FIRSTSUMMATIVE ASSESSMENT IN TLE-9 COOKERY

____, 2020 | S.Y. 2020 - 2021

NAME: __________________________________________
Parent’s Signature over Printed Name
GRADE & SECTION:_______________________________ SCORE

Part I. MULTIPLE CHOICE

DIRECTIONS: Write the letter of the best answer. Use capital letters only

1. Which of the following is the proper order in cleaning kitchen tools and equipment?
A. Chinaware, Utensils, Silverware, Glassware
B. Utensils, Silverware, Glassware, Chinaware
C. Silverware, Chinaware, Glassware, Utensils
D. Glassware, Silverware, Chinaware, Utensils

2. Which of the following are 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 with sanitizing agent
A. 2,4,1,3 B. 3,1,4,2 C. 3,2,1,4 D. 1,2,3,4

3. What process is done by removing food and other types of dirt from a surface of a dish, glass or cutting
board with soap and water?
A. Sanitizing B. Disinfecting C. Cleaning D. Rinsing

4. Which of the following is used to wash tableware, surfaces and equipment?

A. Detergents B. Solvent cleaners C. Acid Cleaners D. Abrasive cleaners

5. Which of the following cleaning agents is used remove heavy accumulations of dirt that are difficult to
remove from surfaces of kitchen tools and equipment?
A. Detergents B. Solvent Cleaners C. Acid Cleaners D. Abrasive Cleaners

6. What is the first step to do when washing the dishes?

A. Scrape all the large pieces of food on the dishes
B. Wear rubber gloves to protect your hands from drying
C. Stack the dishes in the proper order
D. Fill the sink with water and add a considerable amount of detergent

7. Which of the following kitchen tools and equipment should be washed last?
A. Glass B. Pans C. Spoons D. Plates

8. What is the most common method used in the household in sanitizing kitchen tools and equipment?
A. Chlorine Method B. Hot water method C. Air Dry Method D. Chemical Method

9. The total facility cleaning and maintenance program of a food service department must be planned to
reflect concern for sanitation as a “way of life”. All of the following are concerns for facility sanitation
except for _____________.
A. Frequent meaningful inspections and performance reviews
B. Establishing high standards
C. Improper use of cleaning supplies
D. Provision of proper materials and equipment to accomplish the tasks

10. Which of the following tasks should be done in daily basis?

A. Cleaning of counter tops and floors
B. Cleaning of windows and ceiling
C. Changing of curtains
D. Rearranging of furniture
11. All of the following are ways on how to keep your kitchen clean and safe except for___________
A. Remove unnecessary clutter from surfaces
B. Clean your refrigerator once a week
C. Wash and disinfect your garbage can once a week
D. Use the same chopping board for different kinds of food

12. Which of the following kitchen tools is used for mashing cooked potatoes, turnips, carrots and other soft
cooked vegetables?
A. Potato masher B. Rubber Scraper C. Spoon D. Wire Whisk

13. What kitchen tool is used to level off ingredients when measuring and this is also used to spread frosting
and sandwich fillings?
A. Wooden spoon B. Spatula C. Spoon D. Ladle

14. What kind of knife is used for trimming and paring fruits and vegetables?
A. French Knife B. Butcher Knife C. Paring knife D. Serrated Knife

15. Which kitchen equipment is needed to prevent bacterial infections from food?
A. Blender B. Refrigerator C. Deep Fryer D. Oven

16. This equipment is used to keep food cold and chilled for service.
A. Chiller B. Freezer C. Oven D. Blender

17. In preparing appetizers, which of the following is used to measure liquid ingredients like water and oil?
A. Measuring cups B. Measuring Spoons C. Mixing bowls D. Glass Measuring Cup

18. Appetizers are food which stimulates the appetite, through their attractive appearance, fragrance or
appealing flavour. Which of the following is served as cocktail appetizer?
A. Shrimps B. Celery C. Pickled Cucumber D. Canape

19. Canapés are bite-sized, open faced sandwiches consist of tiny portions of food presented on base of
bread, toast or pastry which is easily handled and eaten. Which of the following part of a canapé holds
the spread and garnish?
A. Toasted bread B. Radish slices C. Cheese D. Butter

20. All of the following are guidelines in assembling canapés except for ______________
A. Perform mise’en place
B. Select harmonious flavour combinations in spreads and garnish
C. Make sure that one of the ingredients is spicy in flavour
D. Assemble ahead to serving time

21. Which of the following food items is intended to be eaten with wine or other drinks usually in bars?
A. Bruschetta B. Caviar C. Tapas D. Amuse Bouche

22. What kind of Hors D’ Oeuvres came from salted roe or eggs of the sturgeon?
A. Tapas B. Amuse Bouche C. Bruschetta D. Caviar

23. Which appetizers are popular accompaniments to potato chips, crackers and raw vegetables?
A. Canape B. Fruits C. Chips and Dips D. Spreads

24. Which of the following choices is an appetizer usually made from fruit juices served with cold salad
dressings?
A. Cocktails B. Relishes C. Chips and Dips D. Canapes

25. Which of the following will add color, design, texture and flavour to canapés?
A. Spread B. Garnishes C. Bread D. Base

26. What is an example of a canapé base used in preparing canapés?

A. Flavoured Butter B. Tomatoes C. Polenta cut-outs D. Olives

27. Which of the following is classified as a cold appetizer?

A. Grilled Chicken wings
B. Mini Hot brown
C. Beefy Taco Dip
D. Crisp Cucumber Salsa
 28. Which of the following is a hot appetizer?
A. Avocado Goat Cheese Truffles
B. Cucumber- Stuffed Cherry Tomatoes
C. Antipasto Platter
D. Baked Spinach Dip Loaf

29. The following are fundamentals of plating except for_____________________

A. Color B. Balance C. Arrangement on the plate D. Texture

30. What should be done artistically in proportion to the cut slices?

A. Centerpiece B. Design C. Garnish D. Platter

31. What design is best for platter presentation?

A. Complicated B. Expensive C. Simple D. Elaborated

32. What gives the plating the design of a focal point?

A. Balance B. Centerpiece C. Texture D. Garnish

33. Which of the following when use will hide the colors and shapes on the plate of a dish?
A. Centerpiece B. Design C. Garnish D. Gravy or sauce
_____34. Hors d’eouvres is often served preceding a meal, they are served as the food at cocktail parties
involving alcoholic beverages. Which of the following may consist of two kinds of cold meat such as ham, smoked
beef, peppered ham and a sauce served at the side?
A. Plate of Hors d’oeuvres
B. Grisson Platter
C. Salmon and Cucumber Bites
D. Cocktails and Relishes

_____35. Which of the following is considered the simplest form of appetizers?

A. Chips and Dips
B. Petite salad
C. Fresh fruits and Vegetables
D. Finger Food

______36. These are made out of thin slices of bread in different shapes.
A. Relishes B. Crudites C. Canape D. Chips and Dips

_______ 37. Which of the following is a small portion of highly seasoned food?
A. Hors d’oeuvres B. Canape C. Relishes D. Chips and Dips

_______ 38. Which of the following kinds of appetizers is made from seafood or fruit with a tart and tangy sauce?
A. Chips and Dips B. Cocktails C. Relishes D. Fresh Fruits and vegetables

_______ 39. Which of the following kitchen tools is used to scrape off the contents on sides of bowls?
A. Spatula B. Rubber Scraper C. Wooden Spoon D. Ladle

_______ 40. Which of the following means to “set in place” that is you have everything ready to cook and in its
place?
A. Hors d’oeuvres B. Mise’ en Place C. Amuse Bouche D. Antipasto
 KEY ANSWERS
FIRST QUARTER EXAM
T.L.E. 10- COOKERY

1. D 11. C 21. C 31. A

2. C 12. D 22. B 32. D
3. A 13. B 23. C 33. C
4. B 14. A 24.A 34. B
5. D 15. D 25. C 35. B
6. C 16. C 26. C 36.TRUE
7. C 17. C 27. D 37. TRUE
8. C 18. A 28. B 38. FALSE
9. B 19. D 29. D 39. FALSE
10. A 20. B 30. C 40. FALSE