Republic of the Philippines

Department of Education
CARAGA REGION
SCHOOLS DIVISION OF AGUSAN DEL SUR
DIVISION ACHIEVEMENT TEST
S.Y. 2022-2023
COOKERY 9
Name: ___________________________________________ Section:________ Score:_______
Teacher:__________________________________________ Date :______________________
School: ___________________________________________ District: ____________________

Directions: Read each question carefully. Encircle the letter of the BEST answer.

1. Fe needs to core, peel, and section fruits and vegetables for making her salad. What
tool does she need that matches the description?
A. citrus knife
B. kitchen knife
C. French knife
D. paring knife

2. Identify which factor influences the cleaning process that needs complete removal
and will affect the cleaning compound used along with the method of cleaning.
A. mechanical force
B. soil
C. temperature
D. water

3. Which of the following describes a canape?

A. It is a bite-size open-faced sandwich.
B. Any food item placed on top of the spread.
C. It is made from softened butter with flavorings.
D. A small food item intended to be eaten with wine or other drinks.

4. Choose from the selection of appetizers, which are typically served with cold salad
dressings and juices of orange, pineapple, grapefruit, or tomatoes.
A. canapes
B. cocktails
C. hors D‟ Oeuvres
D. relishes
5. What distinguishes between relishes and fresh fruits?
A. Relishes are fresh fruits and vegetables are the simplest appetizers.
B. Relishes are served on a platter while fruits are served in a boat-shaped dish.
C. Relishes are pickles fruits or vegetables while fresh fruits or vegetables
are raw.
D. Relishes are served before the guest, fresh fruits and vegetables are the
opposite.

6. How can you identify cold hors d‟oeuvres?

A. These are often served instead of hot entrée.
B. These are served as the first course on the menu.
C. These are suited for serving small ala carte dishes.
D. These are served between the soup and fish course.

7. Your classmate accidentally swallowed poison. Select among first aid treatments
should you do.
A. Read the label of the poisonous material.
B. Remove anything remaining in the mouth.
C. Give her a glass of water or any fruit juice.
D. Give her a spoonful of sugar or any kind of sweets.

8. Which of the following identifies the three fundamentals of plating.

A. Color, texture, and flavor
B. Balance, colors, and harmony
C. Centerpiece, garnish, and slices
D. Balance, portion size, and arrangement of the plate.

9. How do you assemble canapes?

A. Arrange the serving trays, Press the bases. Garnish
B. Select the best bases. Place bases on serving tray. Spread. Garnish.
C. Arrange the garnish. Top with the bases. Press one of the topping choices into
the spread.
D. Arrange the bases on a large serving tray. Top each with a small dollop
of one of the spreads. Press one of the topping choices into the spread,
then finish each with a garnish.

10. What is a French term which means setting everything in place and organizing all
the materials and ingredients before preparing food?
A. misi place
B. mise‟ en place
C. mise „ in place
D. mise‟ de place
11. 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
B. body
C. garnish
D. dressing

12. The following are procedures for quantity green salad production, which is the last
step to do?
A. Prepare all ingredients
B. Refrigerate until serving
C. Add dressing before serving
D. Arrange salad plates on worktables

13. Which of the following considerations describes the essential in choosing

ingredients for high-quality salads?
A. texture and color
B. quality and quantity
C. crispiness and taste
D. freshness and variety

14. Which of the following guidelines is NOT included in making a vegetable salad?
A. Marinated or soaked in a seasoned liquid
B. Thoroughly drained and chilled before using
C. Cooked to a firm, crisp texture and good color
D. Cooked until completely tender but not overcooked

15. What is the best practice when using a cutting board to reduce the spread of
bacteria?
A. Clean the chopping board if needed.
B. Scrape the chopping board before using.
C. Use the same chopping board for different kinds of food.
D. Keep a separate chopping board for your meat and your vegetables.

16. What ingredients would you use, if you will make a vinaigrette salad dressing?
A. mayonnaise
B. oil and vinegar
C. milk and cream
D. cream and mayonnaise

17. If you are tasked to make a salad, how do you assemble its structure?
A. Base, body, garnish, and dressing
B. Base, dressing, body, and garnish
C. Base, garnish, body, and dressing
C. Body, garnish, base, and dressing
18. Which should NOT be the factor to consider in using chemicals in sanitizing?
A. brand
B. concentration
C. contact time
D. temperature

19. What tool is used to scrape vegetables, such as carrots and potatoes, and to peel
fruits?
A. knife
B. paring knife
C. peeler
D. scissors

20. Which of the following ingredients is not used in making French dressing?
A. egg yolk
B. oil
C. sugar
D. vinegar

21. How do you present salad attractively?

A. Keep it complicated.
B. Cut ingredients neatly.
C. Make every ingredient identifiable.
D. Keep the salad off the rim of the plate.

22. What would be the effect if you failed to follow the safety and hygienic practices in
storing salad and dressing?
A. Salad will be easily spoiled.
B. Salad will be fresher and crisper.
C. Salad will become more attractive to serve.
D. Dressings will be watery and become tasteful.

23. What kind of sandwich Ana will prepare if she has two slices of day-old bread and
peanut butter?
A. decker sandwich
B. open-faced sandwich
C. pinwheel sandwich
D. regular sandwich

24. Why are salad and dressing require accompaniments?

A. to harmonize plating.
B. to make the plate full.
C. to balance the color of the dish
D. to ease more fruits and vegetables into your diet.
25. What is the ingredient of the sandwich that is called base?
A. bread
B. cheese
C. mayonnaise
D. meat

26. What component of a sandwich acts as the protective layer between the filling and
the structure?
A. base
B. filling
C. moisturizing agent
B. structure

27. What fillings of the sandwich should be cooked, covered, refrigerated, and sliced
just before the sandwich is to be prepared to avoid drying out and losing flavor?
A. cheese
B. meat
C. seafood
D. vegetable

28. Why is choosing bread necessary when preparing a sandwich?

A. To identify its purpose.
B. To signify the impact on the finished product.
C. To achieve a balance in flavor, texture, and color.
D. To make the difference between a sandwich that holds all of its ingredients in
and one that falls apart

29. Why is PPE important in making a sandwich?

A. Doing the task easily.
B. Making the work smooth.
C. To abide by the rules in the workplace.
D. To minimize exposure to hazards that cause serious workplace injuries
and illnesses.

30. Why is the proper use of tools and equipment important in doing a certain task?
A. To avoid injuries while working.
B. It makes the work easier and faster.
C. To be able to finish the work on time.
D. To come up with a quality finished product.

31. Why are safety work habits always observed?

A. To avoid repetitive work.
B. Protects business profits.
C. To build workers‟ confidence.
D. To protect workers from injury and illness.
32. What is the result if Mae will not follow portion control in making her double-decker
sandwich?
A. Sandwich will be more attractive.
B. She will finish her sandwich with a full of taste.
C. Sandwich will become more beautiful to serve with outrageous fillings.
D. Not proportion of weight, scoop slices of food items and ingredients of the
sandwich.

33. Why do we need to follow the basic formula 4-40-140 in storing sandwiches?
A. To package the sandwich.
B. To keep it cool and simple.
C. For marketable purposes only.
D. To keep the sandwich temperature cool and avoid cross-contamination.

34. Why is dessert important in a meal?

A. Desserts are part of the meal.
B. Desserts add color to the plate.
C. Desserts add beauty to the meal.
D. Desserts give “closure” to the meal.

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

A. custard
B. fruits
C. gelatin
D. puddings

35. What is the main ingredient in making leche flan?

A. egg yolk
B. egg white
C. milk
D. sugar

36. What type of dessert is a smooth frozen mixture of milk, cream, sugar, flavorings,
and sometimes eggs
A. custard
B. gelatin
C. ice cream
D. pudding

37. How can you identify a certain dessert?

A. by its color
B. by its ingredients
C. by its texture
D. by its structure
38. Why do we need to identify the ingredients in making a dessert?
A. To save money.
B. To protect from wastage of food.
C. To plan what dessert to prepare.
D. It serves as a guide to what occasion is suitable for the dessert.

39. What is the result if we prepare hot sauces ahead of time?

A. Color will be changed.
B. Texture will become hard.
C. The taste will be more bitter.
D. The potency of heat decreases.

40. What ingredients of dessert that is the basis for jellies and are also used to set
creams and mousses
A. Egg
B. fruit
C. gelatin
D. sugar

41. How does sugar work on desserts?

A. It adds color.
B. It gives flavor.
C. It gives a sweet taste.
D. Keeps baked goods soft and moist.

42. What packaging material is made from bamboo, banana, coconut, and cotton fibers.
A. earthenware
B. paper
C. vegetable fibers
D. woods

43. What is the process of putting your product into containers for easy distribution?
A. Labeling
B. Packaging
C. Storing
D. Wrapping

44. What is a thin and transparent material that is made of cellulose and contains
variable amounts of water and softener?
A. cellophane
B. glass
C. metal
D. paper
45. Why do we need to follow OHS?
A. To practice good work habits.
B. To provide safety maintenance
C. To create a safe work environment.
D. To reduce the risk of accidents or injuries and improved efficiency and
productivity.

46. Identify which is the oldest method of food packaging.

A. foil packaging
B. freezing food
C. home canning
D. nanotechnology

47. What are the factors to consider in the labeling of food packages?
A. hygienic, permanent, clear
B. permanent, durability, technology
C. easy to understand, visible, cheap
D. permanent, easy to understand, not misleading

48. Why is the labeling of packaged food important?

A. for conveying consumers.
B. gives attraction to the consumers.
C. help consumers identify their needs
D. provide important information to consumers.

49. What is the side effect of incorrect packaging of food?

A. poor hygiene
B. product damage
C. product freshness
C. product innovation

50. What is the common element of a dessert?

A. egg white
B. gelatin
C. nut
D. sugar