Department of Education

Region III – Central Luzon

Schools Division of Pampanga
SAN JOSE GUMI INTEGRATED SCHOOL
San Jose Gumi Lubao, Pampanga
rd
3 Quarterly Examination in TLE (COOKERY) – 9
SY 2019-2020

Directions. Choose the best answer and write the correct letter of your choice before the number.

_____1. Which knife measures three to five inches long?

A. Butcher knife B. Bread knife C. Lettuce Knife D. Paring knife
_____2. There are many kinds of kitchen knives, each with a special use. Which one is used to cut
thick sandwiches?
A. Butcher knife B. Deli knife C. Paring knife D. Sandwich knife
_____3. What would you use to protect the table when slicing bread?
A. Cutting board B. Emery board C. Place mat D. Tablecloth
_____4. Which acts as the protective layer between the filling and the structure, preventing the filling
from softening or wetting the bread.
A. Filling B. Moistening Agent C. Structure or Base D. None of the above
_____5. Which tool is used to apply food spreads, over bread slices?
A. Bread knife B. Rubber scrapper C. Sandwich spatula D. Spoon
_____6. What is a small fancy sandwich made from light, delicate ingredients and bread that has been
trimmed of crusts?
A. Grilled B. Multi-decker sandwich C. Pinwheel sandwich D. Tea sandwich
_____7. Which of the following sandwiches are made by dipping sandwiches in beaten egg and
sometimes in breadcrumbs, and then deep-fry?
A. Deep-fried sandwich B. Grilled C. Pinwheel sandwich D. Tea sandwich
_____8. What would be the result if a plain sandwich is made up of two slices of bread, preferably a
day-old bread, toasted if desired, and on which butter can be readily spread.
A. Pinwheel sandwich B. Tea sandwich C. Regular cold sandwich D. Wrap sandwich
_____9. Pinwheels are made of bread cut lengthwise. What is the thickness of the bread?
A. 3/4 inch B. 3/8 inch C. 1 inch D. 1 ½ inches
_____10. Which sandwich is eaten with a knife and fork?
A. Pinwheel B. Grilled C. Hot open-faced D. Wrap
_____11. What ingredient is used to moisten the bread and compliment the flavors of other
ingredients?
A. Cheese B. Condiments C. Fish and shellfish D. Spreads
_____12. Which component of sandwich consists of one or more ingredients that are stacked, layered
or folded within or on the structure to form the sandwich.
A. Filling B. Moistening Agent C. Structure or Base D. None of the above
_____13. What type loaf bread is the most commonly used bread for sandwiches?
A. Buns and rolls B. Flat bread C. Yeast bread D. Quick bread
_____14. Which ingredient dries out rapidly when unwrapped and sliced?
A. Butter B. Cheese C. Mayonnaise D. Mustard
_____15. Which of the following are highly perishable and should be left chilled at all times?
A. Cheese B. Fish and shellfish C. Meat D. Vegetable
_____16. What is the ingredient used that adds texture, flavor and color to the sandwich?
A. Cheese B. Spreads C. Vegetables D. Miscellaneous
_____17. What falls under the category of condiments?
A. Butter B. Jellies C. Nuts D. Olives
_____18. What is the by-product of poultry that are usually used for sandwich making?
A. Bologna B. Bacon C. Ham D. Turkey breast
_____19. What can you put on sandwich beside mayonnaise?
A. Butter B. Cream C. Milk D. Oil
_____20. What is stronger tasting bread than white and whole wheat?
A. Buns and rolls B. Flat bread C. White bread D. Rye bread
_____21. What equipment is used primarily for browning or glazing the tops of sandwiches.
A. Bread toaster B. Griller C. Microwave oven D. Salamanders
_____22. Which bread belongs to buns and rolls?
A. French and Italian bread B. Pita Bread C. Rye bread D. Whole wheat bread
_____23. Maybe beef, pork and sausage product.
A. Beef B. Fish and shellfish C. Meat D. Poultry
_____24. Which of the following are chicken or turkey breasts characterized by a delicate golden-brown
surface?
A. Beef B. Fish and shellfish C. Meat D. Poultry
_____25. What bread would you use if you want to make hamburger?
 A. Buns and rolls B. Flat bread C. Yeast bread D. Quick bread
_____26. What is the common shape of a white bread?
A. Circle B. Oval C. Square D. Triangle
_____27. What bread is suited for hotdog rolls?
A. Focaccia B. Lavash C. Sandwich rolls D. Tortillas
_____28. What is the healthiest spread to put on bread?
A. Avocado spread B. Butter C. Cream cheese D. Peanut butter
_____29. Which is suitable for glaze, especially for sandwiches?
A. Cream B. Oil C. Peanut D. Sugar
_____30. What ingredient is prohibited in making flat bread?
A. Baking soda B. Milk C. Sugar D. Water
_____31. What is a small and rectangular, when softened in water, can be rolled around a stuffing to
make a pinwheel shaped sandwich?
A. Focaccia B. Lavash C. Sandwich rolls D. Tortillas
_____32. What ingredients justify the flavor of sandwich wraps?
A. Spicy flavor B. Spinach flavor C. Sweet flavor D. Tangy flavor
_____33. What should you do to save time and effort in preparing sandwiches?
A. Ask the assistance of your classmates C. Prepare all the ingredients only
B. Mise en place D. Start your work without the permission of a Teacher
_____34. What is the best way to do before starting to work?
A. Avoid working when ill C. Wash all the needed materials
B. Wash hands before and after working D. Both B and C
_____35. What should be avoided when preparing sandwiches?
A. No accessories B. Talking while working C. Wearing Apron D. Collaborative work
_____36. What is necessary to proportionate the weight, scoop and slice of food items, like ham and
roasted beef.
A. Portion control B. Refrigeration C. Serving D. Storing
_____37. What should you use to make sure that the sandwich fillings does not exceed?
A. Cups B. Scale C. Scoop D. Spoon
_____38. How can you slice of food items, like ham and roasted beef uniformly?
A. Use knife C. Use good meat slicer
B. Use measuring tools while slicing D. Use good quality of board
_____39. What is needed when serving a sandwich to make it more attractive?
A. Board B. Plastic C. Plate D. Tray
_____40. What are the garnishes used to complement the sandwiches?
A. Olives, pepper and pickles C. Pickles and nuts
B. Onion and garlic D. Tomatoes
_____41. Why is it important to use two or more colors in sandwich preparation?
A. To give balance C. To make it more appealing
B. To give emphasis D. both A and B
_____42. Why do we spread leaf lettuce on a tray, decorate the tray edges with the top curly part of the
leaves the base of the leaves point toward the center of the tray?
A. To create a decorative bed for the sandwiches and garnishes
B. To create illusions
C. To give emphasis
D. To make elegant
_____43. Why do we arrange the sandwiches by the filling, with the contents exposed?
A. To make it look elegant
B. To make sandwich look neater for the guest
C. To make sandwich more appealing
D. To make sandwich selection more obvious
_____44. How do you correctly store sandwiches after they are prepared?
A. Keep them in a freezer C. Keep refrigerated
B. Keep them in a food warmer D. Store in dry place
_____45. Why do we need to store sandwiches properly?
A. To avoid spoilage C. To keep them fresh
B. To keep them from dying D. To keep them from moisture
_____46. What is the most important principle for sandwich safety after preparation to avoid spoilage?
A. 4 – 40 - 140 B. 140 – 4 - 40 C. 4- 140 – 40 D. 40 – 140 - 4
_____47. Which means to draw, fold in order to cover.
A. Covering B. Packing C. Processing D. Wrapping
_____48. What will you do if bread must be kept more than one day?
A. It may be frozen but, without wrapping C. It may be placed on room temperature
B. It may be frozen thaw, without unwrapping D. It may be stored in dry place
_____49. Which means to keep cold and cool?
A. Chilling B. Cold storage C. Freezing D. Refrigeration
_____50. What machines is used to chill sandwiches and other foods?
A. Coolers B. Chillers C. Freezers D. Refrigerator
 Department of Education
Region III – Central Luzon
Schools Division of Pampanga
SAN JOSE GUMI INTEGRATED SCHOOL
San Jose Gumi Lubao, Pampanga
rd
3 Quarterly Examination in TLE (COOKERY) – 10
SY 2019-2020

Directions. Choose the best answer and write the correct letter of your choice before the number.

_____1. What do you call the liquid in which meat, fish, and sometimes vegetables have been cooked?
A. Glaze B. Sauce C. Stock D. Water
_____2. Which of the following stocks uses veal bone as its main ingredient?
A. Brown stock B. Ham stock C. Prawn stock D. White stock
_____3. Which of the following is not a thickening agent?
A. Flour B. Grain C. Rice D. Salt
_____4. What makes a soup appetizing?
A. Garnish B. Ingredients C. Stock D. Taste
_____5. Which of the following is a clear seasoned stock or broth with the addition of one or more
vegetable, meat, or poultry.
A. Chowder B. Consommé C. Purees D. Vegetable soup
_____6. What is a Japanese asuki bean soup?
A. Osheriku B. Tonge sui C. Chowder D. Velouté
_____7. Which of the following is a clear soup?
A. Bisques B. Bouillon C. Cream D. Puree
_____8. What should be added with the liquid so they will fully cook?
A. Beans and Legumes C. Grains and Pasta
B. Dense or Starchy Vegetables D. Green Vegetables
_____9. What is the first step in cooking “potato soup”?
A. Boil the potato B. Sautéed garlic C. Peeled the potato D. Wash the potato
_____10. Which of the following examples is a thick soup?
A. Bisques B. Bouillon C. Consommé D. Fruit
_____11. What helps dissolve connective tissues, and extract flavor and body from bones?
A. Acid products B. Bones C. Seasonings D. Scrap and leftovers
_____12. What kind of stock uses fish as its main ingredient?
A. Brown stock B. Ham stock C. Fish stock D. Glace viands
_____13. What is the basic formula of mirepoix?
A. 2 parts onion,1 part celery, 1 part carrot C. 1 part onion, 2 parts celery, 2 parts carrot
B. 2 parts onion, 2 parts celery,1 part carrot D. 1 parts onion, 1 part celery, 2 parts carrot
_____14. What is the most of the flavorful and body of stocks?
A. Body B. Bones C. Ligament D. Meat
_____15. What substance is added to give taste to the food?
A. Decorations B. Flavoring C. Seasoning D. Thickening
_____16. What should be added during the final 15–20 minutes of cooking the soup
A. Beans and Legumes C. Grains and Pasta
B. Dense or Starchy Vegetables D. Green Vegetables
_____17. How will you degrease soup?
A. Do not add oil on the soup recipe C. Let it cool and refrigerate
B. Letting it spill out on a pot while boiling D. Remove the oil while cooking
_____18. What is a flavorful liquid, usually thickened that is used to season, flavor and enhance other
foods?
A. Sauce B. Soup C. Stock D. Viand
_____19. What is the thickening agent used in preparing “potato soup”?
A. Cream B. Egg C. Flour D. Water
_____20. What do you call the assortment of fresh herbs and aromatic ingredients tied in a bundle with
string so it can be removed easily from the stock?
A. Acid products B. Boquet garni C. Seasoning D. Spices
_____21. Which is a substitute for butter because of its lower cost?
A. Animal fat B. Clarified butter C. Margarine D. Vegetable oil
_____22. What stock uses chicken bone as its main ingredient?
A. Chicken stocks B. Fish stock C. Ham stock D. Prawn stocks
_____23. What can be used for roux, but it adds no flavor.
A. Animal fat B. Clarified butter C. Margarine D. Vegetable oil
_____24. What is a cooked mixture of equal parts by weight of fat and flour.
A. Roux B. Sauce C. Soup D. Stock
_____25. What thickens the sauce to the right consistency?
A. Flour B. Moistening agent C. Thickening agent D. Water
_____26. What is the very important technique in order to produce a smooth, lump free sauce?
A. Add water B. Reduce water C. Steam sauce D. Strain sauce
_____27. Which adds and develop flavor to the sauce?
A. Butter B. Flour C. Milk D. Seasonings
_____28. What is the common problem in preparing sauce?
A. Discarding B. Gelling C. Watery D. None of the above
_____29. What is the best remedy if sauce becomes dry?
A. Add butter B. Add hot water C. Add salt D. Add spices
_____30. What is the storing equipment for stock, soup and sauces?
A. Oven B. Pot C. Pressure cooker D. Refrigerator
_____31. What is the English term of “fonds de cuisine”?
A. Cooking foundation C. The foundation of cooking
B. The importance of cooking D. The nutritive value of foods
_____32. What is the 2nd principle in preparing soup?
A. Cut vegetable to appropriate size for the type of stock C. Simmer
B. Select your protein base D. Start with cold water
_____33. Which of the sauces has a milk which is thickened with flour enriched with butter.
A. Hollandaise sauce B. Savory butter C. Velouté sauce D. White sauce
_____34. What liquid is recommended in preparing sauce?
A. Lemon B. Stock C. Wine D. Both B and C
_____35. How long can we keep the stock in refrigerator?
A. 6-8 hrs. B. 7-8 hrs. C. 9-10 hrs D. 24-48 hrs.
_____36. What should be kept in airtight container and stored in a cool dry place away from the
moisture, oxygen, lights, and pests?
A. Sauces and soup B. Sauces and starch C. Soup and starch D. Soup only
_____37. What is the hygienic practice in sauce making?
A. Follow the procedure in preparing sauces
B. Make sure all equipment is perfectly clean
C. Use stored stock
D. Wash all the materials needed
_____38. What should be added to give flavor and richness to sauce?
A. Butter B. Egg C. Heavy cream D. Water
_____39. Which of the following stocks uses beef or veal bones that have been browned in an oven?
A. Brown stock B. Ham stock C. Fish stock D. Glace viands
_____40. What type of sauce is made from stock (ham/pork) and tomato products seasoned with
spices and herbs?
A. Brown sauce B. Hollandaise sauce C. Savory butter D. Tomato
_____41. Which sauce is made just before they are to be used?
A. Cold sauce B. Hot sauce C. Room temperature sauce D. Warm sauce
_____42. Which should never be put in the refrigerator while it is hot?
A. Sauces B. Soups C. Stock D. All of the above
_____43. Aside from flour, what is the other thickening agent?
A. Egg B. Rice C. Sugar D. Both A and B
_____44. What is the 1st basic principles of preparing soup?
A. Cut vegetable to appropriate size for the type of stock C. Simmer
B. Select your protein base D. Start with cold water
_____45. Which do not freeze well and should be made in amounts needed on the day of production?
A. Sauces B. Soups C. Stock D. None of the above
_____46. What tool should you use to evaluate your finished products?
A. Evaluation form B. Matrix C. Scoring rubrics D. Worksheet
_____47. What should be added if the soup thickens during cooking?
A. Butter B. Cream C. Seasonings D. Stock
_____48. What is the 4th basic principles of preparing soup?
A. Cut vegetable to appropriate size for the type of stock C. Simmer
_____49. What is the important ingredient in preparing sauce?
A. Cold water B. Milk C. Starches D. Vegetables
_____50. Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon
juice with seasoning for accent?
A. Hollandaise sauce B. Savory butter C. Velouté sauce D. white sauce
 Department of Education
Region III – Central Luzon
Schools Division of Pampanga
SAN JOSE GUMI INTEGRATED SCHOOL
San Jose Gumi Lubao, Pampanga
rd
3 Quarterly Examination in TLE (CAREGIVING) – 8
SY 2019-2020

Directions. Choose the best answer and write the correct letter of your choice before the number.

_____1. What type of thermometer is used to measure the heat coming from the eardrum?
A. Clinical B. Digital C. Ear D. Infrared
_____2. What is a multi-tasking tool used to slice, dice, or whip food ingredients?
A. Electric knife B. Food tong C. Food processor D. Knife
_____3. Which appliance is used to mix, puree, or emulsify food and other substances?
A. Blender B. Coffee maker C. Knife D. Oven
_____4. Which type of thermometer is inserted either into the rectum through the anus, into the mouth
under the tongue or armpit and now being eradicated as the mercury content is dangerous to people?
A. Clinical B. Digital C. Ear D. Infrared
_____5. What is an electric countertop appliance that brews hot coffee automatically?
A. Blender B. Coffee maker C. Knife D. Oven
_____6. What is an instrument with two hinged or sprung arms for grasping and holding?
A. Food tong B. Ladle C. Spatula D. Spoon
_____7. What is the measure of quantity of a medicine?
A. Dosage B. Equation C. Equivalent D. Intravenous injection
_____8. Determine the weight of your patient in kilograms who weight 125 lbs.
A. 68.5 kg B. 65.8 kg C. 56.8 kg D. 58.6 kg
_____9. Which type of oven uses microwave to cook or heat food?
A. Gas range oven B. Microwave oven C. Oven toaster D. Turbo boiler
_____10. What is an apparatus which is used in destructing microorganisms in containers like feeding
bottle through boiling?
A. Bottle sterilizer B. Broiler C. Casserole D. Feeding bottle
_____11. Each nurse station at the hospital requires 8 nurses every shift schedule. If there are 3 shifts
in one day, how many nurses are required to be at the hospital each shift if it has a total of 48 nurse
stations?
A. 1, 248 nurses B. 1,152 nurses C. 384 nurse D. 248 nurses
_____12. How many milligrams of a medicine are in 3 tablets if 2 contains 10 mg?
A. 5 mg B. 10 mg C. 15 mg D. 20 mg
_____13. Determine the weight of your patient in lbs. who weight 175 kg.
A. 79.54 lbs. B. 80 lbs. C. 81.2 lbs. D. 82 lbs.
_____14. What are the most normal occurrences in workplaces?
A. Chemical hazard B. Ergonomic hazard C. Physical hazard D. Psychological hazard
_____15. What is the effect of chemical hazard?
A. Annoyance B. Back injury C. Falls D. Lung disease
_____16. What is the multifactor of mega?
A. 1,000,000 B. 100,000 C. 10,000 D. 1,000
_____17. What is the equivalent of liter into milliliters?
A. 100 B. 1,000 C. 1,001 D. 1,010
_____18. What is the equivalent of 1 kilogram into grams?
a. 1,300 B. 1, 200 C. 1, 100 D. 1,000
_____19. What tool is used to handled pan or scoop dust?
A. Broom B. Broom stick C. Dustpan D. Feather duster
_____20. Which apparatus removes moisture through ventilation or heat?
A. Clothes hanger B. Ironing board C. Laundry basket D. Washing machine
_____21. What is the possibility that somebody could be harmed by these and other hazards and the
indication of how serious the harm can be?
A. Ergonomic B. Hazards C. Occupational D. Risk
_____22. What electrical appliance is used for cleaning floors, carpets, and furniture by suction.
A. Broom B. Dustpan C. Feather duster D. Vacuum cleaner
_____23. What is a long, narrow padded board, often with collapsible supporting legs, used as a
working surface for ironing?
A. Clothes hanger B. Ironing board C. Flat Iron D. Washing machine
_____24. What is an electric appliance used to press clothing, fabric or draperies?
A. Clothes hanger B. Ironing board C. Flat Iron D. Washing machine
_____25. What is the possible hazard if the person falls?
A. Biological B. Chemical C. Ergonomic D. Physical
_____26. What is the effect of ergonomic hazard?
A. Back injury C. Too much impact on wrist and hands
B. Pain in the shoulders D. All of the above
_____27. What protects a caregiver’s clothing from contamination?
A. Eyeglasses B. Face mask C. Hand gloves D. Surgical gown
_____28. What is used to protect the hands from contamination?
A. Eyeglasses B. Face mask C. Hand gloves D. Surgical gown
_____29. What is the basic way of cleaning any electrical device?
A. Clean them without turning off C. Turn it off and unplug
B. Just turn it off without unplugging D. Turn it off and plug in
_____30. What should be used in cleaning the coffee maker?
A. Baking soda B. Borax C. Detergents D. Water and vinegar
_____31. What is the equivalent of 1 inch into centimeter?
A. 2.2 B. 2.4 C. 2.5 D. 2.8
_____32. Which of the following means removing it completely?
A. Administrative B. Controlling C. Eliminating D. Substituting
_____33. When the heart is contracting, the pressure is highest. This is called.
A. Blood pressure B. Diagnostic pressure C. Heart pressure D. Systolic
pressure
_____34. Which type of thermometer is inserted either into the mouth under the tongue, under the
armpit or into the anus?
A. Clinical B. Digital C. Ear D. Infrared
_____35. What is the first step before using a digital thermometer?
A. Clean the probe of the thermometer
B. Lubricate the end of the probe with a small amount of lubricating jelly
C. Wash your hands and take the thermometer out of its holder
D. Place the child on his stomach across a firm surface or on your lap before taking his
temperature
_____36. Which of the following is used to avoid droplets of saliva from reaching other people.
A. Eyeglasses B. Face mask C. Hand gloves D. Surgical gown
_____37. What mechanical device is used for cleaning dishes, eating utensils and pots?
A. Dishwasher B. Dryer C. Sterilizer D. Vacuum cleaner
_____38. What appliance is used for cooking or reheating food?
A. Frying pan B. Oven toaster C. Stove D. Turbo broiler
_____39. What appliance is used for cooking or reheating in which electricity/gas is utilized to supply
heat?
A. Bottle sterilizer B. Microwave C. Oven D. Stove
_____40. What is a long-handled spoon with a deep bowl at the end for serving food specially broth or
soup?
A. Ladle B. Scraper C. Spatula D. Spoon
_____41. What is a flat, wooden, or plastic board where meats or vegetables can be cut?
A. Chopping board B. Chop sticks C. Food processor D. Knife
_____42. What should be worn if surgical gown is not available?
A. Apron B. Bath towel C. Face mask D. Raincoat
_____43. What is the normal body temperature of an adult?
A. 34 °C B. 35 °C C. 36 °C D. 37 °C
_____44. What is the measurement of the amount of heat in the body?
A. Blood pressure B. Body temperature C. Digital scale D. Weighing scale
_____45. What is the proper thing to do if you used a probe cover?
A. Remove B. Re-use C. Throw it away D. Both A and C
_____46. Why do people choose digital thermometer rather than clinical thermometer?
A. Affordable price B. Does not use mercury C. It has mercury D. It has elegant look
_____47. What is the first step in washing clothes using the washing machine?
A. Put the detergent B. Put the clothes C. Sort the clothes D. Turn on the machine
_____48. What is the instrument used for listening to the action of the heart, lungs, and etc.?
A. BP apparatus B. Digital thermometer C. Stethoscope D. Thermometer
_____49. What is a mechanical device for cleaning dishes, eating utensils and pots.
A. Dishwasher B. Dryer C. Soap D. Sponge
_____50. Which of the following is a machine or apparatus that removes moisture through ventilation or
heat?
A. Dishwasher B. Dryer C. Flat iron D. Washing machine