COOKERY 9 1st To 4th PT Summative Test QZ 7

TABLE OF SPECIFICATION
TLE COOKERY GRADE 9 DIAGNOSTIC TEST
COMPETENCIES NUMBER OF NUMBER

ITEMS ITEMS NUMBER OF DAYS
Tools and equipment used in the 3
preparation of foods 13 1-12, 16
Use of chemicals in cleaning and 3

sanitizing kitchen tools, equipment
and working premises 3 15, 17, 18
Clean and sanitize kitchen tools, 5 21-25 5
equipment and premises
Identify types of Salad 7 26-32 5
Tools and equipment used in the

4 33-36 1
preparation of sandwiches
Identify types of Sandwiches 4 37-40 3
Purpose of storing desserts 1 41 1
Ingredients in making desserts 4 42-45 3
Packaging materials 1 46 2
Presentation of Desserts 4 47-50 5
TOTAL NUMBER OF DAYS 30

DIAGNOSTIC TEST IN TLE -IX (COOKERY)
NAME : DATE :
SECTION : TEACHER :
I. Direction: Mulitiple Choice. Read the following statements carefully. Choose the letter that best
describe the statement and write your answer on the space provided before the number.
1. The most commonly used material in making kitchen tool, because it is lightweight, atttractive
and less expensive.
a. Stainless Steel b. Aluminum c. Glass d. Cast iron
2. The special coating applied inside aluminum or steel pots and pans that prevents food from
sticking on the pan
a. Aluminum b. double boiler c. Teflon d. Cast iron
3. This is used when then temperature in cooking must kept below boiling and keep warm.
4. This material is durable but must be kept oiled to avoid rusting.
a. Cast iron b. double boiler c. Teflon d. Aluminum
5. This material is very expensive but more easier to clean and shine and will not wear easily.
6. This material is not practical for top or surface cooking, and great care is needed to ensure
its shelf life.
7. It is used for various tasks from cleaning vegetables to straining pasta or contents.
a. Kitchen shears b. funnels c. graters d. colanders
8. It is used to level off ingredients when measuring and to spread frosting and sandwich filling.
a. Spatula b. scraper c. Butter knife d. Chef's knife
9. A rubber or silicone tool used to blend or to get all of the food from the bowl.
10. It is used for blending, mixing, whipping eggs or batter and blending gravies for sauce.
a. whisk b. scraper c. spatula d. wooden spoon
11. It is used to core, peel, and section fruits and vegetables. The blades are short and concave.
a. Paring knife b. citrus knife c. french knife d. kitchen knife
12. A very useful appliance used to chop, blend, mix, whip, puree, grate and liquify all kinds of food
a. mixer b. rolling pin c. microwave oven d. Blender
13. The factor that influence the cleaning process that needs complete removal and will affect the
cleaning compound used along with the method of cleaning.
a. Temperature b. water c. soil d. mechanical force
14. It is as simple as hand scrubbing with a brush or as complex as turbulent flow and pressure inside a
a pipeline. This aids in soil removal and typically reduces time and concentration requirements.
15. Commonly referred as degreasers used on surfaces where grease has burned on.
a. Detergents b. Solvent cleaners c. acid cleaners d. abrasives
16. It is used to scrape vegetables, such as carrots and potatoes, and to peel fruits. The best
ones are made of stainless steel with sharp double blade that swivel's.
a. Paring knife b. vegetable peeler c. kitchen shears d. kitchen knives
17. These are cleaning agents, solvents or any substance used to wash tablewares, surfaces
and equipment in the kitchen
18. Used this periodically in removing mineral deposits and other soils that detergents cannot
eliminates, such as lime build up and rust.
a. acid cleaners b. detergents c. abrasives d. solvent cleaners
19. The most popular method of sanitizing that involves the use of hot water and steam.
a. raditon b. chemical c. thermal d. all of the above
20. The best factor to consider in using the chemical sanitizer.
a. It should be non-corrosive to metal surfaces. c. It can penetrate small cracks and crevices.
b. Approved for food contact surface application d. is non-selective to microbial groups.
21. 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 a program of regular cleaning of fixtures, furniture and home appliances
22. 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
23. Which of the following is the proper order in washing the dishes?
a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensils
24. Which of the following is the proper order/steps in cleaning kitchen premises?
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil residues
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces sanitizing agent
a. 4 3 2 1 b. 2 3 1 4 c. 3 2 1 4 d. 1 2 3 4
25. 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
26. The salad that must be balance and harmonize with the rest of the meal.
a. Appetizer salad c. Accompaniment salad
b. Side dish salad d. Separate course salad
27. These salad must be very light without filling. It is serve after the main course to cleanse
the palate and refresh the appetite.
a. Separate course salad c. Accompaniment salad
b. Side dish salad d. Main course salad
28. Salad that should be large enough to serve as a full meal and should contain protein.
a. Separate course salad c. Accompaniment salad
b. Side dish salad d. Main course salad
29. Are mixture of foods that are held together or bound with a dressing usually a thick
dressing like mayonnaise.
a. vegetable salad b. side dish salad c. Green salad d. bound salad
30. Salad ingredients are arranged on plate rather than being mixed together.
a. vegetable salad c. Green salad
b. Bound salad d. Composed salad
31. The salad that must be balance and harmonize with the rest of the meal.
a. Appetizer salad c. Accompaniment salad
b. Side dish salad d. Separate course salad
32.. Which of the following structures of a salad is an edible decorative item that gives
eye appeal and adds flavor to the food?
a. Body b. Garnish c. Base d. Dressing
33. A small flat, round bladed utensil that is serrated on one side and smooth on the other
a. Spatula b. Sandwich spatula c. Butter knife d. Chef's knife
34. Designed for thick sandwiches, it is maded to cut easily and quickly, it has offset blade.
a. Deli knife b. Paring knife c. Sandwich knife d. Serrated knife
35. A knife with a sharp edge that has saw-like notches or teeth.
36. These are flat heated surfaces where food is directly cooked.
a. Grills/griddles b. Salamanders c. Bread toaster d. Microwave oven
37. A Flat italian bread, a cousin of pizza but an inch more thicker and rich in olive oil.
a. Lavash b. Totillas c. Focaccia d. Pita
38. Rolls including sourdough and ciabatta, split horizontally. It works well for grilled sandwiches
a. Sandwich rolls b. Rye bread c. French and italian bread d. White bread
39. These are long rectangular loaves that provide square slices. It is one of the most versatile
sandwich bread, it comes in various flavors and goes well with everything
a. Rye bread c. White bread
b. Whole wheat bread d. French and italian bread
40. Also called a toasted sandwiches, simple sandwich that are buttered on the outside
and browned on the griddle.
a. Grilled Sandwiches c. Regular Hot Sandwiches
b. Deep Fried Sandwiches d. Hot Open-Faced Sandwiches
41. The purpose of storing desserts is to

a. increase its volume c. improve palatability
b. soften food tissues d. enhance freshness and quality
42. Which of these sauce is best for simple dessert?

a. cold b. light c. hot fudg d. rich
43. The following are thickening agents used in preparation of sauce EXCEPT
A. baking powder b. cornstarch c. cream d. Egg
44. Which of the following is considered as the simplest dessert?

a. custard b. fruits c. gelatin d. puddings
45. It is the mixture of flour and water used to make crepes, and pancakes.
a. Butter b. puddings c. batter d. sauce
46. Which of the following materials is made from wood pulp and used for flexible packaging of goods.
a. cellophane b. glass c. metal d. paper
47. Which of the following cannot be used as garnishing in dessert?

a. fruit b. nut c. chocolate d. flower
48. Which of the following guidelines should NOT be practiced in plating dessert?
a. layer flavors and texture c. don't crowd the plate
b. Make garnishes edible d. use monotype plate
49. Which of the following sanitary practices is NOT true in storing desserts?
a. wash utensils and equipment thoroughly c. store foods and ingredients in a dry place
b. keep away from food when you are ill d. safeguard the food during distribution
50. In plating and presenting food, which among the following statement is related to texture?
a. enhances plate presentation c. add visual interest to the food
b. plays important part in plate presentation d. serve as frame of the presentation
FIRST PERIODICAL TEST IN TLE -IX (COOKERY)

KEY TO CORRECTION
1b 11. a 21. d 31. c 41. d

2c 12. d 22. b 32. B 42. d
3b 13. c 23. d 33. b 43. a
4a 14. d 24. c 34. a 44. b
5a 15. b 25. b 35. D 45 .c
6c 16. b 26. C 36. a 46. d
7d 17. a 27. A 37. C 47. d
8a 18. a 28. D 38. C 48. c
9b 19. c 29. D 39. C 49. b
10 a 20. b 30. D 40. A 50. c
ssure inside a
ome appliances
nd food soil residues
read of bacteria?
ging of goods.
PICANAN NATIONL HIGH SCHOOL
FIRST QUARTER EXAMINATION
TLE 9 (COOKERY)
October 26-27, 2023
NAME : DATE :
SECTION : TEACHER :
I. Direction: Mulitiple Choice. Read the following statements carefully. Choose the letter that best
describe the statement and write your answer on the space provided before the number.
and less expensive.
sticking on the pan

its shelf life.
a. mixer b. rolling pin c. microwave oven d. Blender
16. It is used to scrape vegetables, such as carrots and potatoes, and to peel fruits. The best
ones are made of stainless steel with sharp double blade that swivel's.
a. Paring knife b. vegetable peeler c. kitchen shears d. kitchen knives
17. These are cleaning agents, solvents or any substance used to wash tablewares, surfaces
and equipment in the kitchen
18. Used this periodically in removing mineral deposits and other soils that detergents cannot
eliminates, such as lime build up and rust.
a. acid cleaners b. detergents c. abrasives d. solvent cleaners
19. The most popular method of sanitizing that involves the use of hot water and steam.
a. raditon b. chemical c. thermal d. all of the above
20. The best factor to consider in using the chemical sanitizer.

a. It should be non-corrosive to metal surfaces. c. It can penetrate small cracks and crevices.
b. Approved for food contact surface application d. is non-selective to microbial groups.
21. Who introduced appetizers as a buffet food in the early third century B.C.
a. Americans b. Romans c. Bristish d. Athenians
22. The juices of oranges, pineapple , or grapefruit served with cold salad dressing mix
with little alcohol.
a. cocktails b. canape c. relishes d. finger foods
23. Are variety of appetizers wherein the only requirement is that you keep everything
small enough to be eaten with a little mess.
a. relishes b. finger foods c. canape d. cocktails
24. Pickled item which are raw, crisp vegetables such as juliene carrots or celery sticks.
25. Bite-size open faced sandwich consists of bread, spread, a topping and garnish.
a. finger foods b. relishes c. cocktails d. canape
26. Refers to small portions of highly seasoned foods, it can be served hot or cold.
a. hors d' oeuvres b. crudites c. antipasto d. petite salad
27. The popular accompaniments to potato chipsand raw vegetables, serve with thick sauce.
a. crudites b. chips and dips c. hors d' oeuvres d. antipasto
28. Small portions of vegetable, or fruits served with dressing and display all the characteris
found in salad.
29. An italian appetizer which includes cured meat, seafood items, cheese, hard cooked eggs.
a. antipasto b. hors d' oeuvres c. chips and dips d. crudites
30. A tiny appetizer or hors d' ouevres offered to guest before they order menu, it is the
chefs best cook food of the day.
a. antipasto b. caviar c. amuse bouche d. bruschetta
31. A salted roe, or eggs of the sturgeon or from other fish, which is good as appetizer
32. It holds the spread and garnish. It should be firmer and give a pleasing texture and crispness to the canapé.
a. melba toast b. crackers c. bread toast d. base
33. It is placed on top of the base of the canape, so the garnish sticks to it without falling off.
a. spread b. toppings c. syrup d. cream
34. Any food item or combination of items placed on top of the spread which usually gives color, design,
and texture or flavor accent to the canapé.
a. spread b. base c. garnish d. cream
35. A slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil,
served with toppings like canapes
36. A small food item intended to be eaten with wine and are intended to be eaten immediately.
a. tapas b. amuse bouche c. bruschetta d. antipasto
37. It is small pieces or portions of highly seasoned food, usually served before a meal to stimulate one’s appetite
a. appetizer b. hamburger c. dessert d. salad dressing
38. 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. motivated c. passionate d. committed
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 a program of regular cleaning of fixtures, furniture and home appliances
40. 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
a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensils
42. Which of the following is the proper order/steps in cleaning kitchen premises?
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil residues
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces sanitizing agent
a. 4 3 2 1 b. 2 3 1 4 c. 3 2 1 4 d. 1 2 3 4
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
44. This is important for presentation as well as costing. The amount of food should match the size of the plate.
a. Design b. portion size c. texture d. plating
45. This may be an uncut portion of the main food item, such as pate or cold roast, decorated and displayed whole.
a. centerpiece b. portion size c. design d. plating
46. Any mixture of spread that is an accompaniment to raw vegetables, and sometime potato chips and crackers
a. syrup b. dip c. chips d. cheese
47. Pickled onion, polenta cut-outs, cucumbler slices are classified as what part of the canape'?
a. Garnish b. spread c. base d. syrup
48. Cheese, fish, meat , asparagus tips are classified as what part of the canape?
49. Flavored butted, flavored cream and mayonnaise are classified as what part of the canape?
50. The ingredients must be prepared ahead of time so that final assembly may go quickly and smoothly.
a. mise en place b. Plating c. desing d. harmony
FIRST PERIODICAL TEST IN TLE -IX (COOKERY)
KEY TO CORRECTION
1b 11. a 21. d 31.b 41. d

2c 12. d 22. a 32. d 42. c
3b 13. c 23. b 33. a 43. b
4a 14. d 24.c 34. c 44. b
5a 15. b 25.d 35. d 45. a
6c 16. b 26. a 36. a 46. b
7d 17. a 27.b 37. a 47. c
8a 18. a 28.d 38. d 48. a
9b 19. c 29.a 39. d 49. b
10 a 20. b 30.c 40. b 50. a
TLE COOKERY GRADE 9
COMPETENCIES NUMBER OF NUMBER

ITEMS ITEMS NUMBER OF DAYS
Tools and equipment used in the 3
preparation of foods 12 1-12, 16
Use of chemicals in cleaning and 3

sanitizing kitchen tools, equipment
and working premises 3 15, 17, 18
Clean and sanitize kitchen tools, 13, 14, 19,20, 39,
9 10
equipment and premises 40-43
Identify the origin of appetizer 1 20 1
Perform Mise en place 1 50 1
Prepare a range of appetizers 17 22-38 25
Present a range of Appetizers 7 44-50 10
TOTAL NUMBER OF DAYS 53

NAME: DATE:
GRADE & SECTION: TEACHER:
I. Direction: Mulitiple Choice. Read the following statements carefully. Choose the letter that best descrives
the statement and write your answer on the space provided before the number
and less expensive.
sticking on the pan
its shelf life.
a. mixer b. rolling pin d. Blender
16. Aling Tina find it hard to remove tough soilds from used pots. It does not respond to different cleaning
agents she used. If you will help her, which of the following will you recommend that can solve her problem?
17. Angel owns a restaurant. She is awake up to 12 midnight in order to supervise the business and sees to it
that she has enough supply of materials the next day. This kind of character shows that she is.
a. creative b. passionate c. motivated d. committed
a. emptying the garbage can every other day c. spraying air freshener before and leaving the room
b. implement program of regular cleaning procedures.d. using imported sanitizing materials
a. glassware, silverware, chinaware, utensils c. silverware, utensils, glassware, chinaware
b. utensils, chinaware, silverware, glass ware d. chinaware, silverware, utensils, glassware
a. use the same chopping board for different foods c. use separate chopping board for meat and vegetable
b. clean chopping board if needed d. scrape chopping board before using
21. It involves the use of hot water or steam, which is common in restaurant to sanitize kitchen tools.
a. Thermal sanitizsing b. chemical sanitizing c. radiation d. disinfection
22. Who introduced appetizers as a buffet food in the early third century B.C.
a. Americans b. Romans c. Bristish d. Athenians
23. The juices of oranges, pineapple , or grapefruit served with cold salad dressing mix with little alcohol.
24. Are variety of appetizers wherein the only requirement is that you keep everything small enough to be
eaten with a little mess.
a. relishes b. finger foods c. canape d. cocktails
25. Pickled item which are raw, crisp vegetables such as juliene carrots or celery sticks.
26. Bite-size open faced sandwich consists of bread, spread, a topping and garnish.
a. finger foods b. relishes c. cocktails d. canape
27. Refers to small portions of highly seasoned foods, it can be served hot or cold.
28. The popular accompaniments to potato chips, crackers and raw vegetables, serve with thick sauce.
a. crudites b. chips and dips c. hors d' oeuvres d. antipasto
29. Small portions of vegetable, or fruits served with dressing and display all the characteris found in salad.
30. An italian appetizer which includes cured meat, seafood items, cheese, hard cooked eggs or relishes
a. antipasto b. hors d' oeuvres c. chips and dips d. crudites
31. A tiny appetizer or hors d' ouevres offered to guest before they order menu, it is the chefs best of the day
32. A salted roe, or eggs of the sturgeon or from other fish, which is good as appetizer
a. antipasto b. caviar c. amuse bouche d. tapas
33. A small food item intended to be eaten with wine or other drinks usually in bars.
a. Tapas b. bruschetta c. antipasto d. hors d' oeuvres
34. The part of the canape that holds the toppings, usually a bread cutouts, a cracker or a toast.
a. Spread b. garnish c. base d. relishes
35 Any food item placed on top of the spread which usually gives colors, design and texture to canape.
a. relishes b. base c. spread d. garnish
36. The art of modifying, processing, arranging or decorating food to enhance its aesthetic appeal.
a. plating b. balance c. portion size d. center piece
37. The uncut portion of the main food item such as pate or cold roast, decorated or displayed whole.
with slices of serving portions on the side that arrange artistically.
a. centerpiece b. platter c. balance d. portion size
38. It is used in making butter curls and good for decorating.

a. zester b. butter curler c. channel knife d. ball butter
39. Small hand tool used in making garnishes

a. butter cutter b. ball cutter c. zester d. channel knife
40. A sharp edged scoop for cutting out balss of fruits and vegetable
a. zester b. butter curler c. channel knife d. ball butter
41. A french term which means to set in place, that is you have everything ready to cook and in its place.
a. mise' en place b. aimer encore c. faire la cuisine d. delicieux
42. A food which stimulate the appetite, though their attactive appearance, fragrance or appealing flavor.
a. coctails b. hors d' oeuvres c. appetizer d. dessert
43. Which of the following has a correct ing ingredients in making canape.
a. tiny biscuits, polenta cutouts, meat c. miniature pancakes, cucumber slices, fish
b. cracker, butter, asparagus tip d. radish slices, cheese, tomatoes
43. Which of the following has a correct ing ingredients in making canape.
a. tiny biscuits, polenta cutouts, meat c. miniature pancakes, cucumber slices, fish
b. cracker, butter, asparagus tip d. radish slices, chee
44. Which of the following ingredients best describe a bruschetta.

a. toasted garlic, sesame oil, tomatoes c. toasted bread, brushed garlic, olive oil and garnish
b. toasted bred, olive oil, garlic d. toasted bread, spread, cured meat and garnish
45. Which is the correct procedure in assembling canape.

a. keep it simple, good mise en place, selection of harmonious flavor, arrange the base, put the garnish
b. make sure one ingredient is spicy, arrange the base, good mise en place, topped with garnish, put the spread
c. arrange canape attractively on the tray, arrange the base, put the garnish, followed by the spread.
d. follow mise en place, arrange the base, put the spread topped with garnish, make it simple, arrange on tray
46. Which is the correct procedure in making relishes.
a. select fresh vegetables, cut into sticks, dip the vegetable in a short time with ice wate, serve with dips.
b. arranged vegetables, in crushed ice to maintain crispnes, cut into bite size, select fresh vegetables with dips
c. arrange on the plate, cut into bite size, served with dips
d. select fresh vegetable, dip in ice water, cut into bite size, arranged on the plate, serve with dips
47. Which is NOT applicable in serving fruit cocktails.
a. use only sweet fruit and pleasantly tart.
b. cut fruits into desired shapes.
c. add fresh lemon or lime juice to provide necessary tartness.
d. A simple wedge of lemon lime is a refreshing cocktail
48. Which is NOT part of the rules of good menu balance in plating.
a. color b. texture c. portion size d. costing
49. In basic principle in platter presentation, which is a best element in a buffet platter.
a. food should be arranged from bigger to smaller
b. make a centerpiece to represent a small portion of a main food item.
c. use suitable platter like mirrors, chinaware, plastic ware, wood that is suitable for food
d. Think of a platter as a whole
50. Which is the following that best describe an appetizer
a. The eye eats first
b. The style is appetizing
c. The smell is boost appetite
d. Stimulant food
1b
2c
3b
4a
5a
6c
7d
8a
9b
10 a
11 a
12 d
13 c
14 d
15 b
16 d
17 d
18 b
19 a
20 c
21 a
22 d
23 a
24 b
25 c
26 d
27 a
28 b
29 d
30 a
31 c
32 b
33 a
34 c
35 d
36 a
37 a
38 b
39 d
40 d
41 a
42 c
43 b
44 c
45 d
46 a
47 a
48 d
49 b
50 a
pread
tray
dips
NAME: DATE:
I. Enumeration
9. Refers to ingredients such as sliced or cooked meat, poultry and cheese
10. It is called the heart of the sandwich.
11. A flat italian bread cut into squares split and file.
12. Unleavened cornmeal baked on a hot stone.
13. Breads that are raised by chemical action of baking powder.
14. A very thin flat bread that is used for burritos and tacos
15. A flat bread with pocket that is perfect for stuffing
16. This are excellent choice for different sandwiches that comes in different sizes and shapes
17. A stronger tasting bread
18. A classic bread that is nutritionally superior to white bread and more compact and brown in color
19.Small and rectangular, when softened in water, can be rolled around a stuffing to
to make a pinwheel sandwich
20. It is also called toasted sandwiches, are simple sandwiches that are buttered on the outside
and browned on a griddle.
21. A plain sandwich made of two slices of bread. Butter, mayonnaise or a prepared spread may be used.
22. A made with more than two slices or bread and with several ingredients in the filling.
23. Also called toasted sandwiches.
24. Are made by dipping sandwiches in beaten egg and sometimes in bread crumbs and fry.
25. Sandwiches in which the fillings are wrapped, like a mexican burrito, or similar flat bread.
26. Flavored breads with dips like quesadillas and burritos
27. These are small fancy sandwiches.
28. It make use of one kind of bread with the filling on top.
29. Simple sandwiches consist of hot fillings, usually meat but sometimes fish, grilled vegetable etc.
30. Are made of bread cut lengtwise, flatten, put some spread and rolled.
IV. ENUMERATION
Types of Fillings Storing Techniques for Sandwiches

1 11
2 12
13
TYPES OF BREAD 14
3 15
4
5
6
7
TLE-COOKERY 9
SECOND PERIODICAL TEST
LESSON COMPETENCIES LEVEL OF DIFFICU

Number % of Number of Item Easy
of Days Items Items Placement 30%
1. Tools, equipment, 1. Identify tools and equipment
and utensils needed in needed in the preparation of
preparing salad and salad and dressing 2 5 3 1-3 3
dressing 2. Clean,
sanitize, and prepare tools and
equipment based on desired
task.
2. Classification of
salads according to
ingredients 1. Identify ingredients according 3 7.5 4 4-7 4
to the given recipe
3. Classification of 1. Prepare ingredients based on

salads according to the required form and time 2 5 3 8-10 3
place in the meal frame
4. Components of 1. Identify the components of

salads salad 3 7.5 4 11-14 4
5.Importatnt
1. Identify the factors to consider
consideration in salad 5 12.5 6 15-20 1
in salad preparation
preparation
1. Select and use correct

6. Tools equipment
equipment in praparing salads 5 12.5 6 21-26
needed in salad making
and dressings
7. Methods of
1.Prepare variety of salad 10 25 12 27-38
preparing salad
8. Kinds of salad 1. Identify the different kinds of

dressing and their salad and dressings and their 10 25 12 39-50
ingredients ingredients
40 50 15
LEVEL OF DIFFICULTY
average difficult
50% 20%
7 5
7 5
25 10
NAME THE SANDWICHES AND WRITE IF HOT OR COLD
grilled sandwich filled rolls / pita / focaccia pin wheel
tea sandwich regular cold sandwich multi-decker sandwich
open-faced sandwich wrap / rolled sandwich deep-fried sandwich
hot open-faced sandwich
II. ENUMERATION
Types of Fillings Example of Loaf Bread Give example of Moist Fillings
1. 8. 17.
2 9. 18.
10 19.
Types of Bread 20.
3 Give example of Dry Fillings
4. 11.
5 12.
6 13
7 14.
15
16
TLE-COOKERY 9
THIRD PERIODICAL TEST
LESSON COMPETENCIES LEVEL OF DIFFICULTY

Number % of Number of Item Easy average difficult
of Days Items Items Placement 30% 50% 20%
1. Tools, equipment, and 1. Identify tools and equipment
utensils needed in preparing needed in the preparation of
sandwiches sandwiches 2 5 3 1-3 3
2. Clean, sanitize, and
prepare tools and equipment
based on desired task.
2. Variety of ingredients in
preparing sandwiches
1. Identify ingredients according 3 7.5 4 4-7 4
to the given recipe
3. Common culinary
1. identify industry terms related
terms/industry terms used
to sandwiches 2 5 3 8-10 3
with regards to sandwiches
4. Components of a 1. Identify the components of a

sandwiches sandwich 3 7.5 4 11-14 4
5. types of bread suited for a 1. Identify bread suited for a

sandwich sandwich 5 12.5 6 15-20 1 5
1. Select appropriate method for

preparing sandwiches
6. Methods of preparing 2.Select / prepare fillings and
sandwiches. spread
3.Select / prepare glazes and
sauces 5 12.5 6 21-26 6
7. Portion control of
1. Tools used for portion control 10 25 12 27-38 7 5
sandwich and its ingredients
8. Safety and hygienic

practices in preparing 1. Storing sandwiches properly 10 25 12 39-50 7 5
sandwiches
40 50 15 25 10
NAME: DATE:
I. Direction: Write the CAPITAL LETTER that corresponds to your answer on the space provided
before the number.
B 1. A small flat, round bladed utensil that is serrated on one side and smooth on the other
A 2. Designed for thick sandwiches, it is maded to cut easily and quickly, it has offset blade.
C 3. A knife with a sharp edge that has saw-like notches or teeth.
A 4. These are flat heated surfaces where food is directly cooked.
C 5. A Flat italian bread, a cousin of pizza but an inch more thicker and rich in olive oil.
C 6. Rolls including sourdough and ciabatta, split horizontally. It works well for grilled sandwiches
C 7. These are long rectangular loaves that provide square slices. It is one of the most versatile
sandwich bread, it comes in various flavors and goes well with everything 1, A 11. c
a. Rye bread c. White bread 2. A 12, a
b. Whole wheat bread d. French and italian bread 3. D 13. a
A 8. Also called a toasted sandwiches, simple sandwich that are buttered on the outside 4. A 14. a
and browned on the griddle. 5. C 15. c
a. Grilled Sandwiches c. Regular Hot Sandwiches 6. C 16. b
b. Deep Fried Sandwiches d. Hot Open-Faced Sandwiches 7. c 17.b
C 9. Refers to ingredients such as sliced or cooked meat, poultry and cheese 8. a 18.d
a. Meat fillings c. Dry Fillings 9. c 19.d
b. Poultry fillings d. Moist Fillings 10. c 20. b
C 10. It is called the heart of the sandwich.
a. bread b. garnishes c. Fillings d. condiments
C 11. A flat italian bread cut into squares split and file.
a. lavash b. Ciabatta c. Focaccia d. Pita
A 12. Unleavened cornmeal baked on a hot stone.
a. Tortilla b. Focaccia c. Pita d. Lavash
A 13. Breads that are raised by chemical action of baking powder.
a. Quick Breads b. Buns and Rolls c. yeast bread d. wraps
A 14. A very thin flat bread that is used for burritos and tacos
C 15. A flat bread with pocket that is perfect for stuffing
B 16. This are excellent choice for different sandwiches that comes in different sizes and shapes
a. Quick Breads b. Buns and Rolls c. yeast bread d. wraps
B 17. A stronger tasting bread
a. White Bread b. Rye bread c. French Bread d. whole wheat bread
D 18. A classic bread that is nutritionally superior to white bread and more compact and brown in color
a. White Bread b. Rye bread c. French Bread d. whole wheat bread
D 19.Small and rectangular, when softened in water, can be rolled around a stuffing to
to make a pinwheel sandwich
B 20. It is also called toasted sandwiches, are simple sandwiches that are buttered on the outside
and browned on a griddle.
a. deep fried sandwich b. grilled sandwich c. regular hot sandwiches d. filled rolls
Page 1
II. Direction: Below are statements describing the types of ingredients used in preparation of sandwiches.
Identify the correct word/term and write in the space provided before the number.
CHEESE 1. These are sliced thinly, firm texture, and act as a binder, and moistener.
BREAD 2. A staple food prepared by cooking a dough of flour, water and other ingredients.
VEGETABLES 3. These are indispensable in sandwich making because it add texture, flavor & color.
BEEF PRODUCTS 4. Sliced or roast beef, hamburger patties, steaks and corned beef.
POULTRY 5. Chicken or turkey breasts, tenderly cooked and seasoned.
FISH AND SHELLFISH 6. Popular seafood which are highly perishable and should be kept chilled
CONDIMENTS 7. These are relishes, olive oil and chutneys that give a lift to a sandwich
BUTTER 8. It protects the bread from moisture, you can use mixer to whipped or use margarine
as its substitute
MAYONNAISE 9. It is often preferred than butter as a spread because it contributes more flavor
It should be served immediately after opening and kept refrigerated until served.
PORK PRODUCTS 10. Roast pork, barbeque pork, ham and bacon
III. Directions: Identify the name of the sandwich describe below and write the name of the sandwich
in the column "HOT" if it is hot sandwich and column "COLD" if it is cold sandwich.
HOT COLD
1 regular cold sandwich
2 multi-decker sandwich
3 grilled sandwich
4 deep fried sandwich
5 wrapped/rolled sandwich
6 filled rolls, focaccia or pita
7 tea sandwiches
8 open-faced sandwich open-faced sandwich
9 regular hot sandwich
10 pinwheel sandwich

IV. ENUMERATION
Types of Fillings Purposes of Spread

1 moist fillings 8 to protect the bread from soaking up moisture from filling
2 dry fillings 9 they add flavor
10 they add moisture
Types of Bread
3 yeast bread Storing Techniques for Sandwiches
4 buns and rolls 11 wrapping
5 flat breads 12 packaging materials
6 wraps 13 cold storage
7 quick breads 14 chilling
15 freezing / refrigeration
Life is like a Sandwich - The more you add to it, the better it becomes!
good luck!
KEY TO CORRECTION
1 B 11 C
2 A 12 A
3 C 13 A
4 A 14 A
5 C 15 C
6 C 16 B
7 C 17 B
8 A 18 D
9 C 19 D
10 C 20 B
CHEESE 1. These are sliced thinly, firm texture, and act as a binder, and moistener.
BREAD 2. A staple food prepared by cooking a dough of flour, water and other ingredients.
VEGETABLES 3. These are indispensable in sandwich making because it add texture, flavor & color.
BEEF PRODUCTS 4. Sliced or roast beef, hamburger patties, steaks and corned beef.
POULTRY 5. Chicken or turkey breasts, tenderly cooked and seasoned.
FISH AND SHELLFISH 6. Popular seafood which are highly perishable and should be kept chilled
CONDIMENTS 7. These are relishes, olive oil and chutneys that give a lift to a sandwich
BUTTER 8. It protects the bread from moisture, you can use mixer to whipped or use margarine
as its substitute
MAYONNAISE 9. It is often preferred than butter as a spread because it contributes more flavor
PORK PRODUCTS 10. Roast pork, barbeque pork, ham and bacon
III. Directions: Identify the name of the sandwich describe below and write the name of the sandwich
in the column "HOT" if it is hot sandwich and column "COLD" if it is cold sandwich.
HOT COLD
1 1.regular cold sandwich
2 2.multi-decker sandwich
3 grilled sandwich
4 deep fried sandwich
5 wrapped/rolled sandwich
6 6.filled rolls, focaccia or pita
7 7.tea sandwiches
8 open-faced sandwich 8.open-faced sandwich
9 regular hot sandwich
10 10.pinwheel sandwich

IV. ENUMERATION
1 moist fillings 8 to protect the bread from soaking up moisture from filling
2 dry fillings 9 they add flavor
10 they add moisture
Types of Bread
5 flat breads 12 packaging materials
7 quick breads 14 chilling
15 freezing / refrigeration
NAME: DATE:
before the number.
a. Rye bread c. White bread
b. Whole wheat bread d. French and italian bread
a. Grilled Sandwiches c. Regular Hot Sandwiches
b. Deep Fried Sandwiches d. Hot Open-Faced Sandwiches
9. Refers to ingredients such as sliced or cooked meat, poultry and cheese
a. Meat fillings c. Dry Fillings
b. Poultry fillings d. Moist Fillings
10. It is called the heart of the sandwich.
a. Bread c. Fillings
b. Garnishes d. Condiments
II. Direction: Below are statements describing the types of ingredients used in preparation of sandwiches.
Identify the correct word/term and write in the space provided before the number.
1. These are sliced thinly, firm texture, and act as a binder, and moistener.
2. A staple food prepared by cooking a dough of flour, water and other ingredients.
3. These are indispensable in sandwich making because it add texture, flavor & color.
4. Sliced or roast beef, hamburger patties, steaks and corned beef.
5. Chicken or turkey breasts, tenderly cooked and seasoned.
6. Popular seafood which are highly perishable and should be kept chilled
7. These are relishes, olive oil and chutneys that give a lift to a sandwich
8. It protects the bread from moisture, you can use mixer to whipped or use margarine
as its substitute
9. It is often preferred than butter as a spread because it contributes more flavor
10. Roast pork, barbeque pork, ham and bacon
III. Directions: Identify the name of the sandwich describe below and write HOT if it is classified as hot
sandwich and write COLD if is cold sandwich AFTER names.
1. A plain sandwich made of two slices of bread. Butter, mayonnaise or a prepared spread may be used. 1
2. A made with more than two slices or bread and with several ingredients in the filling. 2
3. Also called toasted sandwiches. 3
4. Are made by dipping sandwiches in beaten egg and sometimes in bread crumbs and fry. 4
5. Sandwiches in which the fillings are wrapped, like a mexican burrito, or similar flat bread. 5
6. Flavored breads with dips like quesadillas and burritos 6
7. These are small fancy sandwiches. 7
8. It make use of one kind of bread with the filling on top. 8
9. Simple sandwiches consist of hot fillings, usually meat but sometimes fish, grilled vegetable etc. 9
10. Are made of bread cut lengtwise, flatten, put some spread and rolled. 10
2 2. a deli knife
3 3. serrated knife
5 12. Focaccia
6 13. French and italian bread
8 grilled sandwich
9 dry fillings
10 fillings
II.
1. cheese
2. bread
3. vegetable
4. beef products
5. poultry
6. fish and shellfish
7. condiments
8. butter
9. mayonnaise
10. pork products
III.
HOT COLD
regular cold sandwich
multi decker sandwich
grilled sandwich
deep fried sandwich
wrapped / rolled sandwich
filled rolls, focaccia or pita bread
tea sandwich
open-faced sandwich
regular hot sandwich
pinwheel sandwich
Technology and Livelihood Education IX (Cookery)
FOURTH QUARTER - QUIZ NO. 1
NAME: DATE:
I. IDENTIFICATION. Direction: Write the correct anwer on the space provided.

1. This ingredient is often used as decoration for both hot and cold dessert.
2. The simple mixture of flour and water.
3. A soft confection made of butter, sugar and chocolate.
4. A delightful contrast to a vanilla ice cream or cold pudding.
5. A flavored liquid blend of ingredients that enhances dessert.
6. Used to set cold moulded desserts, also for set creams and glazes.
7. The common element of all desserts. Used it in almost all desserts.
8. It is available in whole, chopped, ground, roasted or caramelized.
9. Type of sauce wit dairy products like milk, eggs, butter etc.
10. Sauce made of fruis either fresh or cooked with sugar.
11. Melted to easily blend into fillings and butters, can be moulded and shape.
12. Sauce suited for simple dessert.
13. Sugar used in most common recipe
14. Sugar used for making hot sauce as it produce caramel flavor.
15. Sauce used for rich dessert.
II. ENUMERATION
The reasons for eating dessert

1.
2.
3.
Types of Dessert KINDS OF SUGAR

4. 17.
5. 18.
6. 19.
7.
8. Types of Frozen Dessert
9. 20.
10 21.
22.
Characteristics of good fruit dessert
11. Characteristic of Soft Custard
12. 23.
13. 24.
25.
Three types of cheese base on consistency
14.
15.
16.
Key to Correction
TEST I. TEST II.
1. c. Accompaniment salad 1. cheese
2. a. separate course salad 2. bread
3. d. main course salad 3. vegetable
4. b. bound salad 4. beef products
5. d. composed salad 5. poultry
6. d. marinated 6. fish and shellfish
7. b. garnish 7. condiments
8. b. sandwich spatula 8. butter
9. a deli knife 9. mayonnaise
10. serrated knife 10. pork products
11. a grills/griddles
12. Focaccia
13. French and italian bread
14. White bread
15. A grilled sandwich
TEST III.
HOT COLD
1. regular cold sandwich
2. multi decker sandwich
3. grilled sandwich
4. deep fried sandwich
5. wrapped / rolled sandwich
6. filled rolls, focaccia or pita bread
7. tea sandwich
8. open-faced sandwich
9. regular hot sandwich
10. pinwheel sandwich
TEST IV.
1 dry fillings 8 to add moisture
2 moist fillings 9 to add flavor
10 to add texture
Types of Bread
5 flat bread 12 packaging materials
7 quick bread 14 chilling
15 freezing
refrigeration
SUMMATIVE IN SALAD - COOKERY GRADE 9
NAME: DATE:
before the number. Strictly NO erasures.
1. The term "bound" in bound salad is often used for traditional mixtures of what ingredients?
a. cooked protein, starch and vegetable c. vegetable, nuts and meats
b. fruits, pasta and meats d. seafood, meat and pasta
2. Which of the following is NOT compatible with pineapple and coconut in salad preparation
a. chicken b. pork c. tuna d. shrimp
3. This ingredient usually made for molded salad is made with sweetened prepared mixes with
artificial flavor and color, but most chefs used unflavored one and relying on fruit juices for flavor.
a. fruit cocktails b. vegetable c. seafoods d. gelatin
4. Salad that can be served as a full meal because it contains subtantial portion of meat,
poultry, seafood, fruits and vegetabl
a. Appetizer Salad b. Main course salad c. Accompaniment salad d. dessert salad
5.The salad that are usually sweet and may contain fruit, gelatin, nuts and cream
a. fruit salad b. vegetable salad c. gelatin salad d. side dish salad
6. This salad should be light and flavorful, heavier salad are less appropriate to serve.
a. side dish sal b. appetizer salad c. composed salad d. bound salad
7. Which of the following guidelines is NOT included in making vegetable salad.
a. Cooked to a firm, crisp texture and good colorc. Drained and chilled before using.
b. Cooked until completely tender and overcookd. Marinated or soaked in seasone liquid.
8. Which of the following procedures for quantity of green salad production is the last step to do?
a. Arrange salad plate on worktables. c. prepare all ingredients
b. Add dressing before serving d. refrigerate until serving
9. Which considerations are essential in choosing ingredients for high quality salads?
a. quality and quantity c. Freshness and variety
b. texture and color d. crispiness and taste
10. The best procedure in using canned fruits and other juicy items.
a. It must be well drained c. Put all the items in the salad to make more ouput
b. use the juice for preparing the salad d. select only the fruits that you like.
11. Which is NOT an important factor to consider in salad preparation
a. Quality of Ingredients c. Eye appeal
b. Simplicity d. Placement on the table
12. Flavors and texture of all components should be _____________or provide pleasing contrast.
a. planned b. kept c. harmonize d. simplified
13. Some fruit discolor when cut and should be dipped into ______such as tart fruit juice.
a. a water b. an acide c. a cream d. lemon
14. Cooked ingredients must be thoroughtly ________, before mixing with mayonnaise
a. cooked b. hot c. cooled d. mixed
15. Neat, accurate cutting of ingredients is important because the shapes adds ______________.
a. eye appeal b. texture c. harmony d. balance
16. Cooked vegetables should have a firm, _________ texture and good color.
a. flavorful b. drained c. fixed d. crisp
NAME:________________________________________________________
17. Potatoes should be cooked ______, then peeled and cut in order to preserve freshness
a. quartered b. chopped c. sliced d. whole
18. The placement of broken or less attractive pieces of fruits in salad.
a. the bottom so it will not easily see c. the top, to easily remove
b. the garbage, because it will not look good d. middle part of salad
a. quality and quantity c. freshness and variety
a. Cooked to a firm, crisp texture and good colorc. Thoroughly drained and chilled before using
b. Cooked until completely tender and overcookd. Marinated or soaked in a seasoned liquid
21. Which of the following is not a factor to consider in salad preparation?

a. Contrast and harmony of colores c. Arrangement of food
b. Quality of ingredients d. Proper food combinations
22. Which of the following procedures for quantity green salad production is the last step to do?
a. Arrange salad plates on worktables c. Prepare all ingredients
b. Add dressing before serving d. Refrigerate until serving
23. Which of the following ingredients is not used in making French dressing?
a. Egg yolk b. oil c. vinegar d. sugar
24. Other stabilizer used in making other dressings.
a. water b. starches c. vinegar d. oil
25. Which of this is NOT included in safety and hygienic practices in storing salad and dressing
a. Green salads are plated in hot plate. c. Dressing is added only before serving
b. Refrigerate salad before serving d. avoid plating salad more than 2 hours.
26. In washing fruits and vegetables, which of these should not be done.
a. Wash with cool, clean running water c. Avoid using soap or detergents.
b. Don't wash well the organic fruits and vegetabd. Wash all produce before peeling it
ENUMERATION:
26. A salad tool used to remove excess water from the salad greens.
27. Used to hold salad ingredients for mixing or tossing.
28. "Salad sets" with big salad bowls, serving bowls and servers, and big enough for tossing.
29. A seasoned liquid or semi liquid added to the body of the salad to give flavor.
30. The salad that stimulate appetite which has the fresh crisp ingredients and attractive.
31. These salad must be very light without filling. It is a light salad that served before dessert
33. Salads made of mixtures of ingredients that are held together usually with a thick dressing.
36. A metal blade attached to hande, use to remove outer skin of fruits and vegetables
37. This tool should have exclusive for meat use and other for fruits and vegetable to avoid
38. An essential Ingredients in mayonnaise and other emulsified dressing that bound together.
39. Usually a cup-shaped leaves of lettuce, that holds and give height to salad
APLAYA NATIONAL HIGH SCHOOL -ANNEX
SECOND PERIODICAL TEST in COOKERY 9
NAME: DATE:
before the number. Strictly NO erasures.
1. A salad tool used to remove excess water from the salad greens.
a. Mixing bowl b. Salad server c. salad spinner d. cutting boards
2. Used to hold salad ingredients for mixing or tossing.
a. Knives b. Cutting boards c. mixing bowls d. salad server
3. "Salad sets" with big salad bowls, serving bowls and servers. It should be big enough for tossing
4. In preparing vegetable, grain, legumes and pasta salad. What ingredient should be added to
starch items to enhance the color, flavor and nutritional balance of salad.
a. dressing b. vegetables c. nuts d. meat
5. The term "bound" in bound salad is often used for traditional mixtures of what ingredients?
6. Which of the following is NOT compatible with pineapple and coconut in salad preparation
7. This ingredient usually made for molded salad is made with sweetened prepared mixes with
8. The salad that stimulate appetite which has the fresh crisp ingredients and attractive.
a. Accompaniment salad b. side dish salad c. appetizer salad d.separate course salad.
9. These salad must be very light without filling. It is a light salad that served before dessert
10. Salad that can be served as a full meal because it contains subtantial portion of meat,
poultry, seafood, fruits and vegetable.
a. vegetable salad b.composed salad c. fruit salad d. bound salad
12. Salads made of mixtures of ingredients that are held together usually with a thick dressing.
a. Green Salads b. vegetable salads c. composed salads d. bound salads
a. side dish salad b. appetizer salad c. composed salad d. bound salad
a. Cooked to a firm, crisp texture and good color. c. Drained and chilled before using.
b. Cooked until completely tender and overcooked. d. Marinated or soaked in seasone liquid.
16. Which of the following procedures for quantity of green salad production is the last step to do?
18. Which is the guidelines is NOT applicable in making Vegetable, legumes and Pasta salad?
a. Grains and pasta should be marinated for a long time to absorb the flavoring.
b. Cooked vegetables to a firm, crisp texture and good color.
c. Cut vegetable as close as possible to serving time.
d. Vegetable should be chilled before using.
19. In making bound salad, you can use leftover meats or fish provided…
a. You will cooked it again
b. It have been handled according to rules of sanitation and food management.
c. It is appropriate with other ingredients used.
d. It is fully covered with mayonnaise and other ingredients
20. Which is the best guideline in making dessert salad.
a. You can use the juice of canned fruits, to make the salad more fruitier.
b. If vegetable and fruits salad are being prepared, vegetable should prepared first.
c. Do not dipped some fruits into acid or fruit juices to avoid discoloration.
d. Broken or less attractive pieces should be placed on the bottom and good pieces on top.
21. Tools or equipment used for salad toppings to be broiled or grilled.
a. Turbo broiler b. pressure cooker c. grill pan d. oven
22. This tool has a curved end, with a row of round holes, and press fruits peels.
a. peeler b. zester c. knife d. grater
23. A metal blade attached to hande, use to remove outer skin of fruits and vegetables
24. This tool should have exclusive for meat use and other for fruits and vegetable to avoid
cross contamination.
a. knife b. mixing bowl c. pan d. cutting boards
25. Which of the material that need great care to ensure long shelf life?
a. Aluminum b. glass c . Cast iron d. stainles steel
26. Which of the following knife is used for trimming and cutting vegetables and fruits
a. butcher knife b. paring knite c. kitchen shears d. french knife
27. The best procedure in using canned fruits and other juicy items.
28. Which is NOT an important factor to consider in salad preparation
29. Flavors and texture of all components should be _____________or provide pleasing contrast.
30. Some fruit discolor when cut and should be dipped into ______such as tart fruit juice.
31. Cooked ingredients must be thoroughtly ________, before mixing with mayonnaise
32. Neat, accurate cutting of ingredients is important because the shapes adds ______________.
33. Cooked vegetables should have a firm, _________ texture and good color.
34. Potatoes should be cooked ______, then peeled and cut in order to preserve freshness
35. The placement of broken or less attractive pieces of fruits in salad.
a. Cooked to a firm, crisp texture and good color c. Thoroughly drained and chilled before using
b. Cooked until completely tender and overcooked d. Marinated or soaked in a seasoned liquid
38. Which of the following is not a factor to consider in salad preparation?

39. Which of the following procedures for quantity green salad production is the last step to do?
40. Which of the following ingredients is not used in making French dressing?
41. Which of the following structures of a salad is an edible decorative item that gives eye appeal?
a. body b. garnish c. base d. dressing
42. The type of emulsions in salad dressing in which the ingredients are the same with mayonnaise.
a. Temporary b. Vinaigrette c. dressing c. permanent
43. Other stabilizer used in making other dressings.

44. Which of this is NOT included in safety and hygienic practices in storing salad and dressing
45. In washing fruits and vegetables, which of these should not be done.
b. Don't wash well the organic fruits and vegetables d. Wash all produce before peeling it
46. An essential Ingredients in mayonnaise and other emulsified dressing that bound together.
a. oil b. vinegar c. sugar d. eggyolk
47. Usually a cup-shaped leaves of lettuce, that holds and give height to salad
a. base b. garnish c. body d. dressing
49. Which is NOT a correct procedure in making mayonnaise.

a. Measure the seasonings into bowl, add egg mix well
b. Add the measured acid (vinegar or lemon) at ounce
c. Gradually add the first 1/2 cup of the oil, almost drop by drop, beating well. T
d. Transfer to the covered refrigerator jar and store.
50. The following are the Guidelines in arranging salad EXCEPT one.
a. Keep the salad on the rim of the plate c. Cut ingredients neatly
b. Strive for a good balance of colors d. Height helps make a salad attractive
Answer Key
1 C 26 B
2 C 27 A
3 B 28 D
4 B 29 C
5 A 30 B
6 C 31 C
7 D 32 A
8 C 33 D
9 D 34 D
10 B 35 D
11 B 36 C
12 C 37 B
13 A 38 C
14 A 39 B
15 B 40 A
16 B 41 A
17 C 42 D
18 A 43 B
19 B 44 A
20 D 45 B
21 C 46 D
22 B 47 A
23 A 48 D
24 D 49 B
25 B 50 A
TLE-COOKERY 9
SECOND PERIODICAL TEST
LESSON COMPETENCIES LEVEL OF DIFFICULTY

Number % of Number of Item Easy average difficult
of Days Items Items Placement 30% 50% 20%
1. Tools, equipment, 1. Identify tools and equipment
and utensils needed in needed in the preparation of
preparing salad and salad and dressing 2 5 3 1-3 3
dressing 2. Clean,
sanitize, and prepare tools and
equipment based on desired
task.
2. Classification of
salads according to
ingredients 1. Identify ingredients according 3 7.5 4 4-7 4
to the given recipe
3. Classification of 1. Prepare ingredients based on

salads according to the required form and time 2 5 3 8-10 3
place in the meal frame
4. Components of 1. Identify the components of

salads salad 3 7.5 4 11-14 4
5.Importatnt
1. Identify the factors to consider
consideration in salad 5 12.5 6 15-20 1 5
in salad preparation
preparation
1. Select and use correct

6. Tools equipment
equipment in praparing salads 5 12.5 6 21-26 6
needed in salad making
and dressings
7. Methods of
1.Prepare variety of salad 10 25 12 27-38 7 5
preparing salad
8. Kinds of salad 1. Identify the different kinds of

dressing and their salad and dressings and their 10 25 12 39-50 7 5
ingredients ingredients
40 50 15 25 10
NAME: DATE:
before the number.
C 1. A salad tool used to remove excess water from the salad greens.
C 2. Used to hold salad ingredients for mixing or tossing.

a. Knives b. Cutting boards c. mixing bowls d. salad server
B 3. "Salad sets" with big salad bowls, serving bowls and servers. It should be big enough for tossing
B 4. In preparing vegetable, grain, legumes and pasta salad. What ingredient should be added to
starch items to enhance the color, flavor and nutritional balance of salad.
a. dressing b. vegetables c. nuts d. meat
A 5. The term "bound" in bound salad is often used for traditional mixtures of what ingredients?
C 6. Which of the following is NOT compatible with pineapple and coconut in salad preparation
D 7. This ingredient usually made for molded salad is made with sweetened prepared mixes with
C 8. The salad that stimulate appetite which has the fresh crisp ingredients and attractive.
D 9. These salad must be very light without filling. It is a light salad that served before dessert
B 10. Salad that can be served as a full meal because it contains subtantial portion of meat,
poultry, seafood, fruits and vegetable.
B 11. Salad ingredients are arranged on plate rather than being mixed together.
a. vegetable salad b.composed salad c. fruit salad d. bound salad
C 12. Salads made of mixtures of ingredients that are held together usually with a thick dressing.
a. Green Salads b. vegetable salads c. composed salads d. bound salads
A 13.The salad that are usually sweet and may contain fruit, gelatin, nuts and cream
A 14. This salad should be light and flavorful, heavier salad are less appropriate to serve.
a. side dish salad b. appetizer salad c. composed salad d. bound salad
B 15. Which of the following guidelines is NOT included in making vegetable salad.
a. Cooked to a firm, crisp texture and good color. c. Drained and chilled before using.
b. Cooked until completely tender and overcooked. d. Marinated or soaked in seasone liquid.
B 16. Which of the following procedures for quantity of green salad production is the last step to do?
C 17. Which considerations are essential in choosing ingredients for high quality salads?
A 18. Which is the guidelines is NOT applicable in making Vegetable, legumes and Pasta salad?
a. Grains and pasta should be marinated for a long time to absorb the flavoring.
b. Cooked vegetables to a firm, crisp texture and good color.
c. Cut vegetable as close as possible to serving time.
d. Vegetable should be chilled before using.
B 19. In making bound salad, you can use leftover meats or fish provided…
a. You will cooked it again
b. It have been handled according to rules of sanitation and food management.
c. It is appropriate with other ingredients used.
d. It is fully covered with mayonnaise and other ingredients
D 20. Which is the best guideline in making dessert salad.

a. You can use the juice of canned fruits, to make the salad more fruitier.
b. If vegetable and fruits salad are being prepared, vegetable should prepared first.
c. Do not dipped some fruits into acid or fruit juices to avoid discoloration.
d. Broken or less attractive pieces should be placed on the bottom and good pieces on top.
C 21. Tools or equipment used for salad toppings to be broiled or grilled.

a. Turbo broiler b. pressure cooker c. grill pan d. oven
B 22. This tool has a curved end, with a row of round holes, and press fruits peels.
A 23. A metal blade attached to hande, use to remove outer skin of fruits and vegetables
D 24. This tool should have exclusive for meat use and other for fruits and vegetable to avoid
cross contamination.
a. knife b. mixing bowl c. pan d. cutting boards
B 25. Which of the material that need great care to ensure long shelf life?
a. Aluminum b. glass c . Cast iron d. stainles steel
B 26. Which of the following knife is used for trimming and cutting vegetables and fruits
a. butcher knife b. paring knite c. kitchen shears d. french knife
A 27. The best procedure in using canned fruits and other juicy items.
D 28. Which is NOT an important factor to consider in salad preparation

C 29. Flavors and texture of all components should be _____________or provide pleasing contrast.
B 30. Some fruit discolor when cut and should be dipped into ______such as tart fruit juice.
C 31. Cooked ingredients must be thoroughtly ________, before mixing with mayonnaise
A 32. Neat, accurate cutting of ingredients is important because the shapes adds ______________.
D 33. Cooked vegetables should have a firm, _________ texture and good color.
D 34. Potatoes should be cooked ______, then peeled and cut in order to preserve freshness
D 35. The placement of broken or less attractive pieces of fruits in salad.
C 36. Which considerations are essential in choosing ingredients for high quality salads?
B 37. Which of the following guidelines is NOT included in making vegetable salad.
a. Cooked to a firm, crisp texture and good color c. Thoroughly drained and chilled before using
b. Cooked until completely tender and overcooked d. Marinated or soaked in a seasoned liquid
C 38. Which of the following is not a factor to consider in salad preparation?

B 39. Which of the following procedures for quantity green salad production is the last step to do?
A 40. Which of the following ingredients is not used in making French dressing?
A 41. Which of the following structures of a salad is an edible decorative item that gives eye appeal?
a. body b. garnish c. base d. dressing
D 42. The type of emulsions in salad dressing in which the ingredients are the same with mayonnaise.
a. Temporary b. Vinaigrette c. dressing c. permanent
B 43. Other stabilizer used in making other dressings.

A 44. Which of this is NOT included in safety and hygienic practices in storing salad and dressing
B 45. In washing fruits and vegetables, which of these should not be done.
b. Don't wash well the organic fruits and vegetables d. Wash all produce before peeling it
D 46. An essential Ingredients in mayonnaise and other emulsified dressing that bound together.
a. oil b. vinegar c. sugar d. eggyolk
A 47. Usually a cup-shaped leaves of lettuce, that holds and give height to salad
D 48. A seasoned liquid or semi liquid added to the body of the salad to give flavor.
B 49. Which is NOT a correct procedure in making mayonnaise.

a. Measure the seasonings into bowl, add egg mix well
b. Add the measured acid (vinegar or lemon) at ounce
c. Gradually add the first 1/2 cup of the oil, almost drop by drop, beating well. T
d. Transfer to the covered refrigerator jar and store.
A 50. The following are the Guidelines in arranging salad EXCEPT one.
a. Keep the salad on the rim of the plate c. Cut ingredients neatly
b. Strive for a good balance of colors d. Height helps make a salad attractive

Answer Key
1 C 26 B
2 C 27 A
3 B 28 D
4 B 29 C
5 A 30 B
6 C 31 C
7 D 32 A
8 C 33 D
9 D 34 D
10 B 35 D
11 B 36 C
12 C 37 B
13 A 38 C
14 A 39 B
15 B 40 A
16 B 41 A
17 C 42 D
18 A 43 B
19 B 44 A
20 D 45 B
21 C 46 D
22 B 47 A
23 A 48 D
24 D 49 B
25 B 50 A
FOURTH PERIODICAL EXAMINATION IN COOKERY GRADE 9
NAME: DATE:
I. Direction read the statement carefully and choose th answer that best describes the statement.
Encircle the letter of your answer.

a. increase its volume c. improve palatability
b. soften food tissues d. enhance freshness and quality
a. cold b. light c. hot fudge d. rich
3. The following are thickening agents used in preparation of sauce EXCEPT
4. Which of the following is considered as the simplest dessert?
a. custard b. fruits c. gelatin d. puddings
a. Butter b. puddings c. batter d. sauce
6. What is the process of putting your product into containers for easy distribution.
a. packaging b. labelling c. wrapping d. storing
7. This term refers to packaging in large standardized containers for efficient shipping and handling.
a. aseptically b. bulk c. packaging containerization
a. cellophane b. glass c. metal d. paper
9. A thin and transparent material that is made of cellulose and contains variable amount of water soffener.
a. cellophone b. glass c. metal d. paper
10. This packaging material is transparent and able to withstand heat treatments such as sterilization.
a. cellophone b. glass c. metal d. paper
11. Which tools is used for whipping eggs or butter, and for blending gravies, sauces and soups?
a. grater b. spatula c. whisks d. scraper

II. IDENTIFICATION. Direction: Write the correct anwer on the space provided.
II. ENUMERATION

1.
2.
3.
Types of Dessert KINDS OF SUGAR

4. 17.
5. 18.
6. 19.
7.
8. Types of Frozen Dessert
9. 20.
10 21.
22.
Characteristics of good fruit dessert
11. Characteristic of Soft Custard
12. 23.
13. 24.
25.
Three types of cheese base on consistency
14.
15.
16.
COOKERY 9
COOKERY 9
Test I TEST II TEST III Types of cheese based on consistency

1. d 1. Dessert sauce The reasons for eating dessert 14. soft cheese
2. d 2. batter 1. Gives closure to the meal 15. semi-hard cheese
3. a 3. fudge 2. Balances out the meal 16. hard cheese
4. b 4. chocolate fudge 3. opportunity to experience KIND OF SUGAR
5. c 5. dessert sauce /sauce difference flavor and texture 17. granulated / white
6. c 6. gelatin / gelatine *. opportunity to be creative 18. castor / caster
7. c 7. sugar Types of Dessert 19. brown
8. d 8. nuts 4. Fruit > confectioners
9. a 9. custard sauce 5. cheese > icing sugar
10. b 10. fruit purees 6. gelatin TYPES OF FROZEN DESSERT
11. c 11. chocolate 7. custard 20. ice cream
12. d 12. rich sauce 8. fruit cobblers 21. sherbet
13. c 13. granulated / white sugar 9. puddings 22. ices
14. b 14. brown sugar 10. frozen dessert Characteristics of soft custard
15. a 15. simple / light sauce Characteristics 23. velvety smooth texture
good fruit dessert 24. has a pouring consistency of cream
11. appetizing aroma 25. rich flavor
12. simple
13. slightly chilled
14-Feb-20
IDENTIFICATION
3. sugar used for making icing /dusting
4.sugar is best for meringues and some cakes because it dissolves more easily.
8.. it is a mixture of water and flour
9.. Melted to easily blend into fillings and butters, can be moulded and shape.
10. the type of chocolate that is very hard to work with
MUG, SPOON, P15

MUG DESSERT
based on consistency
f soft custard
consistency of cream
3. The following are thickening agents used in preparation of sauce EXCEPT?
4. What dessert is considered as the simplest dessert?
6. What is the process of putting your product into containers for easy distribution.
7. This term refers to packaging in large standardized containers for efficient shipping and handling.
9. A thin and transparent material that is made of cellulose and contains variable amount of water soffener.
10. This packaging material is transparent and able to withstand heat treatments such as sterilization.
11. Which tools is used for whipping eggs or butter, and for blending gravies, sauces and soups?
Types of Dessert
II. ENUMERATION 4. Characteristics of good Three types of CHEESE
The reasons for eating dessert 5. fruit dessert based on consistency
1. 6. 11. 14.
2. 7. 12. 15.
3. 8. 13. 16.
9.
10
Types of Frozen Dessert

20.
21.
22.
Characteristic of Soft Custard

23.
24.
25.
COOKERY 9
COOKERY 9
Test I TEST II
1. d 1. Dessert sauce
2. d 2. batter
3. a 3. fudge
4. b 4. chocolate fudge
5. c 5. dessert sauce /sauce
6. c 6. gelatin / gelatine
7. c 7. sugar
8. d 8. nuts
9. a 9. custard sauce
10. b 10. fruit purees
11. c 11. chocolate
12. d 12. rich sauce
13. c 13. granulated / white sugar
14. b 14. brown sugar
15. a 15. simple / light sauce
TEST III

1. Gives closure to the meal
2. Balances out the meal
3. opportunity to experience different flavors / texture
*. opportunity to be creative
Types of Dessert KIND OF SUGAR

4. Fruit 17. granulated / white
5. cheese 18. castor / caster
6. gelatin 19. brown
7. custard > confectioners
8. fruit cobblers > icing sugar
9. puddings
10. frozen dessert TYPES OF FROZEN DESSERT
20. ice cream
Characteristics of good fruit dessert 21. sherbet
11. appetizing aroma 22. ices
12. simple
13. slightly chilled Characteristics of soft custard
23. velvety smooth texture
Types of cheese based on consistency 24. has a pouring consistency of cream
14. soft cheese 25. rich flavor
15. semi-hard cheese
16. hard cheese
14-Feb-20
IDENTIFICATION
3. sugar used for making icing /dusting
4.sugar is best for meringues and some cakes because it dissolves more easily.
8.. it is a mixture of water and flour
9.. Melted to easily blend into fillings and butters, can be moulded and shape.
10. the type of chocolate that is very hard to work with
MUG, SPOON, P15

MUG DESSERT
ter soffener.
and ingredients in a dry place

e food during distribution
KINDS OF SUGAR
17.
18.
19.
20.
of Soft Custard
EN DESSERT
of soft custard
ooth texture
ng consistency of cream
1. Enhance the flavor
and texture
2. rich sauce
3. a.baking powder
4. fruit
5. batter
6. wrapping
7. packaging
8. paper
9. cellophane
10. glass
11. whisks
12. d.flower
13. c
14.b
15.c
16. dessert sauce
17. batter 29. white
18. fudge 30. brown
19. hotfudge
20. dessert sauce
21. gelatin
22. sugar
23. nuts
24. custard sauce
25. fruit purees
26. chocolate
27. light
28. rich
Test I 8. d
1. d 9. a
2. d 10. b
3. a 11. c
4. b 12. d
5. c 13. c
6. c 14. b
7. c 15. a
TEST II
1. Dessert sauce
2. batter
3. fudge
4. chocolate fudge
5. dessert sauce /sauce
6. gelatin / gelatine
7. sugar
8. nuts
9. custard sauce
10. fruit purees
11. chocolate
12. rich sauce
13. granulated / white sugar
14. brown sugar
15. simple / light sauce
TEST III
1. Gives closure to the meal
2. Balances out the meal
3. opportunity to experience
difference flavor and texture
*. opportunity to be creative
Types of Dessert
4. Fruit
5. cheese
6. gelatin
7. custard
8. fruit cobblers
9. puddings
10. frozen dessert
Characteristics
good fruit dessert
11. appetizing aroma
12. simple
13. slightly chilled
Types of Cheese
14. soft cheese
15. semi-hard cheese
16. hard cheese
KIND OF SUGAR
17. granulated / white
18. castor / caster
19. brown / confectioner
TYPES OF FROZEN DESSERT
20. ice cream
21. sherbet
22. ices
Characteristics of soft custard
23. velvety smooth texture
24. has a pouring consistency of
25. rich flavor
ERT
stard
ency of cream

COOKERY 9 1st To 4th PT Summative Test QZ 7

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

COOKERY 9 1st To 4th PT Summative Test QZ 7

Uploaded by

Copyright:

Available Formats

TABLE OF SPECIFICATION

TLE COOKERY GRADE 9 DIAGNOSTIC TEST

COMPETENCIES NUMBER OF NUMBER

Use of chemicals in cleaning and 3

Tools and equipment used in the

Identify types of Sandwiches 4 37-40 3

Purpose of storing desserts 1 41 1

Ingredients in making desserts 4 42-45 3

Presentation of Desserts 4 47-50 5

TOTAL NUMBER OF DAYS 30

41. The purpose of storing desserts is to

42. Which of these sauce is best for simple dessert?

44. Which of the following is considered as the simplest dessert?

47. Which of the following cannot be used as garnishing in dessert?

FIRST PERIODICAL TEST IN TLE -IX (COOKERY)

1b 11. a 21. d 31. c 41. d

4. This material is durable but must be kept oiled to avoid rusting.

20. The best factor to consider in using the chemical sanitizer.

1b 11. a 21. d 31.b 41. d

COMPETENCIES NUMBER OF NUMBER

Use of chemicals in cleaning and 3

Perform Mise en place 1 50 1

Prepare a range of appetizers 17 22-38 25

Present a range of Appetizers 7 44-50 10

TOTAL NUMBER OF DAYS 53

38. It is used in making butter curls and good for decorating.

39. Small hand tool used in making garnishes

44. Which of the following ingredients best describe a bruschetta.

45. Which is the correct procedure in assembling canape.

Types of Fillings Storing Techniques for Sandwiches

LESSON COMPETENCIES LEVEL OF DIFFICU

3. Classification of 1. Prepare ingredients based on

4. Components of 1. Identify the components of

1. Select and use correct

8. Kinds of salad 1. Identify the different kinds of

LESSON COMPETENCIES LEVEL OF DIFFICULTY

4. Components of a 1. Identify the components of a

5. types of bread suited for a 1. Identify bread suited for a

1. Select appropriate method for

8. Safety and hygienic

NAME THE SANDWICHES AND WRITE IF HOT OR COLD

Types of Fillings Purposes of Spread

NAME THE SANDWICHES AND WRITE IF HOT OR COLD

I. IDENTIFICATION. Direction: Write the correct anwer on the space provided.

The reasons for eating dessert

Types of Dessert KINDS OF SUGAR

21. Which of the following is not a factor to consider in salad preparation?

38. Which of the following is not a factor to consider in salad preparation?

43. Other stabilizer used in making other dressings.

49. Which is NOT a correct procedure in making mayonnaise.

LESSON COMPETENCIES LEVEL OF DIFFICULTY

3. Classification of 1. Prepare ingredients based on

4. Components of 1. Identify the components of

1. Select and use correct

8. Kinds of salad 1. Identify the different kinds of

C 2. Used to hold salad ingredients for mixing or tossing.

D 20. Which is the best guideline in making dessert salad.

C 21. Tools or equipment used for salad toppings to be broiled or grilled.

D 28. Which is NOT an important factor to consider in salad preparation

C 38. Which of the following is not a factor to consider in salad preparation?

B 43. Other stabilizer used in making other dressings.

B 49. Which is NOT a correct procedure in making mayonnaise.

APLAYA NATIONAL HIGH SCHOOL -ANNEX