TECHNICAL-VOCATIONAL EDUCATION (TVL)

1st PERIODIC TEST

GRADE 12 – COOKERY

GENERAL INSTRUCTIONS: Read and analyze each statement. Choose your answer from among the given
options, then write your answers on your answer sheet.

1. What entrepreneurial skill is characterized by taking repeated or different actions to overcome

the hurdles of business?
A. Commitment to Work C. Opportunity-seeking
B. Demand for Efficiency and Quality D. Persistence

2. What kind of people creates new business in the face of risk and uncertainty for the purpose
of achieving profit and growth?
A. Businessman B. Entrepreneurs C. Sellers D. Telemarketers

3. Which of these supports the statement “Entrepreneurs have a good eye for spotting business
opportunities”?
A. Entrepreneurs are opportunity-seekers
B. Entrepreneurs are persistent
C. Entrepreneurs are risk-takers
D. Entrepreneurs are systematic

4. What skill is used by entrepreneurs who enable them to use the right strategies to influence or
persuade other people?
A. Goal-setting B. Persistence C. Persuasion D. Risk-taking

5. When entrepreneurs do their best to satisfy customers and deliver what is promised, they are
known to be:
A. Committed to work C. Persuasive
B. Information-seeker D. Self-confident

6. On Saturday, Roy is cooking cuts of meat that are tougher than the usual, therefore requirein
longer time of cooking until connective tissues break down andbecome tender. Choose the
cooking method he has to use.
A. Braise B. Boil C. Broil D. Blanch

7. He will also cook chicken in large amount of fat or cooking oil. The cooking method for it is__
A. Fry b. Broils C. Steam D.Boil

8. Who is defined as someone who creates a new business in the face of risk and uncertainly for
the purpose of achieving profit and growth by?Identifying significant opportunities and
assembling the necessary resources and act on his business ideas?
A. business B.Owner’s c.Entrepreneur D.Capital

9. Maricar has a good eye for spotting business venture and she acts on it appropriately. As an
entrepreneur, she is _____.
A. persistence B. opportunity seeking C.Commitment D. risk-taking

10. Catherine sets specific, measurable, attainable, realistic and time-bound (SMART) goals.
She is a/an _____ entrepreneur.
A.risk-taking B.Goal-setting C.Persistent D. Information-seeking

11.Entrepreneurs have the power of _____ when they use the right strategies to influence or
persuade other people.
A. business B. Persistence C.Goal setting D.Persuasion and networking
12. Susan is removing visible soil and food from the dishes using soap and water. She is in the
process of _____ the dishes.
A. Cleaning B. Sanitizing C. Disinfectant D. Testing

13. She wants to destroy disease-causing germs from her clean dishes. How will she do it?
A. Wash the dish cloth. C. Test the dishes for oil.
B. Disinfect the dish racks. D. Sanitize the dishes

14. For shredding a cabbage to be used in bihon guisado, what kitchen tool do you require?
A. A grater to have fine pieces of the cabbage
B. A kitchen knife to cut the cabbage into thin strips
C. A scraper to remove the cabbagefrom the side of the bowl
D. A butcher’s knife to chop the cabbage

15. Ginny is buying a cookware that fits her tight budget, but she needs something that is still
lightweight and attractive. Suggest a material that her cookware should be made of.
A. Glasses are so delicate that they break easily
b. Aluminum is cheap but relatively durable
C. Stainless steel is classy and lasting
D. Teflon is sophisticated and expensive

16. In the kitchen, Sally needs to measurespices such as ground pepper, dried coriander, and garlic
powder to cook a soup for two. Can you tell the kitchen tool she needs?
A. Measuring spoon for she needs a small amount only
B. Measuring cup so she can measure accurately
C. Weighing scale to have the exact weight of the spices
D.Measuring cup for dry ingredients to keep spices dry

17. Nancy is aware of her ability to complete a difficult task or meet a challenge. She is a business
woman who has _____.
A. self-confidence b.Self-esteem c.Persistence d.Risk- taking attitude

18. Sherwin owns a restaurant so is awake up to 12 midnight to supervise the business.

He sees to it that thereis enough supply of materialsand ingredients for the next day’soperation. He
is very _____.
A. creative B. Passionate C. Motivated D. Committed

19. Aling Marta is going to prepare a fish dish that necessitates herbuy one without the fish bone
anymore. Choose the cut she needs.
A. cut fish B. Boneless fish C. Fish fillet D. Tuna fish

20. Perla finds that her used pots and pansdo not respond to different cleaning agents easily.
Suggest a cleaning agent that she may use.
A. Abrasives B. Detergents C. Acid Cleaners D. Solvent Cleaners

21.In Cookery, when herbs such as parsley stem, thyme, bay leaves sometimes other fresh herbs
are tied together in a small bundle to be put in a dish, they are collectively called as _.
A. Aromatics B. Bouquetgarni C.béchamel D. sachet de epice

22. Shan Lee owns a motorcycle repair shop. He is awake up to 12 midnight in order to serve clients
and sees to it that he has enough supply of materials the next day. This kind of character shows that
he is
A. creative B. motivated C. passionate D. committed

23. Good housekeeping is as basic as inhaling and exhaling. In the listed situations, pick the one
that depictstheis practice.
A. emptying the garbage can every other day.
B. using imported sanitizing and disinfecting materials
C. spraying air freshener before and after leaving the room.
D. planning and implementingregular cleaning
24.When a recipe calls for trimming and paring fruits and vegetables, the BEST kitchen tool to
use is a _____.
A. Butcher’s knife B. Paring knife C. French knife D. Pair of shears

25. Arrange the following steps in cleaning kitchen premises.

1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution
and food soil residues.
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces sanitizing agent
A. 4 3 2 1 B. 2 3 1 4 C. 3 1 2 4 D. 1 2 3 4

26. To reduce the spread of bacteriawhen using a cutting board,

A. use the same chopping board for all kinds of food
B. use separate chopping boards for every type of food
C. cleans the chopping board if needed
D. scrape chopping board before using

27. Pick out the process of removing food and other types of soil from the surface, such as dish,
cutting board or glass.
A. Cleaning BDetergents C.Solvent D. Acid cleaner

28. For Vinny to wash tableware, surfaces, and equipment in the kitchen, he needs to use a
substance called _____.
A. Cleaners B. Detergent C.Solvent D. Acid cleaner

29. Heavy accumulations of soil that are difficult to remove with detergent, solvent and acids, Luisa
may use a/an _____.
A. Abrasive B. Detergent C.Solvent D.Acid

30. In an industrial kitchen, to improve cleaning with lessmechanical force, what method of cleaning
equipment that is used to increase the contact time of the chemical solution?
A. clean in place (CIP) B.Foam C.Clean out place (COP) D. High pressure

31. What type of cleaning involves the use of brush either by hand or a machine, such as floor
scrubber?
A. mechanical B.Soil C.Non-mechanical D.Foam

32. After washing the dishes, this process is done using heat, radiation, or chemicals to remove
microorganisms left by soap and water.
A. heat B. Bacteria C.Soil D.Sanitizing

33. Which of the following knife is used for trimming and paring fruits and vegetables?
A. shears B. French knife C. Butchers knife D. Paring knife

34. Aling Maria wants her food to be cooked withoutcolor but still look appealing. Advise her
cooking method she may use.
A. Sweat B. Boil C. Broil D. Fry

35. Choose the first aid treatment for personnelwho accidentally swallow a poisonous solution.
A. Read the label of the poisonous material.
B. Remove anything remaining in the mouth
C. Give her a glass of water or any fruit juice.
D. Give her a spoonful sugar or any kind of sweets.

36. Pick out the proper order in washing the dishes.

A. utensils, chinaware, silverware, glassware
B. silverware, utensils, glassware, chinaware
C. chinaware, glassware, utensils, silverware
D. glassware, silverware, chinaware, utensils
37. What makes a sandwich look appetizing?
A. bread B. Trimmings C.Filling D.Garnishing

38. Sarah uses dry heat to cook her cakes and bread. This is to _____.
A. steam B. Bake C.Boil D. Broil

39. Why is it that for Filipinos, sandwiches areone of the favorite snack foods?
A. Sandwiches are delicious C. Their recipe is easy to prepare
B. They are affordable D. Bread and fillings are common Filipino food

40. When is sandwich called a sandwich?

A. bringingtwo pieces of bread with a filling in between
B. after slicing a piece of bread to be sold
C. before dunking a piece of bread in milk
D. while eating bread with bear hands

41. Name a type of sandwich whose sides are spread with butter and browned in a special
griller.
A. Grilled B. Cheese C.Toasted D.Special

42. On what do waiters or attendants serve hot sandwiches?

A. bowl B. Tray C.Basin D.Silverware

43. What do you call the food item that is placed betweenn slices of bread or pastries?
A. icing B.Toppings C.Fillings D.Frosting

44. Anna uses a _____ to throw her kitchen refuse and food packaging in.
A. river B.canal C. Plastic D.Garbage bin

45. Which of the following should be practiced when using cutting board to reduce the spread of
bacteria?
A. use the same chopping board for different kinds of food
B. keeps separate chopping board for your meat and for your vegetables
C. clean the chopping board if needed
D. scrapes chopping board before using.

46. This method of food preparation is done when the food item to be chopped is not part of the
final presentation, but it is to be strained out of pureed.
A. puree B. coarse chopping C. bouquet-garniD. julienne

47. Why is it that a French knifeis most frequently used knife in the kitchen?
A. Can be used for general purposes C. Looks big and heavy for men
B. May cut through bones and meat D. Slices through bread easily

48. Cara needs 2 and ½ cup of water. How can she do this?
A. Lay the measuring cup on the table then pour with liquid.
B. Place the measuring cup on the table then pour water until full.
C. Put the liquid measuring cup on the table then pour water leveling to 2 ½ cup
D. All are correct.

49. Choose an aromatic leaf that belongs to the mint family.

A. Basil B. Bay leaf C. Kenchay D. chive

50. Carissa is a novice in the kitchen. She is trying to figure out the one considered as an
ingredient. Help her.
A. spices B. tools C. equipment D. apron
 Key to Correction

1. D 26. B
2. B 27. A
3. A 28. B
4. C 29. A
5. A 30. B
6. B 31. A
7. A 32. A
8. C 33. D
9. B 34. C
10. B 35. D
11. D 36. D
12. A 37. D
13. D 38. B
14. B 39. D
15. C 40. A
16. A 41. C
17. C 42. B
18. D 43. C
19. C 44. D
20. A 45. B
21. B 46. A
22. D 47. A
23. D 48. D
24. B 49. A
25. B 50. A