Republic of the Philippines

Department of Education
Region III – Central Luzon
Schools Division of Tarlac Province
Moncada North District
STA.MONICA INTEGRATED SCHOOL
School ID.: 501952

NAME:_____________________________________________ Date:________________

SUMMATIVE ASSESSMENT IN TLE 9 (COOKERY) – QUARTER 1

(S.Y. 2022-2023)

General Direction: 1. This is a 50 - item test. 2. CAREFULLY read each direction written in
every type of test. 3. Answer it in an hour 4. Strictly, no erasures. 5. NO CHEATING

Directions: Choose the letter of the correct answer.

1. Why is soap NOT suitable for cleaning equipment and surfaces?

a. It is expensive. b. It makes the surfaces too shiny. c. It leaves a scum. d. It is easy to hold.

2. Which of these products is best for cleaning stainless steel utensils?

a. white vinegar b. warm water c. baking soda d. bar soap

3. What do you call scoring cleaners mostly use for cleaning enamel and ceramic surfaces, including tiles?
a. soap b. detergents c. abrasives d. sanitizer wipes

4. Which statement is TRUE about sanitation?

a. reduces harmful germs c. uses detergent and acid solvent
b. removes food particles d. uses sponge and brush

5. What is the first step in cleaning kitchen tools?

a. Fill the sink with warm to hot water and an antibacterial detergent.
b. Put the tools and utensils in a large pan, immersing them fully in water.
c. Scrape any food debris or food remains into a bin.
d. Use a clean sponge or brush to scrub each item thoroughly.

6. Why do we have to clean and sanitize kitchen tools?

a. Unclean and unsanitary items can cause a lot of trouble.
b. It helps us be more secured from bacteria and illnesses.
c. It keeps every item neat and pleasing to the eye.
d. It avoids food-poisoning and diarrhea.

7. Where will you place the newly- washed utensils for air-drying?
a. dry rack b. drawer c. kitchen sink d. tray

8. Which is NOT the safest place to store knives?

a. magnetic strip b. ladle cradle c. drawer d. wooden blocks/docks

9. Which is the best place to store cookware items?

a. wall-mounted hook b. tray c. glass cabinet d. under the sink

10. Which item below requires electricity to function properly?

a. tongs b. mixer c. whisk d. tumbler

11. Where should the frequently used utensils be placed?

a. accessible location b. lower part of the cabinet c. below the sink d. separate cabinet

12. What is the example of Procedure in a cleaning schedule?

a. broom b. detergent c. stove d. wash

13. What should be maintained to a high standard of cleanliness by a food business?

a. kitchen b. premises c. working area d. dining area
14. What is the example of Frequency in the cleaning schedule?
a. once a week b. century c. millennium d. decade

15. What document contains instructions to help a worker do his job?

a. Job Sheet b. Task sheet c. Work Sheet d. Evaluation sheet

16. Who should be responsible in cleaning the kitchen premises?

a. Owner of the establishment b. Waiter/waitress c. Kitchen hands d. Janitor

17. Which one needs to be dry-cleaned first before scraping food debris or grime?
a. tile countertop b. glass countertop c. wood countertop d. stainless steel countertop

18. What should be done when dealing with strong chemical cleaner?
a. Wear apron. b. Wear loose dress. c. Wear rubber gloves. d. Wear rubber shoes.

19. How will you remove rust marks in a stainless steel countertop?
a. Seal unglazed tile and grout.
b. Rub the lemon juice, baking soda paste on the surface, rinse and wipe.
c. Scrub stuck-on grime with dishwashing detergent and hot water.
d. Apply a baking soda paste, cover it with plastic wrap, let it sit overnight and then wipe with warm water and
soft cloth.

20. Why do we need to keep kitchen surfaces clean?

a. to avoid the spread of bacteria and germs which can cause illness
b. to make the kitchen comfortable to stay
c. to avoid accident d. all of the above

21. How can you ensure safety in dealing with strong chemical cleaners?
a. Add more water to the solution. b. Transfer it in another container.
c. Always read and follow instructions. d. Use only drops of it to avoid untoward incidents.

22. What is one of the usual causes of injuries on the job which may be a ground for dismissal?
a. Falls b. Cuts c. Burns d. Horseplay

23. What injury is caused by carrying loads that are too heavy and by improper lifting practices?
a. Cuts b. Falls c. Burns d. Strains

24. What does PPE mean?

a. Personal Protective Equipment b. Personal Practice Equipment
c. Person Protected Equally d. Protective Personal Equipment

25. What is the immediate assistance given to any person suffering from either a minor or serious illness or
injury, with care provided to preserve life, prevent the condition from worsening, or to promote recovery?
a. Foods b. Money c. First Aid d. Transportation

26. What is the most important thing to consider in the kitchen premises that you are responsible for yourselves
and of others? a. Safety b. Budget c. Knowledge d. Cleanliness

27. The following are cutting tools used in preparing appetizers EXCEPT:
a. potato mashers b. kitchen shear c. kitchen knife d. paring knife

28. What is a tool used for removing zest or citrus peels in thin strips?
a. zester b. paring knife c. French knife d. kitchen shear

29. Which of the following best describes cutting or chopping board?

a. a kitchen utensil used as a protective surface on which to cut or slice ingredients
b. used for keeping cold foods chilled for service
c. designed to press cooked ingredients d. used for mixing thinner liquids

30. Which knife is used for chopping, slicing and dicing?

a. butcher’s knife b. French knife c. cleaver knife d. paring knife

31. Which type of tools is used for making butter curls?

a. peeler b. butter curler c. paring knife d. kitchen shears

32. Why do chefs preferably use refrigerator or chiller when preparing appetizers?
a. to maintain the freshness b. to freeze the ingredients
c. to bake ingredients d. to chill ingredients
33. Which tool is used for mixing thinner liquids?
a. fork b. wire whisks c. wooden spoon d. rubber spatula

34. Which of the following parts of canapés holds the spread and garnish?
a. base b. butter c. garnish d. spread

35. What do you call a pickled item which is raw, crisp vegetable such as julienne carrots or celery sticks?
a. Canapé b. relish c. petite salad d. chips and dips

36. Which classification of appetizer is the simplest?

a. canapé b. chips and dips c. finger foods d. fresh fruits and vegetables

37. What do you call a small piece or portion of highly seasoned food, usually served before meal to induce and
stimulate one’s appetite? a. appetizer b. dessert c. salad d. sandwich

38. What are the three parts of canape?

a. meat, vegetable, fruits b. base, spread, garnish
c. flower, meat, vegetable d. fish, cheese, potato

39. Which ingredients are NOT used to garnish canapé?

a. parsley, pickles, salmon, ham, cheese b. olives, pimiento, caviar, salami, chicken
c. alcohol, flower, lemon, garlic, ginger d. cucumber, shrimp, tomato, roast beef, tuna flakes

40. What PPE will you use in preparing canapé? a. goggles b. headband c. apron d. boots

41. Which ingredients are NOT used to garnish canapé? a. parsley, pickles, salmon, ham, cheese
b. olives, pimiento, caviar, salami, chicken c. oil, flower, lemon, garlic, ginger
d. cucumber, shrimp, tomato, roast beef, tuna flakes

42. What are the three parts of canape? a. Meat, vegetable, fruits b. Base, spread, garnish
c. flower, meat, vegetable d. fish, cheese, potato

43. Which recipe is a bite-size open faced sandwich consisting of tiny portion of food
prescribed on bases of bread, toast or pastry?
a. Antipasto b. Relishes c. Club house sandwich d. Canape

44. Which is NOT a characteristic of a hot appetizer?

a. fresh b. cooked c. soup-based d. higher temperature

45. What type of workplace safety procedure are you applying when you put label to the chlorine you use for
sanitizing the table? a. electrical equipment handling b. slip, trips and fall
c. handling chemical d. housekeeping
46. Which is the MOST hazardous tool in the kitchen?
a. food tong b. knives c. shear d. spoon
47. Which statement supports the principle of platter presentation “think of the platter as part of the whole”?
a. A simple design is best. b. Make the garnish count.
c. Serving portion should be arranged artistically.
d. Presentation must be attractive and appropriate to the other presentation in the table.

48. What kind of plate will you choose if you come up with a very colorful appetizer?
a. Glass plate b. Plain ceramic white plate
c. Wooden plate with very dark color d. Ceramic plate with colorful design
49. What is added to your appetizer or dish when you want to enhance its flavor by providing balance and
contrast for taste?
a. Sauce b. Fruits c. Vegetables d. Chop herbs
50. What is the purpose of skewers in presenting appetizers?
a. Hold pieces of food together b. Used as garnish in appetizer
c. To beautify the presentation d. Gives impressive appeal

Prepared by: Checked by:

LEA S. SANTIAGO ALESSANDRO ROY S. ADSUARA, EdD

Subject Teacher ESP -1