DIAGNOSTIC TEST COOKERY 9/10

Directions: Read each statement carefully and 3. Scrape and Pre-rinse.

choose the letter of the correct answer. 4. Rinse all equipment surfaces with
sanitizing agent.
1. Shan Lee owns a motorcycle repair shop.
He is awake up to 12 midnight in order to A. 4 3 2 1 C. 2 3 1 4
serve clients and see to it that he has enough B. 3 1 2 4 D. 1 2 3 4
supply of materials for the next day. This kind
of character shows that he is_________. 6. Your younger sister accidentally swallowed
a spoiled food and felt great pain on her
A. creative C. passionate stomach. She was most likely poisoned by the
B. motivated D. patience food she ate. What first aid treatment should
you do?
2. What external factor suggests that the
company needs to consider using social media A. Give her a spoonful sugar or any kind
in communicating frequent customers in of sweets.
order to attract new clients? B. Give her a glass of water or any fruit
juice.
A. economic C. social C. Read the label of the poisonous
B. environmental D. technological Material.
D. Remove anything remaining in the
3. Mrs. Santos finds it hard to remove tough mouth.
dirt or food residue from the used pots and
pans. It does not respond to various cleaning 7. It is small pieces or portions of highly
agents she used. If you will help her, which of seasoned food, usually served before a meal
the following will you recommend to solve to induce and stimulate one’s appetite.
her problem?
A. appetizer C. hamburger
A. abrasives C. detergents B. dessert D. salad dressing
B. acid cleaners D. solvent cleaners
8. Which of the following appetizers are made
4. Which of the following should be practiced out of thin slices of bread in different shapes?
to reduce the spread of bacteria when using
cutting board? A. canapé C. hors d’oeuvres
B. cocktail D. relish
A. Use the same chopping board for
different kinds of food. 9. When is Cold hors d’oeuvres should be
B. Have separate chopping board for your served?
meat and your vegetables.
C. Clean the chopping board if needed. A. together with main course
D. Scrape chopping board before using. B. first course in the menu
C. between meals
5. Which of the following is the proper D. after meals
order/steps in cleaning kitchen premises?
10. Which of the following ingredients is NOT
1. Rinse all surfaces with cold to hot used in making canape?
water to remove thoroughly all
remaining chemical solution and food A. biscuits C. egg yolk
soil residues. B. bread D. fruits
2. Remove residual food soils from
equipment surfaces.

DIVISION OF MISAMIS OCCIDENTAL

Oroquieta City
DIAGNOSTIC TEST COOKERY 9/10

11. Which of the following is NOT a factor to 17. Which of the following is NOT a factor to
consider in food plating? consider in salad preparation?
A. contrast and harmony of colors
A. contrast and harmony of colors B. proper food combinations
B. proper food combinations C. quality of ingredients
C. quality of ingredients D. arrangement of food
D. arrangement of food
18. Which of the following is NOT TRUE in
12. What do you call to the process of storing
Sanitary Practices when storing salads?
when you need to refrigerate the food to
reduce its temperature?
A. Handle the food properly to prevent
spoilage and contamination.
A. chilling C. heating
B. Keep your hand off or have a minimum
B. cold storage D. icing
contact to ingredients and food.
C. Wash utensils and equipment
13. It is a salad tool used to remove excess
thoroughly.
water from the salad greens.
D. Keep on preparing food when you are
ill.
A. cutting boards C. salad server
B. mixing bowl D. salad spinner 19. It is a small flat, round bladed utensil that
is serrated on one side and smooth on the
14. These are salads that can be served as a other and used to apply food spreads over
full meal because it contains substantial bread slices.
portion of meat, poultry, seafoods, fruits and
vegetables. A. cutting board
B. measuring spoons
A. accompaniment salad C. sandwich spatula
B. main course salad D. serrated knife
C. appetizer salad
D. dessert salad 20. It is one of the basic components of
sandwiches in which the ingredients are
15. Which of the following structures of a placed in a form of bread and dough.
salad is an edible decorative item that gives
eye appeal and adds flavor to the food? A. base C. garnish
B. filling D. moistening agent
A. base C. dressing
B. body D. garnish 21. The following are hot sandwiches, EXCEPT
_________.
16. Which of the following guidelines is NOT
included in making vegetable salad? A. deep fried C. grilled
B. focaccia D. pin wheel
A. cooked until completely tender but not
overcooked. 22. The practice of proper portioning or
B. thoroughly drained and chilled before portion control in sandwich can ________.
using.
A. ensure a consistent and quality
C. cooked to a firm, crisp texture and
sandwich
good color.
B. measure all ingredients correctly
D. marinated or soaked in a seasoned
C. maintain an accurate food cost
liquid.
D. all of the above

DIVISION OF MISAMIS OCCIDENTAL

Oroquieta City
DIAGNOSTIC TEST COOKERY 9/10

23. Skylah stores the sandwich she made by 31. The appearance of egg is important to
means of refrigeration. What do you call to consumer appeal. Which of the following
this process of storing? qualities of egg will you consider?

A. chilling C. heating A. cleanliness, shape, texture, and

B. cold storage D. icing soundness
B. texture, soundness, size and
24. It comes with a variety of screw – on tips cleanliness
for decorating with frostings and icings. C. grade, texture, cleanliness, shape
D. shape, texture, cleanliness and size
A. funnel C. pastry bag
B. grater D. spatula 32. Which of the following market forms of
eggs is seldom used in cooking?
25. Jeric wants to prepare a good icing. Which
sugar will he use? A. dried egg C. frozen egg
B. fresh egg D. shelled egg
A. brown C. confectioners
B. castor D. white 33. Which of the following is TRUE in plating
egg dishes?
26. Luisa will make a leche flan. Which of the
following ingredients will she use? A. Choose serving dish small enough to
let each food item stand out.
A. chocolate C. egg white B. Protein dish should cover half of the
B. cream D. egg yolk plate.
C. Use even numbers in setting the dish.
27. Which of the following cannot be used as D. Play with color and texture.
garnishing in dessert?
34. Which of the following sources of starch is
A. chocolate C. fruit rarely used in manufacturing food starch?
B. fresh flower D. nut
A. cassava C. potato
28. The purpose of storing dessert is to B. corn D. rice
.
A. enhance freshness and quality 35. Which of the following changes in starch
B. improve the palatability during cooking is the resistance to flow,
C. increase its volume increase in thickness or consistency?
D. soften food tissues
A. dextrinization C. retrogradation
29. It is the process of putting your products B. gelatinization D. viscosity
into containers for enclosing or protecting
them. 36. Which of the following is suggested if you
will hold pasta for a short time for later
A. garnishing C. packaging service?
B. labeling D. presenting
A. Drain, toss with a small amount of oil,
30. It is used in the form of boxes and sheets. cover and hold in warmer.
It is easy to use, recycle and reuse. B. Cook pasta ahead of time and chill.
C. Undercook slightly the pasta.
A. cardboards C. leaves D. Drain and add sauce.
B. glass D. plastic

DIVISION OF MISAMIS OCCIDENTAL

Oroquieta City
DIAGNOSTIC TEST COOKERY 9/10

37. A student like you is advised to eat foods
rich in carbohydrates for you to become more
energetic in doing physical activities. Which of
the following vegetables will you take that can
give you enough energy?
C. The vegetable item is at the back, and
main item, starch item and garnish are
in front.
D. The main item is in the center, with
vegetable distributed around it.

A. mushrooms, tomatoes, and radish 42. Which of the following fish is low in fat?
B. legumes, peas, and beans
C. nuts, olives and avocado A. cod C. trout
D. seeds, roots, and tubers B. salmon D. tuna

38. How will you make the sauce for 43. Which market forms of fish when both
Lumpiang Ubod with Egg Wrapper following sides of a fish still joined but bones are
the proper order or sequence in making the removed?
sauce?
A. butterfly C. fillet
1. Simmer for another 2-3 minutes. B. drawn D. steak
2. Put the minced garlic, celery and
peanut. 44. Which of the following seafood is cooked
3. Thickened with cornstarch dispensed with just enough heat to keep it juicy and
in water. plump?
4. Caramelized sugar, put 1.5 liter of
water and let it boil. A. fat fish C. lean fish
B. flat fish D. shellfish
A. 1 3 2 4 C. 1 2 3 4
B. 4 2 1 3 D. 4 3 1 2 45. What cooking method is suited to fat fish?

39. Althea wanted to cook pork steak as one A. baking C. deep – frying
of her favorite foods. Which of the following B. boiling D. sautéing
methods of cooking meat will she apply?
46. To achieve balance, how many colors are
A. baking C. braising suggested in plating a dish?
B. boiling D. sautéing
A. four to five C. three to four
40. At what temperature in a dry, dark place B. one to two D. two – three
should potatoes and onions be stored?
47. Which of the following characteristics of a
A. 50 – 65 C. 40 – 45 fresh fish will you consider if you will be asked
by your mother to buy fish in the market?
B. 60 – 85 D. 70 – 95
A. eyes are dull, shiny and bulging
41. Which of the following plating styles is
B. flesh shrinks when pressed
NOT a classic arrangement?
C. with fresh and foul odor
D. gills are pink or red
A. Starch or vegetable item is layered in
the center while the main item sliced
48. Among the different types of stock, which
and leaning up against it.
one is the easiest to prepare?
B. The main item is in the center with
neat piles of vegetables carefully
A. brown stock C. white stock
arranged around.
B. fish stock D. vegetable stock

DIVISION OF MISAMIS OCCIDENTAL

Oroquieta City
DIAGNOSTIC TEST COOKERY 9/10

49. Which of the following is classified as clear 55. Your Aunt requested you to refrigerate
soup? the chicken she had bought from the market.
As a TLE student in Cookery, how many days
A. bisques C. broth should you refrigerate the whole chicken?
B. bouillon D. cream
A. 1 day C. 1 – 2 days
50. Which of the following is NOT a thickening B. 2 – 4 days D. 3 – 4 days
agent?
56. Which of the following is the MOST tender
A. flour C. rice cut of a beef?
B. cornstarch D. salt
A. chuck C. sirloin
51. Which of the four basic sauces has three B. round cut D. tenderloin
basic ingredients like butter, egg yolk, and
lemon juice with seasoning for accent? 57. Which of the following does NOT belong
to dry method?
A. hollandaise sauce
B. savory butter A. baking C. roasting
C. velouté sauce B. broiling D. stewing
D. white sauce
58. Mother’s Day celebration became more
52. Sauces and starches should be kept meaningful when Johanna did an act of
following these guidelines, EXCEPT _______. arranging the meal on the individual plate
immediately before its serving. Which of the
A. It should be kept from an open and following did she apply?
well ventilated place.
B. It should be stored in a cool dry place. A. cooking C. plating
C. It should be kept away from oxygen B. garnishing D. serving
and pests.
D. It should be stored away from 59. You are asked by your mother to wash and
moisture. place the pork she had brought in the
refrigerator. Which of the following storage in
53. How do you classify the fleshy part of the the refrigerator will you store the said meat
chicken like the breast? product?

A. dark meat C. viscera A. cold shelf C. dry shelf

B. entrails D. white meat B. crisper D. freezer

54. In cooking, we apply different cooking
methods depending on the ingredients that
we have. If you will cook a matured poultry,
which of the following methods will you
apply?
60. Nena wanted to preserve the 5 kilos beef
given by her cousin. Which of the following is
the easiest, most common, and least time-
consuming method in preserving meat will
she apply?

A. boiling C. roasting A. curing C. refrigerating

B. frying D. stewing B. drying D. salting

DIVISION OF MISAMIS OCCIDENTAL

Oroquieta City