Republic of the Philippines

Department of Education
Region III
Schools Division of Nueva Ecija
VEGA HIGH SCHOOL
Vega, Bongabon, Nueva Ecija
School I.D. 306813
SY 2018-2019

TEST ITEM BANK

FIRST GRADING PERIOD

TECHNOLOGY AND LIVELIHOOD EDUCATION-COOKERY 9

 ACCEPTED AS IT IS

1. Reducing the number of harmful organisms into a safe level on food contact services. (10)
a. Calibrate b. Disinfect c. Sanitizing d.Cleaning
2. A room specially set apart for preparing food, the special area where utensils, tools and
equipment are found.(11)
a. Bath Room b. Stock Room c. Kitchen d. Comfort Room
3. Made of steel with stand and loop handles and is used for draining ingredients. (35)
a. Spatula b. Saucepan c. Sieves d. Colanders
4. An instrument used in maintaining the precise cooking time to prevent the food from being
overcooked or undercooked. (36)
a. Scale b. Timer c. Whisk d. Strainer
5. Is the second meal served after the soup. (38)
a. Dips b. Appetizer c. Canapes d. Soup
6. They are usually come in sets, used for both dry and liquid ingredients.(46)
a. measuring Cups c. Weighing Scale
b. measuring spoons d. thermometers

7. Identify the given picture. (42)

a. Dips b. cocktails c. relishes d. canapes
8. Refers to small portions of highly seasoned foods. It is a combination of canapes, olives,
stuffed celery, pickled radishes and fish.(49)
a. Cocktails b. Hors D’ Oeuvres c. canapes d. crudités

 ACCEPTED WITH VERY SLIGHT REVISION

1. Defined as a process of gathering, analyzing, and dispensing information for tactical or strategic
purposes is called __________.(22)
a. Environmental scanning c. environmental developing
b. Environmental scoping d. environmental conducting

2. .________is the process of removing food and other types of mess from a surface, dish, glass or
 cutting board. (25)
a. Sanitizing b. cleaning c. disinfecting d. moisturizing

 ACCEPTED WITH SLIGHT REVISION

1. The following are examples of peoples’ basic needs, except :( 1)

a. recreation b. clothing c. shelter d. food
2. When an entrepreneur improves and alter products to make it more appealing to target
consumers, he/she is doing an ____________ of the product. (3)
a. Alteration b. invention c. Innovation d. improvisation
3. When you enter into the world of business, obviously, you are looking for income because you
know that this will be your bread and butter not only for you but also for your family. This
fundamental characteristics of an entrepreneur is ___________. (5)
a. Hardworking b. self-confidence c. future-oriented d. profit-oriented
4. Objects designed to do a specific job such as cutting, or chopping manually or through applied
force is _____? (7)
a. Tools b. utensils c. recipe d. equipment
5. A set of tools or devices used for a particular purpose, usually driven by a
motor.(9)
a. Tools b. Recipe c. equipment d. Utensils
6. Used to fill jams made of various sizes is ________.(13)
A. Funnels b. flippers c. garlic press d. eggbeater
7. The following are guides on how to strengthen your own PECs. Which one is not included?(17)
a. React negatively to criticisms and open to feedback.
b. Always demonstrate positive attitude to achieve a desired goal.
c. Avoid being too passive and too aggressive.
d. Always observe business ethics in putting up a business.
8. Any substance used to sanitize is called ____________.(23)
a. Alcohol b. Sanitizer c. disinfectant d. chlorine
9. Glassware are special tools and utensils used in microwave oven.(24)
a. True b. False c. sometimes d. not necessary
10. Used to remove heavy accumulations of dirt that are difficult to remove with detergents. If the
food comes in contact with surfaces that are not properly cleaned, food might get
contaminated. (29)
a. Detergents c. acid cleaners
b. solvent cleaners d. abrasive cleaners
11.. An instrument used in maintaining the precise cooking time to prevent the food from being
overcooked or undercooked.(30)
a. Scale b. timer c. whisk d. strainer

12. These include essential cooking utensils such as pots and pans.(33)
a. Cookware b. Flatware c. Glassware d. Bakeware

13. Mostly seafood with alcoholic beverages.(39)

 a. Tofu b. Cocktails c. dips d. relishes
14. . The following are guides on how to strengthen your own PECs. Which one is not included?
a. React negatively to criticisms and open to feedback.(43)
b. Always demonstrate positive attitude to achieve a desired goal.
c. Avoid being too passive and too aggressive.
d. Always observe business ethics in putting up a business.
15. Which of the following is placed on top of the base so the garnish sticks to it without falling
of? (48)
a. Base b. Garnish c. spread d. mayonnaise

 MAY BE ACCEPTED WITH MINOR REVISION

1. One of the fundamental characteristics of an entrepreneur that have a strong faith in their ability
despite the problems that they will encounter along their way.(4)
a. Hardworking b. self-confidence c. future-oriented d. profit-oriented
2. Tools or containers for practical use is called ____________.(8)
a. Tools b. utensils c. equipment d. recipe
3. . __________are desires, luxury and extravagance that signify wealth and an expensive way of
living.(19)
a. Wants b. desires c. needs d. leisure
4. The following are cleaning agents except one, which is not?(26)
a. Chlorine b. detergents c. acid cleaner d. solvent cleaner
5._______ is the most common method used in restaurants to sanitize cleaned dishes at least
171◦F.(27)
a. Steam b. heat c. hot water d. hot air
6. Dish washing and automatic dishwasher detergents are used to frequently wash table-wares,
surfaces and equipment.(28)
a. Detergents b. acid cleaner c. solvent cleaner d. abrasive cleaners
7. A __________ is an ideal knife for removing meat bones and cutting fish or poultry.(32)
a. Boning knife b. Santoku knife c. Cleaver knife d. utility knife
8. __________are desires, luxury and extravagance that signify wealth and an expensive way of
living.(45)
a. Wants b. desires c. needs d. leisure
9. They are heat boxes that cook a dish with electric or gas generated heat.(47)
a. Bread toasters b. blenders c. ovens d. gas stoves
10. Which of the following should be practiced when using cutting board to reduce the spread of
bacteria?(50)
a. Use the same chopping board for different kinds of food
b. Keep separate chopping board for your meat and your vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using

Prepared by: Checked by: Approved by:

JONABELLE M. FERNANDO MIGUEL M. COLLADO MAY R. GUILLERMO

Subject Teacher Head Teacher III School Principal I
 Republic of the Philippines
Department of Education
Region III
Schools Division of Nueva Ecija
VEGA HIGH SCHOOL
Vega, Bongabon, Nueva Ecija
School I.D. 306813
SY 2018-2019

TEST ITEM BANK

FIRST GRADING PERIOD

TECHNOLOGY AND LIVELIHOOD EDUCATION-COOKERY 10

 ACCEPTED AS IT IS

1. These are referred to strong points or good attributes of the project or the business.(10)
A. Strengths b. Weaknesses c. Opportunities d. Threats

 ACCEPTED WITH VERY SLIGHT REVISION

1. The following are guides on how to strengthen your own PECs. Which one is not included?(1)
a. React negatively to criticisms and open to feedback.
b. Always demonstrate positive attitude to achieve a desired goal.
c. Avoid being too passive and too aggressive.
d. Always observe business ethics in putting up a business.
2. The following are examples of threats excepts one.(11)
a. Poor packaging
b. Small operating expenses
c. Expensive
d. Lack of technical know-how of the owner/manager
3. Which of the following is TRUE in plating egg dishes?(45)
a. Choose a serving dish small enough to let each food item stand out
b. Play with color and texture
c. The protein dish should cover half of the plate
d. Use even numbers in setting the dish.

 ACCEPTED WITH SLIGHT REVISION

1. __________ is used for preparing meat, chicken, and other grains or legumes such as mongo and white
beans in lesser time. (20)
a. Double broiler b. Frying pan
c. Pressure cooker d. Rice cooker
2. It is yellow to yellow-orange portion which makes up to about 33% of the liquid weight of the egg.(27)
a. Chalaza b. Shell
c. Germinal disc d. Yolk
3. Fry and flip over. Cook until the yolk is completely set.(35)
a. Over hard b. Over easy
c. Sunny side up d. Over medium
4. Which of the following is the right step-by-step procedures in manual dishwashing?(40)
a. drain and air-dry, scrape and pre-rinse, rinse, sanitize and wash dishes.
b. rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes.
c. scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
d. scrape and pre-rinse, wash , rinse, sanitize, drain and air-dry dishes
5. Which of the following tools is not used in cooking omelet?(44)
a. bowl b. fork c. sauté pan d. skimmer
6. It is perforated bowl of varying sizes made of stainless steel, aluminum or plastic used
to drain, wash cook ingredients from liquid.(48)
a. Canister c. mixing bowl
b. Colander d. soup bowl

 MAY BE ACCEPTED WITH MINOR REVISION

1. Which of the following is NOT considered as a characteristic of an entrepreneur?(6)

a. Copes with failure b. dependent c. persistent d. opportunity seeker
2. Objects designed to do a specific job such as cutting, or chopping manually or through applied
force is _____?(7)
a. Tools b. equipment c. utensils d. recipe
3. Tools or containers for practical use is called ____________.(8)
a. Recipe b. utensils c. equipment d. tools
4. He/she explore and acts on new business ventures and takes unusual opportunities to obtain
capital, facilities , equipment, machineries and government or non-government assistance.(9)
a. Systematic planner c. Committed to work contract
b. Opportunity seeker d. Competent and hard working
5. The following are examples of threats except one.(12)
a. Shortage of raw materials
b. Easy to manage
c. Too many competitors
d. New taxation scheme
6. It is egg’s outer covering which counts for about 9 to 12 % of its total weight depending on egg size.(14)
a. Chalaza c. Shell
b. Germinal disc d. Yolk
7. It is a disease that results from eating food containing harmful micro-organism.(18)
a. Food borne bacteria b. Food borne illnesses
c. Food borne infection d. Food borne intoxication
8. A form of quality control used to classify eggs for exterior and interior quality. (22)
a. Egg quality b. Egg Grading
c. Egg size d. Egg Nutrient
9. This can be made in two ways: the eggs can be stirred constantly over low heat for a soft delicate curd
and a creamy texture or stirred less frequently as they cook for larger curd and a firm texture.(26)
a. Omelets b. Poached Egg
c. Fried Egg d. Scrambled Egg
10. These egg may be purchase individually, by dozen or in trays of 36 pieces.(29)
a. Dried eggs b. Whole Egg
c. Fresh d. Frozen
11. Fry and flip over. Cook until the white is just set but the yolk is still liquid.(32)
a. Sunny side up b. Over medium
c. basted d. Over easy
 12. Fry and flip over. Cook until the yolk is partially set.(34)
a. Over medium b. Omelets
c. Over easy d. Hard-boiled egg
13. Too many competitors, new taxation scheme and rising cost are examples of __________. (36)
a. Strengths b. Weaknesses
c. Opportunities d. Threats
14. When storing egg yolks in the freezer, a small amount of sugar or salt should be added to prevent
the yolks becoming too thick and thin over time. (39)
a. True b. False c. Not so true d. Sometimes True
15. The appearance of egg is important for consumer appeal.
On what basis are shells evaluated. (43)
a. cleanliness, shape, texture, and soundness
b. grade, texture, cleanliness, shape
c. shape, texture, cleanliness and size
d. texture, soundness, size and cleanliness
16. Identify the different ways in presenting cooked eggs.(49)

a. soft boiled egg b. egg in a sandwich

c. salad egg d. fried egg with bacon and toasted bread

17. Identify the different ways in presenting cooked eggs.(50)

a. hard-boiled egg in different shapes
b. deviled egg
c. Fried egg toppings
d. scrambled egg and bun on a plate

Prepared by: Checked by: Approved by:

JONABELLE M. FERNANDO MIGUEL M. COLLADO MAY R. GUILLERMO

Subject Teacher Head Teacher III School Principal I
 Republic of the Philippines
Department of Education
Region III
Schools Division of Nueva Ecija
VEGA HIGH SCHOOL
Vega, Bongabon, Nueva Ecija
School I.D. 306813
SY 2019-2020

TEST ITEM BANK

FIRST GRADING PERIOD

TECHNICAL-VOCATIONAL-LIVELIHOOD (TVL)-COOKERY 12

 ACCEPTED AS IT IS (0)

 ACCEPTED WITH VERY SLIGHT REVISION (12)

 ACCEPTED WITH SLIGHT REVISION

1. A set of tools or devices used for a particular purpose, usually driven by a motor. (9)
a. Tools b. Recipe c. equipment d. Utensils
2. Glassware are special tools and utensils used in microwave oven. (24)
a. True b. false c. sometimes d. not necessary

6. Made of steel with stand and loop handles and is used for draining ingredients. (35)
a. Spatula b. saucepan c. sieves d. colanders
7._________ is the second meal served after the soup. (38)
a. Dips b. Appetizer c. Canapes d. soup

 MAY BE ACCEPTED WITH MINOR REVISION

1. To accompany the main course as a side dish. (1)

a. Appetizer Salad c. Side Salad
b. Main Course Salad d. Dessert Salad
2. Usually containing a portion of protein, such as chicken breast, slices of beef, force meats etc. (2)
a. Main course salad c. Dessert Salad
b. Appetizer salad d. Side Salad
3. One of the fundamental characteristics of an entrepreneur that have a strong faith in their ability
despite the problems that they will encounter along their way. (4)
a. Hardworking b. self-confidence c. future-oriented d. profit-oriented
4. When you enter into the world of business, obviously, you are looking for income because you
know that this will be your bread and butter not only for you but also for your family. This
fundamental characteristics of an entrepreneur is _____________. (5)
a. Hardworking b. self-confidence c. future-oriented d. profit-oriented
5. Salads that can be served as a full meal because it contains substantial portion of meat, poultry,
seafood, fruit and vegetables. (11)
a. Appetizer salad b. accompaniment salad c. main course salad d. dessert salad
6. A sauce for salads, typically one consisting of oil and vinegar mixed together with herbs or other
flavorings. (15)
a. Oyster Sauce b. Dressing c. Mayonnaise d. Herbs and spices
7. The following are guides on how to strengthen your own PECs. Which one is not included? (17)
a. React negatively to criticisms and open to feedback.
b. Always demonstrate positive attitude to achieve a desired goal.
c. Avoid being too passive and too aggressive.
d. Always observe business ethics in putting up a business.
8. __________are desires, luxury and extravagance that signify wealth and an expensive way of
living. (17)
a. Wants b. desires c. needs d. leisure
9. Which of the following is not included in generating ideas for business?(19)
a. Examine the existing goods and services.
b. Examine the present needs.
c. Examine how the needs are being satisfied.
d. Examine the available resources around you.
10. A __________ is an ideal knife for removing meat bones and cutting fish or poultry. (32)
a. Boning knife b. Santoku knife c. Cleaver knife d. utility knife
11. Used in sifting dry ingredients. (34)
a. Spatula b. saucepan c. sieves d. colanders
12. An instrument used in maintaining the precise cooking time to prevent the food from being
overcooked or undercooked. (36)
a. Scale b. timer c. whisk d. strainer

13. Identify the given picture. (42)

a. dips b. cocktails c. relishes d. canapés

14. What do you call this kind of tool in preparing Salad? (43)
a. OXO Salad Spinner
b.Trudeau Toss and chop
c. Dressing shaker
d. Salad Server
15. The Most popular salad ingredients. Firm, compact head with Crisp, mild-tasting, pale green
leaves. (44)
a. Iceberg lettuce c. Cos lettuce
b. Boston lettuce d. Loose-leaf lettuce
16. Classification of salad according to ingredients: Lettuce or other greens with or without other
vegetables and/or toppings. (46)
a. Green Salad c. Vegetable Salad
b. Fruit Salad d. Meat Salad
17. Which of the following is placed on top of the base so the garnish sticks to it without falling
of?(48)
a. Base b. Garnish c. spread d. mayonnaise
18. Refers to small portions of highly seasoned foods. It is a combination of canapes, olives, stuffed
celery, pickled radishes and fish. (49)
 a. Cocktails b. Hors D’ Oeuvres c. canapes d. crudités
19. Which of the following should be practiced when using cutting board to reduce the spread of
bacteria? (50)
a. Use the same chopping board for different kinds of food
b. Keep separate chopping board for your meat and your vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using

Prepared by: Checked by: Approved by:

JONABELLE M. FERNANDO MIGUEL M. COLLADO MAY R. GUILLERMO

Subject Teacher Head Teacher III School Principal I