Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IX, Zamboanga Peninsula
SCHOOLS DIVISION OF ZAMBOANGA DEL NORTE

DIAGNOSTIC EXAMINATION
GRADE 12 COOKERY

NAME: __________________________________________________________ DATE: ______________

BACUNGAN NATIONAL HIGH SCHOOL SECTION:______________

1. What do you call the liquid in which meat, fish, and sometimes vegetables have been
cooked?
A. glaze B. stock C. sauce D. water
2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock B. prawn stock C. ham stock D. white stock
3. What kind of stock uses fish as its main ingredient?
A. brown stock B. glace viands C. fish stock D. ham stock
4. What stock uses chicken bone as its main ingredient?
A. fish stock B. ham stock C. prawn stocks D. chicken stocks
5. Which one is the easiest to prepare?
A. brown stock B. white stock C. fish stock D. vegetable stock
6. Is a cream soup based on béchamel sauce and is finished with a heavy cream.
A. Thick soup b. clear soup c. dessert soup d. fruit soup
7. Which of the following is a clear soup?
A. bisque B. cream C. bouillon D. puree
8. What type of soup can be served either hot or cold?
A. ancient soup B. dessert soup C. cold soup D. fruit soup
9. What utensil is appropriate in serving hot soup?
A. bowl B. soup bowl C. basin D. tray
10. What makes a soup appetizing?
A. garnish B. taste C. ingredients D. all of the above
11. A roux-based sauce made with margarine or butter, flavor, and brown stock.
A. brown sauce B. butter sauce C. Hollandaise sauce D. Tomato sauce
12. Sauce made from melted butter or margarine to which seasonings are added.
A. brown sauce B. Butter sauce C. Hollandaise sauce D. Tomato sauce
13. Sauce made by forming an emulsion with fat such as margarine, butter or salad oil and
egg.
A. Brown sauced B. Butter sauce C. Hollandaise or a Dutch D. Tomato sauce
14. Sauce made with tomatoes and seasoned with spices and herbs.
A. Brown sauce B. Butter sauce C. Hollandaise sauce D. Tomato sauce
15. Is a cooked mixture of equal parts by weight of fat and flour.
A . roux B. Butter sauce C. Tomato sauce D. White sauce
16. What do you call the birds that are hunted for food?
A. game B. poultry C. livestock D. swine
12. What do you call a desexed male chicken usually under 8 months old?
A. broiler B. hen C. capon D. rooster
18. Which of the following poultry originated from China and is noted for its tender and
flavorful meat?
A. chicken B. itik C. goose D. pecking duck
19. What do you call the young immature pigeon of either sex with extra tender meat?
A. duck B. rooster C. fryer D. squab
20 . Which of the following classes of poultry is on sale especially during the Christmas
Holiday?
A. broiler B. jumbo broiler C. capon D. roaster
21.The poultry that indicates that it has never been colder than 26°F.
a. Fresh b. cooked c. frozen d. thawed
22.Poultry that has at any time been kept at 0°F or colder must have a label indicating
 that it is_____________.
a. Fresh b. cooked c. frozen d. thawed
23. Always wash hands with warm water and soap for 20 seconds before and after

__________.
a. handling food b. thawing food c. freezing food d. refreezing food
24. Poultry spoils very quickly unless it is properly handled and ___________.
a. stored b. thawed c. cooked d. serve
25. Frozen poultry must be kept in the freezing unit until it is thawed for cooking.
a. stored b. thawed c. cooked d. serve
26. Fish are hose that are low in fat.
a. lean fish c. univalves
b. fat fish d. bivalves
27. Fish are those that are high in fat.
a. lean fish c. univalves
b. fat fish d. bivalves
28. Shellfish have a pair of hinged shells.
a. lean fish c. univalves
b. fat fish d. bivalves
29. Shellfish have a single shell.
a. lean fish c. univalves
b. fat fish d. bivalves
30. are animals with segmented shells and jointed
legs (shrimps, crabs)
a. Crustaceans c. Freshwater fish
b. Cephalopods d. Saltwater fish
31. Commonly referred to as degreasers, they are used on surfaces where grease has
Burned on.
A. solvent cleaners b. abrasive c. acid cleaners d. detergents
32. Are generally used to remove heavy accumulations of soil that are difficult to remove
with detergents, solvents and acids.
A. solvent cleaners b. abrasive c. acid cleaners d. detergents
33. Used periodically in removing mineral deposits and other soils that detergents cannot
eliminate such as scale in washing machine sand steam tables, lime buildup on
dishwashing.
A. solvent cleaners b. abrasive c. acid cleaners d. detergents
34. These are cleaning agents, solvents or any substance used to wash table wares,
surfaces, and equipment.
A. solvent cleaners b. abrasive c. acid cleaners d. detergents
35. The following are steps in washing dishes except one.
a. soap b. wear c. scrape d. stack
36. Is mostly used in the kitchen and the most popular because it is lightweight, attractive
and less expensive;
a. aluminum b. glass c. cast iron d. stainless steel
37. Is the most popular material used for tools and equipment, but it is more expensive.
a. aluminum b. glass c. cast iron d. stainless steel
38. Is used for salad making and dessert but not practical for top or surface cooking. Great
care is needed to ensure for long shelf life.
a. aluminum b. glass c. cast iron d. stainless steel
39. Is durable but must be kept oiled to avoid rusting. Salad oil with no salt orshortening
can be rubbed inside and out and dried.
a. aluminum b. glass c. cast iron d. stainless steel
40. Is a special coating applied inside aluminum or steel pots and pans. It prevents food
from sticking to the pan.
a. Teflon b. cast iron c. stainless steel d. aluminum

ANSWER KEY

1. B
2. A
3. C
4. D
5. C
6. A
7. C
8. D
9. B
10. D
11. A
12. A
13. C
14. D
15. A
16. B
17. C
18. D
19. A
20. B
21. A
22. C
23. A
24. A
25. B
26. A
27. B
28. D
29. C
30. A
31. A
32. B
33. C
34. D
35. A
36. A
37. D
38. B
39. C
40. A
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region IX, Zamboanga Peninsula
SCHOOLS DIVISION OF ZAMBOANGA DEL NORTE

DIAGNOSTIC EXAMINATION GRADE 12 COOKERY

TABLE OF SPECIFICATIONS

CONTENT # OF WEIGHTED EASY AVERAGE DIFFICULT NO. OF

DAYS ITEMS
I 45 25% 23469 158 5
PREPARE 10
STOCKS, (3) (1) 10
SAUCES AND (6)
SAUCE
II 45 25% 11 12 13 16 17 20 14
PREPARE 15
POULTRY 18 19 (3) (1) 10
AND GAME
(6)
III 45 25% 21 22 25 27 28 26
PREPARE 23 24 (3) (1) 10
SEAFOODS 29 30
DISHES (6)
IV 45 25% 31 32 34 35 36 33
CLEAN AND 37 38
MAINTAIN 39 40 (6) (3) (1) 10
KITCHEN
PREMISES
TOTAL 180 25% 24 12 4 40