Republic of the Philippines

Department of Education
Region I
Schools division office i Pangasinan
BANI NATIONAL HIGH SCHOOL
Bani

FIRST PERIODICALBEXAMINATION
TLE 9-COOKERY
S.Y. 2018-2019

Directions: Blacken the letter of your answer in your answer sheet.

1. It is someone who creates a new business in the face of risk and uncertainly for the purpose of achieving profit
and growth by identifying significant opportunities and assembling the necessary resources to capitalize on
them.
a. Business b. Businessman c. Entrepreneur d. Entrepreneurship
2. Which of the following personal entrepreneurial competencies where in entrepreneur knows how to set
Specific, Measurable, Attainable, Realistic and Time-bound (SMART) goal.
a. Goal setting b. Information Seeking c. Risk Taking d. Opportunity seeking
3. You are going to build a business then you must have a strong belief in your own abilities, what is your personal
entrepreneurial competencies being developed?
a. Persuasion & Networking
b. Persistence
c. Self-confidence
d. Information seeking
4. Which of the following personal entrepreneurial competencies where entrepreneurs do not easily give up in the
face of obstacles?
a. Persuasion & Networking
b. Persistence
c. Self-confidence
d. Information seeking
5. Mr. Cruz have a good eye for spotting a business opportunities and acts on the opportunities appropriately,
therefore he is?
a. A good demand for efficiency and quality
b. Having commitment to work contract
c. a good information seeking
d. a good opportunity seeking
6. Entrepreneur update themselves with new information about her customer, the market, suppliers, and
competitors.
a. Goal setting b. information seeking c. risk taking d. persistence
7. This is the positive factors that contribute to the favorability of a business opportunity?
a. Strength b. weaknesses c. opportunity d. threats
8. What is the positive factors that are not within the control of the business?
a. Strength b. weaknesses c. opportunity d. threats
9. Inexperienced owner; lack of working; and poor location are examples of controllable factors under?
a. Strength b. weaknesses c. opportunity d. threats
10. It is a phenomenon where a particular type of product is offered within the same area.
a. Sub-culture b. clustering c. lifestyle d. franchising
11. Which of the following is a material used for salad making and dessert that need great care to ensure long life?
a. Glass b. Aluminum c. Cast iron d. Stainless steel
12. Aling Perla finds it hard to remove tough soils from the used pots and pans. It does not respond to different
cleaning agents she used. If you wil help her, which of the following will you recommend that will surely solve
her problem?
a. Abrasive b. Acid cleaner c. Detergent d. Solvent Cleaner
13. Which of the following is the proper order in washing the dishes?
a. Utensils, chinaware, silverware, glassware
b. Silverware, utensils, glassware, chinaware
c. Chinaware, glassware, utensils, silverware
d. Glassware, silverware, chinaware, utensils
14. It is used to scrape vegetables, such as carrots and potatoes, and to peel fruits.
a. Vegetable peeler b. shears c. whisk d. spoon
15. Which of the following situations is good housekeeping practice 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.
16. Which of the following knife is used for trimming and paring fruits and vegetables?
a. Butcher knife b. French knife c. paring knife d. shears
17. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
a. Read the label of the poisonous material
b. Remove anything remaining in the mouth
c. give her a glass of water or any juice
d. give her a spoonful of sugar or any kind of sweets
18. 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
19. If you are going to measure the weight of the pork for you adobo, what tools you are going to used?
a. Thermometer b. Psychrometer c. temperature scale d. household scale
20. It is the most popular material used for tools and equipment, but it is more expensive.
a. Aluminum b. stainless steel c. glass d. cast iron
21. This is a chamber or compartment used for cooking, baking, heating or drying.
a. Refrigerator b. blender c. oven d. pugon
22. The following are kinds of knives EXCEPT one. Which is the exception?
a. Citrus knife b. vegetable peeler c. kitchen shears d. paring knife
23. A method of sanitizing using hot water or steam
a. Chemical sanitizing b. thermal sanitizing c. sun drying d. heat sanitation
24. Which of the following is NOT a factors that influence the cleaning process?
a. Soil b. time c. water d. weather
25. The following are safety measures that you should do when using cleaning agents EXCEPT one.
a. Ensure adequate ventilation
b. Wear fashion cloths
c. have knowledge on first aid
d. wear suitable footwear
26. It is a simple as hand scrubbing with a brush os as complex as turbulent flow and pressure inside a pipeline
a. water b. time c. temperature d. mechanical force
27. Appetizers were originally introduced by the ________________ as a buffet in the early third century B.C.
a. Africans b. Europeans c. Americans d. Athenians
28. If you are going to garnish your canape with a ball of fruits, what tools are you going to used?
a. Zester b. spatula c. ball cutter d. cutting board
29. This means “set in place” that is you have everything ready to cook and prepare
a. Mises in place b. Mise’en Place c. Mise ‘n Place d. Missing Place
30. This is a tool in preparing appetizer which are used for measuring dry ingredients in small quantity.
a. Measuring cup b. measuring spoons c. weighing scale d. glass cup
31. These containers have smooth, rounded interior surfaces with no creases to retain some mixture
a. spatula b. mixing spoon c. mixing bowl d. scrapper
32. This equipment is for keeping cold food chilled for service
a. refrigerator b. freezer c. chiller d. oven
33. Which of the following appetizers are made out of thin slices of bread in different shapes?
a. Relish b. Cocktail c. Hors D’Oeuvres d. Canape
34. It is small pieces or portion of highly seasoned food, usually served before a meal to induce and stimulate one’s
appetite?
a. Appetizers b. dessert c. hamburger d. salad dressing
35. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
a. Canape b. Cocktail c. Relish d. Salad
36. Appetizers are the dishes that can truly be considered Filipino because we are best known for?
a. Using our hands to eat the small finger food that come with the first course
b. For their hard work and attention to details
c. To have interest, passion, talent and ability in preparing appetizer
d. For being family oriented and hospitable
 37. Mr. Rey will prepare a mixture of a grapefruit juice and a little alcoholic beverage with cold salad dressings, what
classification of appetizers will he prepared?
a. Cocktails b. Hors D’Oeuvres c. Relishes d. Canape
38. Which of the following is NOT a part of canape?
a. Base b. spread c. garnish d. sauce
39. Which of the following guidelines is not included for assembling canapes
a. Assemble as close as possible to serving time
b. Use high quality ingredient
c. Keep it extravagant
d. Good mise en place is essentials
40. Variety of cucumber, olives, watermelon, pepper and other preserved fruits and vegetables are known as?
a. Dressing b. Dips c. Pickled d. Bruschetta
41. It holds the spreads and garnish for canapes
a. Garnish b. base c. spread d. toppings
42. The rules of good menu balance also apply to plating. All of the following are fundamentals of plating foe
balance EXCEPT one.
a. Color b. Shape c. Texture d. Portion size
43. Which of the following ingredients is NOT used in making relishes?
a. Raw vegetables b. seafood items c. pickled items d. dips
44. This is a butter, cream or finely chopped meat or fish placed on the top of canape base.
a. Base b. garnish c. spread d. toppings
45. When is the best time to served hot appetizers?
a. Between the soup and fish course
b. After main course
c. first course in the menu
d. middle of eating their main course
46. These are popular accompaniments to potato chip, crackers, and raw vegetables.
a. Relishes b. petite salad c. chips and dips d. fresh fruits
47. It is one of the most important activities done after preparing appetizer to maintain freshness and avoid
spoilage.
a. Cooking b. preserving c. chilling d. storing
48. These are the simplest appetizer, they give attractive appearance, fragrance, appealing taste and delicious
flavor.
a. Fresh fruits and vegetables
b. relishes
c. cocktail
d. Hors D’oeuvres
49. Storing techniques which the process is to preserve food by means of refrigeration
a. refrigerate b. cold storage c. chilling d. freezing
50. This is to refrigerate to reduce the temperature of food.
a. refrigerate b. cold storage c. chilling d. freezing

Prepared by: Reviewed and Checked by: Verified by:

CATHERINE D. BOTARDO ROSEMARIE C. CAMBA KENNEDY D. CAMBA

Subject Teacher Head Teacher III Principal IV