Tugdan National High School

Tugdan, Alcantara, Romblon

Diagnostic Test in Tle-Cookery 9

Name: Date:
Year & Section: Score:

Multiple Choices.
Direction: Read each question carefully and choose the letter which corresponds to the correct
answer. Write it on your paper.

1. It may consist of shrimps, smoked beef, poached egg, Spanish sardines and lettuce, sauce can be served at
the side.
A. Hors d’oeuvres Platter C. Plate of Hors d’oeuvres
B. Grisson Platte D. Rich hors d’oeuvres
2. It may consist of two kinds of cold meat, such as ham, smoked beef, peppered ham. Sauce can be served at
the side.
A. Hors d’oeuvres Platter C. Plate of Hors d’oeuvres
B. Grisson Platte D. Rich hors d’oeuvres
3. It is small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate
one’s appetite.
A. Appetizers C. Hamburger
B. Dessert D. Salad dressing
4. A classical form of presentation. Lobster should always be included.
A. Hors d’oeuvres Platter C. Plate of Hors d’oeuvres
B. Grisson Platte D. Rich hors d’oeuvres
5. Are served between the soup and fish course. In today’s shortened menus, they are often served instead of
hot entrée.
A. Hot Hors d’oeuvres C. Hamburger
B. Cold Hors d’oeuvres D. Salad dressing
6. Which of the following appetizers are served between the soup and fish course?
A. Cold Hors d’oeuvres C. Rich Hors d’oeuvres
B. Hot Hors d’oeuvres D. Relishes
7. Which of the following appetizers consists of shrimps, lobsters, fruit and vegetable juices?
A. Canapés C. Hors d’oeuvres
B. Cocktail D. Relishes
8. What kind of appetizers are pickled herring, smoked salmon, chopped chicken livers and stuffed eggs?
A. Appetizer Salad C. Hors d’oeuvres
B. Canapés D. Relishes
9. This is used for measuring dry and liquid ingredients in small quantity.
A. Measuring spoons C. Glass measuring cup
B. Measuring cups D. Mixing bowls
10. They come in various sizes and volumes. It is used to measure dry ingredients.
A. Measuring spoons C. Mixing bowls
B.Glass measuring cup D. Measuring cups
11. These containers have smooth, rounded interior surfaces with no creases to retain some mixture.
A. Measuring cups C. Mixing bowls
B. Measuring spoons D. Mixing spoon
12. t is used for mixing ingredients. It is made of wood in different sizes and different lengths of the handle.
A. Mixing spoon C. Measuring cups
B. Paring knife D. Measuring spoons
13. It is used to remove the skin covering of fruit and vegetables.
A. Knife C. Fork
B. Paring knife D. Spoon
14. A salad tool used to remove excess water from the salad greens.
A. cutting boards B. mixing bowl
C. salad serve D. salad spinner
15. Used to hold salad ingredients for mixing, or for tossing.
A. cutting boards B. knives
C. mixing bowls D. salad server
16. 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
17. Salads made of mixtures of ingredients that are held together usually with a thick dressing like
mayonnaise.
A. bound salads B. composed salads
C. green salads D. vegetable salads
18. Salad ingredients are arranged on plate rather than being mixed together
A. bound salad B. composed salad
C. fruit salad D. vegetable salad
19. Which of the following considerations are essential in choosing ingredients for high quality salads?
A. crispiness and taste B. freshness and variety
C. quality and quantity D. texture and color
20. 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
21. 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
22. 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
23. Which of the following ingredients is not used in making French dressing?
A. Egg yolk B. Oil
C. sugar D. vinegar
24. Which of the following does NOT belong to the group?
A. jelly C. jam
B. olive oils D. peanut butter
25. Which of the following best describes vegetables?
A. Not good to combine with strong flavor condiments.
B. Should be served immediately and kept refrigerated to preserve its color and flavor.
C. It adds texture, flavor and color to sandwich.
D. Highly perishable and should be kept chilled to maintain quality.
26. Which of the following best describe fish and shellfish?
A. Not good to combine with strong flavor condiments.
B. Should be served immediately and kept refrigerated to preserve its color and flavor.
C. It adds texture, flavor and color to sandwich.
D. Highly perishable and should be kept chilled to maintain quality.
27. Which of the following is correct?
A. poultry-sausage products C. cheese-relishes
B. spreads-eggs and nuts D. condiments-olive oil
28. Which of the following does not not belong to the group?
A. jam C. mayonnaise
B. mustard d. condiments-olive oil
29. What is the most popular cheese?
A. cheddar C. asiago
B. mozzarella d. camembert
30. What is the most important ingredient in sandwich making?
A. condiments C. meats
B. bread D. vegetables
31. Thin, pour batter that has been cooked on a slighly grease griddle.
A. french toast C. pancake
B. crepe D. waffle
32. Tiny open faced sandwich served as hors d’ oeuvre.
A. canape C. crepe
B. waffle D. souffle
33. Slighly beaten eeg dish usually with a filling.
A. souffle C. crepe
B. omelet D. hors d’ oeuvres
34. Flavoured breads served with dips like quesadillas and burritos.
A. tea sandwiches C. deep fried sandwiches
B. filled rolls, focaccia or pita bread D. wrap/rolled sandwiches
35. Make use of one kind of bread with filling on top.
A. pinwheel sandwiches C. multi-decker sandwiches
B. regular sandwiches D. open-faced sandwiches
36. Light fluffy baked egg dish consisting of base mixed with egg yolks into which beaten egg whites are folded
just before baking.
A. omelet C. waffle
B. crepe D. souffle
37. Why are smooth fillings are ideal for pin wheel sandwiches?
A. because they do not bulk and ca be spread thinly.
B. because they are sticky.
C. do not moisten the bread oin your sandwich.
D. has less volume compare to other fillings.
38. Which of the following does NOT belong to the group?
A. open-face sandwiches C. grilled sandwiches
B. pinwheel sandwiches D. multidecker sandwiches
39. Which of the following does NOT belong to the group?
A. deep fried sandwiches C. tea sandwiches
B. regular hot sandwiches D. grilled sandwiches
40. What is the most popular multidecker sandwich?
A. hamburger C. burrito
B. clubhouse sandwich D. tortilla
41. This is used to level off ingredient when measuring and to spread frostings.
A. spatula C. paring knife
B. citrus knife D. fruit and salad knife
42. This is often referred to as cook’s or chef’s knife. This is used for peeling and slicing of vegetables.
A. citrus knife C. paring knife
B. kitchen knife D. fruit and salad knife
43. This is used to scrape vegetables, such as carrots and potatoes and to peel fruits.
A. spatula C. vegetable peeler
B. kitchen knife D. citrus knife
44. This is a French term which means setting everything in place and organizing all the materials and
ingredients before preparing food.
A. Mise en Place C. Miss in Place
B. Mis in Plas D. Mis en Place
45. This refers to the more complicated tools.
A. utensils C. equipment
B. materials D. supplies
46. t is a type of sugar commonly used in hot sauce as it produces a lovely rich caramel flavour.
A. confectioner’s B. granulated
C. castor D. brown
47. A type of chocolate that is difficult to work with in making desserts.
A. semi-sweet B. milk chocolate
C. bitter-sweet D. dark choco
48. This simple mixture of flour and water is used to make crepes and pancakes.
A. batter B. cream
C. egg yolks D. chocolates
49. It is the basis for jellies.
A. cream B. egg white
C. gelatin D. sugar
50. An ingredient mostly needed in making custard.
A. egg white C. egg yolk
B. gelatin D. chocolate