Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF SAN PABLO CITY
SAN JOSE INTEGRATED HIGH SCHOOL
SAN JOSE, SAN PABLO CITY, LAGUNA

TLE 9 - Cookery
First Quarterly Examination

Name:_____________________________ Score:________________________
Grade and Section____________________ Teacher:______________________

Direction: Read the statement carefully then choose the letter of the correct
answer.

_____1. Hannah has mixed batter and beaten egg whites. What kitchen tool does she need to
scrape the excess food from the sides of the bowl?
A. Spatula B. Rubber scraper C. Spoon D. Fork
_____2. The following are uses of a blender. I. chop II. blend, III. puree IV. Whip
A. I,II,III,IV B. I,II,III C. II, III, IV D. I,III,IV
_____3. Which of the following is a material used for salad making and dessert that needs great
care to ensure long shelf life?
A. Glass B. Cast Iron C. Aluminum D. Stainless Steel
_____4. Grade 9 students were asked to sanitize the kitchen tools they used for the past few
weeks. They want to use a chemical sanitizer that is effective in a wide variety of
bacteria. What ideal chemical sanitizer is best to use?
A. Chlorine B. Iodine C. Quaternary ammonium D. None of the above
_____5. . Mariane was asked to heat milk in a saucepan. While doing this, she went outside and
when she returned to the kitchen she saw the scorched milk in the saucepan. What
best cleaning agent will be used to remove the grease that has burned on?
A. Solvent cleaners B. Abrasive cleaners C. Acid cleaners D. Detergent
_____6. What kitchen equipment is needed to flush daily with one gallon of strong solution of
baking soda to keep screened at all times?
A. Refrigerator B. Sink C. Slicer D. Range
_____ 7. Which of the following is in proper order of washing the dishes?
A. utensils, chinaware, silverware, glassware
B. glassware, silverware, chinaware, utensils
C. silverware, utensils, glassware, chinaware
D. chinaware, glassware, utensils silverware
_____8.. Which of the following is in proper order/steps of 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
_____9. What parts of the kitchen premises are needed to be cleaned daily?
A. Counter tops B. Ceiling C. Roof D. Wall
_____10. What is the safest way to disinfect premises?
A. Spray 6-8 inches from the surface B. Avoid inhaling sprays C. Both A and B
D. None of the above
_____11. You accidentally splashed liquid detergent in your classmate’s eye. What should you
do?
A. Irrigate the eye with running water C. Cover the eye with a towel
B. Wash with cold water D. Let him sleep
_____12. Your younger sister accidentally swallowed poison. What first aid treatment should you
do?
A. Read the label of the poisonous material
B. Give her a glass of water or any fruit juice
C. Remove anything remaining in the mouth
D. Give her spoonful of sugar or any kind fruit juice
_____13. Which of the following situations is a good practice of housekeeping?
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 appliance
_____14. Which of the following knife is used for coring and paring fruits and vegetables?
A. Butcher knife B. French Knife C. Paring Knife D. Chef Knife
_____15. Mise en place involves_________________.
A. Cleaning tools and utensils needed C. Preparing ingredients needed in the recipe
B. Preparing tools and equipment needed D. All of the above
_____16. Shayra is a restaurateur. He sees to it that his guests are always satisfied with the food
he offers. What type of food does he need to serve to stimulate one’s appetite?
A. Appetizer B. Sandwich C. Dessert D. Salad

Identification: Identify the following tools and equipment needed in preparing appetizer.

17.____________ 18.__________ 19.______________ 20.____________ 21._________

_____22. Small open-faced sandwiches served as appetizers are called __________.

A. Relishes B. Hors D’ Oeuvres C. Cocktails D. Canapés
_____23. Which of the following appetizers are made of seafood or fruit, usually with a tart or
tangy sauce.
A. Canapé B. Relish C. Cocktail D. Hors d ‘oeuvres
_____24. Meat, fish, cheese, tomatoes and olives are examples of _________.
A. Base B. Spreads C. Sauces D. Toppings/garnishes
_____25. Holds spreads and garnishes for canapés.
A. Spread B. Garnishes C. Base D. Sauces
_____26. What is the usual accompaniment of chips, crackers and raw vegetables?
A. Cheese B. Dips C. Gravy D. Wine
_____27. Which is TRUE about hot and cold appetizers?
A. Cold Hors d’ oeuvres should always be served at the first course of the menu.
B. Hot appetizers are always served after the fish course.
C. Cold appetizers are often served in shortened menus.
D. Hot Hors d’oeuvres are served in a silver platter.
_____28. The following are fundamentals of plating EXCEPT ONE.
A. Portion size C. Balance
B. Arrangement on the plate D. Guest food preference
_____29. The following is done to present appetizers attractively EXCEPT ONE.
A. Keep items in proportion C. Use expensive garnishes
B. Keep it simple D. Plan ahead
_____30. Which is TRUE about storing appetizers?
A. Handle the food properly to prevent spoilage and contamination.
B. Store appetizers in the freezer the day before the serving time
C. Keep them inside the cabinet
D. Wrap in plastics all leftovers
IDENTIFICATION: Direction: Identify the following tools and equipment in column B. Write
your answer on your answer sheet.

A B

31.

32.

33.

34.

35.

36.

37.

38.

39.

40.

Chronological Order: Arrange the following steps in order in designing the platter. Write 1 for
 the first step, 2 for the second step 3 for the third step and so on.

Steps in Designing the Platter

______41. Make the garnish count.

______42. Keep items in proportion.
______43. Give the design a focal point
______44. Get movement into your design
______45. Plan ahead

Read each statement carefully. Write YES if the statement is correct. If the statement is
not correct, change the underlined word/words to make it true.

46. PECS means Personal Enterprise Competencies

47. Entrepreneurs are someone who “creates a new business in the face of risk and uncertainty
for the purpose of achieving profit.
47. A persistent entrepreneur easily gives up in the face of obstacles.
49. Entrepreneur must have a strong belief in themselves and their own abilities.
50. Technological changes are inventions based on the application of science that create new
product or process improvements.
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF SAN PABLO CITY
SAN JOSE INTEGRATED HIGH SCHOOL
SAN JOSE, SAN PABLO CITY, LAGUNA

TLE 9 - Cookery
First Quarterly Examination

Table of Specification

No. No. Level of

Competencies of of Item Placement Competency
Days Items
1.Identify kitchen tools and 8 3 1,2,3, Easy
equipment to be cleaned and
sanitized
2. identify the chemicals to be 2 4,5 Easy
utilized in cleaning and sanitizing
kitchen tools and equipment-
3. clean and sanitize kitchen tools in
accordance with prescribed standards 4 6,7,8,9 Easy
4. Follow safety and first aid
procedures 4 10,11,12,13 Easy
5. Perform mise en place
6. Identify tools and equipment 6 2 14,15 Easy
needed in the preparation of appetizer
7.classify appetizers according to 6 16,17,18,19,20,21 Easy
ingredients
8. identify ingredients according to 2 22,23 Easy
the given recipe
9. differentiate between hot and cold 5 3 24,25,26 Easy
appetizers 1 27 Easy
10. identify the fundamental of 8 2 28,29 Easy
plating
11. keep appetizers in appropriate
conditions to maintain their 1 30 Easy
freshness, quality, and taste
12. Identify tools and equipment 10 31,32,33,34,35, Average
needed in the preparation of 36,37,38,39,40
appetizer 5 41,42,43,44,45 Average
13. Present appetizers attractively 5
14. Assess Personal Entrepreneural 2 46,47 Difficult
Competencies (PECS)
15. Explain clusters of PECS and 3 48,49,50 Difficult
characteristics per cluster
32 3
 Republic of the Philippines
Department of Education
Region IV-A, Calabarzon
Division of San Pablo City
San Jose Integrated High School
San Pablo City

TLE 9 - Cookery
First Quarterly Examination

Key to corrections

1. B 26. B
2. A 27. A
3. A 28. D
4. A 29. C
5. A 30. A
6. B 31. Scooper
7. C 32. Wire whisk/wire whip
8. C 33. Kitchen shears
9. A 34. Rubber scraper
10. C 35. Potato masher
11. A 36. Grater/shredder
12. B 37. Knife/knives
13. D 38. Salad knife
14. C 39. Refrigerator
15. A 40. Colander
16. B 41. 5
17. Mixing bowl 42. 4
18. Chopping board 43. 3
19. Knife 44. 2
20. Blender 45. 1
21. Oven 46. Entrepreneurial
22. D 47. YES
23. C 48. do not
24. D 49. YES
25. C 50. YES
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF SAN PABLO CITY
SAN JOSE INTEGRATED HIGH SCHOOL
SAN JOSE, SAN PABLO CITY, LAGUNA

First Quarterly Examination In TLE 10 Cookery

Prepared by:

ANALYN N. NACARIO
TLE Teacher III

Checked by:

Mar F. Manansala Jamaica B. Dausin

TLE Teacher I TLE Teacher I

Validated by:

Julieta M. Masongsong Arlyn A. Pasco

TLE Coordinator English Teacher

Noted:

BERNADETTE B. DAQUIL
Head-Curriculum and Instruction

Approved:

CRISTETA S. UY
SS Principal III