Grade 9 First Examination

LAPINIGAN NATIONAL HIGH SCHOOL
(Implementing Unit)
Lapinigan, San Francisco, Agusan del Sur
FIRST EXAMINATION
COOKERY NC II
Grade 9
Directions: Given the scrambled letters below, unscramble them to get a word or a
group of words related to cleaning and maintaining kitchen premises. Write your
answer opposite each item.
1. AINSZTEI - ________________________
2. PENMEQUTI - ________________________
3. NGILCAEN - ________________________
4. CNKTIEH - ________________________
5. LCEHIMAC - ________________________
6. PERAETPIZ - ________________________
7. ELSHERIS - ________________________
B.) Directions: Read the following statements carefully then choose the best answer
from the given choices. Write only the letter of your answer in your answer sheet.
8. Which of the following is a material used for salad making and dessert that need
great care to ensure long shelf life?
A. Glass c. Cast Iron
B. Aluminum d. Stainless Steel
9. Which of the following appetizers are made out of thin slices of bread in different
shapes?
a. Relish C. Hors D’ Oeuvres
b. Cocktail d. Canapé
10. Aling Tessie finds it hard to remove tough soils from the used pots and pans. It
does not respond to different cleaning agents she used. If you will help her, which of
the following will you recommend that will surely solve her problem?.
a. Abrasive c. Detergent
b. Acid Cleaner d. Solvent Cleaner
11. It is small pieces or portions of highly seasoned food, usually served before a meal
to induce and stimulate one’s appetite.
a. Appetizer c. Hamburger
b. Dessert d. Salad dressing
12. 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 c. motivated
b. passionate d. committed
13. 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
14. Which of the following knife is used for trimming and paring fruits and vegetables?
a. Butcher knife c. Paring knife
b. French knife d. Shears
15. Which of the following appetizers is made of seafood or fruit, usually with a tart or
tangy sauce?
a. Canapé c. Relish
b. Cocktail d. Salad
16. 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
17. 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
18. 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 1 2 4 D. 1 2 3 4
19. 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
Directions:Fill the blank with a word or group of words to make the sentence
complete. Select your answers from the box below.
20. An Italian appetizer composed of meats, sea foods, and other relishes is _______.
21. Small food item eaten with wine or other drinks is _______.
22. A salted roe or egg of the sturgeon is ______.
23. Hors d’ oeuvres offered to guest that complements the chef’s cooking style and
talent is ______.
24. Toasted Italian bread flavored with garlic and olive oil is ______.
25.One of the storing techniques is to ______ which means to keep food cold or cool.
26.______ is a process of preserving food by means of refrigeration.
27.______ to refrigerate to reduce the temperature of food.
28. Handle the food properly to prevent _____ and contamination.
Spoilage Refrigerate Cold chilling
storage
Explain the three fundamentals of plating.

29. BALANCE-
30. PORTION SIZE-
31. ARRANGEMENT ON THE PLATE-
32-33. Differentiate Hot and Cold Appetizers for 2 points. Write your answer in a
paragraph form.
34-50. Classify the following ingredients listed below according to the parts of
canapés. Write each ingredient in the box provided for.
Radish slices Toast cutouts Asparagus tips
Bread cutouts Crackers Tomatoes
Butter Polenta cutouts Cucumber slices
Fish Cheese Miniature pancakes
Tiny biscuits Pickled onions Meat
parsley Ham
Canapé base Canapé spread Canapé garnish

Grade 9 First Examination

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LAPINIGAN NATIONAL HIGH SCHOOL

Explain the three fundamentals of plating.

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