SAN ISIDRO NATIONAL HIGH SCHOL

General Luna, Quezon

TLE GRADE 9
COOKERY 1

Directions: Read the sentence carefully. Write the letter of your answer on a separate sheet of paper.

1. What are the most popular materials used for tools and equipment, but it is more expensive?
A. Aluminum B. Stainless C. Plastic D. Wood
2. What material is the most popular, lightweight, attractive and less expensive?
A. Aluminum B. Stainless C. Plastic D. Wood
3. Which of the following material is good for baking but not practical on top or surface cooking?
A. Aluminum B. Stainless C. Plastic D. Glass
4. Which among the material is a special coating applied to the inside of some aluminum or steel pots and pans?
A. Aluminum B. Teflon C. Plastic D. Glass
5. What material are greatly durable and cheap but may not last long?
A. Aluminum B. Teflon C. Plastic D. Glass
6. If you are going to return some of the juices of the meat from the pan back to the food, what cooking utensil is suitable for
you to use?
A. Colanders B. Cutting board C. Dredgers D. Baster
7. What utensil will you use to shake flour, salt and pepper on meat, poultry and fish?
A. Colanders B. Cutting board C. Dredgers D. Baster
8. What utensil is used to fill jars, made of various sizes of stainless steel, aluminum or of plastic?
A. Dredgers B. Cutting board C. Flipper D. Funnel
9. Which of the following cleaning agent is use routinely wash tableware, surfaces, and equipment?
A. Detergents B. Solvent Cleaners C. Acid Cleaners D. Abrasive Cleaners
10. What cleaning agent will you use periodically on surfaces where grease has burned on?
A. Detergents B. Solvent Cleaners C. Acid Cleaners D. Abrasive Cleaners
11. What cleaning agent is use periodically on mineral deposits and other soils that cannot remove by the other agent?
A. Detergents B. Solvent Cleaners C. Acid Cleaners D. Abrasive Cleaners
12. This is the removal of visible soil from the food.
A. pedestal B. cleaning C. cooling D. sanitizing
13. It is done using heat, radiation, or chemicals.
A. pedestal B. cleaning C. cooling D. sanitizing
14. 2 tablespoon : 1 fluid ounces : ____________.
A. 30ml B. 60ml C. 90ml D. 125ml
15. 2 fluid ounces : ___________
A. 30ml B. 60ml C. 90ml D. 125ml
16. 1/2 cup : 4 fluid ounces : ___________
A. 30 ml B. 60ml C. 90ml D. 125ml
17. 5 fluid ounces: ____________
A. 150ml B. 170ml C. 185ml D. 220ml
18. If the purchasing cost of cupcake is 7.00 and the mark up peso of each cupcake is 3.00, what is the percentage mark-up
based on cost of cupcake?
A. 42% B. 43% C. 44% D. 45%
19. If the selling price of cupcake is 10.00 and the mark up peso is 3.00, what is the percentage mark up of cupcake based on the
selling price?
A. 30% B. 32% C. 33% D. 31%
20. It is an imaginary line drawn from each of the three primary work stations in the kitchen, and avoid traffic flow problems.
A. work station B. work triangle C. work flow D. work centers
21. Which of the following is the symbol for washer?

A. B. C. D.
22. Which of the following is the symbol for freestanding sink?
A. B. C. D.
23. Which of the following in the symbol of toilet?

A. B. C. D.

24. Which of the following is NOT the three primary kitchen work station?
A. food storage B. Pullman kitchen C. preparation/cooking D. clean up
25. A sweet course or dish which is usually served at the end of a meal.
A. Sweet B. Dessert C. Stock D. Appetizer
26. All of the following are characteristics of good fruit desserts, except __________________.
A. appetizing aroma B. slightly chilled temperature C. simple and attractive D. moderate sweet
27. What is the process of putting your product into containers for easy distribution?
A. packaging B. labeling C. wrapping D. storing
28. 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.
29. In planting and presenting food, which among the following statements 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.
30. It is the most important principle for sandwich safety after preparation to avoid spoilage.
A. 4 – 40 – 140
B. 4 – 140 – 40
C. 140 – 4 – 40
D. 40 – 140 – 4
31. Which of the following considerations are essential in choosing ingredients for high quality salads?
A. quality and quantity C. freshness and variety
B. texture and color D. crispiness and taste
32. which of the following guidelines is not included in making vegetable salad?
A. Cooked to a firm, crisp texture and good color
B. Cooked until completely tender and overcooked
C. Thoroughly drained and chilled before using
D. Marinated or soaked in a seasoned liquid
33. Which of the following procedures for quantity green salad production is the last step to do?
A. Arrange salad plates on worktables.
B. Add dressing before serving.
C. Prepare all ingredients.
D. Refrigerate until serving.
34. 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
35. Aling Pelita 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 will help her, which of the following will you recommend that will surely solve her problem?
A. abrasives B. acid cleaners C. detergents D. cleaners
36. 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 fruit juice.
D. glassware, silverware, chinaware, utensils.
37. Which of the following is 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. Scape 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

38. How can you move a spoon and round in a bowl to mix ingredients?
A. By stirring B. By streaming C. By shredded D. By spreading
39. Why should we store the dessert?
A. To increase its volume
B. To soften food tissues
C. To improve the palatability
D. To enhance the freshness and quality
40. Which of the following is the proper order in washing the dishes?
A. chinaware, utensils, silverware, glassware
B. utensils, silverware, glassware, chinaware
C. silverware, chinaware, glassware, utensils
D. glassware, silverware, chinaware, utensils
Key to Correction

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