Northern Cebu Colleges, Inc.

San Vicente St., Bogo City Cebu

MID-FIRST EXAMINATION
In
TLE- HE (COOKERY) 10
S.Y. 2020-2021

Name: Section: Date: September 21-25, 2020 SCORE: 5

I. MULTIPLE CHOICE: Read and analyze the statements below. Choose the correct answer from the choices below.
Write the LETTER only on the space provided before the number.
1. A managerial tool used to assess the environment and to gather important information that can be used for strategic
planning. A. environmental scanning B. SWOT Analysis
C. WOTS Analysis D. survey analysis
2. A marketing practice of creating name, symbol or design that identifies and differentiate a product from the other
products. A. product naming B. unique selling proposition
C. branding D. tagline
3. What is the Cooking Utensils that used to sharpen long knives?
A. Dredgers B. Emery Boards
C. Double Boiler D. Flipper
4. What is the Cooking Utensils that used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic?
A. Funnels B. Graters
C. Garlic Press D. Kitchen Knives
5. What is the Cooking Utensils that used to grate, shred, slice and separate foods such as carrots, cabbage and cheese?
A. Funnels B. Graters
C. Garlic Press D. Kitchen Knives
6. In this stage, the needs of the target market are identified, reviewed and evaluated.
A. concept development B. economic analysis
C. project development D. refine specification
7. These are the things that people cannot live without in a society.
A. wants B. desires
C. requirements D. needs
8. What is the Cooking Utensils that is used for serving soup or stews, but can also be used for gravy,
dessert sauces or other foods?
A. Spoons B. Temperature Scale
C. Two-tine Fork D. Soup Ladle
9. These are luxuries, advantages and desires that every individual considers beyond necessity.
A. wants B. desires
C. requirements D. needs
10. What is the Cooking Utensils used for whipping eggs or batter, and for blending gravies, sauces, and soups?
A. Spoons B. Whisks for Blending, Mixing
C. Two-tine Fork D. Soup Ladle
II. IDENTIFICATION: Read and analyze the statements below.
A. Identify the word that best describes the following statements. Write your answer on the space provided.
Channel knife Infection Stack Cast Iron
Sauce pan Kitchen Parts per million Ceramic and Heat-Proof Glass
Oven Refrigerator Stainless Steel Teflon
Filth Sanitizer Aluminum Plastic and Hard Rubber
Grates Sanitizing Pastry Brush Glass and Rubber

11. It is a small hand tool used generally in decorative works such as making garnishes.
12. It is a kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour and sugar.
13. It is a deep cooking pan with a handle used primarily for cooking sauce.
14. It is a kitchen appliance where you can store food at a cool temperature.
15. It is a chamber or compartment used for cooking, baking, heating or dying.
16. It is a small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or
glaze.
17. It is a chemical agent used for cleansing and sanitizing surfaces and equipment.
18. It is the most popular material used for tools and equipment, but is more expensive.
19. It is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or shortening can be rub inside and
out and dry. Wash with soap (not detergent) before using.
20. It is a special coating applied to the inside of some aluminum or steel pots and pans. It helps food from not
sticking to the pan.
21. It is used for cutting and chopping boards, table tops, bowls, trays, garbage pails and canisters.
B. Identify and name the pictures below. Write your answer on the space provided.

22. 23. 24.

25. 26. 27.

28. 29. 30.

III. Arrange the following steps chronologically. Use 1 for the first step, 2 for second and so on. Write your answer on the
space before each number.
How to Clean and Store Cooking Tools and Equipment (1-8)
31. Proper Storage and Handling. Proper storage and handling of cleaned and sanitized equipment and utensils is very
important to prevent recontamination prior to use.
32. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While you're at it, wipe off any stray spatter
from the countertops and nearby areas. If necessary, finish off with a dry dishcloth.
33. Wash all used baking items and accessories by either handwashing or loading in a dishwasher (if dishwasher-safe).
34. After cooking, soak used cake pans and muffin tins in warm water with dishwashing solution to soften the baked-on
or burnt food.
35. Store all tools and equipment in their designated places.
36. Dry all baking tools and equipment by air-drying on a drying rack or wiping with a dry dishcloth.
37. Return electric mixers and other electronic equipment to their designated storage spaces.
38. After measuring and mixing ingredients, soak all used mixing bowls, spatulas, measuring spoons and cups and mixer
accessories in a tub of warm water.
10 Steps for Organizing Kitchen Cabinets (1-10)
39. Remove EVERYTHING and scrub the shelves with some soapy water.
40. Take a look at the photos below for inspiration.
41. If you’re a contact-paper type of person, rip out the old and replace it with new. There are some really cute ones out
there lately.
42. Pretend it has a glass door on it and everyone is going to see what's inside from now on.
43. Take anything you don't use anymore.
44. Arrange everything in a composition that makes you happy. You're on your way.
45. Take a step back after one shelf is done.
46. Think about what you reach for the most often and make sure it gets a position that's easy to reach.
47. Make someone else come look at what you've done.
48. Perhaps take a cabinet full of glasses and line them up by color.

IV. ENUMERATION: Give what is being ask.

What are the two effects of heat on eggs??
49.
50.

Prepared by: ANN JANETTE G. ANCAJAS Approved by: MRS. TRASLITA S. PABILLON, MAEd.
Subject Teacher NCCI Principal