Grade 11 SHS Cookery-Ncii - Final
Grade 11 SHS Cookery-Ncii - Final
Department of Education
Region VI – Western Visayas
SCHOOLS DIVISION OF CAPIZ
Banica, Roxas City
Tel. Number: (036) 620-2371-73, Fax: (036) 621-0974
Website: http://depedcapiz.ph
COOKERY NC II
GRADE 11
Direction: Read each question carefully and choose the correct answer from the
given choices. Write the letter only on your answer sheet.
6. Lena would like to make a potato salad. What kitchen tool will she used to
remove the potato skin?
A. Citrus zester C. Grater
B. Cutting board D. Peeler
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9. The following are steps in preparing a Mixed Green Salad EXCEPT ________.
A. Crisp the greens. Refrigerate green in a colander cover with damp cloth.
B. Mixed the greens.
C. Return the vegetables in the refrigerator.
D. Wash green thoroughly and drain it well.
11. Which tool is used to measure serving of soft foods such as filling ice cream
and mashed potato?
A. Baster C. Scooper
B. Potato masher D. Scoop or dipper
12. What is a plastic, serrated edge knife that is designed to slice lettuce without
causing the edges to turn brown?
A. Bread toaster C. Lettuce knife
B. Grill D. Mixing spoon
13. It is the most important principle for sandwich safety after preparation to
avoid spoilage?
A. 4 – 40 – 140 C. 40 – 140 - 4
B. 4 – 140 – 40 D. 140 – 4 – 40
15. It is a small flat, round bladed utensil that is serrated on one side and smooth
on the other, used to apply food spreads over bread slices.
A. Cutting board C. Sandwich spatula
B. Measuring spoon D. Serrated knife
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20. How do we store dessert sauces?
A. It should be kept in airtight containers and stored in a cool dry place.
B. It should be kept in a Tupperware and stored in a cool dry place.
C. It should be kept in airtight containers and stored in freezer.
D. It should be kept in dinnerware containers and stored in a hot place.
21. A sweet course or dish which is usually served at the end of the meal.
A. Appetizer C. Sauce
B. Dessert D. Stock
22. Which chemical is used to disinfect, sanitize, and deodorize tools and
equipment?
A. Ammonia C. Chlorine
B. Carbonic acid D. Timsen
24. A flat Italian bread, a cousin of pizza an inch or more thick and rich in olive
oil.
A. Pita C. Focaccia
B. Lavash D. Tortillas
25. It is meant to bind the sandwich providing an improvement of both flavor and
texture.
A. Base C. Moistening Agent
B. Filling D. Structure
26. Tom wanted to eat a heavy dinner, but before his main course, he wanted to
eat something that stimulates his appetite first, what classification of salad it
refers?
A. Fruit salad C. Main course Salad
B. Composed Salad D. Appetizer salad
28. You are tasked to present the pinwheel sandwiches for the party, what is the
correct way to present this sandwich.
A. Place the pinwheel sandwiches in a circular design tray facing upward to
show the colors of the food items.
B. Place the pinwheel sandwiches in a tiered design tray showing the colors of
the food items.
C. Arrange the pinwheel sandwiches by placing it on the edge of the tray
showing
the colors of the food items.
D. Place pinwheel sandwiches by placing it on the edge of the tray with
another
sandwich.
29. It is one of the information that must be included in the packed sandwich.
A. Product description and date of expiration
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B. Product storage requirements, and description,
C. Product name, storage requirements and expiration date
D. Product description, storage requirements and expiration date
30. Which of the following situations is good housekeeping practice best shown?
A. Emptying the garbage can every other day
B. Using Imported sanitizing and disinfecting materials
C. Spraying air freshener before and after leaving the room
D. Planning and implementing a program of regular cleaning of fixtures,
furniture and home appliances
31. Which of the following appetizers are made of seafood or fruit, usually with a
tart or tangy sauce?
A. Canape C. Relish
B. Cocktail D. Salad
32. It refers to a salad tool used to remove excess water from the salad greens.
A. Cutting boards C. Salad Spinner
B. Salad server D. Mixing Bowl
33. Which of the following ingredients is not used in making French dressing?
A. Egg yolk C. Vinegar
B. Oil D. Sugar
34. It is an emulsifier dressing and served as a base for wide variety of other
dressings.
A. Egg yolk C. Oil and vinegar dressing
B. Sauce D. Mayonnaise
37. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
A. Hot fudge C. Rich sauce
B. Hot sauce D. Light sauce
39. This term refer to packaging in large standardized containers for efficient
shipping and handling.
A. Aseptically C. Packaging
B. Bulk D. Containerization
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40. Packaging material which is made from limestone, sand, soda and ash.
A. Cellophane C. Metal
B. Glass D. Paper
41. Daniel will prepare fruit salad, what factor should he consider in buying
fruits?
A. Brand C. Price
B. Freshness D. Quantity
42. These are flat, heated surfaces where food is directly cooked.
A. Bread toaster C. Ovens
B. Griddles D. Salamanders
43. It is considered a small broiler, primarily for browning or glazing the tops of
sandwiches.
A. Bread toaster C. Ovens
B. Griddles D. Salamanders
44. Sliced bread dipped in an egg and milk mixture and lightly fried.
A. Canape C. Pancake
B. French toast D. Waffle
45. Smooth filling for these kinds of sandwiches because they do not have bulk
and
can be spread thinly.
A. Pinwheel C. Multi-decker
B. Tea sandwiches D. Wrap sandwich
46. Hamburger is the most popular example of this kind of hot sandwich.
A. Deep-fried C. Hot open-faced
B. Grilled D. Regular sandwich
47. This consists of one or more stacked ingredients, layered or folded within or on
the structure, to form the sandwich.
A. Base C. Garnish
B. Filling D. Spread
48. The part which the ingredients are placed consists of bread or dough produce
that is whole or sliced.
A. Base C. Garnish
B. Filling D. Spread
49. These refers to ingredients such as sliced or cooked meat, poultry, and cheese.
A. Condiments C. Miscellaneous
B. Fillings D. Spreads
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