LEARNING ACTIVITY SHEETS

COOKERY - TLE 9
FIRST QUARTER

Direction: Read each item carefully. Blacken the circle of the correct answer in the
answer sheet.
1. Which of the following cleaning compounds is used to remove burned grease in ovens
and grills?
A. Abrasives C. Detergents
B. Acid cleaners D. Solvent
2. Which of the following cleaning compounds is used in removing mineral deposits and
other soils that detergent cannot eliminate?
A. Abrasives C. Disinfectants
B. Acid cleaners D. Solvent cleaners
3. Which of the following situations is a good cleaning practice?
A. Emptying the garbage can every other day
B. Planning and implementing a program of regular cleaning
of fixtures, furniture, and home appliances
C. Spraying air freshener before and after leaving the room
D. Using imported sanitizing and disinfecting materials
4. What will you do if a person has been exposed to poisonous fumes like carbon
monoxide?
A. A mouth-to-mouth resuscitation
B. Call a doctor
C. Get him/her into fresh air immediately
D. Give him water
5. What method of sanitizing involves the use of hot water or steam?
A. Chemical C. Heat sanitizing
B. Concentration D. Thermal sanitizing
6. What is the last step in sanitizing range?
A. Keeps burners clean
B. Remove all burnt sediments
C. Run oiled cloth over top of range
D. Scrape grease from curbs and opening hinges
7. What is the first step in sanitizing sink and drains?
A. Clean and replace greased tray regularly
B. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz.
to 2 gal.) of water
C. Keep outlet screened at all times
D. Use force pump if drain is slow
8. What is the last step in sanitizing the refrigerator?
A. Flush drains weekly
B. Rinse and dry thoroughly
C. Wash inside shelves and trays at least twice a week with baking soda
D. Wipe up spilled foods immediately
9. How many hours should a cutting board soaked in a water-salt solution to removed
stain?
A. 12 hours C. 24 hours
B. 18 hours D. 36 hours
10. What is the proper order in washing the dishes?
A. Chinaware, glassware, utensils, silverware
B. Glassware, silverware, chinaware, utensils
C. Silverware, utensils, glassware, chinaware
D. Utensils, chinaware, silverware, glassware
11. Which of the following measuring tools is used to weigh large quantity of ingredients
in kilos, commonly in rice, flour, sugar, and meat up to 25 pounds?
A. Dippers C. Measuring cups
B. Household scale D. Measuring spoons
12. What measuring tools come in variety of sizes, shapes, materials, and color that are
used to measure smaller quantities of ingredients called for in the recipe like: 1tbsp.
and 2 tsp?
A. Dippers C. Measuring spoons
B. Measuring cups D. Scales
13. What is the most popular materials used for making tools and equipment?
A. Aluminum
B. Cast iron
C. Glass
D. Stainless steel
14. What is a tiny appetizer or hors d’ oeuvres offered to guest seated at their tables either
before or after they have ordered from the menu?
A. Amuse bouche C. Caviar
B. Bruschetta D. Tapas
15. Which of the following ingredients is included in making mini pizza canape?
A. Egg C. Lobster
B. Grated cheese D. Sugar
16. Which of the following appetizers is made of thin slices of bread in different shapes?
A. Canape C. Hors d’ oeuvres
B. Cocktail D. Petite salad
17. What appetizer is made from a slice of Italian bread that is toasted, rubbed with
brushed garlic, and drizzled with olive oil?
A. Amuse bouche C. Caviar
B. Bruschetta D. Tapas
18. What part of canapé holds the spread and garnish?
A. Base C. Cups
B. Bread D. Cutouts
19. Which of the following appetizers is made of seafood or fruit usually with tart or tangy
sauce?
A. Canapé C. Relish
B. Cocktail D. Salad
20. Where do olive oils, relishes, chutneys belong?
A. Condiments C. Spread
B. Miscellaneous D. Vegetables
21. What appetizer is commonly served at a birthday party?
A. Canapé C. Finger food
B. Cocktail D. Petite salad

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22. Which of the following hors d’oeuvres served in a small portion intended to be eaten
immediately?
A. Amuse bouche C. Caviar
B. Bruschetta D. Tapas
23. Which statement is true about hot hors d’oeuvres?
A. Hot hors d’ oeuvres are served between the soup and fish course
B. Hot hors d’ oeuvres are suited for a big serving
C. Hot hors d’ oeuvres may consist of shrimps and smoked fish
D. Hot hors d’ oeuvres usually described as Grisson platter
24. What ingredient would you add to the canapé to prevent garnish from falling off?
A. Cream C. Spread
B. Shell D. Toast
25. What appetizer gives an attractive appearance, fragrance, appealing taste and
delicious flavor?
A. Canape C. Fresh fruits
B. Cocktail D. Hors d’ oeuvres
26. What appetizer is made from salted roe, or eggs, of the sturgeon?
A. Amuse bouche C. Caviar
B. Bruschetta D. Tapas
27. Which of the following cold hors d’ oeuvre is made from shrimps, smoked beef,
poached egg, Spanish sardines and lettuce, sauce can be served at the side?
A. Assorted hors d’oeuvre
B. Grisson platter
C. Plate of hors d’oeuvre
D. Rich hors d’oeuvre
28. Which of the following ingredients is included in cocktail appetizers?
A. Bread cutouts C. Salami
B. Crab D. Toast cut outs
29. Which of the following is an example of finger food appetizer?
A. Fish C. Fried chicken
B. French fries D. Petité salad
30. What classification of appetizer is made from pickled items?
A. Canapé C. Hors d’ oeuvres
B. Crudité D. Petité salad
31. What appetizer is served as the food at cocktail parties involving alcoholic beverages?
A. Canape C. Hors d’ oeuvres
B. Cocktail D. Relish
32. What classification of appetizer is usually a juice of orange, pineapple, grapefruit or
tomatoes served with cold salad dressing?
A. Canape C. Hors d’ oeuvres
B. Cocktail D. Relish
33. Which of the following ingredients is included in preparing cocktail appetizers?
A. Cabbage C. Lobster
B. Carrots D. Zucchini
34. Which ingredients have a harmonious flavor combination?
A. Lemon butter and caviar
B. Mustard and ham
C. Pimiento cheese and sardines
D. Tuna salad and anchovy butter

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35. Which of the following appetizers is suited on all occasions?
A. Canapé C. Crudité
B. Cocktail D. Finger food
36. Which ingredient is needed in making relishes?
A. Broccoli stems C. Milk
B. Cured meat D. Salami
37. What is the first step in making cheese stick?
A. Deep-fry the cheese in spring roll wrapper for 4 minutes
B. Heat the pan and pour-in the cooking oil. Let the oil heat-up for a few
minutes
C. Remove from the pan and place on a plate with a paper towel
D. Wrap the cheeses in spring roll wrapper
38. What is the first step in making pandesal and sardines pizza?
A. Combine tomato paste, 2 tablespoons of sauce from the sardines, and
Italian seasoning
B. Open the cans of sardines and separate the fish from the tomato sauce
C. Slice the pandesal in half and set aside
D. Spread the tomato paste mixture over every slice of pandesal
39. What will be the third step in making Bacon Wrapped Sea Scallop?
A. Bake for 15 to 18 minutes
B. Place the scallops in a bowl, add garlic powder and salt and rub all over
the scallops
C. Preheat oven to 375F
D. Wrap strips of bacon on the sides of a scallop and arrange the bacon
wrapped on a baking tray
40. What would happen if the platter presentation of appetizer is planned ahead of time?
A. It will help you to get the desire height and portion
B. It will help you to lay out balance and symmetrical design
C. It will make appetizer look skimpy
D. It will make plate look unbalanced
41. Which of the following statements apply in plating appetizer?
A. Give the design a specific position
B. Keep items in proportion
C. Let the guests see the overlapping and wedged-shaped angle of plate
D. Use small plate
42. Which of the following guidelines is used in presenting appetizer?
A. Layer flavors and texture
B. Match portion size and plate
C. Use monotype plate
D. Use only one color on plate
43. What fundamental of plating offers variety and contrast?
A. Balance C. Portion
B. Plate D. Size
44. Which of the following makes balance for plating the appetizer?
A. Having limited portion size
B. Overcrowded plate
C. Using one color
D. Variety of shapes

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45. In plating and presenting food, which among the following is related to texture?
A. Adds visual interest to the food
B. Enhances plate presentation
C. Plays important part in plate presentation
D. Serves as frame of the presentation
46. What is the process of preserving food by means of refrigeration?
A. Chill C. Cool
B. Cold storage D. Refrigerate
47. What is the proper temperature in keeping the food hot?
A. 45°C C. 48°C
B. 55°C D. 60°C
48. Which of the following group of containers is used in storing appetizers?
A. Airtight jar C. Glass bowl
B. Boxes D. Plastic bowl
49. Which of these sanitary practices is included when storing appetizers?
A. Handle the food during distribution and serving
B. Handle the food properly to prevent spoilage and contamination
C. Store food and ingredients in plastic bag
D. Washes utensil and equipment often
50. What will you do to avoid food contamination?
A. Let it dry
B. Place it to cold storage like refrigerator
C. Store in the jar container
D. Wash the food thoroughly