REPBUBLIC OF THE PHILIPPINES

Department Of Education
REGION IX - Mindanao
Schools Division of Zamboanga Del Norte
Sibuco District – District 3
SIBUCO NATIONAL HIGH SCHOOL
Poblacion, Sibuco, Zamboanga Del Norte
S.Y. 2018-2019
TLE – 9 COOKERY
FIRST QUARTER EXAM
NAME:_________________________________ SCORE:__________
SECTION:______________________________ DATE:___________
I - Multiple Choice
Direction: Read the following questions carefully .Write the letter on the space provided before each
number.

_____1. Which of the following is a material used for salad making and dessert that need great care to ensure long shelf
life?

a. Glass c. cast iron

b. Aluminium d. stainless steel

_____2. ___________ are wooden or plastic board where meat, fruits and vegetables are cut.

a. Wooden board c. washing board

b. straining board d. cutting board

_____3. ___________ also called a vegetable strainer, which are essential for various tasks from cleaning vegetables to
straining pasta or contents

a. Aluminium c. cast iron

b. colanders d. straining board

_____4. ___________ are used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.

a. Aluminium foils c. hollow tubes

b. cylinders d. funnels

_____5. ___________ is a kitchen tool which is specifically designed for the purpose of pulping garlic.

a. Garlic pulp c. garlic tubes

b. Garlic press d. funnels

_____6. ___________ are used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.

a. Separator machine c. stainless steel

b. Garlic press d. graters

_____7. They are practical for opening food packages, cutting tape or string or simply remove labels or tags from items.
Other cutting tools such as box cutters are also handy for opening packages.

a. Kitchen shears c. knives

b. Scissors d. blades

_____8. _______Is used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.

a. Kitchen shears c. stainless steel

b. Potato masher d. cheese masher

_____9. _______Is used for beating small amount of eggs or batter. The beaters should be made of stainless steel.

a. Kitchen shears c. rotary egg beater

b. Potato masher d. stainless steel spoons

_____10. _______Is a rubber or silicone tool used to blend or scrape the food from the bowl.

a. knives c. rubber spoon

b. Silicone blender d. scraper

_____11. _______is used to chop, dice, or mince food. Heavy knives have a saber or flat grind.

a. French knife c. kitchen knives

b. Fruit and salad knife d. citrus knife

_____12. _______is used to prepare vegetables, and fruits.

a. French knife c. kitchen knives

 b. Fruit and salad knife d. citrus knife

_____13. _______often referred to as cook's or chef's tools, used for all types of kitchen tasks such as peeling an
onion, slicing carrots, carving a roast or turkey, etc..
a. French knife c. kitchen knives
b. Fruit and salad knife d. citrus knife

_____14. _______has a two-sided blade and serrated edge. It is used to section citrus fruits.

a. French knife c. kitchen knives

b. Fruit and salad knife d. citrus knife

_____15. _______is used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow
ground.
a. French knife c. paring knife
b. Fruit and salad knife d. vegetable peeler

_____16. _______is used to scrape vegetables, such as carrots and potatoes, and to peel fruits. The best ones are
made of stainless steel with sharp double blade that swivels.
a. French knife c. paring knife
b. Fruit and salad knife d. vegetable peeler

_____17. _______a chamber or compartment used for cooking, baking, heating, or drying.

a. oven c. microwave ovens

b. blender d. washing machine

_____18. _______used for cooking or heating food.

a. oven c. microwave ovens

b. blender d. washing machine

_____19. _______are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. They vary in the
amount of power (voltage/wattage).
a. oven c. microwave ovens
b. blender d. washing machine

_____20. Used periodically in removing mineral deposits and other soils that detergents cannot eliminate such as
scale in washing machines and steam tables, lime buildup on dishwashing machines and rust on shelving. (Ex.:
phosphoric acid, nitric acid,etc.) These products vary depending on the specific purpose of the product.
a. Acid cleaners c. detergents
b. abrasives d. solvent cleaners

_____21. _______a small, shallow bowl on a handle used in preparing, serving, or eating food.

a. Serving spoons c. rotary egg beater

b. Potato masher d. scraper

_____22. _______is used to grab and transfer food items, poultry or meat portions to a serving platter, or hot deep
fryer, and plate. It gives you a better grip especially when used with a deep fryer, a large stock pot or at the barbecue.

a. Serving spoons c. rotary egg beater

b. Serving tongs d. scraper

_____23. _______is used to level off ingredients when measuring and to spread frostings and sandwich fillings.

a. spatula c. rotary egg beater

b. Serving tongs d. scraper

_____24. _______- solid, slotted, or perforated which are made of stainless steel or plastic. The solid ones are used to
spoon liquids over foods and to lift foods, including the liquid out of the pot.

a. spatula c. liquid lifters

b. beakers d. spoons

_____25. _______are used to measure heat intensity. Different thermometers are used for different purposes in food
preparation – for meat, candy or deep-fat frying and other small thermometers are hanged or stand in ovens or
refrigerators to check the accuracy of the equipment’s thermostat.

a. oven c. mercury
 b. microwave d. temperature scales

_____26. _______are made of hard wood which are used for creaming, stirring, and mixing.

a. Wooden spatula c. wooden spoons

b. wooden tongs d. wooden knives

_____27. _______are commonly made up of heat-proof glass and transparent so that liquid can be seen.

a. Measuring cup for liquid c. glass spoons

b. Measuring tubes for liquid d. glass scales

_____28. _______are used to weigh large quantity of ingredients in kilos, commonly in rice, flour, sugar, legumes or
vegetables and meat up to 25 pounds.

a. Measuring cup for liquid c. household scales

b. Measuring tubes for liquid d. temperature scales

_____29. _______are used to serve or scoop soft foods, such as fillings, ice cream, and mashed potato.

a. Soft spoons c. scoops or dippers

b. Serving tongs d. soft cups

_____30. _______come in variety of sizes, shapes, materials, and colors. These are used to measure smaller quantities
of ingredients called for in the recipe like:1 tablespoon of butter or ¼ teaspoon of salt.

a. Measuring cup for solid c. measuring scoops or dippers

b. Measuring spoons d. measuring scales

_____31. Which of the following knife is used for trimming and pairing fruits and vegetables?

a. Butcher knife c. paring knife

b. French knife d. Kitchen shears

_____32. It is a small piece of portion of highly seasoned food usually served before a meal to induce and stimulate
one’s appetite.

a. Appetizer c. Hamburger
b. Dessert d. Salad dressing

_____33. Which of the following appetizer are made out of thin slices of bread in different shapes?

a. Relish c. Hors D’ oeuvres

b. Cocktail d. Canapé’

_____34. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?

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

_____35. What first aid treatment should you do if someone accidentally swallowed poison?

a. Read the label of the poisonous material c. Remove anything remaining in the mouth
b. Give her a glass of water or any fruit juice d. Give her a spoonful of sugar or kind of sweets

_____36. Which of the following cleaning compound used to remove tough soil that are difficult to remove with
different cleaning agents?

a. Abrasive c. Detergent
b. Acid cleaner d. solvent cleaner

_____37. Which of the following appetizer are made of seafood or fruit, usually with a tart or tangy sauce?

a. Canapé’ c. Relish
b. Cocktail d. Salad

_____38. Which of the following is the proper order in washing the dishes?

a. Utensils,chinaware,silverware,glassware c. silverware,utensils,glassware,chinaware
b. Chinaware,glassware,utensils,silverware d.glassware,silverware,chinaware,utensils

_____39. Which of the following situation is a good housekeeping practices best shown?

a. Emptying the garbage can every other day

b. using imported sanitizing and disinfecting materials
 c. spraying air freshener before and after leaving the room
d. Planning and implementing a program of regular cleaning of fixtures, furniture and home appliances.

_____40. Which of the following kitchen tool used to open a food containers?

a. Can opener c. knives

b. Kitchen shears d. Spatula

_____41. Which of the following kitchen tool used for blending, mixing, and whipping eggs or batter and for blending
gravies, sauces and soups?

a. Wooden spoon c. Potato masher

b. Whisks d. Spatula

_____42. It is a combination of item that adds color, design, texture, and flavour to Canapé’.

a. Garnish c. base
b. Spread d. Bite sized

_____43. Which of the following tool used for chopping, slicing, and dicing

a. paring knife c. French knife

b. citrus knife d. Fruit and salad knife

_____44. Which of the following is the proper order/steps in cleaning kitchen premises

1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil
residues.
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-Rinse
4. Rinse all equipment surfaces sanitizing agent.
a. 4 3 2 1 c. 3 2 1 4
b. 2 3 1 4 d. 1 2 3 4

_____45. Which of the following is the proper order/steps in sanitizing the cutting board?

1. Allow it to air dry or use a clean cloth to dry it .

2. Rinse the board clean with water.
3. pour the solution onto the entire surface area of the board and allow it to sit undisturbed for several
minutes.
4. Combine one teaspoon of diluted liquid chlorin bleach to one quart of water.
c. 4 3 2 1 c. 3 2 1 4
d. 2 3 1 4 d. 1 2 3 4

_____46. Which of the following is the proper order/steps in cleaning the cutting board?

1. Allow the board to air dry

2. Use a metal scraper or spatula to scrape away any remaining bits and pieces of food.
3. Throw the scrapings into the garbage disposal, garbage receptacle, or trash bin.
4. Scrub the board with hot, soapy water thoroughly.
a. 4 3 2 1 c. 3 2 1 4
b. 2 3 4 1 d. 1 2 3 4

_____47. Which of the following statements is NOT a tip or warning to observe in washing the dishes?

a. wash glassware first, before greasy pots and pans.

b. rubber gloves will protect hands and manicures, and allow you to use hotter water for washing and/or
rinsing
c. dishes may be hand dried with a clean cloth.
d. you may crowd the dishes only if they are dry.

_____48. Which of the following procedures for disinfecting premises is the last step to do?

a. Preliminary cleaning is required

b. Apply solution to hand and apply to surfaces Treated surface must remain wet for 10 minutes. Wipe with
dry cloth. Sponge on mop or allow to air dry
c. Rinse all surfaces that come in contact with food such as exterior of appliances, tables and stove top with
potable water.
d. Use a spray device for spray application Spray 6-8 inches from the surface, rub with a brush, sponge or cloth.
Avoid inhaling sprays.

______49. Which is NOT part of the First aid procedure caused by chemical poisoning?
 a. Administer Ipecac syrup (a medicine that causes vomiting used to partially empty a person’s stomach after a
poison).

b. If the person has been exposed to poisonous fumes, such as carbon monoxide, get him or her into fresh air
immediately.

c. If the person swallowed the poison, remove anything remaining in the mouth.

d. If the poison is spilled on the person’s clothing, remove the clothing and pour the body with continuous tap
water.

_____50. Which tool is used to drain excess water after washing fruits and vegetables?

e. strainer c. aluminium
f. Colander d. Teflon

_____51. Which of the following tools used to grab and transfer food items, poultry or meat portion to a serving platter?

a. Rubber Spatula c. Serving tongs

b. Kitchen shear d. Serving spoon

_____52. What kind of Equipment used to chop, blend, mix, whip, puree, grate and liquefy all kinds of food?

a. Oven c. Rotary egg beater

b. Blender d. Chiller

_____53. Mise en Place is a French term which means?

a. Putting in place c. To chopped

b. To cook d. To the tooth

_____54. It is a kind of bacteria or rod shaped bacterium found in the intestine that can cause food poisoning,
gastroenteritis, and typhoid fever.

a. Botulism c. Trichinos
b. Staphylococcus d. Salmonella

_____55. A type of food poisoning caused by eating preserved food that has been contaminated with botulinum
organisms.

a. Botulism c. trichinos
b. Staphylococcus d. Salmonella

_____56. What kind of disease that is carried and transmitted to people by food?

a. Food borne Infection c. Food borne bacteria

b. Food borne Intoxication d. Food borne Illness

_____57. It holds and garnish food for Canapé’

a. Garnish c. Relishes
b. Base d. Spread

_____58. What kind of cleaning compound that used on surfaces where grease has burned on also known as
degreasers?

a. Detergent c. Acid cleaner

b. Solvent cleaner d. Abrasive

_____59. Which of the following tools used to scrape off contents of bowls?

a. Ball cutter c. acid cleaner

b. Zester d. Rubber Spatula

_____60. What is the proper way of sanitizing plastic and wooden cutting boards?

a. Cutting board can be sanitized using diluted liquid chlorine bleach solution
b. Cutting board can be sanitized using diluted liquid vinegar solution
c. Both a and b
d. None of the above

GOOD LUCK ! ! ! 