DIVISION OF DAVAO DEL NORTE

KIMAMON NATIONAL HIGH SCHOOL

FIRST SEM- SUMMATIVE TEST
Cookery 12 (SHS)
Name: _______________________ Score:______________
Grade/Section: _________________ Date: ______________

Directions. The following are the steps in Washing dishes and Dishwasher Machine.
Arrange them by placing your answer in the boxes provided.

A. WASHING DISHES

Scrape 1.
Fill the sink with water 2.
Rinse out 3.
Stack 4.
Lay your dishes 5.
Wash the lightest soiled items first 6.
Wash pots and pans last 7.
Wipe Wear 8.
Wash 9.
10.
B. DISHWASHER MACHINE

Turn it on 1.
Add detergent 2.
Fill your dishwasher logically 3.
Dry the dishes 4.
Don’t crowd the dishes 5.

Directions. Choose the letter of the correct answer.

1. The following are the three methods used in heating and sanitizing surfaces only
except:
a. hot water b. steam water c. cold water d. hot air
2. The method of sanitizing that involves the use of hot water or steam.
a. thermal b. chemical c. temperature d. concentration
3. The process of removing food and other forms of dirt from the surface of the tools,
utensils, and equipment used in cooking.
a. sanitizing b. heating c. boiling d. cleaning
4. What is the most common method used in sanitizing tools, utensils, and
equipment?
 a. hot water b. steam water c. cold water d. hot air
5. Mr. Martin works in Manila Hotel as a dishwasher and as part of his job he is
responsible for cleaning the utensils. In his everyday routine, Mr. Martin finds it
hard to remove tough soils from the used cast irons and stainless steel. It does
not respond to the different cleaning agents that he has used. If you will help Mr.
Martin, which of the following will you suggest that will surely solve his problem?
a. detergent b. acid cleaner
c. abrasive d. solvent cleaners
6. Aling Pops finds it hard to remove tough soils from the used pots and pans. It
does not respond to the different cleaning agents that she has used. If you will
help her, which of the following will you recommend that will surely solve her
problem?
a. detergent b. acid cleaner
c. abrasive d. solvent cleaners
7. The process of using heat, radiation, or chemicals.
a. sanitizing b. heating c. boiling d. cleaning
8. The following are the three factors to be considered in using chemicals only
except:
a. thermal b. contact time c. temperature d.
9. It is commonly referred to as degreasers. concentration
a. detergent b. acid cleaner

c. abrasive d. solvent cleaners

10. Sanitized items should be exposed for?
a. 20 seconds b. 30 seconds c. 40 seconds d. 50 seconds

11. It is used to remove citrus peels in thin strips.

a. spatula b. zester c. peeler d. grater
12. A rubber or silicone tool used to blend or scrape the food from the bowl.
a. spoon b. spatula c. scraper d. fork
13. Which of the following used for baking, heating, or drying?
a. refrigerator b. oven c. stove d. mincer
14. This is used for cutting also as a bottle opener, or as a nutcracker.
a. paring knife b. portion scoop c. kitchen shear d.
grater
15. It is a sharp-edged scoop for cutting out balls of fruits and vegetables. a.
ball cutter b. channel knife c. French knife d. chef knife

Directions: Write TRUE, if the statement is valid. Write FALSE, if the statement is
invalid.
________ 1. The rules of good menu balance also apply to the plating.
________ 2. Cutting vegetables into different shapes gives you an unappealing
appetizer.
________ 3. The too-large plate makes the portions look skimpy.
________ 4. The slice or serving portions should be arranged artistically.
________ 5. The plate should be artistically done in proportion to the cut slices.
________ 6. Attractive platter presentations may be made on silver or other metals.
________ 7. Shiny silver or mirror trays are not easily smudged, and you’ll have to
wash the tray and start over again.
________ 8. Good pre-planning should be considered in presenting a range of
appetizers.
________ 9. The platter should be attractive and appropriate to the other
presentation on the table.
________ 10. Over pouring of gravy or sauce may hide the colors and shapes of the
appetizers.

Directions: Two kinds of hors d’ oeuvres are hot and cold hors d’ oeuvres. Identify
what kinds of hors d’ oeuvres are given below. Write only Hot hors d’oeuvres or
Cold hors d’oeuvres.

1. beef kebabs - ___________

2. cocktail franks - ___________
3. grisson platter - ___________
4. rich hors d’ oeuvres- __________
5. drummettes - ___________
6. meatballs - ___________

7. plate of hors d’ oevres- ________

8. mini quiche - ___________
9. mini eggrolls - ___________
10. stuffed cream puff- ___________