FLORENTINO TORRES SENIOR HIGH SCHOOL

MANILA TECHNICAL VOCATIONAL AND ENTREPRENEURIAL SCHOOL

MIDTERM EXAMINATION IN COOKERY 11

(Fisrt Semester)
Name:__________________________________________________ Date:________________________________
Grade and Section:_____________________________________ Teacher: Ms. Maristel A. Liñan_________

Direction: Read and understand each item carefully. Write the letter of the correct answer on the space
provided before the number.

_______1. The modern day businessman is known as ______.

a. Business associate b. Entrepreneur c. Internship d. Tycoon
_______2. Despite the risk in business, and entrepreneur takes the chance in investing money. The said
characteristic of the entrepreneur is _____.
a. industriousness b. innovative c. patient d. risk taker
_______3. It is the ability of an entrepreneur to think new business ideas and new ways of doing things.
a. industriousness b. innovative c. kind d. persistent
_______4. An entrepreneur should have a strong faith in his ____
a. ability b. quality c. reliability d, sensitivity
_______5. Francine is a cookery student. She chooses a light weight material or kitchen tools because it is
cheaper than the other. What materials is it?
a. aluminum b. Cast Iron c. plastic d. Stainless Steel
_______6. Angelo is a grade 8 student was asked to measure salt and fish sauce as his performance for the
fourth grading period. What kitchen tools he will use to do the activity?
a. Measuring cups b. Measuring glass c. Measuring spoon d. Measuring scale
_______7. Joshua dines in the fancy restaurant with his family. He was about to get a soup but he did not know
what tool he will use?
a. Pasta spoon b. Measuring spoon c. Soup ladle d. Serving spoon
_______8. Barbie loves to cook and eat pancakes. She was about to turn the pancake. What kitchen tool that
Barbie needs to use in turning the pancake?
a. Spatula b. Ladle c. Tongs d. Turner
_______9. Bianca wants to eat green mango. She want to peel it but they don’t have peeler at home. What
kind of knife she can use?
a. Boning knife b. Bucher knife c. Citrus knife d. Paring knife
_______10. Jun jun is a meat vendor in a market. What kind o knife is he using in cutting the meat?
a. Boning knife b. Bucher knife c. Citrus knife d. Paring knife
_______11. Joseph is Jun Jun’s friend. They are neighbor in the market. Joseph needs to sharpen his knife.
What he needs to use in sharpening the knife?
a. black board b. card board c. chopping board d. emery board
_______12. John Lloyd is a grade 8 student asked his teacher to sift the flour. What does John Lloyd needs to sift
the flour?
A, colander b. funnel c. mixing bowl d. sifter
_______13. Known as the process of removing food and other types of soil from the surface.
a. cleaning b. cooking c. preparing d. storing
_______14. After cooking the ingredients, _____ all used mixing bowls, spatula, measuring cup and spoon in a
tub of warm water.
a. mix b. sanitize c. soak d. wash
_______15. Arrange the steps in sanitizing utensils.
a. drying, washing sanitizing c. sanitizing, washing, drying
b. sanitizing, drying, washing d. washing, sanitizing, drying
_______16. Use a damp _____ to wipe off all cake mix splatter from the mixer.
a. cloth b. spatula c. tub d. water
_______17. Make sure all tools are _____ before storing.
a. dry b. soak c. soiled d. wet
_______18. Cups, bowls, and glasses shall be ____ for storage.
a. covered b. inverted c. sanitized d. washed
_______19. Proper storage and handling of cleaned and sanitized equipment and utensils is very important to
prevent _______.
a. breaking b. damage C. contamination d. rodents
_______20. 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 cleane
_______21. 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, utensil
_______22. Once the cutting board has completely dried, store it in ________________ position.
a. Horizontal b. Vertical c. Downward d. Slanting
_______23. Known as the process of removing food and other types of soil from the surface.
a. cleaning b. cooking c. preparing d. storing
_______24. It is done using heat, radiation or chemical.
a. cleaning b. sanitizing c. stacking d. storing
_______25. The following are the three methods of heat except one.
a. concentration b. hot air c. hot water d. steam
_______26. These things are needed to clean kitchen premises except one.
a. bag b. broom c. bucket d. cleaning solution
_______27. 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. 3 4 2 1 b. 3 2 1 4 c. 2 3 1 4 d. 1 2 3 4
_______28. 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
_______29. To keep your refrigerator clean and tidy, the following should be observed except:
a. Remove old and rotten food and clean shelves and rack
b. Separate the expired products in the fridge and consumed it immediately.
c. Don’t make a habit of keeping food for too long in the fridge.
_______30. Eunice was asked by her mother to clean and sanitize the range, what would be her the first step?
a. Remove all burnt sediments and wipe grease from top of range after each use.
b. Run oiled cloth over top of range
c. When cool, wash top of range
_______31. All of the following are characteristics of good fruit desserts, Except
a. appetizing aroma b. slightly chilled temperature c. simple and attractive d. moderate sweet
_______32 Which of the following appetizers are made out of thin slices of bread in different shapes.
a. relish b. cocktail c. hors d’ oeuvres d. canapé
_______33. Small pieces or portions of highly seasoned food, usually served before a meal to induce and
stimulate one’s appetite.
a. appetizer b. dessert c. hamburger d. salad dressing
_______34. 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. personalize c. motivated d. committed
_______35. 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
______36. According to the history, appetizers were originally introduced by_______________ in the early third
century B. C.
a. Athenian b. Greek d. Scotish d. Italian
_______37. In the three parts of canape, what do you call the butter, cream or finely chopped meat or fish
placed on top of canapé base?
a. Base b. Spread c. Garnish d. Appetizer
_______38. It holds spreads and garnish for canapés
a. Base b. Spread c. Garnish d. Appetizer
_______39. It ddds color, design, texture and flavor to canapé.
a. Base b. Spread c. Garnish d. Appetizer
_______40. These are raw or pickled vegetables cut into attractive shapes served as appetizer.
a. Canapé b. Cocktail c. Relishes d. Crudités
_______41. These are raw vegetables with dips which are also known as ____________________.
a. Hor d’ oeuvres b. Crudités c. Mise’ en Place d. Pickled
_______42. These are popular accompaniment to potato chips, crackers and raw vegetables.
a. Vinegar Solution b. Dips c. Brine d. Salt solution
_______43. This is the mixture used to preserve any fruits and vegetables in pickling.
a. Vinegar Solution b. Dips c. Brine d. Salt solution
_______44. Mise’ en Place is a french term which means:
a. set ingredients in place b. set tools in place c. set equipment in place d. none of the above
_______45. When storing appetizers and salads, the following should be observed except:
a. Wash utensils and equipment thoroughly. c. Store food in cool wet place.
b. Keep away from food when you are ill. d. none of the above
_______46. A salad tool used to remove excess water from the salad greens.
a. mixing bowl b. salad server c. salad spinner d. cutting boards
_______47. It is used to hold salad ingredients for mixing, or for tossing.
a. knives b. cutting board c. mixing bowl d. salad server
_______48. While making the potato salad, your were asked by your mother to peel the potatoes, what tool is
best for the job?
a. Paring knife b. Butcher knife c. Bread knife d. Peeler
_______49. 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
_______50. 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
_______51. Salad ingredients are arranged on plate rather than being mixed together
a. fruit salad b. composed salad c. bound salad d. vegetable salad
_______52. Salad whose main ingredients are vegetables other than lettuce or other leafy greens.
a. green salads b. vegetable salads c. composed salads d. bound salads
______53. Which of the following considerations are essential in choosing ingredients for high quality salads?
a. quality and quantity c. freshness and variety
b. texture and color d. crispiness and taste
______54. 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
______55. Which of the following is not a factor to consider in salad preparation?
a. Contrast and harmony of colors c. Arrangement of food
b. Quality of ingredients d. Proper food combinations
______56. Which of the following procedures for quantity green salad production is the last step to do?
a. Arrange salad plates on worktables c. Prepare all ingredients
b. Add dressing before serving d. Refrigerate until serving
_______57. Which of the following ingredients is not used in making French dressing?
a. egg yolk b. oil c. vinegar d. sugar
_______58. 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
_______59. It is the seasoned liquid or semi liquid which is added to the body of the salad that gives flavor,
tartness, spiciness and moistness.
a. body b. garnish c. base d. dressing
_______60. In preparing salad, the following should be observed except:
a. Wasteful b. Contrast and Harmony of Colors c. Neatness d. Flavorful

GOODLUCK

Prepared by:

MARISTEL A. LIÑAN
Cookery 11
 KEY TO CORRECTION

1. B 31. A

2. D 32. D

3. B 33. A

4. A 34. D

5. A 35. B

6. C 36. A

7. C 37. B

8. D 38. A

9. D 39. C

10. B 40. C

11. D 41. B

12. D 42. B

13. A 43. C

14. C 44. D

15. D 45. C

16. A 46. C

17. A 47. C

18. B 48. D

19. C 49. C

20. B 50. C

21. A 51. A

22. B 52. A

23. A 53. A

24. B 54. D

25. A 55. C

26. A 56. D

27. B 57. A

28. D 58. B

29. B 59. D

30. C 60. A