Test I.

Multiple Choice
Directions: Encircle the letter of the
correct answer.
1. Which principles of quantity cooking that required more detailed planning and
organizing as compared to a ’la carte cooking?
a. Accounting
b. Purchasing
c. Hygiene
d. Planning
2. The term quantity cooking, bulk cooking and volume cooking are synonyms. This
take place intensively in specialize events were there are small number of people.
a. Both statements are true
b.Both statements are false.
c. First statement is true, and the second statement is false.
d.First statement is false, and the second statement is true.
3. Which of the following does NOT belong to the group?
a. Cooling
b. Freezing
c. Heating equipment
d. Chilling
4. What country that the word cuisine denotes the art of cooking – preparing dishes
and the place kitchen in which they are prepared?
a. Malaysia
b. Chile
c. French
d. Japan
5. It refers to the importance of purchase and indenting needs considerable
emphasis in volume catering establishment.
a. Purchasing
b. Waste disposal
c. Cost control
d. Right equipment
6. When cooking for volume the taste and the authenticity of the food is very
important and skilled personal are required.
e. Skilled labor
f. Maintenance
g. Profits
h. Hygiene
7. When did modern cooking start?
a. In the middle of nineteenth century
b.In the middle of sixteenth century
c. In the middle eighteenth century
d.In the middle seventeenth century
8. It is the key in keeping your kitchen up and running.
e.Waste disposal
f. Rechauffle
g.Maintenance
h.Hygiene
9. Which principles of quantity cooking that refers to recycling leftover
foods in the proper manner without affecting the food?
a.Hygiene
b.Skilled labor
c.Rechauffle
d.Planning
10. These are the following principles of quantity cooking EXCEPT?
e. Cost control
f. Analyzing
g.Purchasing
h.Planning
Test II. Identification
Directions: Identify the following principles
of quantity cooking.
__________ 1. Control measures are very important as in this
high risk and hazardous work environment control of fire
accidents, accident etc., are not to be taken lightly.
_________ 2. Trying to pin point the actual quantities based on
the number of packs given.
_________ 3. It is also of at most important that the commodities
are prepared, processed, cooked with little time involved.
_________ 4. The hygiene of a bulk kitchen need special
attention because in case of food poisoning larger people would
be affected thereby causing bad reputation and financial loss for
the organization.
_________ 5. The banqueting department often makes more
profit and revenue than compared to restaurant.
_________ 6. Controlling wastage and also minimizing the usage
of excess commodities.
_________ 7. Proper maintenance of working equipment and the
work area is of almost importance as the order of work in bulk so
if there is a spillage or electric malfunction caused because of
lapse in maintenance the loss would be huge.
_________ 8. The importance of purchase and indenting needs
considerable emphasis in volume catering establishment.
_________ 9. Volume cooking require much more detailed
planning and organizing as compared to a ‘la carte cooking.
_________ 10. This can be possible only when designated
equipment are used.
TEST III. TRUE OR FALSE
DIRECTIONS: READ AND UNDERSTAND THE
STATEMENT BELOW. WRITE TRUE IF THE
STATEMENT IS CORRECT AND FALSE IF THE
STATEMENT IS INCORRECT. WRITE YOUR ANSWER
ON THE SPACE PROVIDED BEFORE THE NUMBER.
_____ 1. Cookery is considered to be both an art and technology.
_____ 2. The quantity food preparation refers to the production
of larger than normal food portion. Such as catering event.
_____ 3. Use a spatula and rubber scrapper to measure the exact
ingredients and serving size.
_____ 4. It is important in the food service business to know how
to cook for a big number of people.
_____ 5. Leftover or excess foods can be used to make another
dish.
_____ 6. The quantity food preparation refers to the production of
larger than normal food portions.
_____ 7. Food preparation is a modern term in professional cookery.
_____ 8. If your recipe is good for about 6 persons and there are 24
persons that are to eat, you can increase the ingredients four times.
_____ 9. The importance of purchase and indenting needs
considerable emphasis In volume catering establishment.
_____ 10. Cooked foods are not necessarily to be stored properly to
avoid spoilage.
• Answer Key • Test III. True or False
• Test I. Multiple Choice • 1. TRUE
• 1. D Test II. Identification • 2. TRUE
• 2. C 1. Hazard control
2. Forecasting • 3. FALSE
• 3. D 3. Right equipment • 4. TRUE
• 4. C 4. Hygiene
5. Profits • 5. TRUE
• 5. A 6. Cost control
• 6. TRUE
• 6. A 7. Maintenance
• 7. C
8. Purchasing • 7. TRUE
9. Planning
• 8. C 10. Right equipment • 8. FALSE
• 9. C • 9. TRUE
• 10. B • 10. FALSE