Republic of the Philippines

Department of Education
Region IV-A CALABARZON
Division of Rizal
BARAS-PINUGAY PHASE 2 NATIONAL HIGH SCHOOL
Phase II Southville 9, Ynares Village ,Brgy. Pinugay, Baras, Rizal

FIRST PERIODICAL EXAMINATION

COOKERY 9
/60
Name : _________________________________________ Score:
Section : ________________________________________ Date: __________________

Test I. Choose the letter of the correct answer on the space provided before each number.

_____ 1. A person who organizes, manages, and assumes the risks of a business or enterprise.
a. Entrepreneur c. Handler
b. Manager d. Organizer
_____ 2. A good eye for spotting business opportunity is called ______________________.
a. Persistence c. opportunity seeking
b. Risk-taking d. commitment to work contract
_____ 3. Quality of an entrepreneur for taking calculated risks and doing tasks that are moderately challenging.
a. Persistence c. opportunity seeking
b. Risk-taking d. commitment to work contract
_____ 4. When an entrepreneur do not easily give-up in the face of obstacles.
a. Persistence c. opportunity seeking
b. Risk-taking d. commitment to work contract
_____ 5. This concerns the physical location of the business store.
a. Natural and physical environment c. Demography
b. Culture d. Economy
_____ 6. This pertains to the management of resources and study of the system of production.
a. Natural and physical environment c. Demography
b. Culture d. Economy
_____ 7. This pertains to the number of people living in the area such as age, gender, family, religion etc.
a. Natural and physical environment c. Demography
b. Culture d. Economy
_____ 8. This states as the totality of the way of life, and customs, of a set of people or society.
a. Natural and physical environment c. Demography
b. Culture d. Economy
_____ 9. This refers to a small electrical appliances such as mixer, or power operated appliances.
a. Materials c. Utensils
b. Tools d. Equipment
_____ 10. This pertains to some hand held utensils commonly found in the kitchen use for peeling, cutting, and slicing.
a. Materials c. Utensils
b. Tools d. Equipment
_____ 11. Food which stimulate the appetite, through their appearance, or appealing flavor.
a. Materials c. Utensils
b. Tools d. Equipment
______12. French term which means “set in Place” that you have set everything ready to cook in its place.
a. Mise’ en Place c. miss this place
b. Missing one d. In order
______ 13.Which of the following is the proper order in washing the dishes?
a. chinaware, utensils, silverware, glassware
b. utensils, silverware, glassware, chinaware
c. silverware, chinaware, glassware, utensils,
d. glassware, silverware, chinaware, utensils
_____ 14. This is a sweet course or dish which is usually served at the end of a meal.
a. Sauce c. Stock
b. Dessert d. Appetizer
____ 15. A tool used to measure heat intensity.
a. colander c. channel knife
b. temperature scales d. heat press

Test II. Table Completion. Complete the table below by drawing, writing the name of the tools and their uses.
Picture of the tool Name of the tools Uses

16. 17-18
 19. 20-21.

22. 23-24.

25. Cutting Board 26-27.

28. 29-30.

31. Spatula 32-33.

Test III. Sequencing. Put the following steps in Manual dishwashing logical order. (1-11).
_______ 34. Scrape
_______ 35. Prepare.
_______ 36. Wash the lightest soiled items first.
_______ 37. Fill the sink with water and add a considerable amount of detergent.
_______ 38. Stack the dishes in the proper order
_______ 39. Wash plates, bowls, and serving dishes.
_______ 40. Lay your dishes out on a rack to air-dry or wipe them clean with a towel.
_______ 41. Wash pots and pans last.
_______ 42. Rinse out brush, sponge and allow to dry.
_______ 43. There should be no visible matter and no "greasy" feel.
_______ 44. Wipe down the sink and your tools.

Test IV. True or False. Write True if the statement is correct and False if it is not.
_______45. Cleaning is the process of removing food and other types of soil from a surface, such as a dish,
glass, or cutting board.
______ 46. Solvent Cleaners commonly referred to as degreasers
______ 47. When you are persistent you easily give-up on problems
______ 48. SMART goals means Specific, attainable, Measurable, relatable, timely.
______ 49. Scorching pad (Steel wool) is an example of Abrasive cleaner.
______ 50. The three Clusters in PEC namely: Power cluster, Achievement cluster and Thinking Cluster.
______ 51. If you believed in yourself and your own ability you are a positive thinker.
______ 52. Sanitizing is done using heat, radiation, or chemicals.
_____ 53. If the person swallowed the poison, remove anything remaining in the mouth.
_____ 54. Change the dishcloth you wipe surfaces with once a week.

Test V. Analyze the following things commonly found in the kitchen. Write T if it is a tool, and E if it is an
Equipment.

--------------- 55. Blender ______ 58. Channel knife

_________ 56. Citrus Knife ______ 59. Oven
_________ 57. Refrigerator ______ 60. Mechanical dishwasher

“By failing to prepare, you are preparing to fail.” —Benjamin Franklin.

Good Luck!

Prepared by: Checked by:

DIVINA T. MARANAN JOCELYN D. VALERIO

TLE 9, Teacher Principal
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Rizal
BARAS-PINUGAY PHASE 2 NATIONAL HIGH SCHOOL
Phase II Southville 9, Ynares Village ,Brgy. Pinugay, Baras, Rizal

TABLE OF SPECIFICATIONS
FIRST PERIODICAL EXAMINATIONS TLE 9
Learning No. of No. of Easy Average Difficult Test Placement
Competencies Days Items 60% 30% 10%
1. Assess Personal
Entrepreneurial 6 9 5 3 1 1,2,3,4,47,48,49,50,51
Competencies

2. Understand the
business 9 5 3 1 5,6,7,8,,52,53,54,55,56
environment and 6
the Business ideas

3. Clean, sanitize,
store kitchen tools 10 15 9 5 1 9,10,31, 32, 33, 34, 35,
and equipment 36, 37, 38,39,
40,41,42,44,48
4. Clean and
sanitize kitchen 10 15 9 5 1 13,14,15,16,17,18,25,26,
premises 27,28,29,30,45,46,47

5. Perform Mise’en
Place 8 12 7 4 1 11,12,19,20,21,22,23,24,
57,58,59,60

TOTAL 40 60 35 20 5

Prepared by: Checked by:

DIVINA T. MARANAN JOCELYN D. VALERIO

TLE 9, Teacher Principal