Republic of The Philippines

SAVIOUR SCHOOL Inc.

Bentley Park Subdivision 1870 Antipolo

1ST MONTHLY EXAMINATION IN TLE VIII

NAME: ________________________________________________ SCORE:__________
Directions: Read the following question and encircle the correct answer.

1. Long thin match-stick shaped pieces about 4cm in length

a. Mirepoix b. Julienne c. Brunoise d. Chiffonade

2. This is a very small diced cube, sized between 1-3 mm square. It is often used as a garnish for consommé. Typical
vegetables used are carrot, onion, turnip and celery
a. Brunoise b. Chiffonade c. Julienne d. Mirepoix

3. Cut them thinly, but cut them more according to their shape when possible. If you are cutting carrots, you cut them
into thin circles, as their shape would dictate
a. Mirepoix b. Tourne c. Batonnet d. Paysanne

4. Finely shredded green leafy vegetables, usually lettuce or spinach, which is used as a base, garnish or in soups.
a. Brunoise b. chiffonade c. Julienne d. Paysanne

5. A Brunoise dice cut results from what other cutting technique?

a. Julienne b. Batonnet c. Rondelle d. Chaffonade

6. What is the used of Chef's Knives are mostly

a. slicing tomatoes and soft foods
b. Chopping, Dicing, and mincing
c. Small items like fruits and vegetables
d. removing bones from fish

7. What are the two most common knives used in a kitchen?

a. Chef and Utility
b. Chef and Paring
c. Utility and Paring
d. Chef and Serrated

8. What are factors to be consider when choosing a knife

a. ease of use
b. handle comfort
c. handle weight and material
d. all of the above

9. Why is it important to cut foods into uniform shapes?

a. Improves flavors
b. Conserves nutrients
c. Ensure that the foods are safe to eat
d. Helps cooks food evenly

10. This is a technique that is used to crush foods like garlic and ginger, and it is best accomplished by using a flat
surface like a walnut cutting board and using a large blade to press downward on the food.
a. Slicing b. Mincing c. Crushing d. Cutting
Directions: Identify the following tools and equipment
___________11. It is used for washing or draining vegetables, fruits, pastas, and other foods.
___________12. Used to scrape the sides of bowls and for folding delicate ingredients.
___________13. This is use for sauté.
___________14. Uses whirling blades to blend, whip, mix, chop, and puree foods.
___________15. A piece of equipment is used to chop, dice, slice, mince, cube, etc.
___________16. These are often called degreasers.
___________17. This tool is used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
___________18. It means to clean something in order to make it free from bacteria, or any disease-causing elements.
___________19. It is a device used to open steel cans.
___________20. This equipment is necessary in preventing bacterial infections from foods.

Directions: Write TRUE if the statement is correct and FALSE if the statement is incorrect.
_______________21. Wash green leafy vegetables in several changes of hot water.
_______________22. Peel vegetables as thinly as possible.
_______________23. Limp vegetables can be soaked briefly in cold water to restore crispness.
_______________24. Do not scrub well unpeeled vegetables.
_______________25. Wash all vegetables thoroughly.
_______________26. An example of citrus fruit is a lemon.
_______________27. Never leave your knife in soapy water in the sink
_______________28. Never catch a falling knife.
_______________29. Wash and sanitize the knife separately
_______________30. This cut is used to finely slice leafy vegetables or herbs.

Directions: Read the following questions and write your answer in the space below.

1. What are the methods in storing the vegetables

1.

2.

3.
2. Give 2 sauces that use for vegetables
1.

2.

Directions: Read the questions and explain your answer.

1. When should you clean and sanitize?

2. How can you avoid getting germs from surfaces and objects?

3. What is the difference between cleaning, sanitizing?

 Republic of The Philippines
SAVIOUR SCHOOL Inc.
Bentley Park Subdivision 1870 Antipolo City

1ST MONTHLY EXAMINATION IN TLE VII

NAME: ________________________________________________ SCORE:__________
Directions: Read the following question and encircle the correct answer.

1. It is used to measure heat intensity.

a. Timer b. Temperature Scale c. Refrigerator d. Microwave oven

2. This tool is used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
a. Potato Masher b. Mortar and Pestle c. Knife d. Shears

3. These tools are essential for various tasks from cleaning vegetables to straining pasta or tin contents.
a. Dredgers b. Funnels c. Colanders d. Flip

4. It is a device used to open steel cans.

a. Kitchen Shears b. Kitchen Knives c. Can Opener d. Cutting Boards

5. These are two pots that use steam as a heat source to melt or cook food.
a. Frying pan b. Double broiler c. Garlic press d. Kitchen knives
b.
6. A Brunoise dice cut results from what other cutting technique?
a. Julienne b. Batonnet c. Rondelle d. Chaffonade

7. Long thin match-stick shaped pieces about 4cm in length

b. Mirepoix b. Julienne c. Brunoise d. Chiffonade

8. Cut them thinly, but cut them more according to their shape when possible. If you are cutting carrots, you cut
them into thin circles, as their shape would dictate
b. Mirepoix b. Tourne c. Batonnet d. Paysanne

9. Cut them thinly, but cut them more according to their shape when possible. If you are cutting carrots, you cut
them into thin circles, as their shape would dictate.
c. Mirepoix b. Tourne c. Batonnet d. Paysanne

10. This is a very small diced cube, sized between 1-3 mm square. It is often used as a garnish for consommé. Typical
vegetables used are carrot, onion, turnip and celery
b. Brunoise b. Chiffonade c. Julienne d. Mirepoix

Directions: Identify the following questions.

___________11. It is used for washing or draining vegetables, fruits, pastas, and other foods.
___________12. Used to scrape the sides of bowls and for folding delicate ingredients.
___________13. This is use for sauté.
___________14. Uses whirling blades to blend, whip, mix, chop, and puree foods.
___________15. A piece of equipment is used to chop, dice, slice, mince, cube, etc.
___________16. These are often called degreasers.
___________17. This tool is used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
___________18. It means to clean something in order to make it free from bacteria, or any disease-causing elements.
___________19. It is a device used to open steel cans.
___________20. This equipment is necessary in preventing bacterial infections from foods.

Directions: Write TRUE if the statement is correct and FALSE if the statement is incorrect.
_______________21. Wash green leafy vegetables for once of hot water.
_______________22. Peel vegetables as thickly as possible.
_______________23. Limp vegetables can be soaked briefly in cold water to restore crispness.
 _______________24. Scrub well unpeeled vegetables.
_______________25. Wash all vegetables thoroughly.
_______________26. An example of citrus fruit is orange.
_______________27. Never leave your knife in soapy water in the sink
_______________28. Catch a falling knife.
_______________29. Wash and sanitize the knife separately.
_______________30. This cut is used to finely slice leafy vegetables or herbs.

Directions: Read the following questions and write your answer in the space below.

31-36. Give the three methods of using heat to sanitize surfaces.

a.
b.
c.
37-40. Give two measuring tools.
a.
b.

Directions: Read the questions and explain your answer.

1. When should you clean and sanitize?

2. How can you avoid getting germs from surfaces and objects?

3. What is the difference between cleaning and sanitizing?

 SAVIOUR SCHOOL Inc.
Bentley Park Subdivision 1870 Antipolo City

1ST MONTHLY EXAMINATION IN TLE IX

NAME: ________________________________________________ SCORE:__________
Directions: Read the following question and encircle the correct answer.

1. Which food preservation technique works by heating and sealing food in an airtight container?
a. Vacuum Sealing b. Dehydrating c. Canning d. Sun-Drying

2. Which food preservation technique works by reducing oxygen exposure to food?

a. Vacuum Sealing b. Dehydrating c. Sun-Drying d. Freezing

3. Which food preservation technique works by providing an acidic environment?

a. Adding Sugar b. Sun-Drying c. Adding Lactic Acid d. Pickling

4. What method of food preserving deprives microorganisms of moisture?

a. Canning b. pickling c. drying d. freezing

5. What method of food preservation is used in "tuyo" & "daing"?

a. Salting b. Drying c. Freezing d. Pickling

6. What preserves the food by lowering water content?

a. Refrigeration b. irridation c. dehydration d. cellopane

7. Lowering the temperature to slow the activity of microorganisms

a. Canning b. Irridiation c. Pasteurizing d. Refrigeration

8. What is primarily responsible for the spoilage of food ?

a. Animals b. Microbes c. Breed of animal or plant d.Temperature

9. Which of the following kills the food spoiling bacteria ?

a. Drying b. boiling c. freezing d. using salt and sugar

10. To be effective, cleaning and sanitizing must be a _____ step process.

a. one b. three c. two d. four

Directions: Write TRUE if the statement is correct and FALSE if the statement is incorrect.

______________11. Surfaces must be sanitized before they can be cleaned.

______________12. Clean reduces the number of pathogens on a surface to safe levels.
______________13. Surfaces that come into contact with food should be cleaned and sanitized each time you use
them.
______________14. A surface must be cleaned with a chemical sanitizer.
______________15. To be effective, cleaning and sanitizing must be a four step process.
______________16. Food-contact surfaces should be cleaned and sanitized at least every four hours.
______________17. Surfaces must be sanitized before they are cleaned.
______________18. Cleaning reduces the number of pathogens on a surface to safe levels.
______________19. Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean
Towel.
______________20. Soaking items for 30 seconds in water at least 171˚F (77˚C) is an acceptable way to sanitize
items.
Directions: Identify the following tools and equipment

___________21. It is used for washing or draining vegetables, fruits, pastas, and other foods.
___________22. Used to scrape the sides of bowls and for folding delicate ingredients.
___________23. This is use for sauté.
___________24. Uses whirling blades to blend, whip, mix, chop, and puree foods.
___________25. A piece of equipment is used to chop, dice, slice, mince, cube, etc.
___________26. These are often called degreasers.
___________27. This tool is used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
___________28. It means to clean something in order to make it free from bacteria, or any disease-causing
elements.
___________29. It is a device used to open steel cans.
___________30. This equipment is necessary in preventing bacterial infections from foods.

Directions: Enumerate the following questions and write your answer in the space below.

31-40 Give the five basic types of cleaning compounds.

a.
b.
c.
d.
e.

Directions: Read the questions and explain your answer.

41-45. What is the difference between cleaning and sanitizing?

46-50. Why do we need to know the function of kitchen tools.