Republic of the Philippines

Department of Education
Region VII
Division of Bohol
Lila District
LILA NATIONAL HIGH SCHOOL
LILA, BOHOL
FIRST PERIODICAL TEST IN TLE 9- COOKERY
Name: ______________________________________________ Date: _____________________
Year & Section: ____________ Score: ____________________

General Directions: Read and understand the questions carefully.

I. Choose the correct answer and write your answer before the number.
1. What do you called the process of removing food and other types of soil from a surface, such as dish, glass, or cutting
board?
A. Sanitizing B. Cleaning C. Washing D. preparing
2. 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
3. A French term which means “set in place” that is you have everything ready to cook and in its place.
A. Mise ‘En Place B. Clean in place C. cut in place D. Get in Place
4. 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
5. It is 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
6. It placed on top of the base so the garnish sticks to it without falling off, it’s made from softened butter, flavored or
made of finely chopped meat or fish.
A. Base B. Garnish C. Spread D. Flavor
7. What do you call an accompaniment of raw vegetables, and sometimes potato chips and crackers?
A. Sauce B. Dips C. Wine D. soup
8. Why is it cleaning the kitchen’s working area is necessary?
A.is important to keep it look its best C. to prevent from cross contamination
B. make it free from germs and viruses D. not necessary
9. In plating appetizers, how many colors you should consider?
A. Two color B. 1-2 colors C. 2 or more colors D. use monotype color
10. What is the portion size of an appetizers?
A. Half portion of the plate B. bite size C. handful size D. one serving
11. This refer to electrical appliance, such as a mixer, or a large, expensive, power-sourced appliance such as refrigerator etc.
A. Tools B. Equipment C. Utensils D. Materials
12. What storing techniques referred as to refrigerate or to reduce the temperature of food?
A. Refrigeration B. Cold storage C. Chilling D. Washing
13. What is the process of putting your product into containers for easy distribution?
A. Packaging B. Labelling C. Wrapping D. Storing
14. These are cleaning agents, solvents, or any substance used to wash table wares, surfaces, and equipments.
A. Solvent Cleaners B. Acid cleaners C. Detergents D. Abrasives
15. It is any food item or combination of items placed on top of the spread which usually gives color, design and texture
or accent to the canape.
A. Spread B. Garnish C. Base D. Canape
16. It holds the spread and garnish.
A. Spread B. Garnish C. Base D. Canape
17. Which of the following is a material used for salad making and dessert that needs great care to ensure long shelf life?
A. Glass B. Aluminum C. Cast Iron D. Stainless steel
18. Which of the following appetizers are made from thin slices of bread in different shapes?
A. relish B. cocktail C. hors d’ oeuvres D. canape
19. Tessie finds 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
20. 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
21. Which of the following situations is good housekeeping practice best shown?
A. Emptying the garbage can every other day C. Using imported sanitizing and disinfecting materials
B. Spraying air freshener before and after leaving the room D. Planning and implementing a program of regular cleaning
22. 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
23. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
A. Read the label of the poisonous material C. Remove anything remaining in the mouth
B. Giver her a glass of water or any fruit juice D. Give her a spoonful of sugar or any kind of sweets
24. Which of the following is the proper order/steps in cleaning kitchen premises?
I. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil residues.
` II. Remove residual food soils from equipment surfaces
III. Scrape and Pre-rinse
IV. Rinse all equipment surfaces sanitizing agent
A. IV, III, II, I B. II, III, I, IV C. III, II, I, IV D. I, II, III, IV
25. Which of the following should be practiced when using cutting boards to reduce the spread of bacteria?
A. Use the same chopping board for different kinds of food C. Keep separate chopping board for meat and vegetables
B. Clean the chopping board if needed D. Scrape chopping board before using
26. This is important for presentation as well as for costing.
A. balance B. color C. portion size D. balance
27. Raw vegetables with dips are known as crudités. Cru in French means _____________.
A. Bite size B. raw C. vegetable D. dip
28. Term for larger canapes that is after a chef.
A. Shawn B. Zakuskis C. Hors D. Petite
29. Bite-sized open-faced sandwiches consist of tiny portions of food presented on bases of bread easily handled and eaten.
A. Petite salad B. chips and sips C. crudités D. Canape
30. Are variety of appetizers wherein the only requirement is that you keep everything small enough to be picked up with fingers.
A. crudités B. chips and sips C. Finger foods D. Canape
31. One of the most important activities done after preparing them to maintain freshness and avoid spoilage.
A. Plating B. Presentation C. Storing D. Preparing
32. A salted roe or egg of the sturgeon is called ___________.
A. tapa B. bruschetta C. caviar D. bouche
33. The following are the storing techniques in storing appetize EXCEPT __________
A. Refrigerate B. Salting C. cold storage D. chilling
34. The rules of good menu balance also apply to plating. Among which of the following are the factors under balance.
A. Color, Tone, Shape, Flavor C. Color, Shape, Flavor, Texture
B. Color, Tone, Flavor, Texture D. Color, Aroma, Shape, Flavor
35. Appetizers were originally introduced by ___________ as a buffet in the early third century B.C.
A. French B. American C. Athenian D. Chinese

II. Write your answer in a paragraph form.

36-40. What is Mise En Place and why it is essential? (5 points)
41-45. Give at least 5 ways to ensure the cleanliness of the kitchen premises. (5 points)
46-48. Write 3 sanitary practices in storing appetizer. (3 points)

“LIFE is the most difficult exam. Many people fail because they try to copy others, not realizing that everyone has a
DIFFERENT question paper”.

Good Luck and God Bless.

- Ma’am Mariza Piollo & Ma’am Rodelyn Pagsiat