GRADE 10

NAME:_____________________________ SCORE:_________
YEAR/SECTION:______________________ DATE:__________

I. MULTIPLE CHOICE

DIRECTIONS: Encircle the letter of the correct answer.

1. Who was the ROMAN GODDESS of harvest?

a. Ceres b. Athena c. Cereal
2. Used for separating coarse particles of flour, sugar, baking powder, and powdered ingredients to retain finer
textures.
a. Mixing bowl b. Ball cutter c. Sifter
3 . Used when preparing cake mixture, salads, creams, and sauces.
a. Mixing bowl B.Ball cutter c. Wire whip
4.Starches that have been altered physically or chemically, to modify one or more of its key chemicals and/or
physical property.
a. Natural starch b. Modified starch c.Purified starch
5.Used for mixing ingredients. It is made of wood in different sizes and different length of the handle.
a.Measuring cups b. Mixing bowls c. Mixing spoon
6. These containers have smooth, rounded interior surfaces with no creases to retain some mixture.
a.Measuring cups b. Mixing bowls c. Mixing spoon
7. Used to measure dry ingredients. They come in various sizes and volumes.
a.Measuring cups b. Mixing bowls c. Mixing spoon
8. Used for measuring dry and liquid ingredients in small quantity.
a. Measuring spoon b. Butter curler c. Thinning of Gel
9. Used to remove the skin covering of fruit and vegetables.
a. Paring knife b. Paking knife c.Piking knife
10.This procedure employs various techniques of grinding, screening, and centrifuging to separate the starch
from fiber, oil and protein.
a.Natural starch b.Modified starch c. Purified starch
11. A small hand tool used generally in decorative works such as making garnishes.
a. Channel knife b. Paring knife c. Steamer
12.A plastic or metal container with a lid that is used for keeping dry products.
a. Channel knife b.Canister c. Steamer
13. It is usually starchy pods or grains.
a. Starch b.cereals c.corn
14. It is the second most abundant organic substance on earth.
a. Pasta b. Cereal c. Starch
15. Refers to the starches as originally derived from its plant source.
a. Starch b. Cereal c. Native or natural starch
16. It is from cassava.
a. Tapioca b. Corn c.Rice
17. Used for separating liquids from fine or solid food particles, such as coco cream from coconut and tamarind
extract.
a.Strainer b .Measuring cup c. Steamer
18. It is from corn.
a. Corn starch b. Cassava c. Rice starch
19. Used for handling hot foods.
a.Tongs b. Steamer c. Strainer
20. What is Cereals?
a. It is usually starchy pods or grains. b. It exist in nature c. It is the second most abundant organic
substance on earth.

II. IDENTIFICATION

DIRECTIONS: Identify the following, write your answer BEFORE the number.
1. Used for separating coarse particles of flour, sugar, baking powder, and powdered ingredients to
retain finer textures.
2. Used for cooking meat and fish dishes with gravy and sauce.
3. Used for cooking food by steaming.
4. Used for mixing creams, butter and for tossing salads.
5. Used for separating liquids from fine or solid food particles, such as coco cream from coconut
and tamarind extract.
6. Usually starchy pods or grains.
7. The second most abundant organic substance on earth.
8. Used for preparing sauces which easily get scorched when cooked directly on the stove.
9. refers to the starches as originally derived from its plant source.
10. This procedure employs various techniques of grinding, screening, and centrifuging to
separate the starch from fiber, oil and protein.

III. ENUMERATION

DIRECTIONS : Enumerate the following:

1-3. Common Source of Manufactured Food Starch

4-6. Sources of starch
7-9.Classification of starch
10-20 .Give at least 11 tools and equipment needed in preparing cereal and starch.

IV. ESSAY

1. What are the benefits of cereals?(5points)

 GRADE 9

NAME:_____________________________ SCORE:_________
YEAR/SECTION:______________________ DATE:__________

I. MULTIPLE CHOICE

DIRECTIONS: Encircle the letter of the correct answer.

1.Who was the chef of the larger Canapes?

a.Zakuski b. Athena c. Ceres
2.It is a sharp edged scoop for cutting out balls and of fruits and vegetables.
b. Mixing bowl b. Ball cutter c. Sifter
3 . Used for mixing thinner liquids.
a. Mixing bowl B.Ball cutter c. Wire whip
4.It is originally introduced by the Athenians as a buffet in the early third century B.C.
a.Appetizer b. Canapes c.Purified starch
5. Used for mixing ingredients.
a.Measuring cups b. Mixing bowls c. Mixing spoon
6. Used for measuring dry and liquid ingredients in small quantity.
a.Measuring cups b. Mixing bowls c. Mixing spoon
7. It stimulate our appetite, through their attractive appearance, fragrance or appealing flavour.
a.Appetizer b. Mixing bowls c. Canapes
8 What kind of appetizer that usually juices of orange, pineapple, grapefruit or tomatoes served with cold
salad dressings.
a. Canapes b. Relishes c. Cocktails
9. Used to remove the skin covering of fruit and vegetables.
a. Paring knife b. Paking knife c.Piking knife
10.Made out of thin slices of bread in different shapes.
a. Paring knife b.Canapes c. Cocktails
11. A small hand tool used generally in decorative works such as making garnishes.
a. Channel knife b. Paring knife c. Steamer
12.What is the larger Canapes?
a. Zakuskis b.Canister c. Steamer
13. Small portions and usually display the characteristics found in most salad.
a.Petite salad b.Canapes c.Cocktails
14. The simplest appetizer.
a.Petite salad b. Canapes c. Fresh fruits and vegetables
15. Made from softened butters with flavorings.
a. Flavored butter b. Flavored Cream Cheese c. Meat or fish salad spreads
16. Raw or pickled vegetables cut into attractive shapes served as appetizer.
a. Canapes b. Relishes c.Cocktails
17. It is an Italian appetizer.
a.Canapes b .Antipasto c. Bruschetta
18. Accompaniment to raw vegetables and sometime potato chips and crackers. Any mixture of spreads can be used as
dips.

a. Dips b. Relishes c. Canapes

19. Placed on top of the base so the garnish sticks to it without falling off.
a.Base b. Garnish c. Spread
20. It is the part of Canapes except:
a.Base b. Spread c.Caviar

II. TRUE OR FALSE

DIRECTIONS: Write T if the statement is true, then write F if the statement is false.
1. Good mise en place is essential.

2. Assemble as close as possible to serving time.

3. Select extravagant flavor combinations in spreads and garnish

4. Make sure that at least one of of the ingredients is spicy in flavor.

5. Use low quality ingredients.

6. Keep it simple.

7.Arrange canapes carefully and attractively on trays.

III. IDENTIFICATION

DIRECTIONS: Identify the following:

1. Sharp edged scoop for cutting out balls and of fruits and vegetables.
2. Small hand tool in making garnishes.
3. Used for manipulating foods like spreading.
4. Used for mixing thinner liquids.
5. Used for mixing ingredients.
6. Foods which stimulate the appetite, through their attractive appearance, fragrance or appealing
flavour.
7. Usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings.
8. Made out of thin slices of bread in different shapes.
9. are pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks.
10. Small portions and usually display the characteristics found in most salad.

IV. ENUMERATION
DIRECTIONS: Enumerate the following:
1-8. CLASSIFICATION OF APPETIZERS
9-11. Parts of canapes
12-14. Types of spreads
15-20. Kinds of cocktails

V. ESSAY

1. What is appetizer?(3pts.)
2. What do you mean by mise’ en place?(2pts.)

ANSWER KEY:
GRADE 10
I.
1. A
2. C
3. A
4. B
5. C
6. B
7. A
8. A
9. A
10. C
11. A
12. B
13. B
14. C
15. C
16. A
17. A
18. A
19. A
20. A

II.
1. SIFTER
2. SAUCE PAN AND POTS
3. STEAMER
4. WOODEN SPOON
5. STRAINER
6. CEREALS
7. STARCH
8. DOUBLE BOOILER
9. NATIVE OR NATURAL STARCH
10. PURIFIED STARCH

III.

1. Corn
2. Potato
3. Tapioca (cassava)
4. Cereal grains
5. Legumes
6. Roots or tubers
7. Native or natural starch
8. Modified starch
9. Purified starch
10.Mixing bowl
11.Sifter
12.Wire whip
13.Wooden spoon
14.Slotted spoon
15.Blending fork
16.Rubber scraper
17.Strainer
18.Tongs
19.Measuring cups
20.Measuring spoon

III.

1. Cereals are usually starchy pods or grains.

GRADE 9
I.

1. A
2. B
3. C
4. A
5. B
6. C
7. A
8. C
9. A
10. B
11. A
12. A
13. A
14. C
15. A
16. B
17. B
18. A
19. C
20. C
21. T
22. T
23. F
24. T
25. F
26. T
27. T
28. BALL CUTTER
29. CHANNEL KNIFE
30. SPATULA
31. WIRE WHIP
32. MIXING BOWL
33. APPETIZER
34. COCKTAILS
35. CANAPES
36. RELISHES
37. PETITE SALAD
38. Cocktails
39. Hors D’ Oeuvres
40. Canapés
41. Relishes/Crudites
42. Petite salad
43. Chips and Dips
44. Fresh Fruits and Vegetables
45. Finger foods
 46. BASE
47. SPREAD
48. GARNISH
49. FLAVORED BUTTER
50. FLAVORED CREAM CHEESE
51. MEAT OR FISH SALAD SPREAD
52. Oysters and Clams on the half shell
53. Shrimps
54. Crab meat
55. Lobster
56. Fruits
57. Firm flaked white fish

-Appetizer are foods which stimulate the appetite, through their attractive appearance, fragrance or
appealing flavour.
-canapes are made out of thin slices of bread in different shapes.