Republic of the Philippines

Department of Education
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN
MAGALONG NATIONAL HIGH SCHOOL

1ST QUARTER EXAMINATION

Cookery

Name: __________________________________ Grade & Section: ______________

I. Multiple Choice: Directions: Read each item carefully. Choose the letter of the correct
answer. Write on the space provided and use CAPITAL LETTER ONLY.

_______1.What are the three parts of canape?

a. meat, vegetable, fruits b. base, spread, garnish
c. flower, meat, vegetable d. fish, cheese, potato
_______2.Which ingredients are NOT used to garnish canapé?
a. parsley, pickles, salmon, ham, cheese
b. olives, pimiento, caviar, salami, chicken
c. alcohol, flower, lemon, garlic, ginger
d. cucumber, shrimp, tomato, roast beef, tuna flakes
_______3. Which is NOT true about the guidelines in assembling canapé?
a. select harmonious flavor combination
b. use high quality of ingredients
c. good in mise en place
d. keep it extravagant
_______4. Why do we need to garnish the food?
a. to lessen the taste of the food
b. to add color, texture, and taste to the food
c. to attract costumer
d. both b and c
_______5. Which of the following is NOT a spread?
a. milk b. butter
c. egg d. yogurt
_______6. What is the first guideline in assembling canapé?
a. Keep it simple. b. Use high quality of ingredients.
c. Arrange canapé carefully. d. Good mise en place.
_______7. What are the three types of spread used in canapé?
a. peanut, mustard, lard b. juice, cream of tartar, tomato sauce
c. butter, cream cheese, meat or fish spread d. spinach, oil, boiled egg
_______8. What PPE will you use in preparing canapé?
a. goggles b. headband
c. apron d. boots
_______9. Which ingredient is typically used as accompaniment to meat or fish, such as
cabbage, potato, carrot or beans?
a. spread b. vegetable
c. dessert d. drinks
_______10. What do you call a set of instructions for preparing a particular dish,
including a list of ingredients?
a. recipe b. menu
c. diary d. book
_______11. What is the important thing when we prepare appetizers?
a. safety b. ingredients
c. procedures d. finish product
_______12. Why do we need to follow safety procedures in preparing appetizers?
a. avoid leftover b. prevent spoilage
c. waste of ingredients d. avoid food contamination and accident
_______13. Which situation best shows a good housekeeping practice?
a. emptying the garbage can every other day
b. using imported sanitizing and disinfecting material
c. spraying air freshener before and after leaving the kitchen
d. planning and implementing a program of regular cleaning
_______14. Which statement shows safety in preparing appetizers?
a. use gloves b. use spoiled apron
c. use unsharpened knife d. spray disinfectant while preparing
_______15. Which is the safest way in handling knife in the kitchen?
a. holding some other things while picking up knife
b. use knife for chopping without chopping board
c. always handle knife even without caution
d. grasp the knife handle firmly
_______16. What type of workplace safety procedure are you applying when you put
label to the chlorine you use for sanitizing the table?
a. electrical equipment handling
b. slip, trips and fall
c. handling chemical
d. housekeeping
_______17. Which is the MOST hazardous tool in the kitchen?
a. food tong b. knives
c. shear d. spoon
_______18. What will you do when you have fever during preparation of your appetizers?
a. use PPE and perform the task
b. go to the nearest clinic and take a rest
c. prepare the appetizer even you are sick
d. take medicine and continue performing the task
_______19. Why is safety important in the workplace?
a. protect workers from injury and illness
b. give the worker security
c. to perform the job well
d. smooth preparation
_______20. What is the position of your knife when you cut round vegetables for garnish?
a. cut one side to make it flat
b. cut it without chopping board
c. cut it with unsharpened knife
d. hold something while chopping your vegetable
_______21. A salad tool used to remove excess water from the salad greens.
a. cutting boards b. mixing bowl
c. salad serve d. salad spinner
_______22. Used to hold salad ingredients for mixing, or for tossing.
a. cutting boards b. knives
c. mixing bowls d. salad server
_______23. Salads that can be served as a full meal because it contains substantial
portionof meat, poultry, seafood’s, fruits and vegetables.
a. accompaniment salad b. appetizer salad
c. dessert salad d. main course salad
_______24. Salads made of mixtures of ingredients that are held together usually with
athick dressing like mayonnaise.
a. bound salads b. composed salads
c. green salads d. vegetable salads
_______25. Salad ingredients are arranged on plate rather than being mixed together
a. bound salad b. composed salad
c. fruit salad d. vegetable salad
_______26. Which of the following considerations are essential in choosing ingredients
forhigh quality salads?
a. crispiness and taste b. freshness and variety
c. quality and quantity d. texture and color
_______27. 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. Marinated or soaked in a seasoned liquid
d. Thoroughly drained and chilled before using
_______28. Which of the following is not a factor to consider in salad preparation?
a. arrangement of food b. contrast and harmony of colors
c. proper food combinations d. quality of ingredients
_______29. Which of the following procedures for quantity green salad production is the
last step to do?
a. add dressing before serving b. arrange salad plates on worktables
c. prepare all ingredients d. refrigerate until serving
_______30. Which of the following ingredients is not used in making French dressing?
a. Egg yolk
b. Oil
c. sugar
d. vinegar

II. Direction: Identify and write the word APPLICABLE if the statement is the proper
guidelines in presenting salad. If not, write the word NOT APPLICABLE .Write your 8
answer on the space provided before each number.

___________________31. Strive for a good balance of colors.

___________________32. Weight helps make a salad attractive.
___________________33. Cut the ingredients neatly.
___________________34. Keep space between items. Each item should have its own
identity.
___________________35.Garnish needs expensive.
___________________36.Plate should large enough to hold all the items without
crowding.
___________________37.Add dressing attractively
___________________38.Presentation should be simple.
___________________39.Create a center of attention and relate everything to it.
___________________40. Keep salad off the rim of the plate.

III. MODIFIED TRUE/FALSE: Write True if the statement is correct if not, change the
underlined word/s to make the statement correct.
_______ 41. Refrigerate salads before serving time.
_______ 42. Green Salads are plated in a cold plate.
_______ 43. Do not add dressing to green salads until serving
_______ 44. Store perishable fruit and vegetable in the chiller.
_______ 45. Discard the root end of leafy lettuces.
_______ 46. Wash your hands for 40 seconds with soap and warm water before and after
handling fresh produce.
_______47. Hold the fruit or vegetable under cool running tap water.
_______48. For firm produce, such as melons and winter squash, use a clean vegetable
brush to scrub the surface as you rinse it.
_______49. Purchasing precut items, make sure they have been refrigerated or displayed
on ice at the supermarket.
_______50. Do not store perishable fruits and vegetables in the refrigerator

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