GRACE BAPTIST ACADEMY

New Poblacion, Buenavista Guimaras

Cellphone Nos. 09399377674/09173205864
Email address: gracebapacademy@gmail.com
Facebook page: grace baptist academy of buenavista guimaras

3rd Quarter Examination in TLE

Name: ___________________________________ Date: _____________

Grade: _____________

A. MULTIPLE CHOICE:
Direction: Choose the letter of the correct answer, write the letter on the space provided before the number.

_____1. What is cookery?

A. A science that deals with things that are alive such as plants and animals.
B. Things that people and animals eat.
C. It is the art, technology and craft of cooking food
D. It is the study of artifacts.
_____2. Why do we need to clean and sanitize cooking tools and equipment?
A. To maintain the appearance of the cooking tools and equipment.
B. To prevent food contamination.
C. To minimize cleaning time.
D. To help the environment.
_____3. Which of the following is not a correct way of using a cutting tool?
A. Handles should be free from grease
B. It should always be sharp and clean.
C. Correct knife should be used for appropriate job.
D. Knives should always be blunt to prevent cuts.
_____4. What items in washing the dishes should be washed first?
A. Wash the lightest soiled items.
B. Wash first those items that are moderately soiled.
C. Wash the most soiled items in the dishes.
D. Wash any items in the dishes.
_____5. What is the method used in the proper dishwashing techniques?
A. Two bucket method B. sink method C. Three sink method D. Bucket method
_____6. Prior to the washing operations, which of the following must be observed?
A. Scrape leftover found in the kitchen tools and equipment.
B. Wash the lightest soiled items first such as glasses and cups.
C. Drain wash water frequently.
D. Keep the sink and brushes clean.
_____7. Why do we need to properly store all washed kitchen tools and equipment?
A. So that the kitchen tools and equipment will not be lost.
B. To easily find the kitchen tools and equipment when you need it again.
C. To maintain the new appearance of the kitchen tools and equipment.
D. To avoid re- contamination of dust, insects, and bacteria.
_____8. How many inches above the floor should we store cleaned tools and equipment?
A. four B. At least six C. Exactly five D. less than seven
_____9. This are substances usually in liquid, powder or spray used to remove dirt, stains and bad smells from
different surfaces.
A. Muriatic acid B. Cleaning agents C. Detergents D. Cleaning products
_____10. It is also known as muriatic acid.
A. hypochlorite B. Tetrachloroethylene C. Hydrochloric acid D. Chromic acid
_____11. Why are there some cleaning agents not advisable to be mixed?
A. because only professionals can perform it. B. because it can turn into another chemical.
C. because manufactures will not allow. D. because it could explode and cause harm to the body.
_____12. Which of the following cleaning agents can irritate skin, eyes and respiratory system?
A. Bleach + Vinegar B. Hydrogen peroxide + Vinegar C. Bleach+ Ammonia D. Bleach+ Water
_____13. What is the truth about mixing two different drain cleaners?
A. It can make the product more effective. B. It can explode if combined.
C. It can make the work go better and faster. D. It can destroy both products.
_____14. Before starting to clean it is recommended to wear PPE, what does PPE stands for?
A. Proper Procedure Examination B. Personal Protective Equipment
C. Practice Possible Experiment D. Personal Program Exercises
_____15. It is a French term which means set in place that is you should have everything ready to cook and in its
place. A. mis in place B. misplace C. Mis en place D. place in mis
_____16. The savory part of the canapé?
A. Base B. Spread C. Main body D. Garnish
_____17. A kind of appetizer that is often referred to as open face sandwich?
A. Hors d’ oeuvres B. Canapés C. Cocktail D. Relishes
_____18. This is the cooks right hand, use for chopping, slicing, and dicing?
A. French knife B. Butchers Knife C. Paring knife D. Channel knife
_____19. Which of the following is not a classification of appetizer?
A. Canapés B. Garnish C. Hors d’oeuvres D. Cocktails
_____20. In cooking pork siomai, why do we need to brush the steamer with oil?
A. Because it is part of the ingredients. B. It’s not really needed.
C. To avoid sticking. D. To make the siomai soft.
_____21. Which of the following is not an ingredient in preparing siomai?
A. Cheese B. Egg C. Salt D. Pepper
_____22. Why is it important to know the proper use of each tool, utensil and equipment?
A.
_____23. How will you maintain the tools, utensils and equipment in good use?
A.
For numbers 24-30: Refer to the given case study below and answer the question that follows.

On December 20, 2017, Devie was working in the kitchen to prepare a pork siomai for the Christmas party of her
daughter. Without wearing a hairnet, apron and gloves she started preparing the ingredients, without washing her
hands she mixed all the ingredients together except the wrapper, then wrap the meat in siomai wrapper. She just
pulled the electric steamer from the shelves and boil some water, brush steamer with oil and placed all wrapped
meat in the steamer. The next day, Devie found out that all her daughter’s classmates was brought to a hospital.
Situation:
The steamer which Davie used on December 20 was found in the kitchen very dirty. Devie didn’t wash her hands
before preparing the ingredients and she is not wearing personal protective equipment while preparing the food.
The Accident:
After eating the siomai the classmates of Devie’s daughter experienced stomach ache, dizziness and vomiting, the
doctor confirmed that its food poisoning.

_____24. Why is Devie preparing a siomai?

A. For her family. B. To sell it. C. for her birthday. D. For the Christmas party
_____25. Why is it important to wear PPE in cooking?
A. To ensure cleanliness and safety while cooking
B. To make cooking more fashionable.
C. It’s not important to wear PPE.
D. to eliminate hazards
_____26. What are the symptoms of food poisoning?
A. Headache, bloating, and vomiting B. Dizziness, stomach ache and vomiting.
C. Stomach ache, headache and numbness D. vomiting only
_____27. Why did the siomai that Devie prepared poisoned the teacher and students?
A. Because the ingredients used are expired.
B. Because Devie is not following the cleanliness and sanitation in cooking.
C. Because siomai is a poisonous food.
D. Because siomai is not a safe food to eat.
_____28. Which of the following is not the reasons which caused this accident to happen?
A. Devie didn’t check for the ingredients expiration date.
B. Devie did not clean and sanitize tools and equipment before and after using.
C. Devie did not wash her hands before preparing the food.
D. Devie did not wear personal protective equipment.
_____29. What is the equipment used in making siomai?
A. Stove B. Refrigerator C. Electric steamer D. Rice cooker
_____30. Who is to blame in this scenario?
A. No one because it’s an accident. B. Devie C. Daughter D. Classmates
_____31. How many minutes does the siomai need to be steamed?
A. 15- 20 minutes B. 20- 25 minutes C. 10 minutes only D. 25- 30 minutes
_____32. Where does the word salad originates?
A. French word salate B. Latin word saladi C. French word salade D. English word salty
_____33. Which of the following is not a tools and equipment in preparing salad?
A. Food processor B. Pastry brush C. Colander D. Corn zipper
_____34. What is the importance of garnish?
A. It adds eye appeal and to stimulate the appetite.
B. It adds moisture and flavor.
C. It provides fat barrier which prevent the base from getting soggy.
D. It holds the main body of canapé.
_____35. This is a style of canapé that can be produced in large quantity, less expensive and sold for a lower price?
A. Hors d’ oeuvres B. Canapé C. Banquet D. Ala carte
_____36. Which of the following components of canapé adds moisture and flavor to canapé?
A. Base B. Spread C. Main body D. Garnish
_____37. Bread, toast and crackers are example of what component of canapé?
A. Base B. Spread C. Main body D. Garnish
_____38. It is one of the classification of appetizer these are raw or pickled vegetables cut into attractive shapes.
A. Cocktails B. Relishes C. Chips and Dips D. Petite salad
_____39. Which of the following chemicals are safe to mix?
A. Bleach+ ammonia B. Bleach+ vinegar C. Baking soda+ vinegar D. Bleach+ water
____40. This cleaning agent can also be used to clean hard surfaces and remove calcium deposits.
A. Vinegar B. Hydrochloric acid C. Baking soda D. Drain cleaner
_____41. Why do we need to dry all tools and equipment before storing?
A. To pre- wash soiled items. B. To avoid re- contamination of dust insects and bacteria.
C. to check if there’s damage. D. To ensure the cleanliness of tools and equipment.
_____42. Which of the following should be done first in cleaning large electrical equipment like the blender?
A. Remove all of its removable parts. B. Dry and re- assemble
C. Remove particles of food with any appropriate tool. D. Switch of the machine and remove the plug.
_____43. Which of the following is not an example of cutting tools?
A. Choppers B. French knife C. Spatula D. Cutting blades
_____44. It is also known as Citric acid?
A. Baking soda B. Alcohol C. Vinegar D. juices of lemons, limes and oranges
_____45. This is the most common cleaning agents?
A. Baking soda B. Vinegar C. Water D. Alcohol
_____46. How many months does it takes to get rid of chemicals that have not been used?
A. 9 months B. 6 months C. 4 months D. 7 months
_____47. Which of the following is not a precautionary measure when using cleaning agent?
A. Wear rubber gloves B. Wear suitable footwear
C. Most have knowledge in basic first aid. D. Mix any cleaning agents
_____48. Once this signal word is read, the product is highly toxic and may cause permanent danger to skin and
eyes.
A. Caution B. Warning C. Beware D. Danger
_____49. Tool used to slice hard boiled eggs.
A. Bread knife B. Egg slicer C. Spatula D. Wooden spoon
_____50. Which of the following is not a component of salad?
A. Main body B. Base C. Garnish D. Spread

God bless!!