Republic of the Philippines

Department of Education
Caraga Region
Division of Surigao del Sur
District of Lanuza
AGSAM INTEGRATED SCHOOL

First Quarter Examination in TLE_ COOKERY 9

I – Read each statement carefully and II – Multiple Choice. Read each statement
choose the tools, utensils, equipment that carefully and choose the letter that
corresponds to each function. corresponds to the answer.

1. It is commonly used in the kitchen 11. Foods which stimulate the appetite,
because it is lightweight, stylish and through their attractive appearance,
cheaper. fragrance or appealing flavor.
2. is the most common material, but it is a. Cocktails b. canapé
expensive. c. appetizers d. relishes
3. It is also called a vegetable strainer
and essential for various tasks from 12. These are usually juices of orange,
cleaning vegetables to straining pasta pineapple or tomatoes served with cold
or contents salad dressings.
4. These are wooden or plastic board a. Cocktails b. canapé
where meat, fruits and vegetables can c. appetizers d. relishes
be cut.
5. These are used to grate, shred, slice 13. These are pickled item which are raw,
and separate foods such as carrots, crisp vegetables.
cabbage and cheese. a. Cocktails b. canapé
6. A rubber or silicone tool to blend or c. appetizers d. relishes
scrape the food from the bowl, metal,
silicone or plastic egg turners or flippers 14. Are made out of thin slices of bread in
7. Enable you to grab easily and transfer different shapes.
larger food items, poultry or meat a. Cocktails b. canapé
portions to a serving platter, hot deep c. appetizers d. relishes
fryer, and plate.
8. It is used for blending, mixing, whipping 15. Small pieces or portions of highly
eggs or batter, and for blending seasoned food, usually served before meal
gravies, sauces, and soups. to induce and stimulate one’s appetite.
9. Have special compartment for meat, a. Cocktails b. canapé
fruits and vegetables to keep the c. appetizers d. relishes
moisture content of each type of food.
16. Small portions and usually display the
10. A chamber or compartment used for
characteristics found in most salad.
cooking, baking, heating, or drying.
a. chips and dips b. fresh fruits
c. finger foods d. petite salad
ALUMINUM STAINLESS STEEL
WHISKS OVEN 17. Variety of appetizers wherein the only
REFRIGERATOR CUTTING BOARDS requirement is that you keep everything small
COLANDERS SCRAPER enough to be picked up with the fingers.
TONGS GRATERS a. chips and dips b. fresh fruits
c. finger foods d. petite salad
 Republic of the Philippines
Department of Education
Caraga Region
Division of Surigao del Sur
District of Lanuza
AGSAM INTEGRATED SCHOOL

18. The simplest appetizer 27. Salted roe or eggs of the sturgeon
a. chips and dips b. fresh fruits a. Tapas b. Bruschetta
c. finger foods d. petite salad c. Antipasto d. Caviar

19. Popular accompaniments to potato 28. Slice of Italian bread that is tasted,
chips, crackers, and raw vegetables. rubbed with brushed garlic, served with
a. chips and dips b. fresh fruits topping like canapé.
c. finger foods d. petite salad a. Tapas b. Bruschetta
c. Antipasto d. Caviar
20. It is a combination of canapés, olives,
stuffed celery, pickled radishes and fish. 29. A principle in designing the platter in
a. cocktails b. Hors D’ oeuvres which you make a sketch by dividing the
c. canapé d. appetizers tray into six or eight sections.
a. Keep it simple.
21. Melba toast is a _____. b. Plan ahead.
a. canapé b. base c. Get movement into your design.
c. spread d. garnish d. Give the design a focal point.

22. Any food item or combination of items 30. Simplicity is more attractive than
placed on top of the spread which gives complicated designs.
color, design and texture or flavor accent a. Keep it simple.
to the canapé. b. Plan ahead.
a. canapé b. base c. Get movement into your design.
c. spread d. garnish d. Give the design a focal point.

23. Placed on top of the base so the 31. This could be a full, uncut chunk of the
garnish sticks to it without falling off. main food item, such as pate or a cold
a. canapé b. base roast, that has been accessorized and
c. spread d. garnish exhibited. It could be a different but
complementary item, such molded salmon
24. Finely chopped meat or fish are _____. mousse.
a. canapé b. base a. Appetizer b. Design
c. spread d. garnish c. Centerpiece d. Platter

25. Cucumber slices, tomatoes and onions 32. This refers to the division of the tray into
are example of _____. six or eight portions to make a
a. canapé b. base drawing that will assist you in creating a
c. spread d. garnish symmetrical and balanced design.
A. Plan ahead
26. An Italian appetizer which includes B. Give the design a focal point
cured meats, seafood, cheeses, relishes C. Keep everything in proportion
a. Tapas b. Bruschetta D. Get movement into your design
c. Antipasto d. Caviar
 Republic of the Philippines
Department of Education
Caraga Region
Division of Surigao del Sur
District of Lanuza
AGSAM INTEGRATED SCHOOL

33. The following are key terms in keeping 39. When making a recipe, why it is
the balance in presenting appetizers, important to utilize every bit of ingredients?
EXCEPT: A. To satisfy one’s stomach
A. Budget C. Shapes B. To create a lavish recipe
B. Flavor D. Texture C. Create wonders with raw materials left
D. To think an expensive dish from the
34. When presenting appetizers, why is it simplest ingredients
important to observe sanitary
precautions? 40. In utilizing trimmings one must possess
A. To satisfy the people’s stomach. the trait of being
B. To make the food more delicious. A. Clean C. Resourceful
C. To prevent the spread of diseases. B. Honest D. Thrifty
D. To create a meal that people would love.
A. Identify whether it is chemical or heat
35. Why are appetizers presented sanitizer.
artistically?
A. To help one digest the incoming main 41. Alcohol 44. Detergents
course. 42. Dry heat 45. Chlorine
B. To increase one’s hunger and prepare 43. Hot water
for the main course
C. To learn that foods can also be II – Classify the following ingredients
presented in an artistic way according to the parts of canapés.
D. To practice one’s artistic side since
appetizer presentation is an art base, spread, garnish

36. It refers to excess meat scraps that 46. Crackers

have been cut from larger pieces of meat 47. Tomatoes
and other food and are small to be used 48. Flavored butter
individually. 49. Miniature pancakes
A. Dish C. Recipe 50. Cheese
B. Ingredients D. Trimmings

37. What do you call the process of

preserving food using refrigeration?
A. Chilling C. Freezing
B. Cold storage D. Refrigerate

38. To maintain the freshness, quality, and

taste of your appetizer you need to
have the tools and equipment: EXCEPT
A. Chillers C. Pressure cooker
B. Containers D. Refrigerator