LAWANG BATO NATIONAL HIGH SCHOOL

Mulawinan Street, Lawang Bato, Valenzuela City

NAME: _______________________________ DATE: _____________________

GRADE AND SECTION: ___________________ TEACHER: __________________

DIAGNOSTIC TEST COOKERY 9

Directions: Read the following questions carefully and choose the letter that best describes the statement. Write your
answer in your answer sheet.

1. The most commonly used material in making kitchen tool, because it is light weight, attractive and less
expensive.
a. Stainless steel b. aluminum c. glass d. cast iron
2. The special coating applied inside aluminum steel pots and pans that prevents food from sticking on the pan.
a. Aluminum b. double broiler c. Teflon d. cast iron
3. This is used when the temperature in cooking must kept below boiling and keep warm.
a. Aluminum double broiler c. Teflon d. cast iron
4. This material is durable but must be kept oiled to avoid rusting.
a. Cast iron b. double broiler c. Teflon d. aluminum
5. This material is very expensive but easier to clean and shine and will not wear easily.
a. Stainless steel b. aluminum c. glass d. cast iron
6. This material is not practical for top or surface cooking, and great care is needed to ensure its shelf life.
a. Stainless steel b. aluminum c. glass d. cast iron
7. It is used for various task from cleaning vegetables to straining pasta or contents.
a. Kitchen shears b. funnels c. graters d. colanders
8. It is used to level off ingredients when measuring and to spread frosting and sandwich filling.
a. Spatula b. scraper c. butter knife d. chef’s knife
9. A rubber or silicone tool used to blend to get all the food from the bowl>
a. Spatula b. scraper c. butter knife d. chef’s knife
10. It is used for blending, mixing, whipping eggs or batter and blending gravies for sauce.
a. Whisk b. scraper c. spatula d. wooden spoon
11. It is used to cire, peel, and section fruits and vegetables. The blades are short and concave.
a. Paring knife b. citrus knife c. French knife d. kitchen knife
12. A very useful appliance used to chop, blend, mix, whip, puree, grate and liquify all kinds of food.
a. Mixer b. rolling pin c. microwave oven d. blender
13. 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
14. It is as simple as hand scrubbing with 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
15. Commonly referred as degreasers used on surfaces where grease has burned on.
a. Detergents b. solvent cleaners c. acid cleaners d. abrasive
16. It is used to scrape vegetables, such as carrots and potatoes, and peel fruits. The best ones are made of stainless
steel with sharp double blade that swivels.
a. Paring knife b. vegetable peeler c. kitchen shears d. kitchen knives
17. These are cleaning agents, solvents or any substance used to wash tableware, surfaces, and equipment in the
kitchen.
a. Detergents b. solvent cleaners c. acid cleaners d. abrasives
18. Used this periodically in removing mineral deposits and other soils that detergents cannot eliminate, such as
lime build up and rust.
a. Acid cleaners b. detergents c. abrasives d. solvent cleaners
19. 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
20. The best factor to consider in using chemical sanitizer.
a. It should be non-corrosive to metal surfaces
b. Approved for food contact surface application
c. It can penetrate small cracks and crevices.
d. Is non-selective to microbial groups
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 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/steps in cleaning 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
25. Which of the following should be [practiced when using cutting board to reduced the spread of bacteria?
a. Use some chopping board for different kinds of food.
b. Keep separate chopping board for your meat and vegetables
c. Clean the chopping board when needed
d. Scrape chopping board before using
26. The salad must be balance and harmonize with the rest of the meal.
a. Appetizer salad
b. Side dish salad
c. Accompaniment salad
d. Separate course salad
27. This salad must be very light without filling. It is served after the main course to cleanse the palate and refresh
the appetite.
a. Separate course salad
b. Side dish salad
c. C. accompaniment salad
d. Main course salad
28. Salad that should be large enough to serve as full meal and should contain protein.
a. Separate course salad
b. Side dish salad
c. Accompaniment salad
d. Main course salad
29. Are mixture of foods that are held together or bound with dressing usually a thick dressing like mayonnaise.
a. Vegetable salad
b. Side dish salad
c. Green salad
d. Bound salad
30. Salad ingredients are arranged on plate rather than being mixed together.
a. Vegetable salad
b. Bound salad
c. Green salad
d. Composed salad
31. The salad that must be balance and harmonize with the meal.
a. Appetizer salad
b. Side dish salad
c. Accompaniment salad
d. Separate course salad
32. Which of the following structures of salad is an edible decorative item that gives eye appeal and adds flavor to
the food?
a. Body b. garnish c. base d. dressing
33. A small flat, round bladed utensil that is serrated on one side and smooth on the other.
a. Spatula b. sandwich spatula c. butter knife d. chef’s knife
34. Designed for thick sandwiches, it is made to cut easily and quickly, it has offset blade.
a. Deli knife b. paring knife c. sandwich knife d. serrated knife
35. A knife with a sharp edge that has saw-like notches or teeth.
a. Deli knife b. paring knife c. sandwich knife d. serrated knife
36. These are flat heated surfaces where food is directly cooked
 a. Grills/griddles b. salamanders c. bread toasters d. microwave oven
37. A Flat Italian bread, a cousin of pizza but an inch more thicker and rich in olive oil?
a. Lavash b. tortillas c. focaccia d. pita
38. Rolls including sourdough and ciabatta, split horizontally. It works well for grilled sandwiches.
a. Sandwich rolls b. rye bread c. French and Italian bread d. white bread
39. These are long rectangular loaves that provide square slices. It is one of the most versatile sandwich breads, it
comes in various flavors and goes well with everything.
40. Also called toasted sandwiches, simple sandwich that are buttered on the outside and browned on the griddle.
a. Grilled sandwiches
b. Deep fried sandwiches
c. Regular hot sandwiches
d. Hot open-faced sandwiches
41. The purpose of storing desserts is to
a. Increase its volume
b. Soften food tissues
c. Improve palatability
d. Enhance freshness and quality
42. Which of this sauce is the best for simple dessert?
a. Cold b. light c. hot fudge d. rich
43. The following are thickening agents used in preparation of sauce EXCEPT
A. Baking powder b. cornstarch c. cream d. egg
44. Which of the following is considered as the simplest dessert?
a. Custard b. fruits c. gelatin d. puddings
45. It is the mixture of flour and water used to make crepes, and pancakes.
a. Butter b. puddings c. batter d. sauce
46. Which of the following materials is made from wood pulp and used for flexible packaging of goods.
a. Cellophane b. glass c. metal d. paper
47. Which of the following cannot be used as garnishing in dessert?
a. Fruit b. nut c. chocolate d. flower
48. Which of the following guidelines should NOT BE practiced in plating desserts?
a. Layers flavors and texture
b. Make garnishes edible
c. Don’t crowd the plate
d. Use monotype plate
49. Which of the following sanitary practices is NOT true in storing desserts?
a. Wash utensils and equipment thoroughly
b. Keep away from food when you are ill
c. Store foods and ingredients in a dry place
50. 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. Add visual interest to the food
d. Serve as frame of the presentation