Republic of the Philippines

Department of Education
REGION I
SCHOOLS DIVISION OF PANGASINAN II
Rosario national HIGH SCHOOL
Pozorrubio

DIAGNOSTIC TEST
TECHNOLOGY AND LIVELIHOOD EDUCATION
Cookery 9
SY 2022-2023

Name: _________________________________________ Date:_____________ Score: ________________

Direction: Read the following statements carefully. Choose the letter that best described the statement and write
your answer on the space provided before the number.

_____1. The most used material in making kitchen tool because it is lightweight, attractive, and less expensive.
a. Stainless Steel b. Aluminum c. Glass d. Cast iron

_____2. The special coating applied inside aluminum or steel pots and pans that prevents food from sticking on the
pan.
a. Aluminum b. double boiler c. Teflon d. cast iron

_____3. This is used when temperature in cooking must kept below boiling and keep warm.
a. Aluminum b. double boiler c. Teflon d. cast iron

_____4. This material is durable but must ne kept oiled to avoid rusting
a. Cast iron b. double boiler c. Teflon d. aluminum

_____5. This material is very expensive but easier to clean and shine and will not wear easily.
a. Stainless steel b. aluminum c. glass d. cast iron

_____6. This material is not practical for top or surface cooking, and great care is needed to ensure its shelf life
a. Stainless steel b. funnels c. glass d. cast iron

_____7. It is needed for various tasks from clearing vegetables to straining pasta or contents.
a. Kitchen shears b. funnels c. graters d. colanders

_____8. It is used to level off ingredients when measuring and to spread frosting and sandwich filling.
a. Spatula b. scraper c. butter knife d. Chef’s knife

_____9. A rubber or silicon tool used to blend or to get all the food from the bowl
a. . Spatula b. scraper c. butter knife d. Chef’s knife

_____10. It is used for blending, mixing, whipping eggs, or batter and blending gravies for sauce.
a. Whisk b. scraper c . spatula d. wooden spoon

_____11. It is used to core, peel and section fruits and vegetables. Thae blades are short and concave.
a. Paring knife b. citrus knife c. French knife d. kitchen knife

_____12. A very useful appliance used to chop, blend, mix, whip, puree, grate and liquify all kinds of food.
a. Mixer b. rolling pin c. microwave oven d. blender
_____13. It is a sample as hand scrubbing with a brush or as complex as turbulent flow and pressure inside a
pipeline. This aids in soil removal and typical reduces time and concentrated requirements.
a. Temperature b. water c. soil d. mechanical force

_____14. These are made from fruit juices, water, and sugar. It also contains milk and cream and sometimes egg
white.
a. Sherbet b. ice cream c. Frozen Soufflés d. Frozen Mousses

_____15. Commonly referred as degreasers used on surfaces where grease has burned on.
a. Detergents b. solvent cleaners c. acid cleaners d. abrasives

_____16. It is used to scrape vegetables such as carrots and potatoes, and to peel fruits. The best ones are made of
stainless steel with shard double blade that swivels.
a. Paring Knife b. vegetable peeler c. kitchen shears d. kitchen knives

_____17. These are cleaning agents’ solvent, or any substance used to wash table wares surfaces and equipment in
the kitchen.
a. Detergents b, solvent cleaners c. acid cleaners d. abrasives

_____18. Used this periodically in removing mineral deposits and other soils that detergents cannot eliminates such
as lime, build up and rust.
a. Acid cleaners b. detergents c. abrasives d. solvent cleaners

_____19. The most popular method of sanitizing that involves the use of hot water and steam.
a. Radiation b. chemical c. thermal d. all of the above

_____20. The best factor to consider in using chemical sanitizer

a. It should be non- corrosive to metal surfaces c. it can penetrates small cracks and crevices
b. Approved for food contact surface application d. is non-selective to microbial groups

_____21. 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 fixtures, furniture, and home appliances

_____22. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
a. Read the label of the poisonous materials
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.

_____23. 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

_____24. Which of the following is the proper order/steps in cleaning kitchen premises
a. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food
soil residues.
b. Remove residual food soils from equipment surfaces
c. Scrape and pre-rinse
d. 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
_____25. Which of the following should be practiced when using cutting board to reduce the spread bacteria?
a. Use the sane chopping board for different kinds of foods
b. Keep separate chopping board for your meat and your vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using

_____26. The salad must be balance and harmonized with the rest of the meal
a. Appetizer salad b. side dish salad c. accompaniment salad d. separate course salad

_____27. This salad must be very light without filling. It is served after the main course to cleanse the palate and
refresh the appetite.
a Separate course salad
b. Side dish salad
c. Accompaniment salad
d. Main course salad

_____28. Which foods stimulate the appetite through their attractive appearance, fragrance, or appealing flavor?
a. dessert b. appetizer c. cocktail d. meal

_____29. Which of the following refers to small portion of highly seasoned food?
a. hors D’ Oeuvres b. cocktail c. canape c. relish

_____30. Which kind of appetizer did Chef Arnold prepare in a party if he made it out of thin slices of bread in
different shapes, spread it with mayonnaise and garnished it with tuna flakes?
a. Hors D’ Oeuvres b. relishes/crudités c. cocktails d. canapé

_____31. These are often cut into fancy shapes, squares, rectangles, and oblongs
a. Grilled sandwiches b. Tea sandwiches c. hot open-faced sandwiches. D. Club sandwich

_____32. Which of the following structures of salad is an edible decorative item that gives aye appeal and adds
flavor to the food?
a. Body b. Garnish c. Base d. dressing
_____33. Sandwiches can be served ___
a. Hot b. cold c. hot and cold d. frozen
_____34. A flat Italian bread, a cousin of pizza but an inch thicker and richer in olive oil.
a. Lavash b. Tortillas c. Focaccia d. Pita
_____35. These are long rectangular loaves that provides square slices. It is one of the most versatile sandwich
breads it comes in various flavors and goes well with everything.
a. Rye Bread b. Whole Wheat Bread c. White Bread d. French Italian Bread

_____36. It is called toasted sandwich, simple sandwich that are buttered on the outside and browned on the griddle
a. Grilled Sandwich b. Deep Fried Sandwich c. Regular hot sandwich d. Hot Open-faced Sandwich

_____37. The purpose of using dessert is to

a. Increase its volume b. soften food tissues c. improve palatability d. enhance freshness

_____38. Which of these sauces is best for simple dessert.

a. Cold b. light c. hot fudge d. rich

_____39. The following are thickening agents used in preparation of sauce except
a. Baking powder b. cornstarch c. cream d. egg

_____40. It is a mixture of flour and water used to make crepes, and pancakes
a. Butter b, puddings c. batter d. sauce

_____41. Which of the following materials is made from wood pulp and used for flexible packaging of goods.
 a. Cellophanes b. glass c. metal d. paper
_____42. Which of the following cannot be used as garnishing in dessert?
a. Fruit b. nut c. chocolate d. flower
_____43. Which of the following guidelines should NOT be practiced in plating dessert?
a. Layer flavors and texture c. don’t crowd the plate
b. Make garnishes edible d. use monotype plate

_____44. Which of the following sanitary practices is NOT true in storing dessert?
a. Wash utensils and equipment thoroughly
b. Keep away from food when you are ill
c. Store foods and ingredients in a dry place
d. Safeguard the food during distribution

_____45. In plating and presenting food, which among the following statement is related to texture?
a. Enhances plate presentation
b. Plays important part in plate presentation
c. Add visual interest to the food
d. Serve as frame of the presentation

_____46. It is usually sweet course or dish (as of pastry or ice cream) usually served at the end of a meal.
a. Appetizer b. dessert c. main course d. side dish

_____47. It is made in all parts of the world from a variety of milks from cow, goat, and sheep.
a. Cheese b. gelatin c. puddings d. cobblers

_____48. They have a depth of two or three inches and are topped with biscuit dough rather than being made with
pie crust. They may be served either hot or cold.
a. Cheese b. gelatin c. puddings d. fruit cobblers

_____49. Smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.
a. Sherbet b. ice cream c. Frozen Soufflés d. Frozen Mousses

_____50. The simplest dessert because they are nutritious and easy to prepare and serve.
a. Fruits b. ice cream c. cheese d. Frozen Mousses

Prepared by: Checked by:

LAILANIE S. PACADA NENITA S. ANCHETA

Subject Teacher Head Teacher III

Noted:

MARIO L. SALCEDO
OIC- Office of the Principal
 Republic of the Philippines
Department of Education
REGION I
SCHOOLS DIVISION OF PANGASINAN II
Rosario national HIGH SCHOOL
Pozorrubio

DIAGNOSTIC TEST
TECHNOLOGY AND LIVELIHOOD EDUCATION 8
SY 2022-2023

Name: _________________________________________ Date:_____________ Score: ________________

Direction: Read the following statements carefully. Choose the letter that best described the statement and write
your answer on the space provided before the number.

_____ 1. It is defined as the systematic process of making a home clean and neat.
A. Home Economics C. Home Living
B. Housekeeping D. Housemaster

_____ 2. Which of the following statement is not correct about the general rules in the use of cleaning
equipment?
A. Clean and store equipment in their custodial room after use
B. Keep electrical appliances after use
C. Expose the equipment to rain and water
D. Schedule a regular check- up of equipment to prevent serious breakdown

_____ 3. If you are to create a rule in using cleaning equipment and chemicals at home, what should it be?
A. Handle equipment with care
B. Clean and store equipment in the storeroom immediately after use
C. Cleaning chemicals should be kept in dry place and out of reach of children
D. All of the above

_____ 4. What do they describe as the right way to do vacuuming?

A. Vacuum as fast as you can
B. Vacuum in a back-and-forth motion
C. Vacuum in rows
D. Vacuum hexagonally

_____ 5. Hazardous cleaners are those that:

A. Irritate the skin
B. Are harmful if swallowed
C. Cause dizziness if used in an unventilated area
D. All of the above

_____ 6. Which one of the following is the most important reason why workers should wear gloves when
cleaning?
A. To avoid leaving fingerprints on the surface
B. To keep the hands from smelling
C. To protect against germs and chemicals
D. To protect the hands from cuts

_____ 7. While doing your school homework, the candle you used for your experiment drip and mark your
dining table, what will be the best way remove the stains and spots caused by the candle?
A. Table surface will be wiped immediately
B. Put clean cloth and press it with an iron
C. Use spatula, cloth with liquid wax and wipe it with a clean cloth
D. Use scraper to remove the wax

_____ 8. It is the easiest stain to remove by just completely rinsing in cold water.
A. Protein stains C. Watermarks
B. Greasy stains D. Candle drippings

_____ 9. Which of the following should not be done when cleaning upholstered furniture?
A. Use a clean cloth to remove dust and loose dirt,
B. Use mild dish soap and water to clean dirt and minor stains
C. Rub briskly with cloth saturated with liquid wax then wipe with a clean cloth
D. Use vacuum cleaner to suck all the dirt

_____10. Mae is task to polish the floor in the lobby of the hotel. A guest pass by and did not notice that the
floor polisher cord is running on the floor. Which of the following hazards best describe the situation?
A. Biohazard
B. Safety hazard
C. Chemical hazard
D. Ergonomics Hazard

_____11. Which of the following statement is false?

A. Chemical Hazards are present when worker is exposed to any chemical preparation.
B. Physical Hazards includes noise, vibration, and electricity.
C. Psychological hazard is defined as the inadequate and insufficient machine guards, unsafe conditions,
unsafe work practices.
D. Ergonomics hazard includes improperly adjustment workstations and chairs.

_____12. How would you handle your employee who is lifting heavy objects incorrectly?
A. Never mind your employee he knows what to do and it is part of his job.
B. Let your employee discover the proper way of lifting heavy objects.
C. Ask him to enroll in housekeeping class or get TESDA NC II certificate.
D. Teach and remind employees of correct lifting techniques.

_____13. Bea was asked to mix bleach and degreaser cleaning agent. A few minutes later, she
experienced coughing, breathing problems and watery eyes. What hazards occur?
A. Ergonomics Hazard
B. Biohazard
C. Chemical hazard
D. Psychological hazard

_____14. Which of the following refers to the ornamentation of textiles and other materials with needlework
for personal use and decoration not only at home but for offices as well?
A.Cookery C. Agri-Crop Production
B. Housekeeping D. Embroidery

_____15. It is used for measuring more than one foot distance of materials in embroidery, what is it?
A. Ruler B. Gauge C. Tape Measure D. meter stick

_____16. The following are elements of design EXCEPT _________.

A. Line B. Texture C. Color D. Harmony

_____17. It is the process of transforming an item which has already served its original purpose
but is still durable into something that can still be used for another purpose.
A. Washing B. Recycling C. Cooking D. Planting

_____18. The following are advantages of recycling, EXCEPT _______

A. Makes governments and businesses choose programs and apply policies in consideration of
preserving and respecting the environment.
B. Increase pollution and ease the garbage pollution
C. Conserve resources
D.Enhance creativity and resourcefulness

_____19. _________ is an art of packing, wrapping, and decorating an item or article to be given as a gift.
A. Gift Wrapping B. Recycling C. Decorating D. none of these

_____20. A type of food service operation that offers a five-course meal at a high-quality service.
A. Formal dining C. Fast food restaurant
B. Ethnic restaurant D. Quick comfort restaurant

_____21. A chain operated, franchised or independent establishment offering variety of coffee beans, an
extensive menu of hot and cold drinks and a limited selection of pastries and sandwiches
A. Coffee shop C. ethnic restaurant
B. Ice cream parlor D. themed restaurant

_____22. The following are the duties and responsibilities of a busboy except.
A. Washing dishes C. clearing table
B. Serving food D. preparing clean plates.

_____23. Who among the food service personnel sets the table for service?
A. Waiter C. dining room supervisor
B. busboy D. kitchen supervisor

_____24. These are implements used for dining.

A. glassware B. dinnerware C. silverware D. all of the above

_____25. Which of the following glassware stands on stems above a base?

A. beer mug B. footed ware C. stemware D. tumblers

_____26. A soup bowl with two handles. It is used to serve broth-based soups.
A. Soup bowl B. soup tureen C. bouillon cup D. cup

_____27. It is used to cover the food for service.

A. food cover B. food tong C. show plate D. saucer

_____28. Which of the following is a container for serving gravy?

A. Soup tureen B. sauce boat C. saucer D. bouillon cup

_____29. It is a piece of furniture consisting of a smooth flat slab fixed on legs. It is used as a base for food
service.
A. Chair B. table C. linens D. cabinet

_____30. In building a poultry house, which is considered most important?

a. Position of the building
b. Economy of the materials to be used
c. Size of the building
d. Style of the building

______31.Which type of poultry house is provided with a sun porch?

a. Semi- confinement c. Complete confinement
b. c. Range type d. Shed or single-span type

______32. The following are examples of flocks of animals. Which of the following does not belong to the group?
a. Chickens b. Geese c. Goat d. Turkey

______33. These are horizontal space poles where birds can sit and rest specially at night.
a. Nests b. Dropping boards c. Perches d. Feed bins
_______34. What is the area needed for the fifty heads of layers if the space requirement per layer is 1.3 square feet?
a. 55 sq. ft b. 65 sq. ft c.38.46 sq. ft d. 65.5 sq. ft

_______35. If the space requirement per layer is 1.5 sq. ft, find the space requirement by 100 heads of layers during
their productive period.
a. 150 sq. ft b. 15 sq. ft c. 66.66 sq. ft d. 10.50 sq. ft

_______36. The following are the importance of poultry, except one. Which one is not?
a. They help keep flock healthy
b. Make the young stocks grow fast
c. Help in making the feeding task easier
d. Difficult to control most of the major insect pests and diseases of chickens

_______37. It refers to a group of feathered animals such as chickens, ducks, geese and turkey.
a. Flock b. Fowl c. Stock d. Strain

_______38. If you are going to select a meat type breeder, which factor do you consider most important?
a. Rapid growth rate c. Good breast development
b. Quick feathering d. Show no defects or deformities

_______39. Layers usually start laying at about _______.

a. 5 months of age or even earlier
b. 4 months of age or even earlier
c. 6 months of age
d. the latter part of the seventh month

______40. Which do you consider most important when starting a poultry project?
a. market assurance
b. possibilities for commercial expansion
c. laborer who will do the work
d. availability of feeds on the market

_____41. Among the breeds/strains of broiler to select, which does NOT belong to the group?
a..Dekalb b. Starbro c. Peterson d. Pilch-de-kalb

_____42. From the choices below, which is the breed/strain of chicken known to be a good layer?
a. Lohman b. Leghorn c. Arbor acre d. Minerva
_____43. In selecting breed/strain of poultry, what factor is NOT considered?
a. climatic conditions
b. method of management
c. availability of the breed/strain
d. care and management

_____44. How can you distinguish a leghorn from other breeds of layers?

a. It is a good layer of large pinkish-white shelled eggs.

b. Its meat is excellent.
c. the heaviest of the egg breed
d. It is a small, stylish, active, and alert breed.

_____45. It is a group of chicks composed of male and female.

a. sexed chicks b. laying chicks c. straight run chicks d. culled chicks

_____46. In table setting, the service plate should be placed at the ____ of the cover.
a. middle b. left side c. right side d. no service plate should be placed.
_____47. Which of the following should not be on the right side of the plate?
a. dinner knife b. soup spoon c. dinner fork d. salad knife
_____48. Which of the following you should avoid when setting a table for dining?
a. food particles b. fingerprints c. water stain d. all of the given choices

_____49. In a basic set up, the fork should______.

a. left of the plate b. top of the napkin c. left of the plate d. both a and b

_____50. On both casual and formal set up, table napkin can be placed in ____.
a. the plate b. the goblet c. left of the plate d. all of the choices

Prepared by: Checked by:

LAILANIE S. PACADA NENITA A. ANCHETA

Teacher III Head Teacher III

Approved:

MARIO L. SALCEDO
OIC-Office of the Principal
NURSE NAYOHMEE