cOOKERY GRADE 9 DISTRICT ACHIEVEMENT TEST

1. DISTRICT ACHIEVEMENT
TEST
TLE GRADE 9 COOKERY

2. 1. The following statements are the principles in
presenting appetizers. Which fact would you select
is best to follow in platting appetizer presentation?
a.) A simple design is best.
b.)The platter should be eye-catching.
c). The food must be easy to handle and serve.
d.) Once a bit of food has touched the tray,
remove it.

3. 2. Aling Tessie 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 what will surely solve her problem?
a.) Abrasive
b.) Acid cleaner
c.) Detergent
d.) Solvent cleaner

4. 3. If you are told to clean in the kitchen, how would you follow the
proper order / steps in cleaning equipment and 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 - Rinse all equipment surfaces with sanitizing agent
4 - Scrape and pre-rinse
a.) 4 3 2 1
b.) 3 4 1 1
c.) 4 2 3 1
d.) 4 2 1 3

5. 4. Hot appetizers are serve in higher temperature.
Which of the following is NOT true about hot
appetizers?
a)Serve while they are still hot.
b)Serve in a high temperature.
c)Expected to be consumed in a long time.
d)Most of the time soup-based made from bread
and sizzling food

6. 5. Which of the following protein-rich
product is commonly used in
appetizers?
a)Cheese
b)Legumes
c)Peanuts
d)Milk

7. 6. Which of the following structures of a salad
is an edible decorative item that gives eye
appeal and adds flavor to the food?
a.) Base
b.) Body
c.) Garnish
d.) Dressing

8. 7. Waldorf Salad is made up from apples, nuts, celery and
mayonnaise. If you are told to prepare it, What should you do
first, second, third and last?
1. Arrange the lettuce cups as under liners on hold salad plates.
2. Wash the apples and dice without peeling them.
3. Add apples to the dressing and mix in to prevent darkening.
4. Add celery and walnuts. Fold in until evenly mix.
a.) 1,2,3,4
b.) 3,4,2,1
c.) 2,3,4,1
d.) 4,3,2,1

9. 8. In preparing salad dressing, it is
important to limit the fat in it. How can you
limit the amount of fat in your salad
dressing?
a.) make your own filled fat dressing
b.) read the labels of the over fat product
bought
c.) buy reduce fat and fat free dressing
d.) follow the recipe

10. 9. Why is it helpful to soak greens for
about ten minutes?
a. to make their bitter more mild
b. to rehydrate their cells and restore
crispiness
c. to soften their texture
d. to make it more attractive

11. 10. Sanitary practices is the best thing to
ponder in the preparation of food. Which of
these is the most important principle for
sandwich safety preparation to avoid spoilage.
a.) 4 - 40 - 140
b.) 140 - 4 - 40
c.) 4-140 – 40
d.) 1- 40 – 40

12. 11. This ingredient of sandwich should be
crisped and proportioned to the size of
sandwich. It adds texture, flavor and color to
the sandwich.
a.) cheese
b.) condiments
c.) spreads
d.) vegetables

13. 12. Why should we leave the chilled most
seafood filling used in preparing
sandwiches?
a. Correct method of preserving
b. Easy to contaminate
c. Highly perishable
d. Standard procedure

14. The following are the steps in preparing Club House
Sandwich.
13. After preparing all the ingredients, which is the
first step to follow?
a. Spread butter on the bread.
b. Slice each cheese thinly.
c. Slice your tomato very thinly and spread evenly over
one slice of bread.
d. On top of the cheeses, put more tomato on top of the
cheese, laying evenly.

15. 14. Which of the following is not
an accompaniment for dessert?
a.) cream anglaise
b.) pastry cream
c.) custard
d.) pudding

16. 15. What is the purpose of storing
desserts?
a.) To enhance the freshness and
quality.
b.) To improve its palatability
c.) To increase volume.
d.) To soften food tissues.