Department of Education

Region X
Division of Bukidnon
BUKIDNON NATIONAL SCHOOL OF HOME INDUSTRIES – SHS
Maramag, Bukidnon

COOKERY I
MIDTERM EXAMINATION
First Semester, SY 2022-2023

NAME OF STUDENT: _____________________________ DATE EXAM TAKEN:

______________________
I. MULTIPLE CHOICE (Encircle the letter of your answer, 2pts.)

1. What does PPE stand for and what is its purpose?

A. Personal protective equipment is used to protect individuals from harm
B. Proactive protective equipment is used to protect individuals from harm
C. Personal protective equipment is used to make the person look professional
D. Proactive production equipment is used to enhance performance in the kitchen
2. Identify hazardous substances found in the kitchen environment.
A. Cutting shears B. Chemicals C. Dry stores items D. Left-over sauce
3. A French term which means “set in place” that is you have everything ready to cook and in its place.
A. Mise’ En Place B. Mise’ En Plas C. Mis’ En Place D. Mis’ En Plas
4. It is when appetizers were originally introduced as a buffet in the early third century B.C.
A. Romans B. Athens C. Americans D. Filipinos
5. One of the factors to consider when balancing colors, shapes, and texture on the plate.
A. Flavors B. Shape C. Balance D. Color
6. Mary used this salad tool used to remove excess water from her prepared salad greens.
A. Mixing bowl B. salad spinner C. Salad server D. cutting boards
7. Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.
A. Green salads B. composed salads C. Vegetable salads D. bound salads
8. Which of the following is not a factor to consider in salad presentation?
A. Contrast and harmony of colors B. Quality of ingredients
C. Arrangement of food C. Proper food combinations
9. In 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,
10. Which products are used to clean: Utensils, Bench tops and Floors?
A. Dish wash detergent, sanitizer, degreaser B. Disinfectant, bleach, hot water
C. Abrasive cleaner, amonia and hot water D. Dish wash detergent, sanitizer, methylated spirits
11. It is a small hand tool used in lemon for garnishes.
A. Spatula B. Cheese Knife C. Ball Cutter D. Channel knife
12. In preparing appetizers, you need to remember the following EXCEPT one. What is it ?
A. It should be served in medium-sized portions.
B. It should be well-seasoned but not have overpowering taste.
C. It should be served in bite-sized portions.
D. It should be aesthetically or visually appealing.
13. Plate presentation is the process of offering the appetizer to guests in a stylish and pleasing manner and it
requires the following except;
A. Skills B. Aesthetics C. Creativity D. Style
14. In making mayonnaise, the oil and vinegar bound together with the help of?
A. Egg yolk B. Vinegar C. Oil D. Sugar
15. Your salads for the day is served as a full meal due to the substantial portion of meat, poultry, seafood’s,
fruits and vegetables.
A. Appetizer salad B. main course salad C. Accompaniment salad D. dessert salad
16. Which of the following procedures for quantity green salad production is the last step to do?
A. Arrange salad plates on worktables B. Add dressing before serving
C. Prepare all ingredients D. Refrigerate until serving

17. Cleaning and sanitizing methods are important to avoid risks to food: SELECT examples of surfaces, and
food preparation and storage areas that must be cleaned.
A. Kitchen benches, dry stores areas, Fridges, freezers, drinks fridges
 B. Walls & Floors, Equipment, service ware & lobby
C. Equipment, service ware & utensils, Outdoor play areas
D. Dry stores areas, customer’s CR, Fridges, freezers
18. Why is it important to keep the kitchen clean?
A. to keep pests out of your kitchen B. to help keep you and others safe
C. to prevent cross contamination/foodborne illnesses from occurring D. All that are mentioned
19. It is utensil that is metal or plastic container with a perforated bottom used for draining and straining food
like pasta.
A. Food mill B. Flour sifter C. Chinoise B. Colander
20. Canapes has the following composition;
A. Base, spread, garnish
B. Base, fillings, garnish
C. foundation, spread, garnish
D. Foundation, fillings, garnish
21. Abby wants her appetizer made of seafood and fruit, served with a tart or tangy sauce. What can you
recommend her?
A. Canapé C. Relish B. Cocktail D. Salad
22. Amanda invites her friends over for her birthday party. Her friends were all health conscious, what
classification of salad can you recommend to Amanda?
A. Appetizer Salad B. Accompaniment Salad C. Main course Salad D. Green Salad
23. Ricky, a grade 12 H.E student wants to surprise his mom on her birthday. Ricky’s mom like desserts, which
of the following recipe can you suggest to Ricky?
A. Greek Salad B. Window Gelatin Cathedral C. Waldorf Salad D. Chicken
Macaroni Salad
24. Ms. Pazahr will do the final touch of her pomelo and nuts salad with vinaigrette dressing, help her select the
best garnish for it.
A. squeeze in mayonnaise B. Basil on top C. Pounded nuts on top D. All of them
are best
25. Aling Pelita finds it hard to remove tough soils from the used pots and pans, it does not respond to different
cleaning agents she used, if you will help her which of the following will you recommend that will surely solve
her problem?
A. Abrasives B. Detergents C. Acid Cleaners D. Solvent Cleaners
26. Term used for larger canapes
A. ZAKUSKIS B.ZAKUSKIIS C. ZACUSKIS D.ZACKUSKIS
27. You will prepare appetizer for a kid’s birthday party. The following are in your list except;
A. Chicken Lollipop B. Spicy cheesy meat ball C. Watermelon Feta Skewers D. Mini sausage tart
28. It is important in presenting appetizers, especially in costing.
A. Balance C. Arrangement C. Simplicity D. Portion size
29. Which of the following considerations are essential in choosing ingredients for
high quality salads?
A. quality and quantity B. freshness and variety C. texture and color D. crispiness and taste
30. In preparing salad dressing, this ingredient is considered as a strong emulsifier.
A. Egg yolk B. Egg white C. Oil D. Egg

II. MODIFIED TRUE OR FALSE (Write true if the statement is correct and if the statement is false,
change the underline word with a correct answer. 2 points each)

1. Meryl made a special sauce for her chef’s salad. the special sauce is called
dressing.
2. Cocktail is small pieces or portions of highly seasoned food, usually served
before a meal to induce and stimulate one’s appetite.
3. Chef Anthony wanted to impress her fiancé in their anniversary, he prepared a
balance and attractive presentation and keep it simple.
4. In presenting an appetizer, place it directly will help you lay out a balance and
symmetrical design.
5. Shiary will mixed her vegetable salad, she will use mixing bowl to toss it.
6. Waldorf salad is a vinegar-based dressing composed of apple, celery, grapes,
and walnuts.
7. Salad oil, egg and mustard are the main ingredients In preparing a mayonnaise
dressing
8. Bread cut-outs, mini pancake and cucumber are some bases for canape.
9. Ms Morran will prepare a kind of appetizer which is the crudité, and she prefers
to buy a lettuce for kimchi.
 10. When preparing fruit in advance for salad, dip, sprinkle or coat it with lemon
juice to prevent it from browning or discoloring.

III. Matching Type. Write the letter on the space provided. (2 points each)
Column A Column B
1. Analita will make a French dressing. She needs this tool to A.
get the lemon juice.

2. Mr. Kim plans to prepare a Hungarian Sausage Tart for his B. drippy or messy
son. To make a base he needs this tool to have a finer
texture of flour
3. The meal must be prepared on a clean, bacteria-free surface, C. Hight
especially when it comes to dairy products, which also
require a certain cutting board.
4. Cocktail appetizers are made of seafood or fruit, usually D. Lime juicer
with this kind of sauce.
5. Petite salad E. Crostini and bruschetta
6. Permanent Emulsion is Mayonnaise, while temporary
emulsion is; F. Sifter
7. A cup-shaped leaves such as iceberg lettuce as bases of G. a tart or tangy sauce
salad, this gives _________ to the salad.
8. A classic example of canapés, modern canapés may use a H. Appetizer Salad
cracker, a small pancake (called blini) or even a pastry shell
as the base. A flavorful spread such as butter, flavored
cream cheese or mayonnaise.
9. Fresh fruits and vegetables are the simplest appetizer I. Vinegar and Oil
however, avocado and watermelon is not a best choice
because it’s __________.
10. Are varieties of appetizers wherein the only requirement is J. White Chopping Board
that you keep everything small enough to be picked up with
the fingers and eaten with little mess.

K.

IV. Different scenarios are written on a rolled piece of paper placed inside the box. Each learner will grab
a paper from the box and read the instructions on it. (box is found on the teacher’s/proctor’s table). (20
points)

“When we no longer have good cooking in the world, we will have no literature, nor high and sharp
intelligence, nor friendly gatherings, no social harmony.”
--Marie-Antoine Careme--