DIAGNOSTIC TEST

TVE-7 COOKERY
Direction: Write only the letter that corresponds the correct answer.
1. It is called a physical removal of visible soil and food.
a. Cleaning b. Disinfectant c. Exterminate d. Filth
2. What do you call a substance that is used to destroy germs and diseases?
a. Cleaning b. Disinfectant c. Exterminate d. Filth
3. What do you call a word “to destroy totally”
a. Cleaning b. Disinfectant c. Exterminate d. Filth
4. What do you call “anything that is dirty”?
a. Cleaning b. Disinfectant c. Exterminate d. Filth
5. What is the state of being infested as with parasites or vermin?
a. Cleaning b. Disinfectant c. Exterminate d. Infestation
6. A chemical agent used for cleansing and sanitizing surfaces and equipment.
a. Cleaning b. Disinfectant c. Exterminate d. Sanitizer
7. It is room especially set apart and containing the necessary utensils for cooking food.
a. Backyard b. Ground c. Kitchen d. Living Room
8. What do you call a base or support?
a. Backyard b. Ground c. Kitchen d. Pedestal
9. What is a chemical agent used for cleansing and sanitizing surfaces and equipment?
a. Sanitizer b. sanitizing c. Stack d. Stock
10. It is a process of reducing number of harmful organisms to safe level on food contact services.
a. Sanitizer b. sanitizing c. Stack d. Stock
11. It is the most popular, lightweight, attractive, and less expensive materials of kitchen utensils and equipment.
a. Aluminum b. glass c. funnel d. stainless steel
12. A kitchen tool which is specifically designed for pulping garlic for cooking.
a. Aluminum b. garlic press c. funnel d. stainless steel
13. It is used to grate, shred, slice and separate foods.
a. Aluminum b. garlic press c. grater d. knife
14. A must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey often referred to
as cook's or chef's tools.
a. Aluminum b. garlic press c. grater d. kitchen knives
15. It is used to measure solids and dry ingredients.
a. Aluminum b. garlic press
c. measuring cup for dry ingredients d. measuring cup for liquid ingredients
16. These are used to measure smaller quantities of ingredients.
a. Aluminum b. garlic press c. measuring cup for dry ingredients d. measuring spoon
17. A more complicated tool that may refer to a small electrical appliance.
a. Aluminum b. equipment c. tools d. utensils
18. A rubber or silicone tools to blend or scrape the food from the bowl.
a. Aluminum b. eggbeater c. rubber scraper d. whisks
19. A special coating applied to the inside of some aluminum or steel pots and pans that helps food from not sticking to the pan.
a. Aluminum b. eggbeater c. rubber scraper d. Teflon
20. A kitchen essentials used for creaming, stirring, and mixing that made of a hard wood.
a. Aluminum b. eggbeater c. rubber scraper d. wooden spoon
21. Use to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob.
a. Cans, bottles, cartoons opener b. eggbeater c. rubber scraper d. wooden spoon
22. Also called a vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta or tin contents.
a. Cans, bottles, cartoons opener b. colander c. rubber scraper d. wooden spoon
23. A wooden or plastic board where meats and vegetables can be cut.
a. Cans, bottles, cartoons opener b. colander c. cutting boards d. wooden spoon
24. Used to shake flour, salt, and pepper on meat, poultry, and fish
a. Aluminum b. dredgers c. rubber scraper d. wooden spoon
25. It is used when temperatures must be kept below boiling, such as for egg sauces, puddings, and to keep foods warm without
overcooking.
a. Aluminum b. double boilers c. dredgers d. wooden spoon
26. It is used to sharpen long knives.
a. Aluminum b. double boilers c. Emery boards d. wooden spoon
27. Use for turning hamburgers and other food items.
a. Aluminum b. double boilers c. Emery boards d. Flipper
28. It is used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
a. Aluminum b. double boilers c. Flipper d. Funnel
 29. Used for mashing cooked potatoes, turnips, carrots or other soft cook vegetables.
a. Aluminum b. double boilers c. Flipper d. Potato Masher
30. It is used for beating small number of eggs or batter. The beaters should be made up of stainless steel, and gear driven for
ease in rotating
a. Aluminum b. double boilers c. Potato Masher d. Rotary eggbeater
31. Used to level off ingredients when measuring and to spread frostings and sandwich fillings.
a. double boilers b. Potato Masher c. Rotary eggbeater d. spatula
32. It is used to measure heat intensity.
a. double boilers b. Potato Masher c. Rotary eggbeater d. Temperature Scales
33. What is that equipment that is necessary in preventing bacterial infections from foods?
a. double boilers b. Potato Masher c. Refrigerator/freezer d. Temperature Scales
34. It is used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
a. blender b. Potato Masher c. Refrigerator/freezer d. Temperature Scales
35. The process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board.
a. cleaning b. sanitizing c. washing d. wiping
36. Use ___________ to routinely wash tableware, surfaces, and equipment. Detergents can penetrate soil quickly and soften it.
a. cleaning b. detergent c. washing d. wiping
37. It is used periodically on surfaces where grease has burned on. They are often called degreasers.
a. cleaning b. detergent c. solvent cleaners d. wiping
38. Use periodically on mineral deposits and other soils that detergents cannot remove. These cleaners are often used to remove
scale in ware washing machines and steam tables.
a. acid cleaners b. detergent c. washing d. wiping
39. Use these cleaners to remove heavy accumulations of soil that are difficult to remove with detergents.
a. abrasive cleaners b. acid cleaners c. washing d. wiping
40. Ingredients which measure by volume and by weight demand _____________________ measuring tools or equipment.
a. standardized b. non-standardized c. fixed d. blurred
41. Refrigerators are operated by electricity. The unit that does the ___________is underneath the box behind the grill.
a. blurred b. cooling c. heating d. warm
42. In preparing foods on the range or in the fryer, heat is transferred by_______________.
a. conduction b. cooling c. heating d. warm
43. Brown sugar is _____________ into the measuring cup before leveling off.
a. distributed b. displaced c. packed d. transferred
44. Spring scales should be adjusted so that pointer is at __________.
a. 0 b. 1 c. 2 d. 3
45. In 1 cup how many ___fluid ounces?
a. 2 oz b. 4oz c. 6oz d. 8oz
46. How many ____fluid ounces are there in 2 cups?
a. 2oz b. 4oz c. 8oz d. 16oz
47. In a metric system, how many ___ml is there in 1 fluid ounces?
a. 20ml b. 30ml c. 40ml d. 50ml
48. How many ___ fluid ounces are there in 60ml?
a. 1oz b. 2oz c. 3oz d. 4oz
49. How many ___ fluid ounces are there in 90ml?
a. 1oz b. 2oz c. 3oz d. 4oz
50. In 1/2 cup how many ___fluid ounces?
a. 2 oz b. 4oz c. 6oz d. 8oz

HONESTY IS THE BEST POLICY!

GOD BLESS!
ANSWER KEY:
1. A
2. B
3. C
4. D
5. D
6. D
7. C
8. B
9. A
10. C
11. A
12. B
13. C
14. D
15. C
16. D
17. C
18. C
19. D
20. D
21. A
22. B
23. C
24. B
25. B
26. C
27. D
28. D
29. D
30. D
31. D
32. D
33. C
34. A
35. C
36. B
37. C
38. A
39. A
40. A
41. B
42. A
43. D
44. A
45. D
46. D
47. B
48. B
49. C
50. B