Republic of the Philippines

Department of Education
Region 1
PANGASINAN SCHOOLS DIVISION OFFICE II
ROSARIO NATIONAL HIGH SCHOOL
POZORRUBIO, PANGASINAN

FIRST PERIODICAL EXAM

Name:__________________________________________________ Date: _____________

I. Direction: Multiple Choice. Read the following statements carefully. Choose the letter that best describes
the statement and write your answer on the space provided before the number.

_____ 1. The most used material in making kitchen tool because it is lightweight, attractive, and less expensive.
a. Stainless steel b. Aluminum c. glass d. cast iron
_____ 2. The special coating applied inside aluminum or steel pots and pans that prevents food from sticking on the
pan.
a. Aluminum b. double boiler c. Teflon d. Rubber
_____ 3. This is used when the temperature in cooking must kept below boiling and keep warm.
a. Aluminum b. double boiler c. Cast Iron d. Steamer
_____ 4. This material is durable but must be kept oiled to avoid rusting.
a. Cast Iron b. Teflon c. Rubber d. Glass
_____ 5. Aling Tina find it hard to remove tough soils from used pots. It does not respond to different cleaning
agents she used. If you will help her, which of the following will you recommend that can solve her problem?
a. Detergents b. solvent cleaners c. acid cleaners d. abrasives
_____ 6. The factor that influence the cleaning process that needs complete removal and will affect the cleaning
compound used along with the method of cleaning.
a. Temperature b. water c. soil d. mechanical force
_____ 7. It is a simple as hand scrubbing with a brush or as complex as turbulent flow and pressure inside a pipeline.
This aids in soil removal and typically reduces time and concentration requirements.
a. Temperature b. water c. soil d. mechanical force
_____ 8. It is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting
board.
a. Acid Cleaners b. Cleaning c. Detergent d. Solvent Cleaners
_____ 9. It is done using heat, radiation, or chemicals.
a. Chemicals b. Concentrations c. Heat d. Sanitizing
_____ 10. It is the most common method used in restaurants.
a. Chemicals b. Contact Time c. Heat d. Hot water
____ 11. The following are the factors of chemical sanitizers, EXCEPT
a. Concentration b. Confession c. Contact Time d. Temperature
_____ 12. The following are the cleaning agent, EXCEPT
a. Acidic Cleaners b. Abrasive Cleaners c. Detergents d. Solvent Cleaners
_____ 13. What are the steps in cleaning and sanitizing utensils?
a. Drying b. Sanitizing c. Washing d. All of the above
_____ 14. What are the things that you need in cleaning?
a. Broom b. Bucket c. Rags d. All of the above
_____ 15. It involves the use of hot water or steam, which is common in restaurant to sanitize kitchen tools.
a. Thermal sanitizing b. Chemical sanitizing c. radiation d. disinfection
_____ 16. Which of the following chemicals can be used for sanitizing and disinfecting equipment?
a. Chlorine b. ammonia c. carbolic acid d. all of the these
_____ 17. The following are examples of heat sanitizer EXCEPT______
a. Steam b. UV light c. filtration d. acid
_____ 18. The best factor to consider in using chemical sanitizer
a. It should be non-corrosive to metal surfaces
b. Approved to food contact surface application
c. It can penetrate small cracks and crevices
d. Is non-selective to microbial groups
_____ 19. 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 food
b. Clean chopping board if needed
c. Use separate chopping board for meat and vegetables
d. Scrape chopping board before using
_____ 20. Your younger sister accidentally swallowed poison? What first aid treatment should you do?
a. Give her a glass of water or any fruit juice
b. Remove anything remaining in the mouth
c. Read the label of the poisonous materials
d. None of the above
_____ 21. Which of the following is the proper order/steps in cleaning kitchen premises?
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil
residues
2. Remove residual food soils from equipment surfaces
3. Scrape and pre-rinse
4. Rinse all equipment surfaces with sanitizing agent.
a. 4, 3, 2, 1 b. 2, 3, 1, 4 c. 3, 2, 1, 4 d. 1, 2, 3, 4
_____ 22. Which of the following refers to small portion of highly seasoned food?
a. Hors D’ Oeuvres b. cocktail c. appetizer d. relish
_____ 23. Which foods stimulate the appetite through their attractive appearance, fragrance, or appealing flavor?
a. Dessert b. appetizer c. meal d. cocktail
_____ 24. A flat Italian bread, a cousin of pizza but an inch thicker and richer in olive oil.
a. Lavash b. Tortillas c. Focaccia d. Pita
_____ 25. Sandwich can be served _____
a. Frozen b. hot c. cold d. hot and cold
_____ 26. What kind of appetizer did chef Arnold prepare in a party if he made it out of thin slices of bread in
different shapes, spread it with mayonnaise and garnished it with tuna flakes?
a. Hors D’ Oeuvres b. Relishes c. Cocktails d. canape
____ 27. Which appetizers are made from fresh juices of fruits?
a. cocktails b. finger foods c. relishes d. hors d’ oeuvres
_____ 28. Why do we need to follow safety procedures in preparing appetizers?
a. avoids leftover c. waste of ingredients
b. prevents spoilage d. avoid food contamination and accident
_____ 29. Which statement is CORRECT for a hot appetizer?
a. soup-based c. serves in a low temperature
b. easy to prepare d. made from fresh ingredients
_____ 30. What cold appetizer will you prepare if the available ingredients in your kitchen are only fresh fruits?
a. cocktail c. hors d’ oeuvre
b. antipasto d. canapé
_____ 31. What will you add to the fruit cocktail to improve its taste?
a. salt b. lemon c. sugar d. liquor
_____ 32. You were asked by your teacher to prepare a canape. What type of bread are you going to use for the best
presentation?
a. Loaf bread b. Oreo c. crackers d. dough
_____ 33. Which of the following has the correct ingredient in making a canape?
a. Tiny biscuits, polenta cutouts, meat c. miniature pancakes, cucumber slices
b. Cracker, butter, asparagus tip d. radish slices, cheese
_____ 34. ___ is the process of arranging and decorating food to enhance its presentation.
a. Food Plating b. Garnishing c. cooking d. Baking
_____ 35. How can you determine that the presentation of appetizer is successful?
a. well organized appetizer
b. use variety of skewers for attraction
c. use monochromatic colors to show neatness
d. use different materials through-out the presentation
_____ 36. What do you think is the CORRECT way of presenting a canapé to enhance its visual appeal?
a. arrange it in a short glass c. put it in a cup
b. individualize d. use any skewers
_____ 37. 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
_____ 38. 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
_____ 39. Sherwin owns a restaurant. He is awake up to 12 midnight 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. passionate c. motivated d. committed
_____ 40. Which are the most ecological friendly skewers?
a. Bamboo b. glass c. metal d. plastic
_____ 41. The grade 9 prepares for presenting an appetizer attractively, which of the following statements
should they do?

a. Use toothpicks and small plastic skewers to hold small complementary pieces of food together.
b. Appetizer should be savory rather than sweet.
c. Organize it simply.
d. All of the above are true
_____ 42. The following are tips for professional appetizer presentation EXCEPT
a. Make it uniform
b. Customize it
c. Introduce color
d. Use different color and sizes of skewers to make it attractive
_____ 43. What storing technique could be done to keep the food cold or cool?
a. Freezing b. Refrigerating c. Chilling d. Frosting
_____ 44. It is done by reducing the temperature of food.
a. Boiling b. chilling c. freezing d. cooking
_____ 45. It is an equipment used to store food to avoid food spoilage.
a. Refrigerator b. oven c. blender d. double broiler
_____ 46. To maintain the freshness and avoid spoilage, which of the following should be avoided?
a. Refrigerate fruits and vegetables for a long period of time to maintain its crispness.
b. Store food in plastic.
c. Reduce the temperature of food
d. All of the above
_____ 47. How do you store appetizer?
a. Safeguard the food during distribution and serving.
b. Chill to refrigerate or to reduce the temperature of food.
c. Place it to cold storage like refrigerator to preserve perishable food.
d. They are all correct
_____ 48. Which of the following statements best describes the picture?
a. Handle the food properly to prevent spoilage and contamination.
b. Wash utensils and equipment thoroughly.
c. Keep off hand to a minimum contact to ingredients and food.
d. None of these

_____ 49. Which of the following pictures best describes this statement “ Safeguard the food during
distribution and serving . ”

a. c.

b. d.
_____ 50. Among the following statements, which is true about storing appetizer?
a. Handle the food properly to prevent spoilage and contamination.
b. Wash utensils and equipment thoroughly.
c. Keep off hand to a minimum contact to ingredients and food.
d. a, b. and c are true

Prepared by:

LAILANIE S. PACADA
Teacher III

Checked and reviewed by:

NENITA A. ANCHETA
Head Teacher III

Approved :

MARIO L. SALCEDO
OIC-Office of the Principal