COOKERY 8
SUMMATIVE TEST
1. Which is the most popular, lightweight, attractive
and less expensive material of kitchen tools and
equipment?
• a. aluminum
• b. glass
• c. stainless steel
• d. wood
2.What tool is also called a vegetable strainer?
a. Baster b. Colander
c. Funnel d. Sieve
3.What tool is used to shake flow, salt, and
pepper on meat, poultry and fish?
a. colander b. dredger
c. strainer d. whisk
4. Which tool is known as a chef’s tool?
a. Cooking tools
b. Kitchen knives
c. Measuring tools
d. Weighing scales
5.What is to be observed in transferring pasta to a
waiting plate using pasta spoon or server? It must
be served without ________.
a. cutting it b. dredging
c. mess d. straining
6. What tool is used to chop, blend, mix,
puree, grate and liquefy all kinds of food?
a. blender b. mixer
c. chopper d.steamer
7.Which utensil that is commonly made up of
heat proof glass and transparent so that liquid
can be seen when measuring?
a. individual measuring cup c. measuring spoon
b. liquid measuring cup d. measuring tool
8. What refers to the process of removing food
and other types of sail from a surface?
a. cleaning b. drying
c. sanitizing d. washing
9. What is other term used for solvent cleaner
which is used periodically on burned surface?
a. acid cleaner b. cleaning tools
c. degreasers d. detergent
10.Which is used to remove heavy accumulations of soil
and difficult to remove with detergent?
a. acid cleaner b. abrasive cleanersd. degreasers
d. solvent cleaner
11.What color is formed that indicates its strength using
iodine as a chemical sanitizer?
a. Black b. Brown c. Cloudy d. Whitish
12. What is the most common method used as sanitizers
in restaurants?
a. Hot air b. Hot water c. Steam d. Radiation
13. Where do you keep /put frequently used items?
a. accessible b. inner storage
c. upper d. overhead
14.Which measuring tool or equipment will you use if
you want to measure ingredients by volume and by
weight?
a. cheaper b. new c. modern d. standardized
15. How many ml is equivalent to 1 cup/8 fluid
ounces/.
a. 150 ml b. 200 ml c. 225 ml d. 250 ml
16. In what particular number does the pointer of a
spring scale be when weighing ingredients?
a. 0 b. 1 c. 1.5 d. 2
17.Which refers to the difference on how much an
item costs, and how much you sell the item?
a. Account b. Income c. Capital d. Mark up
18. Gemma wants to calculate markup base on the
selling price. Which procedure is she going to follow?
a. Divide peso mark up by cost
b. Subtract buying price from the selling price
c. Add the peso mark up by selling price
d. Divide peso mark up by the selling price
19. Which refers to where you do the job in the easiest,
simplest, and quickest way?
a. work center b. work flow
c. work simplification d. work triangle
20.Which type of kitchen that is most popular and
compact?
a. L-shaped kitchen
b. island option
c. U-shaped kitchen
d. single wall
21. Which is ideal for apartments and smaller homes?
a. G-shaped kitchen
b. corridor shaped
c. U-shaped kitchen
d. single wall/Pullman
22. What does OHSP mean?
a. Occupational Health and Safety Procedures
b. Occasional Health and Safety Practices
c. Occupational Hazards and Safety Practices
d. Occupational Health and Standard
Procedures
23.What refers to free from danger, risk or
injury?
a. health b. concern
c. safety d. sanitation
24.What benefit people get from the clean air
act? It outlines to reduce .
a. pollution b. accident
c. crime d. malnutrition
25.Which refers to a situation that could be
dangerous to people in the workplace?
a. hazard b. injury c. risk d. shock
PART II
•Multiple Choice. Choose the letter of the
correct answer.
1. Which one is a biological hazard?
a. Dust b. Noise
c. Organism d. Vibration
2. Which chemical is considered hazard aside
from dust and fume?
a. electricity b. fungi
c. mist d. stress
3. What is being prevented if we always wipe
up spills on the floor ?
a. burns b. slip
c. electrocution d. wounds
4. Which is the way out in the event of fire ?
a. entrance b. fire exit
c. corridor d. stairs
5. What should you observe to avoid being electrocuted?
Keep yourself _______.
a. away b. dry c. informed d. wet
6.Maria wants to fry fish in a Teflon frying pan.
Why does Maria want to use Teflon frying pan?
a. helps beautify the frying pan
b. helps the food taste better
c. helps to cook the fish faster
d. helps the fish from not sticking to the pan
7. Which one is used in measuring dry or liquid
ingredients of smaller quantities?
a. Measuring cups b. Measuring spoons
c. Scoop d. Household scale
8.Which is not mandatory equipment in the
kitchen?
a. Range b. Microwave oven
c. Refrigerator d. Shakers
9. Which is NOT a factor that influence the
effectiveness of chemical sanitizers?
a. amount b. concentration
c. contact time d. temperature
10. Which cleaning agent is used to routinely wash
tableware, utensils, surfaces and equipment?
a. Acid cleaner b. Detergent
c. Degreasers d. Sanitizers
11.Which is the correct steps needed to effectively clean and
sanitize utensils?
a. drying, sanitizing, washing
b. washing, drying, sanitizing
c. sanitizing, washing, drying
d. washing, sanitizing, drying
12. Why is proper storage of handling clean and sanitized
utensils and equipment important?
a. To prevent spoiled foods
b. To prevent recontamination prior to use
c. To promote cleanliness
d. All of these
13.Which can be a substitute of 1 Tbsp. lemon peel?
1 Tbsp. .
a. ginger b. lemon grass c. onion d. pepper
14.How much is the peso mark up if the buying of
the macaroon is ₱6.50 and the selling price is
₱8.75?
. 1.50 b. 1.75 c. 2.00 d. 2.25
15. What is this figure called?
`
a. cabinet with sink b. dryer
c. fridge d. washer
16. Which kitchen layout can be easily converted
to a U-shaped by closing of one end?
a. L-shaped b. Island kitchen
c. G-shaped d. Corridor/galley
17. What is an imaginary line drawn from each of
the three primary workstation in the kitchen?
a. Work centers b. Work flow
c. Work area d. Work triangle
18. What do safety procedures and practices
contribute in the workplace?
a. high rates of accidents
b. reduction of insurance and other operating cost
c. employee’s dissatisfaction
d. low employee morale
19.What class of fire extinguisher is used to
extinguish hot oil/grease?
a. A b. B c. C d. K
20. What does PPE mean?
a. Personal Property Equipment
b. Precaution on Personal Evaluation
c. Personal Protective Equipment
d. Protecting Property and Evaluation
21.What are other uses of a refrigerator aside from food storage?
a. keeps foods always fresh
c. provides palatability of foods
b. prevents bacterial infections from foods
d. all options are correct
22. What is the best thing to do if you want the
sponge in the washing area to be safe from
bacteria?
a. Apply insecticide
b. wash the sponge every minute
c. sterilizes the sponge everyday
d. changes the sponge every hour
375 F – 400 F is equal to 190 – 200 C
23. What is its oven temperature?
a. Slow
b. Moderate
c. Moderately slow
d. Hot
24. The recipe needs to have 4 Tbsp. of soy
sauce. The price per bottle is ₱15.00 and
approximately there are 32 Tbsp. per bottles.
How much is the total cost of 4 Tbsp. soy
sauce?
a. ₱1.50 b. ₱1.60
c.₱1.90 d. ₱1.80
25. One most important thing to do to be safe in the
kitchen is not to leave when using high heat in the stove.
What if someone calls, what suggestion can you give to
remind the cook that he needs to get back to the kitchen
immediately?
a. Keeping a spoon or pot holder in his hand
b. Keep a book for reading as a reminder
c. Don’t answer the call
d. Talk to the caller all the way
COOKERY 9
1. Which is practical for opening food packages, cutting tapes or
strings or simply remove labels or tags from items?
a.Paring knife b. channel knife
c.can opener d. kitchen shears
2. What tools used to grab and transfer food items, poultry or
meat portions to a serving platter, hot deep fryer, and plate?
b.Serving spoon b. ladle
c. Serving tong d. rubber scraper
3. Which is used to level off ingredients when measuring and to
spread frostings and sandwich fillings?
c.Knife b. spoon
c. spatula d. rubber scraper
4. Which is an appetizer that is made out of thin slices of bread in different
shapes?
a. Relish b Hors D’ Oeuvres c. Cocktail d. Canapé
5. Which among the procedures for quantity green salad production is the
last step to do?
a. Arrange salad plates on worktables b. Add dressing before serving
c. Prepare all ingredients d. Refrigerate until serving
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. Which
cleaning agent will you recommend that will surely solve her problem?.
a. Abrasives b. Acid Cleaners c. Detergents d. Solvent Cleaners
7. Which 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
8. Which 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
9. Which refers to a 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
10. Which situation is a best shown 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
11. Which kind of knife is used for trimming and
paring fruits and vegetables?
a. Butcher knife b. French knife
c. Paring knife d. Shears
12. Which appetizer is made of seafood or fruit,
usually with a tart or tangy sauce?
b. Canapé b. Cocktail
c. Relish d. Salad
13. Which should be practiced when using cutting board
in order 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
14. What do you the 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. washing d. dumpin
15. What liquid appetizer during Romanians contain
little amount of liquor/alchohol?
a.Aperitifs b. Relishes
c. cocktail d. antipasto
16. Why is it important to choose the right cleaning
agent? Because______________
a. they might leave an unsafe residue on the
food contact surface.
b. the agent that removes food, soil, or other
substances is good to our health.
c. the products must be carefully used to avoid
damage to the surface being cleaned.
d. cleaning agent is good for bathroom cleaning
17.Which refers to “clean the interior surfaces of the
equipment”?
a. Clean Out of Place (COP)
b. Clean In Place (CIP)
c. Clean In and out
d. Clean out and In
18. Heat and chemicals are commonly used as a method
for ____in restaurant than radiation.
a.cleaning b. sanitizing
c. washing d. rinsing
19. Appetizers were originally introduced by the
Athenians. How were appetizers introduced
by the Athenians? As a _________.
a.Dine In b. Take out
c. Buffet d. Formal dinner
20. Which is a kind of drink that is shared from a single
glass and passed around the table to all members of the
eating part?.
a.Aperitifs b. Relishes
c. cocktail d. antipasto
21.Which refers to a French term which means “set
in place”?
a.mess in place b. miss in place
c. mise’ en place d.miz en place
22.How do you stimulate the appetite of the guest?
b. when we serve water
b. when we serve something sweet
c. when we serve appetizer
d. when we serve dessert
23.What appetizer usually contains fruits and vegetable
juices and mixed with small amount of alcohol?
a.Canapes b. Cocktail c. Relishes d.
Antipasto
24.Why are fresh fruits and vegetables also best as
appetizer? Because _____________
a. they give an attractive appearance, fragrance,
appealing taste and delicious flavor.
b. of its freshness and crispiness
c. of its simplicity to avoid hustle
d. it is easy to prepare
25.How do you prepare canapes?
a. Simply, by cutting the bread into small
pieces
b. Simply, by preparing the bread into a bite-
size and toast it
c. Simply, by sautéing the spread
d. Simply, by preparing it ahead of time
26.Which is also known as an Italian
appetizer?
a.Bruschetta b. Relishes
c. Antipasto d.Tapas
27. What is the main ingredient of a cold rich
hor d’oeuvres ?
b.Shrimp b. Squid
c. Lobster d.Vegetable
28.How do you perform COP on a refrigerator?
a.unplug the refrigerator and get out all of the compartment,
wash and dry
b.unplug the refrigerator, wipe with soap and dry
c.unplug the refrigerator, bring out the compartment, wash and
return
d.unplug the refrigerator then wipe it with a clean towel
29.What should be the presentation on the fundamental of
platings when texture, color,
shape and flavor are found?
a.Proportion b. Balance c. Proper d. Unique
30.Which refers to an uncut portion of the main food item
used to decorate the main course?
A.Decoration b. Attraction
c. Centerpiece d. Model
31.On designing the platter; plan ahead and make a
sketch by dividing the tray. Into how many sections will
you divide the tray?
a.8 to 9 b.2 to 4
c. 6 to 8 d.7 to 8
32.What is an Italian bread that is toasted, rubbed with brushed garlic, and
drizzled with olive oil, served with toppings like canapés?
a.Bruschetta b.Tapas
c.caviar d.Amuse Bouche
33. Which should be practiced when using cutting board to reduce the
spread of bacteria?
a. Use the same chopping boards for different kinds of food
b. Keep separate chopping boards for your meat and your
vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using
34. Which is a salted roe or egg of the sturgeon?
a.Bruschetta b.Tapas
c.Caviar d. Amuse Bouche
35. Why is it important that the base of a canape
should be toasted?
a. for firmer and crispness
b. for more tasty
c. for more attractive
d. for a little bit harder
36. What tool is used to remove the skin covering of fruit
and vegetables?
a.kitchen knife b. paring knife
c. kitchen shears d. spatula
37. Which is used for measuring liquid ingredients like
water and oil, that is usually transparent?
a.Measuring spoon
b. wooden spoon
c. glass measuring cup
d. spoon
38.Arrange the steps in a chronological order in cleaning a range.
1.Scrape grease from curbs and openings hinges.
2.Remove all burnt sediments and wipe grease from top of range after
each use.
3. When cool, wash top of range
4. Run oiled cloth over top of range
5. Clean oven by removing grates, scraping off food deposits, washing and
drying.
6. Keep burners clean. Gas burners can be soaked and scrubbed with stiff
brush.while electric burners should be cleaned with a brush or with a damp
cloth.
7. Before replacing, rub with oil-damped cloth.
a.2,1,3,4,5,6,7 b.1,2,3,4,5,6,7
c.7,3,4,5,6,1,2 d.5,4,3,2,1,
39. Which is used to remove heavy accumulations of soil that
are difficult to remove with detergents, solvents and acids?
a. Abrasives b. Acid Cleaners
c. Solvent Cleaners d. Detergents
40.Which among the statement is related to texture in plating
and presenting food?
a. Enhances plate presentation
b. Adds visual interest to the food
c. Plays important part in plate presentation
d. Serves as frame of the presentation
41. Which consideration is essential in choosing
ingredients for high quality salads?
a.quality and quantity b. texture and color
c. freshness and variety d. crispiness and taste
42.What part of the canapé is placed on top of the base so
the garnish sticks to it without falling off?
a.base b. spread
c. garnish d. cheese
43.Which is a kind of spread made from finely chopped meat or fish that
are spreadable?
a. Meat or Fish salad spreads
b. Flavored Cream Cheese
c. Flavored butter
d. Cured meats
44. Good design makes your eyes move across the platter following the
lines you have set up. It could be arranged in rows or lines. Which is
being referred to by the statements?
c. Designing the platter
b. Basic Principles
c. Plate presentation
d. setting
45. This is important for presentation as well as for
costing. Too small a plate makes an overcrowded,
jumbled, messy appearance. Too large a plate makes
the portions look skimpy. Which best describes the
above statements?
a. Arrangement on the plate b. Portion size
c. Appetizers d. Platings
46. How do you handle food? Handle the food properly
______________ and contamination.
a. to avoid leftover b. to prevent spoilage
c. to save the main course d. to prevent hazard
48.How do you prepare vegetable for an appetizer-
relishes?
a. wash and slice b. slice and wash
c. pare, cut and wash d. cut, pare and wash
49.Where is the proper placement of an appetizer inside
the refrigerator?
a.freezer b. vegetable compartment
c. chiller d. top of freezer
50.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
