Republic of the Philippines
Department of Education
REGION V (BICOL)
SCHOOLS DIVISION OFFICE OF IRIGA CITY
RINCONADA NATIONAL TECHNICAL VOCATIONAL SCHOOL
STO. DOMINGO, IRIGA CITY
SUMMATIVE TEST IN TLE 9
FCS: FOOD PREPARATION
SCHOOL YEAR 2026-2027
General Instructions: Read each question carefully and encircle the letter of the correct answer on your
answer sheet.
1. What is the main function of the kitchen brigade system?
A. To increase food prices
B. To organize kitchen staff and duties
C. To decorate the kitchen
D. To prepare desserts only
2. Why is occupational safety and health important in the kitchen?
A. To make food expensive
B. To prevent accidents and injuries
C. To reduce food production
D. To increase cooking time
3. Which of the following is a safety practice in the kitchen?
A. Running while carrying knives
B. Leaving spills on the floor
C. Wearing proper protective clothing
D. Using damaged equipment
4. What is the purpose of a recipe?
A. To decorate food
B. To provide cooking instructions
C. To increase food cost
D. To advertise products
5. Which component of a recipe lists the materials needed?
A. Yield
B. Ingredients
C. Procedure
D. Equipment
6. What refers to the number of servings produced by a recipe?
A. Yield
B. Procedure
C. Cost
D. Ingredient
7. Recipe costing is the process of determining the ________.
A. cooking time
B. nutritional value
C. total cost of ingredients
D. serving utensils
8. Why is recipe costing important?
A. To know the profit and selling price
B. To change ingredients
C. To increase waste
D. To shorten recipes
9. If the total recipe cost is ₱200 and yields 10 servings, what is the cost per serving?
A. ₱10
B. ₱15
C. ₱20
D. ₱25
10. Which cutting technique produces small cube-shaped pieces?
A. Julienne
B. Dice
C. Chiffonade
D. Slice
11. Which cutting technique produces thin matchstick-like strips?
A. Dice
B. Mince
C. Julienne
D. Cube
12. What should you do before using a knife?
A. Run with it
B. Check if it is clean and sharp
C. Throw it on the table
D. Leave it unattended
13. What is a salad?
A. A baked product
B. A mixture of ingredients usually served cold
C. A soup
D. A stock
14. What is the purpose of salad dressing?
A. To add flavor to salad
B. To increase cooking time
C. To make soup
D. To replace vegetables
15. Which is an example of a salad dressing?
A. Mayonnaise
B. Soy sauce
C. Vinegar only
D. Water
A. Match the items in column A with the items in column B. Write the letter of your choice on the line
before the number.
Column A Column B
____1. kitchen a. the place where food is prepared and cooked.
____2. Food safety b. Free from harmful and dangerous conditions
____3. Sanitation c. the condition of being free from harmful microorganisms
____4. Cross contamination d. Spread of harmful germs from one surface to another
____5. Biological hazard e. Danger to food caused by bacteria
____6. Cold Kitchen f. junior chef
____7. Hot Kitchen g. the kitchen where fresh food and some light cooked food
are prepared
____8. Commis chef h. the kitchen where cooked food is being prepare
____9. Steward i. head of the kitchen
____10. Executive chef j. washes dishes and utensils
TEST 1
1. B
2. B
3. C
4. B
5. B
6. A
7. C
8. A
9. C
10. B
11. C
12. B
13. B
14. A
15. A
TEST 2
1. a
2. b
3. c
4. d
5.e
6.g
7. h
8. f
9. j
10. i