Republic of the Philippines
Department of Education
Region IX – Zamboanga Peninsula
SCHOOLS DIVISION OF DIPOLOG CITY
SINAMAN INTEGRATED SCHOOL
SINAMAN, DIPOLOG CITY
COOKERY NC II
FIRST QUARTER EXAMINATION
Name: _______________________________________
Section: ______________________________________
Grade Level: _____________________
Date: ___________________________
Direction: Read and analyze the statements below and write on the space provided the letter of the correct answer.
_____1. Known as the integral part of the standard operating procedures that make up your food safety program.
A. Orderliness of the kitchen.
B. Punctuality of the kitchen staff.
C. Cleaning and sanitizing kitchen tools and equipment.
D. All of the above.
_____2. Why does harmful microorganisms transfer from one food to another especially in the kitchen premises,
because?
A. The surroundings are clean.
B. Kitchen is prone in any organisms.
C. Kitchen staff did not follow the rules.
D. Improper cleaning and sanitizing kitchen.
_____3. The following statement are the procedures in taking care the glass, except.
A. Remove stain, use 2 table spoon of liquid bleach per cup of water when soaking and cleaning.
B. Scrub with a slightly damp sponge
C. Use baking soda to remove grease crust and boiled vinegar as final rinse.
D. Use a nylon scrub.
_____4. Which of the following statement is not true about Kitchen Equipment?
A. Equipment may refer to a small electrical appliance.
B. Oven is also an example of kitchen equipment.
C. Examples are ranges, ovens, and refrigerators.
D. It is fixed asset that is physically attached to property.
_____5. Define as the process of removing food and other types of soil from a surface, such as a dish, glass, or
cutting board.
A. Cleaning
B. Removing
C. Orderliness
D. All of the above
_____6. How can you describe the different compounds in cleaning and sanitizing kitchen tools and equipment?
A. These are cleaning agents, solvents or any substance used to wash table wares.
B. Commonly referred to as degreasers.
C. Generally used to remove heavy accumulations of soil that are difficult to remove with detergents
D. All of the above.
______7. What is the value/importance of knowing the different chemicals used in cleaning and sanitizing kitchen
tools and equipment?
A. The right cleaning agent must not select to make cleaning easy.
B. The right cleaning agent must be selected because not all cleaning agents can be used on foodcontact surfaces.
C. The label should not indicate if the product can be used on a food contact surface.
D. All of the above.
_____8. Which one is not included in the materials in cleaning kitchen tools and equipment?
A. Dishwashing liquid
B. Sponge
C. Cutter
D. Steel wool
_____9. Which of the following procedure is correct in cleaning kitchen utensils?
I.
Remove Dirt
II.
Sterilizing
III.
Drying
IV.
Rinsing
V.
Storing
A. I, II, IV, III, V
B. II, III, I, IV, V
C. I, II, III, IV, V
D. I, IV, II, III, V
_____10. What could be the outcome of following the method of cleaning and sanitizing kitchen tools and
equipment?
A. The result of cleaning and sanitizing food contact surfaces is to remove food that bacteria need to
grow, and to kill those bacteria that are present.
B. Cleaning and sanitizing techniques must not be examined and verified for effectiveness.
C. It is vital that the clean, sanitized equipment and surfaces drain fully and are kept dry to prevent
bacteria development.
D. All of the above.
_____11. Defined that all utensils and dishes shall be scraped, sorted and prewashed under running water.
A. Removing of dirt.
B. Proper Cleaning
C. Proper Dishwashing
D. Proper Handwashing
_____12. All statements below describe the process of Steps in Washing Dishes, except.
A. Wear rubber gloves if you have dry hands or other skin problem.
B. Establish a routine, and stick with it for most loads.
C. Wash the lightest soiled items first.
D. Fill the sink with water and add a considerable amount of detergent.
_____13. Would it be better if thermal sanitizing must be at least 165F (74C) and cleaned items must be exposed to
temperatures for at least 30 seconds?
A. True
B. False
C. Partly True
D. None of these.
_____14. It is defined as a place for storing items or such items and its best example is kitchen pantry.
A. Storage
B. Removing
C. Unkept
D. Clean
_____15. It is important to prevent recontamination prior to use.
A. Proper keeping of kitchen utensils
C. Proper storage and handling
B. Sanitation process
D. Safety practices
_____16. Referring to the picture, listed below are the things you can do better to showcase proper
and organized kitchen storage. Write the letter of the answer that does not belong to the group.
A. Arrange by packaging
B. Arrange based on its usage and purpose
C. Arrange based on its price
D. Arrange based on its necessity
_____17. Why is it a must for us to properly store and organize our kitchen tools, utensils, materials and equipment?
Choose the one that does not belong to the group.
A. It prevents the spread of undesirable bacteria’s and diseases.
B. It avoids hazards and risks in our work area.
C. It adds a sense of clarity of mind if your kitchen looks clean and organized.
D. It is required by the government if you will apply home renovations permit.
_____18. Why is it important to keep our kitchens clean and safe?
A. We need to make sure our kitchens are clean and safe so that we can minimize the hazards and
risks at home.
B. We need to make sure our kitchens are clean and safe so that our parents will be happy and proud
of us whenever they arrive from work.
C. We need to make sure our kitchens are clean and safe so that at the end of the day our wants will
be given to us as a reward, like a new pair of shoes.
D. We need to make sure our kitchens are clean and safe so that everybody happy.
_____19. Defined as a small dish of food or a drink taken before a meal or the main course of a meal to stimulate
one's appetite.
A. Dessert
B. Appetizer
C. Salads
D. Main course
_____20. It is the process of offering the appetizer to guests in a stylish and pleasing manner. It requires skills,
styles and creativity.
A. Table set-up
B. Food design
B. Plate presentation
D. None of the above
_____21. What alternatives would you suggest for preparing appetizers if other kitchens tools is not available in
preparing hot appetizers?
A. Used other kitchen tools suited for the recipe.
B. Do not used the ingredients.
C. Ignore the kitchen tool for the recipe.
D. None of the above.
_____22. Appetizers can be either finger foods and snack type foods or small portions of main course dishes, such
as miniature sandwiches.
A. Canape
B. Cold Appetizer
C. Hot Appetizer
D. Relishes
_____23. The following statements describe the classification of appetizers, except?
A. It may be in the form of a fruit or vegetable juice mixed with little alcoholic beverages.
B. Fruits are good appetizers because they give an attractive appearance.
C. Anything that can be served in a tiny portion can be served as an amuse bouche like salads.
D. Appetizers are always easy to pick up with the fingers, they should never be drippy or messy.
_____24. How would you explain to the customer if wrong tableware is given?
A. Do not listen to the guest,
B. Do not clarify the guest.
C. Ignore the guest.
D. Act quickly and try to picture the problem as the customer explains it.
_____25. This is made of seafood or fruit, usually with a tart or tangy sauce. These appetizers are always served
chilled, often on a bed of crushed ice.
A. Cocktail Appetizer
C. Main Course
B. Salads and Dressing
D. Dessert
_____26. Defined as light, tasteful and never spicy appetizer.
A. Canape
B. Cold Appetizer
C. Hot Appetizer
D. Relishes
_____27. Preparation of appetizers require knowledge and skills in preparing of the different recipes.
A. True
B. False
C. Partly True
D. None of these
_____28. How would you explain about Cold Appetizers?
A. The size and richness depend upon the composition of menu.
B. Suited for serving a small ala carte dish.
C. May consist of shrimps, smoked beef and poached egg,
D. Usually described as hot dish.
_____29. This is served as the food at cocktail parties involving alcoholic beverages.
A. Canape
B. Cold Appetizer
C. Hot Appetizer
D. Relishes
_____30. Defined as a particular form of procedure for accomplishing or approaching something, especially a
systematic or established one.
A. Method
B. Process
C. Gather
D. Keeping
_____31. Which describes a hot appetizer?
A. Soup-based
B. Served in a low temperature
B. Easy to prepare
D. Made from fresh ingredients
_____32. It is used to cover dining table and it should be large enough to cover the top as well as portion of the legs
of table.
A. Table Cloth
B. Table Napkin
C. Top Cloth
D. Furniture
______33. Which among the group of appetizers are considered hot appetizers?
A. Rellenong hipon, mini pizza, chicken potato salad
B. Fried ham cheese roll, cheese sticks, tuna salad over cracker
C. Fruit salad, lumpiang togue, cheese sticks
D. Potato salad, fruit salad, rellenong hipon
_____ 34. Which is NOT a characteristic of a hot appetizer?
A. Soup-based
B. Served in a low temperature
C. Easy to prepare
D. Made from fresh ingredients
_____35. It is the art of arranging, decorating, and presenting food in a way that improves its aesthetic appeal to the
diner when served.
A. Baking
B. Cleaning
C. Cooking
D. Plating
_____36. Which of the following is not fundamentals of plating?
A. Balance
B. Arrangement on the plate
C. Portion size
D. None of the above
_____37. From these tips in designing the plate, which does not belong to the group?
A. Plan ahead
C. Get movement into your design
C. Give the design a focal point
D. Keep bright and loud
_____38. One of the fundamentals of plating is balance, under this, there are other things that you need you need to
consider, which one does not belong?
A. Color
B. shapes
C. Softness
D. Flavor
_____39. What would you suggest to make the workplace clean?
A. Do not wear mask especially when a co-worker has colds.
B. Do not remove all accessories.
C. Keep the surroundings areas free from dirt and disorganization.
D. Keep fingernails short and clean.
_____40. What would happen if good kitchen and food safety practices are follow in your workplace?
A. An effective way to prevent amputations and lacerations from poor equipment handling.
B. Clean and safe kitchens lower food risks and accidents.
C. Leave cooking foods unattended.
RIO KRYSTAL R. MOLATE-WOO
D. None of the above.
Teacher