Pangasinan State University

Sta. Maria Campus

Sta. Maria, Pangasinan
College of Teacher Education

1st QUARTER EXAM

I. Multiple Choice: Direction. Encircle the best answer.
1. What cooking material is mostly used in the kitchen and the most popular
because it is lightweight, attractive and less expensive?
A. Stainless steel
B. Aluminum
C. Glass
D. Broiler
2. It is used for salad making and dessert but not practical for top or surface
cooking.
A. Cast iron
B. Knife
C. Mixing bowl
D. Glass
3. What refers to kitchen tools that is used to open food containers?
A. Grater
B. Peeler
C. Can opener
D. Scissors
4. Which of the following knife is used for trimming and pairing fruits and
vegetables?
A. Butcher knife
B. French knife
C. Paring knife
D. Shears
5. It is used for mashing cooked potatoes, turnips, carrots or often soft cooked
vegetables.
A. Egg beater
B. Potato masher
C. Shears
D. Garlic press
6. It is cleaning compound that commonly referred to as degreases, they are used
on surfaces where grease has burned on.
A. Solvent cleaners
B. Acid cleaners
C. Abrasives
D. Detergents
7. What is the method used to increase the contact time of the chemical solutions to
improve cleaning with less mechanical force?
A. Clean in place
B. Mechanical
 C. Foam
D. Clean out of place
8. The factor that influence the cleaning process that needs complete removal
during the cleaning process and will affect the cleaning compound used, along
with the method of cleaning.
A. Water
B. Soil
C. Mechanical
D. Foam
9. It is a French term which means “ set in place “.
A. Garde manger
B. Hors d’oeuvre
C. Canapé
D. Mise’ en place
10. This kitchen tool is used for manipulating foods like spreading.
A. Spatula
B. Rubber spatula
C. Scraper
D. Knife
11. Refers to equipment used for keeping cold foods chilled for service.
A. Chiller
B. Cooler
C. Freezer
D. Refrigerator
12. These are foods which stimulate appetite, through their attractive appearance,
fragrance or appealing flavor.
A. Canapé
B. Appetizers
C. Salad
D. Hors d’oeuvre
13. These appetizers are served preceding a meal, between the soup and fish
course.
A. Cold hors d’oeuvre
B. Hot hors d’oeuvre
C. Hot appetizers
D. Hot and cold appetizers
14. Who were originally introduced the appetizers as a buffet in the early third
century B.C?
A. Athenians
B. Americans
C. Indians
D. Japanese
15. It is used as board for cutting fruits and vegetables.
A. Board
B. Cutting board
C. Chopping board
D. Charcuterie board
16. What is the part of canapés that holds the spread and garnish?
 A. Spread
B. Base
C. Topping
D. Garnish
17. Appetizers can be more appreciated if presented _______.
A. Badly
B. Attractively
C. Super attractive and over design
D. Exaggeratedly
18. Select foods and garnishes that offer variety and contrast.
A. Balance
B. Portion size
C. Color
D. Shape
19. It is the process of arranging and decorating food to enhance food presentation.
A. Platter presentation
B. Plating
C. Designing the platter
D. Basic platter
20. A decoration or embellishment in which the use of lemon slices, parsley and
other edible items create a good food presentation.
A. Garnish
B. Presentation
C. Plating
D. Decoration
21. This is important for presentation as well as for costing.
A. Planning
B. Budget
C. Portion size
D. Slices
22. If there are small infants and toddlers in the house, the housekeeper may be
responsible for caring for them.
a. Child and Elder Care c. Children
b. Babysitters d. Childcare