Luna National High School

Poblacion, Luna, Apayao

Second Periodical Test
TLE 8- Cookery (Sapphire)

Name:_________________________

Test 1. Read and analyze the question carefully and write only the letter of the correct answer.
___1. What tool is helpful for peeling fruits and vegetables?
A. Paring knife C. Chef’s knife
B. Serrated knife D. Butcher’s knife
___2. This is a useful tool for mixing sauces, pancake batter, and whipping egg whites.
A. Whisk C. Laddle
B. Measuring cup D. Tongs
___3. A tool which is important for mixing cakes and whipping potatoes.
A. Whisk C. Laddle
B. Electric hand mixer D. Tongs
___4. Which tool is useful for many jobs including turning food and come in a variety of sizes.
A. Whisks C. Electric hand mixer
B. Tongs D. Spoon
___5. Which tool is used for draining from canned or cooked vegetables and pasta.
A. Colander C. Spatula
B. Spoon D. Fork
___6. It is a great natural cleaning agent as well as disinfectant and deodorizer.
A. Lemon juice C. Baking soda
B. Vinegar D. Borax
___7. It is a great substance to clean and shine brass and copper.
A. Vinegar C. Baking soda
B. Lemon juice D. Bacteria- free sponge
___8. Cleaning product made by mixing vinegar, lemon and baking soda.
A. Paste C. Baking soda
B. Sponge D. Lemon juice
___9. It is completely non- poisonous and bit expensive as composed to other natural
disinfectants.
A. Baking soda C. Paste
B. Tea tree oil D. Sponge
___10. This can be used to scrub surfaces just like other abrasive cleanser and also a good
deodorizer.
A. Baking soda C. Paste
B. Tea tree oil D. Sponge
___11. A natural cleaning material, and like baking soda, it acts as a kitchen disinfectant and
stain remover.
A. Borax C. Lemon juice
B. Tea tree oil D. Sponge
___12. These are great scrubbers which help to disinfect your kitchen by cleaning away the
food debris that bacteria thrive on.
A. Sponges C. Baking soda
B. Borax D. Vinegar
___13. It is a term used to describe something that has the potential to cause harm to
individuals, organizations, property or equipment.
A. Hazards C. Adverse health effect
B. Risk D. First aid
___14. This includes inadequate and insufficient machine guards, unsafe workplace
conditions,unsafe work practices.
 A. Safety hazards C. Chemical hazards
B. Biological hazards D. Ergonomic hazards
___15. It caused by organisms such as viruses, bacteria, fungi and parasites.
A. Safety hazards C. Chemical hazards
B. Biological hazards D. Ergonomic hazards
___16. Hazards that caused stress to a worker.
A. Safety hazards C. Ergonomic hazards
B. Psychological hazards D. Chemical hazards
___17. This consists of words or messages and a pictorial symbol which reflects a specific
meaning.
A. Safety signs C. Risks
B. Hazards D. First aid
___18. It is used to convey safety information.
A. Red color C. Green color
B. Blue color D. Yellow color
___19. It reflects immediate hazardous situations that will cause death or other serious injuries
like danger signs and fire symbols.
A. Red color C. Green color
B. Blue color D. Yellow color
___20. Indicates the emergency exit location, first aids and other safety information.
A. Red color C. Yellow color
B. Green color D. Blue color
Test 11. With hazard risks as bases, match Column A with Column B . Write only the letter of
the correct answer.
A B

___21. Electricity A. Cut

___22. Knife B. Cancer
___23. Welding C. Slips, falls
___24. Benzene D. Metal fume fevers
___25. Wet floor E. Shock
___26. Hazards F. Remind workers
___27. Work G. Change in body function
___28. Safety hazards H. Determinant of health
___29. Back injury I. Cause harm
___30. Adverse health effect J. Unsafe workplace
K. Vibration
Test 11: Write True if the statement is correct and False if the statement is incorrect.
_____31. Have separate cutting board for meat and vegetable to avoid contamination.
_____32. Colander with stand is preferable to use so the fruits in vegetables don’t sit in the
liquid.
_____33. Safety in workplace is only the teacher’s concern.
_____34. Food borne disease is the result of poor sanitation in the use of tools and equipment.
_____35. Store tools when wet in the cabinet.
_____36. Disinfection is less effective than sterilization.
_____37. Vinegar can be used for cleaning the stove, counter tops and floors.
_____38. Lemon juice is not safe to mix with vinegar and baking soda for cleaning purposes.
_____39. Borax is much stronger than baking soda.
_____40. Baking soda can be used as oven cleaner.
_____41. Have a designated place for each kind of tools.
_____42. Label storage cabinet for ease of locating.
_____43. Store knives with sharp edge up.
_____44. Secure electrical cords to prevent entanglement
_____45. Do not overcrowd storage area.
Test 111. ESSAY: Explain briefly the questions using 2-3 sentences.
46- 48. Why do we need to perform maintenance activities in the kitchen?
49- 50. What should you do to avoid hazards and risks in the workplace?
 Luna National High School
TLE 9- Cookery
nd
2 Periodical Test

Name:_________________________________
Yr./Section:_____________________________
Test 1. Read the statement carefully and choose the answer that best describes the statement.
Write only the letter of the best answer.
___1. A salad tool used to remove excess water from the salad greens.
A. Mixing bowl C. Salad spinner
B. Salad server D. Cutting boards
___2. It is used to hold salad ingredients for mixing, or for tossing.
A. Knife C. Mixing bowl
B. Cutting board D. Salad server
___3. A kitchen utensil used to grate foods into fine pieces.
A. Shredder C. Citrus zester
B. Peeler D. Knife
___4. A tool used to remove the outer skin of certain vegetables and fruits.
A. Shredder C. Citrus zester
B. Peeler D. Knife
___5. This is used to mix dressings, marinate ingredients and hold separate elements of a salad.
A. Salad spinner C. Salad server
B. Mixing bowl D. Grill pan
___6. A kitchen tool used for salad toppings to be broiled or grilled.
A. Grill pan C. Casserole
B. Frying pan D. Baking pan
___7. A French term which means setting everything in place and organizing all the materials
and ingredients before preparing foods.
A. Mise’ En Place C. Mi In Place
B. Mis In Place D. Mise’ En Please
___8. Salads that can be served as a full meal because it contains substantial portion of meat,
poultry , sea foods,fruits and vegetables.
A. Appetizer salad C. Main course salad
B. Accompaniment salad D. Dessert salad
___9. Salads made of textures of ingredients that are held together usually with a thick dressing
like mayonnaise.
A. Green salads C. Composed salads
B. Vegetables D. Bound salads
___10. Salad ingredients are arranged on plate rather than being mixed together.
A. Fruit salad C. Bound salad
B. Composed salad D. Vegetable salad
___11. Which of the following considerations are essential in choosing ingredients for high
quality salads?
A. Quality and quantity C. Freshness and variety
B. Texture and color D. Crispiness and taste
___12. Which of the following is NOT a factor to consider in salad preparation?
A. Contrast and harmony of colors C. Arrangement of food
B. Quality of ingredients D. Proper food combinations
___13. Which of the following procedures for quantity green salad production is the last step to
do?
A. Arrange salad plates on worktables
B. Add dressing before serving.
C. Prepare all ingredients.
D. Refrigerate until serving.
___14. The following guidelines are included in making vegetable salad EXCEPT
A. Cooked to a firm, crisp texture and good color.
B. Cooked until completely tender and overcooked.
C. Thoroughly drained and chilled before using.
D. Marinated or soaked in a seasoned liquid.
___15. A salad that is usually sweet and may contain items such as fruits, sweetened gelatin,
nuts and cream.
A. Main course salad C. Bound salad
B. Dessert salad D. Accompaniment salad
___16. A salad which is large enough to serve as a full meal and should contain a substantial
portion of protein.
A. Main course salad C. Bound salad
B. Dessert salad D. Accompaniment salad
___17. It contains fruits as their main ingredients, like appetizer salads or dessert salads.
A. Fruit salad C. Gelatin salad
B. Composed salad D. Bound salad
___18. These are salads whose main ingredients are vegetables other than lettuce or other
than leafy greens.
A. Gelatin salad C. Composed salad
B. Vegetable salad D. Accompaniment salad
___19. Salads that are made with sweetened prepared mixes with artificial flavor and color.
A. Gelatin salad C. Composed salad
B. Bound salad D. Fruit salad
___20. These salads must be very light without feeling.
A. Dessert salads C. Appetizer salads
B. Separate course salads D. Bound salads
___21. A part of a salad which adds height to the salad.S
A. Base C. Garnish
B. Body D. Dressing
___22. A main part of the salad.
A. Base C. Garnish
B. Body D. Dressing
___23. A seasoned liquid added to the body of the salad to give added flavour, tartness,
spiciness and moistness.
A. Base C. Garnish
B. Body D. Dressing
___24. An edible decorative item that is added to salad to give eye appeal, and adds flavour as
well.
A. Base C. Garnish
B. Body D. Dressing
Test 11. Arrange the steps/ procedures in preparing coleslaw salad by writing 1 st, 2nd, 3rd, 4th,
5th, and 6th on the blanks.

_____25. Add the cabbage and mix well.

_____26. Hold for service in the refrigerator.
_____27. Arrange the lettuce leaves as under liners or cold salad plates.
_____28. Taste and if necessary, add more salt and/ or vinegar.
_____29. Combine the mayonnaise, vinegar, sugar, salt and pepper in a stainless steel bowl.
Mix until smooth.
_____30. Using a no.12 scoop, place a mound of coleslaw in the center of each plate.

Procedure in making Fruit salad

_____31. Assemble all utensils and supplies.
_____32. Combine the chopped ingredients with the dressing using a fork.
_____33. Carefully wash the apples and other fruits.
_____34. Cubed the apples in rather large pieces and other fruits, and cover with lemon juice to
prevent discoloration.
_____35. If desired, chill the salad in a covered bowl.
_____36. Serve on crisp salad greens.

Test 111. Write True if the statement is correct and False if the statement is wrong.
________37. When preparing a recipe that contains both meat and vegetables requiring
cutting, use one board exclusively in vegetables and the other exclusively for the raw meat.
________38. Grater was invented by Francois Boullier in 1540’s.
________39. Used bowls made of plastics, so as not to react with acidic ingredients.
________40. Select salad servers having enough surfaces to really grasp the ingredients of salad
no matter how slippery and thus making tossing easier.
________41. Leaves wilt because they lose moisture.
________42. Air circulation is essential so do not wash greens to tightly or packed too firmly.
________44. Crispness can be restored by washing and refrigerating.
________45. Freshness and variety of ingredients are essential for high quality salads.

Test 1V. Explain briefly using 2- 3 sentences.

45- 46. Why is it important to have a complete set of tools and equipment in cooking?
47-50. What is garnish?