4th

Quarter Examination in TLE- 9 Cookery

Name: ________________________________________ Date: ____________

Subject: ______________________________________ Score: ___________

Direction: Read and understand the statements/questions below. Choose the letter of the correct answer and write
your answer on the space provided before the number.

______ 1. Which of the following tools is used for measuring small quantity of ingredients like salt, baking
powder and others.
a. Measuring Cup b. Measuring Spoon c. Funnels d. Spatula
______ 2. Which of the following tools and equipment is used to chop, blend, mix, whip, puree, grate, and liquefy
foods?
a. Blender b. Mixer c. Grater d. Range
______ 3. Which of the following tools is used for whipping eggs or butter, and for blending gravies, sauces and
soups?
a. Grater b. Spatula c. Whisks d. Scraper
______ 4. Which of the following tools is used to fill jars, made of stainless steel, aluminium or plastic.
a. Funnel b. Whisk c. Mixers d. Grater
______ 5. ________ is a kitchen appliance used for cooking food. What equipment is being describe?
a. Blender b. Range c. Mixers d. Oven
______ 6. Which of the following is considered the simplest dessert?
a. Custard b. Fruits c. Gelatin d. Puddings
______ 7. All of the following are characteristics of good fruit desserts, EXCEPT
a. Appetizing aroma c. Simple and attractive
b. Slightly chilled temperature d. Moderately sweet
______ 8. Stephanie wants to make a dessert that are not fruit pies but it has a depth of two or three inches and
topped with biscuit dough rather than being made with pie crust. They may serve either hot or cold. What
types of dessert is being described?
a. Pizza Pie b. Custard c. Fruit Cobblers d. Gelatin
______ 9. Beverly wants to make a smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.
What types of dessert that Beverly wants to make?
a. Sherbet b. Ice Cream c. Mousses d. Soufflés
______ 10. Which of the following types of dessert is made from fruit juices, water, sugar, milk, and cream and
sometimes egg whites?
a. Sherbet b. Ice Cream c. Mousses d. Soufflés
______ 11. Which of the following guidelines should not be practiced in plating dessert?
a. Layer flavors and texture c. Keep it clean and simple
b. Make garnishes edible d. Use monotype of plate
______ 12. It is used as a cake and pastry fillings for cream pies and puddings.
a. Pastry cream b. Dessert Syrup c. Custards d. Cream Anglaise
______ 13. If your dessert is beautiful, it shouldn’t need a lot of garnishes. Which guidelines in plating dessert is
being describe?
a. Layer flavors and texture c. Keep it clean and simple
b. Make garnishes edible d. Try different plates
______ 14. Which of the following accompaniments of dessert is used to moisten cakes?
a. Pastry cream b. Dessert Syrup c. Custards d. Cream Anglaise
______ 15. What is the process of putting your product into containers for easy distribution?
a. Packaging b. Labeling c. Wrapping d. Storing
______ 16. Which of the following cannot be used as garnishing in dessert?
a. Fruit b. Nut c. Chocolate d. Flower
______ 17. In plating and presenting food, which among the following statement is related to texture?
 a. Enhances plate presentation c. Adds visual interest to the food
b. Plays important part in plate presentation d. Serves as frame of the presentation
18-21. Identify what color is being represented.
a. Green b. Red c. Black d. Blue
______ 18. It is fresh and cool, and can be soothing.
______ 19. It is sophisticated and elegant.
______ 20. It is passion and excitement.
______ 21. It can make food look unappetizing.

22-27
a. Chocolate d. Pastry cream f. Batter
b. Egg Yolk e. Cream Anglaise (English Cream) g. Gelatin
c. Egg white

______ 22. This may be melted to easily blend into fillings and batter. It can also be poured over desserts such as
cake, and puddings.
______ 23. It is used to many cold molded desserts. It is the basis for jellies and it is also used to set creams and
mousses.
______ 24. The simple mixture of flour and water is used to make crepes and pancakes.
______ 25. Parts of egg that may be mixed with flavorings, sugar and cream or milk to make custard.
______ 26. It contains starch as well as eggs resulting in a much thicker and more stable product.
______ 27. It is stirred vanilla custard sauce; consist of milk, sugar, egg yolks and vanilla stirred over low heat
until lightly thickened.

28-30
a. Earthenware b. Leaves c. Paper d. Food Packaging

______ 28. It is enclosing the food in a material for physical, chemical, biological protection and tampering
resistance.
______ 29. They do not however protect the food against moisture, oxygen, odors or micro-organisms, and
therefore, not suitable for long-term storage.
______ 30. It is an inexpensive packaging material. It is however highly absorptive, fairly easily torn, and offers
no barrier to water or gases.

TRUE OR FALSE
Direction: Write the word TRUE if the statement is correct and FALSE if the statement is incorrect.

______ 31. Packaging should provide the correct environmental conditions for food starting from the time food is
packed until the time of consumption.
______ 32. Sugar is the common element linking virtually all desserts. It may be used to sprinkle over fruit, beaten
into egg yolks for custard or into whites for a meringue.
______ 33. Fruit Cobblers are fruit pies, and topped with biscuit dough and made from pie crust.
______ 34. Paper is an expensive packaging material. It is however highly absorptive, fairly easily torn, and offers
no barrier to water or gases.
______ 35. Rubber Scraper is used to scrape and peel vegetables and fruits such as carrots, potatoes, and apples.
______ 36. Metal is heavier than other materials, except glass, and therefore have higher transport costs.
______ 37. Metal cans are not convenient for presentation.
______ 38. Plastic is easy to handle and convenient for the manufacturer, retailer, and consumer.
______ 39. Mixers is used for mixing, creaming, beating, and whipping ingredients.
______ 40. Packaging help the customers to identify the food and instruct them how to use it correctly

GOOD LUCK AND GODBLESS!!! 

Ma’am Diane

______________________________________
Parent’s Signature Over Printed Name