
First Periodical Test in TVL Cookery
Authored by JOSIE DAYRIT
Life Skills
11th Grade

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40 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the term given when there is presence of undesirable substance in food?
Cross contamination
Mishandling of food
Preparation
Food contamination
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the main contaminants of vegetable stated?
chemicals and utensils
Chemicals and organism
Microorganisms and dust
Utensils and mishandling
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
You observed that there is still presence of dirt in your vegetable which you prepared, what should you do to prevent food contamination?
Wash thoroughly
Refrigerate well
Use new set of utensils
Wash hands
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which ingredient is traditionally used as a spread on a canapé?
Compound butter
Jam
Cream cheese
Mustard
5.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
Which two of the following can be used as spreads on a canapé?
Flavored cream cheese
Fresh fruit
Compound butter
Ice cream
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How do the components of a canapé interact to create the final dish?
The base provides the structure, the spread adds flavor, and the garnish enhances both visual appeal and taste.
The base adds flavor, the spread provides the structure, and the garnish is optional.
The base and spread are used interchangeably, while the garnish is purely decorative.
The spread serves as the main structure, while the base and garnish are added for taste.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a common characteristic of a canapé?
It is served in large portions
It is a small, decorative food
It is a dessert
It is served as a main course
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