Division Unified Test in Senior High School Cookery

First Quarterly Examination

SY 2019-2020
A. Multiple Choice.

Directions: Read each question carefully. Shade the letter which corresponds to the correct answer.

1. What do you call the sweet course or dish which is usually served at the end of a meal.
Sauce dessert Stock Appetizer
2. . Which of the following is the process of putting your product into containers for easy distribution?
Packaging Labeling Wrapping Storing
3.In plating and presenting food, which among the following statement is related to texture?
Enhances plate presentation
Plays important part in plate presentation
Adds visual interest to the food
Serves as frame of the presentation
4.Which of the following considerations is essential in choosing ingredients for high quality salads?
quality and quantity freshness and variety
texture and color crispiness and taste
5. Which of the following guidelines is NOT included in making vegetable salad.
Cooked to a firm, crisp texture and good color
Cooked until completely tender and overcooked
Thoroughly drained and chilled before using
Marinated or soaked in a seasoned liquid
6. Identify the best example for starch salad ingredients.
apple , banana , berried, coconut
dried beans, macaroni products , bread, potatoes
asparagus , carrots , corn , cucumber
lettuce , cabbage , spinach, sprouts
7.Identify from the procedures below for quantity green salad production is the last step to do.
Arrange salad plates on worktables
Add dressing before serving
Prepare all ingredients
Refrigerate until serving
8.Which of the following appetizers are made out of thin slices of bread in different shapes.
Relish Cocktail Hors D’ Oeuvres canapes
9.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?.
Abrasives Acid Cleaners . Detergents Solvent Cleaners
10. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
Read the label of the poisonous material.
Remove anything remaining in the mouth.
Give her a glass of water or any fruit juice.
Give her a spoonful sugar or any kind of sweets.
11. Which of the following is the proper order/steps in cleaning kitchen premises.
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and
food soil residues.
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces with sanitizing agent
2 4 13 3142 3214 1234
12. Which is an aluminum cooking material below?

.
13.What do you call the process of removing food and other types of soil from a surface, such as a dish, glass,
or cutting board?
 sterilizing washing cleaning sanitizing
14. Which of the following kitchen tools below is use to remove zest or citrus peels in thin strips?

.
15. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
Use the same chopping boards for different kinds of food
Keep separate chopping boards for your meat and your vegetables
Clean the chopping board if needed
Scrape chopping board before using
16. A variety of appetizers wherein the only requirement is that you keep everything small enough to be picked
up with fingers and eaten with little mess.
chips and dips petite salads finger foods cocktails
17. A salad tool used to remove excess water from the salad greens.
Mixing bowl Salad server salad spinner cutting boards
18. What do you call the parts of canapés which holds the spread and garnish?
garnish base spread bread
19.Which of the following is the right step by step procedures in manual dishwashing.
Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes.
Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes
20. 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
creative passionate motivated committed
21. Which of the following situations is good housekeeping practice best shown?
emptying the garbage can every other day.
using imported sanitizing and disinfecting materials
spraying air freshener before and after leaving the room.
planning and implementing a program of regular cleaning of fixtures, furniture and home appliances
22. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
Use the same chopping board for different kinds of food
Keep separate chopping board for your meat and your vegetables
Clean the chopping board if needed
Scrape chopping board before using
23.Which of the following is used for trimming and paring fruits and vegetables?
a. Butcher knife b. French knife c. Paring knife d. Shears
24. Which salads that can be served as a full meal because it contains substantial portion of meat, poultry,
seafood’s, fruits and vegetables.
Appetizer salad Accompaniment salad main course salad dessert salad
25. A kind of salads which made of mixtures of ingredients that are held together usually with a thick dressing
like mayonnaise.
Green salads Vegetable salads composed salads bound salads
26. Which of the following considerations is essential in choosing ingredients for high quality salads?
quality and quantity freshness and variety
texture and color crispiness and taste
27. It is a simple mixture of oil, vinegar and seasonings.
mayonnaise cream vinaigrette yogurt
28. Which of the following has the complete grouped of chemical sanitizer?
hot water, steam , chlorine , ammonia
dishwashing liquid, soap , alcohol chlorine
UV light , detergents , ammonia , boric acid
filtration , steam , alcohol , carbolic acid
29. Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds
flavor to the food?
Body Garnish Base Dressing
30.How many hours do the vegetable salad be plated before service?
3 to 4 hrs. 30min. to 1hr. 1hr to 2 hrs. 4 to 5 hrs.
31.Why do you need to refrigerate a salad until serving?
In order the salad to be eaten easily.
To prevent the salad from sag.
To make salad cool
To maintain the humidity of the salad.
32.What will be the best way in washing salad vegetables?
Hang the vegetables in open area.
Gently wash vegetables and pay special attention to the stems and leaves.
Sanitize vegetables in a brine solution
Soak vegetables in a bath soap for about 30 minutes
33. Locate the best presentation of a vegetable salad.

34.What will be the correct structure of vegetable salad preparation?

base- body- dressing-garnishing base-body-garnish-dressing
base-dressing-body-garnishing base- garnishing-body- dressing
35. What is the difference between temporary emulsion from permanent emulsion?
Temporary emulsion is a mixture of oil and vinegar while permanent emulsion is a mixture of oil,
vinegar and flour.
Temporary emulsion mixture will separate after shaken while permanent emulsion is not because it
contains strong emulsifier.
Temporary emulsion can be mixed in salad preparation while permanent emulsifier can be used only
as dressing
The permanent emulsion should be shaken hardly while the permanent emulsion needs to be
cooked.
36.What is the best example of emulsified dressing below?
yogurt mayonnaise all purpose cream butter

Test II- Given the available ingredients below, make a simple vegetable salad and write the correct
procedures in preparing it. ( 5pts.)

Ingredients

1 head green cabbage, finely shredded.

2 large carrots, finely shredded.
3/4 cup best-quality mayonnaise.
2 tablespoons sour cream.
2 tablespoons grated onion.
2 tablespoons sugar, or to taste.
2 tablespoons white vinegar.
Rubric:
5- all procedures are followed and indicated the complete ingredients.
4- all procedures are followed but lacked of 2 ingredients
3- one procedure and 3 ingredients are lacking
2- one procedure and 4 ingredients are lacking
1- 2 procedures and 5-6 ingredients are lacking.

Prepared by:

MARY ANN L. ESTORQUE

T-II
ANTONIO V. FRUTO SR. NATIONAL HIGH SCHOOL
 Division Unified Test in Senior High School Cookery
TABLE OF SPECIFICATION
SY 2017-2018

Easy Average Difficult

Item

Understanding
Remembering

Evaluating
Analyzing
Applying

Creating
Competency
Answer

Prepare dessert 1 b
Package Food Items 2 A
Plate/ Present Food Items 3 D
Prepare a Variety of Salads and Dressings 4 C
Prepare a Variety of Salads and Dressings 5 B
Prepare a Variety of Salads and Dressings 6 B
Prepare a Variety of Salads and Dressings 7 D
Prepare a Range of Appetizers 8 D
Clean and Maintain Kitchen Tools, Equipment Including Kitchen 9 A
Premises
Clean and Sanitize Kitchen Premises 10 A
Clean and Maintain Kitchen Tools, Equipment Including Kitchen 11 C
Premises
Clean , Sanitize and Store Kitchen Tools and Equipment 12 C
Clean and Maintain Kitchen Tools, Equipment Including Kitchen 13 C
Premises
Clean , Sanitize and Store Kitchen Tools and Equipment 14 C
Clean , Sanitize and Store Kitchen Tools and Equipment 15 B
Prepare a Range of Appetizers 16 C
Identify Tools, Equipment, and Utensils Needed in Preparing 17 C
Salads and Dressing
Prepare a Range of Appetizers 18 B
Clean and Maintain Kitchen Tools, Equipment Including Kitchen 19 C
Premises
Understand Business Environment and Business Ideas 20 D
Clean , Sanitize and Store Kitchen Tools and Equipment 21 D
Clean and Maintain Kitchen Tools, Equipment Including Kitchen 22 B
Premises
Identify Tools, Equipment, and Utensils Needed in Preparing 23 C
Salads and Dressing
Prepare a Variety of Salads and Dressing 24 C
Prepare a Variety of Salads and Dressing 25 D
Prepare a Variety of Salads and Dressing 26 C
Prepare a Variety of Salads and Dressing 27 C
Clean , Sanitize and Store Kitchen Tools and Equipment 28 B
Present a Variety of Salad and Dressings 29 B
Present a Variety of Salad and Dressings 30 B
Present a Variety of Salad and Dressings 31 B
Prepare a Variety of Salads and Dressing 32 B
Present a Variety of Salad and Dressings 33 C
Present a Variety of Salad and Dressings 34 C
Prepare a Variety of Salads and Dressing 35 B
Present a Variety of Salad and Dressings 36 B
37
Present a Variety of Salad and Dressings 38
39
40