PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL

SECOND PERIODICAL TEST IN TLE

Name:________________________________ Date:_____________
Grade and Section:______________________ Score:____________
Test 1- MULTIPLE CHOICE
Read the following questions carefully and write the correct answer before the number.

___1. Which of the following refers to a classic system of sauces based on the French culinary standards?
A. Grand sauce B. White sauce C. Brown sauce D. Tomato sauce
___2. Which of the following can be produced by thickening the liquid with roux and the basic ingredient is milk?
A. White sauce B. Hollandaise sauce C. Tomato sauce D. Brown sauce
___3. What is the oldest commodities known by man?
A. Salt B. Spices and Herbs C. Spices D. Flavor enhancers
___4. Which of the following sauce preparation techniques refers to moistening and then scraping up the brown
bits of food that stick to bottom of the pan?
A. Deglazing B. Reduction C. Starch Thickening D. Finishing
___5. Which of the following does not serve as thickening agent?
A. Spices B. Flour C. Eggs D. Corn starch
___6. In preparing a tomato sauce which of the following is not included
A. Ground Pepper B. White roux C. Basil Chiffonade D. Olive oil
___7. What is used in measuring dry and liquid ingredients in small quantity.
A. Measuring spoon B. Mixing bowl C. Measuring cups D. Measuring glass
___8. What is used to measure dry ingredients and come in various sizes and volumes.
A. Measuring spoon B. Mixing bowl C. Measuring cups D. Measuring glass
___9. It is usually transparent and is smooth in the inside with the graduation mark on the outside to read.
This is used for measuring liquid.
A. Measuring spoon B. Mixing bowl C. Measuring cups D. Measuring glass
___10. These are containers with smooth and rounded interior surfaces with no crease to retain some mixtures
and use in mixing ingredients
A. Measuring spoon B. Mixing bowl C. Measuring cups D. Measuring glass
___11. These are the simplest dessert and one of the best because they are nutritious, appetizing, and easy to prepare
and serve.
A. Fruit salad B. Toppings C. Salad D. Sherbets
___12. These are made from fruits, juices, water and sugar.
A. Sherbets and ice B. Salad C. Ice cream D. Fruit salad
___13. These are smooth frozen mixture of milk, cream, sugar, flavorings, and sometimes eggs.
A. Ice cream B. Salad C. sherbets and ice D. Toppings
___14. This is a single food or mixture of different foods accompanied or bound by a course following its dressing.
A. Ice cream B. Salad C. sherbets and ice D. Toppings
___15. It can be in a form of cheese, sesame seeds, croutons, chopped herbs, toasted garlic, toasted nuts,
whipped cream or mouse
A. Ice cream B. Salad C. sherbets and ice D. Toppings
___16. It is also known as bread baser, or tartine consists of a single slice of bread with one or more food items on top?
A. Open-faced sandwich B. Griddled C. Finger sandwich D. Club sandwich
___17. A type of sandwich that is often heated by placing the buttered slices of bread with a spread or filling on a frying
pan or grilled.
A. Open-faced sandwich B. Griddled C. Finger sandwich D. Club sandwich
___18. A type of tea sandwich, so named because the rectangular piece of bread was sliced into long finger slices,
as opposed to triangles or squares.
A.Open-faced sandwich B. Griddled C. Finger sandwich D. Club sandwich
___19. A type of sandwich which is composed of toasted bread, sliced poultry, bacon, lettuce, tomato, and mayonnaise.
It often cut into quarters or half and held together by hors d’oeuvre sticks
A.Open-faced sandwich B. Griddled C. Finger sandwich D. Club sandwich
___20. It is a component of a sandwich.
A. Toppings B. Garnish C. Sandwich D. fruits
___21. The other term for antipasto which consists of grilled bread rubbed with garlic and topped with tomatoes, olive
oil, salt and pepper.
A. Canapes B. Brushetta C. Caviar D.Crudites
___22. Usually small, prepared and decorative food held in fingers and eaten in one bite.
A. Canapes B. Brushetta C. Caviar D.Crudites
___23. It is a delicacy consisting of salt-cured fish-eggs of the Acipenseridae family.
A.Canapes B. Brushetta C. Caviar D.Crudites
___24. It consist of pieces of raw vegetables like celery or carrot sticks served as an hors d’oeuvre often with a dip.
A. Dumplings B. Canapes C. Crudites D. Brushetta
___25. An Appetizer which consists of small pieces of dough, either cooked alone wrapped around a filling.
A. Canapes B. Dumplings C. Brushetta D. Crudites
___26. What dessert that is a prepared food which incorporates air bubbles to give it a light and airy texture?
A. Sherbet B. Ice cream C. mousse D. Cold dessert
___27. It is usually sweet unheated dish or chilled and serve after the main course?
A. Sherbet B. Ice cream C. mousse D. Cold dessert
___28. The commonly used green vegetable is:
A. Cabbage B. Camote tops C. Chayote D. String beans
___29. It is the main ingredient, a mixture of vegetables, fruits. Cooked meat, poultry or fish called :
A. Body of Salad B. Crispiness C. Toppings D. Dressings
___30. It is Characterized of being smooth frozen mixture of milk, cream, sugar, flavouring and sometimes eggs.
A. Sherbet B. Ice cream C. Mouse D. fruits
II.TRUE OR FALSE
Directions: Write TRUE if the statement is correct or FALSE if it is in correct. Write your answer on the space provided.
_______31. Meat or fish has texture which is in contrast with the texture of fresh vegetables.
_______32. Too much dressing makes the salad limp.
_______33. Properly washed vegetables can caused many microorganisms
_______34. Potato salad would be more interesting if chopped onions and celery are added.
_______35. Almost all vegetables can be made into salads.
_______36. Storing of food is one of the most important activities after preparation.
_______37. Working inside the laboratory when someone is ill is fine.
_______38. Defrost and clean refrigerated units regularly.
_______39. Freezing is done by applying low temperature that changes the state of water in the food from liquid to solid ice.
_______40. Eliminating the rodents and insects inside the working area is very important.

III.IDENTIFICATION
Directions: Read each sentences carefully and find the correct answer inside the box.

FRUITS SHERBETS AND ICE HOLANDAISE

ICE CREAM PASTA GRIDDLED SANDWICH

VELOTTE SALAD FINGER SANDWICH

TOPPINGS OPEN-FACED SANDWICH APPETIZER

CLUB SANDWICH GARNISH DESSERT

________41. These are the simplest dessert and one of the best because they are nutritious, appetizing, and easy to
prepare and serve.
________42. These are made from fruits, juices, water and sugar.
________43. These are smooth frozen mixture of milk, cream, sugar, flavorings, and sometimes eggs.
________44. This is a single food or mixture of different foods accompanied or bound by a course following its dressing.
________45. It can be in a form of cheese, sesame seeds, croutons, chopped herbs, toasted garlic, toasted nuts, whipped
cream or mouse.
_______46. It is also known as bread baser, or tartine consists of a single slice of bread with one or more food items on
top.
_______47. A type of sandwich that is often heated by placing the buttered slices of bread with a spread or filling on a
frying pan or griddle.
_______48. A type of tea sandwich, so named because the rectangular piece of bread was sliced into long ‘’finger’’
slices, as opposed to triangles or squares.
_______49. A type of sandwich which is composed of toasted bread, sliced poultry, bacon, lettuce, tomato, and
mayonnaise. It is often cut into quarters or half and held together by hors d’œuvre sticks.
_______50. It is a component of a sandwich.
III. ENUMERATION:
Direction: Enumerate the different Ingredients used in preparing different kinds of sauces
51-60.