Republic of the Philippines

Department of Education
Region I
Schools Division Office I Pangasinan
LASIP NATIONAL HIGH SCHOOL
Lingayen
NAME: _______________________________
GRADE & SECTION: ___________________

TEACHER:
Mr. Darius Caesar C. Rivera
DATE: _______________________________________

TLE G9
COOKERY
Instructions: Read the selection/text then answer the questions that follow. Shade the circle corresponding to the
letter of your answer.
Cleaning and sanitizing kitchen tools and equipment must be part of the standard operating procedures that
make up your food safety program. Improper cleaning and sanitizing kitchen surfaces allow harmful microorganisms
to be transferred from one food to another.
After using any cookware, they must be allowed to cool before washing and soaking to prevent accidental
burns from handling and to prevent damage. They should be free from all grease, food, etc. by washing them using
warm soapy water and rubbing them with a steel wool cleaner and rinse thoroughly with warm water. Drying them
using a cloth after washing may preserve its appearance. If food or grease is badly burned on the surface of a utensil,
the pan should be filled with water and allowed to boil hard for five minutes. This will loosen the burned food and
the pan may be clean in the usual manner.
1. What should be a part of the standard operating procedures that make up your food safety program?
a. Improper cleaning and sanitizing of kitchen surfaces.
c. Allowing the transfer of harmful microorganisms.
b. Cleaning and sanitizing of kitchen tools and equipment.
d. Preventing damages and accidental burns.
2. Which of the following sanitary practices is not true in storing desserts?
a. Wash utensils and equipment thoroughly.
c. Store foods and ingredients in a dry place.
b. Keep away from food when you are ill.
d. Safeguard the food during distribution.
3. Which of the following is the proper order/steps in cleaning kitchen premises?
a. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil residues.
b. Remove residual food soils from equipment surfaces.
c. Scrape and Pre-rinse
d. Rinse all equipment surfaces with sanitizing agent
a. 2 4 13
b. 3 1 4 2
c. 3 2 1 4
d. 1 2 3 4
4. Which of the following situations is good housekeeping practice best shown?
a. emptying the garbage can every other day.
c. spraying air freshener before and after leaving the room.
b. using imported sanitizing and disinfecting materials
d. planning and implementing a program of regular
cleaning of fixtures, furniture and home appliances
5. If food or grease is badly burned on the surface of a pan should be ______________.
a. Boiled in a few minutes.
c. Loosened using dry cloth.
b. Filled with water and allowed to boil hard
d. Washed with soapy water.
for five minutes.
Food preparation involves using specific amount of ingredients. It is important that you accurately measure
each. This is best done by using the proper measuring utensils like measuring spoons, cups and scoop for dry, solid and
liquid ingredients. Different ingredients call for different tools.
1. If you are assigned to measure 2 cups of sugar for your pineapple jam, what measuring instrument will you use?
a. measuring cups
b. measuring spoons
c. measuring scoops
d. liquid measuring cups
2. What does preparation of food involve?
a. any amount of ingredients
b. plenty of ingredients
c. specific amount of ingredients
d. twice measured amount of ingredients
3. Laila and Cristina are preparing their bangus debone. They need to put an ingredient like black pepper and MSG on
their fish. Unluckily, they dont have their measuring tools to use. If you will help them, what kind of tool will you lend?
a. measuring scoops
b. measuring cups
c. measuring spoon
d. liquid measuring cups
4. Considering the proper/correct proportion of ingredient, what kind of ingredients below are used for bangus deboning?
a. salt, garlic, vinegar, black pepper, MSG
b. garlic, soy sauce, vinegar, black pepper
c. msg, soy sauce, vinegar, salt
d. both b & c
5. It is important that you accurately measure each. What does the underlined word means?
a. exact measurement
c. measured more than the usual
b. measured less than the usual
d. measured twice the amount

Republic of the Philippines

Department of Education
Region I
Schools Division Office I Pangasinan
LASIP NATIONAL HIGH SCHOOL
Lingayen
NAME: _______________________________
GRADE & SECTION: ___________________

TEACHER:
Mr. Darius Caesar C. Rivera
DATE: _______________________________________

TLE G10
COOKERY
Instructions: Read the selection/text then answer the questions that follow. Shade the circle corresponding to the
letter of your answer.
There is a saying that a recipe without measurements is like a map not drawn to scale. Measurements allow
cooking to be repeated. It ensures the right proportion of the ingredients. The different utensils used in measuring
and weighing of ingredients are measuring spoons, measuring cups, measuring quarts, thermometer, timer, and
dietetic scale. A student who wants to measure the weight of an ingredient must use the dietetic scale. Furthermore,
if we want to know the temperature of the recipe, we can use the thermometer. Remember to check the time. Use
timers for reliability and accuracy of cooking time.
1. What utensil should be used in measuring the time of cooking?
a. measuring spoons
b. measuring cups
c. measuring quart
d. timer
2. What utensil should be used for finding out the temperature of food?
a. measuring spoons
b. measuring cups
c. measuring quart
d. thermometer
3. What measuring tool is used for weighing the ingredients?
a. measuring spoons
b. dietetic scales
c. measuring quart
d. thermometer
4. Which of the following does dietetic scale measure?
a. texture
b. volume
c. appearance
d. weight
5. If you cook without measuring properly the ingredients, what will likely happen?
a. The food will be tasty.
b. The food will be in perfection.
c. The food will taste good.
d. The food will not have a beautiful presentation and it will taste bad.
Food preparation involves using specific amount of ingredients. It is important that you accurately measure
each. This is best done by using the proper measuring utensils like measuring spoons, cups and scoop for dry, solid and
liquid ingredients. Different ingredients call for different tools.
1. If you are assigned to measure 2 cups of sugar for your pineapple jam, what measuring instrument will you use?
a. measuring cups
b. measuring spoons
c. measuring scoops
d. liquid measuring cups
2. What does preparation of food involve?
a. any amount of ingredients
c. specific amount of ingredients
b. plenty of ingredients
d. twice measured amount of ingredients
3. Laila and Cristina are preparing their bangus debone. They need to put an ingredient like black pepper and MSG on
their fish. Unluckily, they dont have their measuring tools to use. If you will help them, what kind of tool will you lend?
a. measuring scoops
b. measuring cups
c. measuring spoon
d. liquid measuring cups
4. Considering the proper/correct proportion of ingredient, what kind of ingredients below are used for bangus deboning?
a. salt, garlic, vinegar, black pepper, MSG
b. garlic, soy sauce, vinegar, black pepper
c. msg, soy sauce, vinegar, salt
d. both b & c
5. It is important that you accurately measure each. What does the underlined word means?
a. exact measurement
c. measured more than the usual
b. measured less than the usual
d. measured twice the amount