Republic of the Philippines

Department of Education
CORDILLERA ADMINISTRATIVE REGION
SCHOOLS DIVISION OF MOUNTAIN PROVINCE

PERIODICAL TEST IN TLE- HE- COOKERY 9

QUARTER 1

Instructions: Read carefully and understand what is being asked. Choose the letter of the correct answer then
write it on the answer sheet provided.

1. The process of removing food and other types of soil from a surface, such as a dish, glass, or cutting
board.
A. Washing
B. Cleaning
C. Sanitizing
D. Storing

2. commonly referred to as degreasers, they are used on surfaces where grease has burned on.
A. Acid Cleaners
B. Detergents
C. Solvent Cleaners
D. Abrasives

3. Choose the WRONG step on how to clean a refrigerator/freezers

A. Dry with a paper towel or clean with dishtowel immediately after cleaning.
B. Wash inside shelves and trays at least twice a week with baking soda.
C. Wipe up spilled foods immediately.
D. None of the above

4. Choose the WRONG chemical used for cleaning and/or sanitizing kitchen tools and equipment
A. Carbonic Acid
B. Chlorine
C. Phthalates
D. Timsen
E.
5. It refers to the creation and maintenance of conditions that prevent food contamination or food-borne
illness.
A. Cleaning
B. Rinsing
C. Washing
D. Sanitizing
6. This will ensure that any germs which might have remained even after you emptied out the rubbish will
die and cannot multiply.
A. Wash and disinfect your rubbish bin once a week
B. Remove unnecessary clutter from surfaces
C. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects
D. Wash surfaces that get touched

7. Choose the WRONG first aid procedure caused by chemical poisoning.

A. If the suspected poison is a household cleaner or other chemical, read the label and follow
instructions for accident poisoning. If the product is toxic, the label will likely advise you to call the
hospital/doctor.
B. If the poison is spilled on the person’s clothing, remove the clothing and pour the body with
continuous tap water.
C. If the person has been exposed to poisonous fumes, such as carbon monoxide, get him or her into
fresh air immediately.
D. Administer Ipecac syrup to partially empty a person’s stomach after a poison.

8. Used to remove the skin covering of fruit and vegetables.

A. Channel knife
B. French knife
C. Zester
D. Paring knife

9. Small dish served before a meal- hot or cold, served at the dinner table as a part of the meal or they
may be served before seating and between courses.
A. CANAPES
B. HORS D' OEUVRES
C. BRUSCHETA
D. ANTIPASTO

10. A slice of Italian bread, tossed, rubbed with crushed garlic, and drizzled with olive oil. Served with
toppings, the most common of which is seasoned, diced fresh tomatoes.
A. CANAPES
B. HORS D' OEUVRES
C. BRUSCHETA
D. ANTIPASTO

11. These containers have smooth, rounded interior surfaces with no creases to retain some mixture.
A. Measuring cups
B. Mixing bowls
C. Glass measuring cup
D. Colander

12. Appetizers were originally introduced by the Athenians as a buffet in the early?
A. Third century B.C.
B. Second century B.C.
C. Nineteenth century
D. 1860s
13. Generally used to remove heavy accumulations of soil that are difficult to remove with detergents,
solvents and acids. These products must be carefully used to avoid damage to the surface being
cleaned.
A. Acid Cleaners
B. Detergents
C. Solvent Cleaners
D. Abrasives

14. A French culinary phrase which means "putting in place" or "everything in its place".
A. crudités’
B. mise en place
C. tapas
D. caviar

15. The process of preserving food by means of refrigeration.

A. Refrigerate
B. Cold storage
C. Chilling
D. Freezing

16. Application of low temperature that changes the state of water in the food from liquid to solid ice.
A. Refrigerate
B. Cold storage
C. Chilling
D. Freezing

17. To reduce the temperature of food.

A. Refrigerate
B. Cold storage
C. Chilling
D. Freezing

18. To keep food cold or cool.

A. Refrigerate
B. Cold storage
C. Chilling
D. Freezing

19. Which is the qualification of suitable container for storing appetizers and salad?
A. Storage container must be washable
B. You must be able to sanitize them for future use
C. They must be stackable for easier storage when not in use
D. All of the Above

20. It is often served preceding a meal, they are served as the food at cocktail parties involving alcoholic
beverages.
A. ala carte
B. Hors d’eouvres
C. Canapés
D. Appetizers
21. It may consist of two kinds of cold meat, such as ham, smoked beef, peppered ham. Sauce can be
served at the side.
A. Grisson Platter
B. Hors d’oeuvres Platter
C. Assorted hors d’oeuvres
D. Rich hors d’oeuvres

22. still a classical form of presentation. Lobster should always be included. The hors d’oeuvres dish
system in conjunction with a silver platter can be used, but it is also possible to arrange the center
pieces on a silver platter covered with meat jelly and served with accompaniments in a small separate
bowls or container.
A. Grisson Platter
B. Hors d’oeuvres Platter
C. Assorted hors d’oeuvres
D. Rich hors d’oeuvres

23. A well-presented platter with a limited choice of simple or more expensive foods. The basic rules is
“small quantity, but big in quality” and at the same time attractively served.
A. Grisson Platter
B. Hors d’oeuvres Platter
C. Assorted hors d’oeuvres
D. Rich hors d’oeuvres

24. It can be served in special portioned platters with dishes or even from a serving cart.
A. Grisson Platter
B. Hors d’oeuvres Platter
C. Assorted hors d’oeuvres
D. Rich hors d’oeuvres

25. Two or more ____ on a plate are usually more interesting than one. Garnish is also important.
A. Shapes
B. Textures
C. Color
D. Balance

26. Plan for variety of ____ and forms. Cutting vegetables into different ____ gives you great flexibility
A. Shapes
B. Textures
C. Color
D. Balance

27. The rules of good menu ____ also apply to plating. Select foods and garnishes that offer variety and
contrast.
A. Flavors
B. Textures
C. Color
D. Balance
28. Ingredients are very well - cooked appetite Ingredients are well - cooked Ingredients are overcooked
Ingredients are overcooked No attempt.
A. Flavors
B. Textures
C. Color
D. Balance

29. It should stimulate appetite, and therefore should always be served at the first course in the menu.
A. Hot Hors d’oeuvres
B. Cold hors d’oeuvres
C. Hors d’oeuvres Platter
D. Rich hors d’oeuvres

30. Served between the soup and fish course.

A. Hot Hors d’oeuvres
B. Cold hors d’oeuvres
C. Hors d’oeuvres Platter
D. Rich hors d’oeuvres

31. Which is not a step/procedure on making an oyster and clams cocktail.

A. Place cocktail sauce in a small cup in the center or at the side of the plate.
B. Arrange on flat plates, preferably on a bed of ice.
C. Garnish with dill.
D. Provide lemon wedges

32. Which is not a step/procedure on making a Fruit Cocktail.

A. Add fresh lemon or lime juice to fruit mixtures to provide necessary tartness. A simple wedge of
melon with lime is a refreshing cocktail. Add a few drops of flavored liqueur to improve flavor.
B. Garnish the dish attractively with lettuce or greens with lemon wedges.
C. Cut fruits into desired shapes.
D. Use fruits that are pleasantly tart and not too sweet.

33. Which is not a step/procedure on making a salmon and cucumber bites.

A. Arrange seafood in a stemmed glass or in a small, cup-shaped bowl in a bed of ice. Cocktail sauce
maybe put in the glass first and arranged the seafood on top, partially immersed. Or the cocktail
sauce may be added as toppings
B. In a bowl, mix lemon zest, lemon juice, crème, and pepper.
C. Garnish with dill.
D. To assemble, top a cucumber slice with a strip of salmon, a dollop (about 1/2 tsp) of crème mixture.

34. Which is not a step/procedure on making a relishes.

A. Cut into sticks or other attractive bite size shapes.
B. Hold vegetables for a short time in ice water to become crisp
C. Serve with dips.
D. Add fresh lemon or lime juice to fruit mixtures to provide necessary tartness.

35. Which is not a step/procedure on making a Canapés from toast.

A. Toast the slices in the oven.
B. Cut into sticks or other attractive bite size shapes.
C. Trim crusts from unsliced Pullman loaves. Save trimmed crusts to be used as breadcrumbs.
 D. Cover with a thin, even layer of spread and cut into desired shapes with a knife. Make the cuts neat
and uniform.

36. Which is not a step/procedure on making a mixed vegetables relish with cheddar cheese dip.
A. Cut vegetables into sticks or decorative bite size shapes.
B. Wash vegetables well.
C. Arrange vegetables in a platter with crushed ice to maintain crispness. Serve with cheddar cheese
dip.
D. Serve with dips.

37. Choose the WRONG Sanitary Practices when Storing Appetizers

A. Handle the food properly to prevent spoilage and contamination.
B. Wash of utensils and equipment thoroughly
C. Keep hand contact of ingredients and food to a minimum
D. Keep away from food when you are healthy.

38. Choose the WRONG guidelines in storing appetizers.

A. Prepared food must be chilled until ready to serve.
B. Prepared raw food can be stored and freeze for no longer than 6 days.
C. Fresh foods should be kept for 3 to 5 days only, but it is recommended to purchase fresh
ingredients from the market.
D. Temperature is important in food storage. Ideal storeroom temperature is between 10 to20°C, cool
rooms at between 2 to 4°C, and freezer at between 18 to -24°C.

39. Choose the WRONG guidelines in storing appetizers.

A. Perform the wrapping rotation. wrapping rotation means putting all new stock to the rear or back
part of the storage area. This is done to prevent stockpiling old items then exceed their use by date.
This process is also known as F.I.F.O. ‘First In, First Out’ method.
B. Stock the heavy items on the bottom shelves as position is important when storing stock to make
the containers stable. Separate the storage of raw and cooked ingredients. Raw meats should not
be placed above raw or cooked food for it may drip and contaminate the food kept below.
C. Label the stock items, particularly the frozen items. Labelling is important to identify the ingredient,
date and supplier details.
D. Classify the commodities into three categories namely perishable, semi perishable and non-
perishable.

40. Choose the WRONG recommendations for the storage and security of chemicals and cleaning agents.
A. Keep them in a same area, near from food and other products
B. Keep on lower shelves to prevent accidents and to keep chemicals from falling into food
products
C. Store in a cool, well-lit and well-ventilated room
D. Do not store near heat

41. Choose the WRONG recommendations for the storage and security of chemicals and cleaning agents.
A. Do not keep punctured aerosol cans
B. Store chemicals with lids loosely on
C. Make sure chemicals and other cleaning agents are clearly labelled, specifying their content and
use
D. Ensure that the use by date or manufactured date is clearly readable
42. Choose the WRONG recommendations for the storage and security of chemicals and cleaning agents.
A. Storage containers should be free of corrosion and moisture
B. The storage area should be kept secure and locked when not in use
C. Always store chemicals in designated container
D. Mix chemicals when not in use

43. Choose the WRONG way on how to keep kitchen clean and safe.
A. Remove unnecessary clutter from surfaces.
B. Keep your refrigerator clean and tidy
C. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects
D. Wash and disinfect your rubbish bin once a month.

44. Choose the WRONG way on how to keep kitchen clean and safe.
A. Use the same chopping boards for different kinds of food.
B. Change the dishcloth you wipe surfaces with every day.
C. Use a paper towel for any mess that is particularly likely to cause contamination, such as raw meat
or eggs, and anything that has fallen on the floor.
D. Keep kitchen floors free from debris and grease by sweeping and washing regularly.

45. Choose the WRONG way on how to keep kitchen clean and safe.
A. Wash surfaces that get touched.
B. Leave dirty crockery and pans to fester where they can attract harmful bacteria.
C. Wash your hands before handling food
D. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects.

46. Choose the WRONG procedure for disinfecting premises.

A. Preliminary cleaning is required.
B. Apply solution to hand, non-porous surface thoroughly wetting it with cloth, mop, and sponge.
Treated surface must remain wet for 30 minutes. Wipe with dry cloth.
C. Sponge on mop or allow to air dry.
D. Use a spray device for spray application Spray 6-8 inches from the surface, rub with a brush,
sponge or cloth. Avoid inhaling sprays

47. Choose the WRONG heat sanitizer.

A. UV light
B. Filtration
C. Boric acid
D. Dry heat

48. Choose the correct steps on how to clean your chopping/cutting board
A. Soap and Water
B. Vinegar
C. Bleach
D. All of the above

49. Choose the WRONG step in organizing kitchen cabinet

A. Remove all the equipment and scrub shelves with soapy water.
B. Think about what you reach most often and make sure it gets a position that is easy to reach.
 C. Take a cabinet full of plates and line them up. Make sure all of the back is facing out and straight.
(Jeff Lewis-Style)
D. Take a step back after one shelf is done and make someone else look at what you have done.

50. Choose the WRONG step in organizing kitchen cabinet

A. They should be stored in a clean dry place adequately protected against vermin and other sources
of contamination.
B. Flush drains weekly.
C. When not stored in closed cupboards or lockers, utensils and containers must be covered or
inverted whenever possible. Utensils must be stored on the bottom shelves of open cabinets below
the working top level.
D. Racks, trays and shelves must be made of materials that are imperious, corrosive-resistant, non-
toxic, smooth, durable and resistant to chipping.