLS II. EQUIPMENT III. COOKWARE

A. MEASURING SPOON A. ELECTRIC MIXER A. OMELET PAN
B. COLANDER B. MICROWAVE OVEN B. STOCKPOT
C. RUBBER SRAPER C. REFRIGERATOR C. SAUCE PAN
D. WIRE WHISK

(I.) IDENTIFYING THE APPROPRIATE TOOL.

______41. You will measure 1 T of baking soda and 1 t of cream of tartar.
______42. You will scrape the remaining icing in your mixing bowl.
______43. You will drain the water from the pasta you have boiled.
______44. You will blend, mix, and whip your banana cake batter and you would like to have a smooth
and incorporate air into a mixture.

Do not write anything on this paper. Use the answer sheet provided by the teacher.
(II.) IDENTIFYING THE APPROPRIATE COOKWARE.
______45. You will cook omelet.
______46. You will cook chicken soup.
______47. You will cook bechamel sauce.

(III.) IDENTIFYING THE APPROPRIATE EQUIPMENT.

______48. You would like to lengthen the shelf life of eggs.
______49. You will thaw the frozen food you got from your freezer.
______50. You will mix, beat and whip chocolate batter.

Do not write anything on this paper. Use the answer sheet provided by the teacher.
Do not write anything on this paper. Use the answer sheet provided by the teacher.