Department of Education

Region XII
Province of Sarangani
ALABEL CENTRAL INTEGRATED SPED CENTER
TLE 9
1st Grading Period

Name:________________________________________ Date: ____________________

Grade/Section: ________________________________ Score: ___________________

I Directions: Read the following statements carefully then choose the best answer from the
given choices. Write only the letter of your answer in your quiz notebook.

1. Which of the following appetizers are made out of thin slices of bread in different shapes?
a. Relish b. Hors D’ Oeuvres c. Cocktail d. Canapé
2. Aling Tessie finds it hard to remove tough soils from the used pots and pans. It does not respond to
different cleaning agents she used. If you will help her, which of the following will you recommend that
will surely solve her problem?
a. Abrasive b. Detergent c. Acid Cleaner d. Solvent Cleaner
3. It is small pieces or portions of highly seasoned food, usually served before a meal to induce and
stimulate one’s appetite.
a. Appetizer b. Hamburger c. Dessert d. Salad dressing
4. Which of the following situations is good housekeeping practice best shown?
a. emptying the garbage can every other day.
b. using imported sanitizing 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
5. Which of the following knife is used for trimming and paring fruits and vegetables?
a. Butcher knife b. Paring knife c. French knife d. Shears
6. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
a. Read the label of the poisonous material
b. Remove anything remaining in the mouth
c. Give her a glass of water or any fruit juice
d. Give her a spoonful of sugar or any kind of sweets
7. Which of the following should be practiced when using cutting board to reduce the spread of
bacteria?
A. Use the same chopping board for different kinds of food
B. Keep separate chopping board for your meat and your vegetables
C. Clean the chopping board if needed
D. Scrape chopping board before using
8. A salad tool used to remove excess water from the salad greens.
a. Mixing bowl b. salad spinner c. Salad server d. cutting boards
9. Which of the following guidelines is not included in making vegetable salad.
a. Cooked to a firm, crisp texture and good color
b. Cooked until completely tender but not overcooked
c. Thoroughly drained and chilled before using
d. Marinated or soaked in a seasoned liquid
10. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce.
a. Canapé b. Relish c. Cocktail d. Salad
11. These are cleaning agents, solvents or any substance used to wash tablewares, surfaces, and
equipment.
a. Detergents b. Acid Cleaners c. Abrasive d. Solvent Cleaners
12. It involves the use of hot water or steam. There are three methods of using heat to sanitize
surfaces – steam, hot water, and hot air.
a. Hot Air b. Radiation c. Thermal Cleaners d. Chemicals
13.Were originally introduced by the Athenians as a buffet in the early third century B.C. They would
serve sea urchins, cockles, sturgeon, and garlic
a. Ice cream b. Main Course c. Cakes d. Appetizer
14. Sharp edged scoop for cutting out balls of fruits and vegetables.
a. ball cutter b. Zester c. Spatula d. Knife
15. Container which is usually transparent. It is smooth in the inside with the graduation mark on the
outside to read. This is used for measuring liquid ingredients like water and oil.
a. Weighing Scale b. Measuring spoon c. Measuring cup d. Glass measuring cup
16. Frankie want to make a potato mash for her main course what tool should she used in order to
mash a potato?
a. Chopping board b. Cutter c. Potato Masher d. Blender
Choices from 17-18.
a. Heat b. Detergents.
c. Acid cleaners d. Radiation
____17. ____18. What are the examples of cleaning agents?
____19. How often do we clean our kitchen?
a. Regularly b. Once a week.
c. Twice a week. d. If you have a vacant time.
____20. How will you store cups, bowls, and glasses?
a. Store it on inverted.
b. Store it facing up.
c. Store it sideward
d. Store it at the lowest part of the cabinet.
21. are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings. It
may be in the form of a fruit or vegetable juice mixed with little alcoholic beverage or seafood like
shrimps, crabs, or lobsters served with slightly seasoned sauce.
A. Relish b. Cocktails c. Chips and dips d. Canape
Choices from 22-23. Which of the following are the types of spread?
a. Butter c. Flavored cream
b. Biscuits d. Parsley
Choices from 24-25. What are the equipment use in preparing/storing appetizers?

a. Spatula c. Chiller
b. Oven d. Cutting board
II. Directions: Identify the pictures below. Write your answer in column A with a short
description about it. (2 pts. each)
Column A Column B
1.
2.

3.

4.

5.

III. Classify the following ingredients listed below according to the parts of canapes. Write
each ingredient in the box provided for. (15 points)
Radish slices Toast cutouts Asparagus Tips
Bread cutouts Crackers Tomatoes
Butter Polenta Cutouts Cucumber slices
Fish Cheese Miniature pancakes
Tiny Biscuits Pickled Onions Meat

Canape Base Canape Spread Canape Garnish

IV. Essay

1. Why it is important to clean, sanitize and store equipment properly? (5 points)

2. What is appetizer? Give (2) two example of appetizer. (5 points)