Republic of the Philippines

Region XII
Department of Education
Punong Grande National High School
Punong Grande, Banga, South Cotabato
School ID: 316705
C

FIRST PERIODICAL EXAMINATION IN TECHNOLOGY AND LIVELIHOOD EDUCATION

COOKERY 9

Name:_________________________________________________________ Score:___________________
Section:________________________________________________________ Date:___________________
Directions: Read and analyze the questions carefully. Write only the letter of your answer on your answer sheet of paper.
ANY FORMS OF ERASURES ARE CONSIDERED NULL AND VOID.

1. Pery went to supermarket of SM IloIlo to buy some stuff. He remembers that he needs to buy chemicals to
clean and break up dirt, soil and grease on surfaces of tableware, kitchen surfaces, and equipment, of his
apartment. What chemical is he going to buy?
a. abrasive cleaners c. detergents
b. chlorine d. solvent cleaners
2. Mark noticed that there is a rust in his kitchen sink, what chemicals is he going to use to remove the rust and
other mineral deposit in his kitchen?
a. abrasive cleaners c. detergent cleaners
b. acid cleaners d. solvent cleaners
3. Anthony bought muriatic acid to clean the mineral deposit in their bathroom. Upon opening, he pours the acid
directly to the floor where he inhaled the chemicals that resulted him hard to breath. He checked the
manufacturer’s direction immediately and realize that he didn’t follow the direction written on it. Is it really
important to read the manufacturer’s instruction?
a. Yes. Because the manufacture’s instruction is included in the bill so he need to read it.
b. No. You can watch YouTube tutorial on how to use it or ask friends from Twitter.
c. Yes. Because it can avoid potentially dangerous situations and minimize the risk of accidents, injuries,
or even fatalities.
d. No. You can apply your own techniques in using chemicals even without manufacturer’s instructions.
4. Joyce is a single mother on her ten years old daughter. At early age, she wants to teach her daughter a basic
household choir like dishwashing. How is she going to teach the procedure of dishwashing?
I. Sanitize
II. Scrape/ Pre-wash
III. Air-Dry
IV. Rinse using running water
V. Wash
VI.
a. V,IV,III,II,I c. II,V,IV,I,III
b. I,II,III,IV,V d. III,II,V,IV,I

5. Angel got home from the wet market; she is very tired and thirsty so she decided to drink water from fridge.
She gets a glass from the table and she noticed that there are some dusts on it. She always washes the glasses
so she knew that it is clean, what do you think is her proper thing to do to avoid dust in her glasses?
a. Replace the glasses into a disposable cup.
b. Prepare a paper towel beside the glasses so she can wipe it first before using.
c. Dust can’t be deadly, so it’s ok to use it even with dust.
d. She should store the glasses in the cupboard to avoid dust.
6. Which of the following is NOT included in suggested storage technique for kitchen equipment?
a. Used equipment may be placed at the cleaned surface of lower shelves in your cabinets.
b. Less used equipment may be placed at the upper part of the cabinet.
c. Before storing kitchen equipment, clean and disinfect storage areas and shelves first to ensure a safe
location.
d. Put the kitchen equipment under sink so it’s easy to get if needed and store after washing it.
7. Which kitchen area is place for good supply, such as canned goods, beverage, sometimes dishes and other
food supplies?
a. pantry area c. cooking area
b. dining area d. sink area
8. Sir Sandrix is a TLE teacher, he discussed that it is important to maintain high standards of cleanliness and
sanitation in the kitchen to prevent food contamination. He is referring to___________.
a. Cleaning the kitchen c. Using kitchen chemicals
b. Kitchen Hygiene d. Kitchen Rules
9. Hazel is very meticulous in the kitchen. She wants to keep her kitchen sanitized and hygienically clean. Why
is it important to have hygiene in the kitchen?
a. So that your friends think that you are genuinely clean in your kitchen.
b. To impress your visitors that you have a clean kitchen.
c. So that it will prevent illnesses and food poisoning due to food contamination
d. To earn more good reactions and feedback when you post it in social media.
10. Mutya owned an eatery in their place. She always cleans their kitchen’s working premises regularly and make
sure that it is also sanitized. Why is it important to regularly clean the kitchen’s working premises?
a. To show to her neighbor that her kitchen is always clean.
b. To make it look best to the eyes of her customers.
c. To make it look goods when she uploaded the pictures in social media.
d. To make it free from germs and bacteria.
11. Bernard wants to start a food business. Aside from quality food that he can offer, he also wants to maintain the
cleanliness and safety of his kitchen. What are the cleaning agents in sanitizing kitchen premises that he needs
to complete?
a. Alcohol,mop,soap,sanitizer
b. Sanitizer, humidifier,insect spray
c. Humidifier, odor deodorizer, insect spray, alcohol
d. Detergents, solvent cleaners, acid cleaners,abrasive cleaners
12. Lilibeth works in fast food chain and assigned in kitchen area. She always follows the kitchen schedule given
to her by her employer. Which of the following is the effect of following schedule of cleaning kitchen based
on enterprise procedures?
a. It gives you the feeling of satisfaction, when you get things done.
b. You become more organized in performing your daily task.
c. You save time, energy and resources when you plan task at home.
d. All the above statement is correct.
13. Today is your performance task in TLE and you’ll going to prepare vegetable dishes. While preparing the
ingredients, your groupmate Lena accidentally cuts her finger which resulted to severe bleeding. What first aid
is you going to apply?
a. Apply pressure using thick cloth on the cut and ask for medical help.
b. Wash the wound with soap and apply cream.
c. Guide Lena to sit and let the blood flow from her finger.
d. Tell Lena to sip and spit the blood in her finger to stop it from bleeding.
14. You and your friend John are taking recess at the canteen when all of the sudden he slips on the floor because
of the wet floor. You’ve notice that it is not that serious, what first aid is you going to apply?
a. Laugh at him, real friends laugh first before they offer help.
b. Get a stretcher and bring him in the nearest hospital.
c. Call his parents immediately and report what happen.
d. Help him in a sitting position carefully and note for any sign of pain, dizziness and discomfort.
15. Jecky will rinse bulk of cucumber that he needed in preparing appetizer, what tool is he going to used?
a. regular strainer c. sifter
b. colander d. cheesecloth
16. Glenda needs to prepare an appetizer that good for only few people. She needs small quantity of liquid and
dry ingredients. What tool is she going to used?
a. measuring spoon c. measuring cup for dry ingredients
b. measuring cup for liquid ingredients d. weighing scale
17. Glendy wants to get the remaining cream at the bowl but he didn’t know what tool is he going to used. What
will you suggest?
a. tablespoon c. rubber scraper
b. mixing spoon d. ladle
18. Eva ordered an appetizer which the main ingredients is shrimp with savory sauce. This appetizer is classified
as___________.
a. relishes c. canape’
b. cocktails d. hors d’ oeuvres
19. Alma always orders potato chips with dip in her favorite café. Her appetizer is called____________.
a. chips and dips c. carbs and dips
b. starch and dips d. none of the above
20. Mandy missed her class yesterday where their teacher in TLE asks them to bring basic ingredients in making
appetizer. She doesn’t have any time to go to the market to buy so she checks what is available in their house.
She saw a Fita bread in their pantry, a leftover Century Tuna in their table and cheese in their refrigerator.
What appetizer will she made out of those ingredients?
a. relishes c. canape’
b. cocktails d. hors d’ oeuvres
21. Mavy is invited in the 60th birthday of his friend’s grandmother. It is a big party where a lot of foods are in the
buffet and it is classified from appetizer up to dessert. In appetizer area, he saw fruits. He is confused because
for him fruits are desserts. Is fruit considered an appetizer?
a. Yes. According to buffet table so just eat.
b. No. Mavy is right, fruits are considered desserts.
c. Yes. They're the perfect combination of sweet and savory.
d. No. Your appetite will be ruined if you eat fruit first.
22. The radishes, zucchini and celery are common ingredients of _____________.
a. relishes c. petite salad
b. canape’ d. cocktails
23. The Antipasto, Bruschetta and Amuse Bouche are types of _________.
a. chips and dips c. canape’
b. cocktails d. hors d’ oeuvres
24. Antonette is reading an instruction on how to assemble Canape’. Which of the following is NOT included in
assembling canape’?
a. Assemble as close as possible to serving time.
b. Keep it exaggerated
c. Make sure that at least one of the ingredients is spicy in flavor.
d. Use high quality ingredients
25. Chef Jeypee make sure that all of the ingredients that he going to use is fresh and high quality. Why is it
important to consider the quality of ingredients, choose the BEST answer?
a. It has a significant impact on taste and flavor, nutrition, food safety, and consumer satisfaction.
b. Because it can raise the value of food being serve.
c. It enhances the flavor profile of the dish that makes the food more special.
d. If you use high quality ingredients, you can mark up the price of each food that good in the business.
26. Which of the following is NOT included in cold hors d’oeuvres?
a. rich hors d’oeuvres c. poor hors d’oeuvres
b. Grisson platter d. assorted hors d’oeuvres
27. What is the difference between hot and cold appetizer literally?
c. their names c. their ingredients
d. their temperatures d. their quality
28. Teacher Marlon, scheduled a performance task for his Grade 9 students, what tool is he going to use to
evaluate the finish product properly?
a. “Tantya” Method c. questionnaire
b. Interview d. rubrics
29. Ferdie’s group went to the market to buy ingredients they needed in preparing appetizer for their performance
tasks. What is the first thing that need to consider in buying ingredients?
a. the quality of ingredients c. the price of the ingredients
b. the uniqueness of the ingredients d. the maturity of ingredients
30. Which of the following is the most important thing to remember when preparing appetizers?
a. An appetizer should not be very hard to eat, it should be light yet tempting.
b. An appetizer should always be small but pricey.
c. An appetizer should always a bite size and little bit spicy to boost the appetite.
d. An appetizer can be exaggerated in presentation.
31. Laura is the owner of a small food business in town. She establishes safety procedures that her employees
need to follow. Why is it important to follow the safety procedures in a workplace?
a. Safety procedures ensure the safety and wellbeing of employees.
b. Safety procedures are also in place to ensure that no employee is harmed.
c. Safety procedures make sure safer working environments benefit from fewer accidents.
d. All of the statements are correct.
 32. Ernie is a newly hired janitor in McJolly fastfood. He was advised to disinfect the workplace but he didn’t
how. Arrange the procedure for disinfecting premises for him.
I. Apply solution to hand, non-porous surface thoroughly wetting it with cloth, mop, and sponge.
II. Sponge on mop or allow to air dry.
III. Use a spray device for spray application.
IV. Rinse all surfaces that come in contact with food.
V. Preliminary cleaning is required.
a. III,II,I,IV,V c. I,II,III,IV,V
b. V,I,II,III,IV, d. V,IV,III,II,I
33. Edna’s mother always advises her to always clean the kitchen especially after using it. Is it really important to
maintain the cleanliness in the kitchen?
a. Yes. Because it is required that a woman should always do the chores inside the house.
b. No.You and your family member are always prepare and eat in your house, just live the way it is.
c. Yes.Because you eliminate harmful microorganisms and maintain good hygiene while preparing meals
for your family.
d. No. That’s her mother told her, she can disobey it especially in her lazy days.
34. Which of the following is NOT included in fundamentals of plating?
a. balance c. price
b. portion size d. arrangement on the plate
35. Merly studied Culinary Arts in a prestigious culinary school where she learned her skills in plating and
presentation of food. How does plating affect food presentation?
a. It adds value to the dining experience, and provides room for a higher mark-up on your food.
b. It gives the customer something to post in social media even its not taste good
c. It adds something to talk about even after dining.
d. None of the statements are correct.
36. Arabella imagined what her food presentation will looks like in their performance task in TLE Subject. She
believes that in designing the platter, planning ahead is a must. Why? Choose the BEST answer.
a. So, it’s easy for her what to do in their performance task.
b. Planning ahead helps to boost the level of productivity and the outcome of results.
c. It helps to enhance the food presentation.
d. Avoid time consuming during the performance task.
37. Dylan and his friends visited one of the famous restaurant in town. They are amaze on the instagramable
presentation of food where they even don’t like to eat it. As for saying, “People Eat with their Eyes
First” .This saying refers to______________________.
a. It’s a literal way of putting food in their eyes to look closely how it looks like.
b. You need to be a good cook and to provide excellent meals for your customers.
c. Meaning the food is season, sustainably produced, low-climate impact, and the highest animal welfare
standards.
d. Means that a person's perception of food is influenced by its visual appearance before they taste it.
38. The following are the accompaniments for appetizers, which one is NOT included?
a. sauce and dressing c. vegetables and fruit
b. dressing d. noodles
39. Emelou make her own canape’ appetizer, but it looks pale and not appetizing so she decided to add tuna as an
accompaniment. Why we need to add accompaniment in every meal?
a. Because some foods are not appetizing without accompaniment.
b. You can add accompaniment as long that you have budget.
c. It can enhance the food, gives an eye appeal and stimulates appetite of the dishes with satisfaction.
d. Adding accompaniment is a choice.
40. Lucia heard in your TLE class that its better to add accompaniment to the appetizer to enhance the food and
stimulates appetite of the dish with satisfaction. Lucia in her excitement wants to add different accompaniment
which is not harmonious to the taste of food. As a friend, what are you going to tell her?
a. It is a great choice of accompaniments is highly needed to fit the types of appetizers.
b. As a friend, I don’t want her t be offended so I will let her in her decision.
c. As long that she is the one who pays for expenses in buying different accompaniments, then let her be.
d. I will let her see and taste the result of her finish product so that she’ll realize that not all ingredients are
considered an accompaniment.
41. Lory prepare an appetizer Sweet Bacon Wrapped Hotdogs for their family lunch. What will she use to hold the
bacon wrapped in hotdogs?
a. matches stick c. water
b. toothpick d. pin
42. Why is it important that the appetizers are presented attractively and creatively using condiments?
a. because it is included in the rubrics.
b. because it helps elevate the entire dish.
c. because it is required to present the food like that
d. All the statements are correct.
43. Katherine think of a technique on how to present their appetizer more attractive in their culminating activity. How
can an appetizer presentation can be more attractive and appropriate to the occasion?
a. Create variety in shapes, textures, colors, and flavors.
b. Make the garnish colorful even it’s not edible.
c. Use expensive plates.
d. Use monochromatic ingredients of appetizers
44. Ms. Adison is a TLE teacher that always check the sanitation in TLE Laboratory. Why it is important to observed
proper sanitary practices?
a. because it is required in the workplace to follow it.
b. because it is a requirement to have a sanitary permit in the city hall.
c. promotes health, improves the quality of the environment and thus, the quality of life in a community.
d. it refers to the safe collection, transportation, treatment and disposal of human wastes.
45. Aling Martha have different color-coded chopping boards in her kitchen. Is it necessary to have a color-coded
chopping board in sanitary practices in presenting appetizers?
a. Yes. It helps to minimize the risk of cross-contamination by ensuring that high and low risk foods, such as
raw meat and salad vegetables, are kept separate.
b.No. It’s ok to use one kind of chopping board in your house. Not all are capable of having more than one
chopping board.
c. Yes. Your kitchen will be look aesthetic because of the different chopping boards.
d. Maybe. It depends if a one person affords to buy different chopping boards.
46. Mr. Peer doesn’t want to waste any ingredients during their laboratory time. He wants to save every bit of
ingredients because for him, it is essential. Why is it essential to use every bit of ingredients?
a. because it included in the grading criteria of rubrics.
b. to maximize use and cut cost.
c. because that is what the mentor said so.
d. none of these are correct.
47. In preparing a dish there is always what we say “excess ingredients” or also called cut outs. If you are in the
kitchen, do you think it is ok to just threw the cut outs away?
a. Yes. Cut outs or trimmed ingredients can be throw aways immediately, just get the big part of ingredients that
you can use.
b. No. Ingredient is important and cost money, it would be a total waste to just throw it away, you just need to
be resourceful.
c. Maybe. It depends on how meticulous are you when it comes to the ingredients of food.
d. None of these are correct.
48. Which of the following is NOT included in common materials used for packaging appetizer?
a. plastic c. wood
b. glass d. aluminum
49. Why do we need to consider the proper way of storing our appetizer?
a. to use the storing equipment
b. so that you have something to later on.
c. to maintain freshness and quality.
d. so that you have something to offer to your visitor.
50. Elena use glass as a packaging of her food business because it is an excellent and completely neutral oxygen barrier when in
contact with food. Which of the following is the disadvantage of using glass?
a. it is heavy c. it is fragile
b. it is expensive d. all of these

Prepared by: LEANDRO G. PALENCIA