Name: ___________________________________ Grade & Section: ______________

PRE-TEST / POST TEST in COOKERY 9

_____ 1. It can be used to disinfect and sanitize surfaces of kitchen and kitchen tools like scissors and food
thermometers.
A. Acetic Acid or Vinegar B. Acetone C. Alcohol D. Ammonia
_____ 2. It is multi-purpose cleaner for around the household that can be used to remove stains, disinfect,
clear blockage or obstacle in your drainage and others.
A. Acetic Acid or Vinegar B. Acetone C. Alcohol D. Ammonia
_____ 3. It is very powerful solvent that is used to remove stains that have lasted several times.
A. Acetic Acid or Vinegar B. Acetone C. Alcohol D. Ammonia
_____ 4. An alkaline compound of Nitrogen and Hydrogen that is effective in breaking
household grime or stains from animal fats or vegetable oil.
A. Acetic Acid or Vinegar B. Acetone C. Alcohol D. Ammonia
_____ 5. It is a sharp-edged scoop for cutting out balls of fruits and vegetables.
A. French knife B. Zester C. Ball Cutter D. Channel knife
_____ 6. It is a small tool in making garnishes.
A. French knife B. Zester C. Ball Cutter D. Channel knife
_____ 7. It is used for chopping, slicing and dicing.
A. French knife B. Zester C. Ball Cutter D. Channel knife
_____ 8. It is used to remove zest or citrus peels in thin strips.
A. French knife B. Zester C. Ball Cutter D. Channel knife
_____ 9. It includes pickled herring, chopped chicken livers, smoked salmon, stuffed eggs.
A. Cocktail B. Appetizer salad C. Hors d’eouvres D. Relishes
_____ 10. They are served as the food at cocktail parties involving alcoholic beverages.
A. Cocktail B. Appetizer salad C. Hors d’eouvres D. Relishes
_____ 11. This includes carrots and curl lettuce, cucumber sticks, turnips, horseradish, celery hart and others.
A. Cocktail B. Appetizer salad C. Hors d’eouvres D. Relishes
_____ 12. It is usually consists of shrimps, lobster, crab meat, shellfish, fruits as well as fruit and vegetable
juices.
A. Cocktail B. Appetizer salad C. Hors d’eouvres D. Relishes
_____ 13. These contain fruits as their main ingredients, like appetizer salads or dessert salads.
A. Green salads B. Bound salads C..Fruit salads D. Gelatin salads
_____ 14. These are mixtures of foods that are held together or bound with a dressing usually a thick
dressing like mayonnaise.
A. Green salads B. Bound salads C..Fruit salads D. Gelatin salads
_____ 15. These are made with sweetened prepared mixes with artificial color and flavor.
A. Green salads B. Bound salads C..Fruit salads D. Gelatin salads
_____ 16. It must be fresh, clean, and crisp and cold, well drained and moisture and air are necessary to keep
green crisp.
A. Green salads B. Bound salads C..Fruit salads D. Gelatin salads
_____ 17. These salads should be light flavorful, not too much vegetable salads are often good choices.
A. Appetizer salads B. Side dish salads C. Main course salads D. Accompaniment salads
_____ 18. These should be large enough to serve as full meal and should contain in a
substantial portion of protein.
A. Appetizer salads B. Side dish salads C. Main course salads D. Accompaniment salads
_____ 19. It must be balance and harmonize with the rest of the meal, like any other side dish.
A. Appetizer salads B. Side dish salads C. Main course salads D. Accompaniment salads
_____ 20. It stimulates appetite which has fresh, crisp ingredients; tangy flavorful dressing; attractive,
appetizing appearance.
A. Appetizer salads B. Side dish salads C. Main course salads D. Accompaniment salads
_____ 21. One of the factors to be considered in plating and presenting dessert is in choosing to use
according to sizes, shapes and colors.
A. Color B. Texture C. The plate D. Garnish to impress
_____ 22. It can enhance your plate presentation and choose garnishes that are appropriate to the
ingredients.
A. Color B. Texture C. The plate D. Garnish to impress
_____ 23. It is also vital in presentation of dessert and have variety on the plate.
A. Color B. Texture C. The plate D. Garnish to impress
_____ 24. It is the critical in food presentation, contrasting hard and soft, smooth and coarse, adds visual
interest to food, and it will enhance your enjoyment to the food.
A. Color B. Texture C. The plate D. Garnish to impress
_____ 25. It is plastic serrated edge knife that is designated to slice lettuce without causing the edge to turn
brown.
A. Butter knife B.Chef’s knife C. Deli knife D. Lettuce knife
_____ 26. It is a sharp-blade kitchen utensil used to slice through a medium amount of food ingredients
"sandwiched" between two slices of bread.
A. Butter knife B.Chef’s knife C. Deli knife D. Lettuce knife
_____ 27. It is a small knife with a blunt edge blade that is used to apply spreads, such as butter, peanut
butter, and cream cheese, on bread or dinner rolls.
A. Butter knife B.Chef’s knife C. Deli knife D. Lettuce knife
_____ 28. This knife is made to cut easily and quickly through a variety of sandwich ingredients.
A. Butter knife B.Chef’s knife C. Deli knife D. Lettuce knife
_____ 29. It is a small broiler use primarily for browning or glazing the tops of sandwiches.
A. Grills B. Microwave oven C.Salamanders D.Bread toaster
_____ 30. It is typically a small electric kitchen appliance designed to toast multiple types of bread products.
A. Grills B. Microwave oven C.Salamanders D.Bread toaster
_____ 31. It is a special tubes generate microwave radiation, which creates heat inside the food.
A. Grills B. Microwave oven C.Salamanders D.Bread toaster
_____ 32. These are flat heated surfaces where food is directly cooked.
A. Grills B. Microwave oven C.Salamanders D.Bread toaster
_____ 33. These are sandwiches in which fillings are wrapped.
A. Open-faced sandwiches B. Pinwheel sandwiches C. Tea sandwiches
D. Wrap or Rolled sandwiches
_____ 34. These are small fancy sandwiches made from light, delicate ingredients and bread that has been
trimmed of crusts.
A. Open-faced sandwiches B. Pinwheel sandwiches C. Tea sandwiches
D. Wrap or Rolled sandwiches
_____ 35. Fresh cream is preferable because they are easy to roll and will not crack in these sandwiches.
A. Open-faced sandwiches B. Pinwheel sandwiches C. Tea sandwiches
D. Wrap or Rolled sandwiches
_____ 36. These sandwiches uses one kind of bread with the filling on top.
A. Open-faced sandwiches B. Pinwheel sandwiches C. Tea sandwiches
D. Wrap or Rolled sandwiches

37 - 40 Give the name of the desserts according to their pictures or image below. Choose letters only.
A. Gelatin B. Rice pudding C. Fruit cobblers D. Ice cream
_____ 37. ______ 38 ______39 _____40
_____41. These sandwiches are made by dipping sandwiches in a beaten egg and sometimes in bread
crumbs, and then deep fry.
A. Hot Open-faced Sandwiches B. Grilled Sandwiches C. Regular Hot Sandwiches
D. Deep Fried Sandwiches
_____ 42. These are made by placing buttered or unbuttered on a serving plate, covering it with hot meat or
other filling and topping with a sauce, gravy, cheese, or other topping.
A. Hot Open-faced Sandwiches B. Grilled Sandwiches C. Regular Hot Sandwiches
D. Deep Fried Sandwiches
_____ 43. These sandwiches are also called toasted sandwiches, are simple sandwiches that are buttered on
the outside and browned on the griddle, in a hot oven, or in a Panini grill.
A. Hot Open-faced Sandwiches B. Grilled Sandwiches C. Regular Hot Sandwiches
D. Deep Fried Sandwiches
_____ 44. These are simple sandwiches consists of hot fillings, usually meats but sometimes fish,
grilled vegetables, or other hot items between two slices of bread.
A. Hot Open-faced Sandwiches B. Grilled Sandwiches C. Regular Hot Sandwiches
D. Deep Fried Sandwiches
_____ 45. Clean immediately after use, especially after slicing vegetable and nuts.
A. Range B. Slicers C. Refrigerator D. Sink and Drains
_____ 46. Wash inside shelves and trays at least twice a week with baking soda.
A. Range B. Slicers C. Refrigerator D. Sink and Drains
_____ 47. Keep outlet screened at all times.
A. Range B. Slicers C. Refrigerator D. Sink and Drains
_____ 48. Remove all burnt sediments and wipe grease from the top after each use.
A. Range B. Slicers C. Refrigerator D. Sink and Drains
_____ 49. It is usually sweet course or dish usually served at the end of the meal.
A. Sandwiches B. Salads C. Desserts D. Appetizers
_____ 50. It is a combination of vegetables, fruits and other ingredients served with a dressing.
A. Sandwiches B. Salads C. Desserts D. Appetizers

Prepared by:

RITA L. SILANG
Teacher III
Noted:

ANTONINO S. PALAGANAS
Principal I
1. C
2. A
3. B
4. D
5. C
6. D
7. A
8. B
9. B
10. C
11. D
12. A
13. C
14. B
15. D
16. A
17. B
18. C
19. D
20. A
21. C
22. D
23. A
24. B
25. D
26. B
27. A
28. C
29. C
30. D
31. B
32. A
33. D
34. C
35. B
36. A
37. C
38. B
39. D
40. A
41. D
42. A
43. B
44. C
45. B
46. C
47. D
48. A
49. C
50. B