Republic of the Philippines

Department of Education
Region X- NORTHERN MINDANAO
SCHOOLS DIVISION OF ILIGAN CITY

Technology and Livelihood Education 9 (Cookery)

1st Quarter Examination
S.Y 2023-2024

Name:_________________________________Grade & Sec.:____________Date:________

MULTIPLE CHOICE. Directions: Read the question carefully and select the best answer.
Encircle the letter of your answer.

1.Which of the following appetizers are made out of thin slices of bread in different shapes?
a.Relishes b. Cocktail c. Hors D’ Oeuvres d. Canape
2.Aling Tessie find 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
3.It is a 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
4.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
5.Which of the following situations is good housekeeping practice best shown?
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 program of regular cleaning of fixtures, furnitures and home
appliances
6.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
7.Your younger sister accidentally swallowed poison. What first aid treatment should you do?
a.Read the label of the poisonous material
b.Remove anything remaining in the mouth
c.Give her a glass of water or any fruit juice
d.Give her a spoonful of sugar or any kind of sweets
8.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
9.Which of the following should be practiced when using cutting board to reduce the spread of
bacteria?
a.Use the same chopping board for different kinds of food
b.Keep separate chopping board for your meat and your vegetables
c.Clean the chopping board if needed
d.Scrape chopping board before using
10. It is a French term which means “set in place” that is you have everything ready to cook and its
place.
 a. Miss en place b. Hors d oeuvres c. Mise en place d. Make en place

11.All of the following are the guideline for assembling canapés, EXCEPT.
a.Good mise en place. c. Keep it simple
b.Use high quality ingredients d. Arrange canapés attractively
12.It is an equipment used to chop, blend, mix, whip, puree, and liquefy all kinds of food.
a. Oven b. Freezers c. Blender d. Range
13.What do you call to the process of removing food and other types of soil from a surface, such
as dish or cutting board?
a. Storing b. Cleaning c. Sanitizing d. Dishwashing
14.This is done using heat, radiation, or chemicals
a. Rinsing b. Sanitizing c. Storing d. Cleaning
15.Marie 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
16.It is the most common sanitizing method used in restaurants.
a.Chemical sanitizing b.Steam sanitizing c. Hot water sanitizing d. Hot air
17.This equipment is used for keeping cold foods chilled for service.
a. Oven b. Freezers c. Chiller d. Refrigerator
18.All of the following are fundamentals of plating, EXCEPT.
a. Color b. Disarrangement on the plate c. Texture d. Shapes
19.What kitchen tool is designed to press potato and cooked vegetables.
a. Wire whip b. Zester c. Kitchen shear d. Potato masher
20.Which of the following is not a part of a canapes?
a. Base b. Garnish c. Spread d. Sauce
21.It has three parts such as base, spread and garnish.
a. Canape b. Hors D’Oeuvre c.relish d.garnish
22.. It is a combination of canapes, olives, stuffed celery, pickled radicand fish.
a. Cocktail b. . Appetizer c. Hors D’Oeuvre d. Finger foods
23. It a popular accompaniments potato chips, crackers and raw vegetables.
a.Friuts and Vegestables c. Relish
b. chips and dips d. Spread
24. It is usually juice of orange, pineapple, grapefruits, or tomatoes served with cold salads
dressings.
a. Relish c. Cocktail
b. Appetizer d. .garnish
25. These are pickled items which raw, crisp vegetables as carrots or celery sticks.
a. Friuts and Vegestables c. relish
b. . Finger foods d. . chips and dips
26. These are the simplest appetizer,they give an attractive appearance,fragrance, appealing
taste, and delicious flavor.
a. Friuts and Vegestables c. Friuts and Vegestables
b. Relish d. .garnish
27. These are appetizers wherein the only requirements is that you keep everything small enough
be picked up with finger and eaten with little mess.
a. Finger foods c. .garnish
b. chips and dips d. Spread
28. It may be in the form of fruits or vegetable juice mixed with little alcoholic beverage or seafood.
a. Relish c. garnish
b. Base d.cocktail
29. It is a part of canape that holds the spread and garnish
a. Base c. Spread
b.garnish d. Relish
30.Mis en place is a French term which means _________________________.
 a.“to put in place” c,“to collect all the ingredients”
b. “to cook d.”to serve”

“Aim for the moon. If you miss it, you may hit a star.”
-W. Clement Stone

ANSWER KEY:
1.D
2.A
3.A
4.D
5.D
6.C
7.B
8.A
9.B
10.A
11.A
12.C
13.B
14.B
15.D
16.C
17.C
18.B
19.D
20.D
21.A
22.C
23.B
24.B
25.C
26.A
27.A
28.D
29.A
30.A