Cookery - Diagnostic Test

TECHNICAL VOCATIONAL LIVELIHOOD TRACK – HOME ECONOMICS
COOKERY NC II
DIAGNOSTIC TEST
MULTIPLE CHOICE
Direction: Read the items carefully and select the letter that best describes the answer. Shade the letter of your
answer in your answer sheet. STRICTLY NO ERASURES!
1. What cooking material is mostly used in the kitchen and the most popular because it is lightweight,
attractive, and less expensive and it requires care to keep it shiny and clean?
a. Aluminum
b. Stainless
c. Glass
d. Cast Iron
2. What cooking material which is made of copper, aluminum, or laminated steel bottoms?
a. Aluminum
b. Stainless
c. Glass
d. Cast Iron
3. Which tool is used to open canned food containers?
a. Can opener
b. Bottler opener
c. Twister
d. Kitchen shear
4. Lei needs to shred the cheese. What kitchen tool must she get?
a. Cheese slicer
b. Scissor
c. Grater
d. Potato masher
5. What is the proper way in washing the dishes?
1. Scrape all the large pieces of foods on the dishes
2. Wash plates, bowls and serving dishes
3. Fill the sink with water and add a considerable amount of detergent
4. Wash the lightest soiled items first.
5. Lay your dishes out on a rack to air-dry or wipe them with clean towel.
a. 1-2-3-4-5
b. 2-4-1-5-3
c. 5-4-3-2-1
d. 1-3-4-2-5
6. The following are types of chemicals used for sanitizing and disinfecting except ______.
a. Chlorine
b. Detergents
c. Filtration
d. Alcohol
7. Ben loves pickled vegetables. What classification of appetizer is pickled vegetables?
a. Canape’
b. Crudites’
c. Finger foods
d. Chips & Dips
8. On Saturday afternoon, you and your friends decided to drop by the grocery store and buy some
nachos, chips, and dressings to have something to eat while doing your requirements. What
classification of appetizers you and your friends will make?
CRIZA MAERIDEL C. UBASA
TEACHER, COOKERY NC II
a. Finger foods
b. Canapé
c. Petite salad
d. Chips and dips
9. You were invited for a dinner by a family friend. At the dining table, there was a platter with an
appetizing variety of sliced fruits. What type of appetizer was served?
a. Petite salad
b. Fresh fruits and Vegetables
c. Cocktail
d. Canapé
10. What do you call the part of canapé which is place on top of the base so the garnish sticks to it without
falling off?
a. Cheese Spread
b. Butter Spread
c. Spread
d. Garlic spread
11. This is important for presentation as well as for costing.
a. Balance
b. Portion size
c. Arrangement on the plate
d. Appealing
12. Randy has left over the appetizer; he packed it and refrigerate it to reduce the temperature of the food.
What storing technique is applied?
a. Cooling
b. Refrigerate
c. Cold storage
d. Chilling
13. Arrange the following procedure in making mixed vegetable relish with cheddar cheese dip.
1. Wash vegetables well.
2. Drain well
3. Hold vegetables for a short time in an ice bag to become crisp
4. Cut vegetables into sticks or decorative bite-size shapes
5. Serve with cheddar cheese dip
6. Arrange vegetables on a platter with crushed ice to maintain crispness
a. 1-3-2-5-4-6
b. 3-2-4-1-5-6
c. 1-4-3-2-6-5
d. 5-4-3-2-1-6
14. Which salad tool is used to remove excess water from the salads green?
a. Mixing bowl
b. Salad server
c. Salad spinner
d. Cutting boards
15. Green salads must be fresh, clean, crisp and cold and well drained. Which two factors kept the greens
crisp?
a. Air and moisture
b. Water and dressing
c. Air and vinaigrette
d. Air and dressing
16. These salads whose main ingredients are vegetables that are held together with a dressing usually
mayonnaise. Which salad is being describe?

a. Fruit Salad
b. Bound Salad
c. Composed salad
d. Gelatin salad
17. Which of the following considerations are essential in choosing ingredients for high quality salads?
a. Quality and quantity
b. Texture and color
c. Freshness and variety
d. Crispiness and taste
18. Anna is preparing a garden salad for dinner. Which of the following procedures is her final step to do?
a. Arrange salad plates on worktables
b. Add dressing before serving
c. Prepare all ingredients
d. Refrigerate until serving
19. The following are ingredients of salad dressing except_______
a. Lemon juice
b. Water
c. Egg yolk
d. Oils
20. Which type of salad dressing is called “vinaigrette”?
a. Emulsified dressing
b. Oil and vinegar
c. Other dressing
d. Soy sauce and oil based
21. Your mother requested you to help her prepare for your younger sisters birthday party. She asked you
to prepare salad for the kids. Which among the types of salad is the most appropriate to serve for kids?
a. Green salads
b. Grain Legumes Salad
c. Fruit Salad
d. Bound Salad
22. Which of the following is not a factor to consider in salad preparation?
a. Contrast and harmony
b. Quality of ingredients
c. Arrangement of food
d. Proper food combinations
23. Which of the following structures of a salad is an edible decorative item that gives eye appeal and adds
flavor to the food?
a. Body
b. Garnish
c. Base
d. Dressing
24. In making gelatin salad, what will happen if you added too much gelatin?
a. It will make the mixture stiff
b. It will be more flavorful
c. It will become smooth
d. It will not form into desired shape
25. How are you going to maintain the freshness of a salad?
a. Serve immediately after garnishing
b. Refrigerate Salads after serving
c. Add dressing immediately
d. Wash the ingredients properly
26. What type of knife with a sharp edge that has saw like notches or teeth used to slice bread, fruits and
vegetables?
a. Sandwich spatula
b. Cookie cutter
c. Serrated knife
d. Chef’s knife
27. What is the disadvantage of not using good quality of breads in making sandwiches?
a. It provides variety of texture
b. It is give nutrients
c. It will be crumbly and has unpleasant odor
d. It is easier to slice or cut
28. Which is not categorized as meat products?
a. Ham
b. Sausage
c. Salami
d. Turkey breast
29. Which type of sandwich is made by dipping in beaten egg and sometimes bread crumbs and then deep –
fry?
a. Pin wheel
b. Hotdog burger
c. Bread roll
d. Grilled Sandwich
30. Why do you spread butter or mayonnaise in a sandwich?
a. Spread adds thickness to the sandwich
b. Spread adds moisture to the sandwich
c. Spread adds sweetness to the bread
d. Spread ensures that the based and filling sticks together
31. What type of bread is commonly used for sandwich?
a. Burger buns
b. Loaf bread
c. Hotdog buns
d. Pandesal
32. Which among the type of bread has the softest texture?
a. French bread
b. Whole wheat bread
c. Sandwich rolls
d. Flat breads
33. Why meats are sliced before the sandwich is to be prepared?
a. To avoid from drying out
b. To make it tender
c. To make it flavorful
d. To make sandwich easily
34. In making simple sandwich, what are you going to do first?
a. Arrange bread slices in a row on top of the table
b. Assemble necessary equipment, including wrapping materials
c. Prepare and assemble all ingredients
d. Spread all bread slices with desired spread
35. What is the last step in making cold sandwich?
a. Top filled slices with a plain bread slices
b. Refrigerate until service
c. Wrap in plastic wraps
d. Serve immediately
36. Attractive presentation makes a garnish tray more appealing, which technique must be applied?
a. Balanced and color
b. Texture and flavor
c. Size and appearance
d. Color and taste
37. It is most important principle for sandwich safety after preparation to avoid spoilage.
a. 4- 40- 140
b. 4- 140- 40
c. 140- 4 – 40
d. 40 – 140 4
38. Cookery term which also known as a water bath or double boiler.
a. Bain Marie
b. Casserole
c. Oven
d. Griller
39. The following are thickening agents used in the preparation of sauce, EXCEPT
a. Baking powder
b. Cornstarch
c. Cream
d. Egg
40. Which of the following is considered the simplest dessert?
A. Custard
B. Fruits
C. Gelatin
D. Puddings
41. What dessert ingredient is common element linking virtually all desserts?
a. Egg yolk
b. Sugar
c. Chocolate
d. Cream
42. What ingredient is often used as a decoration or accompaniment for both hot and cold dessert? This
ingredient may be combined with rice, sugar and milk to make a delicious rice pudding.
a. Sugar
b. Chocolate
c. Cream
d. Egg white
43. What dessert ingredient is important part of dessert as they provide flavor for creams and ice creams?
They are available in whole, ground, roasted or caramelized.
a. Nuts
b. Chocolate
c. Fruits
d. Gelatin
44. Which of the following cannot be used as garnishing in dessert?
a. Fruit
b. Nut
c. Chocolate
d. Flower
45. Which of the following guidelines should not be practiced in plating dessert?
a. Layer flavors and texture
b. Make garnish edible
c. Don’t crowd the plate
d. Use monotype plate
46. In plating and presenting food, which among the following statement is related to texture?
a. Enhances plate presentation
b. Plays important part in plate presentation
c. Adds visual interest to the food
d. Serves as frame of the presentation
47. As a Pastry Chef, which guidelines in plating dessert must be observed?
a. Garnishes can be edible and non-edible
b. Exaggerate the garnish
c. Use only one plate
d. Keep it clean and simple
48. Which of the following sanitary practices is not true in storing dessert?
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
49. What is the process of putting your product into containers for easy distribution?
a. Packaging
b. Labeling
c. Wrapping
d. Storing
50. Which part of a food package label where you want to see the serving calorie of the product?
a. Nutrition Facts
b. Ingredients
c. Net weight Content
d. Brand Name
“Your work is going to fill a large part of your life,

And the only way to be truly satisfied is to do what you believe is great work.
And the only way to do great work is to love what you do.” – Steve Jobs
***


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TECHNICAL VOCATIONAL LIVELIHOOD TRACK – HOME ECONOMICS

CRIZA MAERIDEL C. UBASA

“Your work is going to fill a large part of your life,

CRIZA MAERIDEL C. UBASA

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