FIRST QUARTERLY EXAMINATION IN GRADE 9 – TLE COOKERY

I. Multiple Choice.
Directions: Read each questions carefully. Write the letter of your answer on your paper.

1. These are cleaning agents, solvents or any substance used to clean and break up dirt, soil
and grease on surfaces of tableware, kitchen surfaces, and equipment, fabrics, clothes, wood ,
plastic and metals.
A. Detergent B. Solvent Cleaners C. Abrasives D. Acid Cleaners
2. These products are alkaline based and are formulated to remove grease on surfaces of tools and
equipment, where grease has burned on.
A. Detergent B. Solvent Cleaners C. Abrasives D. Acid Cleaners
3. These are fine plastic mesh pads, nylon coated, sponges, fine brass wool, rotten stone and
whiting to rub and scrub the heavy dirt.
A. Detergent B. Solvent Cleaners C. Abrasives D. Acid Cleaners

4. These are used occasionally to remove mineral deposits and other soils on kitchen floors , as well
as rust on the sink areas and soils.
A. Detergent B. Solvent Cleaners C. Abrasives D. Acid Cleaners

5. Solvent Cleaners are commonly referred to as ____________.

A. Degreasers B. Solvent Cleaners C. Abrasives D. Acid Cleaners

6. It is the process of removing all visible dirt which include food, soil , chemical residues and
allergens.
A. Degreasers B. Cleaning C. Sanitizing D. Acid Cleaners

7. It is used to level off ingredients when measuring and to spread frosting and sandwich filling.
A. Spatula B. scraper C. Butter knife D. Chef's knife

8. A rubber or silicone tool used to blend or to get all of the food from the bowl.
A. Spatula B. scraper C. Butter knife D. Chef's knife

9. It is used for blending, mixing, whipping eggs or batter and blending gravies for sauce.
A. whisk B. scraper C. spatula D. wooden spoon

10. A very useful appliance used to chop, blend, mix, whip, puree, grate and liquify all kinds of food
A. mixer B. rolling pin C. microwave oven D. Blender

11. The factor that influence the cleaning process that needs complete removal and will affect the
cleaning compound used along with the method of cleaning.
A. Temperature B. water C. soil D. mechanical force

12. Small pieces or portions of highly seasoned food, usually served before a meal to induce and
stimulate one’s appetite.
A. Appetizer B. dessert C. hamburger D. salad dressing

13. Which of the following appetizers are made out of thin slices of bread in different shapes?
A. relish B. cocktail C. horse d’ oeuvres D. Canapé

14. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy
sauce?
A. Canape B. cocktail C. relish D. salad

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15. It holds the spread and garnish
A. toppings B. base C. tray D. bread

16. It is placed on top of the base so the garnish sticks to it without falling off.
A. Base B. garnish C. spread D. meat

17. It is any food item or combination of items placed on top of the spread
A. base B. garnish C. spread D. meat

18. These are pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks
A. Cocktail B. canape C. relishes D. chips and dips

19. These are the simplest appetizers.

A. Chips and dips B. canape C. fruits and vegetables D. cocktail

20. It is a flat surface usually in the kitchen.

A. Work Surface B. Health surface C. Health and Safety D. Kitchen

21. The things that are commonly seen in a storage area.

A. a large counter space with tools C. stove and oven
B. cabinets and drawers D. refrigerators

22. A place where you put all the utensils, equipment, kitchen appliance and cookware.
A. Pantry Area C. Sink Area
B. Preparation Area D. Storage Area

23. This is the important part of the kitchen where cleaning of dishes is usually done.
A. Cooking Area C. Sink Area
B. Preparation Area D. Storage

24. The area in the kitchen with an ideally large counter space to work on before actual cooking.
A.Cooking Area C. Preparation Area
B.Pantry Area D. Sink Area

25. Which of the following does not belong in the cooking area?
A. Cooking ware C. Range
B. Oven D. Stove

26. Which of the following situations is good housekeeping practice 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
27. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
A. Read the label of the poisonous material
B. Remove anything remaining in the mouth
C. Give her a glass of water or any fruit juice
D. Give her a spoonful of sugar or any kind of sweets

28. Which of the following is the proper order in washing the dishes?
A. utensils, chinaware, silverware, glassware
B. silverware, utensils, glassware, chinaware
C. chinaware, glassware, utensils, silverware

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 D. glassware, silverware, chinaware, utensils
29. Which of the following is the proper order/steps in cleaning kitchen premises?
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical
solution and food soil residues
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces sanitizing agent
A. 4 3 2 1 B. 2 3 1 4 C. 3 2 1 4 D. 1 2 3 4

30. 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

31. This is important for presentation as well as costing. The amount of food should match the size
of the plate.
A. Design B. portion size C. texture D. plating

32. This may be an uncut portion of the main food item, such as pate or cold roast, decorated and
displayed whole.
A. centerpiece B. portion size C. design D. plating

33. Any mixture of spread that is an accompaniment to raw vegetables, and sometime potato chips
and crackers
A. syrup B. dip C. chips D. cheese

34. Pickled onion, polenta cut-outs, cucumber slices are classified as what part of the canape'?
A. Garnish B. spread C. base D. syrup

35. Cheese, fish, meat , asparagus tips are classified as what part of the canape?
A. Garnish B. spread C. base D. syrup

36. Flavored butted, flavored cream and mayonnaise are classified as what part of the canape?
A. Garnish B. spread C. base D. syrup

37. The ingredients must be prepared ahead of time so that final assembly may go quickly and
smoothly.
A. Mise’en place B. Plating C. dressing D. harmony

38. Pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks.
A. cocktails B. canape C. relishes D. finger foods

39. Bite-size open faced sandwich consists of bread, spread, a topping and garnish.
A. finger foods B. relishes C. cocktails D. canapé

40. Refers to small portions of highly seasoned foods, it can be served hot or cold.
A. hors d' oeuvres B. crudites C. antipasto D. petite salad

Address: Malapad na Bato, Nasugbu, Batangas, 4231

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II. Directions. TRUE or FALSE.
Write TRUE if the statement is correct and FALSE if the statement is incorrect about
fundamentals of plating.

________41. Presentation must have three elements.

________42. A simple design is worst.

________43. Keep items in proportion.

________44. Drown every plate in sauce or gravy.

________45. Give the design a focal point

III. Directions: SEQUENCING.

Put a number to the pictures in order starting which event happened in washing dishes. Write
numbers 1-5.

Prepared By:

MARRYANE M. CABACIS

TEACHER II Noted:

GLORIA D. GARCIA

Address: Malapad na Bato, Nasugbu, Batangas, 4231

0965-368-0258
 301120@deped.gov.ph
 Principal III

Address: Malapad na Bato, Nasugbu, Batangas, 4231

0965-368-0258
 301120@deped.gov.ph