Republic of the Philippines

Department of Education
Region VIII Eastern Visayas
Schools Division of Leyte
Tabango North District
MARCELINO R. VELOSO NATIONAL HIGH SCHOOL
Poblacion, Tabango, Leyte 6536
Fourth Quarter Cookery 8

Name: Section: Score:

General Direction: Read the questions thoroughly. Encircle the correct answer.

1. What utensil is used to separate coarse particles in the ingredients?

A. colander C. mixing bowl
B. strainer D. basin
2. What utensil is used to measure liquid ingredients?
A. glass measuring cup C. measuring spoons
B. aluminum measuring cup D. coffee cup
3. What utensil is used to measure a small quantity of ingredients?
A. measuring spoons C. glass measuring cup
B. measuring cups D. coffee cup
4. It is used for the preparation of brine or where fruits and vegetables are soaked for a
required time.
A. Soaking container C. Glass measuring cup
B. plastic sealer D. Cutting Implement
5. Plastic Sealer is used for sealing plastic containers
A. Soaking container C. glass measuring cup
B. plastic sealer D. Cutting Implement
6. It is used for cutting, slicing and peeling off the skin of fruits and vegetables.
A. Soaking container C. glass measuring cup
B. plastic sealer D. Cutting Implement
7. It is used to boil water and sterilize glass jars and other utensils.
A. kettle C. Steamer
B. Double Boiler D. Casseroles
8. It is used to steam foods/other raw materials.
A. kettle C. Steamer
B. Double Boiler D. Casseroles
9. It is used to simmer foods.
A. kettle C. Steamer
B. Double Boiler D. Casseroles
10. - used for fermenting fruits and vegetables.
A. Fermenting C. Sealer
B. Fermentation vat D. Basin
11. Used in taking up and conveying liquids
A. Basin C. Ladle
B. kettle D. Paring knife
Poblacion, Tabango, Leyte 6536
Email add: 303403@deped.gov.ph
School ID: 303403
(053)551-9050
 Republic of the Philippines
Department of Education
Region VIII Eastern Visayas
Schools Division of Leyte
Tabango North District
MARCELINO R. VELOSO NATIONAL HIGH SCHOOL
Poblacion, Tabango, Leyte 6536
11. What tool should be used to get the exact weight of the raw materials for pickling?
A. Weighing scale C. Measuring spoon
B. Measuring spoon D. All of these
12. What utensil is used to separate coarse particles in the ingredients?
A. colander C. basin
B. strainer D. mixing bowl
13. Which of these tools is used to prepare and slice fruits and vegetables?
A. table knife C. kitchen knife
B. paring knife D. slicing knife
14. Which of the following is one of the steps in cleaning and sanitizing utensils?
A. Rinse thoroughly with tap water. C. Pour hot water into the utensils.
B. Dry under the sun after washing. D. Wipe the utensils with clean cloth.
15. Any group of things having something in common such as kind or class.
A. blemish C. sort
B. Bruise D. Sanitation
16. The aseptic practice in the preparation, processing and packaging of food products.
A. Calibrating C. Blemishing
B. Sanitation D. Sorting
17. Reduces the number of microorganisms on the surface which food comes in contact with.
A. Calibrating C. Blemishing
B. Sanitizing aids D. Sorting
18. Equipment is necessary to test for the accuracy of certain device or to indicate the scale.
A. Sanitation C. Sorting
B. Calibrating D. Bruise
19. It is important to ________, ________ and _______ equipment, tools and utensils in processing foods by
fermentation and pickling. In so doing, you can avoid contamination, save time and energy.
A. Prepare C. Sanitize
B. Clean D. All of the above
20. Some pointers to be followed in the kitchen and laboratory area EXCEPT one.
A. Cover trash cans properly to protect from flies.
B. Always wash hands properly especially when coming from the toilet to protect food from coli-
contamination.
C. Do smoke or spit in the kitchen.
D. Use proper protective coverings such as cap, head band or hair net, apron or laboratory gown, masks,
gloves, boots/closed shoes, etc.
21. Food sanitation is the practical application of sanitary measures in handling food.
A. Calibrating C. Food Sanitation
B. Soaking D. All of the above
22. Used to protect the handler in holding, preparing and mixing of products
Poblacion, Tabango, Leyte 6536
Email add: 303403@deped.gov.ph
School ID: 303403
(053)551-9050
 Republic of the Philippines
Department of Education
Region VIII Eastern Visayas
Schools Division of Leyte
Tabango North District
MARCELINO R. VELOSO NATIONAL HIGH SCHOOL
Poblacion, Tabango, Leyte 6536
A. Personal Protective Equipment C. Food sanitation
B. Calibrating D. Soaking
23.
24. Which of the following is the best step in sanitizing utensils?
A. Wipe the utensils with clean cloth C. Dry under the sun after washing.
B. Rinse thoroughly with tap water. D. Immerse utensils in hot water.
25. Appears in fruits and vegetables with a sign of discoloration
A. molds C. blemishes
B. firm D. bruise
26. What is one benefit of calibrating equipment, tools, and utensils in accordance with industry
standards?
A. Ensure consistent quality of the final product
B. Reduce the amount of salt or sugar required for fermentation or pickling
C. Speed up the fermentation or pickling process
D. Enhance the visual appeal of the fermented or pickled food
27. Materials still in their natural or original state, before
processing or manufacturing
A. Nutritive Value C. Bruise
B. Grade D. Raw Materials
28. A degree on a scale classifying to quality, rank or worth.
A. Nutritive Value C. Bruise
B. Grade D. Raw Materials
29. Fruits and vegetables having nutritious properties
A. Nutritive Value C. Bruise
B. Grade D. Raw Materials
30. To injure the surface of (the skin) without breaking it but causing discoloration
A. Nutritive Value C. Bruise
B. Grade D. Raw Materials
31. Any group of things having something in common such as kind or class.
A. blemish C. sort
B. Bruise D. Grade
32. What is the method of processing foods in brine (salt) or in vinegar with or without bacterial
fermentation?
A. salting C. pickling
B. smoking D. drying
33. What do you call the decomposition of simple sugar in fruits into alcohol and carbon dioxide?

Poblacion, Tabango, Leyte 6536

Email add: 303403@deped.gov.ph
School ID: 303403
(053)551-9050
 Republic of the Philippines
Department of Education
Region VIII Eastern Visayas
Schools Division of Leyte
Tabango North District
MARCELINO R. VELOSO NATIONAL HIGH SCHOOL
Poblacion, Tabango, Leyte 6536
A. all of this C. alcoholic fermentation
B. acetic fermentation D. lactic fermentation
34.
35. What do you call the transformation of carbohydrates into alcohol or acids through the action
of micro-organisms?
A. fermentation B. pasteurization
C. preservation D. processing
36. What is the method of processing foods in brine (salt) or vinegar with or without bacterial fermentation?
A. pickling C. smoking
B. salting D. drying
37. In selecting good quality of raw materials, what is to be considered?
A. Price B. Kind C. Grade D. Label
38. Cut into small, uneven pieces
A. Chop C. Cube
B. Dice D. Julienne strips
39. Cut into pieces of uniform size and shapes, first, lengthwise then crosswise to make cubes.
A. Chop C. Cube
B. Dice D. Julienne strips
40. Cut into small pieces of uniform size and shapes, first, lengthwise then crosswise to make cubes.
A. Chop C. Cube
B. Dice D. Julienne strips
41. Julienne – cut into thin, match-like strips
A. Chop C. Cube
B. Dice D. Julienne strips
42. Cut or chop into tiny pieces
A. Mince C. Cube
B. Dice D. Julienne strips
43. Cut across into flat pieces
A. Mince C. Slice
B. Dice D. Julienne
44. Which solution is made by heating sugar and liquid together?
A. syrup solution C. pickling solution
B. brine solution D. all of these
45. What do you call the combination of fruits and vegetables preserved in vinegar with or without
spices?
A. pickles C. jellies
B. jams D. marmalade

Poblacion, Tabango, Leyte 6536

Email add: 303403@deped.gov.ph
School ID: 303403
(053)551-9050
 Republic of the Philippines
Department of Education
Region VIII Eastern Visayas
Schools Division of Leyte
Tabango North District
MARCELINO R. VELOSO NATIONAL HIGH SCHOOL
Poblacion, Tabango, Leyte 6536
46.Which of these ingredients, extracts the juice from the shredded vegetables and controls the
growth of putrefactive and other spoilage bacteria?
A. salt C. vinegar
B. sugar D. water
47. Which of these terms is applied in removing the outer skin of fruits and vegetables with the use of
a paring knife?
A. Peeling C. Scraping
B. Paring D. Blanching
48. What do you call the method of removing the outer skin of fruit by hand?
A. Paring C. Chopping
B. Cutting D. Peeling
48. Is used not only as a flavoring agent in pickle preparation but also as a major ingredient in preparing
brine for fermentation.
A. Salt C. Sugar
B. Vinegar D. Spices
49. Spices give flavor to the product.
A. Salt C. Sugar
b. Vinegar D. Spices
50. What product is made from sugary or starchy materials by alcoholic fermentation followed by
an acetous one?
A. patis C. wine
B. bagoong D. vinegar
51. What to be considered on good quality of raw materials?
A. grade C. label
B. price D. kind
52. Below are raw materials for pickling. Which one is NOT included?
A. mustard C. papaya
B. radish D. bignay
53. You are instructed to slice carrots into Julienne form, what will you do?
A. slice into diagonal form C. slice into cubes
B. slice into long thin strips D. chop into tiny pieces
54. What type of cut that is across into flat pieces?
A. chiffonade C. slice
B. dice D. julienne
55. When fruits and vegetables are cut and chopped into tiny pieces.
A. mince C. diagonal cut
B. dice D. cube

Poblacion, Tabango, Leyte 6536

Email add: 303403@deped.gov.ph
School ID: 303403
(053)551-9050
 Republic of the Philippines
Department of Education
Region VIII Eastern Visayas
Schools Division of Leyte
Tabango North District
MARCELINO R. VELOSO NATIONAL HIGH SCHOOL
Poblacion, Tabango, Leyte 6536
56. If you are instructed to separate fruits and vegetables into Class-A fresh, Class B slightly fresh,
and Class-C spoiled, you are doing what processed?
A. grading C. segregation
B. sorting D. processing
57.
58. What ingredient gives flavor to the pickles?
A. salt C. spices
B. sugar D. curing salt
59. 2. Which of the following ingredients is used to make sour pickles?
A. less sugar C. less salt
B. more sugar D. more salt
60. What is a white gummy mass that usually forms in vinegar?
A. acetic acid C. mother vinegar
B. lactic acid D. native vinegar

Prepared by: Checked by: Noted by:

AILEEN H. ARCABAL MARIA CHRISTINA B. SEREÑO MAY REAH P. CAREL

Subject Teacher Master Teacher II Master Teacher II

Approved by:

MARIA MAIDA B. FLORES

School Principal II

Poblacion, Tabango, Leyte 6536

Email add: 303403@deped.gov.ph
School ID: 303403
(053)551-9050