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    G-10 2ND QUARTER EXAM 2022 Cookery

    Uploaded by

    Marlou Chester Bendaño
    This document is a quiz for a Grade 10 TLE Bread and Pastry Production class at Medina College assessing knowledge of appetizers and related culinary terms. It contains multiple choice and picture identification questions testing understanding of appetizer components like canapés, dips, relishes and hors d'oeuvres. It emphasizes proper food handling and sanitation practices. The quiz reminds students to thank God after completing it and wishes them God's blessings.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    G-10 2ND QUARTER EXAM 2022 Cookery

    Uploaded by

    Marlou Chester Bendaño
    119 views3 pages
    This document is a quiz for a Grade 10 TLE Bread and Pastry Production class at Medina College assessing knowledge of appetizers and related culinary terms. It contains multiple choice and picture identification questions testing understanding of appetizer components like canapés, dips, relishes and hors d'oeuvres. It emphasizes proper food handling and sanitation practices. The quiz reminds students to thank God after completing it and wishes them God's blessings.

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    G-10 2ND QUARTER EXAM 2022 cookery -

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    This document is a quiz for a Grade 10 TLE Bread and Pastry Production class at Medina College assessing knowledge of appetizers and related culinary terms. It contains multiple choice and picture identification questions testing understanding of appetizer components like canapés, dips, relishes and hors d'oeuvres. It emphasizes proper food handling and sanitation practices. The quiz reminds students to thank God after completing it and wishes them God's blessings.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    119 views3 pages

    G-10 2ND QUARTER EXAM 2022 Cookery

    Uploaded by

    Marlou Chester Bendaño
    This document is a quiz for a Grade 10 TLE Bread and Pastry Production class at Medina College assessing knowledge of appetizers and related culinary terms. It contains multiple choice and picture identification questions testing understanding of appetizer components like canapés, dips, relishes and hors d'oeuvres. It emphasizes proper food handling and sanitation practices. The quiz reminds students to thank God after completing it and wishes them God's blessings.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    You are on page 1of 3

    MEDINA COLLEGE IPIL INC.

    Don Andres, Ipil, Zamboanga Sibugay


    2nd Quarter EXAMINATION
    Grade 10 TLE-Bread and Pastry Production
    Name: Date: ___________________

    Section:____________________________ Grade Level:_______________

    I-MULTIPLE CHOICES: Read the questions carefully and encircle the letter that provides the correct answer.
    Note: Please Avoid Erasures, Be Honest and Don’t’ Cheat. GOD is Watching you! 😊

    1. What is the other term for a relished raw vegetable with dips?
    A. appetizer C. canape
    B. crudités D. rumaki
    2. This is an accompaniment to a raw vegetable and sometimes to potato chips and crackers giving
    additional flavor?
    A. dip C. crudites
    B. flavor D. ingredients
    3. What refers to a raw pickled vegetables cut into attractive shapes served as an appetizer?
    A. relishes C. releshes
    B. relishis D. releshis
    4. This is any food item or combination of items placed on top of the spread which usually gives
    color, design, and texture or flavor and accent to the canapé.?
    A. garnish C. pickled vegetable
    B. garnesh D. raw vegetables
    5. What is needed to be placed on top of the base so the garnish sticks to it without falling off?
    A. base C. garnish
    B. spread D. appetizer
    6. This is used to hold the spread and garnish, it is firm and can give a pleasing texture and
    crispness to the canapé?
    A. base C. garnish
    B. spread D. vegetables
    7. This is in the form of fruit or vegetable juices mixed with little alcoholic beverages?
    A. cocktails C. cooktail
    B. cock tails D. coktails
    8. These comprises liquid food made of meat and vegetables with stock, juice, water and another
    liquid, usually served hot?
    A. Soups and consommé C. soups and consommi’
    B. Soups and consomme D. clear soup
    9. What refers to a popular accompaniment to potato chips, crackers, and raw vegetables?
    A. chips and flavors C. chips and dips
    B. appetizer D. spread
    10. These are small portions of food and usually display the characteristics found in most salad.
    A. petit salad C. small salad
    B. petite salad D. salad salad
    11. These are small bite sizes of bread, pastry, crackers and it is composed with base, toppings and
    garnish?
    A. canapés C. canape’s
    B. canapeys D. all of the above
    12. What appetizer consists of water chestnuts and pieces of chicken liver wrapped in bacon and
    marinated in soy sauce with either ginger or brown sugar?
    A. rumaki C. rumake
    B. romaki D. bacon appetizer
    13. What appetizer have a long, thin metal pin that’s pushed through small pieces of meat or
    vegetables to hold them in place while they are cooked?
    A. brochette C.rumake
    B. rumaki D. brochete’
    14. What appetizer refers to a small portion of highly seasoned foods. It is a combination of canapés,
    olives, stuffed celery, pickled radishes, and fish?
    A. Horse d’ oeuvres C. brochetes
    B. hors d’ oeuvres D. seasoned fruits
    15. What foods can stimulate the appetite, through their attractive appearance, fragrance or appealing
    flavor?
    A. appetizer C. food items
    B. pickled items D. flavorings
    16. This is a French term which means “set in place” that is you have everything ready to cook and in
    its proper placement?
    A. crudite C. french fries
    B. mise-en-place D. frenchness
    17. Why do you need to consider the application of garnish in every making of canape?
    A. for successful cooking C. to avoid failure
    B. it gives attraction and enhances the appetite D. none of the above
    18. How will you properly apply sanitation in your cooking area?
    A. Always clean the area and all tolls/materials before cooking and before leaving
    B. Always consider safety to avoid accident in the cooking area
    C. Disregard cleaning because it is very time consuming
    D. None of the above
    19. What French term means to “put in place” that includes assembling all the necessary ingredients,
    equipment, and tools and serving pieces needed to prepare food?
    A. J’ai besoin que tu C. je t’aime
    B. mise-en-place D. boungiorno
    20. What particular subject you’re currently taking in TLE right now?
    A. bread and pastry C. food and beverage
    B. cookery D. driving

    II- IDENTIFICATION/PICTURE GALLERY: Identify and select the correct answer. Write only the letter.

    A. Hors d’ oeuvres

    B. Canapés

    C. Rumaki

    ______1.
    D. Brochette

    E. Cocktails

    F. Relishes

    _______2.
    G. Meat Balls

    H. Vegetables

    I. Salad

    _______3.

    ______4.
    _______5.

    _______6.

    _______7.

    III. ENUMERATION:

    List down the 3 parts of canape:

    1.

    2.

    3.

    Marlou Chester O. Bendaño


    TLE Teacher

    Don’t forget to say “Thank You God Almighty” after taking the exam.

    God bless you! 😊

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