Department of Education

Region X
DIVISION OF BUKIDNON
Second Quarter Examination
TLE 9

Name: Score:
Year & Section:
Direction:Read each statement carefully. Encircle the letter of the correct answer.
1. Act of arranging the meal on the individual plate immediately before its serving.
A. Garnishing
B. Cooking
C. Plating
D. Serving
2. If the food is the masterpiece, then the plate is its ________
A. Accessories
B. Base
C. Body
D. Frame
3. To enhance in appearance by adding decorative touches.
A. Plating
B. Presenting
C. Garnishing
D. Serving
4. As a chef of a fine dining restaurant, Genie simmers meat, fish and vegetables. Which of the following liquids is a by-product
after the different stuffs have been simmered?
A. Glaze C. stock
B. Sauce D. water
5. As a rule, which should not be added to the stock because it causes saltiness?
A. MSG C. spices
B. Salt D. sugar
6. Mrs. Sante will be having visitors for dinner. If she will prepare stock for their dinner, which of the following flavoring agents
will be use to give aroma to the stock?
A. Aromatic flavoring C. ginger
B. Garlic D. smoke
7. Which of the following is not a thickening agent?
A. Flour C. rice
B. Grain D. salt
8. It is a small hand tool used generally in decorative works such as making garnishes.
A. Bread knife C. Channel Knife
B. Butcher knife D. paring knife
9. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain, wash or cook from liquid.
A. Canister C. mixing bowl
B. Colander D. soup bowl
10. It is use for turning eggs, pancakes and meat on griddles, grills, sheet pans and the likes and also used to scrape and clean
griddles.
A. Measuring spoon C. mixing bowl
B. Offset spatula D. wooden spoon
11. It is a screen-type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.
A. Colander B. sieve
B. Funnel C. skimmer
12. It is a device with loops of stainless steel wire fastened to handle. It is used for blending, mixing, whipping eggs and batter
and for blending gravies, sauces and soups.
A. Fork C. spoon
B. Knife D. whisk
13. It is a chamber or compartment used for cooking, baking, heating or drying.
A. Blender C. mixer
B. Burner D. oven
26. It is a process of washing and sanitizing dishes, glassware, flatware and pots and pans either manually or mechanically
A. Bleaching C. ware washing
B. Handwashing D. washing machine
27. It requires a dish washing machine capable of washing, rinsing and drying dishes, flatware and glassware
A. Hand washing C. mechanical ware washing
B. Manual ware washing D. wasshing machine
28. It is the egg’s outer covering which accounts for about 9-12% of its total weight depending egg size.
A. Chalaza C. shell
B. Germical disc D. yolk
29. It is the yellow to yellow- orange portion which makes up to about 33% of the liquid weight of the egg.
A. Chalaza C. Shell
B. Germical disc D. yolk
30. Which of the following vegetables is rich in carbohydrates?
A. Legumes, peas and beans C. mushroom, tomatoes and radish
B. Nuts, olives and avocado D. seeds, roots and tubers
31. Which tool is used to drain excess water after washing vegetables?
A. Bowls C. steamer
B. Colander D. utility tray
32. Mrs. Cabrillas needs more supply of vitamin A. Which of the following will she eat to give her the nutrients she needs?
A. Alugbati C. lettuce
B. Potatoes D. saluyot
33. Which of the following plating styles is not a classic arrangement?
A. The starch or vegetable item is heaped in the center while the main item is sliced and leaned up against it.
B. The main item in the center, with vegetable distributed around it.
C. The vegetable item in front and main item, starch item and garnish at the rear.
D. The main item is in the center with neat piles of vegetables carefully arranged around.
34. Chef Shaneshan will cook chopsuey. She is about to remove the hard core of a cabbage. Which of the following knives will
she use?
A. Butcher knife c. cutting knife
B. Channel knife d. paring knife
35. Which of the following vegetables is cooked uncovered?
A. Fruit vegetables C. roots and tubers
B. Green vegetables D. yellow vegetables
36. Which of the following classes of poultry in on sale especially during Christmas Holiday?
A. Broiler C. jumbo broiler
B. . Capon D. roaster
37. What do you call a young chicken that is usually 9 to 12 weeks of age?
A. Fryer C. roaster
B. Hen D. stag
38. It is used for mixing creams, butter and for tossing salads.
A. Electric mixer C. wire whisk
B. Serving spoon D. wooden spoon
39. It is used for preparing meat, chicken and other legumes such as mongo and white beans lesser time.
A. Double boiler C. pressure cooker
B. Frying pan D. rice cooker
40. A disease that is carried and transmitted to people by food is referred to as food borne_____.
A. Food-borne bacteria C. food -borne infection
B. Food-borne illness D. food-borne intoxication
41. Food stuff has a required shelf life and storing requirement. Which of the following food item can be stored in the
refrigerator for 2-3 days?
A. Cooked pasta B. fresh pasta
B. Dried pasta C. frozen pasta
42. It is a disease that results from eating food containing harmful microorganism.
A. Bacteria B. infection
B. Illness D. intoxication
43. What cooking method suited to fat fish?
A. Baking C. deep-frying
B. Boiling D. sauteing
44. Which of the following is a characteristics of fresh fish?
A. With fresh and foul odor
B. Eyes are dull, shiny and bulging
C. Gills are pink or red
 D. Flesh shrink when press
45. What market form is produced when both sides are stiil joined but bones are removed?
A. Butterfly B. fillet
B. Drawn c. steak
46. What kind of fish has no internal structure?
A. Fin fish c. round fish
B. Fresh water fish D. shell fish
47. Which of the following fishes is low fat?
A. Cod B. trout
B. Salmon C. tuna
48. Which of the following fishes high in fat?
A. Bass B. mackerel
B. Cod D. red snapper
49. What is the flavor component of vegetable which gives strong flavor and odor to some vegetables like onions, leeks, garlic,
chives, cabbage and brocolli?
A. flavonoiids C. sugar
B. glutamic D. sulfur compounds
50. How many colors are suggested on a plate to make it balanced?
A. Four-five C. three to four
B. One to two D. two to three