Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I
SCHOOLS DIVISION OFFICE I
PANGASINAN
District of Aguilar
MAPITA INTEGRATED SCHOOL
Aguilar
 
FIRST QUARTER EXAMINATION IN TLE (COOKERY)
GRADE 9
Name:___________________________________________________LRN:__________________ Score:___________
Grade & Section: ______________________

I. Multiple Choice: Encircle the letter of the correct answer.

1. Billy will clean the dirt from hard surfaces of their floors, pots, and pans. What will you suggest to him and what to use to perform his task?
A. Abrasives B. Acid C. degreaser D. detergent
2. Janjilyn will remove grease from the surfaces of oven tops counters and grill backsplashes in her kitchen. What cleaning agents will she use to
finish her task?
A. Abrasives B. Acid C. degreaser D. detergent
3. Crisa will remove mineral deposits and rust from the restroom facilities. What cleaning agent will she use?
A. Abrasives B. Acid C. degreaser D. detergent
4. Jose needs to get rid of grease which has burned on the surface of oven and grills. Which of the following cleaning materials will he use?
A. chlorine B. lemon juice C. solvent cleaners D. disinfectant
5. What do you call the most powerful type of cleaning agent that should be used with care because it can be poisonous and corrosive when not
diluted?
A. Abrasives B. Acid C. degreaser D. detergent
6. Which of the following causes the deterioration or eating away of metal?
A. corrosive B. abrasive C. solvent D. None of the above
7. Which of the following refers to something that is harsh or rough, often to an unpleasant degree?
A. corrosive B. abrasive C. solvent D. None of the above
8. Which of the following is the process of removing all visible dirt which includes food, soil, chemical residues, and allergens?
A. Cleaning B. Cultivating C. Eating D. None of the above
9. Which of the following is a multipurpose cleaner?
A. Vinegar B. Alcohol C. Ammonia D. None of the above
10. Which of the following define cleaning?
A. Cleaning is the removal of pathogens and visible dirt on the surface of tools and equipment.
B. Cleaning is the removal of soil and dirt on the surface of tools and equipment
C. Cleaning is the addition of soil and dirt on the surface of tools and equipment
D. Cleaning is the addition of pathogens on the surface of tools and equipment.
11. Which of the following define sanitizing?
A. Sanitizing is the removal of pathogens on the surface of the tools and equipment
B. Sanitizing is the removal of soil and dirt on the surface of tools and equipment
C. Sanitizing is the addition of pathogens on the surface of the tools and equipment.
D. Sanitizing is the addition of soil and dirt on the surface of tools and equipment
12. Which of the following are the materials needed in preparing all-purpose cleaner?
A. white vinegar, distilled water, castile soap, lemon juice
B. white vinegar, castile soap, lemon juice and essential oils
C. white vinegar, distilled water, lemon juice and essential oils
D. white vinegar, lemon juice, baking soda and essential oil
13. Which of the following are the materials needed in preparing glass cleaner?
A. distilled water, baking soda and essential oil
B. distilled water, baking soda and lemon juice
C. distilled water, castile soap and essential oil
D. distilled water, white vinegar, and alcohol
14. Which of the following items are approved chemical sanitizers EXCEPT ONE
A. Quaternary ammonium B. Iodine C. Chlorine D. Muriatic acid
15. 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
16. Which of the following is the proper order in washing the dishes?
A. Chinaware, glassware, utensils, silverware
B. Glassware, silverware, chinaware, utensils
C. Silverware, utensils, glassware, chinaware
D. Utensils, chinaware, silverware, glassware
17. What is the equipment to be used to mechanically wash, rinse, and sanitize the dishes?
A. Mechanical cleaner B. Mechanical disher C. Mechanical dishwasher D. Mechanical sanitize
18. 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
19. Which of the following are two ways to sanitize kitchen tools?
A. Cold method and chemical method C. Heat method and chemical method
B. Cold Method and soak method D. Heat method and water method
20. 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.
21. Where should you store frequently used kitchen tools like silverware and glassware?
A. In the most accessible location C. In the most inaccessible location
 B. In the most dark and hidden location D. in the most open location
22. Why is it important to store kitchen tools and equipment in a clean surface?
A. to contaminate bacteria in case of food contact C. to minimize contamination of food contact
B. to increase bacterial contamination D. to promote bacterial contamination
23. How do you store cups, bowls and glasses properly?
A. Must be inverted for storage C. Must be stored in dark places
B. Must be opened for storage D. Must be stored in the most inaccessible places
24. 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
25. The nonporous surface cutting board is best to use in preparing food. Which among these cutting boards is a porous type of cutting board?
A. Plastic B. Marble C. Wood D. pyro ceramic
26. This colored cutting board is for ready to eat foods such as cooked meat, poultry, and cooked fish. Which among these cutting boards?
A. Green B. Blue C. Red D. Yellow
27. Which of the following refers to foods that are spoiled or tainted because they either contain microorganisms, such as bacteria or parasites, or
toxic substances that make them unfit for consumption.
A. Food poisoning B. Food contamination C. Foodborne D. Food forensics
28. Which tool is difficult to clean because the food particles can lodge in and if not properly cleaned it can contaminate the food when it is next to
use? A. Strainer B. CHILLER C. Refrigerator D. OVEN TOASTER
29. What is the second step in cleaning the refrigerator or chiller?
A. Throw Away Any Expired or Moldy Food C. Disinfect with a Sanitizer
B. Empty Each Shelf of All Items D. Completely wipe down the interior of the refrigerator or chiller
30. Which of the following is NOT a mixing tool?
A. fork B. mixing bowl C. rubber scraper D. spatula
31. This tool is intended to make garnishes.
A. ball cutter B. butter curler C. channel knife D. zester
32. All of these kitchen appliances are considered equipment EXCEPT _____.
A. breadbasket B. chiller C. gas range D. oven
33. What is the best tool to use if you want to measure ¼ teaspoon of salt?
A. glass measuring cup B. measuring cup C. measuring spoon D. teaspoon
34. What is the best tool to be used in the absence of a wire whisk for mixing liquids?
A. fork B. scraper C. spoon D. wooden spoon
35. Which of the following is a sharp-edged scoop for cutting out balls of fruits and vegetables.
A. Scooper B. Zester C. Ball Cutter D. Channel knife
36. Which of the following is used to scrape off contents of bowls.
A. Stainless Spatula B. Rubber spatula C. Stainless Spoons D. Wooden Spoons
37. Which of the following is a chamber or compartment used for baking, heating, or drying.
A. Stove B. Oven C. Mincer D. Refrigerator
38. What do you call to containers have smooth, rounded interior surfaces with no creases to retain some mixture.
A. Colander B. Pan C. Casserole D. Mixing Bowls
39. Which of the following is the cook’s right hand, used for chopping, slicing, and dicing.
A. French knife B. Butcher's Knife C. Paring knife D. Channel Knife
40. Which of the following is NOT a basic tool in preparing appetizers?
A. blender B. chopping board C. French knife D. spatula
41. The following steps are usually done in preparing canapé, EXCEPT ONE?
A. Cut the bread horizontally.
B. Trim the crust from unsliced loaf of bread.
C. Toast the slices in the oven.
D. Cover with a thick layer of spread and cut into desired shapes.
42. All are ingredients of relishes EXCEPT,
A. carrot B. cucumber C. nata de coco D. tomato
43. Which is NOT a procedure in preparing oyster and clams cocktails?
A. Open fresh oysters and clams on the half shell.
B. Arrange on flat plates without ice.
C. Place cocktail sauce in a small cup.
D. Provide half slices of lemon.
44. Which is NOT true about fruit cocktail?
A. Fruits must be pleasantly tart and too sweet.
B. Fruits must be cut into desired shapes.
C. There should be an additional few drops of flavored liquor.
D. To provide tartness in fruits, fresh lemon or lime juice must be added.
45. Which of the following is NOT included in applying balance to plating?
A. color B. flavors C. shape D. texture
46. The following are elements of a buffet platter, EXCEPT
A. balance B. centerpiece C. garnish D. serving portions
47. All steps in designing the platter EXCEPT,
A. Plan ahead.
B. Get movement into your design.
C. Keep items not evenly.
D. Make garnish count.
48. Which of the following is NOT true about the accompaniments of appetizers?
A. It is a dish.
B. Enrich its taste
C. It complements the main food.
D. are extremely flavored seasonings
49. Which of the following principles is NOT applicable in platter presentation?
A. A simple design is best.
B. The platter should be eye-catching.
C. The food must be easy to handle and serve.
D. Once a bit of food has touched the tray, remove it.
50. Which of the following is a sample of accompaniments of appetizers?
A. Fried Onions B. Fried fish C. Fried meat D. Fried chicken
Prepared by:
MARK GILBERT L. TANDOC Checked by:
Subject Teacher
EDNA B. VELARIO
School Head

Approved by:

RUFO F. DELA CRUZ, Ed.D.

Public Schools District Supervisor

GOOD LUCK AND GODBLESS!!