COOKERY IX

First Monthly Test

Name:___________________________________ Grade&Sec: __________________Score_____________

Parent’s Signature: _________________________________ Date: _____________________

I. Multiple Choice:
Directions: Read and analyze each item carefully. Choose he letter of the best answer and
write on the space below the number.

____1. As an entrepreneur you must observed persistence so that you will be a successful businessman. This
trait show that you are.
a. commited to work c. self confident
b. persistent person d. systematic planner
____2. Robert Duterte own a restaurant. He is awake up to 23 midnight in order to supervise the business and
sees to it that is has enough supply of material the next day. this kind of character shows that he is
a. commited to work b. creative person c. motivated individual d. passionate man
____3. What does PEC’s mean?
a. Personal Entrepreneurial Competencies
b. Personal Entrepreneurial Competent
c. Personal Entrepreneurial Compliant
d. Personal Entrepreneurial Coordination
____4. These entrepreneurs have a good eye in spotting business.
a. commitment to work b. risk taking c. opportunity seeking d. persistence
____5. What does the T stands for SWOT analysis?
a. threats b. treats c. thread d. traits
____6. Analiza find it hard to remove tough soils from the used pots and pans. It does not respond to different
cleaning agent she 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
____7. Arrange the following procedures in washing the dishes
1. scrape and pre-rinse the dishes
2. air dry the dishes
3. rinse the dishes
4. wash the dishes
5. sanitize the dishes
a. 1,2,3,4,5 c. 1,4,3,2,5
b. 1,3,4,2,5 d. 1,5,4,3,2
____8. What is the proper order in washing the dishes?
a. chinawares, flatwares, glasswares, ladles, pots and pans
b. flatwares, glasswares, chinawares, ladles , pots and pans
c. glasswares, flatwares, chinawares, ladle, pots and pans
d. ladles, chinawares flatwares, glasswares, pots and pans
____9. Which of the following is NOT a cluster of PEC’s?
a. planning b. power c. achievement d. personal
____10. As an entrepreneur you should not give up easily in the face of obstacle.
a. opportunity seeker b. persistence c. goal setting d. self-confident
____11. which of show self-confidence?
a. able to speak in front of many people b. being comfortable with your own skin
c. both a and b d. none of the above
____12. SMART goals means?
a. specific, measurable, attainable, reality, timebound
b. specific, measurable, attainable, relevant, timebound
c. specific, measurable, attainable, real, timely
d. specific, measurable, attainable, realistic, timebound
____13. Which of the following is NOT belong to Achievement cluster?
a. opportunity seeker b. persistence c. risk taking d. self-confident
____14. Which of the following is NOT belong in Environment and market?
a. demography b. culture c. economy d. land area
____15. Which of the following is a material used for salad making and dessert that need great care to ensure
long shelf life?
a. aluminum b. glass c. cast iron d. stainless steel
____16. What is the equipment that has a chamber or compartment used for cooking, baking, heating, or
drying?
a. chiller b. freezer c. mixer d. oven
____17. Which of the following knife is used for trimming and paring fruits and vegetable?
a. butcher knife b. french knife c. paring knife d. shears
____18. If you have advantage in your competitors what SWOT analysis do you have?
a. strength b. weakness c. opportunities d. threats
____19. This type of entrepreneur is doing his best to satisfy customers and to deliver what is promised
a. commitment to work b. risk taking c. opportunity seeking d. persistence
____20. It pertains to the number of people living in their area is called ____
a. culture c. economy
b. demography d. natural or physical environment
____21.This kitchen tool is also known as vegetable strainer
a. colander b. funnel c. strainer d. sifter
____22. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
a. use the same chopping board for different kinds of foods
b. keep separate chopping board for your meat and your vegetables
c. clean the chopping board if needed
d. scrape chopping board before using
____23. The chemical agent used to as degreaser on surfaces where grease has burned on.
a. abrasive b. acid cleaner c. detergent d. solvent cleaner
____24. Which of the following is the proper order in washing dishes?
a. utensils, chinaware, silverware, glassware
b. silverware, utensils, chinaware, glassware
c. glassware utensils, chinaware, silverware,
d. glassware, silverware, chinaware, utensils
____25. Which of the following is NOT a cooking Materials?
a. aluminum b. stainless steel c. glass d. funnels
____26. This kitchen tool is used for creaming, stirring, and mixing.
a. spatula b. serving spoon c. tongs d. wooden spoon
____27. What kitchen tool is used for beating small amount of egg and batter
a. garlic presser b. egg beater c. funnel d. kitchen shears
____28. Why do we need to clean and sanitize equipment?
a. to avoid rain b. to avoid contamination c. to avoid food contact d. none of the above
____29. Which of the following is NOT belong?
a. French knife b. citrus knife c. paring knife d. spatula
____30. Anna’s household task is to wash the dishes what cleaning compound she need to use?
a. abrasive b. acid cleaner c. detergent d. solvent cleaner
For numbers 31-45 refers to the following;
A. X is true and Y is false C. X and Y are both true
B. X is false and Y is true D. X and Y are both false
____31. Aluminum is mostly used in the kitchen because it is __________
X: lightweight Y: less expensive
____32. Cast iron, Teflon and double broiler are:
X: cooking materials Y: tools in the kitchen
____33. Colander is also called as:
X: strainer Y: sifter
____34. Funnels are made from
X: stainless Y: plastic
____35. The ingredients of batter are:
X: Flour Y: Batter
____36. The function of spatula is to:
X: level of ingredients Y: spread frosting
____37. French knife is also called as:
X: Paring knife Y: Household knife
____38. Refrigerators and freezers are:
X: necessary in preventing bacterial infections from foods
Y: necessary in preventing not bacterial infections from foods
____39. This is used for cooking or heating method
X: microwave oven Y: oven
____40. soap, acids, soap powders are:
X: detergents Y; abrasives
____41. oven, microwave oven and blender are:
X:materials Y: tools
____42. The most common method used in restaurant
X: hot water Y: hot air
____43. Methods of sanitizing involves the use of hot water or steam.
X: Thermal sanitizing Y: Chemical sanitizing
____44. CIP and COP are:
X: fundamentals of cleaning equipment Y: methods of cleaning equipment
____45. Mise en place means
X: set in place Y: prepare tools equipment and ingredients
____46. Which of the following is NOT ideal characteristics of chemical sanitizer?
a. be stable under all types of conditions
b. destroy microorganism rapidly
c. have a wide range or scope of activity
d. expensive
____47. What is the proper contact time of chlorine?
a. 5 sec b. 7 sec c. 10 sec d. 12 sec
____48. Which of the following is NOT part of chemical sanitizer?
a. alcohol b. chlorine c. detergent d. filtration
____49. 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
____50. 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