Republic of the Philippines

Department of Education
Region VI – Western Visayas
SCHOOLS DIVISION OF CAPIZ
Banica, Roxas City
Tel. Number: (036) 620-2371-73, Fax: (036) 621-0974
Website: http://depedcapiz.ph

COOKERY NC II
GRADE 11

Direction: Read each question carefully and choose the correct answer from the
given choices. Write the letter only on your answer sheet.

1. It refers to a small electrical appliance such as mixer or refrigerator.

A. Cooking materials C. Kitchen tools
B.Equipment D. Measuring tools

2. Alfred accidentally swallowed a poison. What first aid treatment should be

done?
A. Give him a glass of water
B. Give him a spoonful of sugar
C. Read the label of the poisonous thing
D. Remove anything in his mouth

3. Who originally introduced the appetizer?

A. Americans C. Egyptians
B. Athenians D. French

4. What is an appetizer that is made out of thin slices of bread in different

shapes?
A. Canapés C. Hors D’ Oeuvres
B. Cocktails D. Relishes

5. Which are the examples of spreads?

A. Cheese, jam & mayonnaise
B. Peanut butter, mayonnaise & cheese
C. Flavored butter, flavored cream cheese & meat or fish salad spreads
D. Flavored butter, jam & meat or fish salad spreads

6. Lena would like to make a potato salad. What kitchen tool will she used to
remove the potato skin?
A. Citrus zester C. Grater
B. Cutting board D. Peeler

7. Which is NOT an ingredient of salad dressing?

A. Egg yolk C. Oil
B. Lemon Juice D. Water
8. Which of the following structures of a salad is an edible decorative item that
gives eye appeal and adds flavor to the food?
A. Base C. Dressing
B. Body D. Garnish

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9. The following are steps in preparing a Mixed Green Salad EXCEPT ________.
A. Crisp the greens. Refrigerate green in a colander cover with damp cloth.
B. Mixed the greens.
C. Return the vegetables in the refrigerator.
D. Wash green thoroughly and drain it well.

10. These appetizers are usually served with dips.

A. Chips C. Cut vegetables
B. Green salad D. Grilled meat

11. Which tool is used to measure serving of soft foods such as filling ice cream
and mashed potato?
A. Baster C. Scooper
B. Potato masher D. Scoop or dipper

12. What is a plastic, serrated edge knife that is designed to slice lettuce without
causing the edges to turn brown?
A. Bread toaster C. Lettuce knife
B. Grill D. Mixing spoon

13. It is the most important principle for sandwich safety after preparation to
avoid spoilage?
A. 4 – 40 – 140 C. 40 – 140 - 4
B. 4 – 140 – 40 D. 140 – 4 – 40

14. Which kitchen knives is used to cut thick sandwiches?

A. Butcher knife C. Paring knife
B. Deli knife D. Sandwich knife

15. It is a small flat, round bladed utensil that is serrated on one side and smooth
on the other, used to apply food spreads over bread slices.
A. Cutting board C. Sandwich spatula
B. Measuring spoon D. Serrated knife

16. What is the purpose of storing desserts?

A. Enhance freshness and quality C. Increase its volume
B. Improve the palatability D. Soften food tissues

17. Which of the following is considered the simplest dessert?

A. Custards C. Gelatins
B. Fruits D. Puddings

18. Why do we need to eat desserts and sweets?

A. It is fattening.
B. It is damaging our teeth.
C. It is an opportunity to experience different flavors.
D. It is the start of the meal.

19. The following are characteristics of good fruit desserts EXCEPT_________.

A. Appetizing aroma C. Simple
B. Dirty appearance D. Slightly chilled

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20. How do we store dessert sauces?
A. It should be kept in airtight containers and stored in a cool dry place.
B. It should be kept in a Tupperware and stored in a cool dry place.
C. It should be kept in airtight containers and stored in freezer.
D. It should be kept in dinnerware containers and stored in a hot place.
21. A sweet course or dish which is usually served at the end of the meal.
A. Appetizer C. Sauce
B. Dessert D. Stock

22. Which chemical is used to disinfect, sanitize, and deodorize tools and
equipment?
A. Ammonia C. Chlorine
B. Carbonic acid D. Timsen

23. What temperature is applied in sanitizing built in equipment?

A. 150°F C. 250°F
B. 200°F D. 300°F

24. A flat Italian bread, a cousin of pizza an inch or more thick and rich in olive
oil.
A. Pita C. Focaccia
B. Lavash D. Tortillas

25. It is meant to bind the sandwich providing an improvement of both flavor and
texture.
A. Base C. Moistening Agent
B. Filling D. Structure

26. Tom wanted to eat a heavy dinner, but before his main course, he wanted to
eat something that stimulates his appetite first, what classification of salad it
refers?
A. Fruit salad C. Main course Salad
B. Composed Salad D. Appetizer salad

27. Which of the following ingredients can be used in dessert salad?

A. Avocado C. Pasta
B. Chinese Cabbage D. bread

28. You are tasked to present the pinwheel sandwiches for the party, what is the
correct way to present this sandwich.
A. Place the pinwheel sandwiches in a circular design tray facing upward to
show the colors of the food items.
B. Place the pinwheel sandwiches in a tiered design tray showing the colors of
the food items.
C. Arrange the pinwheel sandwiches by placing it on the edge of the tray
showing
the colors of the food items.
D. Place pinwheel sandwiches by placing it on the edge of the tray with
another
sandwich.

29. It is one of the information that must be included in the packed sandwich.
A. Product description and date of expiration

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 B. Product storage requirements, and description,
C. Product name, storage requirements and expiration date
D. Product description, storage requirements and expiration date

30. Which of the following situations is good housekeeping practice best shown?
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

31. Which of the following appetizers are made of seafood or fruit, usually with a
tart or tangy sauce?
A. Canape C. Relish
B. Cocktail D. Salad

32. It refers to a salad tool used to remove excess water from the salad greens.
A. Cutting boards C. Salad Spinner
B. Salad server D. Mixing Bowl

33. Which of the following ingredients is not used in making French dressing?
A. Egg yolk C. Vinegar
B. Oil D. Sugar

34. It is an emulsifier dressing and served as a base for wide variety of other
dressings.
A. Egg yolk C. Oil and vinegar dressing
B. Sauce D. Mayonnaise

35. Which of the following is considered the simplest dessert?

A. Custard C. Gelatin
B. Fruits D. Puddings

36. Which of the following cannot be used as a garnishing in dessert?

A. Fruit C. Chocolate
B. Nut D. Flower

37. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
A. Hot fudge C. Rich sauce
B. Hot sauce D. Light sauce

38. Which of the following containers is used to store sauces?

A. Airtight jar C. Medium-sized bowl
B. Plastic bottle D. Small plastic bag

39. This term refer to packaging in large standardized containers for efficient
shipping and handling.
A. Aseptically C. Packaging
B. Bulk D. Containerization

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40. Packaging material which is made from limestone, sand, soda and ash.
A. Cellophane C. Metal
B. Glass D. Paper

41. Daniel will prepare fruit salad, what factor should he consider in buying
fruits?
A. Brand C. Price
B. Freshness D. Quantity

42. These are flat, heated surfaces where food is directly cooked.
A. Bread toaster C. Ovens
B. Griddles D. Salamanders

43. It is considered a small broiler, primarily for browning or glazing the tops of
sandwiches.
A. Bread toaster C. Ovens
B. Griddles D. Salamanders

44. Sliced bread dipped in an egg and milk mixture and lightly fried.
A. Canape C. Pancake
B. French toast D. Waffle

45. Smooth filling for these kinds of sandwiches because they do not have bulk
and
can be spread thinly.
A. Pinwheel C. Multi-decker
B. Tea sandwiches D. Wrap sandwich

46. Hamburger is the most popular example of this kind of hot sandwich.
A. Deep-fried C. Hot open-faced
B. Grilled D. Regular sandwich

47. This consists of one or more stacked ingredients, layered or folded within or on
the structure, to form the sandwich.
A. Base C. Garnish
B. Filling D. Spread

48. The part which the ingredients are placed consists of bread or dough produce
that is whole or sliced.
A. Base C. Garnish
B. Filling D. Spread

49. These refers to ingredients such as sliced or cooked meat, poultry, and cheese.
A. Condiments C. Miscellaneous
B. Fillings D. Spreads

50. It is also called a toast sandwich, cheese toasties, or grilled cheese.

A. Clubhouse C. Multi-decker
B. Grilled Cheese Sandwich D. Pinwheel

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