PRE-TEST
Name: _______________________________________ Date: ____________________ Score: __________
School: ___________________________________ COOKERY NC II
MULTIPLE CHOICE. The following questions will measure your prior knowledge
in cookery. Write your answer in your answer sheet.
1. ___________ is used to apply food spreads, over bread slices.
A. Sandwich Spatula C. Oven
B. Rubber Scraper D. Chiller
2. ____________ to cut a pocket in toast and waffles. Cut sandwiches in different shapes like
rectangles, triangles and circles.
A. Ball Cutter C. Channel Knife
B. Rubber Scraper D. Scissors
3. ____________is used for manipulating food, like spreading
A. Ball Cutter C. Channel Knife
B. Rubber Scraper D. Spatula
4. ____________ a small knife with a blunt edged blade that is used to apply spreads, such
as butter, peanut butter, and cream cheese, on bread or dinner rolls.
A. Wire Whip C. Butter Knife
B. French Knife D. Butter Cutter
5. ____________is used for making butter curls
A. Wire Whip C. Zester
B. French Knife D. Butter Cutter
6. ____________ a plastic serrated edge knife that is designed to slice lettuce
A. Kitchen Shears C. lettuce knife
B. French Knife D. Butter Cutter
Date Developed: Document No.
Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
7. ____________ use to protect the table when slicing bread.
A. Ball Cutter C. Oven
B. Rubber Scraper D. Cutting Board
8. _____________ is designed to press potato and cooked vegetables
A. Ball Cutter C. Oven
B. Potato Masher D. Chiller
9. ________________ a batter made of egg whites and yolks that are whipped separately,
and then folded together.
A. Biscuit C. Finger Foods
B. Appetizers D. Hors D’oeuvres
10____________ is for keeping cold foods chilled for service
A. Ball Cutter C. Oven
B. Rubber Scraper D. Chiller
11. ________________ a small, prepared and usually decorative food, held in the fingers and
often eaten in one bite.
A. Canapes C. Finger Foods
B. Appetizers D. Hors D’oeuvres
12. ________________ to hold ingredients while they are being mixed.
A. wire whisk C. Mixing Bowl
B. Measuring spoon D. Spatula
Date Developed: Document No.
Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
13. ________________ kitchen utensil used to slice through a medium amount of food
ingredients
A. Sandwich knife C. mini knife
B. Chef knife D. butter knife
14. ________________ Designed for thick sandwiches, this knife is made to cut easily and
quickly through a variety of sandwich ingredients.
A. Deli knife C. lettuce knife
B. Butter knife D. Chef knife
15. ________________ sandwich is made up of two slices of bread that is sometimes toasted.
The crusts may or may not be removed, depending upon your preference
A. Plain C. Snacks
B. Ribbon D. Pinwheel
Date Developed: Document No.
Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
ANSWER KEY FOR PRE-TEST
1. A
2. D
3. D
4. C
5. D
6. C
7. D
8. B
9. A
10. D
11. A
12. C
13. A
14. A
15. A
Date Developed: Document No.
Planning November 08, 2019 Issued by:
Training Session Developed by: SLSU Lucena Page
COOKERY NC II Christian Paul C. Casido Campus
