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    Pre Test in Cookery 9

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    Sheree-Lynette Medina
    This document contains a pretest in cookery with multiple choice and true or false questions about kitchen tools, equipment, cleaning methods, food preparation techniques, and classifications of salads and desserts. It tests knowledge of topics like materials used for kitchen utensils, measuring tools, cutting tools, mixing appliances, cleaning tools, sanitization methods, types of salads like fruit salads and vegetable salads, cooking methods like boiling and blending, and classifications of different desserts. The pretest was prepared by cookery teachers and contains sections to identify classifications of desserts, describe ingredients used in desserts and sweet sauces, enumerate dessert sauces, thickening agents, categories of sauces, garn

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    Pre Test in Cookery 9

    Uploaded by

    Sheree-Lynette Medina
    74 views4 pages
    This document contains a pretest in cookery with multiple choice and true or false questions about kitchen tools, equipment, cleaning methods, food preparation techniques, and classifications of salads and desserts. It tests knowledge of topics like materials used for kitchen utensils, measuring tools, cutting tools, mixing appliances, cleaning tools, sanitization methods, types of salads like fruit salads and vegetable salads, cooking methods like boiling and blending, and classifications of different desserts. The pretest was prepared by cookery teachers and contains sections to identify classifications of desserts, describe ingredients used in desserts and sweet sauces, enumerate dessert sauces, thickening agents, categories of sauces, garn

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    Pretest in cookery 9

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    PRE-TEST-IN-COOKERY-9

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    This document contains a pretest in cookery with multiple choice and true or false questions about kitchen tools, equipment, cleaning methods, food preparation techniques, and classifications of salads and desserts. It tests knowledge of topics like materials used for kitchen utensils, measuring tools, cutting tools, mixing appliances, cleaning tools, sanitization methods, types of salads like fruit salads and vegetable salads, cooking methods like boiling and blending, and classifications of different desserts. The pretest was prepared by cookery teachers and contains sections to identify classifications of desserts, describe ingredients used in desserts and sweet sauces, enumerate dessert sauces, thickening agents, categories of sauces, garn

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    74 views4 pages

    Pre Test in Cookery 9

    Uploaded by

    Sheree-Lynette Medina
    This document contains a pretest in cookery with multiple choice and true or false questions about kitchen tools, equipment, cleaning methods, food preparation techniques, and classifications of salads and desserts. It tests knowledge of topics like materials used for kitchen utensils, measuring tools, cutting tools, mixing appliances, cleaning tools, sanitization methods, types of salads like fruit salads and vegetable salads, cooking methods like boiling and blending, and classifications of different desserts. The pretest was prepared by cookery teachers and contains sections to identify classifications of desserts, describe ingredients used in desserts and sweet sauces, enumerate dessert sauces, thickening agents, categories of sauces, garn

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    ORANI NATIONAL HIGH SCHOOL

    Tugatog,Orani,Bataan

    SY2021-2023-2024

    PRETEST IN COOKERY 9
    NAME:_______________________________________ SCORE:________
    GRADE&SECTION:______________________________

    Multiple Choice: Choose the best answer.

    1.It is the most popular lightweight, attracted and less expensive materials of kitchen utensils and
    equipment.
    a. stainless steel b. aluminum c. glass d. plastic
    2.It is greatly durable and cheap material of kitchen utensils but may not last long.
    a. stainless steel b. aluminum c. glass d. plastic
    3. A kitchen tool used to measure small quantity of dry and liquid ingredients.
    a. measuring cup b. liquid measuring cup c. weighing scale d. measuring spoon
    4. A measuring tool used to measure solid and dry ingredients.
    a. measuring cup b. liquid measuring cup c. weighing scale d. measuring spoon
    5. A cutting tool used for heavy cutting.
    a. scraper b. butcher knife c. spatula d. paring knife
    6. A tool used to level off ingredients when measuring solid and dry ingredients.
    a. scraper b. butcher knife c. spatula d. peeler
    7. It provides a constant speed in mixing ingredients.
    a. electric hand mixer b. egg beater c. flipper d. ladle
    8. Essential for various tasks from cleaning vegetables to straining pasta.
    a. baster b. dredgers c. funnel d. colander
    9. The process of removing dirt and other types of soil from a surface such as dish, glass and cutting
    board.
    a. sanitizing b. wiping c. cleaning d. drying
    10. The process of reducing number of harmful organism to safe level on food contact.
    a. sanitizing b. wiping c. clearing d. drying
    11. A cleaning agent that can be used periodically on surfaces where grease has burned out.
    a. detergent b. acid cleaner c. abrasive cleaner d. solvent cleaner
    12. Can be used periodically on mineral deposits cannot remove.
    a. detergent b. acid cleaner c. abrasive cleaner d. solvent cleaner
    13. Chemical sanitizer which is effective on a wide variety of bacteria
    a. iodine b. chemical c. detergent d. chlorine
    14.This agent can penetrate soil quickly and soften it.
    a. detergent b. solvent cleaner c. acid cleaners d. abrasive cleaners
    15. This cleaners can remove heavy accumulations of soil.
    a. detergent b. solvent cleaner c. acid cleaners d. abrasive cleaners
    16. This tool enables you to more easily grab and transfer larger food items.
    a. serving tongs b. soup ladle c. potato masher d. egg beater
    17.It is used for turning hamburgers and other food items.
    a. baster b. funnel c. flipper d. grater
    18. It is used to grate cheese, chocolates and other fresh fruit.
    a. baster b. funnel c. flipper d. grater
    19. A utensil consisting of a small, shallow bowl on a handle, used in preparing, serving, or eating
    food.
    a. serving spoon b. soup ladle c. potato masher d. egg beater
    20. This is done using heat, radiation, or chemicals.
    a. sanitizing b. wiping c. clearing d. drying
    21. Equipment used to chop, blend, mix, whip, grate and liquefy all kinds of food.
    a. freezers b. microwave oven c. blenders d. oven toaster
    22. Necessary in preventing bacterial infections from foods.
    a. freezers b. microwave oven c. blenders d. oven toaster
    23. Most common method used in restaurants.
    a. hot water b. chemicals c. concentration d. cold water
    24.Example of this are iodine and chlorine.
    a. hot water b. chemicals c. concentration d. cold water
    25. A kind of materials need great care to make sure for long shelf life.
    a. glass b. aluminum c. Teflon d. ceramic
    26. It is made up from vegetables, fruits or meats or maybe a combination of vegetables and fruits
    or meats and and vegetables to which has been added some kind of dressing or small amounts of
    other materials to give flavor.
    a. soups b. salad c. stocks d. desserts
    27. These are simple combination of fruits or fresh vegetables simply dressed.
    a. light salads b. heavy salads c. vegetables salad d. fruit salads
    28. These salads have as their basis food fruits or cooked vegetables or meat, cheese, eggs and nuts.
    a. heavy salads b. light salads c. fruit salads d. vegetables salads
    29. Part of a salad that consist of cooked or raw fruits, vegetables, meat, fish, poultry or noodles.
    a. dressing b. basal portion c. fruits d. vegetable
    30. Usually serve after the main course of a certain meal.
    a. appetizer b. dessert c. soups d. salad
    31. Usually serve before the main course of a certain meal.
    a. dessert b. appetizer c. salad d. soup
    32. It gives flavour to the mixture.
    a. dressing b. basal portion c. heavy salad d. light salad
    33. To cook in boiling water.
    a. boil b. bake c. broil d. parboil
    34. To ornament with something bright and savory something added for decorations.
    a. grate b. garnish c. grind d. marinate
    35. To dip fruits or vegetables in hot water.
    a. pare b. peel c. blanch d. shred
    36. To pull of outer covering as with bananas or oranges.
    a. pare b. peel c. blanch d. shred
    37. To slightly mix ingredients with two forks or a fork and spoon.
    a. strain b. toss c. sift d. slice
    38. To mix two or more ingredients so that each loses its identity.
    a. blanch b. blend c. beat d. drain
    39. A broth made from meat or vegetables with a seasoning and an addition of vegetables or food
    materials.
    a. salad b. soups c. stock d. dessert
    40. It is made from meat and vegetables, seasoned to taste and served without and served without
    or with vegetables.
    a. soups b. stock c. dessert d. salad

    Prepared by: COOKERY 9 TEACHERS


    FOURTH QUARTER SUMMATIVE TEST IN COOKERY 9:
    IDENTIFICATION: Identify the following classifications of desserts:
    ___________1.These are easily prepared,economical and vary in many ways and marketed
    unsweetened and sweetened.
    ___________2,The simplest dessert and one of the best because they are
    nutritious ,appetizing and easy to prepare and serve.
    ___________3.Another excellent dessert that is ready to serve and it is made in all parts of
    the world from a variety of milks from cow,goat, and sheep.
    ___________4.A dessert which are relatively simple to prepare and vary with sauces and
    classified as made from cornstarch,rice and bread.
    ___________5.These are not fruit pies , they have a depth of 2 or 3 inches and are topped
    with biscuits dough rather than being made with pie crust.
    ___________6.These dessert are baked and soft,creamy ,delicate,and maybe served in their
    baking ups or may be unmolded and served with fruit garnishes or with dessert sauces.
    ___________7.A smooth frozen mixture of milk , cream,sugar,flavour and sometimes eggs.
    ___________8.It is made from fruit juices,water and sugar sometimes with milk,cream,and
    eggwhites.
    ___________9.A dessert that is made from a sauce,eggyolks,beaten eggwhites,and a
    flavouring and baked until puffed up.
    ___________10. A molded chilled dessert made with sweetened and flavoured whipped
    cream or eggwhites and gelatin.

    II. Describe the following ingredients needed in preparing desserts and sweet sauces.
    Give at least one characteristic of each ingredients.

    1.Chocolate-

    2. Nuts-

    3.Batter-

    4.Cream-

    5.Fruits-

    6.Egg Whites-

    7.Egg Yolks-

    8.Gelatine-

    9.Sugar

    10.Cheese-

    III.Enumerate or give the following:

    1 – 5 Kinds and Varieties of Dessert Sauces


    6 – 12 Thickening Agents to improve the quality of Dessert Sauces
    13 – 15 Three Categories of Dessert Sauces
    16 – 19 Garnishes and Decorations used for Desserts to add wow factor
    20 – 24 Guidelines in Plating the Dessert
    25 – 30 Packaging Materials for Storing Desserts

    PREPARED BY: COOKERY TEACHERS

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