NOTRE DAME OF TRECE MARTIREZ, INC.

Governor’s Drive, Don Bosco Executive Village, Brgy. Cabuco, Trece Martires City, Cavite
Tel. No. (046) 419.2484 • (046) 530.9011 • Email: [email protected]
S.Y. 2024-2025

First Quarter Examination in Cookery 1

100
Name: ______________________________________ Date: _____________________
Strand & Section: ______________________ Subject Teacher: ________________

PART I: MULTIPLE CHOICE

Direction: Choose the BEST answer for the following questions. Write only the letter of the correct answer.

__________1. It is a piece of cookware used for roasting meat in an oven, either with or without vegetables
or other ingredients.
a. Roasting pan c. Hotel pan
b. Sheet pan d. Oven

__________2. It is a device to measure weight or mass.

a. Scales c. Measuring cup
b. Ladle d. Volume mass

__________3. It can be used not only for mixing ingredients but also for storage.
a. Scales c. Steel bowl
b. Ladle d. Cast Iron Skillet

__________4. A deep cooking utensil with two hand grips opposite each other used for stewing or boiling.
a. Sauce pan c. Casserole
b. Sauce pot d. Cast Iron Skillet

__________5. It's used to flip or transfer foods whenever we're working with metal cook- or bakeware.
a. Wire whisk c. Tong
b. Ladle d. Steel Spatula

__________6. Tool that you use to grip something and lift it.
a. Wire whisk c. Tong
b. Ladle d. Steel Spatula

__________7. It is naturally built for creating thin slices of meat, seafood, cheese, fruit, and vegetables.
a. Chef’s Knife c. Boning Knife
b. Santoku Knife d. Cleaver

__________8. A tool used to remove the layers of flesh from vegetables and firm fruits.
a. Chef’s Knife c. Boning Knife
b. Santoku Knife d. Vegetable peeler

__________9. A kitchen utensil used as a protective surface on which to cut or slice things.
a. Chopping Board c. Bake pan
b. Hotel pan d. Sheet pan

__________ 10. A kitchen utensil for obtaining zest from lemons and other citrus fruit.
a. Zester c. Food mill
b. Skimmer d. Cook’s Fork
__________11. They are trainees who help out in day-to-day operation in the kitchen.
a. Chef du Assiste c. Apprentices
b. Commis d. Chef de Parties

__________12. He/She supervises food production and handles operations management, guest
satisfaction, human resources, sales, finances, etc.
a. Sous Chef c. Executive Chef
b. Chef Gardmangers d. Apprentices

__________13. They are responsible in preparing vegetable, potato, egg, and other farinaceous dishes.
a. Poissonier c. Entremetier
b. Chef Gardmanger d. Chef de Assiste

__________14. They act as trainees and help out in day-to-day operations in the kitchen. Select one:
a. Apprentices c. Entremetier
b. Savory Cook d. Commis

__________15. They are responsible in preparing most soups and stocks.

a. Executive Chef c. Boulangers
b. Poissonier d. Sous Chef
__________16. It refers to the flow of authority from top to bottom within a hotel or food service establishment
and in respect to the kitchen.
a. Organizational Structure
b. Contracts and Job Descriptions
c. On-the-job Training
d. Standard Operating Procedure (SOPs), Policies and Procedures
__________17. Let you familiarize yourself with the function of each staff or each department and the
processes inside the organization through hands-on work experience.
a. Organizational Structure
b. Contracts and Job Descriptions
c. On-the-job Training
d. Standard Operating Procedure (SOPs), Policies and Procedures
__________18. Document detailing the activities that you have to undertake throughout your shift. This is usually
handed to the staff or posted in bulletins before the service or the shift starts.
a. Organizational Structure
b. Contracts and Job Descriptions
c. Daily Task Sheet
d. Standard Operating Procedure (SOPs), Policies and Procedures
__________19. Contains the following components: job title, job purpose, job duties and responsibilities, required
qualifications, preferred qualifications and working conditions.
a. Organizational Structure
b. Contracts and Job Descriptions
c. On-the-job Training
d. Standard Operating Procedure (SOPs), Policies and Procedures

__________20. A set of step-by-step instructions compiled by an organization to help workers carry out routine
operations. SOPs aim to achieve efficiency, quality output and uniformity of performance, while reducing
miscommunication and failure to comply with industry regulations.
a. Organizational Structure
b. Contracts and Job Descriptions
c. On-the-job Training
d. Standard Operating Procedure (SOPs), Policies and Procedures
 PART II: TRUE OR FALSE
Direction: Identify the following statement below, write TRUE or FALSE. (2 points)

__________21-22. China cup is used to remove seeds and other coarse matter from soft foods.
__________23-24. Santoku knife is a sort of wide, dull knife that bakers use to divide, portion, and scoop and transfer
hunks of dough.
__________25-26. Zester are used mainly for cutting strips of citrus fruit rind for cocktail garnishes.
__________27-28. Ladle is used to dish soups of all kinds from the pot to the soup bowl.
__________29-30. Volume mass are used for liquids. They have lips which make pouring easy.
__________31-32. Fry pan can be used for sautéing, pan-frying, searing, baking, braising, broiling, roasting, and
even more cooking techniques.
__________33-34. Casserole is traditionally used to make stock or broth.
__________35-36. Brazier a portable heater consisting of a pan or stand for holding lighted coals.
__________37-38. Rubber Spatula used to blend ingredients smooth or to incorporate air into a mixture.
__________39-40. Kitchen timer is a device that can be set for a number of minutes that sounds an alarm.
__________41-42. Wash hands before performing the next job function after touching other food, and after smoking,
chewing tobacco, eating and drinking, taking out the garbage, changing diapers, touching body parts such as the
mouth or going to the washroom.
__________43.-44. Wash hands before and after handling raw food, especially meat and poultry.
__________45-46. Wear jewelry in food preparation areas, especially rings. Similarly, keep nails wearing a nail polish.
__________47-48.Use aprons to dry your hands.
__________49-50. Smoke in food preparation areas.
__________51-52. Do not store garbage in the food preparation area.
__________53-54. Wiping counters clean with soap and water and sanitize with a disinfectant.
__________55-56. Wash or reuse gloves.
__________57-58. Food handlers should come to work in clean clothes.
__________59-60. Apply chemicals or heat to a properly cleaned area, reducing pathogens by 99.999 percent.

PART III: MATCHING TYPE

Direction: Match the column A to the corresponding correct temperature in column B. (2pts each)

Column A Column B

_____61-62. SUBFREEZING a. 41°F

_____63-64. HOT FOOD HOLDING b. 135°F
____65-66. FREZZER STORAGE c. 165°F
____ 67-68. COOKING TEMPERATURE d. 212°F
____ 69-70. FOOD DANGER ZONE e. 0°F
____ 71-72. COLD FOOD STORAGE f. 32°F
g. 16°F
PART IV: IDENTIFICATION
A. Direction: Identify the tools, utensils and equipment’s according to what category they belong. (HAND
TOOLS, MEASURING DEVICES, POTS & PANS, KNIVES, KITCHEN EQUIPMENT)

__________73. ____________74.

__________75. ____________76.
___________77. _____________78.

___________79. _____________80.

B. IDENTIFICATION
Direction: Identify the name of each tools, utensils and equipment shown in the picture below.

___________81. ____________82.

____________83. ______________84.

____________85. ______________86.

____________87. ______________88.

_____________89. _____________90.
C. ENUMERATION
Direction: LIST DOWN WHAT ARE BEING ASKED IN EACH ITEMS. (2 POINTS EACH)

What are the required knowledge and skill of a kitchen staff

1.
2.
3.
4.
5.

Prepared by:

MS. MYLYN S. CECILIO

G11 COOKERY TEACHER

MR. RENZ JHON I. CORSIGA

G11 COOKERY TEACHER