Test I - / 26

Sanctuario of St. Maria Theresa School, Inc. Test II - / 20

226 Grace Village Subd., Tambubong, San Rafael, Bulacan
S. Y. 2021 – 2022
Test III - / 20
Test IV- /12
1st PERIODICAL EXAMINATION Test V- /12
T.L.E 10
/90

Name: __________________________________________________ Score: __________________

Parent’s Signature: ________________________________________ Date: _________________T. SHANLY

TEST I – TRUE OR FALSE

Read the statement below, write the word TRUE if it is correct and FALSE if it is not. Use CAPITAL LETTERS
for your answer.

1. Staple or non-perishable foods are foods that can be kept for an unlimited period of time. *

2. Menu is a guide in cooking that tells you exactly how to cook a certain dish, which includes the list of
ingredients, method of cooking, preparation, and manner of serving the dish.

3. Standardized recipe is one that specifies the exact amount of ingredients, equipment, and preparation
method needed before cooking. *

___________________________________________________________________________

4. Food handler is anyone who works in a food business and who handles food and surfaces that
are likely to be in contact with foods such as cutlery, plates and bowls. *
 5. There are 4 basic areas in proper sanitation standards in food production facility *

_______________________________________________________________________

6. Contamination can also be passed from kitchen equipment and utensils to food. *

7. Cooking is a process that involves putting the ingredients in contact with heated solid, liquid, or
gas. *

____________________________________________________________________

8. Cooking methods are classified into four methods. *

___________________________________________________________________

9. Grilling is process where food is repeatedly basted with a highly seasoned sauce while
cooking. *

__________________________________________________________________

10. Stewing to cook food like braising but it is applicable to cut up pieces with the use of shallow
frying or sautéing then cooked in a small amount of liquid until the food is tender. *

11. After serving, refrigerate food immediately. Do not allow food to stand at room temperature.
Keep food covered to prevent contamination with bacteria. *
____________________________________________________________________________

12. Boiling is to cook food item partially and briefly in boiling liquid after which the food is quickly
immersed in cold water to stop further heating. *

_________________________________________________________________________

13. Food should be handled using proper equipment and never be re-used *

__________________________________________________________________________

TEST II - Classify each word according to their cooking methods, write if it is

MOIST HEAT METHOD, DRY HEAT METHOD and COMBINATION METHOD.
USE CAPITAL LETTERS FOR YOUR ANSWER.

STEWING *

BARBECUING *

BROILING *

POACHING *

SHALLOW POACHING *

FRYING *
ROASTING *

BRAISING *

GRIDDLE *

ENPAPILLOTE *

TEST III - READ THE QUESTION CAREFULLY AND CHOOSE YOUR ANSWER IN
THE BOX.
USE CAPITAL LETTERS FOR YOUR ANSWER.

CHOOSE YOUR ANSWER HERE IN THE BOX

1. It is defined as the process of buying the right amount of food at the right time, from the right
place and from the right source. *

2. Foods that deteriorate quickly *

3. Foods that can be kept for a limited period of time. *

4. Include processed/preserved food like dried or deep frozen, canned goods and jams. *

5. Cooking on an open grid over a heat source which is below the food. *

6. Commonly used cooking method by Chinese that lays great emphasis on speed, which is
achieved by slicing the food thinly into small pieces. *

7. Similar to sautéing, except that more fat is applied with longer time of cooking. *

8. It is the physical movement or transfer of harmful bacteria from one person, object or place to
another. *
 9. Is a guide in cooking that tells you exactly how to cook a certain dish, which includes the list of
ingredients, method of cooking, preparation, and manner of serving the dish? *

10. A guide in cooking that includes a list of ingredients, method of cooking, preparation, and
manner of serving a certain dish. *

TEST IV- IDENTIFICATION

Identify the desired format in preparing standardized recipe. USE CAPITAL LETTERS FOR YOUR
ANSWER

1. food items used in the recipe *__________________

2. directions for preparing the recipe *_______________

3. the name of the product *_________________

4. the amount of a single portion of the final product *_________________

5. the total number of servings available at the end of production *______________

6. the cooking and serving tools needed to produce and serve the food item *_______________

TEST V - Give the meaning of the acronym F.A.T.T.O.M.

Six Conditions where Bacteria Grow and Multiply. USE CAPITAL LETTERS ONLY.

F.__________

A.__________
T___________

T____________

O____________

M_____________