General Directions: This quiz is composed of three parts: Fill in the blank, Jumbled letters

and matching type. Read and understand each given direction. Write your answers
completely.

Assessment 1: Fill in the blank.

Directions: Fill in the blanks, to complete the sentences below.
1. In choosing fruits it should be fresh, particularly those harvested in the
____________________.
2. Fruits have better quality especially those that are in ____________ but should be cheap
3. Fruits must be ripe, having firm and smooth texture; avoid buying _______________ ones
4. _________________________ vegetables that will best suit the particular purpose in cooking
and possibly consider the cost.
5. Vegetables must be free from __________________ or blemishes that may impair its
appearance when cooked

Activity 1: Jumbled Letters:

Directions: Arrange the letters to identify the techniques in cutting of fruits and vegetables.

1. D A I O N L G A S L C I I N G -
2. J L U I E N N E S I T R P S -
3. M N I I C N G -
4. D C N G I I -
5. S I N L C I G –

Assessment 2: Matching type!

Directions: Match column A with column B. Write the letter of your answer on a space
provided.

Column A Column B

1. 1. Dicing a. fine cuts

2. 2. Julienne b. uniform thin

3. 3. Mincing c. removing the cover

4. 4. Slicing d. uniform cubes

5. 5. Peeling e. thin small strips

General Directions: This quiz is composed of three parts: Fill in the blank, Jumbled letters
and matching type. Read and understand each given direction. Write your answers
completely.

Assessment 1: Fill in the blank.

Directions: Fill in the blanks, to complete the sentences below.
1. In choosing fruits it should be fresh, particularly those harvested in the
____________________.
2. Fruits have better quality especially those that are in ____________ but should be cheap
3. Fruits must be ripe, having firm and smooth texture; avoid buying _______________ ones
4. _________________________ vegetables that will best suit the particular purpose in cooking
and possibly consider the cost.
5. Vegetables must be free from __________________ or blemishes that may impair its
appearance when cooked

Activity 1: Jumbled Letters:

Directions: Arrange the letters to identify the techniques in cutting of fruits and vegetables.

1. D A I O N L G A S L C I I N G -
2. J L U I E N N E S I T R P S -
3. M N I I C N G -
4. D C N G I I -
5. S I N L C I G –

Assessment 2: Matching type!

Directions: Match column A with column B. Write the letter of your answer on a space
provided.

Column A Column B

1. 1. Dicing a. fine cuts

2. 2. Julienne b. uniform thin

3. 3. Mincing c. removing the cover

4. 4. Slicing d. uniform cubes

5. 5. Peeling e. thin small strips