Department of Education

Division of Bukidnon
1st Quarter Exam
TLE 9(COOKERY)
Name: ________________________ Section: __________ Date: ___________ Score: 40

TEST I – MULTIPLE CHOICE

Direction: Read each item carefully and select your answer from the choices given. Shade the letter of your
answer on the space provided before the number.
A BCD
O O O O 1. Someone who “creates a new business in the face of risk and uncertainty for the
purpose of achieving profit and growth by identifying significant opportunities
a. Business b. Entrepreneur c. Manager d. Owner
O O O O 2. A tool that is used to scrape off sticky ingredients from the side of the bowl.
a. Ball cutter b. Rubber Spatula c. Spatula d. Spoon
O O O O 3. These are cleaning agents, solvents or any substance used to wash table wares, surfaces, and equipment
a. Abrasive b. Acid Cleaner c. Detergents d. Solvent cleaner
O O O O 4. A cutting device for ingredients like scissors.
a. Butler Curler b. French knife c. Kitchen shear d. Zester
O O O O 5. This tool is used for chopping, slicing and dicing.
a. Butler Curler b. French knife c. Kitchen shear d. Zester
O O O O 6. An appetizer that are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad
dressings.
a. Canapé b. Chips and Dips c. Cocktail d. Fresh Fruits and Vegetables
O O O O 7. These appetizes are made out of thin slices of bread in different shapes.
a. Canapé b. Chips and Dips c. Cocktail d. Fresh Fruits and Vegetables
O O O O 8. An appetizer that are small portions and usually display the characteristics found in most salad.
a. Canapé b. Petite salad c. Relishes d. Fresh Fruits and Vegetables
O O O O 9. These are the simplest appetizer and a good appetizers because they give an attractive appearance,
fragrance, appealing taste and delicious flavor.
a. Canapé b. Chips and Dips c. Cocktail d. Fresh Fruits and Vegetables
O O O O 10. These are pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks.
a. Canapé b. Petite salad c. Relishes d. Fresh Fruits and Vegetables
O O O O 11. A process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board.
a. Cleaning b. Preparing c. Presenting d. Storing
O O O O 12. A storing technique that could be done through keeping the food cold or cool.
a. Chilling b. Cold Storage c. Refrigerate d. Freezing
O O O O 13. According to McClelland and McBer the 10 behavioral patterns were organized into:
a. 3 general cluster c. 3 general patterns
b. achievement, planning, systematic clusters d. achievement, systematic, planning
O O O O 14. Which of the following is a material used for salad making and dessert that need great care to ensure
long shelf life?
a. Aluminum b. Cast iron c. Glass d. Stainless Steel
O O O O 15. Whisk is used for;
a. blending or scraping the food from the bowl
b. chopping, blending, mixing and whipping all kinds of food.
c. mixing, creaming, beating and whipping large amount of ingredients.
d. whipping eggs or batter, and for blending gravies, sauces, and soups.
O O O O 16. Which of the following appetizers needs proper consistency in the preparation and must not be so
thick, but it must be thick enough to stick to the items used as dippers.
a. Canapé b. Chips and Dips c. Cocktail d. Hors D’ Oeuvres
O O O O 17. Which of the following appetizers have no set of recipes for the making and you may create your own
combination of several different colored items on your chosen base.
a. Canapé b. Chips and Dips c. Cocktail d. Hors D’ Oeuvres
O O O O 18. In preparing Canapés this must be placed on top of the base so the garnish sticks to it without falling off.
a. bread/toast/crackers c. meat/cooked egg/fish
b. butter/cream cheese/mayonnaise d. vegetables/pickles and relishes
O O O O 19. Which of the following storing technique could be done through refrigerating to reduce the temperature
of food.
a. Chilling b. Cold Storage c. Refrigerate d. Freezing
O O O O 20. In storing, it’s the process of preserving food by means of refrigeration.
a. Chilling b. Cold Storage c. Refrigerate d. Freezing
O O O O 21. Aling Tessie 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. Abrasive c. Detergents
b. Acid Cleaner d. Solvent cleaner
O O O O 22. Daniella needs your help to wash the dishes in the kitchen premises, If you will help her,
which of the following steps will you let her follow?
a. prepare, wash with soap, rinse, scrape food c. prepare, scrape food, wash with soap, rinse
b. wash with soap, scrape food, prepare, rinse d. rinse, scrape food, wash with soap, wash
O O O O 23. Trixie wants to add color, design, texture and flavor to her canapé, which of the following will you
recommend to help her assemble her canapé with such enhancers.
a. Base b. garnishes c. hors d’ oeuvres d. spread
O O O O 24. While making canapés at home, you need a base panel or sheet in cutting fruits or vegetables, then you
must use_____.
a. Ball cutter b. cutting board c. panel board d. spatula
O O O O 25. The fundamental of plating that is important for presentation as well as for costing.
a. Arrangement on the plate b. Balance c. Portion size d. Shapes
O O O O 26. Jingkey needs to consider the following, when talking about balance in the Fundamentals of plating,
a. arrangement on the plate c. costing and portion control
b. color, shapes, texture and flavor d. centerpiece, serving portions and garnishes
_________ 27-28. Choose two sanitary practices when storing salads and appetizers, write the letters of your answers
on the space provided.
a. Keep it simple e. Keep items in proportion
b. Match portion sizes and plates. f. Attractive platter presentation
c. The food should be easy to handle and serve, g. Wash utensils and equipment thoroughly.
d. Keep off hand to a minimum contact to ingredients and food. h. Don’t drown every plate with gravy
O O O O 29. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
a. Use the same chopping boards for different kinds of food c. Clean the chopping board if needed
b. Keep separate chopping boards for your meat and your vegetables d. Scrape chopping board before using
O O O O 30. A small pieces or portions of highly seasoned food, which is usually served before a meal to induce and
stimulate one’s appetite.
a. Appetizers b. Dessert c. Hamburger d. Salad dressing
O O O O 31. When you are done preparing salads and appetizers, one of the most important activities that you need to
do is to __________ it, to maintain its freshness and avoid spoilage.
a. Prepare b. Present c. Package d. Store
O O O O 32. In making canapés especially for large functions, all bases, spreads and garnishes must be
___________________________ so that final assembly may go quickly and smoothly.
a. assembled as close as possible c. keep it simple
b. prepared ahead of time d. use high quality ingredients
O O O O 33. Shan Lee owns a motorcycle repair shop. He is awake up to 12 midnight in order to serve clients and
sees to it that he has enough supply of materials the next day. This kind of character shows that he is
a. creative b. passionate c. motivated d. committed
O O O O 34. The following situations are good housekeeping practices, choose the best practice that is best shown;
a. emptying the garbage can every other day.
b. using imported sanitizing and disinfecting materials
c. spraying air freshener before and after leaving the room.
d. planning and implementing a program of regular cleaning of fixtures, furniture and home appliances
O O O O 35. In performing mise’en place you have to;_________
a. select harmonious flavor combinations
b. deal with the skills and knowledge required in preparing
c. keep appetizers in appropriate conditions to maintain its freshness
d. identify and prepare all the needed tools and equipment as well as all the ingredients
O O O O 36. The following are guidelines in assembling canapé; except
a. Assemble as close as possible to serving time.
b. Use high value of expensive ingredients.
c. Make sure that at least one of the ingredients is spicy in flavor.
d. Select harmonious flavor combinations in spreads and garnish
O O O O 37. Your group has prepared a variety of canapés then suddenly you need to open the package of a
mayonnaise that you will use as your spread, to remove the package the appropriate kitchen tool that
you need to use is;
a. bottle opener b. kitchen knife c. kitchen shears d. spatula
O O O O 38. Sanitizing is done through;
a. handling properly to minimize contamination of food contact surface
b. removing food from a dish, glass and cutting boards
c. using heat, radiation, or chemicals
d. washing the dishes properly before it can be used

39. Create some ways on how you will perform mise’ en place in preparing an appetizers.
________________________________________________________________________________________
________________________________________________________________________________________________
________________________________________________________________________________________________
________________________________________________________________________________________________

40. Create a recipe of a particular appetizer that you had prepared in our class together with your groupmates by writing
the ingredients and procedures below. Your answer will be based on your performance output last week.
Ingredients: Materials:

Procedures:

Parent’s Signature: _____________________________

-END OF EXAMINATION-
You CAN do it!
God Bless You Abundantly!

Prepared by:

GESSEL F. ADLAON/T-1 JENILYN C. GONZAGA/T-1 ALONA V. TANGO/T-1

Noted by:

NENITA M. ABONIAWAN/MT-I

Approved by:

LIGAYA S. GONZALES,EdD/SSPII
Answer key :
1. b
2. b
3. c
4. c
5. b
6. c
7. a
8. b
9. d
10.c
11. a
12. c
13.a
14.c
15.c
16.b
17.a
18.b
19.a
20.b
21.a
22.c
23. b
24. b
25.c
26.b
27.– 28. d and g
28.
29.b
30.a
31.d
32.b
33.d
34.d
35.d
36.b
37.c
38.c
39.answers may vary 4pts.
40. answers may vary 8pts.
A cooking material that has a special coating applied inside aluminum or steel pots and pans. It prevents food
from sticking to the pan.
a. Cast Iron b. Teflon c. Spatula d. Sticking pan

According to McClelland and McBer the 10 behavioral patterns were organized into:
c. 3 general cluster c. 3 general patterns
d. achievement, planning, systematic clusters d. achievement, systematic, planning

This entrepreneurial competency states that Entrepreneur is known for taking calculated
risks and doing tasks that are moderately challenging.
a. Commitment to work contract c. Persistence
b. Information seeking d. Risk-taking
Channel knife is used for trimming and peeling fruits and vegetables
a.
Sherwin owns a restaurant. He is awake up to 12 midnight in order to supervise the business and sees to it that
he has enough supply of materials the next day. This kind of character shows that he is
a. creative b. passionate c. motivated d. committed
. KDR is fun of writing to do list before doing something, this implies that he performs this kind Personal
Entrepreneurial Competencies;
a. goal setting c. monitoring cluster
b. information seeking d. systematic planning and monitoring
O O O O 6. When entrepreneurs have self-awareness and belief in their own ability to complete a
difficult task or meet a challenge this kind of abilities shows:
a. Commitment to work contract c. Self-confidence
b. Information seeking d. Systematic planning
O O O O 7. This entrepreneurial competency states that Entrepreneurs do their best to satisfy customers and to deliver
what is promised
a. Commitment to work contract c. Opportunity seeking
b. Demand for efficiency and quality d. Persistence
O O O O 8. SWOT Analysis helps every aspiring entrepreneur because;
a. It sets high but realistic standards.
b. It improves your business of choice and prepare for challenges
c. It is easy for the entrepreneurs to divide large goals into short-term goals.
d. It monitors progress towards goals and to alter strategies when necessary
O O O O 9. Under planning cluster, in goal setting entrepreneurs know how to:
a. established a network of people who they can turn to in order to achieve their objectives.
b. monitor progress towards goals and to alter strategies when necessary.
c. set specific, measurable, attainable, realistic, and time-bound goals
d. set strength, weaknesses, opportunities and threats

O O O O 12. In removing remaining and sticky ingredients from the side of the bowl this tool is the best to use;
a. Scalers b. Scrapers c. Spatula d. Spoons
O O O O 13. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
a. Use the same chopping board for different kinds of food
b. Keep separate chopping board for your meat and your vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using
O O O O 14. Aling Tessie 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?
c. Abrasive c. Detergents
d. Acid Cleaner d. Solvent cleaner
A BCD
O O O O 15. This cooking materials is mostly used in the kitchen and most popular because it is
lightweight, attractive and less expensive
a. Aluminum b. Cast Iron c. Glass d. Stainless steel
O O O O 17.
O O O O 18. This is commonly referred to as degreasers used on surfaces where grease has burned on.
a. Abrasive b. Acid Cleaner c. Detergents d. Solvent cleaner
O O O O 19. It is a process of removing food and other types of soil from a surface, such as a dish, glasses, or cutting board.
a. Disinfecting b. Cleaning c. Exterminating d. Sanitizing
O O O O 20. Sanitizing is done through;
e. handling properly to minimize contamination of food contact surface
f. removing food from a dish, glass and cutting boards
g. using heat, radiation, or chemicals
h. washing the dishes properly before it can be used
For numbers 21 to 29: –AM I TELLING THE TRUTH
Direction: Write T if the statement is correct and F if it is otherwise.
______21. Appetizers were originally introduced by the Americas and England in the1860s.
______22. Aperitifs came about by the Romans and were classified as a liquid appetizer.
______23. Appetizers can truly be considered Filipino because we are best known for using our hands
______24. They are often served after dinner or at large family lunches.
______25. Appetizers can also include anything from fish to meat, nuts and chips.
______26. Mise’ En Place is a French term which means “set in place”.
______27.A tool used for manipulating foods like spreading is the spatula.
______28.
______29. Paring knife is a small hand tool in making garnishes.
O O O O 30.
O O O O 31. It is small pieces or portions of highly seasoned food, usually served before a meal
to induce and stimulate one’s appetite.
a. Appetizers b. Dessert c. Hamburger d. Salad dressing
O O O O 32. Which of the following appetizers are made out of thin slices of bread in different shapes?
a. Canapé b. Cocktail c. Hors D’ Oeuvres d. Relish
O O O O 33. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
a. Canapé b. Cocktail c. Relish d. Salad
For nos.34--36 Identify the terms being described in each sentence. Find the answer in the box provided.
a. Kitchen shears b. Wire Whip c. French knife d. Potato
masher
O O O O 34. It is use to designed to press cooked vegetables.
O O O O 35.This tool is used for mixing thinner liquids.
O O O O 36.
For nos. 37-42. Identify the terms being described in each sentence. Find the answer in the box provided.

Canapé Cocktails Hors D’ Oeuvres Relishes/Crudités Petite

Salad

___________37. Considered as the simplest appetizer that gives an attractive appearance and delicious flavor.
___________38. It is a combination of canapés, olives, stuffed celery, pickled radishes, and fish.
___________39. This are small portions and usually display the characteristics found in most salad.
___________40. You may create your own combination of this one of several different colored items on the cut pieces of bread, toasted
or fried and biscuits etc.
___________41. These are popular accompaniments to potato chips, crackers, and raw vegetables
___________42. It may be in the form of a fruit or vegetable juice mixed with little alcoholic beverage or seafood
___________43. Termed used for larger canapé
O O O O 44. The following are kinds of cocktail appetizers; except:
a. clums on the shell b. crab meat c. pickles d. shrimps
O O O O 45. The following are guidelines in assembling canapé; except
e. Assemble as close as possible to serving time.
f. Use high value of expensive ingredients.
g. Make sure that at least one of the ingredients is spicy in flavor.
h. Select harmonious flavor combinations in spreads and garnish
O O O O 46. This is placed on top of the base so the garnish sticks to it without falling off.
a. Base b. Garnish c. Flavored pickles d. Spread
O O O O 47. In today’s shortened menus, they are often served instead of hot entrée.
a. Cold hors d’oeuvres b. Hors d’oeuvres Platter c. Hot Hors d’oeuvres d. Rich hors d’oeuvres
O O O O 48. The fundamental of plating that is important for presentation as well as for costing.
b. Arrangement on the plate b. Balance c. Portion size d. Shapes
O O O O 49. A process of preserving food by means of refrigeration storing technique would be;
a. Chilling b. Cold storage c. Freezing d. Refrigerate
O O O O 50. One of the most important activities done after preparing salads and appetizers to maintain freshness and avoid
spoilage.:
a. Preparation b. Presentation c. Packaging d. Storing

-END OF EXAMINATION-

You CAN do it!

God Bless You Abundantly!

Prepared by: M’Gessel

 21.)

28.)
1

3 4
2
29.)

I II

VI
V

IV

43.)
 47.)

a. b.

d.
50-52)