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    Dat PPT Cookery 9

    Uploaded by

    Erma Jalem
    DAT PPT COOKERY 9

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Dat PPT Cookery 9

    Uploaded by

    Erma Jalem
    15 views16 pages
    DAT PPT COOKERY 9

    Original Title

    DAT-PPT-COOKERY-9

    Copyright

    © © All Rights Reserved

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    PPTX, PDF, TXT or read online from Scribd

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    DAT PPT COOKERY 9

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    15 views16 pages

    Dat PPT Cookery 9

    Uploaded by

    Erma Jalem
    DAT PPT COOKERY 9

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 16

    DISTRICT ACHIEVEMENT

    TEST

    TLE GRADE 9 COOKERY


    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.
    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
    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
    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
    5.Which of the following protein-rich
    product is commonly used in
    appetizers?
    a)Cheese
    b)Legumes
    c)Peanuts
    d)Milk
    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
    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
    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
    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
    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
    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
    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
    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.
    14. Which of the following is not
    an accompaniment for dessert?
    a.) cream anglaise
    b.) pastry cream
    c.) custard
    d.) pudding
    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.

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