Schools Division Manila

JOSE P. LAUREL HIGH SCHOOL

Grade 9 – COOKERY
1ST Periodical Test
SY 2022-2023

I. MULTIPLE CHOICE b. Knife d. mixer

DIRECTION: Read and understand each 10. To reduce the spread of bacteria, which of
item carefully. Select the letter of the the following should be practiced when
best answer. using cutting board?
1. The method should be used in storing a.Clean the chopping board
highly perishable foods. b. Keep separate cutting board for
a. Chilling c. Freezing various kinds of food
b. Storing d. Drying c.Scrape chopping board before using
d. Use the same chopping board for
2. The process of using chemical agent, boiling different kinds of foods
water or steam to eliminate micro-organisms. 11. Pickled item which are raw, crisp vegetables
a. Cleaning c. Disinfecting such as julienne carrots or celery sticks
B. Sterilizing d. sanitizing a. Canape’ c. Hors d’oeuvres
3. In cookery FIFO means b. Cocktails relishes /crudités
a. Fight in , fight out 12.Usually juices of orange, pineapple,
b. Fill in Fill out grapefruit, vegetable juice mixed with little
c. First in First out alcoholic beverage or seafood with slightly
d. First in first off seasoned sauce.
4. The proper fundamental cleaning procedure is a. Canape’ c. cocktails
a. Acid rinse and sanitize b. Chips and dips d. Hors D oeuvres
b. Cleaning cycle 13. A good rule of thumb is to consider disposing
c. Rinse of any chemical product that has not been
d. Scrape and Pre- rinse used for
a. ABCD c. ACBD a.Four months c. seven months
b. CADB d, DBCA b. Five months d. six months
5. The difference between the cost goods or 14.Hydrochloric acid is also known as
service and its selling price A. Baking soda c. muriatic acid
a. Expenses B. Chlorine d. sulphuric acid
b. Product sale 15. Used to remove citrus peel in thin strips
c. Mark up a.Butter curler c. French knife
d. Selling price b. Channel knife d. zester
6. Use of salad in the meal as starter 16. Bite size open faced sandwich consist of
a. Appetizer salad tiny portions of food presented on breads,
b. Dessert salad toast crackers, or pastry easily handled
c. Main course salad eaten.
d. Side salad a.Canape’
7. The color of chopping board use for preparing b.Chips and dips
salad c. Cocktails
a. Blue c. red d. Hors d’oeuvres
b. Green d. white 17. This kind of container is not safe in
8. A long knife that has saw like notches use preparing vinaigrette dressing.
to slice through food that is hard on the outside a.Aluminum c. glass
and soft on the inside such as hard crust of b. Enamel d. stainless
bread. 18. Small finger sandwiches eaten at afternoon
a. Butter knife c.sandwich knife to starve hunger until the main meal
b. Paring knife d.serrated bread knife a. Open faced c. tea sandwich
9. This can speed up some preparation steps by b. Pinwheel d. wrap sandwich
chopping, grinding and mixing. 19. This are small sandwiches that curled up
a.Apple corer c. blender with fillings inside
 Schools Division Manila
JOSE P. LAUREL HIGH SCHOOL
Grade 9 – COOKERY
1ST Periodical Test
SY 2022-2023

a. Open faced c. tea sandwich b. Using imported sanitizing and

b. Pinwheel d. wrap sandwich disinfecting materials
20. Lea is planning to prepare devilled eggs as c. Spraying air freshener before and after
appetizer during her birthday party, which leaving the room
of the following ingredients is not d. Planning and implementing a program
included? of regular cleaning of fixtures, furniture
a. Bacon and mayonnaise and home appliances
b. Bell pepper 27. A type of knife that is used for trimming
c. Hard boiled eggs and paring fruit, usually with a tart or
d. Potato tangy sauce
21. A kind of appetizer that can be served hot a. Butcher knife c. paring knife
or cold c. French knife d. shears
a.Canape’ c. fruits 28. A type of appetizers That are made out of
b. Croquets d. Hors D’oeuvres thin slices of bread in different shapes
22. The required temperature in storing highly a.Relish c. cocktail
perishable food items b. Canapé d.hors D’oeuvres
a. 4 ⁰C or below 29. It is small pieces or portions of highly
b. 4 ⁰F & below seasoned food, usually served before a
c. 40 ⁰C & below meal to induce and stimulate appetite
d. 30⁰F a. Appetizer c. hamburger
23. One of your classmates accidentally b. Dessert d. salad dressing
splashed liquid detergent in your 30. Sherwin owns a restaurant. He is awake
classmate’s eye. What first aid you should up to 12 midnight in order to supervise the
do? business and sees to it that he has enough
a. Close the eyes for several minutes supply of materials the next day. The kind of
b. Cover eye with a handkerchief character that shows that he is
c. Irrigate the eye with running water for a.Creative c. motivated
at least 15 minutes then cover the eye b. Committed d. passionate
with a light gauze or eye patch and 31. Your younger sister accidentally
take her to the clinic. swallowed poison. What first aid treatment
d. Rush her to the hospital should you do?
24. Rhea will make leche flan, help her to a. Read the label of the poisonous
choose the important tools she will have. material
a.Ball cutter and potato masher b. Give her a glass of water or juice
b. Bread knife and egg slicer c. Give her a spoonful of sugar or any
c.Molder and steamer kind of sweets
d. Pastry blender and mixing bowls d. Remove anything remaining in the
25. Aling Tessie find it hard to remove mouth
tough soils from the used pots and pans. It 32. A kitchen tool which is specifically designed
does not respond to different cleaning agent s by pulping garlic for cooking.
she used. If you will help her which of the a. Garlic presser c. measuring cups
following, will you recommend that will b. Knife d. peeler
surely solve her problem. 33. A special coating applies to the inside of
a. Abrasive c. detergent some aluminum that helps food from pan
b. Acid Cleaner d. solvent cleaner a. Baster C. plastic
26.This situation that shows good housekeeping b. Teflon d. wooden
practice 34. Used to measure the heat intensity
a. Emptying the garbage can every other a. Measuring cups c. thermometer
day
 Schools Division Manila
JOSE P. LAUREL HIGH SCHOOL
Grade 9 – COOKERY
1ST Periodical Test
SY 2022-2023

b. Measuring spoon d. temperature e. wash cloth

scale 42. Return electric mixers and other electronic
35. Lennard is planning to hold thanksgiving equipment to their designated places.
party. He is not sure how many canapés will a. Dry c. Soak
he prepare before the dinner start. He is b. Recontamination d. storage
43. Identify the illness caused by food that is
expecting 30 guest to attend his party. How
not safe to consume.
many pieces/persons will he prepare? a. Food degradation
a. 1-5/ person b. Food poisoning
b. 20-25/person c. Food incubation
c. 10-15/person d. Food sanitation
d. 1/person 44. Identify the behavior that is not safe while
36. It is an imaginary line drawn from each of cooking in the kitchen.
the three primaries a. Keep cupboards and drawers closed
a. Work center after using them
b. Work flow b. Keep tools and equipment away from
c. work simplification the edge of the counter
d. work triangle c. Wait until you’re finished cooking
37. This means doing the job in the easiest, before cleaning spills on the floor
simplest and quickest way. d. Communicate when you are opening
a.Work center c. work simplification the oven or carrying hot food to the
b. Work flow d. work triangle sink
38. The Science and practice of maintaining 45. 1 cup equals how many tablespoons
clean and healthy conditions of food a. 12 b. 14 c. 16 d. 18
production so that the food served to 46. The best way to thaw frozen food should be in
customers cannot make him ill. what place?
a. Cleaning c. sanitation b. a. a. Sink c refrigerator
inspection d. washing b. Oven d. pan it will cook in
39. These are living cells so small that they can 47.these are starches and sugars found in foods
only be seen in a microscope. that provide your main source of energy.
a. Bacteria a. carbohydrates c. fiber
b. Fungi b. vitamins d. electrolytes
c. microorganisms 48. It is not a required part of recipe.
d. molds a. Cooking time
40. After cooking the ingredients what are you b. Equipment needed
going to do with all used mixing bowls, c. Ingredients
spatulas, measuring spoons and cups and d. Nutritional values
mixer accessories in a tub of warm water 49. It is Measuring tool(s) needed to measure ¾
a. Dry cup brown sugar.
b. Recontamination a. Liquid measuring cup
c. Soak b. ¾ measuring cup
d. storage c. ¾ measuring spoon
e. washcloth d. ½ & ¼ measuring cups
41. Use a damp -to wipe off all cake mix splatter 50. Your idea about the difference of foods safety
from the mixer. and sanitation and sanitation
a. Dry a. Food sanitation deals with the food
b. recontamination prepare, food safety deals with the
c. soak cleanliness of the work area
d. storage
 Schools Division Manila
JOSE P. LAUREL HIGH SCHOOL
Grade 9 – COOKERY
1ST Periodical Test
SY 2022-2023

b. Food sanitation deals with cooking 57. A utensil that should never be used when
temperature; food safely deals with cooking in a non- stick skillet or pan
cooking utensils a. Metal spatula c. rubber scrapper
c. Food safety is how food is handled to b. Wooden spatula d. ladle
prevent food- borne illness; food 58. The recipe yields 8 servings .you will be
sanitation is the cleanliness of serving about 15 people .What should you do
equipment and facilities. to make sure you have enough food
d. Food safety is handling equipment the a. Make the recipe as is
correct way; food sanitation deals with b. double the recipe
the prevention of accidents and illness. c. triple the recipe
51, This is the function and definition of cook’s d. quadruple the recipe
knife. 59. Your canapé expenses worth 132 and 14
a. A small knife used to cut small yields. How much will be your profit if you have
ingredients with a markup of 50%?
b. A knife that you use to cut herbs with a. 66 b. 65 c. 78 d. 210
c. A large knife that is used for slicing, 60. To prevent cross- contamination, food
dicing and chopping handlers should NOT
d. A knife that you use to cut bread with.
52. These are the four steps of food safety. a. Touch raw meat and then touch
a. Cook, chill, clean, eat cooked or ready to eat food
b. Chill, cook, c lean, separate b. Allow food to remain at temperatures
c. Sanitize, clean, separate, cook
above 41 degrees F
d. Cook, chill, rinse, clean
53. Identify the correct definition of cookware. c. Take food temperatures when
a. Containers only used in the oven receiving food
b. Anything that holds Food and d. Hold food at temperatures below 40
transfer’s heat degrees F
c. Containers that can withstand 400
degrees F
d. Ceramic containers
54. Dry ingredients should be leveled off with Prepared by:
utensils to ensure correct a measure.
a. Turner b. spatula c. scraper d. ALICIA B. VERA
paring knife TLE HE TEACHERS
55. A food that is most associated with
salmonella contamination.
a. Ground beef c. rare roast beef
b. Raw eggs d. unpasteurized dairy Checked By:
56. While you are cooking there is something
happen in your pan. What is the best way to put JOANNE A. LUZANO
out a grease fire? TLE HE Department HEAD VI
a. Pour water on it
b. Put dish towel over it
c. Smother it with the lid or baking soda, Noted by:
flour, or some type of powder
substance JULIUS J. JARDIOLIN
d. Pick up the pot, throw it in sink and School HEAD
run water on it.
 Schools Division Manila
JOSE P. LAUREL HIGH SCHOOL
Grade 9 – COOKERY
1ST Periodical Test
SY 2022-2023

Grade 9 – COOKERY
1ST Periodic Test ( key to correction)
Sy 2022-2023
1. C 43.B
2. B 44.C
3. C 45.C
4. D 46.C
5. B 47.A
6. A 48.B
7. B 49.D
8. D 50.C
9. C 51.C
10.B 52.C
11.D 53.B
12.C 54.C
13.D 55.D
14.C 56.B
15.D 57.A
16.A 58.B
17.A 59.A
18.C 60.b
19.B
20.D
21.D
22.A
23.C
24.C
25.A
26.D
27.C
28.B
29.A
30.B
31.D
32.A
33.B
34.C
35.C
36.B
37.C
38.C
39.C
40.C
41.E
42.D