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    1st Prelim Examination

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    Shiela Marie Galo Sanico-Despoy
    This document appears to be a test from Nueva Estrella National High School in the Philippines assessing knowledge of cookery. It contains multiple choice and true/false questions testing memory of key terms related to kitchen cleaning, food preparation, and cooking techniques. It also includes exercises to recognize ingredients used in sandwiches and list kitchen tools and equipment. The test aims to evaluate students' understanding of important concepts for cookery.

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    1st Prelim Examination

    Uploaded by

    Shiela Marie Galo Sanico-Despoy
    135 views2 pages
    This document appears to be a test from Nueva Estrella National High School in the Philippines assessing knowledge of cookery. It contains multiple choice and true/false questions testing memory of key terms related to kitchen cleaning, food preparation, and cooking techniques. It also includes exercises to recognize ingredients used in sandwiches and list kitchen tools and equipment. The test aims to evaluate students' understanding of important concepts for cookery.

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    TLE 1ST PRELIM

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    This document appears to be a test from Nueva Estrella National High School in the Philippines assessing knowledge of cookery. It contains multiple choice and true/false questions testing memory of key terms related to kitchen cleaning, food preparation, and cooking techniques. It also includes exercises to recognize ingredients used in sandwiches and list kitchen tools and equipment. The test aims to evaluate students' understanding of important concepts for cookery.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    135 views2 pages

    1st Prelim Examination

    Uploaded by

    Shiela Marie Galo Sanico-Despoy
    This document appears to be a test from Nueva Estrella National High School in the Philippines assessing knowledge of cookery. It contains multiple choice and true/false questions testing memory of key terms related to kitchen cleaning, food preparation, and cooking techniques. It also includes exercises to recognize ingredients used in sandwiches and list kitchen tools and equipment. The test aims to evaluate students' understanding of important concepts for cookery.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Republic of the Philippines

    DEPARTMENT OF EDUCATION
    CARAGA Region
    Division of SIARGAO
    Socorro West District

    NUEVA ESTRELLA NATIONAL HIGH SCHOOL


    School ID: 304789| Brgy. Nueva Estrella, Socorro,
    Technoloand SurigaoEducation
    Livelihood Del Norte10

    COOKERY 9
    Name: _________________________________ Date: ___________________
    Grade & Section: ________________________ Score: __________________

    STRICTLY NO ERASURE, ERASURES MEANS WRONG

    Test I - REMEMBERING (MULTIPLE CHOICE: 1-20)


    Direction: Read the following questions carefully and identify the correct answer. Encircle the letter of your choice on the given choices
    provided.
    1. The small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate one’s appetite.
    a. appetizer b. hamburger c. dessert d. salad dressing
    2. 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. 4 3 2 1 c. 3 2 1 4
    b. 2 3 1 4 d. 1 2 3 4
    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 of sugar or any kind of sweets
    4. It is placed on top of the base so the garnish sticks to it without falling off.
    a. base b. spread c. garnish d. canapé
    5. A small hand tool in making garnishes is called ____________.
    a. channel knife b. paring knife c. French knife d. Chef’s knife
    6. ____________ are made of seafood or fruit, usually with a tart or tangy sauce.
    a. hors d’ oeuvres b. crudités b. cocktails d. canapés
    7. It is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board.
    a. scraping b. Cleaning c. soaking d. Sanitizing
    8. Which of the following appetizers are made out of thin slices of bread in different shapes?
    a. relish b. Hors d’ oeuvres c. Cocktail d. Canapé
    9. 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
    10. It is done using heat, radiation, or chemicals.
    a. rinsing b. radiation c. Pre-rinsing d. Sanitizing
    11. _________ is a French term which means “putting in place together”.
    a. mise’ en place b. Hors d’ oeuvres c. Canapés d. Crudités
    12. These are pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks.
    a. fresh fruits and vegetables c. Chips and dips
    b. relishes/crudités d. Petite salads
    13. Any food item or combination of items placed on top of the spread which usually gives colors, design, and texture or flavour accent to
    the canapé.
    a. garnish b. Spread c. Base d. Relishes
    14. It is a tool used to grate cheese or root crops.
    a. grater b. spatula c. kitchen knives d. scraper
    15. Which of the following equipment is used when you want to store your foods to avoid spoilage?
    a. refrigerator b. microwave oven c. blender d. electric mixer
    16. Jasmine prepared sandwich for her dad, which of the following pan did she use to grill the sandwich toppings?
    a. muffin pan b. baking pan c. frying pan d. grill pan
    17. Ana will remove grease from the surfaces of oven tops counters and grill backsplashes in her kitchen. What cleaning agents will she
    use to finish her task?
    a. abrasives b. degreaser c. acid d. detergent
    18. Lemon and calamansi which contain citric acid and water are examples of _________.
    a. Natural Cleaning Agent b. Detergent c. Abrasives d. Acid Cleaners
    19. 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
    20. It is used to open a can of sardines.
    a. kitchen shear b. peeler c. can opener d. knife
    21. This is a flavoured liquid blend of ingredients that adds flavors and enhances the appearance of the food.
    a. Appetizer b. sauce c. dessert d. stock

    22. Which of the following sauces is suited for a simple dessert?


    a. cold sauce b. hot fudge sauce c. light sauce d. rich sauce
    23. This is a delightful contrast to a cold corn starch pudding or vanilla ice cream
    a. hot fudge b. hot sauce c. rich sauce d. light sauce
    24. The following are thickening agents for sauce, EXCEPT
    a. baking powder b. cornstarch c. cream d. egg
    25. Which of the following containers is used to store sauces?
    a. airtight jar b. plastic bottle c. medium-sized bowl d. small plastic bag

    II. Write TRUE if the statement is correct and FALSE if it is wrong.


    _______ 21. Cold hors d’oeuvres are served at the first course in the menu.
    _______ 22. Appetizers were originally introduced by the Romans as a buffet in the early third century B.C.
    _______ 23. Laundry detergents can be used for hand washing dishes.
    _______ 24. Sterilize equipment using boiling water with bleach.
    _______ 25. If the person has been exposed to poisonous fumes, get him or her into fresh air immediately.
    _______ 26. Preliminary cleaning is not required in disinfecting.
    _______ 27. Portion size is not important in presentation and costing.
    _______ 28. One or two colors on a plate are usually more interesting than many.
    _______ 29. Select harmonious flavour combinations in spreads and garnish in canapé.
    _______ 30. In assembling canapé, make sure that at least one of the ingredients is spicy in flavour.

    III- RECOGNIZE ME?

    DIRECTION: Below are statements describing the types of ingredients used in the preparation of sandwiches. Choose the correct word/term
    from the box and write your answer in the space provided.

    Meats Poultry Cheese Spreads


    Breads Fish and Shellfish Condiments
    Vegetables
    _______________1. A staple food prepared by cooking a dough of flour and water and often additional ingredients.
    _______________2. Maybe beef, pork and sausage product.
    _______________3. Popular seafood which are highly perishable and should be kept chilled to moist as quality.
    _______________4. It moistens the bread and compliments the flavors of other ingredients.
    _______________5. These are relishes, olive oil and chutneys that give a lift to a sandwich.
    _______________6. Chicken or turkey breast, tenderly cooked are seasoned.
    _______________7. These are indispensable in sandwich making because it add texture, flavors and colors to sandwich.
    _______________8. These are sliced thinly, firm texture, and act as binder, moistener of the other ingredients.

    IV: LIST KITCHEN TOOLS AND EQUIPMENTS

    Instructions: Write at least ten (10) kitchen tools and equipment you remembered from our lesson. Kindly observe the correct
    spelling

    1. _______________________ 6. ______________________
    2. _______________________ 7. ______________________
    3. _______________________ 8. ______________________
    4. _______________________ 9. ______________________
    5. _______________________ 10._____________________

    Write at least three (3) types of Bread.

    11. ______________________
    12._______________________
    13. ______________________

    Write all the classifications of Appetizer. (It can be interchanged – Puwede magkabaylo)

    14. ______________________
    15. ______________________
    16. ______________________
    17. ______________________
    18. ______________________
    19 ______________________
    20. BONUS

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