TECHNOLOGY AND LIVELIHOOD EDUCATION 9

(COOKERY)
1ST QUARTER SUMMATIVE TEST
Name: ___________________________________________________________ Date: _______________________
Grade and Section: __________________________________________________ Score: ______________________

I.TRUE OR FALSE. Read the statements below. Write T if the statement is true, F if false.
_______1. Cooking involves the application of heat to foodstuff
_______2. Apart from being a cook or chef, being a food blogger, food stylist restaurant manager and nutritionist are just some of
the career opportunities you can pursue in the food industry.
_______3. In cooking pinakbet , eggplant is added first before the squash
II. IDENTIFICATION: Identify the name of the following kitchen tools and equipments. Write your answer on the space provided.

4._______________________________ 5._______________________________ 6._______________________________

III. MULTIPLE CHOICE. Read the following questions/statements. ENCIRCLE the letter of the BEST answer.
7. What method of cleaning involves the use of brush either by hand or machine such as sponge and floor scrubber/brush?
a. Cleaning in Place b.Cleaning Out of Place c. High Pressure cleaning d.Mechanical cleaning
8. What is used to remove heavy accumulations of soil that are difficult to remove with detergents, solvents and acids?
a. detergent b.Solvent cleaners c.Acid cleaners d.Abrasive cleaners
9. What is the BEST cleaning agent to be used in order to remove the grease that has burned on the cooking area?
a. detergent b.Solvent cleaners c.Acid cleaners d.Abrasive cleaners
10. What tool is used for making butter curls as garnish to an appetizer?
a. ball cutter b.rubber scraper c.zester d. butter curler
11. What tool is used in making the watermelon balls?
a. ball cutter b. zester c. channel knife d. paring knife

IV.MATCHING TYPE. Classify the appetizers according to the ingredients given. Do this by matching the ingredients to the
appetizer.
Ingredients Type of appetizer
12. potato chips, crackers a. Hors D’ Oeuvres

13. atsara, julienne carrots and celery sticks b. cocktail

14. kwek-kwek, tempura, fishballs and siomai. c. Relishes and crudites

15. Tomato,Orange, and pineapple juice d. Chips and dips

16. Anchovies, provolone cheese, salami and caviar e. finger food

V. FILL-IN THE BLANK.

17. ___________ appetizers are made from fresh seafoods, food wraps and dip-based finger foods.
18. Most of the time, _____________ appetizers are soup-based.
19. _____________ appetizers are served in higher temperatures
20. The main difference between a hot and cold appetizer is its _________________.

VI. COMPLETING THE TABLE.

a. Fill in the table in by identifying ingredients that can be used for each recipe of an appetizer dish.
(paglista ug tag-isa ka sangkap nga gamiton kada pagkaon)

Roasted peanut Cheese stick Fish ceviche (Kinilaw) Petite chicken macaroni salad
21. 22. 23. 25.

24.