Department of Education

______________ National High School

(town/city/province)

SUMMATIVE TEST
in
Cookery 9_Quarter 1

Name: _______________________________ Yr.& Section: ____________ Date: _________ Score: _____

A. Multiple Choice. Read the following statements carefully. Choose the letter that best describes the
statement. Encircle the letter of your chosen answer.
1. Which of the following is a material used for salad making and dessert that need great care to ensure long
shelf life?
A. glass
B. aluminum
C. cast iron
D. stainless steel
2. Which of the following appetizers are made out of thin slices of bread in different shapes?
A. relish
B. B. cocktail
C. horse d’ oeuvres
D. canapé
3. Aling Tessie 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 cleaner
C. detergent
D. solvent cleaner
4. 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
5. Sherwin owns a restaurant. He is awake up to 12 midnight in order to supervise the business and sees to it
that he has enough supply of materials the next day. This kind of character shows that he is:
A. creative
B. personalize
C. motivated
D. committed
6. Which of the following situations is good housekeeping practice best shown?
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

7. 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
8. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
A. canapé
B. cocktail
C. relish
D. salad
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 remaining 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 order in washing the dishes?
A. Utensils, chinaware, silverware, glassware
B. Silverware, utensils, glassware, chinaware
C. Chinaware, glassware, utensils, silverware
D. Glassware, silverware, chinaware, utensils
11. 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. 4 3 2 1 B. 2 3 1 4 C. 3 2 1 4 D. 1 2 3 4
12. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
A. Use the same chopping board for different kinds of food.
B. Keep separate chopping board for your meat and your vegetables.
C. Clean the chopping board if needed.
D. Scrape chopping board before using.

B. Identification. Read the statement carefully and write the correct word that describes the statement. Write
your answer on the space provided.

_____________________ 1. Butter, cream or finely chopped meat or fish placed on top of the canape
_ base.
2. Holds spreads and garnish for canapes.
_____________________ 3. Adds color, design, texture and flavor to canape.
_ 4. Small open-faced sandwiches served as appetizer.
_____________________ 5. Serving size of canapes.
_
_____________________
_
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_

B.2 Below are pictures of chemicals used to clean and sanitize kitchen tools and equipment. Identify the exact
category of the chemical. Write your answer below the picture.
 1. __________________________ 2. __________________________ 3. __________________________

C. Classification. Classify the following ingredients listed below according to the parts of the canapes. Write
each ingredient in the box provided below.

Radish slices Toast cutouts Asparagus tips

Breadcutouts Crackers Tomatoes
Butter Polenta cutouts Cucumber slices
Fish Cheese Miniature pancakes
Tiny biscuits Pickled onions meat

CANAPE BASE CANAPE SPREAD CANAPE GARNISH

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D. Essay. Answer the question below with the best of your ability. Use the space provided below. (5 pts.)

Question: How will you differentiate cleaning from sanitizing? Cite example(s) to support your answer.

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*** GOOD LUCK ***

Prepared by

______________________________
Teacher