Republic of the Philippines

Department of Education
Schools Division Office of Sorsogon
DANAO NATIONAL HIGH SCHOOL
Danao, Bulan, Sorsogon

Cookery 11-W1-8

Test I. Multiple Choice.

Read the question carefully. Encircle the letter which corresponds to the correct answer. Write you
answer legibly. NO ERASURES. Avoid Superimposition. Good Luck!
1. Which of the following kitchen tool is used in making decorative work such as making
garnishes?
a. Channel knife b. Chef knife c. Butcher knife d. Serrated knife
2. A screen-type mesh supported by a round metal frame used for sifting dry ingredients.
a. Wire whip b. spatula c. Pastry brush d. Sieve
3. Sarah wants to bake a cake. She has a difficulty in choosing the proper tool of measuring
orange juice. Which tool would you suggest to get the proper measurement of liquid?
a. Measuring spoon c. Mixing bowl
b. Measuring cup d. All of the above
4. Which of the following equipment has a compartment used for cooking, baking, heating or
drying?
a. Blender b. Burner c. Mixer d. oven
5. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to
drain, wash or cook ingredients from liquid.
a. Canister b. colander c. mixing bowl d. soup bowl
6. How to protect foods from food borne disease in the food service?
a. Wash hands w/ soap in clean water before handling and serving foods to the costumers
b. Wash hands w/ soap and water in a basin before handling and serving foods to the
patron
c. Wash hands w/ soap and running water before handling and serving foods to the patron
d. Wash hands w/ soap and clean water after handling and serving foods to the costumers
7. Mareng Jessica finds it hard to remove the tough soils from the pots and pans. She uses
abrasive to respond with her problem. What cleaning technique did Mareng Jessica use?
a. Bleaching b. washing machinec. ware washing d. handwashing
8. Which of the following situation is good housekeeping practice best shown?
a. Emptying the garbage can every other day
b. Using imported sanitizing and disinfecting materials
c. Planning and implementing a program of regular cleaning of fixtures, furnitures and
appliances
d. Segregating the trash and throw in the MRF
9. When you accidentally splashed a liquid detergent in your classmate’s eye. What will you do?
a. You should let a running water flow in your classmate’s eye.
b. Bring your classmates eye doctor for operation
c. Laugh at your classmates
d. Ignore the situation
10. What flavor should we add to the appetizer to boost the appetite?
a. Chili c. Cream
b. Vegetable d. Bread
11. It is a bite-size open faced sandwiches consist of tiny portions of food presented on bases of
bread, toast or pastry easily handled and eaten.
a. Canape c. zakuski
b. Hors d’ oeuvre d. relishes
12. These foods can give you appetite, through their attractive appearance, fragrance or
appealing flavor.
a. Appetizers c. cocktails
b. Salad d. sandwich
13. This appetizer should be crisp and simple. It should be chilled before serving to the
customer.
a. Fruits and vegetables c. finger foods
b. Cocktails d. crudite’s
14. Which of the following guidelines in preparing appetizers is incorrect?
a. Good mise en place is essential
b. Assemble as close as possible to serving time
c. Select a harmonious flavor combinations
d. All of the above
15. Which of the following flavor combinations in spread and garnish is correct?
a. Mustard and ham c. lemon butter and caviar
b. Tuna salad and capers d. cream cheese and sardines
16. Are we allowed to use leftovers?
a. Yes, as long as we follow the proper food management system
b. Yes, if we carefully handled and stored to retain freshness
c. No, it can lead to food poisoning
d. None of the above
17. The process of preserving food by means of refrigeration.
a. Refrigerate c. cold storage
b. Chilling d. curing
18. Appetizers can be more appreciated if presented attractively like saying goes “the eye’s eats
first”. What does the statement mean?
a. The basic rule of balance in plating
b. Portion size is a 100 % factor in presenting food
c. Arrangement of the plate
d. Arrange the basic fundamental plating
19. How do you design the platter?
a. Make a sketch by dividing the tray into six or eight section. This will help you lay out a
balance and symmetrical design
b. Give the design a focal point. Use centerpiece to emphasize and strengthen the design
c. Keep items in portion
d. Make the garnish count
20. Grosse piece stands for?
a. Centerpiece c. simple design
b. Plate d. symmetric
21. A salad tool used to remove excess water from the salad greens.
a. Mixing bowl c. salad server
b. Salad spinner d. cutting boards
22. Used to hold salad ingredients for mixing or for tossing.
a. Knives c. mixing bowl
b. Cutting board d. salad server
23. Salad mixtures of ingredients that are held together usually with thick dressing like
mayonnaise.
a. Green salads c. vegetable salads
b. Composed salads d. bound salads
24. Salad ingredients are arranged on plate rather than being mixed together.
a. Fruit salad c. composed salad
b. Bound salad d. vegetable salad
25. Which of the following considerations are essential in choosing ingredients for the high
quality salads?
a. Quality and quantity
b. Texture and color
c. Freshness and variety
d. Crispiness and variety
26. 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
27. Which of the following guidelines is not included in making vegetable salad?
a. Contrast and harmony of colors
b. Quality of ingredients
c. Arrangement of food
d. Proper food combinations
28. Which of the following procedures for the 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
29.Which of the following ingredients is not used in making French dressing?
a. Egg yolk
b. Oil
c. Vinegar
d. Sugar
30. Which of the following ingredients are not included in waldorf salad?
 a. Walnuts c. celery
b. Apples d. lettuce
31.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

32.Which of the following ingredients is not used in making French dressing?

A. Egg yolk
B. Oil
C. Sugar
D. Vinegar

33.Which of the following structures of a salad is an edible decorative item that gives eye appeal
and adds flavor to the food?
A. Base
B. Body
C. Dressing
D. Garnish

34.A salad tool used to remove excess water from the salad greens.
A. Cutting boards
B. Mixing bowl
C. Salad server
D. Salad spinner

35.Used to hold salad ingredients for mixing, or for tossing.

A. Cutting boards
B. Mixing bowl
C Salad server
D Salad spinner

36.Salads that can be served as a full meal because it contains substantial portion of meat,
poultry, seafood’s, fruits and vegetables.
A Accompaniment salad
B. Appetizer salad
C Dessert salad
D. Main course salad

37.It stimulate appetite which has fresh, crisp ingredients; tangy flavorful dressing; and
attractive, appetizing appearance
A. Bound salads
B. Composed salads
C. Green salads
D. Vegetable salads

38.. Vegetables are sometimes marinated or soaked in seasoned liquid before being made into
salad. What will possibly happen if we plate marinated salads too far ahead of time?
A. Plated marinated salad will wilt.
B. Plated marinated salad will stay its freshness.
C. Plated marinated salad will have an objectable odor.
D. Plated marinated salad will have pleasant odor

39.Among the following procedures for quality given salad production, what is the last step to
do?
A. Arrange salad plate on worktable.
B. Add dressing before serving.
C. Prepare all ingredients.
D. Refrigerate until serving.

40.You were on a diet for almost 3 days and your friends invited you to have snack nearby.
What will you do to avoid eating?
A. Go on with them but refrain from eating much.
B. Tell your friends that you’re on a diet.
C. Tell your friends that you’re not on a mood.
 D. Tell your friends that you’re busy

41.Leila de Lima can prepare and cook dressing 5 times a day. How many times will he prepare
and cook in 10days?
A. 40
B. 50
C. 60
D. 80

42.Lettuce Romaine, iceberg lettuce, Chinese cabbage are essential ingredients used for
preparing high quality salad. What is the way to retain their natural color and nutrients?
A. After cooking, vegetables must be thoroughly soak and chilled before using
B. Cut vegetables as close as possible to serving time.
C. Legumes should be cooked until completely tender and overcooked.
B. Vegetables to a firm, uncrispy texture and good color

43.. Grains and pastas may be marinated for a short time. If marinated takes too long, what will
happen to the pasta ?
A. Pasta absorbs too much liquid and become bitter.
B. Pasta absorbs too much liquid and become tough.
C. Pasta absorbs too much liquid and become sweet.
D. Pasta absorbs too much liquid and become very soft.

44.Which of the following structures of a salad is an edible decorative item that givens eye
appeal and adds flavor to the food?
A. Base
B. Body
C. Dressing
D. Garnish

45.Of what classification of salad is used in the meal that has fresh, crisp ingredients and
flavorful dressing?
A. Accompaniment salads
B. Appetizer
C. Main
D. Side dish salads
46.Among the following tools and utensils, which one is most needed in tossing salads?
A. Carajay
B. Fork and spoon
C. Frying pan
D. Mixing bowl

47.As the youngest member of the family the task given to you is to prepare a salad for the
family’s dinner. What will you use in peeling the fruits and vegetables like apples, pear,
carrots and cucumber ?
A. Citrus zester
B. Knife
C. Grater
D. Peeler
48.Group of students were busy preparing the different types of salads during their laboratory
time, to ensure the quality and nutrients of the fruits and vegetables, which of the following
sets of procedure should they apply?
A. 1. Prepare all ingredients
2. Arrange salad plate on worktables
3. Place bases on all plates
B. 1. Prepare all ingredients
2. Garnish all salads
3. Arrange body salad on all plates
C. 1. Garnish all salads
2. Refrigerate until serving
3. Place bases on all plates
D. 1. Arrange salad on all plates
2. Garnish all salads
3. Prepare all ingredients
49.Your mother asks you to prepare gelatin salad for tomorrow’s simple snacks. How will you
dissolve unflavored gelatin to have the correct proportion of its liquid?
A. Stir in cold liquid to avoid lumping and let it stand for 5 minutes to absorb water.
B. Stir in cold liquid to avoid lumping and let it stand for 4 minutes to absorb water.
C. Stir in cold liquid to avoid lumping and let it stand for 3 minutes to absorb water.
D. Stir in cold liquid to avoid lumping and let it stand for 2 minutes to absorb water.

50.You are preparing gelatin salads, your mother told you to add raw pineapple and papaya
fruits to the mixture. What will be the effect of adding the fruits in gelatin salad?
A. Gelatin will be dissolve
B. Gelatin will be become soft
C. Gelatin will become tough
D. Gelatin will be sticky

51.During the laboratory time, group 1 was asked to prepare salad dressing of an oil and
vinegar. What will be the ratio of oil to vinegar be produce perfect dressing?
A. 1 part oil to 1 part of vinegar
B. 3 parts oil to 4 parts of vinegar
C. 4 parts oil to 6 parts of vinegar
D. 5 parts oil to 2 part vinegar
52.Salads made of mixture of ingredients that are held together usually with a thick dressing
like mayonnaise is….
A. Bound salads
B. Composed salads
C. Green salads
D. Vegetables salad
53.Leftover food such as chicken meat or fish which have been handled according to the rules of
good sanitation and food management can be used for making and preparing what kind of
salad?
A. Bound
B. Fruits salads
C. Composed salads
D. Vegetables legumes salads
54.One of the important factors to consider in salad preparation is to drain all the ingredients
well. Cristina did not drain the ingredients for salad well. What will be the effect?
A. Water or excess juices will make salad messy
B. Water or excess juices will make salad sticky .
C. Water or excess juices will toughen dressing .
D. Water or excess juices will weaken dressing.
55.Given the following ingredients: apples, grapes , nuts ,farfalle pasta, all -purpose cream, ,
cucumber , carrots and tuna in can . Look for the steps preparing salad.
1. Assemble the tools and ingredients
2. Wash the fruits n vegetables
3. Mixed the ingredients
4. Refrigerate the salad until serving
A. 1,4,2,3
B. 1,3,2,4
C. 1,2,3,4
D. 1,2,4,3
56.Salad ingredients are arranged on plate rather than being mixed together
A. Bound salad
B. Composed salad
C. Fruit salad
D. Green salad
57.Which of the following considerations is essential in choosing ingredients for high quality
salads?
A. Crispiness and texture
B. Freshness and variety
C. Quality and quantity
D. Texture and color
58.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 but not overcooked
C. Marinated or soaked in a seasoned liquid
D. Thoroughly drained and chilled before using
59.JoJo Siwa is planning to make a salad. Which of the following she would not consider in
salad preparation?
A. Arrangement of food
B. Contrast and harmony of colors
C. Proper food combinations
D. Quality of ingredients

60.Which of the following may be used as substitute in place of or in addition to vinegar in

some preparation of salad dressing?
A. Eggyolk
B. Lemon juice
C. Mustard
D. Oil

Prepared by:
ROMMEL A. GERSALIA