Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN
TULIAO NATIONAL HIGH SCHOOL
Sta. Barbara
COOKERY
Name: _________________________________
Section: _____________
Test I: Multiple Choice
Encircle LETTER of your answer in each item.
1. What does it mean to “mince” the meat?
a. to mash the meat into pieces
b. to boil the meat until it melts
c. to cut the meat into small pieces
d. to slice the meat into thin strips
2. How can you fix a dish that has been over sweetened?
a. Add honey and tomatoes
b. add squeeze lemon or lime or a spoon of apple cider vinegar
c. add more water
d. add olive oil
3. What does the term” hand test” mean?
a. to test the tenderness of a meat being cooked
b. used to check the temperature of a grill
c. used to see how long you can keep your hand by a hot grill/
d. it is a test to determined the metal strength of a grill
4. For best results when smoking foods on an outdoor grill, what types of wood should you NOT use?
a. hardwoods b. okawood c. softwoods d. chinwood
5. What is the main difference between a conventional and convection oven?
a. a conventional oven uses radioactivity
b. convection oven has to be heated by wood
c. convectional oven uses vacuum
d. conventional oven cook food by surrounding it with hot air, while convection ovens circulates air
6. Which of the below describes gently heating food in alittle oil or butter, with frequent stirring and turning to
ensure that it is tender
a. grilling b. boiling c. sweltering d. sweating
7. When chocolate has been tempered, what does it mean?
a. it has been frozen solid and is it not safe to eat
b it has been gift wrapped
c. it is only suitable for cooking and not eating
d. it is the process that re establishing the cocoa butter crystals, resulting in much better quality
chocolate that is shiny,
8. Which of the following wood is not usually used to smoke food?
a. cypress b. pine c. mahogany d. walnut
9. What does baking soda used for in baked goods?
a. to make dough sweeter
b. to make the dough bake faster
c. used as leavening agent in baked goods
d. to make the dough look more edible
10. What does the term “ smoke point” mean?
a. when smoke starts to rise from the food being cooked
b. when smoke in the kitchen sets of the fire alarm
c. the poinr when oil starts to burn and smoke
d. when oil starts to boil
11. What type of cooking is referred to as a “wet heat” cooking method.
a. frying b. scorching c. braising d. grilling

12. How can you determined if an egg is fresh?

a. if it sinks to the bottom in a bowl of water and lays flat on its side
b. if its floats to the surface in a bowl full of water
c. shake it to see if it rattles
d. if it feels warm when you handle it
13. What does it mean to “braise”?
 a. microwaving
b. baking
c. cooking food in a small amount of liquid in a closed container
d. roasting.
14. For a chicken to be safe to eat, what internal temperature should it be cooked at?
a. 300 degress Fahrenheit
b. 180 degress Fahrenheit
c. 100 degress farenheit
d. 290 degress farenheit
15. The sauce that you are cooking become watery, what is the best way to thicken it?
a. add flour or constrach
b. put it in freezer
c. add sauce
d. add butter or sauce
16. Which oil is the healthiest to cook with?
a. coconut b. olive c. mushroom d. soybean
17. What type of vegetable is a mesclun?
a. pumpkin b. root c. green salad d. spicey type
18. How does adding salt to boiling water affect it?
a. Speed up the process of boiling water
b. it delays the process of water boiling
c. scalding or dipping it firstly in boiling water prior to freezing or putting in cold water
d. massaging it with salt before cooking.
19. Which of the cutting boards is the most sanitary?
a. wood b. bamboo c. plastic d. all three are the same
20. What is meant by blanching a vegetable?
a. covering it lightly in butter
b. soaking in cold water
c. scalding or dipping it firstly in boiling water prior to freezing or putting in a cold water
d. massaging it with salt before cooking.

Enumeration:

21-24 Four types of Table Set- up

25-26 Types of Table Service

27-30 types of glasses in Table set up

31-40 10 Napkin Folding

Essay:

Differentiate Mise en Place and Ala Carte. Expound your answer by citing example.

Prepared by: Reviewed and Checked:

JENNIFER R. FERRER JESSIE F. PARAYNO

Subject Teacher Principal I

Approved and Validated:

 THELMA E. ROYECA Ed. D
PSDS, Sta. Barbara I

Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN
TULIAO NATIONAL HIGH SCHOOL
Sta. Barbara
FOOD AND BEVERAGES SERVICES
First Quarter Test S.Y. 2019-2020

Name: _________________________________
Section: _____________
Test I: Multiple Choice
Write the LETTER of your answer on the space provided in each item.
___1. Which of the following sources of starch is rarely used in manufacturing food starch?
A. Cassava B. Corn C. Potato D. Rice
___2. Which of the following starch properties/ reactions is the resistance to flow, increase in
thickness or consistency?
A. Dextrinization B. Gelatinization C. Restrogadation D. Viscosity
___ 3. Which of the following is suggested if you will hold pasta for a short time for later
service?
A. Cook pasta ahead of time and chilled
B. Drain and add sauce
C. Drain,toss with a small amount of oil, cover and hold in wamer
D. Slightly undercook the pasta
___ 4. Which is the process of making a new product to be sold to costumers?
A. Product analysis
B. Product conceptualization
C. Product development
D. Product Implementation
___ 5. Which refers to creating a meaningful and unforgettable statement that captures the
essence of your brand?
A. Branding B. Product naming C. Tagline D. unique selling
proposition
___ 6. What managerial tool is used to assess the environment to gather important information
used for strategic planning?
A. Environmental scanning B. Swot Analysis C. Survey analysis D. Wots analysis
___ 7. Which of the following is the right step by step procedure in manual dishwashing?
A. Drain and air dry, scrape and pre rinse, rinse, sanitize, and wash dishes
B. Rinse, scrape and pre rinse, wash, drain, air dry and sanitize dishes
C. Scrape and pre rinse, rinse wash, sanitize, drain and air dry dishes
D. Scrape and pre rinse, wash, rinse, sanitize, drain and air dry dishes
___ 8. Which of the following parst of the egg is produced by the oviduct and consist of four
alternating layers of hick and thin consistencies?
A. Air cell B. Albumen C. Chalaza D. Yolk
___ 9. Egg contain high quality protein with all the essential amino acids. Which of the
following vitamins is not found in eggs
A. B B. C C. D D. K
___ 10. The appearance of an egg is important for consumers appeal. How are egg shells
evaluated?
A. Cleanliness, shape, texture and soundness
B. Grade, texture, cleanliness and shape
C. Shape, texture, cleanliness and size
D. Texture, soundness, size and cleanliness
___ 11. Which of the following market forms of eggs is seldom used in cooking?
A. Dried egg B. Fresh egg C. Frozen egg D. Shelled Egg
___ 12. Which of the following raises the coagulation temperature, producing softer, weaker
gel when added to egg used in culinary?
A. Alkali B. Salt C. Sugar D. Vinegar
___ 13. What kind of eggs dish is prepared by slipping shelled eggs into barely simmering
water and gently cooking until the egg hold its shape?
A. Fried egg B. Poached egg C. scrambled egg D. soft boiled egg
___ 14. Which of the following tools s not used in cooking an omelet?
A. Bowls B. Fork C. saute pan D. skimmer
___ 15. Which of the following is true in plating egg dishes?
A. Choose a serving dish small enough to let food item stand out.
B. Play with color and texture
C. Protein dish should cover half of the plate
D. Use even numbers in setting the dish
___ 16. From what animal can you derived veal meat?
A. Calf B. Deer C. Hog D. Sheep
___ 17. Which of the following market forms of meat does not undergo chilling?
A. Cured meat B. Fresh meat C. Frozen meat D. Processed meat
___ 18. What part of the meat helps you identify the less tender cuts?
A. Bone B. Fat C. Flesh D. Ligament
___ 19. What part of the meat has the greatest amount of quality protein?
A. Bone B. Fat C. Flesh D. Ligament
___ 20. Which of the following meat cuts requires long and slow cooking temperature?
A. Less Tender B. Slightly tough C. Tender D. Tough
___ 21. What do you call the young immature pigeon of either sex with extra tender meat?
A. Duck B. Tough meat C. Rooster D. Squab
___ 22. What part of poultry does breast meat belongs?
A. Dark meat B. Tough meat C. Variety meat D. White meat
___ 23. Which of the following characteristic is a good quality of live poultry?
A. Free from pin feathers and show no cuts
B. Eyes are clear
C. Skin is heavy and watery
D. Thighs are well develop
___ 24. What do you call a young chicken that is usually 9- 12 weeks of age?
A. Fryer B. Hen C. Roaster D. Stag
___ 25. How many days should a whole chicken be refrigerated?
A. 1 day B. 1-2 days C. 2-4 days D. 3-4 days
___ 26. How do you classify fleshy part of chicken like breast?
A. Entrails B. Dark meat C. Viscera D. White meat
___ 27. What cookery method is used for a matured poultry?
A. Boiling B. Frying C. Roasting D. Stewing
___ 28. What cookery method is suitable for less tender cuts?
A. Boiling B. Frying C. Roasting D. Stewing
___ 29. What is the best cooking temperature for poultry?
A. High temperature
B. Low temperature
C. Low to moderate temperature
D. Moderate temperature
___ 30. What factors affects the poultry meat’s tenderness and juiciness?
A. Age B. Cookery C. Cuts D. Sex
___ 31. What do you call a long- bladed hatchet or a heavy knife used by a butcher?
A. Butcher knife B. Chopper knife C. Clever knife D. Set of slicing knife
___ 32. Which of the cooking methods does not belong to dry heat method?
A. Baking B. Broiling C. Roasting D. Stewing
___ 33. What cooking method is performed when meat is cooked in steaming liquid and
bubbles are breaking on the surface?
A. Boiling B. Broiling C. Roasting D. Stewing
___ 34. What is an oil- acid mixture which is used to enhance the flavor of meat?
A. Brine solution B. Marinade C. Soy sauce and vinegar D. Salt and
calamansi
___ 35. Which of the following is used for carving?
A. Cleaver knife B. Fork C. Slicer D. Razor knife
___ 36. To which meat cut do internal organs belong?
 A. Less tender cuts B. Tender cuts C. Tough cuts D. Variety cuts
___ 37. Where should meat products be stored?
A. Crisper B. Cold shelf C. Dry shelf D. Freezer
___ 38. Which of the following is the tenderest cut of beef?
A. Chunk B. Round cut C. Sirloin D. Tenderloin
___ 39. When buying meat, what should you first consider?
A. Brand B. Price C. Quality D. Round cut
___ 40. What is your primary consideration when storing goods?
A. Expiration date B. Fragility C. Quality D. Size
___ 41. What is the flavor component of vegetable which gives strong flavor and odor to some
vegetables like onions, leeks, garlic, chives, cabbage and broccoli?
A. Flavonoids B. Glutamic Acid C. Sugar D. Sulfur compounds
___ 42. Which is a way of cooking by placing blanched or raw vegetables in the pan, adding
liquid ( stock, water, wine) then covering and cooking it slowly?
A. Boiling B. Baking C. Braising D. Sauteing
___ 43. Which of the following plating styles is not a classic arrangement?
A. The starch or vegetables item is a heaped in the center while the main item is sliced
and leaned up against it.
B. The main item is in the center, with vegetables distributed around it
C. The vegetable item is in front and main item, starch item and garnish at the rear
D. The main items is in front and main item, starch item and garnish
___ 44. Which of the following vegetable is cooked uncovered?
A. Fruit vegetable B. Green vegetable C. Roots and tubers D. Yellow vegetable
___ 45. Which of the following is a freshwater fish?
A. Bluefish B. Cat fish C. Grouper D. Sole
___ 46. Which is the market form of fish wherein both sides of a fish are still joined but bones
are removed?
A. Butterfly B. Drawn C. Fillet D. Steak
___ 47. Which of the following is a characteristic of fresh fish?
A. Fresh and foul odor B. Eyes are dull, shiny and bulging C. Red or pink gills D. Flesh
shrinks when pressed
___ 48. Which of the following seafood’s is cooked just enough to heat to keep juicy and
plump?
A. Fat fish B. Lean Fish C. Flat fish D. Shellfish
___ 49. What is the cooking method suited to fat fish?
A. Baking B. Boiling C. Deep- frying D. sautéing
___ 50. What is used to baste lean fish to help prevent it from drying up?
A. Butter B. Cream C. Soy sauce D. Tomato Sauce

Prepared by: Reviewed and Checked:

JENNIFER R. FERRER MIRIAM B. IDOS

Subject Teacher Principal II

Approved and Validated:

ARLYN DEVERA GARCIA Ed. D

PSDS, Sta. Barbara I