Post-Test in Cookery 9

S.Y. 2021-2022

Name : Score:

Directions: Choose the best answer and write the correct letter of your choice on your answer sheet.
1. Which of the following is a material that requires great care to ensure a long shelf life; preferably used for
salad or dessert making?
A. Aluminum B. Cast Iron C. Glass D. Stainless Steel
2. Jenny was instructed by her mother to transfer the slightly used cooking oil to a clean bottle container.
Which among the following kitchen tools should she use to avoid spilling the oil?
A. Colanders B. Funnel C. Measuring Cups D. Wooden Spoons
3. What kind of cleaning compound is used in washing table wares, surfaces and equipment?
A. Abrasives B. Acid Cleaner C. Detergent D. Solvent Cleaner
4. Aling Nena finds it hard to remove the lime build-up on the toilet bowl. It does not respond to the usual
cleaning agents she used. If you will help her, which of the following will you recommend?
A. Abrasives B. Acid Cleaner C. Detergent D. Solvent Cleaner
5. Ana Marie’s birthday is almost done, you volunteered to help her in the kitchen. In what order are you
going to wash the dishes?
A. Utensils,Chinaware,Silverware,Glassware
B. Silverware, Utensils, Glassware, Chinaware
C. Chinaware,Glassware,Utensils,Silverware
D. Glassware,Silverware,Chinaware,Utensils
6. The restaurant ensures the cleanliness of all the utensils used by their customers, considering you as the
helper, how many minutes will it take to fully sanitize spoons and forks when soaked in hot boiling water?
A. Five minutes B. Four minutes C. Three Minutes D. Two Minutes
7. Which among the factors influencing the cleaning process aids in soil removal done simply with hand
scrubbing with a brush?
A. Chemical Concentrations B. Mechanical Force C. Soil D. Temperature
8. Arrange the orders/steps in washing dishes in proper sequence?
1. Scrape all the large pieces of food on the dishes and place it in a compost bin or garbage can.
2. Wash the lightest soiled items first.
3. Wash plates, bowls, and serving dishes.
4. Wash pots and pans last.
5. Stack the dishes in the proper order namely: glassware, silverware, chinaware, and utensils
6. Wear rubber gloves if you have dry hands or other skin problems.
7. Lay your dishes out on a rack to air-dry or wipe them clean with a towel.

A. 4517236 B. 6512347 C. 1234567 D. 3761425

8. The following are steps in organizing kitchen cabinets EXCEPT;
A. Cups, bowls, and glasses must be inverted for storage.
B. Drawers must be made of the same materials and unkept clean.
C. Remove all the equipment and scrub shelves with soapy water.
D. Utensils must be stored on the bottom shelves of open cabinets below the working top level.
9. Rina studied techniques in storing kitchen tools and equipment. Which of the following principles should
she apply in storing pointed and sharp kitchen tools?
A. Always keep the knives reachable by the children.
B. Hang the knives across the wall to easily find them.
C. Never dry and let the knives maintain moisture to produce rust.
D. Store knives in a safe position where the handles are out.
10. How many minutes must the treated surface remain wet when disinfecting premises?
A. Eight Minutes B. Seven Minutes C. Ten Minutes D. Twelve Minutes
 11. What best describes a job breakdown?
A. Job breakdown includes only the task you need to finish.
B. Job breakdown summarizes only the list of tools needed in the task.
C. Job breakdown entails the concepts of what your job is all about without any procedures in it.
D. Job breakdown includes name of the task, tools and equipment and materials to be used, and a step by
step list of what to do and how to do it.
12. What will you use to clean the surface of a glass window?
A. Baking Soda B. Bleach C. Detergents D. Glass cleaner
13. Ron works at Funnside Ninangan. What alkaline based product can he use to dissolve grease on the
grills?
A. Acid Cleaner B. Ammonia C. Carbolic Acid D. Solvent Cleaner
14. What type of meal course restaurants serve to help to stimulate the appetite through their attractive
appearance, fragrance or appealing flavor?
A. Appetizers B. Desserts C. Sandwiches D. Salads
15. What type of knife is used to remove the skin covering of fruits and vegetables?
A. Butchers Knife B. Channel Knife C. Chef’s Knife D. Paring Knife
16. What kind of tool will Elena use if she wants to make a sharp edge scoop for cutting out balls of fruits
and vegetables?
A. Ball Cutter B. Butter Curler C. Spatula D. Zester
17. What appetizer should you prepare if you like to make one which is simple, budget friendly, and healthy?
A. Canapes B. Chips and Dips C. Cocktails D. Fresh Fruits and
Vegetables
18. Riza loves preparing bite-sized breads or biscuits accompanied with a variety of ingredients that she can
put as toppings. What classification of appetizer does she love to prepare?
A. Canapes B. Hors D’ Oeuvres C. Petite Salad D. Relishes
20. If base holds the spread, what term describes any food item placed on top of the spread which
usually adds color, design, and texture or flavor accent to the canapé?
A. Cheese B. Garnish C. Meats D. Relishes
21. Which is NOT a part of the Antipasto or a highly nutritive Italian appetizer?
A. Cured Meats B. Hard Cook Eggs C. Mayonnaise D. Seafood Items
22. Which of the following is a type of appetizer that is very rich in protein and is from a fish called sturgeon?
A. Amuse Bouche B. Bruschetta C. Caviar D. Tapas
23. How will you describe relishes?
A. Relishes are raw vegetables.
B. Relishes are soft boiled eggs.
C. Relishes are soft pickled vegetables.
D. Relishes are vegetables mixed with seafood.
24. Maria ordered a type of platter for her family with two kinds of cold meat, ham and smoked beef. What
kind of cold hors d’oeuvres did Maria order?
A. Grisson Platter B. Hors d’oeuvres Platter C. Plate of Hors d’oeuvres D. Rich Hors d’oeuvres
25. What kind of Hors d’oeuvres is served between the soup and a fish course?
A. Assorted Hors d’oeuvres B. Cold Hors d’oeuvres C. Fresh Hors d’oeuvres D. Hot Hors d’oeuvres
26. Which of the following is NOT one of the principles of designing a platter?
A. Drown every plate in sauce or gravy C. Give the design a focal point
B. Get movement into your design. D. Plan ahead
27. The rules of good menu balance also applies to plating, what is the missing component if colors, shape
and textures are already present?
A. Arrangement on Plates B. Flavors C. Portion Size D. Position
28. What is a salad?
A. Salad is a combination of vegetables, fruits and other ingredients served with a dressing.
B. Salad is a combination of colored drinks made with special fruity flavors.
C. Salad is a combination of sweet chocolates and candies.
D. Salad is a combination of breads packed together with flavorful fillings.
29. What kind of salad is made of mixtures of ingredients held together with a thick dressing like
mayonnaise?
A. Bound Salad B. Composed Salad C. Fruit Salad D. Green Salad
30. What kind of salad is arranged on the plate rather than being mixed together?
 A. Bound Salad B. Composed Salad C. Fruit Salad D. Green Salad
31. Sheila loves to eat salads that can be served as a full meal because it contains substantial portion
of meat, poultry, seafood, fruits and vegetables. What kind of salad does Sheila love to eat?
A. Accompaniment Salad B. Appetizer C. Dessert Salad D. Main Course Salad
32. Which salad stimulates the appetite and has fresh, crisp ingredients, tangy flavorful dressing, and
attractive, appetizing appearance.
A. Accompaniment Salad B. Appetizer C. Dessert Salad D. Main Course Salad
33. Among the ingredients for salad dressing, which can be used as a substitute or as an addition to vinegar
in some preparations?
A. Egg yolk B. Lemon Juice C. Oils D. Seasonings
34. Among the two emulsions used in salad dressing, which is considered a simple oil vinegar
dressing and why?
A. Permanent emulsion, two liquids do not separate because it contains egg yolk.
B. Permanent emulsion, two liquids separate because it contains egg yolk.
C. Temporary emulsion, two liquids always separate because it contains egg yolk.
D. Temporary emulsion, two liquids always separate after being shaken.
35. Your family will have a close, simple dinner with your three younger siblings. What kind of salad will
you prepare to satisfy their nutritional needs and boost their immune system?
A. I will prepare fruit and vegetable salads.
B. I will prepare dessert salad to satisfy their cravings for sweets.
C. I will prepare chips and dips appetizers to help them eat crunchy foods.
D. I will not prepare any salad, instead I will buy them ice creams.
36. You are the class representative for health awareness month. How will you promote eating healthy
salads to your schoolmates?
A. I will promote awareness about the benefits of eating healthy salads.
B. I will promote awareness about the benefits of eating healthy salads and also show them that I love
eating these salads.
C. I will just be myself and eat what I want.
D. I will just eat salads alone and will not encourage anyone to do the same.
37. What ingredient is used as a main source of protein in sandwich preparation?
A. Bread B. Condiment C. Meat D. Spread
38. Geoff put this kind of ingredient to his sandwich which serves as a binder and moistener other
fillings, examples of which are cheddar and processed cream spreads . What is the general term for this
ingredient?
A. Breads B. Cheeses C. Condiments D. Meats
39. In Spain, what do they call any food item that is made with English sandwich bread?
A. Bocadillo B. Butty C. Roll D.Taverns
40. What is the term for an Italian bread which is a cousin of pizza?
A. Fita B. Focaccia C. Lavash D.Tortillas
41. Berna prepared special sandwiches that were dipped in beaten eggs, rolled over bread
crumbs, and then deep-fried. What kind of sandwiches did Berna prepare?
A. Deep- Fried Sandwiches B. Filled Rolls C. Hot Sandwiches D. Tea Sandwiches
42. The following are tips in maintaining the good quality of a sandwich EXCEPT;
A. Place in storage pans, cover tightly with plastic wrap and cover with clean damp towels.
B. Refrigerate immediately and hold until served.
C. The towels must touch the sandwiches; their purpose is to provide a moisture barrier to help
prevent drying.
D. Wrap separately in plastic, waxed paper or sandwich bags.
43. Which of the following are the proper order /steps in preparing Grilled Cheese Sandwich?
1. Butter the outsides of the sandwich and place on the griddle.
2. Cut in half diagonally and serve immediately
3. Cook until golden brown on one side. Turnover and cook until the second side is golden brown
and the cheese starts to melt.
4. Place the slice of cheese between the slices of bread.
5. Remove the sandwich from the griddle.

A. 34512 B. 12345 C. 41352 D. 43152

44. What is the most important principle for sandwich safety after preparation to avoid
spoilage? A.. 4 – 40 – 140 B. 140 – 4 - 40 C. 4- 140 – 40
D. 40 – 140 - 4
45. May ask her friends to answer the question about their cookery class. She wants to find out how
important dessert is by determining reasons why do people eat desserts and ask them what’s on her
mind. Which of the following is NOT a reason why we eat desserts?
A. Dessert balances out a meal and gives “closure” to the meal.
B. Dessert can be an opportunity to be creative.
C. Eating dessert is an opportunity to experience different flavors and textures that you cannot get in
other foods like vegetables, meats, and fruits.
D. None of the above
46. Celebrating birthdays is simply done at home due to the pandemic times, Mark is about to have his 7th
birthday next week. Given the following dish, appetizers, main course, dessert and beverage, which
will be serve at the end of the meal?
A. Appetizer B. Beverage C. Dessert D. Main Course
47. If ice cream is a frozen mixture of milk, what can be the opposite considered as the simplest dessert?
A. Custard B. Fruits C. Gelatin Dessert D. Puddings
48. Which method of food packaging is considered as one of the oldest and most commonly applied
to goods?
A. Canned Food B. Freezing Food C. Foil Packaging D. Home Canned Foods
49. Maria will be sending packages to her family in the USA, she was fond of making yema candies and
pulvoron as presents to her love ones. What safety measures must she apply to avoid food spoilage
and contamination?
A. Candies must be securely packed, clean and closed to prevent contamination.
B. Expose candies to let the insects get inside the packaging.
C. Keep the product expose to sunlight.
D. Wrap the candies with banana leaves and put them on the box.
50. What are the pouches that are filled and then the bottom and top of the pouch is sealed with a heat
seal similar to those used with commercial frozen packaging?
A. Cans B. Foil Wraps C. Plastic Containers D. Zip Lock
Bags