PRETEST IN TLE 9

COOKERY

Name:_______________________________ SCORE:__________________

Grade 9 -_____________________

I. Direction: Mulitiple Choice. Read the following statements carefully. Choose the letter that best
describe the statement and write your answer on your paper.

1. The most used material in making kitchen tool, because it is lightweight, attractive and less expensive.
a. Stainless Steel b. Aluminum c. Glass d. Cast iron

2. The special coating applied inside aluminum or steel pots and pans that prevents food from sticking on the pan
a. Aluminum b. double boiler c. Teflon d. Cast iron

3. This is used when then temperature in cooking must kept below boiling and keep warm.
a. Aluminum b. double boiler c. Teflon d. Cast iron

4. This material is durable but must be kept oiled to avoid rusting.

a. Cast iron b. double boiler c. Teflon d. Aluminum

5. This material is very expensive but more easier to clean and shine and will not wear easily.
a. Stainless Steel b. Aluminum c. Glass d. Cast iron \

6. The factor that influence the cleaning process that needs complete removal and will affect the cleaning compound used
along with the method of cleaning.
a. Temperature b. water c. soil d. mechanical force

7 It is as simple as hand scrubbing with a brush or as complex as turbulent flow and pressure inside a pipeline. This aids in soil
removal and typically reduces time and concentration requirements.
a. Temperature b. water c. soil d. mechanical force

8. Commonly referred as degreasers used on surfaces where grease has burned on.
a. Detergents b. Solvent cleaners c. acid cleaners d. abrasives

9 These are cleaning agents, solvents or any substance used to wash tablewares, surfaces and equipment in the kitchen
a. Detergents b. Solvent cleaners c. acid cleaners d. abrasives

10. Used this periodically in removing mineral deposits and other soils that detergents cannot eliminates, such as lime build up
and rust.
a. acid cleaners b. detergents c. abrasives d. solvent cleaners

11. The most popular method of sanitizing that involves the use of hot water and steam.
a. raditon b. chemical c. thermal d. all of the above

12. The best factor to consider in using the chemical sanitizer.

a. It should be non-corrosive to metal surfaces. c. It can penetrate small cracks and crevices.
b. Approved for food contact surface application d. is non-selective to microbial groups.

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13. Who introduced appetizers as a buffet food in the early third century B.C.
a. Americans b. Romans c. Bristish d. Athenians

14. The juices of oranges, pineapple , or grapefruit served with cold salad dressing mix with little alcohol.
a. cocktails b. canape c. relishes d. finger foods

15. Are variety of appetizers wherein the only requirement is that you keep everything small enough to be eaten with a little mess.
a. relishes b. finger foods c. canape d. cocktails

16. Pickled item which are raw, crisp vegetables such as juliene carrots or celery sticks.
a. cocktails b. canape c. relishes d. finger foods

17. Bite-size open faced sandwich consists of bread, spread, a topping and garnish.
a. finger foods b. relishes c. cocktails d. canape

18. Refers to small portions of highly seasoned foods, it can be served hot or cold.
a. hors d' oeuvres b. crudites c. antipasto d. petite salad

19. The popular accompaniments to potato chipsand raw vegetables, serve with thick sauce.
a. crudites b. chips and dips c. hors d' oeuvres d. antipasto

20. Small portions of vegetable, or fruits served with dressing and display all the characteristic found in salad.
a. hors d' oeuvres b. crudites c. antipasto d. petite salad

21. 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

22. Your younger 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 juice
d. Give her a spoonful of sugar or any kind of sweets

23. Which of the following is the proper order in washing the dishes?
a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensils
24. Which of the following is the proper order/steps in cleaning kitchen premises?
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil residues
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces sanitizing agent
a. 4 3 2 1 b. 2 3 1 4 c. 3 2 1 4 d. 1 2 3 4

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25. 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

26. This is important for presentation as well as costing. The amount of food should match the size of the plate.
a. Design b. portion size c. texture d. plating

27. This may be an uncut portion of the main food item, such as pate or cold roast, decorated and displayed whole.
a. centerpiece b. portion size c. design d. plating

28. Any mixture of spread that is an accompaniment to raw vegetables, and sometime potato chips and crackers
a. syrup b. dip c. chips d. cheese

29. Pickled onion, polenta cut-outs, cucumbler slices are classified as what part of the canape'?
a. Garnish b. spread c. base d. syrup

30. Cheese, fish, meat , asparagus tips are classified as what part of the canape?
a. Garnish b. spread c. base d. syrup

Prepared By:
Marryane M.Cabacis
Teacher I Noted :
Gloria D. Garcia
Principal III

` Address: Malapad na Bato, Nasugbu, Batangas, 4231

0965-368-0258
 [email protected]