lOMoARcPSD|16211577

Name: _____________________________________ Date:_________________________

Year & Section: ______________________________ Score: ________________________

First Periodical Test in Cookery 9

General Instructions: Follow the INSTRUCTION in every Test/Part properly. Write your answer here in the test paper.

A. Multiple Choice: Choose a letter of the correct answer.

1. Cooking a food very briefly and partially in boiling water or fat; generally used to assist preparations such as
loosen peels. This is a shorter cooking time than parboiling.
A. blanching, B. steaming, C. stewing, D. sautéing, E. simmering
2. To cut or chop a food finely.
A. dice, B. mince, C. grate, D. cube E. fine bronoise
3. In the part of the knife, it is the pointed end of the knife.
A. spine, B. tip, C. heel, D. handle, E. tang
4. It is a set of instructions for producing dish.
A. Menu, B. Market List, C. Recipe, D. Checklist
5. To coat food with a flour mixture or finely ground crumbs before sautéing or frying.
A. caramelizing, B. dusting, C. dredging, D. deep frying, E. grilling
6. A dry-heat cooking method using convection to transfer heat to a food submerged in hot fat.
A. Boiling, B. Stir-frying, C. Deep Frying, D. Grilling
7. A combination cooking method where foods are browned in fat, then covered and slowly cooked in a small
amount of liquid (less than ½ inch) over low heat.
A. Braising, B. Broiling, C. Deep Frying, D. Boiling
8. To cook a liquid mixture, often a sauce, over high heat until the quantity decreases through evaporation. This is
typically done to concentrate flavors and thicken liquids.
A. Caramelized, B. Braising, C. Reduce, D. None of the above
9. Used to describe a food, usually pasta, that is cooked only until it gives a slight resistance when bitten. It is in
between soft and overdone.
A. Well done, B. Al dente, C. Cooked, D. Raw
10. A dry-heat cooking method in which foods are cooked by heat radiating from a source located below the
cooking surface. The heat may be generated by electricity, burning gas, charcoal.
A. caramelizing, B. dusting, C. dredging, D. deep frying, E. grilling
11. The following are types of commercially available pasta, except one
A. Penne, B. Bruschetta, C. Spaghetti, D. Linguini
12. The most commonly eaten starch/cereal by Filipinos.
A. Bread, B. Rice, C. Pasta, D. Potato
13. In cooking vegetables, this are the things to consider except one.
A. Don’t overcook,
B. B. If vegetables must be cooked in advance, slightly undercook them, cool rapidly,
C. C. For uniform doneness, cut vegetables into pieces of uniform size before cooking,
D. D. Slice vegetables day before using
14. Which of the following fish is high in fat?
A. Bass C. Mackerel
B. Cod D. Red Snapper
15. Which of the following fish is low in fat?
A. Cod C. Trout
B. Salmon D. Tuna
16. Which market form of fish is viscera, head, tail and fins are removed?
A. Butterfly C. Fillet
B. Dressed D. Sticks
17. Which of the following is a freshwater fish?
A. Bluefish C. Grouper
B. Cat fish D. Sole
18. Which market form of fish are both sides of a fish still joined but bones are
removed?
A. Butterfly C. Fillet
B. Drawn D. Steak
 lOMoARcPSD|16211577

19. Which of the following is the second step in scaling whole fish?
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.
20. Which of the following is the third step in opening an oyster?
A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.
21. Which of the following is a characteristic of a fresh fish?
A. With fresh and foul odour
B. Eyes are dull, shiny and bulging 5
C. Gills are pink or red
D. Flesh shrink when press
22. Which of the following seafoods is cooked just enough heat to keep it juicy and plump?
A. Fat fish C. Flat fish
B. Lean Fish D. Shell Fish
23. This is a sweet course or dish which is usually served at the end of a meal.
a. Sauce c. Stock
b. Dessert d. Appetizer
24. All of the following are characteristics of good fruit desserts, EXCEPT
a. appetizing aroma c. simple and attractive
b. slightly chilled temperature d. moderately sweet
25. What is the process of putting your product into containers for easy
distribution?
a. Packaging c. Wrapping
b. Labeling d. Storing
26. Which of the following sanitary practices is not true in storing desserts?
a. Wash utensils and equipment thoroughly
b. Keep away from food when you are ill
c. Store foods and ingredients in a dry place
d. Safeguard the food during distribution
27. In plating and presenting food, which among the following statement is related
to texture?
a. Enhances plate presentation
b. Plays important part in plate presentation
c. Adds visual interest to the food
d. Serves as frame of the presentation
28. It is the most important principle for sandwich safety after preparation to avoid
spoilage.
a. 4 – 40 - 140 c. 140 – 4 - 40
b. 4- 140 – 40 d. 40 – 140 - 4

29. Which of the following considerations is essential in choosing ingredients for

high quality salads?
a. quality and quantity c) freshness and variety
b. texture and color d) crispiness and taste

30. 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
31. Which of the following procedures for 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
d. Refrigerate until serving
32. Which of the following appetizers are made from thin slices of bread in
different shapes.
a. Relish c. Hors D’ Oeuvres
b. Cocktail d. Canapé
 lOMoARcPSD|16211577

B. Directions: Arrange the following steps in preparing hamburger in

chronological order. Use A for the first step, B for second and so on.

______ 1. Cover the cheese with meat like roast beef, turkey, or sliced ham.
______ 2. Sprinkle a bit of spice, fresh basil or parsley and dried spices like chili or
turmeric powder.
______ 3. Assemble necessary tools, equipment, oven, and toaster.
______ 4. Top the meat with another slice of cheese.
______ 5. Toast the bread lightly and place it on a clean sheet with the cut side up.
______ 6. Add your choice of vegetable like red onion, tomatoes, red peppers.
______ 7. Finish the sandwich with another piece of bread and put it in a pre-heated
350
F oven for about 5 minutes.
______ 8. Put two slices of cheese on the bread like cheddar, Swiss, mozzarella or
any cheese combination desired.
______ 9. Prepare and assemble all ingredients, sandwich breads like hamburger
buns, sliced cheeses, vegetables, and meats.

C. Directions: Arrange the following steps in cleaning and sanitizing range in

chronological order. Use A for the first step, B for second and so on.

______ 1. When cool, wash top of range

______ 2. Before replacing, rub with oil-damped cloth
______ 3. Remove all burnt sediments and wipe grease from top of range after each
use.
______ 4. Clean oven by removing grates, scraping off food deposits, washing and
drying.
______ 5. Run oiled cloth over top of range
______ 6. Scrape grease from curbs and openings hinges.
______ 7. Keep burners clean. Gas burners can be soaked and scrubbed with stiff
brush while electric burners should be cleaned with a brush or with a
damp cloth.