Republic of the Philippines

Department of Education
Region III- Central Luzon
SCHOOLS DIVISION OF GAPAN CITY
GAPAN EAST INTEGRATED SCHOOL

FIRST QUARTER EXAMINATION in TLE – COOKERY 9

I. Encircle the letter that best describes the statement.

1. The 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

2. 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

3. 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 with sanitizing agent.
a. 4 3 2 1 c. 3 2 1 4
b. 2 3 1 4 d. 1 2 3 4

4. 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

5. It is placed on top of the base so the garnish sticks to it without falling off.
a. base c. spread
b. garnish d. canapé

6. A small hand tool in making garnishes is called ____________.

a. channel knife c. paring knife
b. French knife d. chef’s knife

7. ____________ are made of seafood or fruit, usually with a tart or tangy sauce.
a. hors d’ oeuvres c. crudités
b. cocktails d. canapés

8. These are used to grab and transfer food items, poultry or meat portions to a serving
platter, hot deep fryer, and plate.
a. spatula c. serving spoons
b. funnels d. serving tongs

9. It is the process of removing food and other types of soil from a surface, such as a dish,
glass, or cutting board.
a. scraping c. cleaning
b. soaking d. sanitizing
10. 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

11. Aling Tessie finds it hard to remove tough soils from the used pots and pans. It does not
respond to the different cleaning agents that she has used. If you will help her, which of
the following will you recommend that will surely solve her problem?
a. abrasive c. acid cleaner
b. detergent d. solvent cleaner

12. 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. aluminium d. stainless steel

13. It is also called a vegetable strainer and is essential for various tasks from cleaning
vegetables to straining pasta or contents.
a. colander c. funnel
b. mixing bowl d. measuring cup for liquid ingredients

14. It is done using heat, radiation, or chemicals.

a. rinsing c. radiation
b. pre-rinsing d. sanitizing

15. _________ is a French term which means “putting in place”.

a. mise’ en place c. hors d’ oeuvres
b. canapés d. crudités

16. These are pickled item which are raw, crisp vegetables such as julienne carrots or celery
sticks.
a. fresh fruits and vegetables c. chips and dips
b. relishes/crudités d. petite salads

17. Any food item or combination of items placed on top of the spread which usually gives
color, design, and texture or flavour accent to the canapé.
a. garnish c. spread
b. base d. relishes

18. Bite-size open faced sandwiches consist of tiny portions of food presented on bases of
bread, toast, or pastry easily handled and eaten.
a. cocktails c. hors d’ oeuvres
b. canapés d. crudités

19. Small food item eaten with wine or other drinks is _________.
a. tapas c. bruschetta
b. antipasto d. prosciutto

20. A classical form of hors d’ oeuvres presentation is _________.

a. assorted hors d’ oeuvres c. rich hors d’ oeuvres
b. grisson platter d. hors d’ oeuvres platter

21. One of the most important activities done after preparing appetizers to maintain freshness
and avoid spoilage.
a. storing c. garnishing
b. plating d. washing

22. A tiny appetizer or hors d’ oeuvres offered to guest seated at their tables either before or
after they have ordered from the menu.
a. caviar c. tapas
b. bruschetta d. amuse bouche

23. Which of the following is the proper order in washing the dishes?
a. chinaware, utensils, silverware, glassware
b. utensils, silverware, glassware, chinaware
c. silverware, chinaware, glassware, utensils
 d. glassware, silverware, chinaware, utensils

24. It is utilized to clean the interior surfaces of tanks and pipelines of liquid process
equipment.
a. Clean in Place c. Clean out of Place
b. Scraping d. Acid Rinse

25. __________ are raw or pickled vegetables cut into attractive shapes served as appetizer.
a. relishes c. cocktail
b. dips d. pickled items

26. Which of the following is used for trimming and paring fruits and vegetables.
a. Butcher knife c. Paring knife
b. French knife d. Shears

27. Alice owns a bakeshop shop. She is awake up to 12midnight in order to serve clients and
sees to it that she has enough supply of materials the next day. This kind of character
shows that she is ___________________.
a. creative c. motivated
b. passionate d. committed

28. A type of cold hors d’ oeuvre that may consist of two kinds of cold meat, such as ham,
smoked beef, peppered ham.
a. Garisson Platter c. Hors d’oeuvres Platter
b. Assorted hors d’oeuvre d. Rich hors d’oeuvres

29. A type of cold hors d’ oeuvre that have a classical form of presentation. Lobster should
always be included.
a. Garisson Platter c. Hors d’oeuvres Platter
b. Assorted hors d’oeuvre d. Rich hors d’oeuvres

30. A type of cold hors d’ oeuvre that have a well-presented platter with a limited choice of
simple or more expensive foods.
a. Garisson Platter c. Hors d’oeuvres Platter
b. Assorted hors d’oeuvre d. Rich hors d’oeuvres

II. Write TRUE if the statement is correct and FALSE if it is wrong.

_______ 31. Cold hors d’oeuvres are served at the first course in the menu.
_______ 32. Appetizers were originally introduced by the Romans as a buffet in the early third century B.C.
_______ 33. Laundry detergents can be used for hand washing dishes.
_______ 34. Sterilize equipment using boiling water with bleach.
_______ 35. If the person has been exposed to poisonous fumes, get him or her into fresh air immediately.
_______ 36. Preliminary cleaning is not required in disinfecting.
_______ 37. Portion size is not important in presentation and costing.
_______ 38. One or two colors on a plate are usually more interesting than many.
_______ 39. Select harmonious flavour combinations in spreads and garnish in canapé.
_______ 40. In assembling canapé, make sure that at least one of the ingredients is spicy in
flavour.

III. Write the correct word that describes the statement, choose from the box below.
_______________ 41. Provolone, brie, mozzarella, parmesan, blue cheese, cheddar, feta, etc.
_______________ 42. Canned items like sardines, anchovies, and tuna.
_______________ 43. Salami, prosciutto, bologna, boiled ham, pepperoni, pancetta, pastrami, etc.
_______________ 44. Includes variety of items like cucumber pickles, olives, watermelon pickles,
pickled peppers, spiced beets, and other preserved fruits and vegetables.
_______________ 45. Small open-faced sandwiches served as appetizer.
_______________ 46. An Italian appetizer composed of meats, seafoods and other relishes.
_______________ 47. Toasted Italian bread flavoured with garlic and olive oil.
_______________ 48. Small food item eaten with wine or other drinks.
_______________ 49. A salted roe or egg of the sturgeon.
_______________ 50. Hors d’ oeuvres offered to guest that complements the chef’s cooking style and talent.

Canapè Pickled Items Amuse-bouche Cured Meats Antipasto

Bruschetta Cheeses Caviar Tapas Seafood Items

*Bonus Question (5 pts)
A French term for a branch of cooking devoted to prepared meat products, such as bacon, ham,
sausage, terrines, galantines, ballotines, pâtés, and confit, primarily pork. A part of the garde
manger chef’s repertoire. Usually paired with some crackers, cheese, bite size fruits and wine.

“A balanced diet is a cookie in each hand.”