TLE – Cookery 9

FIRST QUARTER EXAM

NAME: _____________________________________ GRADE & SECTION: ___________________

TEST A. MULTIPLE CHOICE. Instructions: Read and analyse each item carefully. Encircle the letter of
the correct answer.
1. Which cleaning agent is considered as the simplest cleaner of all?
a. a. detergent b. soap c. abrasive d. water
2. What cleaning chemicals will Andrea prepare for cleaning if she wants bacteria and other
microorganisms be killed?
a. a. neutral detergents b. disinfectants c. sanitizers d. de-carbonisers
3. Why is soap not suitable for cleaning equipment and surfaces?
a. a. It leaves a scum. c. It is expensive.
b. b. It makes the surfaces too shiny. d. It is easy to hold.
4. What chemicals are used for washing glasses, plates, etc.?
a. a. neutral detergents b. disinfectants c. sanitizers d. de–carbonisers
5. Why is chemical disinfectant not recommended for kitchen use?
a. a. It will leave a strong smell or tastes. c. It destroys kitchen tools.
b. b. It leaves a scum. d. It is difficult to prepare.
6. What cleaning chemicals will you use if you want a quick and convenient way of cleaning?
a. a. sanitizer wipes b. abrasives c. detergents d. soaps
7. What do you call scoring cleaners mostly used for cleaning enamel and ceramic surfaces, including
tiles?
a. a. sanitizer wipes b. abrasives c. detergents d. soap
8. Which of the following is CORRECT about neutral detergents?
a. a. suitable for cleaning floors and walls c. dissolve heavy grease and oil
b. b. quick and convenient d. added to some liquid soap
9. Which of the following cleaning chemicals is used to dissolve heavy grease and oil which water-
based cleaners cannot cope with?
a. a. solvent b. abrasive c. water d. soap
10. What are caustic-based products used to clean embedded grime, i.e. in ovens?
a. a. neutral detergents b. disinfectants c. sanitizers d. de-carbonisers
11. Which of these products is best for cleaning stainless steel utensils?
a. white vinegar b. warm water c. baking soda d. bar soap
12. How many tea bags are needed to remove greasy spots of a used pan?
a. 2-3 b. 1-2 c. 3-4 d. 4-5
13. What mixture of cleaning agent will you use in cleaning kitchen stoves and equipment?
a. water and salt b. vinegar and salt c. chlorine and water d. baking soda and water
14. How many minutes are you going to boil the mixture of white vinegar and water to clean aluminum
utensils?
a. 5 minutes b. 3 minutes c. 15 minutes d. 10 minutes
15. How many products are needed to make a homemade cleaning agent for silver utensils?
a. 4 b. 3 c. 2 d.5
16. Which is NOT considered as a food-contact surface?
a. sand b. towel c. pan d. plate
17. Which of the following is TRUE about sanitation?
a. reduces harmful germs c. uses detergent and acid solvent
b. removes food particles d. uses sponge and brush
18. What is the first step in cleaning kitchen tools?
 a. Fill the sink with warm to hot water and an antibacterial detergent.
b. Put the tools and utensils in a large pan, immersing them fully in water.
c. Scrape any food debris or food remains into a bin.
d. Use a clean sponge or brush to scrub each item thoroughly.
19. Why do we have to clean and sanitize kitchen tools?
a. Unsanitary items can cause a lot of trouble. c. It keeps every item neat and pleasing.
b. It helps us be more secured from bacteria and illnesses. d. It avoids food-poisoning and diarrhea.
20. When is the best time to clean and sanitize a kitchen tool?
a. after eating b. every morning c. every evening d. after cooking
21. If you were to attach a magnetic strip for your knives, which part of the kitchen will it be?
a. door of the cabinet b. bottom of the cupboard c. wall in the sink area d. under the sink
22. Why do we have to gather and secure the electrical cords of the kitchen equipment?
a. to arrange it b. to avoid detach it c. to reuse it d. to avoid entanglement
23. Why do chopping boards have to be stored in vertical position?
a. to avoid moisture collection c. to make it pleasing to the eye
b. to let the water drip off d. to create parallelism
24. Which item below requires electricity to function properly?
a. tongs b. mixer c. whisk d. tumbler
25. Where should the frequently used utensils be placed?
a. accessible location b. lower part of the cabinet c. below the sink d. separate cabinet
26. Which appetizers are made out of thin slices of bread in different shapes?
a. hors d’ oeuvres c. canapes b. cocktails d. relishes
27. Which do you think is the kind of appetizer Chef Arnold prepared for a party if he made it out of thin
slices of bread in different shapes, spread it with mayonnaise and garnished it with tuna flake?
a. a. hors d’ oeuvres c. cocktails b. relishes/crudités d. canapé
28. Why should the base of canapés be toasted?
a. for firmer crispness c. to make it more attractive b. to make it a little bit harder d. to make it
easy to hold
29. What is the main ingredient of a cold rich hors d’ oeuvres?
a. shrimp c. vegetable b. lobster d. squid
30. Why are fresh fruits and vegetables also best for making cold appetizer?
a. due to their attractive appearance, appealing taste and good nutritive value
b. due to their freshness and crispness
c. due to their simplicity which avoid hustle
d. easy to prepare
31. What cold appetizer will you prepare if the available ingredients in your kitchen are only fresh fruits?
a. cocktail c. hors d’ oeuvres b. antipasto d. canapé
32. What do you call small pieces or portions of highly seasoned food which are usually served before
meal to induce and stimulate one’s appetite?
a. appetizers c. desserts b. sandwiches d. salads
33. Which statement is CORRECT for a hot appetizer?
a. soup-based c. served in a low temperature b. easy to prepare d. made from fresh ingredients
34. Which appetizers are made from fresh juices of fruits?
a. a. cocktails c. finger foods b. relishes d. hors d’ oeuvres
35. Which among the group of appetizers inside the box are hot appetizers?
I- Rellenong hipon, mini pizza, chicken potato salad
II- Fried ham cheese roll, cheese sticks, tuna salad over cracker
III- Fruit salad, lumpiang togue, cheese sticks
IV- Potato salad, fruit salad, rellenong hipon

a. I b. II c. III d. IV
TEST B. IDENTIFICATION. Instructions: Identify the name of the tools and equipment used in preparing appetizers
and write its function in Column B. Write your answer on the space provided.

Name of Name of
Tools/Equipment Tools/Equipment
Tools/Equipment Tools/Equipment

1. 6.

2. 7.

3. 8.

4. 9.

5. 10.

“May your efforts be decorated with all the colors of the rainbow.
May this exam be an opportunity for you to shine.”- Hiuyan Lam

Prepared by
MISS VANGILYN B. BOTE
Teacher I