First Periodical Cookery 9 Quarter 1

Enriqueta Montilla de Esteban Memorial High School
Technology and Livelihood Education

TLE 9 ( Cookery )
First Periodical Test
A. Multiple Choice. Read the following statements carefully. Choose the letter that best describes the statement. Encircle the letter of
your chosen answer.
1. Which of the following is a material used for salad making and dessert that need great care to ensure long shelf life?
A. glass
B. aluminum
C. cast iron
D. stainless steel
2. Which of the following appetizers are made out of thin slices of bread in different shapes?
A. relish
B. B. cocktail
C. horse d’ oeuvres
D. canapé
3. Aling Tessie finds it hard to remove tough soils from the used pots and pans. It does not respond to the different cleaning agents
that she has used. If you will help her, which of the following will you recommend that will surely solve her problem?
A. abrasive
B. acid cleaner
C. detergent
D. solvent cleaner
4. Small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate one’s appetite.
A. appetizer
B. dessert
C. hamburger
D. salad dressing
5. 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. personalize
C. motivated
D. committed
6. 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
7.Which of the following knife is used for trimming and paring fruits and vegetables?
A. butcher knife
B. French knife
C. paring knife
D. shears
8. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
A. canapé
B. cocktail
C. relish
D. salad
9. 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.
10. 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
11. 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
12. 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.
B. Identification. Read the statement carefully and write the correct word that describes the statement. Write your answer on the
space provided.
______________________ 1. Butter, cream or finely chopped meat or fish placed on top of the canape base.
2. Holds spreads and garnish for canapes.
______________________ 3. Adds color, design, texture and flavor to canape.
______________________ 4. Small open-faced sandwiches served as appetizer.
______________________ 5. Serving size of canapes.
______________________
B.2 Below are pictures of chemicals used to clean and sanitize kitchen tools and equipment. Identify the exact category of the chemical.
Write your answer below the picture.
1. __________________________ 2. __________________________ 3. __________________________

C. Classification. Classify the following ingredients listed below according to the parts of the canapes. Write each ingredient in the
box provided below.
Radish slices Toast cutouts Asparagus tips

Breadcutouts Crackers Tomatoes
Butter Polenta cutouts Cucumber slices
Fish Cheese Miniature pancakes
Tiny biscuits Pickled onions meat
CANAPE BASE CANAPE SPREAD CANAPE GARNISH

____________________________ ____________________________ ____________________________
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____________________________ ____________________________ ____________________________
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D. Essay. Answer the question below with the best of your ability. Use the space provided below. (5 pts.)
Question: How will you differentiate cleaning from sanitizing? Cite example(s) to support your answer.
___________________________________________________________________________________________________________
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First Periodical Cookery 9 Quarter 1

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Enriqueta Montilla de Esteban Memorial High School

Technology and Livelihood Education

1. 2. 3. __

Radish slices Toast cutouts Asparagus tips

CANAPE BASE CANAPE SPREAD CANAPE GARNISH

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