TVL 9 (Cookery)

Summative No.1
Quarter 1, Module 1-2
Name: ____________________________________ Section: _______ Score: ______
A. Direction: Choose the letter of the best answer. Write the chosen letter in your paper.
___1. What cleaning chemicals will you use if you want a quick and convenient way of cleaning?
A. sanitizer wipes B. detergents C. abrasives D. soaps
___2. What do you call the scoring cleaners mostly used for cleaning enamel and ceramic surfaces, including
tiles?
A. sanitizer wipes B. detergents C. abrasives D. soap
___3. What kind of cleaning compound are the following: soap, soap powders and cleaners?
A. Acid cleaners B. Solvent cleaners C. Detergents D. Abrasives
___4. What does the term “food-contact surface” mean?
A. anything that touches food B. contact person that delivers food
C. any food container D. person that supervises food services
___5. Where will you place the newly-washed utensils for air-drying?
A. dry rack B. kitchen sink C. drawer D. tray
___6. When is the best time to clean and sanitize a kitchen tool?
A. after eating B. every evening C. every morning D. after cooking
___7. Maria will remove grease from the surfaces of oven tops counters and grill back splashes in her kitchen.
What cleaning agent will she use to finish her task successfully?
A. Abrasive B. Acid C. Degreaser D. Detergent
___8. Erikca needs to get rid of grease and burned materials in the surface of oven and grills. Which of the
following cleaning materials will she use?
A. Chlorine B. Disinfectant C. Lemon juice D. Solvent cleaners
___9. What best explains the reason why proper storage and handling of cleaned and sanitized equipment and
utensils are very important?
A. Prevent from cleaning the equipment and utensil all over again
B. Prevent recontamination prior to use
C. Promote contamination prior to use
D. Promote the cleaning of the equipment and utensils all over again
___10. Why is it necessary to store cleaned kitchen tools properly?
A. It prevents bacteria from spreading and contaminating our food.
B. It prevents us from cleaning the kitchen tools.
C. It promotes spreading of bacteria and diseases.
D. It protects the tools from being lost.
___12. How do you store cups, bowls and glasses properly?
A. Inverted for storage B. Opened for storage
C. Stored in dark places D. Stored in the most inaccessible places
___13. When using mechanical dishwasher, why is there a need to stack dishes on a rack rather than stack
dishes on top of each other before washing dishes?
A. because it will allow the air to circulate properly
B. because it will allow the water to circulate properly
C. because it will not allow the air to circulate properly
D. because it will not allow the water to circulate properly
___14. Where do you think should you put your kitchen cabinet?
A. Clean dry place and protected against vermin and sources of contamination
B. Clean wet place and protected against vermin and sources of contamination
C. Messy dry place and protected against vermin and sources of contamination
D. Messy wet place and protected against vermin and sources of contamination
___15. Which of the following is CORRECT about neutral detergents?
A. suitable for cleaning floors and walls C. quick and convenient
B. dissolve heavy grease and oil D. added to some liquid soap
___16. Which of the following is NOT an ideal material to consider for racks, trays and shelves?
A. Corrosive-resistant B. Durable
C. Resistant to chipping D. Toxic
___17. Who do you think is doing right and following the cleaning in accordance with manufacturer’s
instructions?
A. A man with a meticulous attitude.
B. A businessman with a housemaid.
C. A person who uses expensive cleaning agents in doing the cleaning task.
D. One who check the product label and assess the task to be done to identify the cleaning agents to be
use.

___18. Aling Tessie finds it hard to remove tough soils from the used pots and pans. It did 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. Acid Cleaner B. Detergent C. Abrasive D. Solvent Cleaner
___19. Your teacher instructed you to prepare all purpose cleaner at home according to manufacturer’s
instructions, perform the task and prepare the cleaning agent by arranging the steps in chronological order.
1. Prepare all the materials needed.
2. Read the instruction in the label carefully.
3. Combine white vinegar, distilled water, lemon juice extract and essential oil.
4. Put the mixture inside the spray bottle. Ready to use.
A. 4 3 2 1 B. 2 3 1 4 C. 3 1 2 4 D. 1 2 3 4
___20. Ana sees the piles of dishes in the sink. What are the steps she should observe to wash the dishes
properly?
A. Air –dry, Wipe , Stack , Prepare , Rinse , Scrape
B. Prepare , Scrape , Stack, Wash , Rinse , Wipe , Air-dry
C. Wash , Rinse, Scrape , Stack , Wipe Air-dry , Prepare
D. Wipe, Air-dry , Prepare, Wash, Stack , Wipe

Prepared by: Checked by:

LORNA T. ORIENTE REMEDIOS ELSIE P. APOSTOL, Ph.D.

Subject Teacher SP III
 TLE 9 (Cookery)
Summative No.2
Quarter 1, Module 3-4
Name: ____________________________________ Section: _______ Score: ______

A. Direction: Choose the letter of the correct answer. Write the letter only in the space provided before the
number.

___1. What will you use in wiping the kitchen counters?

A. Acidic natural cleaners B. Damp cloth or towel
C. Dish soap and cold soapy water D. Sponge and warm soapy water.
___2. What is the process of removing unwanted substances such as dirt, infectious agents and impurities from
an object or environment?
A. washing B. cleaning C. sanitizing D. ironing
___3. Where do you place your trash?
A. locker B. washing area C. desk D. garbage area
___4. What should be done when dealing with strong chemical cleaner?
A. Wear apron. B. Wear loose dress.
C. Wear rubber gloves. D. Wear rubber shoes.
___5. What substances are used to remove dirt, including dust, stains, bad smells and clutter on surfaces?
A. pastes B. liquids C. powders D. cleaning agents
___6. What cleaning agents are used periodically in removing mineral deposits and other soils that detergents
cannot eliminate?
A. solvents B. abrasives C. detergents D. acid cleaners
___7. Which correctly differentiates cleaning from sanitizing?
A. Cleaning is the process of removing unwanted substance such as dirt, infectious agents and
impurities from an object while sanitizing is freeing objects from dirt and germs by cleaning or sterilizing.
B. Cleaning is the process of removing and sterilizing dirt and germs while sanitizing is simply removing
dirt and germs from an object.
C. Cleaning is making all things neat and beautiful while sanitizing is making all things smell good.
D. None of these
___8. Why do you need to clean and sanitize the kitchen premises?
A. to make it look tidy
B. to prevent insects from going to the kitchen
C. to make people in the kitchen comfortable
D. to prevent the growth of bacteria/germs
___9. Why is it important to know the right concentration of chemical based on the label and manufacturer’s
instructions?
A. To avoid waste of product
B. To maximize the use of chemical
C. To prevent skin irritation or allergy
D. To prevent damaging the kitchen tools and equipment
___10. Why is it necessary to gather and secure electrical cords?
A. To ensure the entanglement of wires
B. To make sure there is cleanliness
C. To avoid entanglement or snagging and accidents
D. To promote electrical organization in the workplace
___11. How will you remove rust marks in a stainless steel countertop?
A. Seal unglazed tile and grout.
B. Rub the lemon juice, baking soda paste on the surface, rinse and wipe.
C. Scrub stuck-on grime with dishwashing detergent and hot water.
D. Apply a baking soda paste, cover it with plastic wrap, let it sit overnight and wipe with warm water
and soft cloth.
___12. Nina would like to restore the brightness of their ceramic sink. What can you suggest her to use?
A. Use any abrasive cream cleaners
B. Use an antibacterial spray cleaner
C. Use a non-abrasive multi-surface cleaner
D. use a cold water and add a cup of bleach
___13. Emjhei saw her mother accidentally fall while working in the kitchen. If you were Emjhei, what will you do?
A. Apply an antibiotic ointment
B. Cover the area with a sterile dressing
C. Don’t move a person with broken bones unless necessary.
D. Apply pressure using a thick cloth on the cut then get medical help
___14. How can you ensure safety in dealing with strong chemical cleaners?
A. Add more water to the solution.
B. Transfer it in another container.
C. Always read and follow instructions.
D. Use only drops of it to avoid untoward incidents
___15. If you are to wash the dishes, which one is the last?
A. Flat wares B. Glass wares C. Plates D. Pots and pans
___16. Which is NOT a benefit in maintaining a clean kitchen surface?
A. It is safe. B. It prevents foodborne illness.
C. It manages food more effectively. D. It produces a perfect taste of food dishes
___17. Which shows the best practice in housekeeping?
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 a program of regular cleaning of fixtures, furniture and home appliances
___18. Mark is working in the kitchen when he accidentally slips on the floor. One possible reason why he slips is
A. soaking knives in sink
B. damaged or worn Flooring
C. fat from food splashed on to skin
D. pots overflowed and spilled water in the floor
___19. Trisha is preparing her checklist in the areas of their kitchen to be cleaned the following day. What are the
areas/premises that should be in her checklist?
A. Walls, Floors, Shelf, Tables, Stoves
B. Walls, Beds, Shelf, Tables, Stoves
C. Walls, Floors, Shelf, Curtains, Stoves, Bedrooms
D. Sala set, Floors, Shelf, Tables, Stoves
20. Prepare a weekly schedule in cleaning your kitchen using the table below.

Weekly Date
1 Remove lime and other residues on dishwasher and sink.
2 Clean fans.
3 Remove lime floor under sinks and ice machine (for food industry).
4 Clean pantries, shelves and food canisters.
5 Clean all freezers and refrigerators, interior and exterior.
6 Clean walls.
7 Clean ovens weekly or as needed.
8 Polish all stainless-steel surfaces.

Prepared by: Checked by:

LORNA T. ORIENTE REMEDIOS ELSIE P. APOSTOL, Ph.D.

Subject Teacher SP III
 TLE 9 (Cookery)
Summative No.3
Quarter 1, Module 5-6
Name: ____________________________________ Section: _______ Score: ______

A. Direction: Choose the letter of the correct answer. Write the letter only in the space provided before the
number.
___1. What is a tool used for removing zest or citrus peels in thin strips?
A. zester B. paring knife C. French knife D. kitchen shear
___2. Channel knife is a small hand tool in making garnishes.
A. deceiving B. false C. maybe D. true
___3. What tools in preparing appetizers are in the pictures?

A. zester B. potato masher C. French knife D. kitchen shear

___4. What kind of appetizer is made up of seafood or fruit with sauce and usually served chilled?
A. Canapes B. Cocktails C. Hors D’Oeuvres D. Relishes
___5. What do you call the thin slices of bread in different shapes which usually served toasted or sauteed?
A. Canape B. Cocktails C. Hors D’Oeuvres D. Relishes
___6. When will you serve appetizer?
A. before meal B. after meal C. during meal D. main course
___7. Why do chefs prefer to use refrigerator or chiller when preparing appetizers?
A. To maintain freshness B. To freeze the ingredients
C. To bake ingredients D. To chill ingredients
___8. Which statement is NOT correct?
A. Measuring spoons are used for measuring dry and liquid ingredients in large quantity.
B. Measuring cups are used to measure dry ingredients. They come in various sizes and volumes.
C. Glass measuring cup is usually transparent. It is smooth inside with the graduation mark outside.
This is used for measuring liquid ingredients like water and oil.
D. Mixing bowls are containers with smooth, rounded interior surfaces with no creases to retain some
mixture.
___9. Why should the base of a canapé be toasted?
A. for firmer crispness B. to make it a bit harder
C. to make it more attractive D. for easy hold
___10. How does cold appetizer differ from hot appetizer?
A. Cold appetizers are served in lower temperatures while hot appetizers are literally served in higher
temperatures.
B. The literal difference between cold and hot appetizers is their temperature.
C. They are different in appearance.
D. The ingredients used in the recipe.
___11. Pedro wants to make Dynamite Lumpia as appetizer, but she finds difficulty in searching for tools to be
used. Can you suggest her the tools she needs in preparing Dynamite Lumpia?
A. Chopping Board B. Mixing bowl C. Knife D. All of the Above
___12. Maria is an entrepreneur. She owns a small, cold cut business in town. She always
makes sure that the cold cut packs are well stored before going home. Which equipment is most
useful for her?
A. Chiller B. Crisper C. Freezer D. Refrigerator compartment
___13. If you’re to assemble this food items, bread, bacon,spread,eggs, mustard,herbs and pepper,
what possible appetizer is produced?
A. Canapé B. Cocktail C. Hors D’ Oeuvres D. Petite Salad
___14. If you prepare a salmon and cucumber bites, what will be used as the base?
A. crackers B. cucumber C. grated lemon zest D. salmon
___15. Which equipment is used to prepare Baked Tahong as appetizer?
A. Microwave B. Oven C. Stove D. Toaster
___16. Which type of tools is used for making butter curls?
A. peeler B. paring knife C. butter curler D. kitchen shears
___17. Which phrase BEST describes cutting or chopping board?
A. a kitchen utensil used as a protective surface on which to cut or slice ingredients
B. for keeping cold foods chilled for service
C. designed to press cooked ingredients
D. used for mixing thinner liquids
___18. What statement best describes an appetizer?
A. Attractive in appearance, with good aroma & has appealing flavor.
B. Foods which stimulate the appetite.
C. Small pieces of highly seasoned food, usually served before a meal.
D. All of the Above
___19. Your teacher instructed you to check and inspect all the equipment in your laboratory room. Which of
these will you do later?
A. prepare a written report following the standard format
B. make a checklist of the tools and equipment inspected
C. make an oral report
D. none of these
___20. . You are instructed to prepare Salmon and Cucumber Bites. How would you perform it? Do it by
arranging the following steps.
1. In a bowl, mix lemon zest, lemon juice, crème, and pepper.
2. To assemble, top a cucumber slice with a strip of salmon, a dollop (about1/2 tsp) of crème mixture.
3. Peel and slice cucumber into 1/4-inch slices.
4. Garnish with dill.

A. 4 3 2 1 B. 2 3 14 C. 3 1 2 4 D. 1 2 3 4

Prepared by: Checked by:

LORNA T. ORIENTE REMEDIOS ELSIE P. APOSTOL, Ph.D.

Subject Teacher SP III
 TLE 9 (Cookery)
Summative No.4
Quarter 1, Module 7
Name: ____________________________________ Section: _______ Score: ______

A. Direction: Choose the letter of the correct answer. Write the letter only in the space provided before the
number.
___1. What kind of accompaniment is usually prepared when you cook potato fries at home?
A. Soy sauce base B. Vinegar base C. Sugar base D. Mayonnaise base
___2. What type of vegetable cut will you make if you are planning to prepare a vegetable relish?
A. chopping B. rondelle C. julienne D. chiffonade
___3. What is the most ecological friendly skewer?
A. bamboo B. plastics C. metal D. glass
___4. What is the standard thickness of the vegetables when sliced for garnishing?
A. 5mm B. 1mm C. 10 mm D. 15 mm
___5. What is the most important activity to maintain freshness, quality and taste of an appetizer?
A. storing B. pleasing C. slicing D. presenting
___6. What is the CORRECT storage condition for cold appetizers?
A. 4-6 ˚C B. 25-30 ˚C C. 15-20 ˚C D. 40-50 ˚C
___7. What does it mean when you use labeled picks in the presentation?
A. additional attraction B. make it uniform C. induce colors D. customize it
___8. What is the importance of presenting appetizer attractively?
A. It is essential to the success of the dish as it tastes.
B. It can turn a party into great success.
C. It can stimulate the appetite of the guest.
D. We simply want it to happen.
___9. What is the proper way of preserving the freshness of mixed vegetable relishes?
A. Cover them with cellophane and place inside the cabinet.
B. Keep them in the container in a room temperature.
C. Store relishes inside the icebox container.
D. Place them in cold storage like refrigerator.
___10. Why must potentially hazardous food must be kept of danger zone like canapé?
A. to prevent altering the smell and color of the food
B. to prevent the bacteria from rapidly growing and multiplying
C. to prevent frozen foods from thawing
D. because customers like to eat foods that are either very hot or very cold
___11. What will you do with your trimmed fats of meat?
A. Melt it over to become oil for frying.
B. Cook it for food of your fat animals.
C. Throw it to the garbage bin.
D. Just give it your neighbor.
___12. Which of the appetizers below can we apply the technique of roll up?
V- Canapé
VI- Hors d’ Oeuvres
VII- Oyster and clam appetizer
VIII- Amuse Bouch

A. V B. VI C. VII D. VIII
___13. How will you keep fried appetizers crispy?
A. Place them on a cooling rack.
B. Keep them in an airtight container.
C. Keep them in a container after frying.
D. Place them in a closed aluminum container.
___14. As a food worker, what will you do to preserve the freshness of mixed vegetable relishes?
A. Cover them with cellophane and place them inside the cabinet.
B. Keep them in a container at room temperature.
C. Store relishes inside the icebox container.
D. Place them in cold storage like refrigerator.
___15. Which of the tips in presenting appetizers below gives impressive appeal or style?
I - make it uniform
II - customize it
III - roll them up
IV - individualize

A. I B. II C. III D. IV
___16. Which of the following appetizers need 4˚C in storing temperature to maintain its freshness, quality and
taste?
A. Fried fish balls B. Potato fries C. Fresh oyster D. Mini pizzas
___17. How can you determine that the presentation of appetizer is successful?
A. well organized appetizer
B. use variety of skewers for attraction
C. use monochromatic colors to show neatness
D. use different materials through-out the presentation
___18. What do you think is the CORRECT way in presenting a canapé to enhance its visual appeal?
A. individualize B. put it in a cup C. use any skewers D. arrange it in a short glass
___19. If fruits are used as accompaniments or garnishes, how should they be prepared?
A. Dried B. Fresh C. Candied D. Both A and B
___20. If you have 1 (12-inch) cucumber 1 teaspoon freshly grated lemon zest 2 teaspoons fresh lemon juice 4
ounces crème 1/8 teaspoon pepper 4 ounces pre-packaged smoked salmon, cut into inch-long strips 2
teaspoons fresh dill, chopped, for garnish as an ingredients, what appetizer can you produce?
A. hors d’ oeuvre cocktails B. canape
C. Mixed vegetables relish D. Salmon and Cucumber Bites

Prepared by: Checked by:

LORNA T. ORIENTE REMEDIOS ELSIE P. APOSTOL, Ph.D.

Subject Teacher SP III