KING OF ZION SCHOOL

National Hi-way, Tin-ao, Agusan, Cagayan de Legend:

Oro City
Tel. No. 880-3021
Email add: kofz_racaza@yahoo.com Red – AM/PM not Allowed

TLE 9 Green – AM/PM Allowed

ACHIEVEMENT TEST Blue – AM Allowed/ PM not Allowed
Name: ___________________________ Date _________________________
Teacher: Mr. Brayn Carl T. Cabulao Yellow – AM not Allowed/ PM Allowed
Score: _________________________

SPECIFIC INSTRUTIONS
TEST I.MULTIPLE CHOICE. READ THE QUESTIONS and SHADE your
answer on the Answer sheet provided. NOTE DO NOT WRITE
ANYTHING ON THE TEST QUESTIONNAIRE, USE PENCIL FOR
SHADING

1. Why is it important to consider the size b. Chips and dips

of the dinner plate in presenting food? c. Cocktails
d. petite
a. To balance the taste of food on the This is a small portion of hot and cold
plate salads
b. To ensure that all the cooked food a. Soups
fits on the plate b. Chips and dips
c. To achieve the element of balance c. Cocktails
in presenting the dish on the plate d. petite
d. To add appeal to the dish 6. These are savory dips with
2. It refers to the number of items to be accompaniments such as potato chips,
bought crackers and ect..
a. quantity a. Soups
b. Unit b. Chips and dips
c. Expenses c. Cocktails
d. None of these d. petite
3. The following are the Parts of market 7. These are pickled and raw items of
list EXCEPT; vegetables usually of vegetables usually
a. Total cut in julienne like carrots.
b. Unit a. Canapes
c. Items b. RELISHES
d. Quantity c. Hors d’ oeuvres
4. Which is NOT included in making of d. Dips
sample activity sheet 8. These are small bite size of bread,
a. Procedure pastry, crackers, and ect
b. Ingredients a. Canapes
c. Wearing of PPE b. RELISHES
d. name c. Hors d’ oeuvres
5. These compromised Liquid food made d. Dips
of meat and vegetable with stocks, or 9. It is defined as the small amount of food
juice. usually taken before the a main course to
a. Soups stimulate appetite
 a. soups e. 165 -180F
b. salads f. 165- 190F
c. appetizers g. 165- 185F
d. None of the above h. 165-195F
10. Which of the following are ingredients are 15. Its concentration is to 12.5-25 ppm in
usually used when preparing relishes water that is at least 75F.
a. Meat e. Chlorine
b. Vegetables f. Iodine
c. Bread g. Quaternary ammonium
d. none of the above h. None of the above
9. This is a process of removing dirt, such 16. The standard sanitizing solution formula
as food soil, that can be seen by the e. Sanitizing solution= 1 caps full water
naked eye and can be removed using a + 1 gallon of chlorine
cleaning agent. f. Sanitizing solution= 1 Table spoon
e. Detergents bleach+ 1 gallon of water
f. Cleaning g. Sanitizing solution= 1 gallons of
g. Solvent cleaner water + 1 gallon of chlorine
h. None of these h. Sanitizing solution= 1 gallons of
10. Which is TRUE about sanitizing water + 1 gallon of Bleach
e. It is a process of removing soil and 17-23 Arrange the following in a chronological
excess dirt order
f. It is a process of removing Proper dishwashing techniques ( 1-7)
microorganism that remain on the _________stack the dishes
tool or equipment despite cleaning _________ Pre-rinse
by heat, radiation, and chemicals _________ scrape the leftover food
g. It is a process of removing bacteria _________ Air-dry
__________ Wash
that remain on the tool or
___________ sanitize
equipment despite cleaning by ___________ Rinse
water
h. None of these
11. The following are the cleaning agents 24. It is done by controlling any activity that
EXCEPT; involves generating waste
e. Detergent a. Waste avoidance
f. Solvent cleaner b. Re-use
g. Acid cleaner c. Composting
h. Dishwashing liquid d. Waste disposal
12. Which is NOT included in sanitizing 25. It is done by following proper
methods using chemicals segregation of waste
e. Chlorine a. Composting
f. Detergent b. Recycle
g. Iodine c. Waste disposal
h. Quaternary ammonium d. Waste reduction
13. Sanitizing with hot water must be done 26. Germs and toxins may cause food
for about? poisoning EXCEPT
e. 60 sec a. Campylobacter enteritis
f. 30 sec b. Shigellosis
g. 40 sec c. Escherichia coli
h. 10 sec d. Bacteria enteritis
14. When using hot water what is the exact 27. The republic act No. 9003 known as the;
temperature for sanitizing a. Ecological management act
 b. Ecological solid waste management
act 2000
c. Ecological solid waste management
act 2003
d. Ecological solid waste management
act
28. This clothing is one way to prevent one
common cause of food contamination.
a. Personal protective equip
b. Personal protection equip
c. Personal protective equipment
d. Personality protective equipment
a. 11 o’clock position b. 2 o’clock
c. position d. protein
e. balance f. garnish
g. Plating h. proportions
29. ____________ it is the main dish
using the ingredient used in
preparing it to complement its taste,
flavor, and aroma.
30. ______________ carbohydrates
31. ____________________ vitamins
and minerals
32. ________________ this plays the
important role in plating
33. ___________________ 6 o’clock
position
a. Estimated price b. Unit
c. Quantity d. Items/Description
e. market list
f. Price
34. ____________ it refers to the
number of items to be bought
35. ______________ it refers to pieces,
kilo, boxes, sets, bag
36. ____________________ Refers to
the foods, ingredients, materials,
and the like to be bought.
37. ________________ a rough
estimate of the current price of
items in the market.
38. ___________________ this can
save time, money and energy.
a. Green salads b. Vegetable Salads
d. Bound Salads
c.Main Course Salads
e. Fruit salads
f. Dessert salads
39. ____________ These salads are
often sweet made up of gelatin and
whipped cream
40. ______________ These are salads
made up of fresh and canned fruits
usually chilled before serving
41. ____________________ These Also
known as dinner salads and entrée
salads
42. ________________ Ingredients are
arranged and tossed I a bowl mixed
with a thick dressing like
mayonnaise.
43. ___________________ Composed
of raw vegetable salad
44. Also known as garden
salad_________________________
a. Base b. Body
b. Dressing d. Garnish
c. sandwiches
45. ____________ It refers to the bed
of leafy green properly cut and laid
atop the plate of which the salad
would be placed.
46. ______________ It consist of food
element that add form, texture, and
color to the salad
47. ____________________ It gives the
salad its favor.
48. ________________ It is the main
ingredient of the salad which is the
main attraction of the presentation
49. ___________________ these are
made by adding filling to two brad
slices placed one on top of other or
to a roll or bun cut right in the
middle
50. Which is NOT included in the
components of mayonnaise?
a. Eggs
b. Oils
c. Vinegar
d. Pepper