NAME:____________________________________ SECTION:_______________ DATE: _____________ a. Cookware b. Bakeware c. Chinaware d.

Silverware
24. What food preparation utensil is use to slice through tomatoes?
a. Tomato knife b. Slicer c. Zester d. Peeler
PRE-TEST IN COOKERY (Commercial Cooking) 25. What is the art of preparing food for consumption with the use of heat?
a. Cookery b. Baking c. Commercial cooking d. Culinary
Directions: Read and study the situations below. Encircle the letter of the correct answer. 26. What is the ideal shape of kitchen for larger families that need extra storage space?
a. Island option b. G-shape c. U-shape d. L-shape
1. Which of the following situations describe a persistent chef? 27. What shape of kitchen is easy to maneuver?
a. Gives up easily over a decline of his business. a. Pullman kitchen b. Galley kitchen c. G-shape d. U-shape
b. Changes his procedures to get the desired profit. 29. After cooking, what should we do to all used mixing bowls, spatulas, measuring spoons and cups and mixer accessories in a tube of
c. Makes effort to invest in another business. warm water?
d. Sells his property and look for a position in a government office. a. A. Soak b. Wash c. Dry d. Clean
2. Jervine owns a restaurant. Although he has a canteen manger, Jervine makes sure that he visits his restaurant every morning and 30. What are you going to use to wipe off all cake splatter from the mixer?
afternoon to see to it that the canteen is well-managed. What entrepreneurial trait does he possess? a. Dishcloth b. Wash cloth c. Clean cloth d. Towel
a. Confident b. Passion-oriented c. Motivated d. Opportunity seeker 31. Which of the following should be done first before storing wooden spoons and accessories?
3. He always introduces new recipes. What should be the quality trait he must possess? a. Clean b. Unclean c. Dry d. Wet
a. Goal-setter b. Responsible c. Persistent d. Opportunity seeker 32. Suppose that you will level off dry ingredients. What would likely to use?
4. This chef spends a lot of time and effort in improving his ability. Which of the following would best describe him? a. Glass b. Colander c. Spatula d. Flippers
a. Creative b. Responsible c. Hard worker d. Opportunity seeker 33. What is the most popular material used for tools and equipment but it is more expensive?
5. Which of the following statement is about a good planner is a fact rather than an opinion? a. Aluminum b. Glass c. Stainless steel d. Wood
a. One who likes to think of what his business will be five years onwards. 34. Which of the following utensils shall not be inverted for storage?
b. A person who spends time trying to solve a problem. a. Cups b. Bowls c. Glasses d. Plates
c. A man with a word of honor. 35. Kitchen must be free from insects that can be caused of diseases. How many times you must clean a kitchen?
d. A businessman who goes places to seek information. a. Regularly b. Occasionally c. Monthly d. Weekly
6. What kind of chef he is if he visits places to learn new things? 36. Which shape of a kitchen has a very flexible lay-out?
a. Persistent b. Goal-setter c. Information seeker d. Planner a. G-shape b. U-shape c. Island option d. L-shape
7. How will you describe a person who believes that in whatever he does, he can do well? 37. Store all tools and equipment in their designated ___________
a. Confident in himself b. Goal-setter c. Persistent d. Persuasive a. Position b. Places c. Location d. Drawer
8. Jeryll tries very hard to convince his fellow chefs to do what he wants. What should be the attitude he must possess? 38. How many tablespoons are there in one (1) cup?
a. Persistent b. Committed c. Efficient d. Persuasive a. 16 b. 14 c. 18 d. 6
9. Jenisa always finishes her work on time. What quality traits she has? 39. Which measuring tool is used to measure dry ingredients?
a. Persistent b. Committed c. Efficient Persuasive a. Measuring cup b. Measuring glass c. Weighing scale d. Spatula
10. Mrs. Soliven considers time as gold. She does not let it pass without doing anything. Which of the following shows her value of time? 40. In measuring ingredients correctly, what tool is used to level sifted dry ingredients?
a. Is planning and monitoring c. Has commitment to work contract a. Spatula b. Spoon c. Knife d. Strainer
b. Demands for quality and efficiency d. Has systematic information 41. What equipment is used to clean cooking tools and equipment?
11. Marilyn cooked “puto”. What kitchen utensils did she use? a. Dishwasher b. Washing machine c. Dryer d. Vacuum
a. Steamer b. Kettle c. Teflon d. Glass 42. After measuring and mixing ingredients, where do you soak all used tools?
12. It is good for baking but not practical on top or surface cooking. You need extra care in using it. What utensil is it? a. Warm water b. Cold water c. Lukewarm water d. Hot water
a. Cast iron b. Aluminum c. Stainless d. Glass 43. Which foreign object removes from effective cleaning?
13. What tool is use to grate, shred, slice and separate foods such as carrots, cabbage and cheese? a. Bacteria b. Odor c. Dirt d. Smell
a. Grater b. Colander c. Flipper d. Funnels 44. Which kitchen is the most flexible and most popular as it provides with a compact triangle?
14. What utensils is used to transfer little or lots of cooked pasta to a waiting plate without a mess? a. U-shape b. L-shape c. Island option d. G-shape
a. Two-tined fork b. Pasta spoon or server c. Scraper d. Serving spoon 45. What kind of knife is used to fillet fish and to remove meat from the bone?
15. Which utensil is used to level off ingredients when measuring, spreading frosting and sandwich filling? a. Spatula b. French knife c. Boning knife d. Butcher knife
a. Spatula b. Spoons c. Baster d. Scraper 46. Which of the following kitchen tools often referred to as cook’s or chef’s tools?
16. What tool is used for serving soups or stews, gravy or dessert sauces? a. Grater b. Flipper c. Funnel d. Kitchen knives
a. Spoons b. Soup ladie c. Ladie d. Wooden spoon 47. It is also called as vegetable strainer. What tool is it?
17. What tools is commonly used to measure solids and dry ingredients, such as flour, fat and sugar? a. Colander b. Sifter c. Baster d. Dredger
a. Measuring glass b. Measuring cup c. Scale d. Portion 48. What tool is used when the temperature must be kept below boiling point and to keep food warm without over cooking/
18. Which tool is used to measure in serving of soft foods, such as filling ice cream and mashed potato? a. Pots b. Double boiler c. Frying pan d. Microwave oven
a. Potato masher b. Scooper c. Scoops or dipper d. Baster 49. What are you going to do before reusing any utensil?
19. It is a chamber or compartment used for cooking, baking, heating or drying. a. Clean and dry b. Wash and dry c. Wash and steam d. Clean up
a. Microwave oven b. Oven c. Skillet d. Oven toaster 50. Which of the following is used to core, peel and section fruits and vegetables?
20. Which tool is used to chop, blend, mix, whip, puree, grate and liquefy all kinds of food? a. Peeler b. Citrus knife c. Paring knife d. Spatula
a. Mixer b. blender c. chopping board d. beater
21. Which kitchen layout offers a great deal of space?
a. G-shape b. Island shape c. L-shape d. U-shape
22. Which of the following food preparation containers is intended for use on a stove or range cooktop? Prepared by: AMDELROSARIO
a. Cookware b. Bakeware c. Chinaware d. Silverware Accompany
23. Which of the following cooking vessels is intended for use inside an oven?