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COOKERY Grade 11 Achievement Test

NAME:_______________________________________ DATE__________________
YR&SEC:____________________________

MULTIPLE CHOICES:
Direction: Read each question carefully. Choose the letter which corresponds to the correct answer and write it on the
separate sheet of paper.(ERASURE CONSIDERED WRONG ANSWERS)

1. Which of the following is a material used for salad making and dessert that need great care to ensure long shelf
life?
A. glass B. aluminum C. cast iron D. stainless steel

2. Which of the following appetizers are made out of thin slices of bread in different shapes?
A. relish B. cocktail C. horse d’ oeuvres D. canapé

3. Aling Tessie finds it hard to remove tough soils from the used pots and pans. It does not respond to the different
cleaning agents that she has used. If you will help her, which of the following will you recommend that will surely
solve her problem?
A. abrasive B. acid cleaner C. detergent D. solvent cleaner

4. Small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate one’s
appetite.
A. appetizer B. dessert C. hamburger D. salad dressing

5. Sherwin owns a restaurant. He is awake up to 12 midnight in order to supervise the business and sees to it that he
has enough supply of materials the next day. This kind of character shows that he is:
A. creative B. personalize C. motivated D. committed

6. 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

7. Which of the following knife is used for trimming and paring fruits and vegetables?
A. butcher knife B. French knife C. paring knife D. shears
8. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
A. canapé B. cocktail C. relish D. salad
9. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
A. Read the label of the poisonous material.
B. Remove anything remaining in the mouth.
C. Give her a glass of water or any fruit juice.
D. Give her a spoonful of sugar or any kind of sweets.

10. Which of the following is the proper order in washing the dishes?
A. Utensils, chinaware, silverware, glassware
B. Silverware, utensils, glassware, chinaware
C. Chinaware, glassware, utensils, silverware
D. Glassware, silverware, chinaware, utensils
11. A salad tool used to remove excess water from the salad greens.
A. mixing bowl B. salad server C. salad spinner D. cutting boards
12. Used to hold salad ingredients for mixing, or for tossing.
A. knives B. cutting board C. mixing bowl D. salad server
13. Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s, fruits
and vegetables.
A. appetizer salad B. accompaniment salad C. main course salad D. dessert salad
14. Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.
A. green salads B. vegetable salads C. composed salads D. bound salads
15. Cake is being prepared in this method.
A. Baking B. Mixing C. Poaching D. Roasting
16. The purpose of storing desserts is to
A. Increase its volume B. Soften food tissues
C. Improve the palatability D. Enhance freshness and quality
17. Which of these sauces is best for a simple dessert?
A. Cold B. Light C. Hot Fudge D. Rich
18. The following are thickening agents used in the preparation of sauce, EXCEPT
A. Baking Powder B. Cornstarch C. Cream D. Egg
19. Which of the following is considered the simplest dessert?
A. Custard B. Fruits C. Gelatin D. Puddings
20. All of the following are characteristics of good fruit desserts, EXCEPT
A. Appetizing aroma B. Slightly chilled temperature
C. Simple and attractive D. Moderately sweet
21. What is the process of putting your product into containers for easy distribution?
A. Packaging B. Labelling C. Wrapping D. Storing
22. TBhis term refers to packaging in large standardized containers for efficient shipping and handling
A. Aseptically B. Bulk C. Packaging D. Containerization
23. Which of the following material is made from wood pulp and used for flexible packaging of goods?
A. Cellophane B. Glass C. Metal D. Paper
24. A thin and transparent material that is made of cellulose and contains variable amount of water and
softener.
A. Cellophane B. Glass C. Metal D. Paper
25. This packaging material is transparent and able to withstand heat treatments such as pasteurization
and sterilization.
A. Cellophane B. Glass C. Metal D. Paper
26. Which of the following tools is used for whipping eggs or butter, and for blending gravies, sauces and
soups?
A. Grater B. Spatula C. Whisks D. Scraper
27. Which of the following cannot be used as garnishing in dessert?
A. Fruit B. Nut C. Chocolate D. Flower
28. Which of the following guidelines should not be practiced in plating dessert?
A. Layer flavours and texture B. Make garnishes edible
C. Don’t crowd the plate D. Use monotype plate
29. Which of the following sanitary practices is not true in storing desserts?
A. Wash utensils and equipment thoroughly B. Keep away from food when you are ill
C. Store foods and ingredients in a dry place D. Safeguard the food during distribution
30. In plating and presenting food, which among the following statement is related to texture?
A. Enhances plate presentation B. Plays important part in plate presentation
C. Adds visual interest to the food D. Serves as frame of the presentation
KEY TO CORRECTION
1. A
2. D
3. B
4. A
5. D
6. D
7. C
8. B
9. D
10. D
11. C
12. C
13. C
14. D
15. A
16. D
17.D
18. A
19. B
20. B
21.A
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