FIRST QUARTER EXAMINATION

COOKERY
GRADE 12-TVL

Name: ______________________________________ Score: ________________________

Section: ______________________________ LRN: _________________________

Direction: Read each question carefully. Choose the best letter that describes the statement. Blacken the
circle corresponding to your answer.

1. Which of the following appetizers are made out of thin slices of bread in different shapes?
A. Relish C. Hors d’ oeuvres
B. Cocktail D. Canapé

2. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy
sauce?
A. Canapé C. Relish
B. Cocktail D. Salad

3. Small pieces or portions of highly seasoned food, usually served before a meal to induce and
stimulate one’s appetite
A. Appetizer C. Hamburger
B. Dessert D. Salad dressing

4. Which of the following is a material used for salad making and dessert that need great care to
ensure long shelf life?
A. Glass C. Cast iron
B. Aluminum D. Stainless steel

5. Which of the following is a material used when temperature must be kept below boiling, such
as for egg sauces, puddings?
A Cast iron C. Teflon
B. Double boiler D. Aluminum

6. Which of the following tools

A. Assembly-serve foodservice C. Ready-prepared foodservice.
B. Centralized foodservice system D. Conventional foodservice system

7.
A. Call ahead seating C. Manual reservation
B. Online reservation D. Walk-in reservation

8. This type of reservation makes use of the internet through a website, where all the necessary
information needed for a reservation is keyed in by the guests?
A. Online reservation C. Walk-in reservation
B. Manual reservation D. Call ahead seating

9.
A. Cutlery C. Flatware
B. Hollowware D. Accessories

10. It is a sharp tools made of metal, particularly knives; kitchen and dining tools that are used
at the table for preparing serving and eating food?
A. Hollowware C. Flatware
B. Accessories D. Cutlery

11. These are vessels or serving dishes and accessories which are made usually of silver that
are hollow or concave?
A. Accessories C. Hollowware
B. Flatware D. Cutlery

12.What is the largest forks used in place setting?

A. Dinner fork C. Oyster fork
B. Fish fork D. Salad fork
 13. It is used for serving, larger than a tablespoon and has a long handle.
A. Table spoon C. Serving spoon
B. Salad spoon D. Teaspoon

14. What type of knife is used when fish is served?

A. Dessert knife C. Steak knife
B. Fish knife D. Butter knife

15. This is table appointments over which food is placed during dining.
A. Cutlery C. Flatware
B. Hollowware D. Tableware or plate ware

16. It is a French term which means “put into place” pre serve preparations.
A. Mis an place C. Mise en place
B. Mise and place D. Mise n place

17. It is used to advertise products and services or promote discounts, also known as table tents.
A. Menu C. Flyers
B. Tent card D. Tarpauline

18. It refers to the way a table is set with tableware for serving and eating.
A. A la carte setting C. Formal setting
B. Table setting D. Informal setting

19. This plate should be placed on the table first.

A. Dinner plate C. Charger plate
B. Salad plate D. Fish plate

20. The following are the basic rules for laying the tables EXCEPT?
A. Table linens C. Silverware
B. Napkins D. Hollowware

21 These are set above the plate to the right in order of use.
A. Glasses C. Dessert
B. Napkins D. Silverware

22. This should be folded elegantly and placed at the center of the dinner plate?
A. Table cloth C. Tissue
B. Table linens D. Napkins

23. It is used to decorate tables for different occasions, for elegance, and to cover the actual table.
A. Table skirting C. Table linen
B. Table napkin D. Table set-up

True or False: Write TRUE if the statement is correct and FALSE if the statement is incorrect. Write your
answers in the provided space before the item number.

------------------ 1. Reservations are done to secure accommodation.

------------------ 2. Overbooking is taking more reservations than the number of tables and seats available.

------------------ 3. Silverware are set about 2 inches from the edge of the table.

------------------ 4. Dinner plates and soup bowls are examples of silverware.

------------------ 5. Set knives the left of the dinner fork.

------------------ 6. Forks are placed on the left-hand side of the plate.

------------------ 7. Appropriate linen should be used according to the size of the table.

Enumeration: Write your answer on your test paper.

 1. Give at least five tips in taking table reservation
2. Enumerate the 3’s in proper storage of equipment
3. Give at least 7 types of napkin folding style

Essay:

1. What is mise en place? Why is it important? (5points)