1st Quarter Assessment

TLE - Culinary Arts

Name: ____________________________________________________
SCORE
Grade Level: ___________________________________________
Date: ________________________________

I. Direction: Label the parts of the knife.

B. Identify the kinds of knife.

1. _______________________ - Small but steady, this knife is perfect for cutting small fruits
and vegetables with precision and ease.

2. _______________________ - Long narrow blade to slice meats, poultry, seafood, warm

breads and cakes.

3. _______________________The thicker blade and Double-edge on this knife gives you both
power and control for easy food prep. Perfect for cutting through small squash and
melons, or slicing pepperoni and other cured meats.

4. _______________________ - This sharp, agile and flexible blade gives you complete control
and confidence when breaking down a whole chicken or butterflying pork or lamb chops.

5. _______________________ - Slice, dice and chop with ease. This knife will make you feel like
a professional chef in your own kitchen.

II. A. Label the cooking utensils with the correct name.

1. 2. 3. 4.
5. 6. 7. 8.

9. 10. 11. 12.

13. 14. 15. 16.

17. 18. 19. 20.

B.Choose 10 cooking utensils above and write their usage. Some usage are written for you, write the
correct name of the utensils.

COOKING UTENSILS USAGE

1.

tool used to cut foods and materials used in the

kitchen

2.

3. it is cone-shaped, which allows for more straining

surface area, and they are used mostly for making
sauces, soups, and custards that need to be supre
smooth and silky.

4.

5. Used for mixing and when cooking and stirring hot

foods

6.

7. to whip eggs or cream or add air to a batter. Not

used with thick mixtures

8.
9. device used to cut open metal cans using 2 blades
and a rotating handle device

10.

III. Read and answer the questions. Box your answers.

1. What is meant by blanching a vegetable?

A. Covering it lightly in butter.

B. Soaking it in cold water.
C. Scalding or dipping it firstly in boiling water prior to freezing or putting it in cold water.
D. Massaging it with salt before cooking.

2. The sauce you are using has become too watery, what is the best way to thicken it?

A. Add Flour or Corn-starch.

B. Put it in the freezer.
C. Add Sauce.
D. Add butter and olive oil.

3. What does it mean to ‘braise’?

A. Microwaving
B. Baking
C. Cooking food in a small amount of liquid in a closed container.
D. Roasting

4. What type of cooking is referred to as a “wet heat” cooking method?

A. Frying
B. Scorching
C. Braising
D. Grilling
5. Which of the below describes gently heating food in a little oil or butter, with

frequent stirring and turning to ensure that it is tender?

A. Grilling
B. Boiling
C. Sweltering
D. Sweating

6. What does it mean to ‘mince’ meat?

A. To mash the meat into a paste.

B. To boil the meat until it melts.
C. To cut the meat into small pieces.
D. To slice the meat into thin strips using a knife.

7. How does adding salt to boiling water affect it?

A. Speeds up the process of boiling water.

B. It delays the process of water boiling.
C. Softens the water.
D. Stops the water from boiling at all.

8. Which of these cutting boards is the most sanitary?

A. Wood
B. Bamboo
C. Plastic
D. All three are the same.

9.To soak in a seasoned liquid, to add flavor and/or tenderize.

A. bread
B. flute
C. marinate
D. sift

10. To cook in hot fat.

A. pan-fry
B. fry
C. stir-fry
D. deep-fat fry

11. To cover with boiling water and let stand without additional heating until flavor and
color are extracted, as for tea.
A. steep
B. steam
C. simmer
D. saute

12. To cook by dry heat, uncovered, usually in the oven.

A. broil
B. saute
C. roast
D. Stew

13. To spread a liquid coating on a food, using a pastry brush or paper towel.
A. Flute
B. grease
C. bread
D. brush

14. To place small particles of a solid, such as butter, on the surface of a food.
A. Dot
B. Saute
C. Simmer
D. barbecue

15. To cook in an oven or oven-type appliance in a covered or uncovered pan.

A. bake
B. roast
C. braise
D. stew

16. To cut food into flat pieces.

A. chop
B. slice
C. sliver
D. Cut

17. To brown by direct heat in a toaster or in the oven.

A. brown
B. fry
C. scald
D. Toast
IV. Let’s cook! Pretend that you are a chef. Help Anita to prepare all the dishes for their simple
salu-salo. Use your imagination!

Anita wants to cook food for her friends who will visit her on weekends for their simpl
salu-salo. She’s planning to cook kare-kare, prok barbecue, and crispy fried chicken for lunch
and make coffee jelly and leche flan as desserts. She will also prepare a refreshing honey-lemon
juice and tanglad-kalamansi juice for their drinks. Her friends requested to have halu-halo and
pancit bihon for their merienda.

1. Help Anita prepare the dishes.

2. Choose one dish for lunch, dessert, drink, and merieneda.

3. Identify the ingredients and cooking utensils that she will need, and the cooking

methods she will use.

DISH INGREDIENTS COOKING UTENSILS COOKING TERMS

Example Beef ribs Pan Chopping

Onion Stove Boiling

Beef Bulalo onion spring Knife Mince

Petchay Baguio chopping board Slice

salt and pepper ladle dash

LUNCH

DESSERT
 DRINK

MERIENDA

*5 points per box - for 5 or more ingredients, cooking utensils, and cooking methods
*3 points per box - for 3 - 4 answers for ingredients, cooking utensils, and cooking methods
*1 point per box - for 1 - 2 answers for ingredients, cooking utensils, and cooking methods

“A fit, healthy body - that is the best fashion statement”