Department of Education

REGION X-NORTHERN MINDANAO

SANTIAGO NATIONAL HIGH SCHOOL
(formerly ICENHS-Santiago Annex)
PUROK 5B-SANTIAGO, ILIGAN CITY
3rd QUARTER EXAM
COOKERY
SY: 2022-2023
APRIL 20-21, 2023

NAME: __________________________________ GRADE LEVEL & SECTION: _________

Directions: Read the statement carefully then SHADES CLEANLY THE PAPER PROVIDED by the PROCTOR
that best describes the statement.

DESSERTS
1. Which of the following tools is used for measuring small quantity of
ingredients like salt, baking powder and others.
A. measuring cup b. measuring spoon c. funnels d. spatula

2. Which of the following tools and equipment is used to chop, blend, mix, whip, puree, grate, and liquefy foods?
A. blender b. mixerc. grater d. range

3. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain, wash or
cook ingredients from liquid.
A. canister b. colander c. Mixing bowl d. soup bowl

4. It is a chamber or compartment used for cooking, baking, heating, or drying.

A. Blender b. burner c. Mixer d. oven

5. The statement “Dessert balances out a meal and gives “closure” to the meal” means:
A. from soup to main dish it will give a justification of your capacity to pay.
B. from soup to main dish it will give a balance in terms of taste and nutritional value.
C. dessert is the last eaten after a meal.
D. eating foods will never be complete without eating desserts.

6. Which of the following statement is the right reason in easting dessert?

A. It will make you feel like a kid again c. it is romantic
b. Dessert can be an opportunity to be creative d. all of the above

7. Which of these sauce is best for a simple dessert?

a. cold b. light c. hot fudge d. rich

8. All of the following are characteristics of good fruit desserts, EXCEPT

a. appetizing aroma c. simple and attractive
b. slightly chilled temperature d. moderately sweet

9. Is coming from different resources as well as another excellent dessert that is ready to serve.
-cooking is the art of adjustment-
 a. custard b. light c. cheese d. puddings

10. What is the common element linking virtually all desserts?

a. fruit b. sugar c. gelatin d. egg white

11. In plating and presenting food, which among the following statement is related to texture?
a. Enhances plate presentation c. Plays important part in plate presentation
b. Adds visual interest to the food d. Serves as frame of the presentation

12. How do you plate desserts?

a. choosing the plate is not required c. you can choose any kind of edible to garnish
b. contrast the texture and colors d. cleaning your hands is through washing it properly.

13. Which of the following guidelines should not be practiced in plating dessert?
a. Layer flavors and texture c. Don’t crowd the plate
b. Make garnishes edible d. Use monotype of plate

14. What should be the proper characteristics of garnish?

a. should be edible c. has a relationship to the dessert
b. contrast in color d. all of the above

15. The purpose of storing dessert is to

a. increases its volume c. softens food tissues
b. improves the palatability d. enhances freshness and quality

16. Which of the following sanitary practices is not true in storing desserts?
a. Wash utensils and equipment thoroughly c. Store foods and ingredients in a dry place
b. Keep away from food when you are ill d. Safeguard the food during distribution

17. It is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or
mechanically.
a. Bleaching b. handwashing c. Ware washing d. washing machine

18. It is a disease that results from eating food containing toxins from bacteria, molds or certain plants or
animals.
a. Food borne bacteria c. Food borne infection
b. Food borne illness d. Food borne intoxication

19. What is the process of putting your product into containers for easy distribution?
a. Packaging b. labeling c. Wrapping d. storing

20. This term refer to packaging in large standardized containers for efficient shipping and handling
a. aseptically b. packaging c. bulk d. containerization

21. Which of the following material is made from wood pulp and used for flexible packaging of goods?
a. Cellophane b. glass c. metal d. paper

22. A thin and transparent material that is made of cellulose and contains variable amount of water and
softener.
a. cellophane b. glass c. metal d. paper
23. Which of the following shows canned food packaging?

-cooking is the art of adjustment-

 a. b. c. d.
24. Fruits and vegetables are placed in glass jars and sealed in the jars by heating the jars and then placing a
rubber stopped jar top on the jar.
a. Freezing and chilling food b. Home Canned Foods c. Foil Packaging d. Canned foods

25. What are the best food to apply in Foil Packaging?

a. berries and other fruits c. dried fruits, baked goods or grain products.
b. meat to vegetables to fruit d. fresh fruits and vegetable

26. one of the innovative methods of commercial food packaging

a. Freezing and chilling food b. Home Canned Foods c. Foil Packaging d. Canned foods

PEC’s, ENVIRONMENT and MARKET

27. Anna is innovative whom she has an edge over other competitors, which of the ff. describes her?
a. self-disciplined b. self-confidence c. profit oriented d. creative

28. always looking for an opportunity to have/earn income.

a. decision making b. self-confidence c. profit oriented d. creative

29. Which personal characteristic of successful entrepreneurs reflects that successful entrepreneurs work until
the job is done?
a. persistent b. self-confidence c. networking d. creative

30. Which personal characteristic of successful entrepreneurs reflects that successful entrepreneurs develop a
plan of action and make decisions to help achieve that plan?
a. independent b. self-confidence c. risk-takers d. goal-oriented

31. Emma and Ivy are considering beginning a food chain business. They have been collecting, reviewing, and
interpreting the surveys they distributed last week about their business idea. Emma and Ivy are in what stage of
the entrepreneurial process?
a. discovery b. actualization c. harvesting d. concept development

32. Which personal characteristic of successful entrepreneurs reflects that successful entrepreneurs are
accountable for their actions?
a. inquisitive b. creative c. persistent d. responsible

33. Entrepreneurs are usually people with ideas, initiative and skills to lead and manage the business.
a. Power Cluster b. Planning Cluster c. Achievement Cluster d. Hardworking

34. These are luxuries, advantages and desires that every individual considers beyond necessity.
a. wants b. desires c. requirements d. needs

35. This is the introduction of new ideas to make the product and services more attractive and saleable to the
target customers.
a. new idea b. creativity c. product development d. innovation

36. A managerial tool used to assess the environment and to gather important information that can be used for
strategic planning.
a. environmental scanning b. SWOT Analysis c. WOTS Analysis d. survey analysis

-cooking is the art of adjustment-

37. These are the things that people cannot live without in a society.
a. wants a. wants b. desires c. requirements d. needs

38. What is the first step to process in product development?

a. Analyze Competitive Products c. Identify Customer Needs
b. Establish Target Specifications d. Generate Product Concepts

39. This is a meaningful and unforgettable statement that captures the essence of the brand.
a. product naming b. unique selling proposition c. branding d. tagline

40. A marketing practice of creating name, symbol or design that identifies and differentiate a product from the
other products.
a. product naming b. unique selling proposition c. branding d. tagline

EGGS

41. The egg contains of high quality of __________ nutrient so that if often used as a standard reference for
biological values.
a. vitamins b. mineral c. protein d. carbohydrates

42. it is the outer cover and it accounts for the 9-12% of the egg depending on the size
a. chalaza b. egg white c. egg yolk d. shell

43. Which of the following vitamins cannot found in eggs?

a. B1 b. C c. D d. K

44. Egg contains a lot of nutrients EXCEPT for _____

a. calcium b. calories c. protein d. vitamin c

45. How to identify fresh eggs?

a. cleanliness b. stored properly
c. rough when touch d. shape

46. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg.
a. Chalaza b. Germinal disc c. Shell d. Yolk

47. is called ____

a. poach/basted egg b. over hard c. omelet d. scramble egg

48. Sold individually, by dozen, in trays or in case or half case. Does not undergo any process.
a. dried eggs fresh eggs c. frozen eggs d. all of the above

49. Which of the following shown uses of an eggs in culinary?

a. as binding, thickening agent, and gelling agents b. as foam
c. eggs as emulsifier d. all of the above

50. It is a disease that results from eating food containing harmful microorganism.
a. Food borne bacteria b. Food borne illness
c. Food borne infection d. Food borne intoxication

-cooking is the art of adjustment-

-cooking is the art of adjustment-
 Department of Education
REGION X-NORTHERN MINDANAO
SANTIAGO NATIONAL HIGH SCHOOL
(formerly ICENHS-Santiago Annex)
PUROK 5B-SANTIAGO, ILIGAN CITY
3rd QUARTER EXAM
BREAD and PASTRY PRODUCTION
SY: 2022-2023
APRIL 20-21, 2023

NAME: __________________________________ GRADE LEVEL & SECTION: _________

Directions: Read the statement carefully then SHADES CLEANLY THE PAPER PROVIDED by the PROCTOR
that best describes the statement.

PEC’s, ENVIRONMENT and MARKET

1. Anna is innovative whom she has an edge over other competitors, which of the ff. describes her?
a. self-disciplined b. self-confidence c. profit oriented d. creative

2. always looking for an opportunity to have/earn income.

a. decision making b. self-confidence c. profit oriented d. creative

3. Which personal characteristic of successful entrepreneurs reflects that successful entrepreneurs work until
the job is done?
a. persistent b. self-confidence c. networking d. creative

4. Which personal characteristic of successful entrepreneurs reflects that successful entrepreneurs develop a
plan of action and make decisions to help achieve that plan?
a. independent b. self-confidence c. risk-takers d. goal-oriented

5. Emma and Ivy are considering beginning a food chain business. They have been collecting, reviewing, and
interpreting the surveys they distributed last week about their business idea. Emma and Ivy are in what stage of
the entrepreneurial process?
a. discovery b. actualization c. harvesting d. concept development

6. Which personal characteristic of successful entrepreneurs reflects that successful entrepreneurs are
accountable for their actions?
a. inquisitive b. creative c. persistent d. responsible

7. Entrepreneurs are usually people with ideas, initiative and skills to lead and manage the business.
a. Power Cluster b. Planning Cluster c. Achievement Cluster d. Hardworking

-cooking is the art of adjustment-

8. These are luxuries, advantages and desires that every individual considers beyond necessity.
a. wants b. desires c. requirements d. needs

9. This is the introduction of new ideas to make the product and services more attractive and saleable to the
target customers.
a. new idea b. creativity c. product development d. innovation

10. A managerial tool used to assess the environment and to gather important information that can be used for
strategic planning.
a. environmental scanning b. SWOT Analysis c. WOTS Analysis d. survey analysis

11. These are the things that people cannot live without in a society.
a. wants a. wants b. desires c. requirements d. needs

12. What is the first step to process in product development?

a. Analyze Competitive Products c. Identify Customer Needs
b. Establish Target Specifications d. Generate Product Concepts

13. This is a meaningful and unforgettable statement that captures the essence of the brand.
a. product naming b. unique selling proposition c. branding d. tagline

14. A marketing practice of creating name, symbol or design that identifies and differentiate a product from the
other products.
a. product naming b. unique selling proposition c. branding d. tagline

BAKING
15. it means to cover cakes with icing
a. Frost b. Ganache c. Garnishing d. Gateau

16. cook food in a dry heat method inside an oven

a. blendb. Assembling c. commis d. baking

17. What sweet soluble organic compound belongs to the carbohydrate group of foods?
a. flour b. milk c. shortening d. sugar

18. What coating is applied to food to make the food shiny or glossy?
a. custard b. ganache c. glaze d. syrup

19. It refers to fine white flour made from soft wheat which contains 7-9% protein.
a. all-purpose flour b. bread flour c. pastry flour d. cake flour

20. Gases that cause the batter to rise. It also increases tenderness when any fat is added to a flour mixture.
a. eggs b. water c. leavening d. shortenings

21. Made from hydrogenated vegetable oil. It contains 80-85 percent fat and 10-15 percent water.
a. eggs b. waterc. leavening d. shortenings

22. Sift to remove lumps and scoop it to fill the measuring cup until it overflows. Do not shake the measuring
cup but level it with a spatula or the edge of a knife
a. Solid fats b. liquid ingredients c. flour d. Baking powder/ baking soda

23. A graduated measuring cup is used. Set the cup on a level surface. Never lift the cup while measuring.
Read the scale from the side of the cup.

-cooking is the art of adjustment-

 a. white sugar b. solid fats c. flour d. Baking powder/ baking soda
24. What sugar is pulverized into powder to prevent caking?
a. caster sugar b. confectioner sugar c. granulated sugar d. white sugar
25. Butter is creamed with sugar until the mixture is light then; whipped egg
whites are folded into the butter.
a. one stage method b. sponge Method c. creaming Method d. chiffon Method

26. Which refers to getting the right number of serving from a recipe and serving the right amount?
a. mark-up b. portion control c. weight d. yield

27. also called as conventional method

a. creaming Method b. two-Stage Method c. One-Stage Method d. flour-batter method

28. What is the correct method to check for cake doneness?

a. when the center of the cake is pressed it does not spring back
b. insert a toothpick or cake tester
c. top sinks in the middle
d. insert a spoon

29. Which is NOT an appropriate way to prepare pans for a shortened cake?
a. use ungreased pans c. grease and flour
b. grease and line with wax paper d. grease and line with parchment paper

30. Which of the following shows a chiffon cake?

a. b. c. d.
31. What ingredient makes an angel food cake rise?
a. baking powder b. baking soda c. beaten egg whites d. yeast

32. shows a. fold in the sifted dry ingredients c. pour the batter in prepared pans
b. sift the dry ingredients together d. mix well after each addition

33. Which is a rich cream made of chocolate and heavy cream?

a. butter cream b. custard c. ganache d. syrup

34. What coating is applied to food to make the food shiny or glossy?
a. custard b. glaze c. ganache d. syrup

35. It is a mixture of butter and sugar that has been creamed together to make a fluffy frosting.
a. buttercream b. fondant c. ganache d. icing

36. a. buttercream b. fondant c. ganache d. icing

37. Select the correct procedure in preparing a chiffon cake?
a. mix all dry ingredients and make a well at the center before adding the batter mixture.
b. boil sugar and water and syrup together over low fire to form a threadlike.
c. boil all-purpose cream and chocolate until chocolate melt. Add instant coffee.
d. beat butter until soft and creamy.

38. Is a transparent cup with lines, called marker lines, to indicate the volume of liquid.
a. measuring cups b. liquid measuring cup c. measuring spoon d. mixing bowl
39. It is a kitchen tool used for stirring, whisking, or beating.
a. Spatula b. Rubber scraper c. Mixer d. ladle

40. Which one is not a Baking tool?

-cooking is the art of adjustment-
 a. Icing spatula b. Mixing bow c. Cake pan d. omelet pan

41. It is a tool used to apply and spread icing, frosting, and buttercream.
a. Rubber Scraper c. Angel food cake knife
b. Pastry Brush d. Icing Spatula

42. Mixing bowl is used for ___________-.

a. Used in baking cakes c. Used in measuring ingredients
b Used for mixing baking ingredients d. Used in storing baking ingredients

43. Refrigerator and Cooler are considered as

a. Tools c. Utensils
b. Equipment d. Supplies

44. How will you stored your buttercream frosting?

a. Buttercream can be stored in an airtight container
b. A decorated cake with buttercream frosting can be store in a room temperature
c. Buttercream frosting can be frozen
d. All of the above

45. It is a filling that should be refrigerated EXCEPT

a. whip cream b. jelly filling c. fresh fruit filling d. custard filling
46. What is the difference between tools and equipment?
a. There is no difference between tools and equipment
b. Tools are the utensils used in cooking while equipment are larger that uses energy
c. Tools are huge that needs energy while equipment are handy just like utensils
d. None of the above

47. How many months can a Chiffon cake last if stored in a freezer?

a. 2 months c. 5 months
b. 1 Month d. 3 months

48. How many days can a Sponge cake last if stored at room temperature?
a. 5 days c. 10 days
b. 7 days d. 15 days

49. What is the difference of storing Ganache and Meringue Style Frosting?
a. Ganache can be stored at room temperature for up to 2 days before using while Meringue style
frosting it needs to be refrigerated.
b. Ganache it needs to be refrigerated while Meringue style frosting can be stored at room temperature
for up to 2 days before.
c. Ganache and Meringue style frosting can be stored at room temperature for up to two days.
d. Ganache and Meringue style frosting can’t be stored.

50. Why it is important to understand the proper way of storing cakes?

a. Proper storage will help maintain the freshness of the cake, keeping it moist and delicious for longer.
b. Improperly stored cakes can develop harmful bacteria that can cause foodborne illnesses. Knowing
how to store cakes properly can help prevent this.
c. Proper storage can also help the cake maintain its appearance, preventing it from becoming dried
out, cracked or discolored.
d. All of the above
-cooking is the art of adjustment-
-cooking is the art of adjustment-