Name:________________

Date : ______________
Grade and Section:_______________ Score : ______________
I. True or False: Draw ( ) if the statement is True and ( X ) if False.
_______ 1. Bake is to cook by dry heat in the oven or an enclosed space.
_______ 2. To mix rapidly, smoothing the ingredients and adding air using the whisk, electric hand mixer or stand mixer.
________3. Salt is used as sweetener, and acts as an agent for tenderness, texture and color.
_______ 4. Eggs provide leavening and do not add color texture, flavor, and richness to the batter.
_______ 5. The word “Pour” means is to discharge or unload content.
_______ 6. Knead is to mix dough with a pressing motion accompanied by folding and stretching.
_______ 7. Sugar is responsible of the loaf structure.
_______ 8. Salt improves the flavor of yeast breads and retards yeast activity.
_______ 9. Cakes are special food items in every celebration.
________10. Muffin method is the simplest method of mixing ingredients.

II. Multiple choice. Read carefully and write only the letter of the correct answer on the space provided.
________11. Which of the following must be done first when baking cakes.
a. Apply icing b. blend ingredients c. cream butter d. sift flour
________12.which ingredients is used as binding agent?
a. egg b. flour c. liquid d. yeast
________13.What is the equivalent of 2 cups to tablespoon?
a. 16 tbsp b. 32 tbsp c. 48 tbsp d. 64 tbsp
________14.How are you going to measure the liquid ingredients accurately?
a. Placed the measuring cup in uneven surface when measuring.
b. Placed the measuring cup in an even surface when measuring.
c. Lift the measuring cup when measuring.
d. All of these.
________15.liquid necessary for hydrating dry ingredients, flour proteins; Except…
a. butter
b. milk
c. juice
d. water
________16.What is the importance of thorough mixing and kneading?
a. To distribute the yeast, sugar, and salt evenly.
b. To hydrate the flour thoroughly and develop the gluten
c. To smoothen the mass of dough and free its lumps.
d. To hydrate the dough
________17. Two classes of yeast breads are?
a. Lean & rich b. pandesal & loaf bread c. dinner roll & pizza bread d. all of the above
_________18. What is the secret of a delightful pastry?
a. dough
b. filling
c. ingredients
d. pie crust

Matching Type-Match Column A with Column B. Write the letter of your answer in the given space before the number.
Column A Column B
_______19. A mixture of flour, liquid, and other ingredients that is thick enough A. cut & fold
To hold its shape B. sponge cakes
_______20. Combination of two motions – to cut vertically through the mixture C. dough
And to turn over by sliding a tool across the bottom of the mixing
Bowl at each turn.

_______21. A mixture of sugar, egg white or fat, and flavoring of various D. frosting
Kinds used to coat or cover a cake

_______22. Sometimes called as foam cakes E. straight dough method

_______23. To light oven for about 10 minutes in advance to allow the oven F. preheat
 Temperature to reach a desired degree of heat G. oven
_______24. This method combines all ingredients together at one time
To make a dough.

III. 25-27 Provide me. Read the recipe carefully and list down all the tools that you need to prepare in order to finish the
activity.

Buko Pie
Ingredients: 2c slivered young coconut ¾ cup sugar
½ c coconut water
½ c evaporated milk
Flavoring, if desired
Procedure:
1. Prepare the pastry dough for a double crust pie.
2. Roll out the lower crust and fit into the pie plate.
3. Prick liberally and set aside.
4. Blend all the ingredients for the filling together.
5. Cook over low heat stirring constantly until thick.
6. Pour into the pastry-lined pan. Top with the second crust
7. Bake as directed for double pie crust.

List down at least 3 tools/equipment needed.

25. __________________________ 26. ________________________ 27.___________________________

28-30. Sequencing.Arrange the steps/procedures needed in measuring the flour accurately. Write the number 1,2,3 on the
space provided.

________28. Scoop and fill the measuring cup to overflow. Do not shake.
________29. Sift the flour.
________30. Level off with spatula.

********God Bless********

Prepared by:
JOVYLYN S. TATOY
 Minsulao National High School
Minsulao, Siay, Zamboanga Sibugay
First Grading Exam
T.L.E 8(Commercial Cooking)

Name : ______________ Date : ______________

Grade and Section:_______________ Score : ______________
I.Multiple choice. Read carefully and write only the letter of the correct answer on the space provided.
________1. This material of kitchen utensil is best for all-around use. It’s popular, lightweight, attractive, less expensive, easy to
dent
and scratch.
a. Stainless steel b. Aluminum c. Glass d. Teflon
________2. This cutting tool is practical for opening food packages, cutting tape or simply remove labels and tags.
a. Knives b. Baster c. Kitchen Knives d. Graters
________3.What is the equivalent of 8 tbsp to ml, if 2 tbsp is equivalent to 30ml?
a. 120 tbsp b. 120 ml c. 90 ml d. 105 ml
________4.How are you going to measure the liquid ingredients accurately?
a. Placed the measuring cup in uneven surface when measuring.
b. Placed the measuring cup in an even surface when measuring.
c. Lift the measuring cup when measuring.
d. All of these.
________5. What do you call a kitchen work station in which your range, oven, microwave and smaller appliances are found in
this
area?
a. Food storage station b. clean-up station c. preparation station d. washing station
________6. When you are preparing a flood plan for your business that means you are protecting your properties from?
a. Fire b. crime c. natural hazard d. accidents
________7. If the sponges harboring disease and spreading bacteria around the kitchen, how could you control this type of
hazard in
the kitchen?
a. sterilize the sponges through microwaving b. always apply soap in the sponges
 c. wash the sponges right after using d. apply chlorine to the sponges
_________8.All of these describes the right way in protect your properties from fire EXCEPT from one.
b. Visual inspection of all portable electrical items and electrical wiring
c. Regular maintenance of electrical wirings by authorized agency or electrician.
d. Keeping little cash on the premises overnight
e. Providing metal lidded bins for the disposal of ashtray contents
Matching Type-Match Column A with Column B. Write the letter of your answer in the given space before the number.
Column A Column B
_______9.This measuring tools used to measure heat intensity A. serrated knife
_______10. A tool used to transfer and grab hot large food. B. Temperature Scale
_______11.Everyone’s least favorite station in the kitchen, where sink and C. Food storage Station
Dishwashers are found. D. Food Tong
_______12.Your refrigerator and pantry are placed in this area in the kitchen. E. Protecting Properties from
Crime
_______13.this kitchen tools are among the most common kitchen hazards, F. Washing Station
If they are not store properly. G. mortar and pestle
_______14. Installing Closed Circuit Television (CCTV) helps capture evidence of robbery. H. Knife

III. 15-17 Sequencing. Arrange the steps/procedures needed in measuring the flour accurately. Write the number 1,2,3 on the
space provided.
________15. Scoop and fill the measuring cup to overflow. Do not shake.
________16. Sift the flour.
________17. Level off with spatula.

IV. 18-20 Draw Me. Draw a kitchen lay-out shapes, it must compose of three primary kitchen work station. Use the space
below.

18. U-shaped kitchen 19. G-Shaped Kitchen 20. L-Shaped Kitchen

Prepared by:
TEACHER RICHARD

Minsulao National High School

Minsulao, Siay, Zamboanga Sibugay
First Grading Exam
T.L.E 9(Cookery)

Name : ______________ Date : ______________

Grade and Section:_______________ Score : ______________
I.Multiple choice. Read carefully and write only the letter of the correct answer on the space provided.
________1. This material of kitchen utensil is best for all-around use. It’s popular, lightweight, attractive, less expensive, easy to
dent
and scratch.
a. Stainless steel b. Aluminum c. Glass d. Teflon
________2. This cutting tool is practical for opening food packages, cutting tape or simply remove labels and tags.
a. Knives b. Baster c. Kitchen Knives d. Graters
________3. What do you call a method of sanitizing that involves the use of hot water or steam.
a. Thermal method b. chemical method c. cleaning method d. washing
method
________4. Appetizers were originally introduced by the _______ as a buffet in the early third century B.C.
a. Roman b. Athenians c. American d. Japanese
________5. Which of the following appetizers are classified as a liquid appetizer that typically contained alcohol ?
 a. Canapes b. Hor’s de oeuvres c. relishes d. Aperitifs
________6. Among the different material of kitchen utensils, which of this is use for salad making and dessert but not
practical for
top or surface cooking and great care is needed to ensure for long shelf life ?
a. Stainless steel b. Aluminum c. Glass d. Teflon
________7. All of these kitchen tools belong to mixing tool EXCEPT from one.
a. Mixing bowl b. wire whisk c. rotary egg beater d. graters
________8. When can you tell that your classmate performed dish washing?
a. When he/she performs process of removing food and other types of soil from a surface, such as a
dish.
b. When he/she uses heat, radiation, or chemicals method.
c. When he/she performs both A and B methods.
d. None of these

_______9. In cleaning/washing dishes, what cleaning compound needs to used if you are encountering heavy
accumulations of soil that are difficult to remove?
a. Detergent b. solvent cleaner c. acid cleaner d. abrasives
________10. Which of the following appetizer is the simplest appetizer; it has attractive appearance, fragrance,
appealing taste
and delicious flavor?
a. Canapes b. Hor’s de oeuvres c. relishes d. fresh fruits and vegetables
________11. When preparing canapés, what part of canapés that must be place at the center?
a. Base b. garnish c. toppings d. spreads

II. 12-16 Sequencing. Arrange the steps/procedures needed in Washing Dishes accurately. Write the number 1,2,3,4,5 on the
space provided.
________12. Wash the lightest soiled items first.
________13. Fill the sink with water and add a considerable amount of detergent
________14. Scrape all the large pieces of food on the dishes and place it in a compost bin or garbage can.
_______15. Rinse the kitchen ware with running water and air dry.
_______16. Wash pots and pans.

III. 17-20. Give the procedures/steps in preparing canapés and fresh fruit and vegetable salad. Two points for every recipe.

Canapes Procedure Fresh fruit and vegetable salad procedure

Prepared by:
TEACHER RICHARD

Minsulao National High School

Minsulao, Siay, Zamboanga Sibugay
First Grading Exam
Music 9

Name : ______________ Date : ______________

Grade and Section:_______________ Score : ______________
I. Multiple choice. Read carefully and write your answer on the space provided.
1. The Medieval period is also known as the ________ that started with the fall of the Roman Empire and also
during this time the Christian Church influenced Europe’s culture and political affairs.
a. Light Ages b. Dark Ages c. Old Ages d. Young Ages
2. Monophonic plainchant or the Gregorian chant was named after from whose Pope?
a. Pope John Paul II b. Pope Francis c. Pope Benedict d. Pope Gregory I
3. There are five main sections of mass; which of the following does NOT belong to Section/music of Mass?
a. Lord Have Mercy b. Lamb of God
c. Apostle’s creed d. Sing and Chant
4. The word baroque is derived from the Portuguese word Barocco which means?
a. Dark Ages b. Rebirth c. Pearl of irregular shape d. middle Ages
5. What do you call group musicians who always performed secular music across Europe during Medieval Era?
a. The Madrigal b. Secular Group c. The Fantasies d. Troubadours
6. How can you compare Mass music from Madrigal music?
a. Mass is a form of sacred musical composition that sets texts of the Eucharistic liturgy into music while
Madrigal is a secular vocal polyphonic music composition that was written and expressed in a poetic text and
sung during courtly social gatherings.
b. Madrigal is a form of sacred musical composition that sets texts of the Eucharistic liturgy into music
while Mass is a secular vocal polyphonic music composition that was written and expressed in a poetic
text and sung during courtly social gatherings.
c. Madrigal is a secular vocal polyphonic music composition while madrigal was written and expressed in a
poetic text and sung during courtly social gatherings.
d. None of these
7. The term Renaissance is the period of Looking Back to the Golden Age of Greece and Rome, the word
Renaissance comes from the word renaitre. Which of the following word does NOT belong to the meaning of
the word Renaitre?
a. Revise b. Rebirth c. Rediscovery d. Revival
8.10 Arrange the scramble words on the space provided, to find out the three famous Composers during
Medieval, Renaissance and Baroque period.
De Halle Adam la 8. ___________________________________
 This famous composer during Renaissance was also known as Adam the Hunchback and he was the son
of a well known citizen of Arras, Adam was one of the oldest secular composer.

Palestrina da Pierluigi Giovanni 9. ____________________________________

 He is the Greatest master of Roman Catholic Church music during the Renaissance period.

Sebatian Bach Johann 10.

____________________________________
 He came from a family of musicians and he was religious man. His personal and deep faith is shown in
his sacred music.
_____________________________________________________________________________

Good Luck and God Bless

 Prepared by:
TEACHER RICHARD

Minsulao National High School

Minsulao, Siay, Zamboanga Sibugay
First Grading Exam
Arts 9
August 10-11, 2017

Name : ______________ Date : ______________

Grade and Section:_______________ Score : ______________
I. Multiple choice. Read carefully and write your answer on the space provided.
1. Pre-historic includes all human existence before the emergence of _______.
a. cooking b. reading
riting d. singing
2. All of these color used by the Ancient Egypt in their paintings EXCEPT from one.
a. yellow b. black c. gold d. red
3. What was the main subject in Byzantine, Romanesque and Gothic paintings?
a. Human b. Animals c. Christian d. Myths
4. What do you call a Geek method in painting were water-based pigments on a freshly applied plaster usually
on a wall surfaces?
a. Encaustic b. Mosaic c. fresco d. barocca
5. This type of painting can be painted on a flat panel of wood it can be either a small, single-pieced or several
wood joined together and most of these paintings no longer exist because of their organic composition.
a. Vase Painting b. Panel Painting c. Wall Painting d. Canvas Painting
6. It is an art process where an image is created using an assemblage of small pieces of colored glass, stone and
other materials.
a. Vase Painting b. Panel Painting c. Wall Painting d. Mosaic Painting
7. What was the main material used in Encaustic method in Greek painting?
a. Hot wax b. mineral pigment c. water colour d. pencil
8. Cave of Lascaux was the most popular painting during pre-historic era; what were the dominant features
found in their painting?
a. Christ’ Image b. large animals native in the region c. Human d. Battle scenes
9. What was the purpose of Egyptian painting?
a. To make the deceased afterlife place pleasant
b. To communicate each other.
c. To depict popular legends and love stories
d. All of these

10. How does the Egyptian maintained the beauty on their paintings in strong sunlight without fading?
a. The Egyptians used water based colours on their paintings in strong sunlight without fading.
b. The Egyptians used mineral pigments on their paintings in strong sunlight without fading
c. The Egyptians used paint brush on their paintings in strong sunlight without fading
d. None of these

Good Luck and God Bless

 Prepared by:
TEACHER RICHARD

Minsulao National High School

Minsulao, Siay, Zamboanga Sibugay
First Grading Exam
P.E. 9
August 10-11, 2017

Name : ______________ Date : ______________

Grade and Section:_______________ Score : ______________
I. Multiple choice. Read carefully and write your answer on the space provided.
1. This quality of an officiating official refers to the ability to deal with others at any given situation.
a. Mental qualities b. Social qualities c. Emotional qualities d. Physical qualities
2. Which of the following does NOT belong to the ways in determining one’s Physical fitness?
a. Body Mass Index b. Nutritional weight management c. Training Heart Rate d. Unhealthy diet
3. What is the meaning of BMR in Nutrition in Weight?
a. Best Meal Rate b. Body Mass Rate c. Basal Metabolic Rate d. Body movement
Rest
4. What is the difference between strain and sprain?
a. Sprain is a stretch or tear of a ligament while strain is a twist, pull or tear of a muscle tendon.
b. Sprain is a twist, pull or tear of a muscle tendon while strain is a stretch or tear of a ligament.
c. Sprain is a twist, pull or tear of a muscle tendon while strain is the breaking of the bone.
d. None of these
5. All of these are the first aids for the Heat Exhaustion EXCEPT from one?
a. Remove any clothing or jewelries around the joint
b. Keep the victim cool
c. Monitor the victim for signs of shocks
d. Give him/her electrolyte beverage
6. When can you say that the officiating official possesses good mental quality?
a. if he/she has an ability to stay focus on the game, regulate one’s performance and thorough knowledge of
the rules the game.
b. if he/she has an ability deal with others at any given situation and ability to settle disputes.
c. if he perform his daily tasks without undue fatigue and still has extra energy for recreational activities.
d. all of these
7. Which of the following can be best described in losing weight?
a. Losing weight can be achieved by increasing exercise and decreasing caloric intake.
b. Losing weight can be achieved by increasing caloric intake and decreasing exercise.
c. Losing weight can be achieved by balancing caloric intake and exercise.
d. All of these
I. Draw Me. Draw the exact Referee’s Hand Signal in Basketball and Volleyball game. Use the space below.
8. Blocking Foul (Basketball) 9. Jump Ball (Basketball) 10. Ball out of bound or away
(Volleyball)
 Good Luck and God Bless
Prepared by: Sir Richard

Minsulao National High School

Minsulao, Siay, Zamboanga Sibugay
First Grading Exam
Health 9
August 10-11, 2017

Name : ______________ Date : ______________

Grade and Section:_______________ Score : ______________
I. Multiple choice. Read carefully and write your answer on the space provided.
1. Which of these can be best described the word HEALTH?
a. Health is a state complete physical, mental and social well-being.
b. Health is the absence of disease or infirmity.
c. Health is a feeling of strong or constant affection for a person
d. None of these
2. Which of the following does NOT belong to the characteristics of a healthy community?
a. An environment that meets everyone’s basic needs
b. a clean and safe physical environment
c. Inaccessible and inappropriate health service and facilities
d. a community that participates in identifying local solutions to local problem
3. This environmental problem defined as the extraction of valuable minerals or other geological materials
from the earth ore body, lode, vein, seam.
b. Illegal Logging b. Soil Erosion c. Illegal Mining d. Flash flood
4. Ecological Waste Management highly recommends to adopted 3R’s in waste management; what does the
3R’s stands for?
a. REDUCE, REUSE and RECYCLE
b. REPACK, REUSE and REDUCE
c. REBUILD, REDUCE and RECYCLE
d. REDUCE, REVISE and RECYCLE
5. A flash flood is a sudden flood of great volume; What is the main factor of FLASH FLOOD?
a. Soil Erosion
b. Coral Reef Degradation
c. Illegal mining
d. Illegal logging

Matching Type-Match Column A with Column B. Write the letter of your answer in the given space before the number.
Column A Column B
_______6.Waste from preparation, cooking, serving food and market wastes A. Community Health
_______7. Operation timbang and food supplementation. B. Deforestation
_______8. The art and science of maintaining, protecting and improving the health C. Food storage Station
 of all the members of the community. D. Pollution
_______9.The destruction of big areas of forest. E. Flash Flood
_______10.Means of any alternation of the physical, chemical and biological properties F. Rubbish
Of water, air and land resources G. Nutrition Program
H. Garbage

Good Luck and God Bless

Prepared by: Sir Richard