Republic of the Philippines

Department of Education
CARAGA Administrative Region
BITAUGAN INTEGRATED SECONDARY SCHOOL
Bitaugan East, Cagwait, Surigao del Sur
Midterm Exam
COOKERY
S.Y 2019-2020
Name: ______________________ Yr. & Sec.: _______ Date: ______Score: ______

Directions: Multiple Choice: Read the following statements carefully .Encircle the letter
that best describes the statement.

1. Which of the following is a material used for salad making and dessert that needs
great care to ensure long shelf life.
a. Glass b. Aluminum c. Cast iron d. stainless steel
2. 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 refresher before and after leaving the room.
d. Planning and implementing a program of regular cleaning of fixtures, furniture
and home appliances.
3. 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 sugar or any kind of sweets.
4. Which of the following is the proper order in washing the dishes?
a. chinaware, utensils, silverware, glassware
b. utensils, silverware, glassware, chinaware
c. silverware, chinaware, glassware, utensils,
d. glassware, silverware, chinaware, utensils
5. 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 with sanitizing agent
a. 2 4 13 b. 3 1 4 2 c. 3 2 1 4 d. 1 2 3 4
6. Aling Pelita finds it hard to remove tough soils from the used pots and pans, it
does not respond to different cleaning agents she used, if you will help her which
of the following will you recommend that will surely solve her problem?.
a. Abrasives b. Acid Cleaners c. Detergents d. Solvent Cleaners
7. 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. passionate c. motivated d. committed
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. 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
10. 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
11. The port of Bitaugan is soon to open; Aling Dina planned to put up a “Pasalubong
business” because she believes that passengers will buy. What kind of
entrepreneurial competency Aling Dina possess?
a. Risk Taker b. Opportunity Seeker c. Confident d. Commited
12. The newlywed couple recommended Mr. Morales to their friends for a beautifully
decorated reception during their wedding. The outcome was exceeded from their
expectation. What kind of entrepreneurial competency Mr. Morales showed?
a. Persuasion and networking b. Demand for efficiency and quality
c. Systematic planning and monitoring d. Information seeking
13. 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
14. Foods which stimulate the appetite, through their attractive appearance,
fragrance or appealing flavour.
a. appetizer b. dessert c. salad d. sandwich
15. A part of canapé which holds the spreads and garnish.
a. cheese b. bread c. base d. egg
16. A part of the canapé which adds color, design, texture and flavour.
a. base b. spread c. garnish d. spices
17. It is a small open-faced sandwiches served as appetizer.
a. antipasto b. canapé c. relishes d. fruits
18. The term for larger canapés.
a. Zimmerer b. Scarborough c. Zakuskis d. Bruschetta
19. What is the simplest appetizer?
a. antipasto b. canapé c. relishes d. fruits
20. Small portions and usually display the characteristics found in most salad.
a. Cocktails b. Hors D’Oeuvres c. Petite Salad d. Relishes
21. Are raw or pickled vegetables cut into attractive shapes served as appetizer.
a. Cocktails b. Hors D’Oeuvres c. Petite Salad d. Relishes
22. The following are guidelines for assembling Canapes except for;
a. Use high quality ingredients
b. Keep it simple.
c. Assemble as far as possible to serving time
d. Arrange canapés carefully and attractively on trays.
23. A salad tool used to remove excess water from the salad greens.
a. Mixing bowl c. salad spinner
b. Salad server d. cutting boards
24. Used to hold salad ingredients for mixing, or for tossing.
a. Knives c. mixing bowls
b. Cutting boards d. salad server
25. Salads that can be served as a full meal because it contains substantial portion of
meat, poultry, seafood’s, fruits and vegetables.
 a. Appetizer salad c. main course salad
b. Accompaniment salad d. dessert salad
26. Salads made of mixtures of ingredients that are held together usually with a thick
dressing like mayonnaise.
a. Green salads c. composed salads
b. Vegetable salads d. bound salads
27. Salad ingredients are arranged on plate rather than being mixed together
a. fruit salad c. bound salad
b. composed salad d. vegetable salad
28. Which of the following considerations are essential in choosing ingredients for
high quality salads?
a. quality and quantity c. freshness and variety
b. texture and color d. crispiness and taste
29. 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 and overcooked
c. Thoroughly drained and chilled before using
d. Marinated or soaked in a seasoned liquid
30. Which of the following is not a factor to consider in salad preparation?
a. Contrast and harmony of colors
b. Quality of ingredients
c. Arrangement of food
d. Proper food combinations
31. Which of the following procedures for quantity green salad production is the last
step to do?
a. Arrange salad plates on worktables c. Prepare all ingredients
b. Add dressing before serving d. Refrigerate until serving
32. Which of the following ingredients is not used in making French dressing?
a. Egg yolk b. Oil c. Vinegar d. Sugar
33. Which of the following structures of a salad is an edible decorative item that
gives eye appeal and adds flavor to the food?
a. Body b. Garnish c. Base d. Dressing
34. It is used to blend or scrape the food from the bowl.
a. Spoons b. Scraper c. Spatula d. Whisks
35. Which of the following methods of cleaning equipment that normally involves the
use of brush either by hand or machine such as a floor scrubber.
a. Foam b. CIP c. COP d. Mechanical
36. Which of the following tools that are used to chop, blend, mix, whip, puree, grate,
and liquefy all kinds of food.
a. Oven b. mixer c. blender d. dough cutter
37. It is a French term which means setting everything in place and organizing all the
materials and ingredients before preparing foods.
a. Mise’ En Place b. Mixepoix c. none of the above d. all of the above
38. It is the mixture of two mixable liquids.
a. Emulsions b. detergents c. Dressing d. none of the above
39. A kitchen tool that is used to remove the outer skin or peel of vegetables.
a. Spatula b. spoon c. scissors d. peeler
40. Which of the following is an example of permanent emulsions?
a. Sugar b. Oil c. Mayonnaise d. Vinegar
41. Which of the following is NOT an ingredient of salad dressing?
a. Oils b. Vinegar c. lettuce d. Egg yolk
42. Which tool is used to measure serving of foods, such as filling ice cream, and
mashed potato?
a. Potato masher b. potato masher c. scoop and dipper d. baster
43. It is the process of removing food and other types of soil from a surface, such as
a dish, glass, or cutting board.
a. Cleaning b. Sanitizing c. Bush out d. planning
44. There are many kinds of knives, each with a special use. Which one is used to
cut lettuce?
a. Deli knife b. paring knife c. French knife d. lettuce knife
45. It is a small electrical appliance, such as a mixer, or a large, expensive, power-
operated appliance such as range and refrigerator.
a. Tools b. Equipment c. Utensils d. all of the above
46. Which of the following tools is used to grate, shred, slice vegetables and cheese?
a. Garlic press b. potato masher c. graters d. whisks
47. Are also called vegetable strainer.
a. Funnels b. colanders c. Graters d. mixing bowls
48. It is a small food item intented to be eaten with wine or other drinks usually in
bars.
a. Bruschetta b. Tapas c. Caviar d. Amuse Bouche
49. A tiny appetizer or hors d’ oeuvres offered to guest seated at their tables before
or after they have ordered from the menu.
a. Bruschetta b. Tapas c. Caviar d. Amuse Bouche
50. Salted roe, or eggs, of the sturgeon.
a. Bruschetta b. Tapas c. Caviar d. Amuse Bouche

GOD BLESS…….
 Answer Key

(Cookery)

1. a
2. c
3. d
4. a
5. c
6. a
7. d
8. b
9. b
10. a
11. a
12. b
13. c
14. a
15. c
16. c
17. b
18. c
19. d
20. c
21. d
22. c
23. c
24. c
25. c
26. d
27. b
28. a
29. b
30. c
31. d
32. a
33. b
34. b
35. d
36. c
37. a
38. a
39. d
40. c
41. c
42. c
43. a
44. d
45. b
46. c
47. b
48. b
49. d
50. c