DIAGNOSTIC TEST COOKERY 9/10

4. Which of the following should be

practiced to reduce the spread of bacteria
Directions: Read each statement carefully and when using cutting board?
choose the letter of the correct answer.

A. Use the same chopping board for

different kinds of food.

1. Shan Lee owns a motorcycle repair shop.

He is awake up to 12 midnight in order to
serve clients and see to it that he has
enough supply of materials for the next B. Have separate chopping board for
day. This kind of character shows that he your meat and your vegetables.
is_________.

C. Clean the chopping board if needed.

A. creative C. passionate
B. motivated D. patience

2. What external factor suggests that the

D. Scrape chopping board before using.
company needs to consider using social
media in communicating frequent
customers in order to attract new clients?

A. economic C. social 5. Which of the following is the proper

B. environmental D. technological order/steps in cleaning kitchen premises?

3. Mrs. Santos finds it hard to remove tough 1. Rinse all surfaces with cold to hot
dirt or food residue from the used pots water to remove thoroughly all remaining
and pans. It does not respond to various chemical solution and food soil residues.
cleaning agents she used. If you will help 2. Remove residual food soils from
her, which of the following will you equipment surfaces.
recommend to solve her problem? 3. Scrape and Pre-rinse.
4. Rinse all equipment surfaces with
A. abrasives C. detergents sanitizing agent.
B. acid cleaners D. solvent cleaners
A. 4 3 2 1 C. 2 3 1 4
B. 3 1 2 4 D. 1 2 3 4

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Oroquieta City
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A. canapé C. hors d’oeuvres

6. Your younger sister accidentally B. cocktail D. relish
swallowed a spoiled food and felt great
pain on her stomach. She was most likely 9. When is Cold hors d’oeuvres should be
poisoned by the food she ate. What first served?
aid treatment should you do?
A. together with main course
B. first course in the men
C. between meals
D. after meals

10. Which of the following ingredients is NOT

A. Give her a spoonful sugar or any kind
used in making canapé?
of sweets.
B. Give her a glass of water or any fruit
C. Read the label of the poisonous A. biscuits C. egg yolk
material. B. bread D. fruits
D. Remove anything remaining in the 11. Which of the following is NOT a factor to
mouth. consider in food plating?

A. contrast and harmony of colors

B. proper food combinations
C. quality of ingredients
D. arrangement of food

7. It is small pieces or portions of highly 12. What do you call to the process of storing
seasoned food, usually served before a when you need to refrigerate the food to
meal to induce and stimulate one’s reduce its temperature?
appetite.
A. chilling C. heating
B. cold storage D. icing

A. appetizer C. hamburger 13. It is a salad tool used to remove excess

B. dessert D. salad dressing water from the salad greens.

8. Which of the following appetizers are

made out of thin slices of bread in
different shapes?

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Oroquieta City
DIAGNOSTIC TEST COOKERY 9/10

16. Which of the following guidelines is NOT

A. cutting boards C. salad server included in making vegetable salad?
B. mixing bowl D. salad spinner

14. These are salads that can be served as a

full meal because it contains substantial A. cooked until completely tender but
portion of meat, poultry, seafoods, fruits not overcooked
and vegetables.

B. thoroughly drained and chilled before

using
C. cooked to a firm, crisp texture and
good color
D. marinated or soaked in a seasoned
liquid.
A. accompaniment salad
B. main course salad
C. appetizer salad
D. dessert salad

17. Which of the following is NOT a factor to

consider in salad preparation?
15. 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 C. dressing
B. body D. garnish

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Oroquieta City
DIAGNOSTIC TEST COOKERY 9/10

A. contrast and harmony of colors

B. proper food combinations
C. quality of ingredients
D. arrangement of food

19. It is a small flat, round bladed utensil that

is serrated on one side and smooth on the
other and used to apply food spreads over
bread slices.

18. Which of the following is NOT true in

Sanitary Practices when storing salads?

A. serrated knife
B. cutting board
C. sandwich spatula
D. measuring spoons

A. Handle the food properly to prevent

spoilage and contamination.
B. Keep your hand off or have a
minimum contact to ingredients and
food.
C. Wash utensils and equipment
thoroughly.
D. Keep on preparing food when you are 20. It is one of the basic components of
ill. sandwiches in which the ingredients are
placed in a form of bread and dough.

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Oroquieta City
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A. base C. garnish
B. filling D. moistening agent

23. Skylah stores the sandwich she made by

means of refrigeration. What do you call
to this process of storing?
21. The following are hot sandwiches, EXCEPT
_________.

A. chilling C. heating
B. cold storage D. icing
A. deep fried C. grilled
B. focaccia D. pin wheel

24. It comes with a variety of screw – on tips

for decorating with frostings and icings.

22. The following are the practice of proper

portioning or portion control in sandwich
EXCEPT ________.
A. funnel C. pastry bag
B. grater D. spatula

A. ensure a consistent and quality

sandwich
B. measure all ingredients correctly
C. maintain an accurate food cost 25. Jeric wants to prepare a good icing. Which
D. cover the filling sugar will he use?

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Oroquieta City
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28. The purpose of storing dessert is to

A. brown C. confectioners .
B. castor D. white

26. Luisa will make a leche flan. Which of the

following ingredients will she use? A. enhance freshness and quality
B. improve the palatability
C. increase its volume
D. soften food tissues

29. It is the process of putting your products

A. chocolate C. egg white into containers for enclosing or protecting
B. cream D. egg yolk them.
A. garnishing C. packaging
B. labeling D. presenting

30. It is used in the form of boxes and sheets.

It is easy to use, recycle and reuse.

27. Which of the following cannot be used as A. cardboards C. leaves

garnishing in dessert? B. glass D. plastic

31. The appearance of egg is important to

consumer appeal. Which of the following
qualities of egg will you consider?

A. chocolate C. fruit A. grade, texture, cleanliness, shape

B. fresh flower D. nut B. shape, texture, cleanliness and size
C. cleanliness, shape, texture, and
soundness
D. texture, soundness, size and
cleanliness

32. Which of the following market forms of

eggs is seldom used in cooking?

DIVISION OF MISAMIS OCCIDENTAL

Oroquieta City
DIAGNOSTIC TEST
A. dried egg C. frozen egg
B. fresh egg D. shelled egg
33. Which of the following is TRUE in plating
egg dishes?
A. Choose serving dish small enough to
let each food item stand out.
B. Protein dish should cover half of the
plate.
C. Use even numbers in setting the dish.
D. Play with color and texture.
34. Which of the following sources of starch is
rarely used in manufacturing food starch?
A. cassava C. potato
B. corn D. rice
35. Which of the following changes in starch
during cooking is the resistance to flow,
increase in thickness or consistency?
A. dextrinization C. retro gradation
B. gelatinization D. viscosity
36. Which of the following is suggested if you
will hold pasta for a short time for later
service?
A. Drain, toss with a small amount of oil,
cover and hold in warmer.
B. Cook pasta ahead of time and chill.
C. Undercook slightly the pasta.
D. Drain and add sauce.
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?
A. mushrooms, tomatoes, and radish
B. legumes, peas, and beans
DIVISION OF MISAMIS OCCIDENTAL
Oroquieta City
COOKERY 9/10
C. nuts, olives and avocado
D. seeds, roots, and tubers
38. How will you make the sauce for
Lumpiang Ubod with Egg Wrapper
following the proper order or sequence in
making the sauce?
1. Simmer for another 2-3 minutes.
2. Put the minced garlic, celery and
peanut.
3. Thickened with cornstarch dispensed
in water.
4. Caramelized sugar, put 1.5 liter of
water and let it boil.
A. 1 3 2 4 C. 1 2 3 4
B. 4 2 1 3 D. 4 3 1 2
39. Althea wanted to cook pork steak as one
of her favorite foods. Which of the
following methods of cooking meat will
she apply?
A. baking C. braising
B. boiling D. sautéing
40. At what temperature in a dry, dark place
should potatoes and onions be stored?
A. 50 – 65 C. 40 – 45
B. 60 – 85 D. 70 – 95
41. Which of the following plating styles is
NOT a classic arrangement?
A. Starch or vegetable item is layered in
the center while the main item sliced
and leaning up against it.
B. The main item is in the center with
neat piles of vegetables carefully
arranged around.
C. The vegetable item is at the back, and
main item, starch item and garnish
are in front.
DIAGNOSTIC TEST COOKERY 9/10

D. The main item is in the center, with 48. Among the different types of stock, which
vegetable distributed around it. one is the easiest to prepare?

42. Which of the following fish is low in fat? A. brown stock C. white stock
B. fish stock D. vegetable stock
A. cod C. trout
B. salmon D. tuna 49. Which of the following is classified as
clear soup?
43. Which market forms of fish when both
sides of a fish still joined but bones are A. bisques C. broth
removed? B. bouillon D. cream

A. butterfly C. fillet 50. Which of the following is NOT a

B. drawn D. steak thickening agent?

44. Which of the following seafood is cooked A. flour C. rice

with just enough heat to keep it juicy and B. cornstarch D. salt
plump?
51. Which of the four basic sauces has three
A. fat fish C. lean fish basic ingredients like butter, egg yolk, and
B. flat fish D. shellfish lemon juice with seasoning for accent?

45. What cooking method is suited to fat fish? A. hollandaise sauce

B. savory butter
A. baking C. deep – frying C. velouté sauce
B. boiling D. sautéing D. white sauce

46. To achieve balance, how many colors are 52. Sauces and starches should be kept
suggested in plating a dish? following these guidelines, EXCEPT
_______.
A. four to five C. three to four
B. one to two D. two – three A. It should be kept from an open and
well ventilated place.
47. Which of the following characteristics of a B. It should be stored in a cool dry place.
fresh fish will you consider if you will be C. It should be kept away from oxygen
asked by your mother to buy fish in the and pests.
market? D. It should be stored away from
moisture.
A. eyes are dull, shiny and bulging
B. flesh shrinks when pressed 53. How do you classify the fleshy part of the
C. with fresh and foul odor chicken like the breast?
D. gills are pink or red
A. dark meat C. viscera

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Oroquieta City
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B. entrails D. white meat storage in the refrigerator will you store

the said meat product?
54. In cooking, we apply different cooking
methods depending on the ingredients A. cold shelf C. dry shelf
that we have. If you will cook a matured B. crisper D. freezer
poultry, which of the following methods
will you apply?
60. Nena wanted to preserve the 5 kilos beef
A. boiling C. roasting given by her cousin. Which of the
B. frying D. stewing following is the easiest, most common,
and least time-consuming method in
55. Your Aunt requested you to refrigerate preserving meat will she apply?
the chicken she had bought from the
market. As a TLE student in Cookery, how A. curing C. refrigerating
many days should you refrigerate the B. drying D. salting
whole chicken?

A. 1 day C. 1 – 2 days
B. 2 – 4 days D. 3 – 4 days

56. Which of the following is the MOST

tender cut of a beef?

A. chuck C. sirloin
B. round cut D. tenderloin

57. Which of the following does NOT belong

to dry method?

A. baking C. roasting
B. broiling D. stewing

58. Mother’s Day celebration became more

meaningful when Johanna did an act of
arranging the meal on the individual plate
immediately before its serving. Which of
the following did she apply?

A. cooking C. plating
B. garnishing D. serving
59. You are asked by your mother to wash
and place the pork she had brought in the
refrigerator. Which of the following

DIVISION OF MISAMIS OCCIDENTAL

Oroquieta City
 KEY ANSWER
1. B 31. C
2. D 32. A
Oroquieta City 3. A 33. D
DIVISION OF MISAMIS OCCIDENTAL
4. B 34. D
5. B 35. D
6. A 36. A
7. A 37. D
8. A 38. B
9. B 39. C
10. B 40. A
11. C 41. C
12. A 42. A
13. D 43. A
14. B 44. D
15. D 45. A
16. D 46. D
17. D 47. D
18. D 48. D
19. A 49. B
20. A 50. D
21. B 51. A
22. D 52. A
23. B 53. D
24. C 54. D
25. C 55. C
26. D 56. D
27. B 57. D
28. A 58. C
29. C 59. D
30. A 60. B
COOKERY 9/10 DIAGNOSTIC TEST
DIAGNOSTIC TEST COOKERY 9/10

DIVISION OF MISAMIS OCCIDENTAL

Oroquieta City