Republic of the Philippines

Department of Education
Region IV– MIMAROPA
Concepcion National High School
Poblacion, Concepcion,Romblon

T.L.E. (Cookery 9)
FOURTH QUARTER EXAMINATION
SCHOOL YEAR: 2022-2023
Name__________________________________________________ Date ____________________
Grade & Section ________________________________________ Score __________________

Write the letter of the correct answer on the space provided. (50 points)

____1. What dessert can you make out of fruit juices, water and sugar?
A. Frozen Soufflés C. Mousses
B. Ice cream D. Sherbet and Ices

____2. What frozen dessert can you make with the following ingredients: milk, cream, sugar, flavorings
and sometimes eggs?
A. Frozen Soufflés C. Mousses
B. Ice cream D. Sherbet and Ices

____3. This is the simplest dessert and considers one of the best because it is nutritious, appetizing, and
easy to prepare and serve.
A. Custard B. Fruits C. Gelatin D. Pudding

____4. Which dessert should be slightly chilled when served?

A. Cheese B. Custard C. Fruits D. Pudding

____5. Which of the following type of cheese is ripened by molds?

A. Hard Cheese C. Soft cheese
B. Semi hard cheese D. Both B and C

____6. Maria wants to prepare an easy and economical dessert, which should she choose?
A. Cobblers C. Gelatin Dessert
B. Frozen dessert D. Puddings

____7. What type of dessert is the delicious and creamy Leche Flan?
A. Custard C. Gelatin
B. Fruit Cobblers D. Pudding

____8. How can dessert be an opportunity to be creative?

A. It’s the fastest way to recapture your youth.
B. It makes you eat like a kid thus allows you to embrace a youthful spirit.
C. You can make interesting mixtures that others may not have thought of.
D. You experience different flavors and textures that you cannot get in other foods.

____9. This is made of chilled mousses and bavarians, whipped cream, beaten eggs and folded to give
lightness before frozen in ordinary freezer.
A. Frozen dessert C. Frozen Soufflés & Mousses
B. Gelatin Dessert D. Sherbet and Ices
____10. Which is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of
the food?
A. Appetizer C. Sauce
B. Dessert D. Stock

____11. This is a simple mixture of flour, water, used to make crepes and pancakes and to coat fruit for
fritters.
A. Batter C. Cream
B. Butter D. Gelatine

____12. Which of the following can NOT be used as thickening agents for sauces?
A. Baking powder C. Cream
B. B. Cornstarch D. Flour

____13. Which provides a perfect basis for many desserts, with very little effort needed to make an
attractive colourful display?
A. Cream C. Gelatine
B. Fruits D. Nuts

____ 14. What common element links virtually all desserts?

A. Fruits C. Nuts
B. Gelatine D. Sugar

____ 15. What will you do if sauces curdles?

A. Blend in hot milk and whip it.
B. Stir in milk and heat it in low fire.
C. Stir in one cold milk and blend at high speed.
D. Immediately place in the freezer to melt the curdles.

____ 16. Which kind of sugar is commonly used in hot sauce as it produces a lovely rich caramel
flavour?
A. Brown sugar C. Confectioners sugar
B. Castor sugar D. Granulated sugar

____ 17. How do you maintain the freshness of nuts and prevents the oils in the nuts becoming rancid?
A. Store nuts in air tight container jar.
B. Place it on a secured cabinet away from sunlight.
C. Keep nuts well wrapped and store in the refrigerator.
D. Wrap it with paper and place it on a ziplock plastic bags.

____ 18. What should be done so that eggs will whisk up better and incorporate more air?
A. Eggs must be cold.
B. Beat eggs at high speed
C. Always use an electric mixer
D. Eggs must be at room temperature.

____ 19. If egg white contains traces of yolk, they will not whip up to satisfactory foam. Which of the
following helps the whites to whip up better?
A. Add pinch of salt.
B. Add pinch of sugar.
C. Add half teaspoon of white vinegar.
D. Add few drops of lemon or calamansi juice.

____20. What method of cooking will you apply in making leche flan?
A. Boiling C. Sautéing
B. Deep-Frying D. Steaming
____21. What will you do if you are going to remove the cover of your casserole just to get one bowl of
bilo-bilo?
A. Blow the food C. Switch on the fan
B. Let it cool D. Use potholder

____22. How will you protect your body while cooking in the kitchen?
A. Wear PPE C. Use sweatshirts
B. Prepare towels D. Get tissue paper

____23. What factual statement clearly explains dessert presentation?

A. It is simply preparing, cooking and serving dessert.
B. Serving the dessert ordered by the costumer on time.
C. Preparing and serving desserts near the time of each meal.
D. Art is applied in plating, garnishing and putting accompaniments.

____24. What is the best element to apply if you wish to enhance your dessert presentation?
A. Texture that adds visual interest to the food.
B. Appearance which may attract people to eat.
C. Color that is fresh, cool, sophisticated or elegant.
D. Garnish to impress that gives wow factor to the dessert.

____25. If you are cooking in the kitchen, what safety procedure will you follow to avoid accident?
A. Work for other tasks at home.
B. Focus on the food you are cooking.
C. Stay outside and talk to neighbors.
D. Do laundry works in the washing room.

____26. Why do we need to observe OHSP while preparing and cooking food? The reason is for us
to…
A. put things in order.
B. maintain cleanliness.
C. avoid any accident that may happen.
D. prepare foods at the time of its consumption.

____27. What will you do if you will prepare a chocolate sauce but there’s no available chocolate bars?
A. Use coffee and creamer.
B. Add food coloring to the sauce.
C. Put brown sugar, stir until it dissolves and caramelized.
D. Use cocoa powder, stir and cooked with the other ingredients.

____28. How do you create a colorful GELATIN dessert?

A. Add sugar to the jelly to improve the taste.
B. Make use of molders of different shapes and sizes.
C. Utilize variety of flavored gelatin with different colors.
D. Use variety of ripe fruits like cherry, papaya and apple.

____29. What will Mang Logro do if he decided not to eat yet his dessert after it was prepared?
A. Sell the food. C. Keep it in good condition.
B. Divide and give it to others. D. Let it stay

____30. What will Nana Orang do with the leche flan left on the dining table by her granddaughter?
A. Put in the paper box.
B. Cover it with a tissue paper.
C. Place in plastic or glass container
D. Throw in the trash bin if not consumed.
____31. What process is involved in keeping foods in appropriate condition to maintain their quality
and
taste?
A. Preparation B. Presentation C. Storing D. Ware Washing

____32. How do you apply hygienic practices in storing dessert?

A. Wearing apron and hairnet if needed.
B. Using sterilized tools and equipment.
C. Washing hands thoroughly before holding foods.
D. Using uncleaned containers in storing or keeping desserts.

____33. How do you avoid ants from eating sweet candies, yema and bar nuts?
A. Put them in a cellophane.
B. Mix it with other junk foods.
C. Place them in plastic cups.
D. Get a glass jar and put it inside.

____34. Which of the following is the most appropriate way in keeping foods in good condition?
A. Let the food stay at room temperature.
B. Food must be covered anywhere in the kitchen.
C. Cover and seal the food then place in the refrigerator.
D. Place the food on the plate and put inside the cabinet.

____35. What should be done to any dessert that does not require immediate consumption?
A. Keep at room temperature.
B. Place it in the ice box.
C. Let it cool and stay in the ref.
D. Cover the dessert on the table.

____36. Which of the following is appropriate to use to keep the cake away from dirt and other
contaminants?
A. Box B. Cups C. Glass Jars D. Saucers

____37. What is the process of putting the product into containers for easy distribution?
A. Labeling B. Packaging C. Storing D. Wrapping

____38. Why do we need to package food?

A. Encourages customers to purchase the product.
B. Shows in the product label any nutrition information
C. Keeps the food in good condition until it is sold and consumed
D. All of the above

_____39. Which packaging material is man-made of polymers of very high molecular weight?
A. Cellophane B. Glass C. Meta D. Plastic

____40. Which packaging material includes bamboo, banana, coconut, and cotton and converted into
yarn, string or cord?
A. Earthenware B. Leaves C. Plastics D. Vegetable fibres

____41. Which of the following is an inexpensive packaging material, highly absorptive, fairly easily
torn, and offers no barrier to water or gases?
A. Earthenware B. Leaves C. Paper D. Plastics
____42. Which of the following is NOT a characteristic of a plastic flexible film as packaging
material?
A. Have wet and dry strength.
B. Heat sealable to prevent leakage of contents.
C. Protects the food from crushing and bruising.
D. Good barrier properties against moisture and gases.

____43. What type of package is meant to directly contain a product?

A. Anniversary package C. Secondary package
B. Primary package D. Tertiary package

____44. What method of food packaging is adopted to corned beef, tuna sardines and squid?
A. Canning B. Freezing C. Wrapping D. Foil Packaging

____45. Whenever you manufacture a product, in what way can you communicate the value of your
goods to customers?
A. Call relatives and friends. C. Look for a rich sponsor.
B. Get a popular artist. D. Use product labelling

____46. Which of the following must appear on a product label?

A. Photos and name of the product.
B. Name of the owner, address and number.
C. Picture of the owner and social media account.
D. Product name, ingredients, nutrition facts, quantity and expiration.

____47. How will you classify a food package that is normally for bulk transport or storage in large
warehouses?
A. Primary package C. Tertiary Package
B. Secondary package D. Bulky food package

____48. What method of food packaging is being done when you refrigerate frozen foods like hotdogs
and bacon?
A. Canning B. Freezing C. Packing D. Wrapping

____49. Which of the statements is TRUE about product label?

A. Make the product known to people.
B. Share ideas on how to imitate the product.
C. Shows how affordable or expensive the product to be sold.
D. Gives important information which needs to be communicated to customer.

____50. Tomas prepared mango and kamias jam for his sixty customers. It’s the first time that he will
prepare and sell these products. He is hoping that his customers will like these new products.
What method of food packaging will he adopt that is considered to be the oldest and the most
common method of packaging at home?
A. Canning B. Chilling C. Freezing D. Foil

-GOODLUCK -
KEY ANSWER

1. D
2. B
3. B
4. C
5. B 21. D 37. B
6. C 22. A 38. D
7. A 23. D 39. D
8. C 24. D 40. D
9. C 25. B 41. C
10. C 26. C 42. C
11. A 27. D 43. B
12. A 28. C 44. A
13. D 29. C 45. D
14. D 30. C 46. D
15. D 31. C 47. C
16. A 32. C 48. B
17. C 33. D 49. D
18. D 34. C 50. A
19. A 35. C
20. D 36. A