ORANI NATIONAL HIGH SCHOOL

Tugatog,Orani,Bataan

SY2021-2023-2024

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

Multiple Choice: Choose the best answer.

[Link] is the most popular lightweight, attracted and less expensive materials of kitchen utensils and
equipment.
a. stainless steel b. aluminum c. glass d. plastic
[Link] 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
[Link] 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
[Link] 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
[Link] 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.

[Link]-

2. Nuts-

[Link]-

[Link]-

[Link]-

[Link] Whites-

[Link] Yolks-

[Link]-

[Link]

[Link]-

[Link] 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