Republic of the Philippines

Department of Education
REGION IV-A
SCHOOLS DIVISION OFFICE OF CAVITE PROVINCE

2022 CAVITE BASIC EDUCATION ASSESSMENT (CBEA) IN TECHNOLOGY AND

LIVELIHOOD EDUCATION (TLE)
GRADE 9

Directions: Choose the letter of the correct answer. Write your answer on your
answer sheets.

1. Canape is a bite-size open faced sandwiches consisting of tiny portions of food.

Which of the following ingredients can be used in decorating canape?
A. Cucumber – Salmon – Cheese B. Lettuce – Beef – Cheese
C. Potato – Mussel – Radish D. Bitter Melon-Fried Egg – Vinaigrette
2. Canape composed of some parts and each part have functions to make canape
appealing to consumers appetite. Which of the following parts directly describe as:
it is placed on top of the of the canape?

A. Base B. Spread C. Garnish D. Dressing

3. Appetizers have two classification such as hot and cold appetizers. Listed below
are examples of hot and cold appetizers. Which of the following represents hot
appetizer?
A. Fried meatballs
B. Cucumber bites
C. Vegetable and fruit trays
D. Fruit juices
4. Chef Alice prepared appetizers for Mr. Cruz wedding. Unfortunately, there are
some leftovers. To avoid food spoilage, she refrigerated it at a room temperature.
Which of the following is the appropriate refrigerator temperature?
A. 4˚C (40˚F) B. 5˚C (40˚F) C. 4˚C (39˚F) D. 5˚C (39˚F)
5. Cleaning and sanitizing kitchen tools and equipment is important in food
preparation. Why do we need to clean and sanitize kitchen tools and equipment?
A. To use it easily when needed.
B. To make it presentable while storing.
C. To make it free from dirt.
D. To prevent the spread of bacteria in food.

Cavite Capitol Compound, Brgy. Luciano, Trece Martires City, Cavite

(046) 419-0014, 419-1286, 412-0349, 419-1739, 412-0849
www.depedcavite.com.ph
deped.cavite@deped.gov.ph

“Serbisyong Pang Edukasyong Tapat at Sapat para sa Batang KABITENYO”

 Republic of the Philippines
Department of Education
REGION IV-A
SCHOOLS DIVISION OFFICE OF CAVITE PROVINCE
6. This practice in cooking helps to save time by everything ready to combine,
eliminates the chances of culinary disasters that can possibly occur from lack of
preparation, and saves space to counters.
A. Mis n Plus B. Mise n Plus C. Mis en Place D. Mise en Place
7. Salad consists of raw greens, vegetables, fruits, toppings, and dressing. One
example of this is green salad. Which among the following is the exact
characteristic of a green salad?
A. It must be fresh, clean, crisp, cold, and well-drained.
B. It must be fresh, clean, cold, and well-drained.
C. It must be clean and well-drained.
D. It must be wilt.
8. Alicia is planning to prepare vegetable salad as her final output in TLE. She
read some tips and guidelines about salad preparation. How will she prepare her
vegetable salad?
A. Salad can be at the rim of the plate. Multicolor ingredients can be used.
Height is not important. Cut ingredients into different sizes and forms.
Make the ingredient unrecognizable. Keep it simple.
B. Keep the salad off the rim of the plate. Strive for a good balance of colors.
Height can add attraction. Cut ingredients neatly and uniformly. Make
the ingredients recognizable. Keep it simple.
C. Keep the salad off the rim of the plate. Strive for a good balance of colors.
Height can add attraction. Cut ingredients into different sizes and forms.
Make the ingredients recognizable. Keep it simple.
D. Salad can be at the rim of the plate. Multicolor ingredients can be used.
Cut ingredients into different sizes and forms. Make the ingredient
unrecognizable. Make it complicated.
9. Consistency, orderly, and pleasing arrangement of fruits and vegetable are some
of the techniques to consider in preparing salads and dressings. Which among the
techniques below is the best description of consistency, orderly, and pleasing
arrangement of fruits and vegetable?
A. Balance B. Harmony C. Color D. Texture
10. Safety practices is important in storing salad and dressing. Which of the
following is correct?
A. Hold salad for few hours before refrigerating.
B. Dressing can be added to the salad immediately and cannot be serve on
the side.
C. Green Salads are plated in a cold plate. Plate salads more than an hour

Cavite Capitol Compound, Brgy. Luciano, Trece Martires City, Cavite

(046) 419-0014, 419-1286, 412-0349, 419-1739, 412-0849
www.depedcavite.com.ph
deped.cavite@deped.gov.ph

“Serbisyong Pang Edukasyong Tapat at Sapat para sa Batang KABITENYO”

 Republic of the Philippines
Department of Education
REGION IV-A
SCHOOLS DIVISION OFFICE OF CAVITE PROVINCE
or two before service. Refrigerate before serving.
D. Do not add dressing to green salads until serving or it will sag.
11. Presented below are the basic component of sandwich. Arrange the pictures by
following the procedures in making a quality sandwich.

A. B.

C. D.

A. D - B - C – A B. B - A - C – D C. A - B - C – D D. C - A - D – B
12. Moistening agent is meant to bind the sandwich providing an improvement of
both flavor and texture. Why do moistening agent important in sandwich
preparation?
A. Because it is where all the ingredients are placed.
B. Because it adds flavor, colors, and textures to sandwich presentation.
C. Because it binds the bread and fillings and improves flavors and textures
of sandwich.
D. Because it provides flavor and body to sandwich.
13. Chef Allen was chosen to prepare sandwiches for the american guests in the
upcoming celebration of Nutrition Month. Which of the following sandwiches is the
most nutritious?
A. Hamburger B. Hotdog and Cheese Sandwich
C. Bacon and Egg Sandwich D. Ham, Egg, and Cheese Sandwich
14. Portion and control are necessary in sandwich making as it gives pleasing
appearance and quality satisfaction to costumers. To make sandwich preparation
presentable, what are the important things to consider in portion and control?
A. Weight, scoop, slice, count
B. Weight, color, shape, count
C. Texture, flavor, color, count
D. Texture, color, flavor, design

Cavite Capitol Compound, Brgy. Luciano, Trece Martires City, Cavite

(046) 419-0014, 419-1286, 412-0349, 419-1739, 412-0849
www.depedcavite.com.ph
deped.cavite@deped.gov.ph

“Serbisyong Pang Edukasyong Tapat at Sapat para sa Batang KABITENYO”

 Republic of the Philippines
Department of Education
REGION IV-A
SCHOOLS DIVISION OFFICE OF CAVITE PROVINCE
15. Storing sandwiches is one of the most important activities after preparation to
avoid spoilage. The most important principles for sandwich safety are keeping
temperatures cools and avoiding cross contamination. What is the basic formula
to maintain freshness and quality of sandwich?
A. No more than 4 hours at room temperature between 40 and 140˚F.
B. No more than 4 hours at room temperature above 40 and 140˚F.
C. More than 4 hours at room temperature between 40 and 140˚F.
D. More than 4 hours at room temperature above 40 and 160˚F.
16. Dessert balances out a meal. Which of the following is the characteristic of a
dessert?
A. It boosts the appetite of the consumer.
B. It gives satisfaction and closure to a meal.
C. It balances the flavor and texture of a meal.
D. It can be served as hot or cold and with less calorie.
17. Fe is making a chocolate crinkles as a token of appreciation to those who
attended her store opening. What type of sugar is use for dusting the outer part of
crinkles?
A. Granulated Sugar B. Castor Sugar
C. Confectioner's Sugar D. Brown Sugar
18. Plate, color, texture, and flavor are the important factors to consider in food
plating. Why do these factors important in food plating?
A. Because it attracts customers attention.
B. Because it satisfies customers’ needs.
C. Because it affects the overall appearance of the dessert.
D. Because it is a requirement of the product.
19. Garnishes adds attraction to dessert. It also gives excitement to dessert’s taste.
What are the ingredients that can be used also as garnishes in desserts?
A. Pickles, Onion, Basil, Asparagus
B. Basil, Tomato, Radish, Fruit
C. Tomato, Fruit, Nuts, Onion
D. Fruit, Nuts, Cookie, Chocolate
20. Food is packed in terms of quality, shelf life, microbial condition and portion
control. Why do packaging important in dessert especially if it is intended for
transporting?
A. To avoid dirt and leakage.
B. To prevent leakage, provides protection from dirt, and convenience in

Cavite Capitol Compound, Brgy. Luciano, Trece Martires City, Cavite

(046) 419-0014, 419-1286, 412-0349, 419-1739, 412-0849
www.depedcavite.com.ph
deped.cavite@deped.gov.ph

“Serbisyong Pang Edukasyong Tapat at Sapat para sa Batang KABITENYO”

 Republic of the Philippines
Department of Education
REGION IV-A
SCHOOLS DIVISION OFFICE OF CAVITE PROVINCE
handling and transporting.
C. To easily market the product.
D. D. To present attractively in the market.

Cavite Capitol Compound, Brgy. Luciano, Trece Martires City, Cavite

(046) 419-0014, 419-1286, 412-0349, 419-1739, 412-0849
www.depedcavite.com.ph
deped.cavite@deped.gov.ph

“Serbisyong Pang Edukasyong Tapat at Sapat para sa Batang KABITENYO”