Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
HINATUAN NORTH DISTRICT
Grading Period: First Quarter
Subject and Year Level: TLE Cookery 9
REMEDIAL ASSESSMENT TEST
Direction: Answer the following
questions and write your answer on a
separate sheet of paper.
1. What type of knife that has a two-sided
blade and serrated edge that is used
to section citrus fruits.
A. Citrus knife
B. Deli knife
C. French knife
D. Paring knife
2. What is the other term for strainer?
A. Colander
B. Funnel
C. Grater
D. Smasher
3. What type of cleaning compound that
is also known as degreaser?
A. Abrasive
B. Acid cleaner
C. Detergent
D. Solvent cleaner
4. Which of the following is the proper
order in stacking the dishes?
A. Chinaware, utensils, silverware,
glassware
B. Glassware, silverware, chinaware,
utensils
C. Silverware, chinaware, glassware,
utensils
D. Utensils, silverware,
glassware, chinaware
A. What type of cleaning compound is
recommended to remove tough
soils from pots and pans? that she
B. Abrasive
C. Acid cleaner
D. Detergent
E. Solvent cleaner
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5. Which of the following should be
practice when using chopping board
to reduce the spread of bacteria?
A. Scrape chopping board
B. Clean chopping with wet cloth
C. Use the same chopping board for
different kinds of food.
D. Keep separated chopping board for
different ingredients.
6. Which of the following situation shows
the best practice of good
housekeeping?
A. Emptying the garbage can every
other day.
B. Using imported sanitary 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.
7. In cleaning our kitchen. Which of the
following shows the primary first aid
treatment if someone has swallowed
poison?
A. Remove anything remaining in the
mouth.
B. Giving her a glass of water or fruit
juice.
C. Giving a spoonful of sugar or any
kind of sweet.
D. Just read the label of the
poisonous material and throw in
the trash bin.
Zip Code: 8310
Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
HINATUAN NORTH DISTRICT
8. Which of the following is an example of
chemical sanitizer?
A. Chlorine
B. Filtration
C. Hot water
D. Steam
9. Which of the following are the
approved chemical sanitizer?
A. timsen, chlorine, iodine
B. detergent, timsen, carbolic acid
C. quaternary ammonium, iodine,
soap
D. Chlorine, quaternary ammonium,
iodine
10. Why we should take a distance of 6 –
8 inches when applying spray in the
surfaces.
A. To avoid inhaling sprays
B. To avoid spreading of bacteria
C. To keep our kitchen, smell fresh.
D. To surely remove the dirt’s in the
surfaces.
11. How important is washing your
hands before handling the food?
A. To avoid food contamination
B. To keep the food more delicious
C. To ensure the freshness of the food
D. To keep the good quality of the
food
12. Which of the following is the proper
order/steps in cleaning kitchen
premises?
I. Scrape and pre-rinse
II. Rinse all equipment surfaces
sanitizing agent
III. Remove residual food soils from
equipment surfaces
IV. Rinse all surfaces with cold to hot
water to remove thoroughly all
remaining chemical solution and
food soil residue.
A. I, II, III, IV
B. I, III, IV, II
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C. II, I, III, IV
D. III, II, I, IV
13. What will you do if your eyes were
accidentally splashed with liquid
detergent by your classmate?
A. Rub the affected eye
B. Use towel to wipe your eyes
C. Wash the affected eye with cold
water
D. Let a running water flow in your
eyes and wash it for at least 15
minutes.
14. Which of the following shows keeping
the refrigerator clean and tidy?
A. Unplug the refrigerator every
morning.
B. Combining the raw meat to leafy
vegetables in one container.
C. Make a habit of keeping food too
long in the fridge
D. Removing old and rotten food and
clean shelves and racks of the
refrigerator.
15. Erwin owns a restaurant. He is awake
up to 12 midnight in order to
supervise the business and sees to it
that he has enough supply of
materials the next day. This kind of
character shows?
A. Creative
B. Personalize
C. Motivated
D. Committed
16. Which tool has a sharp-edge scoop for
cutting out balls of fruits and
vegetables?
A. Ball cutter
B. Butter curler
C. Cookie cutter
D. Potato smasher
17. What type of knife is used for
trimming and paring fruits and
vegetables?
Zip Code: 8310
Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
HINATUAN NORTH DISTRICT
A. Channel knife
B. Deli knife
C. French knife
D. Paring knife
18. Which type of knife is used for
making garnishes.
a. Channel knife
b. Deli knife
c. French knife
d. Paring knife
19. What small dish or drink taken before
a meal which stimulate one’s appetite.
A. Appetizer
B. Dessert
C. Salad
D. Sandwich
20. What classification of appetizer are
made of thin slices of bread in
different shapes?
A. Canape
B. Chips and dips
C. Finger foods
D. Petite salad
21. Which of the following is a variety of
appetizer wherein the only
requirement is that you keep
everything small enough to be pick up
with the fingers and eaten with little
mess.
A. Canape
B. Chips and dips
C. Finger foods
D. Petite salad
22. How will you assemble canapes as
fast and smooth as you can?
A. Good mise en place
B. Assemble close as possible to
serving time
C. Arrange canapes carefully and
attractively on trays
D. Prepare the ingredients two hours
before the serving time.
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23. What is the proper application of
spread in the canapes?
A. The spread should be on the top of
the garnish
B. Design the spread on the platter to
make the canape more attractive.
C. Just put a small amount of spread
in the canape.
D. The spread should be on the top of
the base to keep the garnish stick
to it without falling off.
24. Why do we need to perform mise en
place?
A. To keep everything has its own
place.
B. To give color, design and texture or
flavor.
C. To keep everything small enough
and easy to pick-up.
D. To save time and able to identify
and prepare all the needed tools
and equipment as well as all the
ingredients.
25. What will happen if you do not apply
assembling canapes as close as
possible to serving time?
A. Crackers and toasts will be firmer
and give a pleasing texture and
crispness.
B. Bases quickly become soggy, and
spread garnishes dry out easily.
C. They hold together and do not full
apart in the customers hand.
D. Canape will be more easily to bite
and gives an attractive
appearance.
26. What type of appetizer that refers to a
small dish served before a meal in
European cuisine?
A. Assorted hors d’ oeuvres
B. Cold hors d’ oeuvres
C. Hot hors d’ oeuvres
D. Plate of hors d’ oeuvres
Zip Code: 8310
Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
HINATUAN NORTH DISTRICT
27. Which of the following hors d’ oeuvres
that can be served in special
portioned platters with dishes or even
from serving cart?
A. Assorted hors d’ oeuvres
B. Cold hors d’ oeuvres
C. Hot hors d’ oeuvres
D. Plate of hors d’ oeuvres
28. Which term refers to stimulate
appetite and therefore should always
be served at the first course in the
menu?
A. Assorted hors d’ oeuvres
B. Cold hors d’ oeuvres
C. Hot hors d’ oeuvres
D. Plate of hors d’ oeuvres
29. What type of cold hors d’ oeuvres that
has a classical form of presentation,
where lobster should always be
included?
A. Assorted hors d’ oeuvres
B. Grison platter
C. Plate of hors d’ oeuvres
D. Rich hors d’ oeuvres
30. Which of the following cold hors d’
oeuvres that has a limited choice or
more expensive food?
A. Assorted hors d’ oeuvres
B. Cold hors d’ oeuvres
C. Hors d’ oeuvres Platter
D. Plate of hors d’ oeuvres
31. Which of the following best describe
Grison Platter?
A. It consists of two kinds of cold
meat such as ham, smoked beef
and pepper ham.
B. It consists of shrimps, smoked
beef, poached egg, Spanish
sardines and lettuce.
C. It can be served in a small
portioned platter with dishes or
even from a serving cart.
D. It may consist of shrimps with
jelly, asparagus tip with
mushrooms, sardines with onion
rings, and tomatoes.
32. What should be the order in
preparing oyster and clams cocktail?
I. Provide lemon wedges.
II. Open fresh oysters and clams on
the half shell
III. Arrange the flat plates, preferably
on a bed of ice
IV. Place cocktail sauce in a small cup
in the center or at the side of the
plate.
A. I, III, IV, II
B. IV, III, II, I
C. II, III, IV, I
D. III, II, I, IV
33. Anna wants to prepare a fruit
cocktail. What should be the steps to
follow?
I. Cut fruits into desired shapes.
Brgy. Maharlika, Hinatuan, Surigao del Sur
(086)-628-2530
surigaodelsur.hinatuannorth@deped.gov.ph
Zip Code: 8310
Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
HINATUAN NORTH DISTRICT
II. Use fruits that are pleasantly tart
and not too sweet.
III. Add a few drops of flavored liqueur
to improve flavor
IV. Add fresh lemon or lime juice to
fruit mixtures to provide necessary
tartness.
A. I, II, III, IV
B. I, III, II, IV
C. II, I, IV, III
D. III, IV, II, I
34. Why you should arrange your canape
simple?
A. Simple arrangement is easier to
clean-up.
B. Simple arrangement saves more
time in preparing the canape.
C. Simple arrangement makes the
canape creamier.
D. Simple arrangements are more
attractive than extravagant one.
35. How will you interpret the saying goes
“the eyes eats first”?
A. The eyes will eat the food
B. The food has eyes to eat
C. The food much appreciated if
presented attractively
D. The food is more delicious if the
one who prepare has beautiful
eyes.
36. What fundamentals of plating that is
more important in presentation as
well as the costing?
a. Balance
b. Centerpiece
c. Portion size
d. Arrangement on the plate
37. Which of the following is one of the
factors to consider when balancing
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surigaodelsur.hinatuannorth@deped.gov.ph
colors, shapes, and textures on the
plate.
A. Color
B. Flavors
C. Shapes
D. Texture
38. Why we should not remove the food
once it touched the tray?
A. To avoid scratches of the tray.
B. To keep the food in proportion.
C. Shiny silver or mirrors trays are
easily broken.
D. Shiny silver or mirror trays got
easily smudged.
39. How to design the platter?
I. Plan ahead.
II. Keep items in proportion
III. Make the garnish count.
IV. Get the design a focal point.
V. Get movement into your design.
A. I, II, IV
B. III, V
C. I, II, III, V
D. I, II, III, IV, V
40. What will happen if the size of the
plate is too large for the items?
A. The presentation looks messy
B. The presentation looks skimpy
C. The presentation is overcrowded.
D. The presentation has enough
space.
41. What is the most important activity
after preparing the appetizer?
A. Mise en Place
B. Storing the appetizer
C. Preparing the appetizer
D. Cleaning the kitchen premises
Zip Code: 8310
Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
HINATUAN NORTH DISTRICT
42. Which of the following storing
technique is the process of preserving
food by means of refrigeration?
A. Chilling
B. Cold storage
C. Freezing
D. Refrigerate
43. Which of the statements below shows
good sanitary practices when storing
appetizers?
A. Combine raw, and cooked
appetizer.
B. Store dry goods in the refrigerator.
C. Keep close to the food even you
have illness.
D. Safeguard the food during the
distribution and serving.
45. Why dry goods need to be kept in a
secure environment?
A. To find the food easily.
B. To prolong the expiration date.
C. To eliminate the possibility of
contamination.
D. To ensure the freshness and
quality of the food.
44. Herbs are best used on the day or
possibly the next day. How will you
keep the moisture of the herbs?
A. Freeze it
B. Refrigerate to reduce the
temperature of food.
C. It should be kept in containers
with absorbent paper.
D. Keep the herbs in the secure
environment with low temperature.
Quarterly Examination in TLE Cookery 9
Key Answer
1. B
2. A
3. A
4. A
5. D
6. B
7. A
8. D
9. D
10. A
11. A
12. A
13. A
14. D
15. A
16. A
17. B
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(086)-628-2530
surigaodelsur.hinatuannorth@deped.gov.ph
18. D
19. D
20. D
21. A
22. D
23. A
24. A
25. A
Zip Code: 8310
26. C
27. A
28. D
29. D
30. B
31. C
32. A
33. B
34. D
35. C
36. A
37. C
38. C
39. D
40. C
41. C
Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
HINATUAN NORTH DISTRICT
42. B
43. D
Prepared by:
44. D
45. B
46. B
47. B
MELLO NIÑA MASH R. MONTENEGRO
Subject teacher
JEANET V. MONTERON
Subject teacher
Checked and QA by: MARIA SOCORRO ETHEL B. DINALAGAN
MT-II
Brgy. Maharlika, Hinatuan, Surigao del Sur
(086)-628-2530
surigaodelsur.hinatuannorth@deped.gov.ph
Zip Code: 8310
48. D
49. C
50. C
Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
HINATUAN NORTH DISTRICT
FIELD STUDY 1
ATTENDANCE SHEET
Date
Name
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(086)-628-2530
surigaodelsur.hinatuannorth@deped.gov.ph
Signature
Zip Code: 8310