ROOSEVELT HIGH SCHOOL OF PIDDIG INC.

TLE GRADE-9
First Grading Examination
NAME: _______________________ Sec_________ Date: ___________ Score: _________________
I MULTIPLE CHOICE: Select the best answer and put your answer on the blank provided.
_____1. It is used to remove the core and pips from apples and similar fruits.
a. apple corer b. baster c. apple cutter d. biscuit cutter
_____2. It is used during cooking to cover meat in its own juices or with a sauce..
a. blow torch b. chinoises c. corkscrew d. baster
_____3. It is made of metal or plastic, with fairly sharp edges to cut. through dough.
a. apple cutter b .biscuit cutter c. cheese knife d. Chef’s knife
_____ 4. It consist of cylinder with a plunger on one end which is used to extrude cookie dough..
a. cheese knife b. Chef’s knife c. biscuit presser d. colander
_____5. It is round, open topped container, capable of holding liquid.
a. corkscrew b. colander c .bowl d. cutting board
_____6. It is used to cut apple and similar fruits easily while simultaneously removing the core and pips.
A .apple corer b. apple cutter c. corkscrew d. grater
_____7. It is a serrated blade made of metal and long enough to slice across a large loaf of bread.
a. bread knife b. cheese knife b. fillet knife d. fish scaler
_____8. It is used to cut cheese.
a. fillet knife b. cheese knife c. Chef’s knife d. boning knife
_____9. It is a slotted spoon- like utensil used to separate the yolk of an egg from the egg white.
a. egg slicer b. egg poacher c egg separator d. egg piercer
_____ 10. It blends flour with other ingredients aerates it in the process.
a. flour sifter b. food mill c. funnel d. ladle
_____11. It is used to remove the scale from the skin of fish before cooking.
a. utility knife b. boning knife. c. fish scaler d. paring knife
_____12. It is a type of spoon used for soup, stew or other foods.
a. ladle b. measuring cup c. measuring cup d. bowl
_____13. The fat and juices that drip from cooking meat, often thickened, seasoned, flavored and a sauce.
a. pips b. core c. serrated blade d. gravy.
_____14. It is a kitchen tool which is specifically designed for the purpose of pulping garlic for cooking.
a. gravy strainer b. garlic press c. herb chopper d. funnel
_____15. It is a long, rounded wooden, or marble tool rolled across the dough to flatten it.
a. pastry wheel b. rolling pin c. poultry shear d.spatula
_____16. It is use to insert under a wedge of cake after cutting to remove from sheet
a. fluted knife b. paring knife c. cake knife d. clam knife
_____17.It is used for mixing and stirring during cooking and baking.
a. ladle b. zester c. whisk d. wooden spoon
_____18. It is used to open tin and cans.
a. sieve b. tin opener c. tongs d. zester
_____19. It is a gauzed cotton cloth used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed.
a. cherry pitter b. cheese knife c. cheesecloth d. cake and pie serve
_____20. It is used for draining substances cooked in water.
a. colander b. chinoises c. bowl d. funnel
_____21. The central part of a fleshy fruit, containing the seeds.
a. pips b. corkscrew c. core d. gravy
_____22. A small seed, especially of a fleshy fruit, as an apple or orange.
a. pips b. serrated blade c. corkscrew d. core
_____23. It has a cutting edge that has many small points of contact with the material being cut.
a. corkscrew b. serrated blade c. gravy d. boning knife
_____24. An instrument typically consisting of a metal spiral with a sharp point at one end.
a. corkscrew b. serrated blade c. paring knife d. utility knife
_____25. It is used for scooping flour, sugar and other large amounts.
a. Urn cup b. scoop c. measuring cup d. glass
_____26. It used for slicing, dicing, chopping and mincing meats and vegetables.
a. butcher knife b. Chef’s knife c. oyster knife d. steak knife
_____27. It used for sectioning oranges and grapefruit.
a. fluted knife b. steak knife c. oyster knife d. paring knife
_____28. It is used generally for making garnishes.
a. Roast beef slicer b. cake knife c. channel knife d. bread knife
_____29. A heavy pan with or without a rack or cover .It is used for roasting meat poultry and fish.
a. Bain- Marie pan b. hibachi c. griddle d. roaster
_____ 30. It is used to cook food over boiling or simmering water for the purposed of keeping food warm.
a. stock pot b. roasting pan c. double boiler d. griddle
II. Match the column A with column B. Write the letter of the correct answer on the blank before each number.
A B
_____31 .Similar to a blender but performs more functions depending on the type of attachment A. Convection Oven
_____32. Used for pouring gravy over roast B. Solid Spoon
_____33. A heavy broad blade knife, used for cutting through bones and chops. C. Food Processor
_____34. Most frequently used knife. D. Cleaver
_____35. Oven with fans that circulate the air and distribute the heat inside the oven evenly. E. Boning Knife
_____36. Used for removing bones from raw meats and poultry. F. Combi Steamer
_____37. Thermal equipment that can cook or heat different products simultaneously. G. Urn Cup
_____38. Measuring container for coffee. H. Cook’s Fork
_____39. Used to remove the covering skin of fruits and vegetables. I. Utility Knife
_____40. Used for cutting and preparing salad greens. J. Paring Knife
Prepared by: MERRY AN P. AQUINO
Subject Teacher
Checked by:
ROSE AMY C. MADAMBA
Assistant Principal Approved by:
TERESITA A. WINGCO, Ed.D.
Principal