NAME :

long test in CLASS :

cookery 9
115 Questions DATE :

1.

what is on the picture?

A GALANTINE B PATE

C CANAPE D BALLONTINES

2. The picture showing the HOT APPETIZER?

A B

C D
3. It is the picture showing COLD APPETIZER?

A B

C D

4. Which of the following is a material used for

salad/appetizer making and dessert that needs
great care to ensure long Shelf Life.

A cast iron B Aluminum

C stainless steel D Glass

5. Tessie 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 detergent B acid cleaner

C solvent cleaner D abrasive

6. Which of the following situations is good
housekeeping practice best shown?

Planning and Spraying air

implementing a freshener before and
program of regular after leaving the
A B
cleaning of fixtures, room.
furniture and home
appliances
Emptying the Using imported
C garbage can every D sanitizing and
other day. disinfecting materials

7. Which of the following knife is used for trimming

and paring fruits and vegetables?

A French knife B shears

C butcher knife D paring knife

8. 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
solutions and food soil residues.
2.)Remove residual food soil from equipment
surfaces
3.) scrape and pre rinse
4.) Rinse all equipment surfaces and sanitize

A 1234 B 3214

C 4321 D 2314
 9. Which of the following appetizers are made of
seafood or fruit, usually with a tart or tangy
sauce?

A salad B canapé

C cocktail D relish

10. Which of the following should be practiced

when using cutting board to reduce the spread
of bacteria.

scrape chopping Clean the chopping

A B
board before using board if needed
Keep separate Use the same
chopping board for chopping board for
C D
your meat and your different kind of
vegetables. foods.

11. Your younger sister accidentally swallowed

poison. What first aid treatment should you do?

Remove anything Read the label of the

A remaining in the B poisonous material
mouth
Give her a glass of Give her a spoonful
C water or any fruit D of sugar or any kind
juice of sweets

12. Fish products are divided into two categories

salt waterfish flat fish Flat fish and Round

A B
Fish

Fin fish and Round Freshwater fish and

C D
fish Saltwater fish
13. Fish cooks very quickly, even at low heat.

A False B True

14. Cooked fish must be handled very carefully.

A False B True

15. It is a place for cooking and preparing food.

A living room B dining room

C storage room D kitchen

16. It is anything that can cause harm.

A occupation B maintenance

C risk D hazard

17. It is a measure of possible specific harmful

effect in a given circumstances.

A risk B danger

C accident D hazard

18. Which of the following is an example of

electrical hazard?

A cleaning agent B poor ventilation

C faulty equipment D body stress

19. It is a hazard that involves a machine,
equipment, or process.

A mechanical B psychological

C chemical D electrical

20. What is the meaning of the acronym OHS?

Occupational Occupational
A Hardship and Safety B Hardship and
Security
Occupational Health Occupational Health
C D
and Safety and Security

21. Which of the following is NOT a kitchen

hazard?

A dirty sponges B molds

C stairs D carbon monoxide

22. What type of hazard is brought by workers with

diseases?

A chemical hazard B ergonomic hazard

C biological hazard D physical hazard

23. It relates to the safety, health, and welfare of

people in the workplace.

A PPE B OHS

C BSH D BSA
24. To keep the food clean you must __________.

store food in clean repair all faulty

A B
containers equipment
handle food when work while you are ill
C D
you have wounds

25. Prepare and arrange in order of use the

needed clean and sanitized kitchen tools,
utensils, and equipment as well as the standard
ingredient required by the recipe of the dish to
be prepared.

A Hors d'oeuvre B Mise en place

C Preparing D Organizing

26. What is the best way to prepare tools and

equipment to use for cooking?

Start gathering all Always have a

A the needed tools and B schedule for work.
equipment.
Position the tools It is essential that
and equipment you know what tools
C within reach to save D and equipment are
time and travel. appropriate for the
dish.
27.

Name this cooking equipment

A Oven B Griddles

C Steam Cooker D Range

28. Generally used in heating frozen foods and

finished partially cooked food.

Auxiliary Cooking Primary Cooking

A B
Equipment Equipment

Primary Cooking Auxiliary Cooking

C D
Tools Tools
29.

What is the name of this cooking equipment?

A Steam Kettles B Steam Cookers

C Broiler D Fryer

30.

Name this cooking equipment

A Range B Broiler

C Steam Cookers D Fryer

31.

Name this cooking equipment

A Blender B Fryer

C Broiler D Griddle

32. It provide help or support to principal

equipment.

A Auxiliary equipment B Kitchen equipment

C Mise en place D Kitchen tools

33.

What type of cooking equipment is this?

Auxiliary cooking Primary cooking

A B
equipment equipment
34.

What type of cooking equipment is this?

Auxiliary cooking Primary cooking

A B
equipment equipment

35.

What type of cooking equipment is this?

Auxiliary cooking Primary cooking

A B
equipment equipment
36.

What type of cooking equipment is this?

Auxiliary cooking Primary cooking

A B
equipment equipment

37. Coffee maker

A B

C D
38. Microwave oven

A B

C D

39. Read the following questions carefully and

choose the letter that best describes the
statement.

Which market form of fish is viscera, head, tail

and fins are removed?

A . Fillet B Sticks

C Dressed D Butterfly

40. Read the following question carefully and

choose the letter that best describes the
statement.

This shellfish is creamy white in color and have

a sweet flavor.

A Sole B Salmon

C Cod D Scallops
41. It is based on stock added with other
ingredients for variety of flavor, consistency,
appearance and aroma.

A STOCK B BROTH

C SOUP

42. It is based on a clear, unthicken broth or stock.

A THIN SOUP B CLEAR SOUP

C THICK SOUP

43. They may serve plain or garnished.

A CLEAR SOUP B THICK SOUP

C THIN SOUP

44. It is thickened to provide a heavier consistency.

A CLEAR SOUP B THIN SOUP

C THICK SOUP

45. It is a soup finished with a heavy cream.

A THIN SOUP B THICK SOUP

C CLEAR SOUP

46. It helps to dissolve connective tissues and

extract flavor and body from bones.

Scraps and Seasonings and

A B
Leftovers Spices

C Acid Products
47. Stocks are defined as...

The most basic The most difficult

preparations found preparations found
A B
in professional in professional
kitchen. kitchen.

The least
preparations found
C
in professional
kitchen.

48. Salt is not usually added to a stock, as this

causes it to become too salty.

A False. B True.

49.

An appetizer which is popular accompaniments

to potato chips, crackers, and raw vegetables.

A Chips and Dips B Coktails

C Canape D Relishes
50.

it is made out of thin slices of bread in different

shapes.

A Cocktails B Relishes

C Canape D Chips and dips

51.

An appetizer served in lower temperatures

A Hot appetizer B Hot meals

C Cold meals D Cold Appetizer

52.

it is considered as the simplest appetizer.

A anything smaller B cocktail

canape fresh fruits and

C D
vegetables
53.

a small portion of highly seasoned foods, it is a

combination of canapés, olives, stuffed celery,
pickled radishes, and fish.

A Canape B Cocktails

C Relishes D Hors D’ Oeuvres

54. this are pickled item which are raw and crisp
vegetables

A Canape B Relishes

Hors D’ Oeuvres fresh fruit and

C D
vegetables

55. Appetizers served in high temperatures.

A Cold Meals B Hot meals

C Hot appetizer D Cold appetizer

56. It Stimulate once appetite.

A Dessert B Salad

C Main Dish D Appetizer

57.

Keep the salad ____ The rim of the plate

A off B in

C at D on
58.

Height helps make a salad ________.

A High B Appetizing

C Noticeable D Attractive
59.

Height helps make a salad ________.

A Attractive B Appetizing

C Noticeable D High

60.

Cut ingredients ______.

A Untidily B Carefully

C Slowly D Neatly
61.

Make Every ______ Identifiable

A Garnish B Dresinng

C Ingredient D Thing

62. A good example of base or underliner in

preparing salad is

A Cabbage B Lettuce

C Taro Leaves D Banana Leaves

63.

What is this?

A Teapot B Colander

C Whisk D Grater

64.

What is this?

A Pot B Frying Pan

C Kettle D Grill Pan

65.

What is this?

A Mesh Skimmer B Ladle

C Colander D Sifter

66.

What is this?

A Mesh Skimmer B Spatula

C Spoon D Ladle

67.

What is this?

A Sauce Pan B Peeler

C Bottle opener D Pot

68.

What is this?

A Grater B Ice cream Scoop

C Ladle D Bottle Opener

69.

What is this?

A Ladle B Slotted Spatula

C Grater D Mesh Skimmer

70.

What is this?

A Casserole B Pot

C Frying Pan D Kettle

71.

What is this?

A Baking Sheet B Pot

C Grill Pan D Frying Pan

72.

What is this?

A Pot B Kettle

C Frying Pan D Casserole

73.

What is this?

A Whisk B Frying Pan

C Baking Sheet D Rolling Pin

74.

What are these?

A desserts B deserts

75.

Identify the picture of kitchen tools and

materials by choosing it's correct name.

A Cast iron B Aluminum

C Teflon D Stainless steel

76.

Identify the picture of kitchen tools and

materials by choosing its correct name.

A Cast iron B Teflon

C Stainless Steel D Aluminum

77.

Identify the picture of kitchen tools and

materials by choosing it's correct name.

A Stainless steel B Teflon

C Aluminum D Cast iron

78.

Identify the picture of kitchen tools and

materials by choosing its correct name.

A Aluminum B Teflon

C Stainless Steel D Cast iron

79.

Identify the picture of kitchen tools and

materials by choosing its coorect name.

A Glass B Cast iron

C Aluminum D Teflon
80.

Identify the picture of kitchen tools and

materials by choosing its correct name.

A Channel knife B Spatula

C Bread knife D Kitchen knife

81.

Identify the picture of kitchen tools and

materials by choosing its correct name.

A Colander B Sauce pan

C Cooking pan D Mixing bowl

82.

Identify the picture of kitchen tools and

materials by choosing its correct name.

A Grater B Peeler

C Garlic presser D Potato masher

83.

Identify the picture of kitchen tools and

materials by choosing its correct name.

A Kitchen knives B Grater

C Peeler D Metal spatula

84.

Identify the picture of kitchen tools and

materials by choosing its correct.

A Serving tongs B Grater

C Cutting board D Funnels

85.

Identify the picture of kitchen tools and

materials by choosing its correct name

A Oven B Microwave oven

C Oven toaster D Air frying

86.

Identify the picture of kitchen tools and

materials by choosing its correct name.

A Refrigerator B Freezer

C Oven D Chiller

87. Which process of removing food and other

types of soil from a surface, such as a dish,
glass or cutting board.

A Sanitizing B Cleaning

C Rinsing D Washing
88. These are cleaning agents like soap, soap
powder, volatile solvents abd abrasives.

A Detergents B Solvents cleaners

C Acid cleaners D Abrasives

89. Generally used to remove heavy accumulated

soli/dirt that are difficult to remove with
detergents, solvents and acids.

A Abrasives B Solvent cleaners

C Soap D Detergents

90. This is done using heat, radiation or chemicals.

A Washing B Sanitizing

C Rinsing D Cleaning

91. These are the factors that influence the

cleaning process, EXCEPT.

A Sanitize B Time

C Temperature D Soil

92. Scrape/Pre-rinse- Cleaning cycle-Rinse-Acid

rinse-Sanitize-Air dry

A False B True

93. Wash glassware first before greasy pots and

pans.

A False B True
94. Cleaned and sanitized equipment and utensil
must be handled properly to minimize
contamination of food contact surface

A False B True

95. Thermal sanitizing is the use of hot water or

steam

A False B True

96. Chemicals sanitizing use approved chemical

sanitizers like chlorine, iodine and quaternary
ammonium

A False B True

97. It is a type of sauce pan in which food can be

steamed.

A Wok B Steamer

C Casserole

98. It can be used to beat eggs.

A Wire Whisk B Knife

C Spoon
99. Sanitation refers to....................

means not free from taking a bath

A disease-causing B frequently
organisms

healthy lifestyle maintenance of

healthy and hygienic
C D conditions that is
free from disease-
causing organisms.

100.

this symbols represent

A Recycable B Recyclable

101. Special cleaning and sanitation tasks required

for maintaining food preparation and storage
areas are typically performed by:

The Dining Room Housekeeping staff

A B
staff

C Kitchen staff D The Chief Steward

102.

103.

Name this cooking equipment

A Oven B Griddles

C Steam Cooker D Range

104.

105.
106.

107.

108.
109.

110.
111.

112.
113.

114.
115.