Cookery Summative Assessment Questions

Quarter 2
Summative # ___
Name: ______________________________ Section: __________________ Date: ___________ Score: ______
Direction: Read each item carefully and choose the letter of the correct answer. Write your answer at the
blank before each number.
____1. Which of the following methods of preparing desserts makes use of yeast with carbon dioxide and ethyl alcoho
A. Aeration B. Creaming C. Piping D. Pureeing
Tell what guideline in plating dessert is followed in each situation. Use the choices below.
____2. Keep the rim of the plate clear of the dessert components.
____3. When the right plate is used, it enhances the dessert theme really well.
____4. Chocolate curl is used as a garnish for chocolate flavored ice cream.
A. Make garnish edible
B. Keep it clean and simple
C. Layer flavors and texture in your dessert
D. Try different plates – various sizes and shapes
E. Make your garnishes relate to the dessert on the plate
____5. This is using whites and eggs to trap air bubbles in the whisked mixture.
A. Biological Aeration B. Mechanical Aeration
C. Chemical Aeration D. Lamination
____6. It is cooking dessert dish using a convection heating equipment on an oven.
A. Baking B. Boiling C. Poaching D. Stewing
____7. What factor in plating dessert is achieved when sugar and wafer sticks are used to add to its visual interest?
A. Garnish to impress B. Height C. Texture D. Size
____8. This process involves the pulping of fruits using a food processor.
____9. This process produces a clear and smooth paste.
____10. What component of plated dessert consists of any of the varieties of dessert and weighs 3 and 5 ounces?
A. Crunch Component B. Garnish C. Main Item D. Sauce
____11. This is a mixture of complementary fruit poached in juices, wine or syrup until tender.
A. Aeration B. Baking C. Compote D. Mixing
____12. The following can be used as flavoring for dessert syrup EXCEPT.
A. Beer B. Lemon rind C. Orange rind D. Vanilla
____13. This requires control, balance and coordination.
____14. Which of the following color represents freshness and coolness?
A. Black B. Blue C. Green D. Red
____15. What is a light pouring custard used as a dessert cream or sauce that is made from a mixture of sugar, egg
yolks and hot milk often flavored with vanilla?
A. Cream Anglaise B. Custard C. Dessert syrup D. Pastry cream
____16. What component includes ingredients such as fresh mint leaves, fruit, chocolate and sugar work, sorbet, and
edible gold leaf?
____17. In order to create a quality dish, the following guidelines is followed EXCEPT
A. Measure and weigh ingredients properly.
B. Use branded ingredients bought in big supermarkets.
C. Always wash hands before and after handling ingredients.
D. Avoid cross-contaminating foods by keeping raw and cooked foods separately.
____18. Which of the following is the best example of combining the sauce (anglaise) cream, and fruits?
A. Bavarois B. Compote C. Creaming D. Mixing
____19. Which of the following components of plated dessert refers to any edible item that adds crunch or texture to
a dessert?
____20. Which of the following in NOT a factor in plating and presenting dessert?
A. Color B. Keep things clean
C. The plate D. Visual interest
____21. Which of the following dessert accompaniments is made from starch and eggs that is a thick, creamy custard
used as a filling for cakes and flans?
____22. It is cooking in a hot moist atmosphere under pressure.
A. Baking B. Poaching C. Steaming D. Stewing
____23-28 Arrange the procedure in making Leche plan. Use letters.
____23. Add sugar, milk and finely grated rind of lemon.

____24. Scald milk in double boiler for 15 minutes.
____25. Beat egg yolks.
____26. Pour into a molder lined with caramelized sugar.
____27. To caramelize, dissolve 1 C sugar in 1/4 C water and cook till sugar caramelizes.
____28. Place leche plan molder in pan of hot water and bake until it becomes firm.
____29. Which of the following tools is used to open food container?

A. Can opener B. Kitchen shears C. Paring knife shears D. Pocket knife
____30. Which of the following frozen desserts is made of smooth frozen mixture of milk, cream, sugar, flavorings and
sometimes eggs?
A. Ice cream B. Mousse C. Sherbet D. Soufflés
Prepared by:
BRENDA BANDARANA G. NUCASA
Subject teacher
10-15 Arrange the procedure in making Leche plan. Use letters
1-6
_________10. Add sugar, milk and finely grated rind of lemon.
_________11. Scald milk in double boiler for 15 minutes.
_________12. Beat egg yolks.
_________13. Pour into a molder lined with caramelized sugar.
_________14. To caramelize, dissolve 1 C sugar in 1/4 C water and cook till sugar caramelizes.
_________15. Place leche plan molder in pan of hot water and bake until it becomes firm.
_____ 3. Which of the following dessert accompaniments is a dessert or sweet sauce made with milk, eggs and sugar?
_____10. What factor in plating dessert is having a contrasting hard and soft, smooth and coarse feel that adds visual
interest and enjoyment to your dessert?
_____12. Which of the following in NOT a factor in plating and presenting dessert?
_____13. Keep the rim of the plate clear of the dessert components.
____ 14. When the right plate is used, it enhances the dessert theme really well.
_____15. Chocolate curl is used as a garnish for chocolate flavored ice cream.
Prepared by:
Subject teacher
COOKERY 12
Quarter 2
Summative # ___
_____ 1. Which of the following dessert accompaniments is made from starch and eggs that is a thick, creamy custard
used as a filling for cakes and flans?
_____ 2. What is a light pouring custard used as a dessert cream or sauce that is made from a mixture of sugar, egg
yolks and hot milk often flavored with vanilla?
_____ 3. Which of the following dessert accompaniments is a dessert or sweet sauce made with milk, eggs and sugar?
_____ 4. The following can be used as flavoring for dessert syrup EXCEPT.
A. Beer B. Lemon rind C. Orange rind D. Vanilla
_____ 5. In order to create a quality dish, the following guidelines is followed EXCEPT
A. Measure and weigh ingredients properly.
B. Use branded ingredients bought in big supermarkets.
C. Always wash hands before and after handling ingredients.
D. Avoid cross-contaminating foods by keeping raw and cooked foods separately.
_____ 6. What component of plated dessert consists of any of the varieties of dessert and weighs 3 and 5 ounces?
_____ 7. Which of the following components of plated dessert refers to any edible item that adds crunch or texture to
a dessert?
_____ 8. What component includes ingredients such as fresh mint leaves, fruit, chocolate and sugar work, sorbet, and
edible gold leaf? A. Crunch Component B. Garnish C. Main Item D. Sauce
_____ 9. Which of the following color represents freshness and coolness?

A. Black B. Blue C. Green D. Red
_____10. What factor in plating dessert is having a contrasting hard and soft, smooth and coarse feel that adds visual
interest and enjoyment to your dessert?
_____11. What factor in plating dessert is achieved when sugar and wafer sticks are used to add to its visual interest?
_____12. Which of the following in NOT a factor in plating and presenting dessert?
_____13. Keep the rim of the plate clear of the dessert components.
____ 14. When the right plate is used, it enhances the dessert theme really well.
_____15. Chocolate curl is used as a garnish for chocolate flavored ice cream.
Prepared by:
Subject Teacher
COOKERY 12
Quarter 2
Summative # ___
____1. This requires control, balance and coordination.

____2. Which of the following methods of preparing desserts makes use of yeast with carbon dioxide and ethyl alcoho
____3. This is a mixture of complementary fruit poached in juices, wine or syrup until tender.
A. Aeration B. Baking C. Compote D. Mixing
____4. This process produces a clear and smooth paste.

____5. This process involves the pulping of fruits using a food processor.
____6. This is using whites and eggs to trap air bubbles in the whisked mixture.
A. Biological Aeration B. Mechanical Aeration
C. Chemical Aeration D. Lamination
____7. Which of the following is the best example of combining the sauce (anglaise) cream, and fruits?
A. Bavarois B. Compote C. Creaming D. Mixing
____8. It is cooking dessert dish using a convection heating equipment on an oven.

A. Baking B. Boiling C. Poaching D. Stewing
____9. It is cooking in a hot moist atmosphere under pressure.

A. Baking B. Poaching C. Steaming D. Stewing
10-15 Arrange the procedure in making Leche plan. Use letters
1-6
_________10. Add sugar, milk and finely grated rind of lemon.
_________11. Scald milk in double boiler for 15 minutes.
_________12. Beat egg yolks.
_________13. Pour into a molder lined with caramelized sugar.
_________14. To caramelize, dissolve 1 C sugar in 1/4 C water and cook till sugar caramelizes.
_________15. Place leche plan molder in pan of hot water and bake until it becomes firm.
Prepared by:
Subject Teacher
COOKERY 12
Quarter 2
Summative # ___
Direction: Read each item carefully and choose the letter of the correct answer. Write your answer at the bl
before each number.
____1. Which of the following tools is used to open food container?

B. Can opener B. Kitchen shears C. Paring knife shears D. Pocket knife
____2. What is the use of spatula?

A. For creaming and mixing B. For whipping eggs or batter
B. C. For scraping the batter from the bowl D. For leveling up ingredients when measuring
____3. This tool is used to measure liquid ingredients.

A. Graduated measuring cup B. Individual measuring cup
C. Measuring spoon D. Weighing scale
____4. Why are desserts important in a meal?

A. They are low-calorie and low-fat.
B. They are low in sodium and cholesterol.
C. They balance out of a meal and give closure to the meal.
D. They increase hunger and prepare you for the main course.
____5. Which of the following is TRUE about eating desserts?

A. Stimulates the appetite.
B. They help to fill the stomach when eating before the main dish.
C. They are generally served warm or hot that is made by combining ingredients of meat using a stock.
D. Is an opportunity to experience different flavors and textures that you cannot get in other foods.
____6. Which of the following are the characteristics of baked custards?

A. Excellent flavor, fluffy, rich and creamy consistency, smooth, tender texture
B. Excellent flavor, firmness of shape, rich and creamy consistency, smooth, tender texture
C. Excellent flavor, firmness of shape, rich and creamy consistency has no characteristic color
D. Excellent flavor, firmness of shape, rich and creamy consistency, smooth and watery texture
____7. What is the definition of Mousse?

A. Consists of milk, sugar, flavorings and whipped cream
B. Are lightened with beaten egg whites and then baked
C. consist of milk, sugar, and flavorings and is thickened with cornstarch
D. Any soft or creamy dessert made light and fluffy by the addition of whipped cream, beaten egg whites, or both
____8. Which among the following are the good characteristics of fruit desserts?
A. Appetizing aroma, cut in different sizes, simple and slightly iced
B. Appetizing aroma, cut in different sizes, simple and slightly chilled
C. Appetizing aroma, cut in decorative, different sizes, and slightly chilled
D. Appetizing aroma, clean washed appearance, simple and slightly chilled
____9. Which of the following is NOT a classification of puddings?

A. Bread pudding B. Cornstarch pudding C. Egg pudding D. Rice pudding
____10. Which of the following frozen desserts is made of smooth frozen mixture of milk, cream, sugar, flavorings and
sometimes eggs?
A. Ice cream B. Mousse C. Sherbet D. Soufflés
____11. Which of the following is NOT one of the guidelines in preparing vanilla custard sauce?
A. Scald milk before combining with the yolks.
B. Slowly beat the hot milk into the beaten eggs and sugar.
C. Immediately cool the sauce by setting the pan or bowl in ice water.
D. Place bowl with egg mixture in a pan of simmering water and avoid stirring to prevent curdling.
____12. What ingredient is linking virtually for all desserts?

A. Chocolate B. Cream C. Milk D. Sugar
____13. Which of the following types of sugar is used mostly for dusting the tops of dessert?
A. Brown sugar B. Castor sugar C. Confectioner’s sugar D. Granulated Sugar
____14. Which of the following sauces are made just before they are to be used?
A. Cold sauce B. Hot sauce C. Light sauce D. Rich sauce
____15. What do you call a simple mixture of flour and water to make crepes and pancakes?
A. Batter B. Butter C. Fudge D. Sauce
Prepared by:
Subject Teacher
COOKERY 12
Quarter 2
Summative # ___
Name: ____________________________ Section: __________________ Date: _______Score:______
Direction: Read each item carefully and choose the letter of the correct answer. Write your answer
____1. Which of the following is an example of sandwich?

A. Cheese sticks B. Hamburger C. Nacho chips D. Pita Bread
____2. What do you call the sandwich that is easily prepared and made only with two slices of bread?
A. Cold sandwich B. Hot sandwich C. Finger sandwich D. Tea sandwich
____3. Which of the following sandwich consist of hot fillings, usually meats, between two slices of bread or two halve
of a roll?
A. Cold sandwich B. Finger sandwich C. Hot sandwich D. Tea sandwich
____4. Which of the following is the CORRECT set of personal protection equipment in making sandwiches?
A. Apron, facemask, hairnet and gloves.
B. Apron, face shield, helmet and rubber shoes.
C. Facemask, face shield, helmet and gloves.
D. Rubber shoes, face shield, facemask and make up.
____5. What will happen if you were not able to follow the safety and sanitary practices in preparing sandwiches?
A. Bacteria can enter our body that will cause us to be sick.
B. Bacteria can enter our body that will cause us to be healthy.
C. Bacteria can enter our body that will cause us to be stronger.
D. Bacteria can enter our body that will cause us to be active and energized.
____6. Which of the following is TRUE about sandwiches?

A. It is not popular and not easy to prepare.
B. It is originated in America.
C. It is favorite and convenient for lunch.
D. It is supposed inventor by Jean Piaget in 1786.
____7. Which of the following is NOT TRUE about sandwiches?

A. It is favorite and convenient for lunch time.
B. It cannot vary in ingredients and procedures.
C. It is quickly made and served in various ingredients.
D. It is popular type of lunch food taken to school, work and picnics.
____8. Which of the following is the last step before serving sandwiches?
A. Boiling the eggs. B. Cleaning the plates.
C. Cutting vegetable ingredients. D. Slicing the meats.
____9. What ingredients would a Club House sandwich include?

A. Butter, steak, mustard, & bacon
B. Garlic, prawns, lettuce & capers
C. Mayo, steak, lettuce & tomato
D. Mayo, lettuce, bacon & chicken
____10. Which of the following will help you get the benefits of the nutrients in the food without overeating?
A. Portion control B. Portion size C. Serving control D. Serving size
____11. What do you call the standardized measured amount of food?

A. Portion control B. Portion size C. Serving control D. Serving size
____12. Which of the following BEST describes Portion Control?

A. It is the standardized measured of food.
B. It is the amount of food you choose to eat.
C. It is the choosing a healthy amount of a certain food.
D. It is the random healthy foods you choose to eat in one serving.
____13. Which of the following food consist of two breads with filling?
A. Hamburger B. Pizza C. Sandwiches D. Shawarma
____14. It is a benefit in portion control.

1. Indigestion
2. Weight loss
3. Money saving
4. Stay dehydrated
5.Get the proper amount of nutrient
A. 1,3,4 B. 1,2,5 C. 2,3,5 D. 1,4,5
____15. What is the reason why sandwiches need to be appealing?

A. To make the sandwich presentable.
B. To make the sandwich attracted.
C. To make the sandwich look delicious.
D. All of the above
Prepared by:

Subject Teacher
COOKERY 12
Summative # ___
Name: ____________________________ Section: __________________ Date: _______ Score: ____
Direction: Read each item carefully and choose the letter of the correct answer. Write your answer
at the blank before each number.
____1. Which of the following sandwich ingredients act as binder, moistener of other ingredients?
A. Butter B. Cheese C. Condiments D. Spreads
____ 2. It is a variety of edible foods that are served with sandwiches to decorate them and to complement their flavo
A. Frills B. Garnish C. Wedge D. Wrap
____ 3. What product is made from thin, pour batter that has been cooked on a slightly greased griddle?
A. Crepe B. French Toast C. Hash Brown D. Pancake
____ 4. Which of the following is a filling made with chopped meats, eggs or vegetables in a mayonnaise base?
A. Dry Filling B. Hard Filling C. Wet filling D. None of the above
____ 5. This is a medium-weight pour batter that has been pan-fried on as opened greased griddle.
A. Crepe B. Hash Brown C. Pancake D. Waffle
____ 6. This cold sandwich is made with more than two slices of bread or rolls and splits into more than two pieces an
with several ingredients in the filling.
A. Multi-decker Sandwiches B. Open-faced Sandwiches
C. Regular Cold Sandwich D. Tea Sandwiches
____ 7. This is made by dipping the sandwich in beaten egg and sometimes in breadcrumbs and then deep-fried.
A. Deep Fried Sandwiches B. Grilled Sandwiches
C. Hot Open-Faced Sandwiches D. Regular Hot Sandwiches
____ 8. It is a simple sandwich that is filled with cheese, buttered on the outside and browned on the griddle or in a ho
oven.
A. Deep Fried Sandwiches B. Grilled Sandwiches
C. Hot Open-Faced Sandwiches D. Regular Hot Sandwiches
____ 9. It consists of some form of bread where other ingredients are placed and produced whole or sliced.
A. Base B. Filling C. Moistening Agent D. Spreads 20
____10. Which of the sandwich ingredients is known as the foundation and most important element of any sandwich?
A. Bread B. Butter C. Mayonnaise D. Meat
____11. Which of the following yeast breads is made from flour and partly or entirely milled from whole or almost-
whole wheat grains?
A. Multigrain B. Rye bread C. White bread D. Whole Wheat
____12. This thin flat bread is used for sandwich wraps, burritos and tacos.
A. Focaccia B. Lavash C. Tortillas D. Wraps
____13. Which of the following ingredients is known as the best substitute for butter as spread for sandwiches?
A. Butter B. Lard C. Margarine D. Mayonnaise
____14. Which is NOT the purpose of spread in a sandwich?

A. Acts as a sealant.
B. Provides taste to plain bread
C. Provides predominant flavor, substance and nutrients
D. Acts as moisture barrier and makes the bread and filling become intact.
____15. These vegetables are commonly used as sandwich filling.

A. Lettuce, tomato and onion. B. Avocado, bell pepper and onion.
C. Bell pepper, carrots and onion. D. Lettuce, bell pepper and onion.
Prepared by:

Subject Teacher
COOKERY 12
Summative # ___
Name: ____________________________ Section: __________________ Date: _______ Score: _____
Direction: Read each item carefully and choose the letter of the correct answer. Write your answ
at the blank before each number.
_____1. Which refers to 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
_____2. Which of the following has the most activities after sandwich preparation?
A. Cold storage B. Freezing C. Storing D. Wrapping
_____3. How many hours do bacteria multiply to unsafe level in prepared sandwich?
A. 2 B. 3 C. 4 D. 5
_____4. This storing technique prevents sandwiches from being exposed to the air.
A. Chilling B. Cold storage C. Freezing D. Wrapping
_____5. It is the process of preserving perishable food on a large scale by means of refrigeration.
A. Chilling B. Cold storage C. Refrigeration D. Wrapping
_____6. It refers to maintaining clean refrigerator and freezer.

A. Proper storage B. Refrigeration C. Storage D. Wrapping
_____7. This packaging material reduces dehydration and quality loss of a sandwich.
A. Aluminum foil B. Banana leaves C. Cellophane D. Plastic
_____8. What type of bread is used to avoid sogginess in sandwiches?

A. Crusty bread B. Wheat bread C. White bread D. Raisins bread
_____9. What filling is much likely to leave a sandwich soggy?

A. Cheese B. Dry filling C. Meat D. Wet filling
____10. Which ingredient makes the sandwich un-soggy?

A. Butter B. Cheese C. Mayonnaise D. Peanut butter
Prepared by:

Subject Teacher
COOKERY 12
Summative # ___
Name: ____________________________ Section: ___________________ Date: ________ Score: _____
Direction: Read each item carefully and choose the letter of the correct answer
____1. Which of the following tools for preparing salad and dressings is made from slotted blade th
used to remove the outer skin or peel of fruits and vegetables?
A. Knife B. Grater C. Peeler D. Zester
____2. What tool has a curved metal end that is used to cut lemon zest?
____3. Which of the following kitchen tools is used to grate foods into pieces?
____4. What kitchen implement is used in mixing dressings, marinate ingredients and toss salad
ingredients before assembling?
A. Colander B. Mixing bowl C. Salad server D. Salad spinner
____5. Which of the following tools is made of slotted basket that is made to spin by hand to hold
washed salad ingredients?
____6. Which of the tools is known as salad set with a big bowl, serving bowl and server is used to
and serve salad?
____7. Which of the kitchen utensils is used in broiling and grilling salad toppings?
A. Casserole B. Grill pan C. Sauce pan D. all of the above
____8. Which of the following equipment is used in roasting proteins for salads?
A. Fryer B. Stove C. Oven D. all of the above
____9. What kitchen equipment is used to hold and keep prepared salads before service?
A. Food box B. Ice box C. Freezer D. Refrigerator
____10. Which of the following steps in cleaning is the application of sanitizer to kill the pathogens
harmful microorganisms?
A. Dry B. Pre-clean C. Sanitize D. Wash and rinse
____11. Your supervisor asked you to clean the oven grates after roasting beef. What cleaning age
are you going to use?
A. Abrasive cleaner B. Acid cleaners C. Detergents D. Solvent cleaners
____12. Which of the following sanitizers in NOT a chemical sanitizer?

A. Chlorine B. Detergent C. Iodine D. Quaternary ammoniu
____13. What is the proper order in cleaning kitchen tools and equipment?
1. Wash and rinse 3. Dry
2. Sanitize 4. Pre-clean
A. 1,2,3,4 B. 2,1,4,3 C. 3,2,1,4 D. 4,1,2,3
____14. Which of the cleaning agents is used to remove heavy accumulations of soil that are difficu
remove with detergents?
A. Abrasive cleaner B. Acid cleaners C. Detergents D. Solvent cleaners
____15. For a steam sanitizer to be effective, what is the specific temperature and contact time
requirement for tools and utensils?
A. 76.67ºC for 5 minutes B. 76.67ºC for 15 minutes
C. 39.33ºC for 5 minutes D. 93.33ºC for 15 minutes
I. Direction: Arrange the steps in washing dishes by writing numbers 1 to 11.

Write your answers on the space provided.
______1. Scrape all the large pieces of food on the dishes and place it in a garbage bin.
______2. Wipe down the sink and your tools.
______3. Wash the lightest soiled items first.
______4. There should be no visible matter and no greasy feel.
______5. Wear rubber gloves if you have dry hands or other skin problem.
______6. Rinse out brush, sponge and allow to dry.
______7. Stack the dishes in the proper order namely: glassware, silverware, chinaware and utensils.
______8. Fill the sink with water and add a considerable amount of detergent.
______9. Wash plates, bowls and serving dishes.
______10. Lay your dishes out on a rack to-air dry or wipe them clean with a towel.
______11. Wash pots and pans last
II. Direction: Read each sentence carefully. Choose the letter which corresponds to the correct
answer. Write the letter of your answer at the blank before each number.
___________1. How will you describe an entrepreneurs who do not easily give up to face obstacle?
a. Opportunity seeker c. Comment to work contract
b. Persistence d. Risk-taker
___________2. The following are considered in putting up business EXCEPT.
a. Culture b. Government Regulations c. Technology d. Religion
___________3. In putting up business, what is the best thing to be consider?
a. A good location for a food business is one that has little foot traffic.
b. Before putting up the food business, the owner and the employees should have adequate training
and skills.
c. Loyal Employees help in sustaining the food business.
d. The Capital that serves as the Blood of the business.
___________4. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces and
soup.
a. Spoons b. Whisks c. Fork d. Scraper
___________5. Soap is an example of what cleaning compound?
a. Detergent c. Acid cleaners
b. Solvent Cleaner d. Abrasive
___________6. It involves the use of hot water or steam.
a. Thermal sanitizing c. Chemical
b. Abrasive d. None of the above
__________7. Using the following cleaning materials can brighten the aluminum cooking materials EXCEPT
for one.
a. Tomatoes b. Lemon c. Potatoes d. Any Acid vegetables
__________8. Which of the following is the proper order in washing the dishes?
a. Utensils, Chinaware, silverware, glassware c. Chinaware, glassware, utensils,
Silverware
b. Silverware, Utensils, Glassware, Chinaware d. Glassware, silverware, Chinaware,
Utensil.
__________9. Which of the following should be practice 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 vegetable
c. Clean the chopping board if needed
d. Scrape chopping board before using.
__________10. What happens if we don’t store kitchen tools and equipment properly?
a. Ensure long shelf life of the tools and equipment c. It will easily see when needed
b. It can easily be destroyed d. All of them
Prepared by:

Learning Facilitator
COOKERY
GRADE 12
Summative 1
NAME:______________________________SECTION: _____________________ DATE: ____________

SCORE: _________
I. Choose the letter of the correct answer.
___________1. How will you describe an entrepreneurs who do not easily give up to face obstacle?
c. Opportunity seeker c. Comment to work contract
d. Persistence d. Risk-taker
___________2. The following are considered in putting up business EXCEPT.
b. Culture b. Government Regulations c. Technology d.
Religion
___________3. In putting up business, what is the best thing to be consider?
e. A good location for a food business is one that has little foot traffic.
f. Before putting up the food business, the owner and the employees should have adequate
training and skills.
g. Loyal Employees help in sustaining the food business.
h. The Capital that serves as the Blood of the business.
___________4. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces
and soup.
b. Spoons b. Whisks c. Fork d.
Scraper
___________5.Soap is an example of what cleaning compound?
c. Detergent c. Acid cleaners
d. Solvent Cleaner d. Abrasive
___________6.It involves the use of hot water or steam.
c. Thermal sanitizing c. Chemical
d. Abrasive d. None of the above
__________7.Using the following cleaning materials can brighten the aluminium cooking materials
EXCEPT for one.
b. Tomatoes b. Lemon c. Potatoes d. Any Acid vegetables
__________8.Which of the following is the proper order in washing the dishes?
c. Utensils, Chinaware, silverware, glassware c. Chinaware, glassware,
utensils, Silverware
d. Silverware, Utensils, Glassware, Chinaware d. Glassware, silverware,
Chinaware, Utensils
__________9.Which of the following should be practice when using cutting board to reduce the spread
of bacteria?
e. Use the same chopping board for different kinds of food.
f. Keep separate chopping board for your meat and your vegetable
g. Clean the chopping board if needed
h. Scrape chopping board before using.
__________10.What happens if we don’t store kitchen tools and equipment properly?
c. Ensure long shelf life of the tools and equipment c. It will easily see when needed
d. It can easily be destroyed d. All of them
__________11. Which of the following situations best shows good housekeeping practice?
a. Emptying the garbage can every other day
b. Using important sanitizing and disinfecting materials
c. Spraying air freshener before and after leaving the room
d. Planning and implementing a program of regular cleaning of fixtures, furniture and home
appliance
__________12. These are cleaning agents ,solvents or any substance used to wash tableware, surfaces
and equipment.
a. Detergents b. Solvent Cleaner c. Acid Cleaners d. Abrasives
__________13. Used often to remove soil in dishwashers and steam tables.
a. Detergents b. Solvent Cleaner c. Acid Cleaners d. Abrasives
__________14. The following are proper ways in cleaning the kitchen EXCEPT?
a. Sweep the kitchen floor daily or as necessary
b. Prepare a homemade cleaning solution for surfaces.
c. Wipe countertops, surfaces, and tables with a cleaning rag
d. Use mop in cleaning the ceiling.
__________15. The following are the characteristics of ideal chemical sanitizer, EXCEPT for one.
a. Approved for food contact surface application c. High in toxicity and
corrosively
b. Destroy a wide range of scope of activity d. Inexpensive
__________16. Your younger sister accidentally swallowed poison. What first aid treatment should you
do?
a. Read the label of the poisonous material c. Give her a glass of water or any fruit
juice
b. Remove anything remaining in the mouth d. Give her a spoonful of sugar or any
kind of sweets
__________17. When do we need to wash the tools, utensils and equipment?
a. If needed b. Everyday c. Before and after d. After use
__________18.PPE means?
a. Personal Protective Evacuate c. Professional Protective Equipment
b. Personal Project Executive d. Personal Protective equipment
__________19.Used for removing the skin of fruit and vegetables.
a. Chef’s knife b. Clam knife c. Paring knife d. Butcher knife
__________20.Used to cook the food over boiling or simmering water or for the purpose of keeping the
food warm.
a. Double boiler b. Stock pot c. Griddle d. Roaster
__________21.An electric appliance made of glass, stainless steel or plastic vessel with a fast rotating
steel blade directly attached to an electric motor below.
a. Oven b. Microwave oven c. Blender d. Slicer
__________22.Anna wants to cook for dinner.What is the first step should Anna do?
a. Cut all the needed ingredients c. Wash the needed
ingredient’s
b. Prepare the Utensils, Materials and Equipment d. None of the above
__________23.Classification of appetizers that are made of thin slices of bread in different shapes.
a. Cocktails b. Canapé c. Chips and deeps d. Petite Salad
__________24. Cucumber/zucchini, turnips,celery stalks and lettuce are sliced into desired thickness.Is
classified as ___?
a. Meat appetizer b. Vegetable appetizer c. Seafood appetizer d. Fruit
appetizer
__________25.How will you ensure a longer shelf life when making salad and dessert?
a. Store in an aluminum or steel container c. Store it in cast iron or Teflon
container
b. Place in a glass or plastic container d. Leave it open
__________26.It is small piece of portion of highly seasoned food, usually served before a meal to
induce and stimulate one’s appetite.
a. Appetizer b. Dessert c. Hamburger d. Salad
dressing
__________27. Why is it important to wear PPE?
a. Because it looks right c. Because it protects you
b. Because it protects the tools d. Because it is what an employer tells
you to do
__________28.In case of accident what must be the first thing to do?
a. Check for signs of life c. Wait for the emergency service
b. Attend to most serious injuries d. Make sure the area is safe to enter
__________29.You are preparing broccoli salad therefore you must blanch it, How are you going to do
it?
a. Immerse it for a short time in boiling water c. Soak in cold water
b. Sautéing it lightly in butter d. Rubbing it with salt before cooking
__________30.Which of the following is NOT consider in PPE?
a. Apron b. Gloves c. Hair net d. Shoes
__________31.OHS means?
a. Occupational Health and Sanitary c. Occupational Health and Safety
b. Occupational Hazard and Safety d. Occupational Health and Standard
__________32. The following must be considered in plating EXCEPT.
a. Balance c. Color
b. Flavors d. Shapes
__________33.An element of balance that not strictly visual consideration, but important in plating a
menu.
a. Texture c. Color
b. Flavors d. Shapes
_________34.How will you evaluate balance in plating in a menu?
a. Use of garnish for variety and contrast c. Types of cuts
b. Use of seasoning to taste d. All of these
_________35.Which of the following can be prepared by blanching?
a. Potato c. Eggplan
b. Kamote taps d. Lady finger
_________36. What are the steps in organizing the three elements of a buffet platter?
I. The slices or serving portions should be arranged artistically
II. The garnish should be artistically done in proportion to the cut slices
III. Center piece , This may be uncut portion of the main food item
IV. Keep items in proportion
a. I,II,III,IV c. II,I,III,IV
b. III, I,IV,II d. III,I ,II,IV
_________37. It is small piece or portion of highly seasoned food, usually served before a meal to induce
and stimulate one’s appetite.
a. Appetizer c. Hamburger
b. Dessert d. Salad dressing
_________38. Which kind of appetizers is made out of thin slices of bread in different shapes?
a. Relish c. Hors d’ oeuvres
b. Cocktail d. canapé
_________39. What is the proper way of storing salads and appetizers?
a. Handle the food properly to prevent spoilage and contamination.
b. Don’t wash utensils and equipment thoroughly.
c. Don’t keep the food and ingredients properly.
d. Keep the food in the cabinet.
_________40. A salad tool used to remove excess water from the salad greens.
a. Mixing bowl c. Salad spinner
b. Salad server d. Cutting boards
_________41. Salads that can be served as full meal because it contains substancial portion of meat,
poultry, seafoods, fruits and vegetables.
a. Appetizer salad c. Main course salad
b. Accompaniment salad d. Dessert salad
_________42.What kind of knife is used for trimming and paring fruits and vegetables?
a. Butcher knife c. Paring knife
b. French knife d. Shears
_________43. Arrange the following procedures for quantity green salad production is the last step to
do?
I. Arrange salad plates on worktables
II. Add dressing before serving
III. Prepare all ingredients
IV. Refrigerate until serving
a. I,II,III,IV c. III,IV,I,II
b. II,III,IV,I d. IV,I,II,III
_________44. The following are procedure in preparing a coleslaw salad,Arrange them in order.
I. Combine the mayonnaise, vinegar, sugar, salt and pepper in a bowl. Mix until smooth
II. Add the cabbage and mix well
III. Arrange the lettuce leaves as under liners on cold salad plates.
IV. Hold for service in refrigerator.
a. II,I,IV, III c. IV,II,I ,III
b. I, II, III,IV d. III, IV, II ,I
_________45. Based on the ingredients of a coleslaw salad what is it classification?
a. Vegetable salad c. Seafood salad
b. Fruit salad d. Chicken salad
_________46.A type of salad that is made up of firm apples mixed with nuts, celery and mayonnaise
based dressing.
a. Coleslaw salad c. Waldorf salad
b. Composed salad d. Vegetable salad
_________47. Which of the following ingredients is not used in making French dressing?
a. Egg yolk c. Vinegar
b. Oil d. Sugar
_________48.What is the main part of the salad?
a. Body c. Under line
b. Base d. Dressings
_________49.I ordered Kangkong in Chowking,what kind of salad is it?
a. Green salad c. Fruit salad
b. Composed salad d. Gelatin salad
_________50.Which statement supports the characteristic of Green salad.
a. The vegetable leaves should be fresh, crisp and well drain c. The vegetable leaves should
have blemishes
b. The vegetable leaves should have insect infestation d. The vegetable should have
black spots
_________51. Which of the following is safety in storing salad and dressing how can you use safety and
hygienic practice?
a. Refrigerate salads before serving time.
b. Don’t refrigerate salads before serving time.
c. Add dressing to green salads until serving or they will sag.
d. Green salads are plated in a hot plate.
_________52. Organize the steps and practices of hygiene in preparing salads and salad dressing?
I. Spin dry the vegetable in a salad spinner
II. Prepare a detergent in a bowl of tap water
III. Soak the vegetable in this solution for about 1 minute
IV. Rinse the vegetables in tap water
q. II,III,IV, I c. I, II, III, IV
r. IV, III, II ,I d. III, II, I, IV
________53. Which of the following guidelines is not included in making vegetable salad?
a. Cooked to 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
________54.How can we evaluate the coleslaw salad?
a. By its texture b. By its taste c. By the Smell
d. odor
________55.Which of the following considerations are essential in choosing ingredients for high quality
salad?
a. Quality and quantity c. Freshness and variety
b. Texture and color d. crispiness and taste
________56.Which of the following structures of a salad is an edible decorative item that gives eye
appeal and adds flavor the food?
a. Body b. Garnish c. Base d. Dressing
________57.Which of the following procedures for quality green salad production is the last step to do?
a. Arrange salad plates on worktables c. Prepare all ingredients
b. Add dressing before serving d. Refrigerate until serving
________58. Organize the proper procedure in making salad nicoise.
I. Combine the potatoes and green beans
II. Drain tuna and break it into chunks
III. Combine the dressing ingredients and mix well
IV. Sprinkle the salad with chopped parsley.
a. I,III,IV and II c. I,III,IV and II
b. I,II,IV and III d. IV,II,III and I
________59.An edible decorative item that is added to salad to give eye appeal.
a. Base b. Garnish c. Dressings d. Body
________60.Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy
sauce?
a. Canapé c. Relish
b. Cocktail d. Salad
Prepared by:
KIMBERLY ANN L. GAPASIN
BRENDA BALDARANA G. NUCASA

Checked by:
ZOILA
A. MARTINEZ
Principal

Cookery Summative Assessment Questions

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Quarter 2

____23-28 Arrange the procedure in making Leche plan. Use letters.

____23. Add sugar, milk and finely grated rind of lemon.

____29. Which of the following tools is used to open food container?

_____ 9. Which of the following color represents freshness and coolness?

____1. This requires control, balance and coordination.

____4. This process produces a clear and smooth paste.

____8. It is cooking dessert dish using a convection heating equipment on an oven.

____9. It is cooking in a hot moist atmosphere under pressure.

10-15 Arrange the procedure in making Leche plan. Use letters

____1. Which of the following tools is used to open food container?

____2. What is the use of spatula?

____3. This tool is used to measure liquid ingredients.

____4. Why are desserts important in a meal?

____5. Which of the following is TRUE about eating desserts?

____6. Which of the following are the characteristics of baked custards?

____7. What is the definition of Mousse?

____9. Which of the following is NOT a classification of puddings?

____12. What ingredient is linking virtually for all desserts?

____1. Which of the following is an example of sandwich?

____6. Which of the following is TRUE about sandwiches?

____7. Which of the following is NOT TRUE about sandwiches?

____9. What ingredients would a Club House sandwich include?

____11. What do you call the standardized measured amount of food?

____12. Which of the following BEST describes Portion Control?

____14. It is a benefit in portion control.

A. 1,3,4 B. 1,2,5 C. 2,3,5 D. 1,4,5

____15. What is the reason why sandwiches need to be appealing?

BRENDA BANDARANA G. NUCASA

____14. Which is NOT the purpose of spread in a sandwich?

____15. These vegetables are commonly used as sandwich filling.

BRENDA BANDARANA G. NUCASA

_____6. It refers to maintaining clean refrigerator and freezer.

_____8. What type of bread is used to avoid sogginess in sandwiches?

_____9. What filling is much likely to leave a sandwich soggy?

____10. Which ingredient makes the sandwich un-soggy?

BRENDA BANDARANA G. NUCASA

____12. Which of the following sanitizers in NOT a chemical sanitizer?

A. 1,2,3,4 B. 2,1,4,3 C. 3,2,1,4 D. 4,1,2,3

I. Direction: Arrange the steps in washing dishes by writing numbers 1 to 11.

BRENDA BANDARANA G. NUCASA

NAME:______________________________SECTION: _____________________ DATE: ____________

I. Choose the letter of the correct answer.

BRENDA BALDARANA G. NUCASA

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NAME:____________________SECTION: _ DATE: __