Republic of the Philippines

Department of Education
CARAGA Administrative Region
Division of Surigao del Sur
STA. JUANA NATIONAL HIGH SCHOOL
Sta. Juana, Tagbina, Surigao del Sur

1st Quarter Examination in Cookery-11

SY 2019-2020

I. Choose the letter of the correct answer:

1. It is mostly used in the kitchen and the most popular because it is lightweight,
attractive and less expensive.
a. Steel c. aluminum
b. Iron d. boiler
2. It is the most popular material used for tools and equipment.
a. Teflon c. iron
b. stainless steel d. aluminum
3. It is used for salad making and dessert but not practical for top or surface cooking.
a. glass c. boiler
b. spoon d. Teflon
4. It is durable but must be kept oiled to avoid rusting.
a. Cast iron c. aluminum
b. glass d. masher
5. It is used when temperature must be kept below boiling.
a. cast iron c. double boiler
b. glass d. aluminum
6. It is a special coating applied inside aluminum or steel pots and pans.
a. Teflon c. shears
b. glass d. beater
7. Used periodically in removing mineral deposits.
a. solvent cleaners c. abrasives
b. acid cleaners d. blenders
8. Are generally used to remove heavy accumulations of soil that are difficult to
remove with detergents, solvents and acids.
a. acid cleaners c. detergents
b. abrasives d. solvent
9. Are used for cooking or heating food.
a. peeler c. whisks
b. microwave ovens d. scales
10. It is used to core, peel, and section fruits and vegetables.
a. paring knife c. peeler
b. citrus knife d. scales
 II. Identify the word stated below:

_____________1. Sharp edged scoop for cutting out balls of fruits and vegetables.
_____________2. Used to scrape off contents of bowls.
_____________3. Used for manipulating foods like spreading.
_____________4. Small hand tool in making garnishes.
_____________5. Used for mixing thinner liquids.
_____________6. Used to remove zest or citrus peels in thin strips.
_____________7. For chopping, slicing and dicing.
_____________8. Used for trimming and paring fruits and vegetables.
_____________9. Used for making butter curls.
_____________10. Board for cutting fruits and vegetables.
_____________11. Cutting device for ingredients like scissors.
_____________12. Designed to press potato and cooked vegetables.
_____________13. For keeping cold foods chilled for service.
_____________14. Are usually juices of orange, pineapple, grapefruit or tomatoes.
_____________15. Are made out of thin slices of bread in different shapes.
_____________16. Are popular accompaniments to potato chips, and crackers.
_____________17. The simplest appetizers.
_____________18. Generally placed before the guest in a slightly, deep dish.
_____________19. Refers to small portions of highly seasoned foods.
_____________20. Are foods which stimulate the appetite, through their attractive
appearance, fragrance or appealing flavor.

III. Enumeration.

1-6. Factors that influence the cleaning process

1.
2.
3.
4.
5.
6.

7-9. Fundamentals of plating

7.
8.
9.

10-12. Storing techniques

10.
11.
12.
13-20. Classification of Appetizers

13.
14.
15.
16.
17.
18.
19.
20.

GOD BLESS!!!

Name of student and grade: ___________________

Name of parent and signature: _________________
Name of the subject teacher: __________________