3rd SUMMATIVE TEST IN TLE 9 -COOKERY

Quarter 1

NAME ________________________________________SECTION ________________SCORE__________

Direction: Multiple Choice: Choose the letter of the correct answer and write this on the
blank before the number.

1. 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. Ham Burger D. Salad dressing
2. It holds the spread and garnish
A. Topping B. Base C. Tray D. Bread
3. It is the placed-on top of the base so the garnish sticks to it without falling off.
A. Base B. Garnish C. Spread D. Meat
4. These are the simplest appetizers.
A. Chips and dips B. Canape C. Relishes D. Chips and dips
5. It is any food item or combination of items placed on top of the spread.
A. Base B. Garnish C. Spread meat
6. These are pickled item which are raw, crisp vegetable such as julienne carrots or celery
sticks.
A. Cocktail B. Canape C. Relishes D. Chips and dips
7. How will you serve Hot Hors d’ oeuvres during special occasion?
A. Serve it as snack
B. It should be stimulated appetite; therefore, it should always be served at the first
course of meal.
C. It will serve together with alcoholic Beverages.
D. It will serve between the soup and fish course.
8. Anna is going to serve a cold Hors d’ oeuvres, how will she going to serve it to her guest?
A. Serve it as snack
B. It should be stimulated appetite; therefore, it should always be served at the first
course of meal.
C. It will serve together with alcoholic Beverages.
D. It will serve between the soup and fish course.
9. Which of the following appetizers are made out of thin slices of bread in different
shapes?
A. Relish B. Cocktail C. Hors d’ oeuvres D. Canape
10. Which of the following appetizers are made of seafood or fruit, usually with a tart or
tangy sauce?
A. Canape B. Cocktail C. Relish D. Salad
11. The additional steps which focus on identifying hazards and setting preventive controls
to keep workers safe Suring work operations.
A. Safety B. Health C. Health and Safety D. Legislation
12. Which type of appetizers usually consist of potato chips, crackers and raw vegetables.
A. Relishes B. Chips and dips C. Finger food D. Petite salads
13. If you are going to select, which kind of appetizer is the simplest.
A. Fresh fruit and vegetables
B. Finger food
C. Petite salad
D. Cocktail
14. From the sentence below which part of the sentence makes it erroneous?
Grison platter consist of 3 kinds of cold meat, such as Ham smoked beef
1 2 3 4
A. 1 B. 2 C. 3 D. 4
15. All of the following statements is correct EXCEPT:
A. The word appetizer re-paste foods that stimulate appetite.
B. Plate of Hors d’ oeuvres consist of cheese and smoked beef, egg and vegetables.
C. Rich Hors d’ oeuvres include exquisite specialties usually in classical form of
presentation.
D. Petite salad are small portions of salads usually display the characteristics found in
the most salads.
16. From the statement below which part of the statement makes it wrong and why?
Spread is maybe a simple butter. But it is better to use less highly spread because
1 2
shape or spicy flavors are better for stimulating the appetite.
3 4
A. 2-Use more highly spread
B. 1-Use thick enough spread
C. 3-Use flavorful spread
D. 4-Use one spread to compliment the toppings
17. Jenny is a chef of Seven cups and a Bowl, her VIP customer wants to have a simple kind
of appetizer. What kind of appetizer jenny will serve to her VIP customer?
A. Petite salad B. Fresh fruits and vegetables C. Finger food
18. Angel will prepare a finger food. She chooses a homemade sausage. But she doesn’t
know what cut she should use. If you are going to suggest what would be your
suggestion to her?
A. Cut the sausage into half.
B. Cut the sausage into small pieces.
 C. Cut the sausage into four parts.
D. Cut the sausage into big bites.
19. Lyka wants to serve a canape to her guest, WHICH would she use as a base?
A. Cheese B. Wrapper C. Cracker D. Apple
20. If you are asked to create a cocktail. Which would be the best ingredients to used?
A. Ice B. Shrimp C. Bacon D. Cheese

Prepared by:
LORDY B. PICAR
Subject Teacher

CHECKED:
LANI P. GATCHALIAN
Head Teacher III (Mathematics and Science Department)

APPROVED:
JOCELYN M. DE CASTRO
Principal II