BARRETTO NATIONAL HIGH SCHOOL
T.L.E. – COOKERY 9
NAME: ___________________________________ GRADE/ SECTION: _________________
QUARTER 1
SUMMATIVE ASSESSMENT
PART I. MULTIPLE CHOICE. Read and analyze each statement. Choose the correct answer. Write your
answer on the space provided. (30 points)
______1. It is mostly used in the kitchen and most popular because it is lightweight, attractive and
less expensive. It requires care to keep it shiny and clean.
a. stainless steel b. aluminum c. can opener d. cutting boards
______2. It is the most popular material used for tools and equipment, but it is more expensive. It is easier to
clean and shine and will not wear out easily.
a. stainless steel b. aluminum c. can opener d. cutting boards
______3. This material is used to open a food containers.
a. stainless steel b. aluminum c. can opener d. cutting boards
______4. This is a wooden or plastic board where meat, fruits and vegetables are cut.
a. stainless steel b. aluminum c. can opener d. cutting boards
______5. It is used to grab and transfer food items, poultry or meat portions to a serving platter, hot
deep fryer, and plate.
a. serving tongs b. rinse c. cleaning cycle d. chiller
______6. ___________all surfaces with cold to hot water, depending on the temperature of the cleaning cycle,
to thoroughly remove all remaining chemical solution and food soil residues. Complete the sentence.
a. serving tongs b. rinse c. cleaning cycle d. chiller
______7. This is called the removal of residual food soils from equipment surfaces is based on the
manipulation of the four basic cleaning factors and the method of cleaning.
a. serving tongs b. rinse c. cleaning cycle d. chiller
______8. This equipment is usually used for keeping cold foods chilled for service.
a. filler b. grater c. chill pot d. Chiller
______9. This kind of drinks are usually juices of orange, pineapple, grapefruit or tomatoes served with cold
salad dressings.
a. cocktails b. Mise’ En Place c. Hors D’ Oeuvreas d. Canapé
______10. It is refers to small portions of highly seasoned [Link] is a combination of canapés, olives, stuffed
celery, pickled radishes ,and fish.
a. cocktails b. Mise’ En Place c. Hors D’ Oeuvres d. Canapé
______11.These are made out of thin slices of bread in different shapes.
a. cocktails b. Mise’ En Place c. Hors D’ Oeuvres d. Canapé
______12.This is a French term which means “set in place” that is you have everything ready to cook and in its
Place.
a. cocktails b. Mise’ En Place c. Hors D’ Oeuvres d. Canapé
______13. These are pickled item which are raw, crisp vegetable ssuch as julienne carrots or celery sticks.
a. finger foods c. fresh fruits and vegetables
b. petite salad d. relishes/crudités
______14. __________are small portions and usually display the characteristics found in most salad. Complete
the sentence.
a. finger foods c. fresh fruits and vegetables
b. petite salad d. relishes/crudités
______15. These are the simplest appetizer. These are good appetizers because they give an attractive
appearance, fragrance, appealing taste and delicious flavor.
a. finger foods c. fresh fruits and vegetables
b. petite salad d. relishes/crudités
______16. These are variety of appetizers wherein the only requirement is that you keep everything.
a. finger foods c. fresh fruits and vegetables
b. petite salad d. relishes/crudités
______17. It holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and
crispness to the canapé
a. base b. spread c. garnish d. Grisson Platter
______18. This is placed on top of the base so the garnish sticks to it without falling off.
a. base b. spread c. garnish d. Grisson Platter
______19. This is a food item or combination of items placed on top of the spread which usually gives color,
design, and texture or flavor accent to the canapé.
a. base b. spread c. garnish d. Grisson Platter
______20. It may consist of two kinds of cold meat, such as ham, smoked beef, peppered ham. Sauce can be
served at the side.
a. base b. spread c. garnish d. Grisson Platter
______21. A well-presented platter with a limited choice of simple or more expensive foods.
a. Assorted hors d’oeuvres c. Hors d’oeuvres Platter
b. Rich hors d’oeuvres d. Hors d’ salad
______22. This can be served in special portioned platters with dishes or even from a serving cart.
a. Assorted hors d’oeuvres c. Hors d’oeuvres Platter
b. Rich hors d’oeuvres d. Hors d’ salad
______23. This is still a classical form of presentation. Lobster should always be included.
a. Assorted hors d’oeuvres c. Hors d’oeuvres Platter
b. Rich hors d’oeuvres d. Hors d’ salad
______24. These materials are organic polymeric materials that can be molded into the desired shape.
a. aluminum b. glass c. plastics d. wood, cardboard and papers
______25. It is increasingly used for canning due to its lightness, low cost and capacity to be recycled.
a. aluminum b. glass c. plastics d. wood, cardboard and papers
______26. This material is an inert material that is impermeable to gases and vapors. It is an excellent and
completely neutral oxygen barrier when in contact with food. However, it is a fragile, heavy
material that requires a lot of energy to be manufactured.
a. aluminum b. glass c. plastics d. wood and papers
______27. It is used in the packaging of food. It is a very cheap, lightweight product with excellent printing
capacity.
a. aluminum b. glass c. plastics d. wood and papers
______28. This kitchin equipment is used when temperature must be kept below boiling, such as for egg sauces,
puddings, and to keep food warm without overcooking.
a. teflon b. double boiler c. funnels d. cup
______29. This is a special coating applied inside aluminum or steel pots and pans. It prevents food from
sticking to the pan.
a. teflon b. double boiler c. funnels d. cup
______30. These kitchen materials are used to fill jars, made of various sizes of stainless steel, aluminum, or of
plastic.
a. teflon b. double boiler c. funnels d. cups
PART II. TRUE OR FALSE. Write TRUE if the statement is correct and FALSE if it is not. (10 points)
_________1. Using a knife appropriately can help prevent serious injuries. To keep yourself from
sustaining a knife related wound or laceration, always handle knives with caution.
_________2. When picking up a knife, make sure you aren't holding anything else or are distracted.
_________3. Keep your knives sharpened so you don't need to strain while chopping, slicing, or dicing.
_________4. When chopping round objects, cut one side to make it flat and then lay the flat side down on
your chopping block. This way, you can stabilize whatever item you are chopping.
_________5. Don’t Grasp the knife handle firmly and lay your other hand on top of the knife to prevent any
blade contact.
_________6. Use tongs to handle large, firm products. When handling hot items, grasp them firmly and
be mindful of oil or water splashing.
_________7. Use hand if you have difficulty with firmly grasping your cooking tools.
_________8. When using tools that have sharp edges for the first time, go slowly until you get the hang of
it. Graters, zesters and mandolins all have the potential to slice or cut your fingers or hands
if you aren't paying attention, or misuse them.
_________9. Keep all used utensils in a container to prevent food contamination. When hand drying or putting
sharp utensils away, watch where you place your hands.
_________10. Keep your kitchen neat and clean always.
PART III. ENUMERATION. Enumerate the things you need to do or consider when designing a platter.
( 8 points)
1. 5.
2. 6.
3. 7.
4. 8.
PART [Link] IN THE BLANK. Fill in the blanks. Choose your answer inside the box. ( 12 points)
cutting board serving tong spatula potato masher
colander serving spoons kitchen shears scraper
can opener graters measuring spoon rotary eggbeater
1. ________________is used to open a food containers.
2. ________________also called a vegetable strainer which are essential for various tasks from cleaning
vegetables to straining pasta or contents
3. ________________come in variety of sizes, shapes, materials and colors. These are used to measure
smaller quantities of ingredients called for in the recipe like: 1 tablespoon of butter or 1⁄4 teaspoon
of salt.
4. ________________is wooden or plastic board where meat, fruits and vegetables are cut.
6. ________________is used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
7. ________________is practical for opening food packages, cutting tape or string or simply
remove labels or tags from items.
8. ________________is used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
9. ________________used for beating small amount of eggs or batter. The beaters should be made of
stainless steel.
10. ________________is a rubber or silicone tool used to blend or scrape the food from the bowl.
11. ________________is a small, shallow bowl on a handle used in preparing, serving, or eating food.
12. ________________is used to grab and transfer food items, poultry or meat portions to a serving platter, hot
deep fryer, and plate.
