DEPARTMENT OF EDUCATION

REGION III
DIVISION OF MABALACAT CITY
MABALACAT TECHNICAL VOCATIONAL SCHOOL
(SENIOR HIGH SCHOOL)
MACAPAGAL VILLAGE, MABALACAT CITY, PAMPANGA
mtvs.shs@depedmabalacat.org
0909-980-9086
MIDTERM EXAMINATION IN COOKERY
FIRST SEMESTER, S.Y. 2022-2023
Name: ___________________________________________ Score:___________________
Grade/Strand/ Section: _____________________________ Date: ___________________
Name of Parent/Guardian: _________________________ Signature: _____________ Date Received: ____________

General Instructions: Read each item carefully. TAMPERED, SUPERIMPOSED and EMBOSSED answers are
automatically considered incorrect. USE SMALL LETTER ONLY!

SCOPE OF THE EXAMINATION: CLEAN MAINTAIN KITCHEN TOOLS, EQUIPMENT AND

PREMISES.,PREPARE APPETIZERS, PRESENT RANGE OF APPETIZERS, PREPARE SALAD AND DRESSING

Multiple Choice. Read and analyze carefully before choosing the appropriate answer. Write your answer on the space
provided.

______1. Entrepreneurs have a good eye for spotting business opportunities and acts on these opportunities appropriately.
a. Persistence b. Commitment to Work Contract c. Risk taking d. Opportunity Seeking

______2. Entrepreneurs do their best to satisfy customers and to deliver what is promised.
a. Persistence b. Commitment to Work Contract c. Risk taking d. Opportunity Seeking

______3. Entrepreneurs do not easily give up in the face of obstacles.

a. Persistence b. Commitment to Work Contract c. Risk taking d. Opportunity Seeking

______4. Entrepreneurs are known for taking calculated risks and doing tasks that are moderately challenging.
a. Persistence b. Commitment to Work Contract c. Risk taking d. Opportunity Seeking

______5. Entrepreneurs know how to set specific, measurable, attainable, realistic, and time-bound goals.
a. Goal setting c. Information seeking
b. Demand for efficiency and quality d. Systematic planning & monitoring

______6. Entrepreneurs update themselves with new information about their customers, the market,
suppliers, and competitors.
a. Goal setting c. Information seeking
b. Demand for efficiency and quality d. Systematic planning & monitoring

______7. Entrepreneurs develop and use logical, step-by-step plans to reach their goals. They monitor
progress towards goals and to alter strategies when necessary.
a. Goal setting c. Information seeking
b. Demand for efficiency and quality d. Systematic planning & monitoring

______8. Entrepreneurs see to it that the business meets or exceeds existing standards of excellence
and exerts efforts to improve past performance and do things better.
a. Goal setting c. Information seeking
b. Demand for efficiency and quality d. Systematic planning & monitoring

______9. Entrepreneurs have a strong belief in themselves and their own abilities.
a. Persuasion and networking c. Self confidence
b. Demography d. Culture

______10. Entrepreneurs know how to use the right strategies to influence or persuade other people.
a. Persuasion and networking c. Self confidence
b. Demography d. Culture

______11. Aling Pelita finds 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. Abrasives c. Detergents
b. Acid cleaner d. Cleaners
______12. 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 sugar or any kind of sweets.
______13. Which of the following is a material used for salad making and dessert that need great care to ensure long shelf life?
a. Glass c. Cast iron
b. Alluminum d. Stainless steel

______14. Which is NOT the considered in taking care of Glass?

a. To remove stain, use 2 tablespoon of liquid bleach per cup of water when
soaking and cleaning.
b. Use steel wool in cleaning glass
c. Use baking soda to remove grease crust and boiled vinegar as final rinse
d. Use a nylon scrub.

______15. What cleaning tool is perfect for digging out gunk stuck in the corner of pans or sweeping around a skillet to remove
that last stubborn layer of scrambled eggs or pasta. The thin piece of pointed plastic works on enamel or non-stick cookware
without causing nicks and dings.
a. Long-handled scrub brush b. Stove grater c. Plastic rubber scraper d. Thin bottle brush

______16. What materials mostly used in the kitchen and the most popular because it is light weight, attractive and less expensive;
it requires care to keep it shiny and clean?
a. Aluminum b. Copper c. Glass d. Stainless steel

______17. What is the most popular material used for tools and equipment, but it is more expensive?
a. Aluminum B. Copper C. Glass D. Stainless steel

______18. Every good chef needs to stir things, and nothing works better than using this kitchen tool. Plus, it doesn’t bring any metallic
taste into the food. What is this tool?
a. Kitchen shears b. Rolling pin c. Wooden Spoon d. Y-shaped Peeler

______19. What kitchen tool can keep your knives sharp and your cuts more enjoyably smooth and is certainly one of the most
important restaurant secrets every home cook should know?
a.Cast Iron b. Honing Rod C. Metal bar d. Copper plate

______20. Which among the choices is NOT true when it comes to cleaning and sanitizing kitchen?
a. A good cleaner, whether homemade or commercial, can save your arms from scrubbing,
as well as save the pot or appliance from wear and tear.
b. Using expensive chemicals will assure you of clean and sanitized kitchen tools and equipment.
c. A few different types of general cleaners are good to have on hand for various surfaces and situations.
d. The types of chemicals used in cleaning and sanitizing kitchen tools and equipment should be safe for food.

______21. Sherwin owns a restaurant. He is awake up to 12 midnight in order to supervise the business and sees to it that he
has enough supply of materials the next day. This kind of character shows that he is:
a Motivated b. Hardworking c. Committed d. Creative

______22. Which of the following situations is good housekeeping practice best shown?
a. A. Emptying the garbage can every other day.
b. Using imported 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 appliances
_______23. Which of the following is a material used for salad making that needs great care to ensure long shelf life?
a. Glass c. Aluminum
b. Stainless steel d. Cast iron

_______24. Which of the following appetizers are made out of thin slices of bread in different shapes?
a. Salad b. Canapé c. appetizers d. sandwich

_______25. Which of the following is small pieces or portions of highly seasoned food, usually served before a meal to
induce and stimulate one’s appetite?
a. Appetizer b. Canape c. Dessert d. Hamburger

_______26. Which of the following knife is used for trimming and paring fruits and vegetables?
a. Chef’s knife b. Paring knife c. Butcher’s knife d. French knife

_______27. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
a. Canapé b. Cocktail c. Appetizers d. Salad

_______28. Which of the following refers to all portions of highly seasoned foods. It is a combination of canapés,
olives, stuffed celery, pickled radishes and fish?
a. Hors D’Oeuvres b. Hors D’Ouevers c. Horse D, Vourves d. Hors D’Voures

_______29. Which of the following is a pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks?
a. Petite salads b. Zakuskis c. Hors D. Vourves d. Relishes

_______30. Which of the following is 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. spread b. garnish` c. butter d. cream

_______31. What are the tools and equipment needed in preparing salmon and cucumber bites?
a. Chopping board, bread knife c. pan, spatula
b. Mixing bowl, pan d. pan, bread knife
_______32. Which of the following tools and equipment is needed in preparing a canapé?
a. Citrus zester b. Oven c. bread knife d. pressure cooker

_______33. Which of the following tools and equipment is NOT needed in preparing mixed vegetable relish with cheddar cheese dip?
a. Knife b. Strainer c. chopping board d. pan

_______34. Which factor Does NOT describe balance in preparing range of appetizers?
a. Plate b. Color c. texture d. shape

_______35. What is NOT strictly visual in consideration, but important in plating in menu planning?
a. Color b. Texture c. shape d. flavor

_______36. Which one of the factors to consider when balancing colors, shapes, and texture on the plate.
a. Color b. Texture c. shape d. flavor

_______37. What factor should we consider in making variety of shapes and forms. That gives you flexibility in cutting
vegetables into different shapes.
a. Color b. Texture c. shape d. flavor

______38. A salad tool used to remove excess water from the salad greens.
a. Mixing bowl b. Salad server c. salad spinner d. cutting boards

______39. Used to hold salad ingredients for mixing, or for tossing.

a. Knives b. Cutting boards c. mixing bowls d. salad server

______40. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s, fruits and vegetables.
a. Appetizer salad b. Accompaniment salad c. main course salad d. dessert salad

______41. Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.
a. Green salads b.Vegetable salads c. composed salads d. bound salads

______42. Salad ingredients that are arranged on plate rather than being mixed together
a. fruit salad b. composed salad c. bound salad d. vegetable salad

______43. Which of the following considerations are essential in choosing ingredients for high quality salads?
a. quality and quantity b. texture and color c. freshness and variety d. crispiness and taste

______44. Which of the following guidelines is not included in making vegetable salad.
a. Cooked to a firm, crisp texture and good color c. Thoroughly drained and chilled before using
b. Cooked until completely tender and overcooked d. Marinated or soaked in a seasoned liquid

______45. Which of the following is not a factor to consider in salad preparation?

a. Contrast and harmony of colors c. Arrangement of food
b. Quality of ingredients d. Proper food combinations

______46. Which of the following procedures for quantity 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

______47. Which of the following ingredients is not used in making French dressing?
a. Egg yolk b. Oil c) Vinegar d) Sugar

______48. With regards to the Principles and practices of hygiene in preparing salads and dressing, analyze the following statement.
1. Soak the vegetable in this solution for about 1 minute. Ingredients that have to be peeled should be washed too.
2. Gently wash vegetables and pay special attention to the stems and leaves.
a. statement 1 is true 2 is false c. both statements are false
b. statement 2 is true 1 is false d. both statements are true

______49. Statement 1 Rinse the tap water in vegetables several times to ensure that there is no remaining detergent or soap.
Statement 2 The vegetables may further be sanitized in a mild solution of potassium permanganate or hypochlorite by
soaking for about a minute, then rinsing them.
a. statement 1 is true 2 is false c. both statements are false
b. statement 2 is true 1 is false d. both statements are true

______50. Statement 1 Vigorously wash vegetables and pay special attention to the water stems and leaves.
Statement 2 Spin-dry the vegetables in a salad spinner, or dry by putting them under the sun.
a. statement 1 is true 2 is false c. both statements are false
b. statement 2 is true 1 is false d. both statements are true

Prepared by: Checked by:

Edwin G. Tiqui Lea M. Basco

Cookery Teacher School Head