Republic of the Philippines

Department of Education
Region III
Division of Bataan
District of Mariveles
MARIVELES SENIOR HIGH SCHOOL - SITIO MABUHAY
Final Examination in COOKERY I (2019-2020)

Name: _____________________________________________ Score: ____________

Course/Section: ______________________________________ Date: _____________
Read each question carefully. Choose the correct answer.

______1. Refer to a food item made with two or more slices of bread with fillings between them.
A. Salad C. Dessert
B. Sandwiches D. Appetizer
______2. A long flexible blade with a rounded end, used to level off ingredients on measuring cups and spoons and for spreading
fillings on sandwiches.
A. Spatula C. Butter knife
B. Cookie cutter D. Rubber scraper
______3. Comes in wood and plastic, use to protect the table when slicing bread.
A. Serrated knife C. Cutting board
B. Rubber scraper D. Utility tray
______4. A knife with a sharp edge that has saw-like notches or teeth that is used to slice through food that is hard on the outside
and soft on the inside.
A. Serrated knife C. Deli knife
B. Paring knife D. Chef’s knife
______5. A pliable tool used to scrape down sides of bowl and get mixture of fillings from pans.
A. Spatula C. Butter knife
B. Cookie cutter D. Rubber scraper
______6. A thermally insulated compartment used to store food at a temperature below the ambient temperature of the room.
A. Chiller C. Refrigerator
B. Toaster D. Freezer
______7. Special tubes generate radiation which create heat inside the food.
A. Microwave oven C. Bread toaster
B. Grills D. Salamanders
______8. Used to separate liquid from solid
A. Strainer C. Mixing bowls
B. Measuring cups D. Slicer
______9. Small broiler use primarily for browning or glazing the tops of sandwiches.
A. Microwave oven C. Grills
B. Salamander D. Chiller
______10. Used for measuring dry and liquid ingredients in small quantity.
A. Measuring spoon C. Measuring glass
B. Measuring cup D. Mixing bowl
______11. Firm texture and act as binder, moistener of other ingredients, it should be refrigerated and remain covered until ready
to serve to avoid drying out.
A. Condiments C. Spreads
B. Cheese D. Vegetables
______12. Moisten the bread and compliment the flavors of other ingredients, they should be served immediately and kept
refrigerated to preserve its color and flavor
A. Cheese C. Vegetables
B. Spreads D. Condiments
______13. Olive oil, relishes, chutneys give a lift to a sandwich, some of them are high in acid so don’t combine them with strong
flavor.
A. Cheese C. Vegetables
B. Spreads D. Condiments
______14. Should be crisp and proportion to the size of the sandwich, they are indispensable in sandwich making, they add texture,
flavor and color to the sandwich.
A. Vegetables C. Vegetables
B. Spreads D. Condiments
______15. Small fancy sandwiches made from light, delicate ingredients and bread that has been trimmed of crust. Fillings and
spreads can be the same as those for canapé.
A. Multi-decker sandwich C. Open-faced sandwich
B. Pinwheel sandwich D. Tea sandwich
______16. Made of bread cut lengthwise, trim crusts and flatten long slices with rolling pin.
A. Multi-decker sandwich C. Open-faced sandwich
B. Pinwheel sandwich D. Tea sandwich
______17. Made with more than two slices of bread with several ingredients in the filling, made with three slices of toast and cut
into four triangles.
A. Multi-decker sandwich C. Open-faced sandwich
B. Pinwheel sandwich D. Tea sandwich
______18. Made with one kind of bread with the filling on top, the slices of bread can be cut into squares, triangles, or rounds.
A. Multi-decker sandwich C. Tea sandwich
B. Pinwheel sandwich D. Open-faced sandwich
______19. Also called toasted sandwiches, are simple sandwich that are buttered on the outside and browned on the griddle.
A. Grilled sandwich C. Regular hot sandwich
B. Wrap/Rolled sandwich D. Deep fried sandwich
______20. Made by dipping sandwiches in beaten egg and sometimes in bread crumbs and then deep fry.
A. Grilled sandwich C. Regular hot sandwich
B. Wrap/Rolled sandwich D. Deep fried sandwich
______21. These are long rectangular loaves that provide square slices. It is one of the most versatile sandwich bread. It comes in
various flavors and goes well with everything and toast nicely.
A. Wheat bread C. White bread
B. Rye bread D. Sandwich rolls
______22. A classic bread for sandwiches, it is nutritionally superior to white bread, taste better and has more interesting textures,
slightly more compact and brownish in color.
A. Wheat bread C. White bread
B. Rye bread D. Sandwich rolls
______23. Stronger tasting bread than white and whole wheat, heavy and hearty flavor bread that goes with so many types of meat
and condiments
A. Sandwich rolls C. White bread
B. Rye bread D. Sandwich rolls
______24. Types of bread that comes in all sizes, shapes and textures
A. Sandwich rolls C. White bread
B. Rye bread D. Rye bread
______25. These breads are raised by chemical action of baking powder or baking soda like biscuits, banana bread and generally
more tender and crumbly than yeast bread.
A. Quick bread C. Flat bread
B. Yeast bread D. Buns and rolls
______26. It is the most important principle for sandwich safety after preparation to avoid spoilage.
A. 4-140-40 C. 4-40-140
B. 140-40-4 D. 40-140-4
______27. Usually sweet course or dish served at the end of a meal.
A. Dessert C. Salad
B. Appetizer D. Main dish
______28. Simplest dessert, they are nutritious, appetizing, and easy to prepare and serve.
A. Cheese C. Custard
B. Gelatin D. Fruits
______29. Excellent dessert that is ready to serve, it is made in all parts of the world from a variety of milks from cow, goat and
sheep.
A. Cheese C. Custard
B. Gelatin D. Fruits
______30. These are easily prepared, economical and vary in many ways, marketed in two forms, unsweetened and fruit flavor.
A. Cheese C. Custard
B. Gelatin D. Fruits
______31. Frozen desserts that is smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.
A. Ice cream C. Sherbet
B. Frozen mousses D. Ice drop
______32. Dessert ingredient that is available in various types, bitter sweet, semi-sweet, white, dark and milk.
A. Chocolate C. Cream
B. Nuts D. Gelatin
______33. Flavored liquid blend of ingredients that adds flavor and enhance the appearance of the food.
A. Fudge C. Cream
B. Sauce D. Mousse
______34. Soft confection made of butter, sugar and chocolate
A. Cream C. Sauce
B. Fudge D. Mousse
______35. Which of the following containers is to store sauce?
A. Plastic bottle C. Bowl
B. Airtight jar D. Plastic bag
______36. The following are thickening agents for sauces, EXCEPT
A. Egg C. Cornstarch
B. Cream D. Baking powder
______37. The main objective of this is to keep the food in good condition until it is sold and consumed.
A. Garnishing C. Plating
B. Presenting D. Food packaging
______38. Types of packaging materials wrapping certain types of food, however they do not protect the food against moisture,
odors, oxygen or micro-organisms, therefore, not suitable for long-term storage.
A. Paper C. Glass
B. Leaves D. Plastics
______39. Inexpensive packaging material, however, highly absorptive, fairly easily torn, and offers no barrier to water or gases.
A. Paper C. Glass
B. Leaves D. Plastics
 ______40. This packaging provide total protection of the contents, however, this is heavier than other materials therefore have
higher transport costs.
A. Leaves C. Paper
B. Metal D. Plastic

41-50. Identification

______ 41. This choice is critical to the final presentation, choosing the right size is important because food should not be crowded.

______ 42. Always consider as an important part of plate presentation, always try to have variety of these on the plate.

______ 43. Critical to food presentation, contrasting hard and soft, smooth and coarse, adds visual interest to your food.

______ 44. Neatness counts. Food should be contained within the rim of the plate, pleasing to the eye, not look sloppy and dirty.

______ 45. Enhance your plate presentation, choose appropriate to the ingredients.

______ 46. One of the innovative methods of commercial food packaging, it allows the food to be sealed without losing any
residual moisture, package in this manner are usually fried foods, bakes goods, or grain products.

______ 47. Foods are cooked prior to being placed in this packaging in order to prevent E.Coli contamination, Foods come in a
wide variety, from meat to vegetables to fruits.

______ 48. Common method of packaging wherein meat and processed foods are place in freezer with 0˚C temperature or less
to prolong the shelf life.

______ 49. One of the oldest and most common method of food packaging, Fruits and vegetables are placed in glass jars and
sealed in the jars by heating the jars then palicing rubber on jar top, seals need to be airtight to prevent growth
of bacteria.

______ 50. Paine (1962) defined this as “art science and technology or preparing goods for transpoort and sale”.

PLATE GARNISH HOME CANNE FOODS TEXTURE

FOIL PACKAGING CANNED FOODS COLOR KEEP THINGS CLEAN

FREEZING & CHILLING FOODS FOOD PACKAGING

Prepared by/RCD