COOKERY 9
Diagnostic Test
1. The most commonly used material
in making kitchen tool, because it
is lightweight, attractive and less
expensive.
a. Stainless Steel
b. Aluminum
c. Glass
d. Cast iron
2. The special coating applied inside
aluminum or steel pots and pans
that prevents food from sticking on
the pan
a. Aluminum
b. double boiler
c. Teflon
d. Cast iron
3. This is used when then
temperature in cooking must
kept below boiling and keep
warm.
a. Aluminum
b. double boiler
c. Teflon
d. Cast iron
4. This material is durable but
must be kept oiled to avoid
rusting.
a. Cast iron
c. Teflon
b. double boiler
d. Aluminum
5. This material is very
expensive but more easier to
clean and shine and will not
wear easily.
a. Stainless Steel b. Aluminum
c. Glass
d. Cast iron
6. This material is not practical
for top or surface cooking, and
great care is needed to ensure
its shelf life.
a. Stainless Steel b. Aluminum
c. Glass
d. Cast iron
7. It is used for various tasks
from cleaning vegetables to
straining pasta or contents.
a. Kitchen shears b. funnels
c. graters
d. colanders
8. It is used to level off
ingredients when measuring
and to spread frosting and
sandwich filling.
a. Spatula
b. scraper
c. Butter knife d. Chef's knife
9. A rubber or silicone tool
used to blend or to get all
of the food from the bowl.
a. Spatula
b. scraper
c. Butter knife d. Chef's knife
10. It is used for blending,
mixing, whipping eggs or
batter and blending gravies
for sauce.
a. whisk
c. spatula
b. scraper
d. wooden spoon
11. It is used to core, peel, and
section fruits and vegetables.
The blades are short and
concave.
a. Paring knife b. citrus knife
c. french knife d. kitchen knife
12. A very useful appliance used to
chop, blend, mix, whip, puree,
grate and liquify all kinds of food
a. mixer
b. rolling pin
c. microwave oven
d. Blender
13. The factor that influence the
cleaning process that needs
complete removal and will affect
the cleaning compound used
along with the method of cleaning.
a. Temperature b. water
c. soil
d. mechanical force
14. It is as simple as hand scrubbing with
a brush or as complex as turbulent
flow and pressure inside a pipeline.
This aids in soil removal and typically
reduces time and concentration
requirements.
a. Temperature
b. water
c. soil
d. mechanical force
15. Commonly referred as
degreasers used on surfaces
where grease has burned on.
a. Detergents
b. Solvent cleaners
c. acid cleaners
d. abrasives
16. It is used to scrape vegetables,
such as carrots and potatoes, and
to peel fruits. The best ones are
made of stainless steel with sharp
double blade that swivel’s.
a. Paring knife b. vegetable peeler
c. kitchen shears d. kitchen knives
17. These are cleaning agents,
solvents or any substance used
to wash tablewares, surfaces
and equipment in the kitchen
a. Detergents b. Solvent cleaners
c. acid cleaners d. abrasives
18. Used this periodically in
removing mineral deposits and
other soils that detergents
cannot eliminates, such as lime
build up and rust.
a. acid cleaners b. detergents
c. abrasives
d. solvent cleaners
19. The most popular
method of sanitizing that
involves the use of hot
water and steam.
a. raditon
c. thermal
b. chemical
d. all of the above
20. The best factor to consider in using the
chemical sanitizer.
a. It should be non-corrosive to metal
surfaces.
b. Approved for food contact surface
application
c. It can penetrate small cracks and
crevices.
d. is non-selective to microbial groups.
21. 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 freshener before and after
leaving the room.
d. planning and implementing a program of
regular cleaning of fixtures, furniture and
home appliances
22. 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
23. Which of the following is the
proper order in washing the
dishes?
a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensils
24. 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 sanitizing agent
a. 4 3 2 1
b. 2 3 1 4 c. 3 2 1 4
d. 1 2 3 4
25. 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
26. The salad that must be balance
and harmonize with the rest of the
meal.
a. Appetizer salad
b. Side dish salad
c. Accompaniment salad
d. Separate course salad
27. These salad must be very light
without filling. It is served after the
main course to cleanse the palate and
refresh the appetite.
a. Separate course salad
b. Side dish salad
c. Accompaniment salad
d. Main course salad
28. Salad that should be large enough to
serve as a full meal and should contain
protein.
a. Separate course salad
b. Side dish salad
c. Accompaniment salad
d. Main course salad
29. Are mixture of foods that are held
together or bound with a dressing
usually a thick dressing like
mayonnaise.
a. vegetable salad
b. side dish salad
c. Green salad
d. bound salad
30. Salad ingredients are arranged
on plate rather than being mixed
together.
a. vegetable salad
b. Bound salad
c. Green salad
d. Composed salad
31. The salad that must be balance
and harmonize with the rest of the
meal.
a. Appetizer salad
b. Side dish salad
c. Accompaniment salad
d. Separate course salad
32. 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
33. A small flat, round bladed
utensil that is serrated on one
side and smooth on the other
a. Spatula
b. Sandwich spatula
c. Butter knife
d. Chef's knife
34. Designed for thick sandwiches, it
is made to cut easily and quickly,
it has offset blade.
a. Deli knife
b. Paring knife
c. Sandwich knife
d. Serrated knife
35. A knife with a sharp edge that
has saw-like notches or teeth.
a. Deli knife
b. Paring knife
c. Sandwich knife
d. Serrated knife
36. These are flat heated surfaces
where food is directly cooked.
a. Grills/griddles
b. Salamanders
c. Bread toaster
d. Microwave oven
37. A Flat italian bread, a cousin of
pizza but an inch more thicker and
rich in olive oil.
a. Lavash
b. Totillas
c. Focaccia
d. Pita
38. Rolls including sourdough and
ciabatta, split horizontally. It works
well for grilled sandwiches
a. Sandwich rolls
b. Rye bread
c. French and italian bread
d. White bread
39. These are long rectangular loaves that
provide square slices. It is one of the most
versatile sandwich bread, it comes in
various flavors and goes well with
everything
a. Rye bread
b. Whole wheat bread
c. White bread
d. French and Italian bread
40. Also called a toasted sandwiches,
simple sandwich that are buttered on
the outside and browned on the
griddle.
a. Grilled Sandwiches
b. Deep Fried Sandwiches
c. Regular Hot Sandwiches
d. Hot Open-Faced Sandwiches
41. The purpose of storing
desserts is to
a. increase its volume
b. soften food tissues
c. improve palatability
d. enhance freshness and quality
42. Which of these sauce is
best for simple dessert?
a. cold
b. light
c. hot fudge
d. rich
43. The following are thickening
agents used in preparation of
sauce EXCEPT
a. baking powder
b. cornstarch
c. cream
d. Egg
44. Which of the following is
considered as the simplest
dessert?
a. custard
b. fruits
c. gelatin
d. puddings
45. It is the mixture of flour and
water used to make crepes, and
pancakes.
a. Butter
b. puddings
c. batter
d. sauce
46. Which of the following materials
is made from wood pulp and used
for flexible packaging of goods.
a. cellophane
b. glass
c. metal
d. paper
47. Which of the following cannot be
used as garnishing in dessert?
a. fruit
b. nut
c. chocolate
d. flower
48. Which of the following guidelines
should NOT be practiced in
plating dessert?
a. layer flavors and texture
b. Make garnishes edible
c. crowd the plate
d. use monotype plate
49. Which of the following
sanitary practices is NOT true
in storing desserts?
a. wash utensils and equipment thoroughly
b. keep away from food when you are ill
c. store foods and ingredients in a dry place
d. safeguard the food during distribution
50. In plating and presenting food, which
among the following statement is
related to texture?
a. enhances plate presentation
b. plays important part in plate
presentation
c. add visual interest to the food
d. serve as frame of the presentation