Republic of the Philippines

Department of Education
Division of Cebu Province
BORBON NATIONAL HIGH SCHOOL
Poblacion, Borbon, Cebu

1ST PERIODICAL TEST IN TLE 9 (COOKERY)

Directions: Read the following statements carefully .Choose the letter that best describes the statement. Write your
answer on your answer sheet.

1) Carlo 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

2) This concerns with the physical location of a business’ store.

a. Natural and Physical Environment c. Demography

b. Culture d. Economy

3) This pertains to the number of people living in the area, their age, gender, socio-economic status, family size,
religion and even growth trends. This are invaluable information that can help improve the marketing strategy.

a. Natural and Physical Environment c. Demography

b. Culture d. Economy

4) Which of the following are classified as achievement cluster?

a. Systematic monitoring c. Information seeking

b. Risk Taking d. Goal setting

5) It is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board.

a. thermal sanitizing b. cleaning c. storing d. sanitizing

6) A cleaning compound that is commonly referred to as degreasers used on surfaces where grease has burned on.

a. detergents b. solvent cleaners c. acid cleaners d. abrasives

7) These are cleaning agents, solvents or any substance used to wash table-wares, surfaces, and equipment. Example:
soap, soap powders, cleaners, acids, volatile solvents and abrasives.

a. detergents b. solvent cleaners c. acid cleaners d. abrasives

8) Cleaning compound that are generally used to remove heavy accumulations of soil that are difficult to remove with
detergents, solvents and acids. These products must be carefully used to avoid damage to the surface being cleaned.

a. detergents b. solvent cleaners c. acid cleaners d. abrasives

9) Type of cleaning compound that is used periodically in removing mineral deposits and other soils that detergents
cannot eliminate such as scale in washing machines and steam tables, lime buildup on dishwashing machines and
rust on shelving.

a. detergents b. solvent cleaners c. acid cleaners d. abrasives

10) Emmanuel finds it hard to remove tough soils from the used pots and pans, it does not respond to different
cleaning agents he used, if you will help him which of the following will you recommend that will surely solve his
problem?.

a. abrasives b. detergents c. acid cleaners d. solvent cleaners

11) Which of the following is the proper order in washing the dishes?

a. chinaware, utensils, silverware, glassware

b. utensils, silverware, glassware, chinaware

 c. silverware, chinaware, glassware, utensils

d. glassware, silverware, chinaware, utensils

12) 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.

13) Method of sanitizing that involves the use of hot water or steam.

a. thermal sanitizing b. chemical sanitizing c. acid sanitizing d. abrasives sanitizing

14) Which of the following is NOT the proper manner in organizing kitchen cabinets?

a. Remove all the equipment and scrub shelves with soapy water.

b. Think about what you reach most often and make sure it gets a position that’s easy to reach.

c. Take a cabinet full of glasses and line them up by color. Make sure all of the front are facing in and straight.

d. Cups, bowls, and glasses must be inverted for storage.

15) 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 sugar or any kind of sweets.

16) The following are the proper ways in keeping your kitchen clean and safe, EXCEPT?

a. Remove unnecessary clutter from surfaces.

b. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects.

c. Wash and disinfect your rubbish bin once a month.

d. Change the dishcloth frequently which you use in wiping surfaces everyday.

17) Which of the following recommendations is NOT the suitable way in storing chemicals and cleaning agents?

a. Keep them in a separate area, away from food and other products.

b. Store in a cool, well lit and well ventilated room.

c. Keep the chemicals on higher shelves to prevent accidents.

d. Always store chemicals in designated container.

18) 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

19) Which of the following knife is used for trimming and paring fruits and vegetables?

a. butcher knife b. french knife c. paring knife d. shears

20) Which of the following is a material used for salad making and dessert that need great care to ensure long shelf life?
 a. glass b. aluminum c. cast iron d. stainless steel

21) Sharp edged scoop for cutting out balls of fruits and vegetables.

a. rubber spatula b. ball cutter c. wire whip d. chiller

22) Small hand tool in making garnishes.

a. zester b. ball cutter c. channel knife d. paring knife

23) Used for manipulating foods like spreading.

a. rubber spatula b. spatula c. wire whip d. chiller

24) Are used for measuring dry and liquid ingredients in small quantity.

a. measuring cups b. spatula c. measuring spoons d. chiller

25) Cutting device for ingredients like scissors.

a. kitchen shear b. ball cutter c. channel knife d. zester

26) Used for chopping, slicing and dicing.

a. butcher knife b. french knife c. paring knife d. shears

27) Used to remove zest or citrus peels in thin strips.

a. butcher knife b. french knife c. paring knife d. zester

28) A board for cutting fruits and vegetables.

a. cutting board b. spatula c. wire whip d. chiller

29) Used to scrape off contents of bowls.

a. chiller b. spatula c. wire whip d. rubber spatula

30) It is 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

31) Appetizers that are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings.

a. Relishes/Crudités b. Canapé c. Hors D’ Oeuvres d. Cocktails

32) Which of the following appetizers are made out of thin slices of bread in different shapes?

a. Relishes/Crudités b. Canapé c. Hors D’ Oeuvres d. Cocktails

33) Are raw or pickled vegetables cut into attractive shapes served as appetizers.

a. Relishes/Crudités b. Canapé c. Petite salad d. Cocktails

34) Which of the following appetizers are made in small portions and usually display the characteristics found in
most salad?

a. Fresh Fruits and Vegetables b. Canapé c. Petite salad d. Cocktails

35) This is the simplest appetizer that gives attractive appearance, fragrance, appealing taste and delicious flavor.

a. Fresh Fruits and Vegetables b. Canapé c. Petite salad d. Cocktails

36) Butter, cream or finely chopped meat or fish placed on top of canapé base.

a. Base b. Spread c. Garnish d. Bread cutouts

37) Holds spread and garnish for canapés.

a. Base b. Spread c. Garnish d. Flavored Cream Cheese

38) Adds color, design, texture and flavor to canapé

a. Base b. Spread c. Garnish d. Crackers

39) In plating and presenting food, which among the following statement is related to texture?

a. Enhances plate presentation

b. Plays important part in plate presentation

c. Adds visual interest to the food

d. Serves as frame of the presentation

40) Which of the following sanitary practices is NOT true in storing appetizers?

a. Wash utensils and equipment thoroughly

b. Keep away from food when you are ill

c. Store foods and ingredients in a dry place

d. Safeguard the food during distribution

“Put your heart, mind, intellect and soul even to your smallest acts. This is the secret of success”

God Bless ^_^

Prepared by:

JONEL B. RULE
Substitute Teacher

Checked by:

ROSELIE SOLLANO
Department Head

Approved by:

PRIMO L. ZAMBO
Principal II