Department of Education

Division of Capiz
BAG-ONG BARRIO NATIONAL HIGH SCHOOL
Bag- ong Barrio Tapaz, Capiz

FOURTH GRADING EXAMINATION IN T.L.E 9 ( COOKERY)

NAME: _______________________________________ SECTION:___________ SCORE:___________

DIRECTION: Read the following statements carefully then choose the best answer from the
given choices. Write only the letter of your answer in your answer sheet.

A. Sandwich B. Scissors C. Cookie cutters D. Grater and Shredder

E. Spatula F. Butter Knife G. Chef’s Knives H. Deli Knives

I. Lettuce Knife J. Paring Knives K. Sandwich Knife L. Serrated Knife M. Cutting Board

N. Mixing Bowls O. Rubber Scrapper P. Measuring Cups Q. Utility Tray

R. Strainer S. Mixing Spoon T. Can Opener U. Measuring Spoon

V. Graduated Measuring Glass W. Individual Cups

1. The purpose of storing dessert is to

a. Increase its volume
b. Soften food tissues
c. Improve the palatability
d. Enhance freshness and quality
2. Which of these sauce is best for a simple dessert?
a. Cold
b. Light
c. Hot fudge
d. Rich
3. The following are thickening agents used in the preparation of sauce.EXCEPT
a. Baking powder
 b. Cornstarch
c. Cream
d. Flour
4. Which of the following is considered the simplest dessert?
a. Custard
b. Fruits
c. Gelatin
d. Puddings
5. All of the following are characteristics of good fruit desserts, EXCEPT
a. Appetizing aroma
b. Slightly chilled temperature
c. Simple and attractive
d. Moderately sweet
6. What is the process of putting your product into containers for easy distribution?
a. Packaging
b. Labeling
c. Wrapping
d. Storing
7. This term refer to packaging in large standardized containers for efficient shipping and handling
a. Aseptically c. packaging
b. Bulk d. containerization
8. Which of the following materials is made from wood pulp and used for flexible packaging of goods?
a. Cellophane c. metal
b. Glass d. paper
9. A thin and transparent material that is made of cellulose and contains variable amount of water and
softener.
a. Cellophane c. metal
b. Glass d. paper
10. This packaging material is man-made polymers of very high molecular weight.
a. Cellophane c. plastic
b. Glass d. metal
11. Which of the following tools is used for whipping eggs or butter and for blending gravies, sauces
and soups?
a. Grater c. whisks
b. Spatula d. scraper
12. Which of the following cannot be used as garnishing in dessert?
a. Fruit c. chocolate
b. Nut d. flower
13. Which of the following guidelines should not be practiced in plating dessert?
a. Layer flavors and texture c. don’t crowd the plate
b. Make garnishes edible d. use monotype of plate
14. Which of the following sanitary practices is not true in storing desserts?
a. Wash utensils and equipment thoroughly
b. Keep away from food when you are ill
c. Store foods and ingredients in a dry place
d. Safeguard the food during distribution
15. In plating and presenting food, which among the following statement is related to texture?
a. Enhances plate presentation
b. Plays important part in plate presentation
c. Adds visual interest to the food
 d. Serves as frame of the presentation
16. Which of the following tools is used for measuring small quantity of ingredients like salt, baking
powder and others
a. Measuring cup c. funnels
b. Measuring spoon d. spatula
17. Which of the following tools and equipment is used to chop, blend, mix , whip, puree, grate and
liquefy foods?
a. Blender c. grater
b. Mixer d. range
18. Techniques in storage wherein to keep cold or cool
a. refrigerate c. chilling
b. cold storage d. dessert
19.This is the process of storing food by means of refrigeration
a. refrigerate c. chilling
b. cold storage d. dessert
20. To refrigerate or to reduce the temperature of food
a. refrigerate c. chilling
b. cold storage d. dessert

TEST II: Identify the tools and equipment describe by the sentences below. Write your answer on the
space provided. ( 2pts each)

Tools / Equipment Uses and Functions

21. Use for measuring small quantity of like salt,
baking powder, baking soda
22. Used to grate, shred, slice and separate foods
such as carrots, cabbage and cheese.
23. Used for whipping eggs or batter and for blending
gravies,sauces and soups.
24. Handy for returning some of the meat or poultry
juices from the pan, back to the food
25. They are practical for opening food
packages,cutting tape or string to package foods
or simply to remove labels or tags from items
26. Are used to chop,blend,mix,whip,puree,grate ang
liquefy all kinds of food
27. Remove remaining and sticky ingredients from
the side of the bowl
28. Chef’s tools,use for all types of kitchen tasks from
peeling an onion and slicing carrots
29. Used for creaming ,stirring and mixing.They
should be made of hard wood
30. A kitchen appliance used for cooking food

Test III: Give the procedure of Gelatin Dessert (10 pts)

_________9. Ian needs to mix the ingredients for cooking. What tool he need to prepare in mixing
the ingredients?

_________10.Russell wanted to slice his bread he need this tool to protect the table when slicing
bread. What tool is this?

_________11. Rita wanted to slice her lettuce without causing the edges to turn brown. What tool she
need to used?

_________12. Yan wanted to customize a sandwich for his little brother Carl. What tool he need to
used to cut the sandwiches in different shapes like rectangle, triangles and circle?

_________13. Joyce bought a bread. She wanted to cut it into small, medium and large. What tool
she need to use in cutting it?

_________14. I’am a tool that is used to scrape down sides of bowl and get mixture of fillings from
pans. What tool I’am?

_________15. I’am one of the tool in preparing sandwiches. I’am used to combine ingredients what
tool I’am?

Multiple Choice. Read the following statements carefully then choose the best answer from
the given choices. Write only the letter of your answer in your answer sheet .

16. There are two types of fillings. What types of fillings that is refer to ingredients mixed with salad
dressing or mayonnaise?
a. Dry Fillings B. Dry & Moist Fillings C. Moist Fillings
17. What types of sandwiches did filled rolls, focaccia or pita bread belong?
a. Hot and cold Sandwiches B. Cold Sandwiches C. Hot Sandwiches
18. My purpose is to protect the bread from soaking up moisture from filling, add flavor and also add
moisture.
a. Fillings B. Spread C. spreads for sandwiches
19. I’am one of the storing techniques to keep cold or cool. What storing techniques I’am?
a. Freezing B. Chilling C. Refrigeration
20. This is a storing techniques to Refrigerate or to reduce the temperature of food.
a. Freezing B. Chilling C. Refrigeration
21. It is the application of low temperature that changes the state of water in the food from liquid to
solid ice.
a. Freezing B. Chilling C. Refrigeration
22. I’am the process of preserving perishable food on a large scale by means of refrigeration. What
process I’am?

a. Freezing B. Chilling C. Cold storage

23. It is used to package sandwich.

a. Wrapping B. Pakaging Material C. Wrapping Material

24.Zel bought a bread in the store. She wanted to slice it more evenly and uniformly. What equipment
for sandwich making she need to use?

a. Knife B. Slicer C. Knife & cutting board

25. There are basic components of a sandwich. This components is acts as the protective layer between
the filling and the structure, preventing the filling from softening or wetting the bread. What component
is this?

a. The Structure or Base B. The filling C. Moistening Agent

Directions: Arrange the following steps in preparing/making simple sandwiches in

chronological order. Use A for the first step, B for second and so on. Write your answer on a
separate sheet of paper. (2-points each)

___ Stack two or three sandwiches and cut with a sharp serrated knife as desired.

___ Portion filling with a scoop or spoon onto alternate rows of bread.

___ Arrange bread slices in rows on the table top.

___ Refrigerate until service.

___ Spread all bread slices to the edge with desired spread.

___ Prepare and assemble all Ingredients: sandwich breads, spreads, fillings

___ On top of this, place ham or any desired filling.

___ Spread fillings evenly and neatly on alternate slices, leaving the other slices plain. Fillings should
not hang over the edges of the bread. If the filling is spreadable spread it evenly to the edges. Follow
spreading techniques with three quick strokes
___ Top the filled slices with the plain bread slices.

___ Arrange lettuce or other vegetable accompaniments on top of filling.

___ Place sandwich on sandwich bags or wrap in plastic wraps to maintain freshness.
___ Assemble necessary equipment, including wrapping materials
Directions: Arrange the following steps in preparing/making pinwheel sandwich in
chronological order. Use A for the first step, B for second and so on. Write your answer on a
separate sheet of paper. (2-points each)

___ Remove the crusts from the bread

___ Spread or place toppings on each slice of bread.

___ Insert a toothpick if it won’t stay rolled together on it’s own.

___ Slice them ½ inch thick and fasten with toothpicks before serving on platters with pieces of fruit or
salad vegetables artfully displayed.

___ Wrap tightly in either plastic wrap or grease proof paper and refrigerate.

___ Assembled bread and toppings/spread

___ With two hands, roll up each slice to create the pinwheel.

___ Flatten pieces of bread with rolling pin. Roll once or twice.

DONNA MAE D. CERALVO

T.L.E Teacher

“ GOOD LUCK”
”Exams and Test will come and go but your determination and self confidence will stay with you
forever….God Bless us all..!”