Diagnostic Test in Cookery

First Semester, S.Y. 2019-2020

1. This is a closed-book and a close-notes test. Books and notes must therefore be placed under your chair or away from
you. Any form of cheating is not allowed.
2. Silence must be maintained throughout the test. Mobile phones must not be used and must be set in a silent mode.
3. Use ballpoint or ink pen, not pencil, for writing. Avoid erasures.
4. Read the directions carefully. Not following directions and wrong spelling will be marked wrong.

I. MULTIPLE CHOICE: Encircle the letter of the correct answer. (1 point each)

1. What are the four steps of Food Safety?

a. cook, chill, clean, eat
b. chill, cook, clean separate
c. sanitize, clean, separate, cook
d. cook, chill, rinse, clean
2. Which phrase best fits food safety and sanitation?
a. When in doubt, throw it out.
b. Reduce, Reuse, Recycle.
c. Measure twice, cut once.
d. An ounce of safety is worth a pound of cured ham.
3. Food labels provide information about the ingredients and nutritional value of foods.
a. True b. False
4. What is a paring knife?
a. A knife that you cut pears with.
b. A small knife that is used to peel and cut small ingredients with.
c. A knife that is used to cut meat.
d. A knife that is large and used to cut bread with.
5. What is a serrated knife?
a. A knife with a zig-zag edge that is used to cut bread with.
b. A long knife with a smooth blade.
c. A small knife used for cutting herbs.
d. A small knife used for cutting small ingredients.
6. When following a recipe, this is the most helpful practice to acquire.
a. Don't preheat oven in advance
B. Only read one step at a time
c. Be creative with suggested equipment
d. Carefully read the recipe through twice
7. 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

8. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
a. canapé b. cocktail c. relish d. salad
9. 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.
10. Which of the following 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
12. 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.
13. It is 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
14. Sherwin owns a restaurant. He is awake up to 12 midnight in order to supervise the business and
sees to it that he has enough supply of materials the next day. This kind of character shows that he is
a. creative b. motivated c. passionate d. committed
15. Salad ingredients are arranged on plate rather than being mixed together.
a. fruit salad b. composed salad c. bound salad d. vegetable salad
16. Which of the following guidelines is not included in making vegetable salad?
a. Cooked to a firm, crisp texture and good color
b. Cooked until completely tender and overcooked
c. Thoroughly drained and chilled before using
d. Marinated or soaked in a seasoned liquid
17. Salads that can be served as a full meal because it contains substantial portion of meat, poultry,
seafoods, fruits and vegetables.
a. appetizer salad b. accompaniment salad c. main course salad d. dessert salad
18. Salads made of mixtures of ingredients that are held together usually with a thick dressing like
mayonnaise.
a. green salads b. vegetable salads c. composed salads d. bound salads
19. A small flat, round bladed utensil that is serrated on one side and smooth on the other, used to
apply food spreads over bread slices.
a. Cutting Board b. Measuring Spoon c. Sandwich Spatula d. Serrated Knife
20. What is the process of putting your product into containers for easy distribution?
a. packaging b. labeling c. wrapping d. storing
21. During food lab, wearing loose clothes or long chains could lead to injury.
True False
22. It is done using heat, radiation, or chemicals to eliminate bacteria and germs.’
a. Cleaning b. Sanitizing c. Washing d. Mixing
23. It is classified as a liquid appetizer that contains a little alcohol
a. Aperitif b. Gin c. Vodka d. Wine
24. A type of appetizer that is made from thins slices of bread in different shapes
a. Relishes b. Canapes c. Chips and dips d. Hors’ de oeuvres

25. What do you call the popular accompaniments to potato chips, crackers, and raw vegetables?
a. Relishes b. Canapes c. Chips and dips d. Hors’ de oeuvres
26. The purpose of storing dessert is to
a. Increase its volume b. Soften food tissues
 c. Improve palatability d. Enhance freshness and palatability
27. Which of the following is considered the simplest dessert?
a. Custard b. Fruits c. Gelatin d. Puddings
28. The following are thickening agents used in the preparation of sauce EXCEPT
a. Baking powder b Cornstarch c. Cream d. Egg
29. Which of the following tools is used for measuring small quantity of ingredients like salt, baking
powder and others?
a. Measuring cup b. Measuring spoon c. Spatula d. Funnels
30. Which of the following tools and equipment is used to chop, blend, mix, whip, puree, grate and
liquefy foods?
a. Blender b. Mixer c. Grater d. Range
31. This term refers to packaging in large standardized containers for efficient shipping and handling.
a. Aseptically b. Bulk c. Packaging d. Containerization.
32. This is a type of packaging material which is transparent and able to withstand heat treatments such
as pasteurization and sterilization.
a. Cellophane b. Glass c. Metal d. Paper
33. Which of the following guidelines should not be practiced in plating dessert?
a. Layer flavors and texture
b. Make garnishes edible
c. Don’t crowd the plate
d. Use monotype plate
34. 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.
35. It is a sweet course or dish which is usually served at the end of a meal.
a. Sauce b. Dessert c. Stock d. Appetizer
36. Which of the following 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
37. It is a type of fillings that which refers to ingredients such as sliced or cooked meat, poultry and
cheese.
a. Dry fillings b. Fudge c. Moist fillings d. Caramel
38. Based from the Personal Entrepreneurial Competencies, identify the competency on which an
entrepreneur have a strong belief in themselves and their own abilities.
a. persuasion b. self-confidence
c. risk-taking d. persuasion and networking
39. What step will help you improve your business of choice and prepare for challenges?
a. SWOT Analysis b. organizer
c. Planner d. checklist

40. These are also called a vegetable strainer, are essential for various tasks from cleaning vegetables to
straining pasta or contents.
a. cutting boards b. colanders c. potato masher d. garlic press

41.A uniform mixture of two unmixable liquids is called.

a. vinaigrette b. emulsion c. winterized oil d. mache
42. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
a. hot fudge b. hot sauce c. rich sauce d. light sauce
43. Tool used to slice hard boiled eggs.
a. Bread knife b. Egg slicer c. Spatula d. Wooden spoon
44. Also known as multi-decker sandwich.
a. Club sandwich b. Cold sandwich c. Hot sandwich d. Open sandwich
45. This is used to add flavour, moisture and richness to sandwich.
a. Garnishes b. Spread c. Fillings d. Cheese
46. These are practical for opening food packages, cutting tapes or strings or simply remove labels or
tags from item.
a. can opener b. cutting board c. kitchen shears d. graters
47. A kitchen tool which is specifically designed for pulping garlic for cooking.
a. peeler b. knife c. grater d. garlic presser
48. In general, canape should be in bite-sized pieces.
a. true b. false
49. What item in your kitchen typically holds the most bacteria?
a. dish towel b. sponge c. dishwasher d. sink
50. This kitchen equipment is used when temperature must be kept below boiling, such as for egg
sauces. Puddings; it is used to keep food warm without overcooking.
a. rice cooker b. double boiler c. cast iron d. Teflon