Republic of the Philippines

Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
HINATUAN NORTH DISTRICT

Grading Period: First Quarter

Subject and Year Level: TLE Cookery 9
Direction: Answer the following 5. What type of cleaning compound that
questions and write your answer on a is also known as degreaser?
separate sheet of paper. A. Abrasive
B. Acid cleaner
1. Which of the following is a material C. Detergent
used for salad making and dessert D. Solvent cleaner
that needs great care to ensure long 6. Which of the following is the proper
shelf life? order in stacking the dishes?
A. Aluminum A. Chinaware, utensils, silverware,
B. Glass glassware
C. Plastic B. Glassware, silverware, chinaware,
D. Teflon utensils
2. What kind of equipment is used to C. Silverware, chinaware, glassware,
chop, blend, mix, whip, puree, grate utensils
and liquify all kinds of food? D. Utensils, silverware,
A. Blender glassware, chinaware
B. Microwave oven 7. Tina finds it hard to remove tough
C. Oven soils from the used pots and pans. It
D. Refrigerator does not respond to the different
3. What type of knife that has a two- cleaning agents that she has used. If
sided blade and serrated edge that is you will help her, what type of
used to section citrus fruits. cleaning agent can you recommend
A. Citrus knife her?
B. Deli knife A. Abrasive
C. French knife B. Acid cleaner
D. Paring knife C. Detergent
4. If you want to drain the excess water D. Solvent cleaner
of washed vegetables and fruits, what 8. Which of the following should be
tool can be used? practice when using chopping board
A. Colander to reduce the spread of bacteria?
B. Funnel A. Scrape chopping board
C. Grater B. Clean chopping with wet cloth
D. Smasher C. Use the same chopping board for
different kinds of food.
D. Keep separated chopping board for
different ingredients.
Brgy. Maharlika, Hinatuan, Surigao del Sur Zip Code: 8310

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 Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
HINATUAN NORTH DISTRICT

9. Which of the following situation shows 12. How many times we should change
the best practice of good the dishcloth that we use to wipe
housekeeping? surfaces?
A. Emptying the garbage can every A. Everyday
other day. B. Every week
B. Using imported sanitary and C. Every month
disinfecting materials. D. Every other day
C. Spraying air freshener before and 13. Which of the following is an example
after leaving the room. of chemical sanitizer?
D. Planning and implementing a A. Chlorine
program of regular cleaning of B. Filtration
fixtures, furniture, and home C. Hot water
appliances. D. Steam
10. In cleaning our kitchen, accidents 14. Which of the following are the
may occur. Which of the following approved chemical sanitizer?
shows the primary first aid treatment A. timsen, chlorine, iodine
if your sister swallowed poison? B. detergent, timsen, carbolic acid
A. Remove anything remaining in the C. quaternary ammonium, iodine,
mouth. soap
B. Giving her a glass of water or fruit D. Chlorine, quaternary ammonium,
juice. iodine
C. Giving a spoonful of sugar or any 15. Why we should take a distance of 6 –
kind of sweet. 8 inches when applying spray in the
D. Just read the label of the surfaces.
poisonous material and throw in A. To avoid inhaling sprays
the trash bin. B. To avoid spreading of bacteria
11. How many times we should wash C. To keep our kitchen, smell fresh.
and disinfect our rubbish bin? D. To surely remove the dirt’s in the
A. Once a week surfaces.
B. Twice a week 16. How important is washing your
C. Once a month hands before handling the food?
D. Twice a month A. To avoid food contamination
B. To keep the food more delicious
C. To ensure the freshness of the food
D. To keep the good quality of the
food

Brgy. Maharlika, Hinatuan, Surigao del Sur Zip Code: 8310

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surigaodelsur.hinatuannorth@deped.gov.ph
 Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
HINATUAN NORTH DISTRICT

17. Which of the following is the proper 20. Erwin owns a restaurant. He is
order/steps in cleaning kitchen awake up to 12 midnight in order to
premises? supervise the business and sees to it
I. Scrape and pre-rinse that he has enough supply of
II. Rinse all equipment surfaces materials the next day. This kind of
sanitizing agent character shows?
III. Remove residual food soils from A. Creative
equipment surfaces B. Personalize
IV. Rinse all surfaces with cold to hot C. Motivated
water to remove thoroughly all D. Committed
remaining chemical solution and 21. Which tool has a sharp-edge scoop
food soil residue. for cutting out balls of fruits and
A. I, II, III, IV vegetables?
B. I, III, IV, II A. Ball cutter
C. II, I, III, IV B. Butter curler
D. III, II, I, IV C. Cookie cutter
18. What will you do if your eyes were D. Potato smasher
accidentally splashed with liquid 22. What type of knife is used for
detergent by your classmate? trimming and paring fruits and
A. Rub the affected eye vegetables?
B. Use towel to wipe your eyes A. Channel knife
C. Wash the affected eye with cold B. Deli knife
water C. French knife
D. Let a running water flow in your D. Paring knife
eyes and wash it for at least 15 23. Which type of knife is used for
minutes. making garnishes.
19. Which of the following shows keeping a. Channel knife
the refrigerator clean and tidy? b. Deli knife
A. Unplug the refrigerator every c. French knife
morning. d. Paring knife
B. Combining the raw meat to leafy 24. What small dish or drink taken
vegetables in one container. before a meal which stimulate one’s
C. Make a habit of keeping food too appetite.
long in the fridge A. Appetizer
D. Removing old and rotten food and B. Dessert
clean shelves and racks of the C. Salad
refrigerator. D. Sandwich

Brgy. Maharlika, Hinatuan, Surigao del Sur Zip Code: 8310

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surigaodelsur.hinatuannorth@deped.gov.ph
 Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
HINATUAN NORTH DISTRICT

25. What classification of appetizer are 29. Why do we need to perform mise en
made of thin slices of bread in place?
different shapes? A. To keep everything has its own
A. Canape place.
B. Chips and dips B. To give color, design and texture or
C. Finger foods flavor.
D. Petite salad C. To keep everything small enough
26. Which of the following is a variety of and easy to pick-up.
appetizer wherein the only D. To save time and able to identify
requirement is that you keep and prepare all the needed tools
everything small enough to be pick up and equipment as well as all the
with the fingers and eaten with little ingredients.
mess. 30. What will happen if you do not apply
A. Canape assembling canapes as close as
B. Chips and dips possible to serving time?
C. Finger foods A. Crackers and toasts will be firmer
D. Petite salad and give a pleasing texture and
27. How will you assemble canapes as crispness.
fast and smooth as you can? B. Bases quickly become soggy, and
A. Good mise en place spread garnishes dry out easily.
B. Assemble close as possible to C. They hold together and do not full
serving time apart in the customers hand.
C. Arrange canapes carefully and D. Canape will be more easily to bite
attractively on trays and gives an attractive
D. Prepare the ingredients two hours appearance.
before the serving time. 31. What type of appetizer that refers to
28. What is the proper application of a small dish served before a meal in
spread in the canapes? European cuisine?
A. The spread should be on the top of A. Assorted hors d’ oeuvres
the garnish B. Cold hors d’ oeuvres
B. Design the spread on the platter to C. Hot hors d’ oeuvres
make the canape more attractive. D. Plate of hors d’ oeuvres
C. Just put a small amount of spread
in the canape.
D. The spread should be on the top of
the base to keep the garnish stick
to it without falling off.

Brgy. Maharlika, Hinatuan, Surigao del Sur Zip Code: 8310

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surigaodelsur.hinatuannorth@deped.gov.ph
 Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
HINATUAN NORTH DISTRICT

32. Which of the following hors d’ 36. Which of the following best describe
oeuvres that can be served in special Grison Platter?
portioned platters with dishes or even A. It consists of two kinds of cold
from serving cart? meat such as ham, smoked beef
A. Assorted hors d’ oeuvres and pepper ham.
B. Cold hors d’ oeuvres B. It consists of shrimps, smoked
C. Hot hors d’ oeuvres beef, poached egg, Spanish
D. Plate of hors d’ oeuvres sardines and lettuce.
33. Which term refers to stimulate C. It can be served in a small
appetite and therefore should always portioned platter with dishes or
be served at the first course in the even from a serving cart.
menu? D. It may consist of shrimps with
A. Assorted hors d’ oeuvres jelly, asparagus tip with
B. Cold hors d’ oeuvres mushrooms, sardines with onion
C. Hot hors d’ oeuvres rings, and tomatoes.
D. Plate of hors d’ oeuvres 37. What should be the order in
34. What type of cold hors d’ oeuvres preparing oyster and clams cocktail?
that has a classical form of I. Provide lemon wedges.
presentation, where lobster should II. Open fresh oysters and clams on
always be included? the half shell
A. Assorted hors d’ oeuvres III. Arrange the flat plates, preferably
B. Grison platter on a bed of ice
C. Plate of hors d’ oeuvres IV. Place cocktail sauce in a small cup
D. Rich hors d’ oeuvres in the center or at the side of the
35. Which of the following cold hors d’ plate.
oeuvres that has a limited choice or A. I, III, IV, II
more expensive food? B. IV, III, II, I
A. Assorted hors d’ oeuvres C. II, III, IV, I
B. Cold hors d’ oeuvres D. III, II, I, IV
C. Hors d’ oeuvres Platter
D. Plate of hors d’ oeuvres

Brgy. Maharlika, Hinatuan, Surigao del Sur Zip Code: 8310

(086)-628-2530

surigaodelsur.hinatuannorth@deped.gov.ph
 Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
HINATUAN NORTH DISTRICT

38. Anna wants to prepare a fruit 41. What fundamentals of plating that is
cocktail. What should be the steps to more important in presentation as
follow? well as the costing?
I. Cut fruits into desired shapes. a. Balance
II. Use fruits that are pleasantly tart b. Centerpiece
and not too sweet. c. Portion size
III. Add a few drops of flavored liqueur d. Arrangement on the plate
to improve flavor 42. Which of the following is one of the
IV. Add fresh lemon or lime juice to factors to consider when balancing
fruit mixtures to provide necessary colors, shapes, and textures on the
tartness. plate.
A. I, II, III, IV A. Color
B. I, III, II, IV B. Flavors
C. II, I, IV, III C. Shapes
D. III, IV, II, I D. Texture
39. Why you should arrange your canape 43. Why we should not remove the food
simple? once it touched the tray?
A. Simple arrangement is easier to A. To avoid scratches of the tray.
clean-up. B. To keep the food in proportion.
B. Simple arrangement saves more C. Shiny silver or mirrors trays are
time in preparing the canape. easily broken.
C. Simple arrangement makes the D. Shiny silver or mirror trays got
canape creamier. easily smudged.
D. Simple arrangements are more 44. How to design the platter?
attractive than extravagant one. I. Plan ahead.
40. How will you interpret the saying II. Keep items in proportion
goes “the eyes eats first”? III. Make the garnish count.
A. The eyes will eat the food IV. Get the design a focal point.
B. The food has eyes to eat V. Get movement into your design.
C. The food much appreciated if A. I, II, IV
presented attractively B. III, V
D. The food is more delicious if the C. I, II, III, V
one who prepare has beautiful D. I, II, III, IV, V
eyes.

Brgy. Maharlika, Hinatuan, Surigao del Sur Zip Code: 8310

(086)-628-2530

surigaodelsur.hinatuannorth@deped.gov.ph
 Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
HINATUAN NORTH DISTRICT

45. What will happen if the size of the A. Freeze it

plate is too large for the items? B. Refrigerate to reduce the
A. The presentation looks messy temperature of food.
B. The presentation looks skimpy C. It should be kept in containers
C. The presentation is overcrowded. with absorbent paper.
D. The presentation has enough D. Keep the herbs in the secure
space. environment with low temperature.
46. What is the most important activity 50. Why dry goods need to be kept in a
after preparing the appetizer? secure environment?
A. Mise en Place A. To find the food easily.
B. Storing the appetizer B. To prolong the expiration date.
C. Preparing the appetizer C. To eliminate the possibility of
D. Cleaning the kitchen premises contamination.
47. Which of the following storing D. To ensure the freshness and
technique is the process of preserving quality of the food.
food by means of refrigeration?
A. Chilling
B. Cold storage
C. Freezing
D. Refrigerate
48. Which of the statements below shows
good sanitary practices when storing
appetizers?
A. Combine raw, and cooked
appetizer.
B. Store dry goods in the refrigerator.
C. Keep close to the food even you
have illness.
D. Safeguard the food during the
distribution and serving.

49. Herbs are best used on the day or

possibly the next day. How will you
keep the moisture of the herbs?

Brgy. Maharlika, Hinatuan, Surigao del Sur Zip Code: 8310

(086)-628-2530

surigaodelsur.hinatuannorth@deped.gov.ph
 Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
HINATUAN NORTH DISTRICT

Quarterly Examination in TLE Cookery 9

Key Answer

1. B 11. A 21. A 31. C 41. C

2. A 12. A 22. D 32. A 42. B
3. A 13. A 23. A 33. B 43. D
4. A 14. D 24. A 34. D 44. D
5. D 15. A 25. A 35. C 45. B
6. B 16. A 26. C 36. A 46. B
7. A 17. B 27. A 37. C 47. B
8. D 18. D 28. D 38. C 48. D
9. D 19. D 29. D 39. D 49. C
10. A 20. D 30. B 40. C 50. C

Prepared by:
MELLO NIÑA MASH R. MONTENEGRO
Subject teacher

JEANET V. MONTERON
Subject teacher

Checked and QA by: MARIA SOCORRO ETHEL B. DINALAGAN

MT-II

Brgy. Maharlika, Hinatuan, Surigao del Sur Zip Code: 8310

(086)-628-2530

surigaodelsur.hinatuannorth@deped.gov.ph
 Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
HINATUAN NORTH DISTRICT

Brgy. Maharlika, Hinatuan, Surigao del Sur Zip Code: 8310

(086)-628-2530

surigaodelsur.hinatuannorth@deped.gov.ph