PRE-TEST IN TVE-7 (COOKERY)

NAME:         DATE:    
SECTION: SCORE:    

Direction: Multiple Choice. Read the following statements carefully. Choose the letter that best
describe the statement and write it in the answer sheet provided.

  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.

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 tasks 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.
d. Chef's
a. Spatula b. scraper c. Butter knife knife

  9. A rubber or silicone tool used to blend or to get all of the food from the bowl.
d. Chef's
a. Spatula b. scraper c. Butter knife knife
  10. It is used for blending, mixing, whipping eggs or batter and blending gravies for sauce.
d. wooden
a. whisk b. scraper c. spatula spoon
  11. It is used to core, peel, and section fruits and vegetables. The blades are short and concave.
d. kitchen
a. Paring knife b. citrus knife c. French knife 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.
d. mechanical
a. Temperature b. water c. soil force

  14. It is as simple as hand scrubbing with a brush or as complex as turbulent flow and pressure inside a
a pipeline. This aids in soil removal and typically reduces time and concentration requirements.
d. mechanical
a. Temperature b. water c. soil force
  15. Commonly referred as degreasers used on surfaces where grease has burned on.
a. Detergents b. Solvent cleaners c. acid cleaners d. abrasives
 16. It is used to scrape vegetables, such as carrots and potatoes, and to 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 table wares, 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

eliminates, 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. radiation b. chemical c. thermal d. all of the above

  20. 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.