1st Quarter Cookery 9

Pre-Test
NAME: _____________________________________ GRADE & SECTION: _____________ Score: ______
Instructions: Read and analyze each item carefully then write the letter of the best
answer on the space provided.
____1. Which cleaning agent is considered as the simplest cleaner of all?
a. detergent b. soap c. abrasive d. water
____2. What cleaning chemicals will Andrea prepare for cleaning if she wants bacteria and other
microorganisms be killed?
a. neutral detergents b. disinfectants c. sanitizer s d. de-carbonisers
____3. Why is soap not suitable for cleaning equipment and surfaces?
a. It leaves a scum. c. It is expensive.
b. It makes the surfaces too shiny. d. It is easy to hold
____4. What chemicals are used for washing glasses, plates, etc.?
a. neutral detergents b. disinfectants c. sanitizers d. de–carbonisers
____5. Why is chemical disinfectant not recommended for kitchen use?
a. It will leave a strong smell or tastes. c. It destroys kitchen tools.
b. It leaves a scum. d. It is difficult to prepare.
____6. What cleaning chemicals will you use if you want a quick and convenient way of cleaning?
a. sanitizer wipes b. abrasives c. detergents d. soaps
____7. What do you call scoring cleaners mostly used for cleaning enamel and ceramic surfaces, including
tiles?
a. sanitizer wipes b. abrasives c. detergents d. soap
____Which of the following is CORRECT about neutral detergents?
a. suitable for cleaning floors and walls c. dissolve heavy grease and oil
b. quick and convenient d. added to some liquid soap
____9. Which of the following cleaning chemicals is used to dissolve heavy grease and oil which water-
based cleaners cannot cope with?
a. solvent b. abrasive c. water d. soap
____10. What are caustic-based products used to clean embedded grime, i.e. in ovens?
a. neutral detergents b. disinfectants c. sanitizers d. de-carbonisers
____11. Which of these products is best for cleaning stainless steel utensils?
a. white vinegar b. warm water c. baking soda d. bar soap
____How many tea bags are needed to remove greasy spots of a used pan?
a. 2-3 b. 1-2 c. 3-4 d. 4-5
____13. What mixture of cleaning agent will you use in cleaning kitchen stoves and equipment?
a. water and salt b. vinegar and salt c. chlorine and water d. baking soda and water
____14. How many minutes are you going to boil the mixture of white vinegar and water to clean aluminum
utensils?
a. 5 minutes b. 3 minutes c. 15 minutes d. 10 minutes
____15. How many products are needed to make a homemade cleaning agent for silver utensils?
a. 4 b. 3 c. 2 d.5
____16. Which is NOT considered as a food-contact surface?
a. sand b. towel c. pan d. plate
____17. Which of the following is TRUE about sanitation?
a. reduces harmful germs c. uses detergent and acid solvent
b. removes food particles d. uses sponge and brush
____18. What is the first step in cleaning kitchen tools?
a. Fill the sink with warm to hot water and an antibacterial detergent.
b. Put the tools and utensils in a large pan, immersing them fully in water.
c. Scrape any food debris or food remains into a bin.
d. Use a clean sponge or brush to scrub each item thoroughly.
____19. Why do we have to clean and sanitize kitchen tools?
a. Unsanitary items can cause a lot of trouble. c. It keeps every item neat and
pleasing.
b. It helps us be more secured from bacteria and illnesses. d. It avoids food-poisoning and
diarrhea.
____20. When is the best time to clean and sanitize a kitchen tool?
a. after eating b. every morning c. every evening d. after cooking
____If you were to attach a magnetic strip for your knives, which part of the kitchen will it be?
a. door of the cabinet b. bottom of the cupboard
c. wall in the sink area d. under the sink
____22. Why do we have to gather and secure the electrical cords of the kitchen equipment?
a. to arrange it b. to avoid detach it c. to reuse it d. to avoid entanglement
____23. Why do chopping boards have to be stored in vertical position?
a. to avoid moisture collection c. to make it pleasing to the eye
b. to let the water drip off d. to create parallelism
____24. Which item below requires electricity to function properly?
a. tongs b. mixer c. whisk d. tumbler
____25. Where should the frequently used utensils be placed?
a. accessible location b. lower part of the cabinet c. below the sink d. separate
cabinet
____26. Which appetizers are made out of thin slices of bread in different shapes?
a. hors d’ oeuvres b. canapes c. cocktails d. relishes
____27. Which do you think is the kind of appetizer Chef Arnold prepared for a party if he made it out of
thin
slices of bread in different shapes, spread it with mayonnaise and garnished it with tuna flake?
a. hors d’ oeuvres b. cocktails c. relishes/crudités d. canapé
____28. Why should the base of canapés be toasted?
a. for firmer crispness c. to make it more attractive
b. to make it a little bit harder d. to make it
easy to hold
____29. What is the main ingredient of a cold rich hors d’ oeuvres?
a. shrimp b. vegetable c. lobster d. squid
____30. Why are fresh fruits and vegetables also best for making cold appetizer?
a. due to their attractive appearance, appealing taste and good nutritive value
b. due to their freshness and crispness
c. due to their simplicity which avoid hustle
d. easy to prepare
____a. cocktail b. hors d’ oeuvres c. antipasto d. canapé
____What do you call small pieces or portions of highly seasoned food which are usually served before
meal to induce and stimulate one’s appetite?
a. appetizers b. desserts c. sandwiches d. salads
____33. Which statement is CORRECT for a hot appetizer?
a. soup-based b. served in a low temperature c. easy to prepare d. made from fresh ingredients
____Which appetizers are made from fresh juices of fruits?
a. cocktails c. finger foods b. relishes d. hors d’ oeuvres
____35.Which of the following tool is used to remove excess water from the salad greens?
a. Mixing bowl b. Salad Spinner c. Food tong d. Wooden spoon