FIRST QUARTER LONG QUIZ

in
TLE 9 (COOKERY)

Name: ____________________________________ Grade & Sec.: _____________________ Date: ________

TEST I. MULTIPLE CHOICE
Directions: Read the question carefully and select the best answer. Encircle the letter of your answer.

1. Which of the following appetizers are made out of thin slices of bread in different shapes?
a. Relishes b. Cocktail c. Hors D’ Oeuvres d. Canape
2. Aling Tessie find it hard to remove tough soils from the used pots and pans. It does not respond to different
cleaning agents she used. If you will help her, which of the following will you recommend that will surely
solve her problem.
a. Abrasive b. Acid cleaner c. Detergent d. Solvent Cleaner
3. It is a 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
4. Sherwin 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
5. 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 program of regular cleaning of fixtures, furnitures and home appliances
6. 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
7. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
a. Canapé b. Cocktail c. Relishes d. Salad
8. 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
9. Which of the following is the proper order in washing the dishes?
a. utensils, chinaware, silverware, glassware c. chinaware, glassware, utensils, silverware
b. silverware, utensils, glassware, chinaware d. glassware, silverware, chinaware, utensils
10. 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
11. It is a French term which means “set in place” that is you have everything ready to cook and its place.
a. Miss en place b. Hors d oeuvres c. Mise en place d. Make en place
12. All of the following are the guideline for assembling canapés, EXCEPT.
a. Good mise en place. c. Keep it simple
b. Use high quality ingredients d. Arrange canapés attractively
13. It is an equipment used to chop, blend, mix, whip, puree, and liquefy all kinds of food.
a. Oven b. Freezers c. Blender d. Range
14. What do you call to the process of removing food and other types of soil from a surface, such as dish or
cutting board?
a. Storing b. Cleaning c. Sanitizing d. Dishwashing
15. This is done using heat, radiation, or chemicals.
 a. Rinsing b. Sanitizing c. Storing d. Cleaning
16. It is the most common sanitizing method used in restaurants.
a. Chemical sanitizing c. Hot water sanitizing
b. Steam sanitizing d. Hot air
17. This equipment is used for keeping cold foods chilled for service.
a. Oven b. Freezers c. Chiller d. Refrigerator
18. All of the following are fundamentals of plating, EXCEPT.
a. Color b. Disarrangement on the plate c. Texture d. Shapes
19. What kitchen tool is designed to press potato and cooked vegetables.
a. Wire whip b. Zester c. Kitchen shear d. Potato masher
20. Which of the following is not a part of a canapes?
a. Base b. Garnish c. Spread d. Sauce
TEST II: MATCHING TYPE
Directions: Match column A with column B. Write the letter of the correct answer on your paper.
COLUMN A COLUMN B
____21. Butter, cream or finely chopped meat or fish placed on top of canapé base. A. Colander
____22. Holds spreads and garnish for canapés. B. Wire whip
____23. Adds color, design, texture and flavor to canapé. C. Butter Curler
____24. Small open- faced sandwiches served as appetizer. D. Garlic Press
____25. Serving size of canapés E. Canapes
____26. Designed for the purpose of pulping garlic. F. Base
____27. Also called a vegetable strainer G. Zester
____28. Used for making butter curls. H. Bite size
____29. Remove zest or citrus peels in thin strips. I. Garnish
____30. Used for mixing thinner liquids. J. Spread
TEST III. JUMBLED LETTERS
Directions: Write the correct spelling opposite the scrambled letters.
31. AINSZTEI - _______________ 36. PERAETPIZ - ______________
32. PENMEQUTI - ____________ 37. ELSHERIS - _______________
33. NGILCAEN - ______________ 38. SPNCEAA - _______________
34. CNKTIEH - _______________ 39. KCAINGGAP- ________________
35. TOSIGNR - ______________ 40. HIRGANS - _______________
TEST IV.
Directions: Cite examples on the following items.
5 classifications of Appetizer
41. _________________________________ 44. _________________________________
42. _________________________________ 45. _________________________________
43. _________________________________
2 examples of food items used to decorate canapes
46. _________________________________ 47. _________________________________
3 General Clusters of PECs
48. _________________________________ 49. _________________________________
50. _________________________________
2 General factors that affects the internal & external business operation
51. _________________________________ 52. _________________________________
Tangible Factors
53. _________________________________ 54. _________________________________
55. _________________________________
Intangible Factors
56. _________________________________ 57. _________________________________
58. _________________________________
Steps in Identifying Good Business Opportunity
 59. _________________________________
61. _________________________________
Good sources of business ideas
62. _________________________________
64. _________________________________
60. _________________________________
63. _________________________________
65. _________________________________

TEST V.
A. Directions: Complete the following table. Identify the specific PECs in each cluster.

CLUSTER/DIMENSION
ACHIEVEMENT CLUSTER PLANNING CLUSTER POWER CLUSTER
1. 6. 9.

__________________________ ____________________________ ___________________________

_ _ 10.
2. 7.
_________________________
__________________________ ____________________________
_ _
3. 8.

__________________________ ____________________________
_ _
4.

__________________________
_
5.

__________________________
_

“It’s better to be honest than to try and be perfect. Everyone can be honest but nobody can be
perfect.”

GOODLUCK AND GODBLESS!!!