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    Sta. Juana National High School

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    Deomalyn Linao Cañal
    This document contains a quiz on cookery for 11th grade students at Sta. Juana National High School in the Philippines. The quiz has three sections: 1. Multiple choice questions about kitchen tools, materials, and equipment. 2. Identifying specific kitchen tools by name. 3. Fill in the blank questions about factors influencing cleaning, fundamentals of plating, storing techniques, and classifications of appetizers.

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    Sta. Juana National High School

    Uploaded by

    Deomalyn Linao Cañal
    87 views3 pages
    This document contains a quiz on cookery for 11th grade students at Sta. Juana National High School in the Philippines. The quiz has three sections: 1. Multiple choice questions about kitchen tools, materials, and equipment. 2. Identifying specific kitchen tools by name. 3. Fill in the blank questions about factors influencing cleaning, fundamentals of plating, storing techniques, and classifications of appetizers.

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    cookery exam

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    This document contains a quiz on cookery for 11th grade students at Sta. Juana National High School in the Philippines. The quiz has three sections: 1. Multiple choice questions about kitchen tools, materials, and equipment. 2. Identifying specific kitchen tools by name. 3. Fill in the blank questions about factors influencing cleaning, fundamentals of plating, storing techniques, and classifications of appetizers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    87 views3 pages

    Sta. Juana National High School

    Uploaded by

    Deomalyn Linao Cañal
    This document contains a quiz on cookery for 11th grade students at Sta. Juana National High School in the Philippines. The quiz has three sections: 1. Multiple choice questions about kitchen tools, materials, and equipment. 2. Identifying specific kitchen tools by name. 3. Fill in the blank questions about factors influencing cleaning, fundamentals of plating, storing techniques, and classifications of appetizers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Republic of the Philippines

    Department of Education
    CARAGA Administrative Region
    Division of Surigao del Sur
    STA. JUANA NATIONAL HIGH SCHOOL
    Sta. Juana, Tagbina, Surigao del Sur

    1st Quarter Examination in Cookery-11


    SY 2019-2020

    I. Choose the letter of the correct answer:

    1. It is mostly used in the kitchen and the most popular because it is lightweight,
    attractive and less expensive.
    a. Steel c. aluminum
    b. Iron d. boiler
    2. It is the most popular material used for tools and equipment.
    a. Teflon c. iron
    b. stainless steel d. aluminum
    3. It is used for salad making and dessert but not practical for top or surface cooking.
    a. glass c. boiler
    b. spoon d. Teflon
    4. It is durable but must be kept oiled to avoid rusting.
    a. Cast iron c. aluminum
    b. glass d. masher
    5. It is used when temperature must be kept below boiling.
    a. cast iron c. double boiler
    b. glass d. aluminum
    6. It is a special coating applied inside aluminum or steel pots and pans.
    a. Teflon c. shears
    b. glass d. beater
    7. Used periodically in removing mineral deposits.
    a. solvent cleaners c. abrasives
    b. acid cleaners d. blenders
    8. Are generally used to remove heavy accumulations of soil that are difficult to
    remove with detergents, solvents and acids.
    a. acid cleaners c. detergents
    b. abrasives d. solvent
    9. Are used for cooking or heating food.
    a. peeler c. whisks
    b. microwave ovens d. scales
    10. It is used to core, peel, and section fruits and vegetables.
    a. paring knife c. peeler
    b. citrus knife d. scales
    II. Identify the word stated below:

    _____________1. Sharp edged scoop for cutting out balls of fruits and vegetables.
    _____________2. Used to scrape off contents of bowls.
    _____________3. Used for manipulating foods like spreading.
    _____________4. Small hand tool in making garnishes.
    _____________5. Used for mixing thinner liquids.
    _____________6. Used to remove zest or citrus peels in thin strips.
    _____________7. For chopping, slicing and dicing.
    _____________8. Used for trimming and paring fruits and vegetables.
    _____________9. Used for making butter curls.
    _____________10. Board for cutting fruits and vegetables.
    _____________11. Cutting device for ingredients like scissors.
    _____________12. Designed to press potato and cooked vegetables.
    _____________13. For keeping cold foods chilled for service.
    _____________14. Are usually juices of orange, pineapple, grapefruit or tomatoes.
    _____________15. Are made out of thin slices of bread in different shapes.
    _____________16. Are popular accompaniments to potato chips, and crackers.
    _____________17. The simplest appetizers.
    _____________18. Generally placed before the guest in a slightly, deep dish.
    _____________19. Refers to small portions of highly seasoned foods.
    _____________20. Are foods which stimulate the appetite, through their attractive
    appearance, fragrance or appealing flavor.

    III. Enumeration.

    1-6. Factors that influence the cleaning process


    1.
    2.
    3.
    4.
    5.
    6.

    7-9. Fundamentals of plating


    7.
    8.
    9.

    10-12. Storing techniques


    10.
    11.
    12.
    13-20. Classification of Appetizers

    13.
    14.
    15.
    16.
    17.
    18.
    19.
    20.

    GOD BLESS!!!

    Name of student and grade: ___________________


    Name of parent and signature: _________________
    Name of the subject teacher: __________________

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