Republic of the Philippines

Department of Education
Region III
SCHOOLS DIVISION OF BULACAN
DIVISION MID-YEAR ASSESSMENT IN
TECHNOLOGY AND LIVELIHOOD EDUCATION
COOKERY

Name:___________________________________ Date:________________
Grade Level/Section____________________ Score:_______________

Directions: Read each statement carefully. Then, choose and write the letter of
the correct answer on a separate sheet of paper.

1. Maria will to cook garlic sauce. She needs a kitchen tool that is specifically
designed for pulping garlic. Which of the following she need?
A. Channel knife
B. Garlic presser
C. Grater
D. Vegetable peeler
2. You were assigned to cut the vegetables for the feeding program, what kitchen
tool you are going to use?
A. Cutting board
B. Funnel
C. Rubber scraper
D. Spatula
3 Your group is assigned to prepare an appetizer made of thin slices of bread in
different shapes that is for the coming visitor. Which of the following appetizer
will you prepare?
A. Canape
B. Cocktail
C. Hors D’ Oeuvres
D. Relish
4. Marita is planning to open a bake shop. She went to Divisoria to purchase tools
and equipments . What equipment she needs to use to slice bread/foods more
evenly and uniformly?
A. Bread toaster
B. Chillers
C. Oven
D. Slicer
5. A preparation helps you to save time and prepare all the tools and equipment as
well as all the ingredients to make cooking easy. What French phrase "mettre en
place la préparation préalable"means?
A. A La Carte
B. Du Jour Menu
C. Mise en Place
D. Table D’ hote
6. Your guests want a small portion of highly seasoned foods, usually a combination
of canapes, olives, celery, pickled radishes, and fish. Which of the following will
you prepare?
A. Canape
B. Cocktail
C. Finger food
D. Hors d’ Oeuvres

Provincial Capitol Compound, Brgy. Guinhawa, City of Malolos, Bulacan

website: https://bulacandeped.com email. [email protected]
7. Baked custards contains whole eggs which cause the dish to solidify to a gel.
Which of the following is not a characteristic of baked custards?
A. Excellent flavor
B. Firmness of shape
C. Rich and creamy consistency
D. Rough texture
8. Cleaning kitchen premises is very essential. What is the proper order/steps in
cleaning the kitchen premises?
1. Scrape and pre-rinse
2. Rinse all equipment surfaces with a sanitizing agent.
3. Remove residual food soils from equipment surfaces.
4. Rinse all surfaces with cold to hot water to remove thoroughly all remaining
chemical solution and food soil residues.
A. 1,2,3,4
B. 1,3,4,2
C. 2,4,1,3
D. 3,1,4,2
9. Your mother is having difficulty in the mixture of oil and vinegar, which has a
natural tendency to separate. What would you recommend to your mother in
terms of salad dressing?
A. Cream-Style Salad Dressing
B. Fatty Salad Dressing
C. Sour-Cream Salad Dressing
D. Vinaigrette Salad Dressing
10. Eggs are the perfect food with their unique packaging, an excellent source
of proteins and nutrients, and countless uses. Which is the egg’s outer
covering, accounts for about 9 to 12% of its total weight depending on egg size.
A. Air cell
B. Chalaza
C. Membrane
D. Shell
11. Sandwich is made with more than two slices of bread and with several ingredients
in the filling, but the most commonly used breads for sandwiches is?
A. Buns and rolls
B. Flat breads
C. Wraps
D. Yeast Bread
12. Thickening agent are used in many recipes . Which of the following is not a
thickening agent used in the preparation of sauce?
A. Baking powder
B. Cornstarch
C. Eggs
D. Starch
13. The following ingredients are used to set many cold-molded desserts, set creams
and mousses, which is the most commonly used?
A. Cream
B. Custard
C. Gelatin
D. Sugar

Provincial Capitol Compound, Brgy. Guinhawa, City of Malolos, Bulacan

website: https://bulacandeped.com email. [email protected]
14. Hors chef-d'oeuvre is a dish which stands on it’s own as a snack or supports the
main course. Which of the following best describes a hors d'oeuvre?
A. It’s sample items are sardines, anchovies and tuna.
B. It’s sample items are sardines, sausages, anchovies and tuna.
C. It is a small item intended to be eaten with wine or other drinks
usually in bars.
D. It is a tiny appetizer offered to guest seated at their tables either
before or after they have ordered from the menu.
15. Salad are raw greens often combine with other vegetables. When preparing a
salad for lunch, what practice you would perform next in order to organize
everything?
A. Hand Washing
B. Mise en’ Place
C. Pre-rinse
D. Both A and B
16. A small portion of food served at the beginning of a meal to stimulate the appetite.
Which is a little serving or piece of flavorful food that is typically provided before
a meal to whet one's appetite?
A. Appetizer
B. Dessert
C. Hamburger
D. Salad Dressing
17. Many Salads and desserts need to be served cold. To maintain food at a
temperature a few degrees above freezing, where do you you need to put the food?
A. Chiller
B. Container
C. Oven
D. Freezer
18. Salad are raw greens often combine with other vegetables. Which salad tool is
used to remove excess water from the salad greens?
A. Knife
B. Mixing Bowl
C. Salad Server
D. Salad Spinner
19. Salad preparation requires good choice of fresh ingredients. How will you
evaluate your final output in preparing salad?
A. Make it simple not overcrowded.
B. Keep foods properly chilled out but not iced cold.
C. Contrast in color for your garnishing can accentuate the appearance
of the salad.
D. All of the above
20. When preparing a salad for lunch you need to choose good quality of ingredients.
What is the last step to do in quantifying green salad production is?
A. Add dressing before serving.
B. Arrange salad plates on work tables.
C. Prepare all the ingredients.
D. Refrigerate before serving.
21. Carla is looking for culinary utensils that are used for blending creams and
butter, arranging salads, and cooking cereal and starch. Which kitchen tool will
she purchase?
A. Mixing bowls
B. Sifter
C. Wooden spoon
D. All of the above

Provincial Capitol Compound, Brgy. Guinhawa, City of Malolos, Bulacan

website: https://bulacandeped.com email. [email protected]
22. Appetizer is done by submerging the ingredients into hot oil for frying. It is often
served with a sauce or dip. Appetizer is best describe as?
1. a small bite food
2. a piece of bread with a topping
3. a soup served at the beginning of the meal
4. a small portion of food served at the beginning of a meal to stimulate the
appetite
A. 1 only
B. 1 and 2
C. 3 and 4
D. 4 only
23. This type of appetizer is done by submerging the ingredients into hot oil for
frying. It is often served with a sauce or dip. What is it?
A. Cheese tray
B. Deep-fried Appetizer
C. Fresh Fruit Platter
D. Meat tray
24. Salad are raw greens often combine with other vegetables and requires to choose
fresh ingredients. What salad is usually sweet and may contain items such as
fruits, sweetened gelatin, nuts, and cream?
A. Dessert salad
B. Fruit salad
C. Main course salad
D. Side dish salad
25. Sandwich is made with more than two slices of bread and with several ingredients
in the filling. Which sandwich is made with more than two slices of bread and
with several ingredients in the filling.
A. Multi decker sandwich
B. Pinwheel sandwich
C. Tea sandwich
D. Wrap/rolled sandwich
26. Lina is hungry and saw a pack of bread loaf in their storage basket. She wants
to toast the bread. What electric kitchen appliance she needs that is designed
to toast multiple types of bread products?
A. Bread toaster
B. Grills
C. Microwave oven
D. Convection Oven
27. Presentation is an important aspect of food service. The following displays good
food plating, EXCEPT;
1. Serve the food in a pan that show the freshness of the foods.
2. Select foods and garnishes that offers variety, in season and colorful.
3. Choose vegetables and fruits that will satisfy the appetite of the guests.
4. Balance the portion sizes of the various items on the plate and apply
illogical balance of portion.
A. 1 only
B. 1 and 2
C. 1, 2, and 3
D. 1 and 4

Provincial Capitol Compound, Brgy. Guinhawa, City of Malolos, Bulacan

website: https://bulacandeped.com email. [email protected]
28. Salad are raw greens often combine with other vegetables and requires to
choose fresh ingredients. If you were selecting components of a salad of
superior quality, what would you prefer?
A. Freshness and Variety
B. Freshness and taste
C. Taste only
D. Variety and Colors
29. Presentation is an important aspect of food service. What enhances the
aesthetically pleasing appearance of food on the plate?
A. Cooking
B. Baking
C. Plate Presentation
D. Plate Serving
30. Salad are raw greens often combine with other vegetables and requires to
choose fresh ingredients. What kind of salad is composed of ingredients that
are arranged on a plate rather than being mixed?
A. Bound salad
B. Composed salad
C. Fruit salad
D. Vegetables salad
31. Cutting vegetable to appropriate size for the type of menu is important.
Vegetable can be served in many ways, EXCEPT;
A. as a side dish,
B. as part of a buffet, served either hot or cold,
C. on the plate with appetizer.
D. on the plate with the entrée or main dish
32. Food presentation is the art of transforming, assembling, positioning, or
garnishing the food to enhance the following, EXCEPT;
A. Color
B. Flavor
C. Texture
D. Visual Appeal
33. Cooking method is important to what food we are planning to cook. What
method of cooking is done to most vegetables before freezing?
A. Blanching
B. Dehydrating
C. Poaching
D. Steaming
34. Frozen and canned goods are still a good choice. Canned vegetables can be kept
for how many years?
A. 1 year only
B. 1 to 2 years
C. 2 to 3 years
D. 4 to 5 years
35. Appetizer are small portion of highly seasoned foods, usually a combination of
canapes, olives, celery, pickled radishes, and fish. What kind of appetizer
stimulates the appetite?
A. Glaze
B. Main dish
C. Soup
D. Stock

Provincial Capitol Compound, Brgy. Guinhawa, City of Malolos, Bulacan

website: https://bulacandeped.com email. [email protected]
36. Presentation is an important aspect of food service. What plating tool aids in
detailed line work and broad sauce strokes?
A. Decorating brushes
B. Garnishing kits
C. Plating wedges
D. Precision tongs
37. Poultry refers to domesticated fowl (birds) that are raised for meat, eggs, or
feathers. The following are chickens and other poultry classes, EXCEPT;
A. Broiler or fryer
B. Capon
C. Cock
D. Dove
38. Vegetables can be used as garnishes to add flavor, color and appeal to food.
What aromatic herb garnish is often served with lamb dishes?
A. Basil
B. Lemon
C. Parsley
D. Rosemary
39. If you were to garnish many Italian dishes, what would you use to add sweet
fragrance and a sharp taste?
A. Basil
B. Chiffonade
C. Fine herbs
D. Rosemary
40. These are Cooking methods, which of these is excellent for softening tough
meat cuts or fibrous vegetables?
A. Scalding
B. Simmering
C. Steaming
D. Stewing
41. Understanding different cooking methods can help you choose the best
technique for your ingredients and create delicious meals. cooking method
that is similar to baking frequently basted with fat or other liquids to keep it
moist during the cooking process,
A. Broiling
B. Frying
C. Scalding
D. Steaming
42. Physical contamination happens when physical objects enter the food. Common
sources of physical contamination include:
1. Dirt
2. Fingernails
3. Hair
4. Jewelry
A. 1 only
B. 1 and 2
C. 1, 2 and 3
D. 1, 2, 3, and 4

Provincial Capitol Compound, Brgy. Guinhawa, City of Malolos, Bulacan

website: https://bulacandeped.com email. [email protected]
43. All food should be safe and free of contamination and spoilage at all stages of its
journey, from the point of origin to the point of consumption. Foodborne illnesses
are:
1. Bacteria
2. Fingernails
3. Fungi
4. Protozoa
A. 1 and 2
B. 1 and 3
C. 1, 2 and 3
D. 1,3 and 4
44. Chemical contamination occurs when chemicals get into food. Common sources
of chemical contamination include:
1. Kitchen cleaning agents.
2. Fingernails
3. Food containers made from non-safe plastics.
4. Unwashed fruits and vegetables.
A. 1 and 2
B. 1 and 3
C. 1, 3, and 4
D. 1, 2, 3 and 4
45. Service ware refers to any item used to serve food. The different types of
service ware are the following, EXCEPT:
A. Food Cover
B. Napkin holder
C. Plating Wedges
D. Tray
46. Plate presentation requires careful choosing of quality items. There are a few key
concepts to keep in mind as you plate your meals.
1. Remember your plate is your canvas.
2. Arrange food items using the rule of thirds.
3. Entice the eyes with visual stimulants.
4. Use the food stock as paint for your plate.
A. 1 and 2
B. 1, 2 and 3
C. 1, 2 and 4
D. 1, 2, 3 and 4
47. Modern garnishes pair thoughtfully with the meal to create flavor bites. These
are garnishing techniques and guidelines to master in the last step of
food presentation.
1. Edible Garnishes
2. Intentional Placement
3. Less Is More
4. Colorful Garnishes
A. 1 only
B. 1 and 2
C. 1, 2, and 3
D. 1, 2 , 3, and 4

Provincial Capitol Compound, Brgy. Guinhawa, City of Malolos, Bulacan

website: https://bulacandeped.com email. [email protected]
48. Cristina will cook Chicken Cordon blue with Bechamel Sauce. Please hel her
arrange the correct order of procedure in preparing and cooking Béchamel
sauce.
1. Heat the butter in a heavy saucepan in very low heat. Add the flour and
make a white roux. Cool the roux slightly.
2. In another saucepan, scald the milk. Gradually add it to the roux, beating
constantly.
3. Adjust the consistency with more hot milk if necessary.
4. Stick the bay leaf and onions and add to the sauce. Simmer at least 15 - 30
minutes or more. Stir occasionally while cooking.
5. Bring the sauce to a boil, stirring constantly. Reduce heat to simmer
6. Season lightly with salt, nutmeg, and white pepper. Spice flavor should not
dominate.
A. 1, 2, 3, 4, 5 and 6
B. 1, 2, 3, 4, 6 and 5
C. 1, 2, 3, 5, 4 and 6
D. 1, 2, 5, 3, 4 and 6
49. Sauce is a thick liquid served with food, usually savory dishes. They may also
serve as a medium in which food is contained. It is important in food
production, EXCEPT;
A. It add thickness to the food.
B. It provides moisture, color, and shine to food.
C. Served as an accompaniment, sometimes gives a contrasting taste
to another food.
D. Dresses and complements food that needs some additional quality
and makes the food more palatable.
50. Sauce is important in food production. Sauces provide flavour, moisture, and a
contrast in texture and colour. Lumpiness in sauce production may be caused
by:
A. Adding liquid quickly and stirring continuously.
B. Incorrect temperature of roux and liquid. Should be hot and not
cold.
C. Formation of the skin when the sauce comes in contact with air and
becomes dry.
D. Sufficient sauce cooking or the use of a sauce that has not been
passed, tammied, or liquidized.

Provincial Capitol Compound, Brgy. Guinhawa, City of Malolos, Bulacan

website: https://bulacandeped.com email. [email protected]
References:

DepEd Modules

- Quarter 1- Module 1- 2
Cleaning and Maintaining Kitchen Tools,
Equipment, and Premises/Preparing Appetizer
TLE_HECK9-12KP-Ia-1
TLE_HECK9-12PA-Ic-3

- Quarter 1- Module 3
Prepare Salad and Dressing/Preparing Sandwiches
TLE_HECK9-12SD-IIA-7
TLE_HECK9-12PA-IIIA-II

- Quarter 1- Module 4
Prepare Desserts
TLE_HECK9-12PD-IVg-17

- Quarter 1- Module 5
Prepare Egg Dishes
TLE_HECK9-12PD-IVh-18

- Quarter 1- Module 6
Prepare Egg Dishes
TLE_HECK9-12ED-Ib-d-2

Provincial Capitol Compound, Brgy. Guinhawa, City of Malolos, Bulacan

website: https://bulacandeped.com email. [email protected]