FIRST QUARTER EXAMINATION

Cookery 9

Name:_____________________________________________________________Score: _______________________
Grade and Section:___________________________________________________ Date:_______________________

Test I. Multiple Choice

Direction: Read and analyze each item carefully. Encircle the best answer from the choices A, B, C and D.

1. Which of the following is a material used for salad making and dessert that need great care to ensure long shelf life?
a. Glass b. Aluminum c. Cast Iron d. Stainless Steel
2. Which of the following appetizers are usually juices of orange, pineapple, grapefruit, or tomatoes served with cold
salad dressings mixed with little alcoholic.
a. Relish b. Cocktail c. Hors D’ Oeuvres d. Canapé
3. Aling Tessie find it hard to remove tough soils from the used pots and pans. It does not respond to different cleaning
agents she used. If you will help her, which of the following will you recommend that will surely solve her problem?
a. Abrasive b.0 Detergent c. Acid Cleaner d. Solvent Cleaner
4. Which of the following knife is used for trimming and paring fruits and vegetables?
a. Butcher knife b. French knife c. Paring knife d. Shears
5. Which of the following is the proper order in washing the dishes?
a. utensils, chinaware, silverware, glassware b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware d. glassware, silverware, chinaware, utensils
6. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
a. Use the same chopping board for different kinds of food
b. Keep separate chopping board for your meat and your vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using
7. These are pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks.
a. Relish b. Cocktail c. fruits d. Canapé
8. An appetizer consisting of a piece of bread, toast or a cracker topped with a savory spread and meat.
a. Relish b. Cocktail c. fruits d. Canapé
9. The simplest appetizer but gives an attractive appearance, fragrance, appealing taste and delicious flavor.
a. Relish b. Cocktail c. fruits d. Canapé
10. Any food item or combination of items placed on top of the spread which usually gives color, design, and texture or
flavor accent to the canapé.
a. Base b. spread c. garnish d. toast

Test II. Vocabulary

Direction: Below are jumbled letters. Write the correct spelling opposite the scrambled letters.

11. AINSZTEI - ________________________

12. PENMEQUTI - ________________________
13. NGILCAEN - ________________________
14. CNKTIEH - ________________________
15. LCEHIMAC - _________________________
16. ARFOETERRIGRS- _________________________
17. NUNSELF- _________________________
18. KWSSHI- _________________________
19. RCEAPS- _________________________
20. SRIAAVBE- _________________________

Test III. SEQUENCING ( 21-31)

Direction: Arrange the steps in washing dishes by writing the number from 1 to 11. Write the order of the number in the
space provided.

Steps in Washing Dishes

Wash pots and pans last. Soak them first. Wash the pans thoroughly and don’t forget to
_________ clean the bottoms.
_________ Fill the sink with water and add a considerable amount of detergent.
Stack the dishes in the proper order namely: glassware, silverware, chinaware, and
_________ utensils. Stack them to the right of the sink so that work progresses from right to left.
Scrape all the large pieces of food on the dishes and place it in a compost bin or garbage
_________ can.
Lay your dishes out on a rack to air-dry or wipe them clean with a towel.
_________
Wash plates, bowls, and serving dishes. Remember to scrape these items before washing.
_________
Wear rubber gloves if you have dry hands or other skin problem. If you are wearing long
sleeves, roll them up or put them under the gloves. Wear aprons too.
_________
Wash the lightest soiled items first. Start with glasses, cups, and flatware. Soap each piece
individually and rinse in hot water.
_________
Wipe down the sink and your tools. Wipe down the sink, dish drainer, and dishpan.
_________
Rinse out brush, sponge and allow to dry.
_________ There should be no visible matter and no "greasy" feel. Run a hand over the dish to ensure
that they are thoroughly cleaned. If there are still some greases remaining, consider
_________ rewashing the item.

Test IV. CLASSIFICATION

Direction. Classify the following ingredients listed below according to the parts of canapés. Write each ingredient in the
box provided for.

Asparagus tips
Bread cutouts
Butter
Meat
Mayonnaise
BASE SPREAD GARNISH

Test V. ESSAY
Direction: Explain Briefly the quote in the principle of plating, “The eyes eat first”.

TABLE OF SPECIFICATION
 Answer Key
EASY AVERAGE DIFFICULT

Understanding
Remembering
Competency

Evaluating
ITEM

Analyzing
Applying

Creating
 

Prepare a Range of Appetizer 1 A

Prepare a Range of Appetizer
Clean, Sanitize and Store Kitchen Tools and Equipment
Clean, Sanitize and Store Kitchen Tools and Equipment
Clean, Sanitize and Store Kitchen Tools and Equipment
Clean, Sanitize and Store Kitchen Tools and Equipment
Prepare a Range of Appetizer
Prepare a Range of Appetizer
Prepare a Range of Appetizer
Prepare a Range of Appetizer
Clean, Sanitize and Store Kitchen Tools and Equipment
2 B
3 A
4 C
5 D
6 B
7 A
8 D
9 C
10 C
11 SANITIZE

Clean, Sanitize and Store Kitchen Tools and Equipment 12 EQUIPMENT

Clean, Sanitize and Store Kitchen Tools and Equipment 13 CLEANING

Clean, Sanitize and Store Kitchen Tools and Equipment 14 KITCHEN

Clean, Sanitize and Store Kitchen Tools and Equipment 15 CHEMICALS

Clean, Sanitize and Store Kitchen Tools and Equipment 16 REFRIGERATORS

Clean, Sanitize and Store Kitchen Tools and Equipment 17 FUNNEL

Clean, Sanitize and Store Kitchen Tools and Equipment 18 WHISKS

Clean, Sanitize and Store Kitchen Tools and Equipment 19 SCRAPE

Clean, Sanitize and Store Kitchen Tools and Equipment 20 ABRASIVE

Clean, Sanitize and Store Kitchen Tools and Equipment 21 7

Clean, Sanitize and Store Kitchen Tools and Equipment 22 4
Clean, Sanitize and Store Kitchen Tools and Equipment 23 3
Clean, Sanitize and Store Kitchen Tools and Equipment 24 2
Clean, Sanitize and Store Kitchen Tools and Equipment 25 8
Clean, Sanitize and Store Kitchen Tools and Equipment 26 6
Clean, Sanitize and Store Kitchen Tools and Equipment 27 1
Clean, Sanitize and Store Kitchen Tools and Equipment 28 5
Clean, Sanitize and Store Kitchen Tools and Equipment 29 11
Clean, Sanitize and Store Kitchen Tools and Equipment 30 10
Clean, Sanitize and Store Kitchen Tools and Equipment 31 9
Present a Range of Appetizers 32-36
Present a Range of Appetizers 37-40