PINDASAN NATIONAL HIGH SCHOOL
Pindasan Mabini Davao De Oro
Final Exam
4th Quarter
Cookery
Name: __________________________________ Date: ______________ Score: ____________
Teacher: _________________________________
GENERAL INSTRUCTION: Read carefully each item and strictly NO ERASURE (Score minus erasure)
TEST I. Multiple Choice
Direction: Encircle the letter of the correct answer.
1. 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:
A. Creative C. Personalize
B. Motivated D. Committed
2. Which of the following should be practiced when using cutting board to reduce the spread of
bacteria?
A. Use the same chopping board for different kinds of food.
B. Keep separate chopping board for your meat and your vegetables.
C. Clean the chopping board if needed.
D. Scrape chopping board before using.
3. Clirt sister accidentally swallowed poison. What first aid treatment 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.
D. Give her a spoonful of sugar or any kind of sweets.
4. 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.
5. Which of the following structures of a salad is an edible decorative item that gives eye appeal
and adds flavors to the food?
A. Body C. Base
B. Garnish D. Dressing
6. Which of the following guidelines is not included in making vegetable salad.
A. Cooked to a firm, crisp texture and good color
B. Cooked until completely tender and overcooked.
C. Thoroughly drained and chilled before using
D. Marinated or soaked in a seasoned liquid.
7. It is the most important principle for sandwich safety after preparation to avoid spoilage.
A. 4-40-140 C. 140-4-40
B. 4-140-40 D. 40-140-4
8. The following are thickening agents used in the preparation of sauce, EXCEPT.
A. Baking Powder C. Cornstarch
B. Cream D. Egg
9. Which of the following sanitary practices is not true in storing desserts?
A. Wash utensils and equipment thoroughly
B. Keep away from food when you are ill
C. Store foods and ingredients in a dry place
D. Safeguard the food during distribution
10. Which of the following cannot be used as garnishing in dessert?
A. Fruit C. Nut
B. Chocolate D. Flower
TEST II. IDENTIFICATION
Direction: Give what is being ask, write your answer on the space provided.
______________________1. Grater/shredder is invented by who?
______________________2. Maybe beef, pork and sausage product.
______________________3. An Italian appetizer composed of meats, sea foods, and other
relishes is.
______________________4. A transparent glass with fractions (1, 2/3,1/2, ¼).
______________________5. Used to hold food in place.
______________________6. It is the most common bread used for sandwiches.
______________________7. Is used to open food containers like canned goods.
______________________8. A kitchen appliance used for cooking food.
______________________9. Smooth frozen mixture of milk, cream, sugar, flavorings and
sometimes eggs.
_____________________10. This food gives “closure” to the meal.
TEST III. ARRANGE THE WORDS
Direction: Below are jumbled letters. Arrange the letters and write the correct spelling opposite the
scrambled words.
1. ELSHERIS - __________________
2. CNKTIEH - __________________
3. PENMEQUTI - ___________________
4. NEIPNRISS - ___________________
5. EUMGESL - ___________________
6. RTSSEED - ___________________
7. REZTIPPA - ___________________
8. ALDAS - ___________________
9. CHNNDAIS - ___________________
10. NYLEORG - ___________________
TEST IV. FACT OR BLUFF
Direction: Write FACT if the statement is true. And write BLUFF if the statement is false.
1. Wrapping is to draw, fold in order to cover the food/sandwich.
2. If bread must be kept more than one day, it may be frozen thaw, without unwrapping.
3. Food packaging is packaging of food which requires no protection, tampering resistance and
special physical, chemical or biological needs.
4. Packaging shouldn’t provide the correct environmental conditions for food.
5. Good mise en place is essential before cooking/preparing food.
TEST V. ESSAY
Direction:
1. Why food packaging is important?
2. Do you believe storing sandwiches hygienically at the proper temperature is crucial? If yes why
and if no why?
3. What is the difference between temporary emulsion and permanent emulsions?
