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SHS Cookery Summative Test 1.1

Total questions: 65

Worksheet time: 33mins

Name
Class
Date
1.
An appetizer is
a)
a small portion of food served at the beginning of a meal to whet the appetite
b)
a small bite of food
c)
a piece of bread with a topping
d)
a sweet soup served at the beginning of the emal
2.
Appetizers are usually served at
a)
receptions
b)
formal events
c)
parties
d)
all of these
3.
Formal events receptions serve these, which is another word for appetizer. 
a)
hors d'oeuvre
b)
canape
c)
appetizer
d)
appetite
4.
A small piece of bread, cut into interesting shapes with flavorful toppings is called a
a)
canape
b)
appetizer
c)
hors d'oeuvre
d)
beverage
5.
Canape's can be altered by
a)
using crackers or pastry
b)
making into a sandwich
c)
changing the spices and herbs
d)
sprinkling with salt and pepper
6.
Which of the following is a type of appetizer?
a)
whole fruit
b)
cubed fruit chunks
c)
applesauce
d)
juice
7.
Which of the following is a type of appetizer?
a)
bacon-wrapped shrimp
b)
steak
c)
pork chops
d)
lamb stew
8.
Which of the following is a type of appetizer?
a)
cheese and crackers
b)
potato chips
c)
popcorn
d)
hot cheetos
9.
Which of the following is a type of appetizer?
a)
tortilla chips and bean dip
b)
burritos
c)
enchiladas
d)
tostadas
10.

it is made out of thin slices of bread in different shapes.

a)

Relishes

b)

Canape

c)

Cocktails

d)

Chips and dips

11.

An appetizer which is popular accompaniments to potato chips, crackers, and raw vegetables.

a)

Coktails

b)

Relishes

c)

Chips and Dips

d)

Canape

12.

An appetizer served in lower temperatures

a)

Hot appetizer

b)

Hot meals

c)

Cold meals

d)

Cold Appetizer

13.

"Appetizer _______ once appetite".

a)

complement

b)

stimulate

c)

consider

d)

anticipate

14.

it is made out of thin slices of bread in different shapes.

a)

Relishes

b)

Canape

c)

Cocktails

d)

Chips and dips

15.

An appetizer which is popular accompaniments to potato chips, crackers, and raw vegetables.

a)

Coktails

b)

Relishes

c)

Chips and Dips

d)

Canape

16.

An appetizer served in lower temperatures

a)

Hot appetizer

b)

Hot meals

c)

Cold meals

d)

Cold Appetizer

17.

In preparing appetizer you must?

a)

create appealing display

b)

know when to serve the appetizer

c)

prepare enough for your guest

d)

take it seriously

18.

"Appetizer _______ once appetite".

a)

complement

b)

stimulate

c)

consider

d)

anticipate

19.

it is considered as the simplest appetizer.

a)

cocktail

b)

fresh fruits and vegetables

c)

canape

d)

anything smaller

20.

a small portion of highly seasoned foods, it is a combination of canapés, olives, stuffed celery, pickled radishes, and fish.

a)

Canape

b)

Hors D’ Oeuvres

c)

Cocktails

d)

Relishes

21.

this are pickled item which are raw and crisp vegetables

a)

Relishes

b)

Canape

c)

fresh fruit and vegetables

d)

Hors D’ Oeuvres

22.

Appetizers served in high temperatures.

a)

Hot appetizer

b)

Cold appetizer

c)

Hot meals

d)

Cold Meals

23.

It Stimulate once appetite.

a)

Dessert

b)

Salad

c)

Main Dish

d)

Appetizer

24.

a small portion of highly seasoned foods, it is a combination of canapés, olives, stuffed celery, pickled radishes, and fish.

a)

Canape

b)

Hors D’ Oeuvres

c)

Cocktails

d)

Relishes

25.

Appetizers served in high temperatures.

a)

Hot appetizer

b)

Cold appetizer

c)

Hot meals

d)

Cold Meals

26.

this are pickled item which are raw and crisp vegetables

a)

Relishes

b)

Canape

c)

fresh fruit and vegetables

d)

Hors D’ Oeuvres

27.
Which of the following is a type of appetizer?
a)
whole fruit
b)
cubed fruit chunks
c)
applesauce
d)
juice
28.

A type of appetizer usually served chilled

a)

canape

b)

hors d' ouvre

c)

cocktail

d)

petite salad

29.

Which one is the whisk?

a)
b)
c)
30.

What is the name of this tool?

a)

Cup

b)

Jar

c)

Measuring cup

d)

Teapot

31.

My sister forgot to wear a_________________ and she dirty her blouse.

a)

Towel

b)

Apron

c)

Sweater

d)

dress

32.

My mother forgot to preheat the ________________.

a)

Stove

b)

Toaster

c)

Microwave

d)

Oven

33.

This literally means food eaten by the use of hand.

a)

Finger Food

b)

Hors D'oeuvres

c)

Canapé

d)

Appetizer

34.

This type of appetizer refers to a platter of raw vegetables such as carrots and celery.

a)

Canapé

b)

Crudités

c)

Steamed Appetizer

d)

Grilled Appetizer

35.

This is the part of the canapé that is placed on top of the spread which usually gives color, design, texture, or flavor accent.

a)

Base

b)

Spread

c)

Garnish

d)

None of these

36.

This part of the canapé is placed on top of the base so the garnish sticks to it without falling off.

a)

Base

b)

Spread

c)

Garnish

d)

None of these

37.

This part of the canapé holds the spread and garnish.

a)

Base

b)

Spread

c)

Garnish

d)

None of these

38.

The following are examples of canapé base except for __________

a)

Cracker

b)

Tortilla Chips

c)

Pastry Shells

d)

Parsley

39.

What is the serving size of the canapé?

a)

Bite size

b)

Approximately 3 bites

c)

4 Bites

d)

1 Cup Size

40.

The following are the guidelines in assembling a canapé except for

a)

Make sure that at least one of the ingredients is spicy in flavor

b)

Select harmonious flavor combinations in spread and garnish.

c)

Keep the design simple.

d)

Use leftover ingredients.

41.

This is a slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil, and served with toppings like canapé.

a)

Antipasto

b)

Bruschetta

c)

Tapas

d)

Caviar

42.

This is an Italian appetizer that includes cured meats, seafood items, cheeses, hard-cooked eggs, etc.

a)

Antipasto

b)

Bruschetta

c)

Tapas

d)

Caviar

43.

These are salted roe, or eggs, of the sturgeon.

a)

Antipasto

b)

Bruschetta

c)

Tapas

d)

Caviar

44.

These are popular accompaniments to potato chips, crackers and raw vegetables where its proper consistency in a necessity.

a)

Hors d' oeuvres

b)

Finger Foods

c)

Fresh Fruits

d)

Dips

45.

A French term which means “set in place” that is you have everything ready to cook and in its place.

a)

Mise’ En Place

b)

Mice' En Place

c)

Mise' En Palace

d)

Mice" In Palace

46.

Used for cutting out balls of fruits and vegetables.

a)

Ball Cutter

b)

Zester

c)

Spatula

d)

Scarper

47.

Used to remove zest or citrus peels in thin strips.

a)

Spatula

b)

Graduated Measuring Cup

c)

Rubber Scraper

d)

Zester

48.

What tool/utensil is this?

a)

Strainer

b)

Mortar

c)

Funnel

d)

whisk

49.

What tool/utensil is this?

a)

Egg Separator

b)

Egg Slicer

c)

Egg Molder

d)

Egg Shaper

50.

What tool/utensil is this?

a)

Pan

b)

Pot

c)

Wok

d)

Casserole

51.

What tool/utensil is this?

a)

Sauce Pan

b)

Kettle

c)

Carajay

d)

Pot

52.

What tool/utensil is this?

a)

Pressure Cooker

b)

Casserole

c)

Steamer

d)

Heater

53.

What tool/utensil is this?

a)

Spatula

b)

Tong

c)

Whisk

d)

Ladle

54.

What tool/utensil is this?

a)

Spatula

b)

Tong

c)

Whisk

d)

Ladle

55.

What tool/utensil is this?

a)

Pot

b)

Double Boiler

c)

Steamer

d)

Pressure Cooker

56.

What tool/utensil is this?

a)

Brush

b)

Whisk

c)

Baster

d)

Pastry Brush

57.

What tool/utensil is this?

a)

Brush

b)

Whisk

c)

Baster

d)

Pastry Brush

58.

What tool/utensil is this?

a)

Measuring Spoons

b)

Measuring Glass

c)

Measuring Cups for Dry Ingredients

d)

Measuring Scale

59.

What is this?

a)

Blender

b)

Grater

c)

Peeler

d)

Toaster

60.

What is this?

a)

Colander

b)

Can opener

c)

Blender

d)

Toaster

61.

What is this?

a)

Grater

b)

Colander

c)

Teapot

d)

Whisk

62.

What is this?

a)

Frying Pan

b)

Grill Pan

c)

Kettle

d)

Pot

63.

What is this?

a)

Kettle

b)

Frying pan

c)

Mesh Skimmer

d)

Sifter

64.

What is this?

a)

Ladle

b)

Colander

c)

Sifter

d)

Mesh Skimmer

65.

What is this?

a)

Bottle opener

b)

Pot

c)

Peeler

d)

Sauce Pan

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