MID-TERM EXAMINATION IN FSM 8 (QUANTITY COOKERY)

I – Multiple Choice. Read the following will help Mr. Paulino, which of the
statements / questions carefully then, following cleaning compounds will
choose best answer from the given you suggest that will surely solve his
choices. Write only the letter of your problem?
answer. A. Detergent C. Abrasive
1. This kitchen tool is specifically B. acid cleaner D. solvent cleaner
designed for the purpose of pulping 10. It is commonly referred to as
garlic. degreasers.
A. scraper C. whisk A. Detergent
B. garlic press D. paring knife B. abrasive
2. It is used to grab and transfer food C. acid cleaner
items to a serving platter and/or plate. D. solvent cleaner
A. measuring spoons 11. The process of removing food and
B. measuring cups other forms of dirt in the tools,
C. rotary eggbeater utensils, and equipment used in
D. serving tongs cooking.
3. It has a two-sided blade and serrated A. Sanitizing C. boiling
edge used to section citrus fruits. B. heating D. cleaning
A. temperature scale 12. One of the cleaning compounds used
B. liquid measuring cup periodically in removing mineral
C. citrus knife deposits and other soils that
D. vegetable peeler detergents cannot eliminate.
4. This equipment is important in A. solvent cleaners
preventing bacterial infections from B. detergents
foods. It is considered as an insulated C. acid cleaners
box that helps in maintaining D. abrasives
freshness of the food items. 13. Your young sister accidentally
A. microwave oven swallowed poison. What first aid
B. coffee maker treatment should you do?
C. C. chiller A. Read the label of poisonous
D. D. electric mixer material.
5. A chamber or compartment used for B. Remove anything remaining in
cooking, baking, heating, and air the mouth.
frying. C. Give her a glass of water or
A. oven/gas range C. chiller any fruit juice.
B. coffee maker D. electric mixer D. Give her a spoon of sugar or
6. Sharp edged scoop for cutting out any kind of sweets.
balls of fruits and vegetables. 14. Which of the following is the proper
A. strainer C. ball cutter order in washing the dishes?
B. channel knife D. peeler A. Utensils, chinaware, silverware,
7. It is a small hand tool in making glassware
B. Silverware, utensils, glassware,
garnishes.
chinaware
A. strainer C. ball cutter
C. Chinaware, glassware, utensils,
B. peeler D. channel knife
silverware
8. Used to grate, shred, slice, and D. Glassware, silverware,
vegetables such as carrots and chinaware, utensils
cabbage. 15. Which of the following is the proper
A. grater C. funnel order/steps in cleaning kitchen
B. wooden spoon D. colander premises?
9. Mr. Francisco works in Manila Hotel 1. Rinse all surfaces with cold to
as a dishwasher. In his everyday hot water to remove thoroughly
routine, he finds hard to remove all remaining chemical solution
tough soils from the used cast irons and food soil residues
and stainless-steel materials. If you 2. Remove residual food soils from
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 equipment surfaces happy and proud of us
3. Scrape and Pre-rinse whenever they arrive from work.
4. Rinse all equipment surfaces C. We need to make sure our
sanitizing agent kitchens are clean and safe so
A. 4 3 2 1 C. 2 3 1 4 that at the end of the day our
wants will be given to us as a
B. 3 2 1 4 D. 1 2 3 4
reward, like a new pair of shoes.
16. This is the art and science of D. We need to make sure our
minimizing and/or eliminating kitchens are clean and safe so
clutter or wastes. that everybody happy.
A. 4 S C. 6 22. Which of the following should be
S practiced when using cutting board to
B. 5 S D. 7 reduce the spread of bacteria?
S A. Use the same chopping board
17. This Japanese word that means for different kinds of food.
“sort”. B. Keep separate chopping board
A. Seiri C. Seiso for your meat and your
vegetables.
B. Seiton D. Seikets
C. Clean the chopping board if
18. It refers to the long-term goal or
needed.
“shitsuke”. D. Scrape chopping board before
A. Sort C. Shine using.
B. Sustain D. Set 23. The separation of waste in terms of
Order biodegradability, recyclability or
19. It is a multidisciplinary field reusability and disposal.
concerned with the safety, health, A. Waste disposal
and welfare of people at B. Waste management
work. C. Waste segregation
A. 6 S D. Waste
B. B. Occupational Health and II – Identification. Identify the kind of
Safety appetizer being described in the following
C. Laws items. Choose the correct answer from
D. Health and Safety the words listed inside the box. Write your
20. What food safety practice can answer in your answer sheet.
prevent cross-contact?
A. using only food-grade APPETIZER
equipment RELISHES/CRUDITES HORS D’
B. washing, rinsing, and OEUVRES PETITE SALAD
sanitizing utensils before CANAPES COCKTAIL
each use BRUSCHETTA TAPAS
C. using seasonal foods ANTIPASTO AMUSE BOUCHE
D. purchasing food from
24. It refers to small portions of highly
approved, reputable seasoned foods.
suppliers 25. It is a finger food consisting of three
21. Why is it important to keep our parts: a base, spread or topping and
kitchens clean and safe? garnish.
A. We need to make sure our 26. These are pickled item which are raw,
kitchens are clean and safe crisp vegetables such as julienne
so that we can minimize the carrots or celery sticks.
hazards and risks at home. 27. A tiny appetizer or hors d’ oeuvres
B. We need to make sure our offered to guest seated at their tables
before or after they have ordered
kitchens are clean and safe
from the menu.
so that our parents will be 28. A small food item intended to be
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 eaten with wine or other drinks 44. Cucumber slices –
usually in bars. 45. Biscuits –
29. These are made of thin slices of 46. Asparagus tips –
bread in different shapes, with spread 47. Cured meat –
and toppings and garnishes.
48. Butter –
30. A slice of Italian bread that is toasted,
rubbed with garlic, and drizzled with 49. Pickles and relishes –
olive oil, served with toppings like 50. Hard cooked eggs –
canapes.
31. An Italian appetizer that includes VII – Answer the following questions
seafood items, cheeses, cured meats, accordingly.
relishes, and vegetables. 1. How important is cleanliness and
III – Modified True or False. Read each orderliness in the work area?
statement carefully and analyze the 2. How can you avoid cross
underlined word/s. Write TRUE if the contamination?
statement is correct and if the underlined 3. Discuss the guidelines in
word makes the statement incorrect,
preparing/assembling canapes.
write the correct word to make the
statement correct. Write your answers in 4. Discuss the fundamentals of
your answer sheet. plating.
32. A bland canape has little value as an
appetizer.
33. Raw vegetables with dips are also Goodluck!!!
known as crudites.
34. Spread is placed on top of the base
of the canape so that the garnish
sticks to it without falling off.
35. A good appetizer, whether hot or cold
should be light and served in small
quantities.
36. Meat or Fish salad spreads are
made from finely chopped meat or
fish that are spreadable.
37. Any food item or combination of
items placed on top of the spread
which usually gives color, design,
and texture or flavor accent to the
canapé is called arts.
38. Sliced ham is an example of a base
in canape making.
39. Plating is the art of presenting food in
a way that it enhances and improves
the appeal of the dishes to be served
to the guests.
IV – Classify the following ingredients
listed below according to the parts of
jmflores2022
canapes. (Base, Spread, Garnish)
40. Melba toast –
41. Cream cheese –
42. Polenta cutouts –
43. Tuna flakes –
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