First Quarter Exam in Cookery 9

 

  FIRST QUARTER EXAMINATION in TLE  – COOKERY 9

Name & Section: _______________________________________

Date: __________________

I. Encircle the letter that best describes the statement.

1.  The small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate one’s appetite.  a. appetizer c. hamburger b. dessert d. salad dressing 2.  Which of the following situations is good housekeeping practice best shown? a. emptying the garbage can every other day b. using imported sani sanitizing tizing and disinfecting disinfecting materials c. spraying air freshener before and after leaving the room d. planning and implementing implementing a program of regular cleaning of fixtures, furniture furniture and home appliances 3.  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 al alll remaining chemical solution and food soil residues. 2. Remove residual fo food od soils from equipment surfaces. 3. Scrape an and d pre-rinse. 4. Rinse all equip equipment ment surfaces with sanitizing agent. a. 4 3 2 1 c. 3 2 1 4 b. 2 3 1 4 d. 1 2 3 4 4.  Your younger sister accidentally swallowed poison. What first aid treatment should you do? a. read the label of the poisonous poisonous material b. remove anything remain remaining ing 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 5.  It is placed on top of the base so the garnish sticks to it without falling off. a. base c. spread b. garnish d. canapé 6.  A small hand tool in making garnishes is called c alled _________ ____________. ___. a. channel knife c. paring knife b. French knife d. chef’s knife  7.   __________  ____________ __ are made of seafood or fruit, usually with a tart or tangy sauce. a. hors d’ oeuvres  c. crudités b. cocktails d. canapés 8.  These are used to grab and transfer food items, poultry or meat portions to a serving platter, hot deep fryer, and plate. a. spatula c. serving spoons b. funnels d. serving tongs 9.  It is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. a. scraping c. cleaning b. soaking d. sanitizing 10.  Which of the following appetizers are made out of thin slices of bread in different shapes? a. relish c. hors d’ d’ oeuvres oeuvres  b. cocktail d. canapé 11.  Aling Tessie finds it hard to remove tough soils from the used pots and pans. It does not respond to the different cleaning agents that she has used. If you will help her, which of the following will you recommend that will surely solve her problem? a. abrasive c. acid cleaner b. detergent d. solvent cleaner 12.  Which of the following is a material used for salad making and dessert that need great care to ensure long shelf life? a. glass c. cast iron b. aluminium d. stainless steel 13.  It is also called a vegetable strainer and is essential for various tasks from cleaning vegetables to straining pasta or contents. a. colander c. funnel b. mixing bowl d. measuring cup for liquid ingredients

14.  It is done using heat, radiation, r adiation, or chemicals. a. rinsing c. radiation b. pre-rinsing d. sanitizing 15.  _________ is a French term term which which means “putting “putting in place”. place”. 

 

a. mise’ en place place  c. hors d’ d’ oeuvres oeuvres  b. canapés d. crudités 16.  These are pickled item which are raw, raw, crisp vegetables such as julienne carrots or celery ssticks. ticks. a. fresh fruits and vegetables c. chips and dips b. relishes/crudités d. petite salads 17.  Any food item or combination of items placed on top of the spread which usually gives color, design, and texture or flavour accent to the canapé. a. garnish c. spread b. base d. relishes 18.  Bite-size open faced sandwiches consist of tiny portions of food presented on bases of bread, toast, or pastry easily handled and eaten. a. cocktails c. hors d’ d’ oeuvres oeuvres  b. canapés d. crudités 19.  Small food item eaten with wine or other drinks is _________.

a. tapas c. bruschetta b. antipasto d. prosciutto 20.  A classical form of hors d’ oeuvres presentation is _________.   a. assorted h hors ors d’ oeuvres  c. rich hors d’ oeuvres oeuvres  b. grisson platter d. hors d’ oeuvres pla platter tter  21.  One of the most important activities done after preparing appetizers to maintain freshness and avoid spoilage. a. storing c. garnishing b. plating d. washing 22.  A tiny appetizer or hors d’ oeuvres offered to guest seated at their tables either before or after they have ordered from the menu. a. caviar c. tapas b. bruschetta d. amuse bouche 23.  Which of the following is the proper order in washing the dishes? a. chinaware, utensils utensils,, silverware, glassware b. utensils, sil silverware, verware, glassware, chinaware c. silverware, chinaware, glassware, utensil utensilss d. glassware, silverware, chinaware, utensils 24.  It is utilized to clean the interior surfaces of tanks and pipelines of liquid process equipment. a. Clean in Place c. Clean out of Place b. Scraping d. Acid Rinse 25.  __________ are raw or pickled vegetables cut into attractive shapes served as appetizer. appetizer. a. relishes c. cocktail b. dips d. pickled items II. Write TRUE if the statement statement is correct and FALS FALSE E if it is wrong.  _______ 26. Cold hors d’oeuvres are served at the first course in the menu.    _______ 27. Appetizers were originally introduced by the Romans as a buffet in the early third century B.C.  _______ 28. Laundry detergents can be used for hand washing dishes.  _______ 29. Sterilize equipment using boiling water with bleach.  _______ 30. If the person has been exposed to poisonous fumes, get him or her into fresh air immediately.  _______ 31. Preliminary cleaning is not required in disinfecting.  _______ 32. Portion size is not important in presentation and costing.

 _______ 33. One or two colors on a plate are usually more interesting than many.  _______ 34. Select harmonious flavour combinations in spreads spreads and garnish in canapé.  _______ 35. In assembling canapé, make sure that at least one of the ingredients is spicy in flavour. III. Write the correct word that describes the statement.  _______________  __________ _____ 36. Holds spreads and garnish for canapés.  _______________  __________ _____ 37. Serving size of canapés  _______________  __________ _____ 38. Adds color, design, texture and flavour to canapé  _______________  __________ _____ 39. Butter, cream or finely chopped meat or fish placed on top of canapé base  _______________  __________ _____ 40. Small open-faced sandwiches served as appetizer  _______________  __________ _____ 41. An Italian appetizer composed of meats, seafoods and other relishes  _______________  __________ _____ 42. Toasted Italian bread flavoured with garlic and olive olive oil  _______________  __________ _____ 43. Small food item eaten with wine or other drinks  _______________  __________ _____ 44. A salted roe or egg of the sturgeon  _______________  __________ _____ 45. Hors d’ oeuvres offered to guest that complements the chef’s cooking style and talent