Republic of the Philippines

Department of Education
Region X
Schools Division Office of Valencia City

VP-GREEN VALE ACADEMY, INC.

School ID No. 405069
1st Grading Period
Subject: TLE
Grade/Section: Gethsemane
S.Y 2020-2021

Multiple Choice. Read each question carefully and select the best answer from the given
choices. Encircle the best answer

1. It is a small hand tool used generally in decorative works such as making garnishes.
A. bread knife C. channel knife
B. butcher knife D. paring knife
2. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain,
washer cook ingredients from liquid.
A. Canister C .Mixing bowl
B. Colander D. Soup bowl
3. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans, and the likes
and also used to scrape and clean griddles.
A. Measuring spoon C. Rubber scraper
B. Offset spatula D. Wooden spoon
4. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in
batter or whipped cream.
A. Paring knife C. Wire whisk
B. Rubber spatula D. Wooden spoon
5. It is a screen –type mesh supported by a round metal frame used for sifting dry ingredients like starch
and flour.
A. Colander C. Sieve
B. Funnel D. Skimmer
6. It is a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing,
whipping eggs or batter, and for blending gravies, sauces, and soups.
A. Fork C. Spoon
B. Knife D. Whisk
7. It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or
contains separate device for poaching.
A. Egg Poacher C. Frying pan
B. Double boiler D. Omelet pan
8. It is a chamber or compartment used for cooking, baking, heating, or drying.
A. Blender C. Mixer
B. Burner D. Oven
9. It is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either
manually or mechanically.
A. Bleaching C. Ware washing
B. Hand washing D. Washing machine
10. It requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and
glassware.
A. Hand washing C Mechanical ware washing
B. Manual ware washing D. Washing machine
11. It is the egg‘s outer covering which accounts for about 9 to 12 % of its total weight depending on egg
size.
A. Chalaza C. Shell
B. Germinal disc D. Yolk

12. This is the entrance of the latebra, the channel leading to the center of the yolk.
A. Chalaza C. Shell
B. Germinal disc D.Yolk
13. It is the yellow to yellow -orange portion which makes up to about 33% of the liquid weight of the
egg.
A. Chalaza C. Shell
B. Germinal disc D. Yolk
14. A disease that is carried and transmitted to people by food is referred to as food borne
________________.
A. Bacteria C. Infection
B. Illness D Intoxication
15. It is a disease that results from eating food containing harmful micro-organism.
A. Food borne bacteria C Food borne infection
B. Food borne illness D. Food borne intoxication
16. It is a disease that results from eating food containing toxins from bacteria, molds or certain plants
or animals.
A. Food borne bacteria C. Food borne infection
B. Food borne illness D. Food borne intoxication
17. It is used for mixing creams, butter and for tossing salads.
A. Electric mixer C. Wire whisk
B. Serving spoon D. Wooden spoon
18. It is used for preparing meat, chicken, and other grains or legumes, such as mongo and white beans
in lesser time.
A. Double boiler C. pressure cooker
B .Frying pan D. rice cooker
19.It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking
together 500 to 2, 000 glucose molecules which contributes to the gelling characteristics to cooked and
cooled starch mixtures.
A. Amylopectin C. Dextrin
B. Amylose D. Mucin
20. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.
A. Scorching C. Thinning of gel
B. Skin formation D. Weak gelling
21. This results when there is too much liquid in relation to the starch.
A. Scorching C. Thinning of gel
B. Skin formation D. Weak gelling
22. This problem can be reduced by covering the container of the starch gel with a waterproof cover.
A. Scorching C. Thinning of gel
B. Skin formation D. Weak gelling

23. This can be avoided by temperature control and constant stirring so the starch granules do not settle
at the bottom of the cooking pan.
A. Scorching C. Thinning of Gel.
B. Skin formation D. Weak gelling
24. It can be stored in the refrigerator for 2 or 3 days.
A. Cooked pasta C. Fresh pasta
B. Dried pasta D. Frozen pasta
25. FIFO stands for ___________
A .Fan In Fan on C. First In First Out
B .First In Fight Out D. Fit In Fit Out
26. Which of the following vegetables is rich in carbohydrates?
A .legumes, peas, and beans C. Mushroom, tomatoes, and radish
B. Nuts, olives and avocado D. Seeds, roots and tubers
27. What is the flavor component of vegetables which gives strong flavor and odor to some vegetables
like onions, leeks, garlic, chives, cabbage, and broccoli?
A. Flavonoids C. Sugar
B. Glutamic acid D. Sulfur compounds
28. Which tool is used to drain excess water after washing vegetables?
A. Bowls C. Steamer
B. Colander D. Utility tray
29. Which of the following is cooking by placing blanched or raw vegetables in the pan, adding liquid
(stock, water, wine) then covering and cooking it slowly?
A. Boiling C. Braising
B. Baking D. Sautéing
30. Which fat soluble compound is responsible for the green coloringof plants?
A. Anthocyanins C. Chlorophyll
B. Carotenoids D. Lycopene
31. Mrs. Cabrillas needs more supply of Vitamin A. which of the following will she eat to give her the
nutrient she needs?
A. Alugbati C. Lettuce
B. Potatoes D. Saluyot
32. Which of the following plating styles is not a classic arrangement?
A. The starch or vegetable item is heaped in the center while the main item is sliced and leaned
up against it.
B. The main item in the center, with vegetable distributed around it.
C. The vegetable item in front and main item, starch item and garnish at the rear.
D. The main item is in the center with neat piles of vegetables carefully arranged around.
33. Chef Shane will cook chop suey. She is about to remove the hard core of a cabbage. Which of the
following knife will she use?
A. Butcher knife C. Cutting knife
B. Channel knife D. Paring knife
34. What kind of knife is used in removing the hard core of a cabbage?
A. Butcher knife C. Cutting knife
B. Channel knife D. Paring knife
35. At what temperature in a dry, dark place should potatoes and onions be stored?
A. 50 –650F C. 60 –850F
B. 40 –450F D. 70 –950F
36. Which of the following vegetables is cooked uncovered?
A. Fruit vegetables C. Roots and tubers
B. Green vegetables D. Yellow vegetables
37. Which kind of fish has no internal bone structure?
A. Fin fish C. Round fish
B. Freshwater fish D. Shell fish
37. Which of the following fish is high in fat?
A. Bass C. Mackerel
B. Cod D. Red Snapper
38. Which of the following fish is low in fat?
A. Cod C. Trout
B. Salmon D. Tuna
39. Which market form of fish is viscera, head, tail and fins are removed?
A. Butterfly C. Fillet
B. Dressed D. Sticks
40. Which of the following is a freshwater fish?
A. Bluefish C. Grouper
B. Cat fish D. Sole

41. Which market form of fish are both sides of a fish still joined but bones are removed?
A. Butterfly C. Fillet
B. Drawn D. Steak
42. Which of the following is the second step in scaling whole fish?
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.
43. Which of the following is the third step in opening an oyster?
A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.
44. Which of the following is a characteristic of a fresh fish?
A. With fresh and foul odor
B. Eyes are dull, shiny and bulging
C. Gills are pink or red
D. Flesh shrink when pressed
45. How many colors is suggested on a plate to make it balance?
A. Four to five C. Three to four
B. One to two D. Two to three
46. Which of the following seafood is cooked just enough to heat to keep it juicy and plump?
A. Fat fish C. Flat fish
B. Lean fish D. Shellfish

47. Which of the following enhances baked fish when served?

A. Butter C. Lemon
B. Cream D. Sauce
48. What cooking method is suited to fat fish?
A. Baking C. Deep –frying
B. Boiling D. Sautéing
49. Which is basted to baked lean fish to help prevent it from drying up.
A. Butte C. Soy sauce
B. Cream D. Tomato sauce
50. This is a meaningful and unforgettable statement that captures the essence of the brand.
A. product naming C. branding
B. unique selling proposition D. Tagline

PREPARED BY: ALAN C. BALILI

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