NOTRE DAME

OF TRECE MARTIREZ, INC.

Governor’s Drive, Don Bosco Executive Village,
Brgy. Cabuco, Trece Martires City, Cavite

Tel. No. (046).2482  (046) 530.9011  Email: notredametm@yahoo.com

Senior High School

COOKERY NC II
SELF LEARNING ASSESSMENT

MOST
Essential
Learning
Competencies

WORKBOOK 1
NAME:_________________________________

GRADE:______ STRAND/SECTION:_____________

Prepared by:

Mr, BRENNAN ROI S. DUAG

ND
“The School that Builds Character.”
 ACTIVITY 1: CHEF - CHEF HOORAY!
Email Address: Date:
FULL NAME: Score:
Grade and Section:

INSTRUCTION: Choose the correct chef according to his/her kitchen duties! (2pts each)

1. He/She supervises food production and handles operations management, guest

satisfaction, human resources, sales, finances, etc.
a. Sous Chef
b. Chef Gardmangers
c. Executive Chef

2. They are responsible in preparing most soups and stocks.

a. Executive Chef
b. Poissonier
c. Boulangers

3. They are responsible in preparing vegetable, potato, egg, and other farinaceous
dishes.
a. Poissonier
b. Chef Gardmanger
c. Entremetier

4. They are responsible in preparing braised and roasted meats and most meat
dishes including deep-fried food. 
a. Chef de Parties
b. Savoury Cooks
c. Chef Rotisseur

5. They are trainees who help out in day-to-day operation in the kitchen.
a. Chef du Assiste
b. Commis
c. Apprentices

ND
“The School that Builds Character.”
 UNIT TEST I
NAME: DATE:

YEAR/SECTION: SCORE:

Direction: Encircle the best answer to the following multiple-choice question. (2pts
each)

Question 1
Which of the following is NOT helpful in understanding your roles and responsibilities as
a kitchen staff?

a. Contracts and Job Description.

b. Logbook
c. Daily Task Sheets 
d. Direct Requests and Observation

Question 2
These are set of instructions that indicate appropriate actions for any workplace
situations that the staff may encounter.

Select one:
a. Terms and Conditions
b. Standard Operating Procedures (SOPs) 
c. On-the-job Training
d. Rules and Regulations

ND
“The School that Builds Character.”
Question 3
Identify which of the two statements is/are true. 

I. It is ideal to buy bulk products and store it in a freezer rather than preparing
fresh products daily. 
II. It is important to be familiar with the language and terms used inside the kitchen.

Select one:
a. None of the statements are correct
b. Only statement I is correct
c. Both statements are correct
d. Only statement II is correct

Question 4
They act as trainees and help out in day-to-day operations in the kitchen.

Select one:
a. Apprentices
b. Savory Cook
c. Entremetier
d. Commis

Question 5
Which of the following are essential skills and knowledge for a kitchen staff?

Select one:
a. Perform administrative and managerial tasks for the establishment
b. Neither A nor B
c. Both A and B
d. Carry out and oversee production schedule for the station 

ND
“The School that Builds Character.”
Question 6
Identify which of the two statements is/are true. 

I. The kitchen staff should observe practice of FIFO (Follow In, Follow Out) in the
workplace. 
II. Mise-en-place should be performed after taking food products out of the pantry.

Select one:
a. Only statement I is correct 
b. Only statement II is correct
c. Both statements are correct
d. None of the statements are correct

Question 7
This will help the kitchen staff find his/her place in the organization and identify the
chain of command and flow of authority in the establishment.
a. Organization Construction.
b. Organizational Structure
c. Hierarchical Arrangement
d. Assembly

Question 8
Identify which of the two statements is/are true. 

I. The kitchen staff should always use his/her own knife. 

II. Excess ingredients should be thrown away immediately to keep the workplace
clean.

Select one:
a. Only statement I is correct
b. Both statements are correct
c. Only statement II is correct
d. None of the statements are correct 
ND
“The School that Builds Character.”
Question 9
He/She is the assistant to the head chef, aiding in kitchen administration and supervises
food production.

Select one:
a. Executive Chef
b. Commis
c. Sous Chef 
d. Chef de Partie

Question 10
Identify which of the two statements is/are true. 

I. Recipes and information learned inside the kitchen can be shared with family
and friends. 
II. The kitchen staff should season food according to their individual preference.

Select one:
a. None of the statements are correct
b. Both statements are correct
c. Only statement II is correct
d. Only statement I is correct

ND
“The School that Builds Character.”
 ACTIVITY 2: HOT or COLD
Email Address: Date:
FULL NAME: Score:
Grade and Section:

INSTRUCTION: A. Instruction: Match the column A to the corresponding correct

temperature in column B. (12pts)

Column A Column B

a. 212°F
_______1. SUBFREEZING
b. 165°F

_______2. HOT FOOD HOLDING

c. 135°F

_______3. FREZZER STORAGE d. 41°F

e. 32°F
_______4. COOKING TEMPERATURE
f. 16°F

_______5. FOOD DANGER ZONE g. 0°F

_______6. COLD FOOD STORAGE

B. Write an essay on what you learn in temperature control on kitchen. (3pts)

ND
“The School that Builds Character.”
 UNIT TEST II
NAME: DATE:

YEAR/SECTION: SCORE:

Direction: Encircle the best answer to the following multiple-choice question. (2pts
each)

Question 1
A 'pinch' in kitchen measurement is equivalent to _______.

Select one:

a) 1/8 tsp 
b) 1/4 tsp
c) 1 tsp
d) 1/3 tsp

Question 2
A cutting technique often use for sauteeing

Select one:

a) Mirepoix
b) Paysanne
c) Bruniose 
d) Julienne

ND
“The School that Builds Character.”
Question 3
Arrange the following to the CORRECT order of handwashing. 

I. Vigorously rub hands together scrubbing between your fingers, under your
fingernails, your forearms, and the back of your hands. 
II. Moisten hands with hot water and apply hand soap. 
III. Continue scrubbing for at least 20 seconds. IV. Rinse your hands under running
water and dry them with a disposable paper towel.

Select one:
a) I – II – III - IV
b) II – I – III - IV 
c) I – IV – II - III
d) II – III – I - IV

Question 4
Identify which of the two statements is/are true. 

I. Hold firmly to the item you are cutting so it will not slip. 
II. Guide the knife so that the knife blade slides along the fingers since the position
of your hand will control the cut. III. Bend your knuckles to protect fingertips
from knife cuts your fingertips to avoid accidents.

Select one:
a) Only statements I and II are correct
b) All statements are correct
c) Only statements II and III are correct
d) Only statements I and III are correct

ND
“The School that Builds Character.”
Question 5
Identify which of the two statements is/are true. 

I. Knives should be stored in a wooden block or in a drawer. 

II. Long hair should be tied back and worn in hairnets.

Select one:

a) Only statement I is correct

b) Both statements are correct
c) Only statement II is correct
d) None of the statements are correct

Question 6

In washing dishes, the three-compartment sink system is used to maintain efficiency and
cleanliness in the kitchen. Arrange the following to the CORRECT order of the
compartment sink. 

I. Wash the dishes with detergent and hot water thoroughly. 

II. The dishes must be sanitized in a solution of sanitizer and room temperature water,
immersing the dishes in the solution for at least 30 seconds. 

III. Rinse the dishes in clean hot water to remove the soap.

Select one:
a) I – III - II 
b) III – I - II
c) I – II - III
d) II - III - I

ND
“The School that Builds Character.”
Question 7
It is a technique by which alcohol is added to a dish and ignited, both for effect and to
burn off the alcohol.

Select one:
a) Chiffonade
b) Soufflé
c) Croquettes
d) Flambé 

Question 8
It means to put in place. In culinary jargon, it refers to advanced preparation of
ingredients.

Select one:

a) Mise en place
b) En papilotte
c) Monter au beurre
d) Concassé

Question 9
The color of the chopping board corresponds to a certain food group in which it should
be used. Which of the following statements is/are correct?

Select one:
a) Fruits should be handled on a BLACK chopping board
b) Neither A nor B is correct
c) Both A and B are correct
d) Raw meat should be handled on a RED chopping board

ND
“The School that Builds Character.”
Question 10
The following are good hygienic practices EXCEPT

Select one:

a) It is okay to wear jewelries in handling food as long as you wash your hands.
b) Never go to work if you are sick, especially if with symptoms of diarrhea,
vomiting, fever, or discharge.
c) Make sure that your nails are short, clean, and free from nail polish
d) Wash hands before preparing food.

Question 11
This is a cutting technique that refers to slicing flat leafy vegetables into thin strips and
ribbons.

Select one:

a) Chiffonade 
b) Coarse
c) Tournee
d) Slicing

Question 12
This kitchen equipment has an enclosed space which allows hot air to circulate.

Select one:
a) Griddle
b) Deep-fryer
c) Rangetop
d) Oven 

ND
“The School that Builds Character.”
Question 13
What does the term a la carte mean?

Select one:
a) Separately priced items not part of a set
b) A practice of ordering individual dishes from the menu 
c) Served in a tray presented to the table
d) Cooked that is still tough when bitten

Question 14
Which of the following are the Personal Protective Equipment (PPEs) used in the
kitchen?

Select one:
a) Kitchen Boots, Chef’s Hat, Chef’s Dress, Mesher
b) Apron, Plastic Gloves, Spatula Holder, Kitchen Tape
c) Protective Glasses, Spatula, Oven Gloves, Dishwasher
d) Chef’s Uniform, Apron, Chef’s Toque, Oven Mitts, Gloves 

Question 15
Which of the following is NOT a kitchen tool/utensil/equipment?

Select one:
a) Bain-marie Insert
b) Place Pin 
c) Saucepan
d) China Cap

ND
“The School that Builds Character.”
 ACTIVITY 3: EGGS TRAVAGANZA
Email Address: Date:
FULL NAME: Score:
Grade and Section:

INSTRUCTION: Choose the correct inside the box for each question! (1pts each)

GRADE A, YOLK, MEDIUM, WHITE, SMALL,

GRADE B, JUMBO, POROUS, EXTRA-LARGE, GRADE A,

1. Egg shells are ___________ allowing odors and flavors to absorbed by the egg even
when cooked in the shell.

2. Egg __________ is high in both fat and protein. It aids in binding and in emulsifying
because of the compound Lecithin.

3. Egg __________ is clear and soluble when raw. It is used in foaming and in
leavening.
4. __________ eggs have a firm yolk and egg white that do not spread when egg is
broken into a flat surface.
5. A dozen ___________-sized eggs weighs at about 595 grams or 21 ounces.
6. A dozen of ____________ eggs weighs around 850 grams or 30 ounces.
7. _____________ eggs have yolks that are less plump and spreads flat when egg is
broken into a flat surface.
8. A dozen of ____________ eggs weighs at around 760 grams or 25 ounces.
9. A dozen _____________-sized eggs weighs around 510 grams.
10. ____________ have almost the same characteristics with Grade AA eggs except for
the firmer egg whites.

ND
“The School that Builds Character.”
 ACTIVITY 4: EGGSXCELLENT!
Email Address: Date:
FULL NAME: Score:
Grade and Section:

INSTRUCTION: Choose the correct inside the box and Write it on the blank in
question! (2pts each)

POACHED EGGS, SCRAMBLED, FRIED, BOILED, OMELET

1. ____________ eggs are soaked in simmering water until egg white coagulates and
certain doneness of yolk is attained.

2. Yolk and egg white are poured into a saucepan in the edge of whirlpool of water
and vinegar when preparing ________________.

3. When preparing _______________ eggs, yolk and egg white are poured into a skillet
or a griddle with a thin layer of fat and cooked until certain doneness is attained.

4. To prepare _______________ eggs, mix the white and the yolk with milk or cream,
pour the mixture in a hot skillet with a thin layer of fat and stir constantly until
cooked.

5. ________________ is a dish made out of beaten eggs that are cooked until set and
folded over usually around a filling.

ND
“The School that Builds Character.”
 NOTRE DAME OF TRECE MARTIREZ, INC.
Don Bosco Executive Village, Trece Martires Cavite
“The School that Builds Character”
SY: 2020-2021
Subject: Cookery NC II (CRITERIA of scoring in Cooking Egg Dishes)
NAME: DATE:
GRADE & SECTION:
LOWEST SCORE HIGHEST
CATEGORY COMPETENCY
1 5 10 15 20
Cleanliness” are scored
specifically based on the
environment. If the MINIMAL
CLEANLINESS UNPLEASANT ACCEPTABLE GOOD EXCELLENT
environment is good (clean PROBLEM
and sanitize well) for the
cooking.
Organization” are scored
specifically based on how the
students behave during INDIFFIRENT
ORGANIZATION SUB-STANDARD GOOD SUPERB UNCOMPROMISING
cooking, the arrangement of RECIPE/TOOLS
their recipes, tools and

ND
equipment.
Execution” are scored
specifically based on the
EXECUTION SUB-STANDARD COMPETENT SKILLED EXEMPLARY PERFECTION
category of procedure
submitted by the students.
Appearance” are scored
specifically based on the
APPEARANCE showmanship of the student UNINSPIRING POLISHED FINE EXTRA-ORDINARY SUBLIME
cooking, uniform, and
appearance on the cam.
Presentation” is scored
specifically based on the
physical arrangement of the
PRESENTATION ORDINARY ACCEPTABLE ACCOMPLISHED INSPIRED MASTERPIECE
PERFORMANCE TASK1: COOKING EGG DISH!

on the ingredient and procedure they choose and document how it done.

dish, If the dish is well

garnish and have an aesthetic
look.

EVALUATOR:
DIRECTIONS: The student will choose one out of three egg dish and prepare it base

“The School that Builds Character.”

 UNIT TEST III
NAME: DATE:

YEAR/SECTION: SCORE:

Direction: Encircle the best answer to the following multiple-choice question. (2pts
each)

Question 1
Complete the procedure for poaching eggs.
Boil a mixture of water, vinegar and salt in a saucepan and reduce to a simmer. 2. Stir
the water until it is smoothly spinning around like a whirlpool. 3. ______________________. 4.
Simmer eggs until the white coagulates.
Select one:
a) Place the egg in a saucepan filled with water and bring the water to a boil.
b) Crack the egg into a bowl and put it into the whirlpool using a slotted spoon.
c) Crack the egg into a bowl and gently slide it into the edge of the whirlpool. 
d) Reduce heat into a simmer and gently slide the egg into the whirlpool.

Question 2
Discolored scrambled eggs may be a result of which of the following?
Select one:
a) Cooking eggs over high heat
b) Using aluminum pans in cooking 
c) Adding too much liquid to the egg
d) Stirring scrambled eggs too much

ND
“The School that Builds Character.”
Question 3
Shirred eggs are:
Select one:
a) Fried
b) Poached
c) Baked
d) Boiled

Question 4
The following measures should be observed when storing eggs EXCEPT:
Select one:
a) Keep cracked eggs in pans with ice until needed for use.
b) Pasteurized eggs may be used as an alternative for raw eggs.
c) Always keep eggs in cardboard trays during refrigeration.
d) Take only the necessary number of eggs out of the storage.

Question 5
The types of omelet mainly vary according to:
Select one:
a) Milk added
b) Doneness of egg
c) Eggs used
d) Fillings used 

ND
“The School that Builds Character.”
Question 6
This component causes the coagulation of egg whites during the cooking process.

Select one:
a) Protein 
b) Chalazae
c) Sulfur
d) Lecithin

Question 7
What do over easy, over medium and overdone eggs have in common?

Select one:
a) These types of fried eggs have coagulated white and soft and yellow yolk.
b) Frying does not include flipping the egg over to cook the yolk until done.
c) These types of fried eggs have completely set yolk and whites with burnt edges.
d) Frying includes flipping the egg over to cook the yolk to a certain doneness.

Question 8
What makes Grade A different from Grade AA eggs?

Select one:
a) Higher fat content
b) Higher protein content
c) Darker color of yolk
d) Firmer egg whites 

ND
“The School that Builds Character.”
Question 9
When preparing a souffle, egg whites are mainly:

Select one:
a) Used to coat the dish or casserole
b) Whisked and added to the butter coating
c) Whisked until foamy and folded to the base 
d) Discarded because egg yolks will be mainly used

Question 10
Which of the following qualities of the egg shell allows whole eggs to be cooked during
simmering?

Select one:
a) Fragile
b) Fatty
c) Porous 
d) Soluble

ND
“The School that Builds Character.”
 ACTIVITY 5: FUN FARINACEOUS
Email Address: Date:
FULL NAME: Score:
Grade and Section:

INSTRUCTION: A. Instruction: Match the column A to the corresponding correct in

column B. Write only the letter in space before the number. (10pts)

Column A Column B

_____ 1. These are regularly-shaped potatoes with high

starch content that turns golden brown when cooked. a. ARTISAN DRIED
Potatoes of this type are best for making French fries.
b. RUSSETS OR IDAHO
_____ 2. This type of rice has a light brown color as a result
of its bran left on. c. WAXY OR NEW
_____ 3. This type of dried pasta is made manually from
d. BROWN
mixing the ingredients to the drying of the pasta.
_____ 4. This type of potato has the highest sugar content e. COMMERCIALLY DRIED
and the moistest among other potatoes.
f. BASMATI
_____ 5. An Indian specialty rice known for its extra-long
grain
g. CANELLONI
_____ 6. These are dried pasta of any shape made using
machines. h. REGULLAR MILLED
WHITE
_____ 7. Also known as Chef Potatoes, these are irregularly-
shaped, less expensive and not dry as the Russets i. ALL PURPOSE
_____ 8. Includes the short and long grain rice as well as the
vitamin-coated or enriched rice j. LASAGNE

_____ 9. This pasta is known for its large hollow shape k. BLACK
commonly stuffed with cheese or meat filling
_____ 10. This is a broad and flat-shaped noodle usually
baked with meat, cheese and vegetable fillings.

ND
“The School that Builds Character.”
 ACTIVITY 6: POTATO STOP!
Email Address: Date:
FULL NAME: Score:
Grade and Section:

INSTRUCTION: Check the GO if the statement is Right and STOP if Wrong (2pts each!)

POTATO STOP! Stay here for a while and determine if the following practice is RIGHT or
WRONG.

ND
“The School that Builds Character.”
 ACTIVITY 6: POTATO STOP!
FULL NAME:
Grade and Section:

ND
“The School that Builds Character.”
 ACTIVITY 7: ALL RICE!
Email Address: Date:
FULL NAME: Score:
Grade and Section:

INSTRUCTION: Pick the right answer and put a check if they telling the true about the
rice. (2pts each!)

ALL RICE! Tell the truth and nothing but the truth. Determine which of the following
statements about rice is true.

ND
“The School that Builds Character.”
 ACTIVITY 7: ALL RICE!
FULL NAME:
Grade and Section:

ND
“The School that Builds Character.”
 ACTIVITY 8: PASTA FIESTA!
Email Address: Date:
FULL NAME: Score:
Grade and Section:

INSTRUCTION: Arrange the procedure for the following pasta preparation techniques
in their proper sequence. (5pts each!)
Ex. 5-1-2-4-3,

1.) ___________________________________________

2.) ___________________________________________

ND
“The School that Builds Character.”
 NOTRE DAME OF TRECE MARTIREZ, INC.
Don Bosco Executive Village, Trece Martires Cavite
“The School that Builds Character”
SY: 2020-2021
Subject: Cookery NC II (CRITERIA of scoring in Cooking Farinaceous Dishes)
NAME: DATE:
GRADE & SECTION:
LOWEST SCORE HIGHEST
CATEGORY COMPETENCY
1 5 10 15 20
Cleanliness” are scored
specifically based on the
environment. If the MINIMAL
CLEANLINESS UNPLEASANT ACCEPTABLE GOOD EXCELLENT
environment is good (clean PROBLEM
and sanitize well) for the
cooking.
Organization” are scored
specifically based on how the
students behave during INDIFFIRENT
ORGANIZATION SUB-STANDARD GOOD SUPERB UNCOMPROMISING

ND
cooking, the arrangement of RECIPE/TOOLS
their recipes, tools and
equipment.
Execution” are scored
specifically based on the
EXECUTION SUB-STANDARD COMPETENT SKILLED EXEMPLARY PERFECTION
category of procedure
submitted by the students.
Appearance” are scored
specifically based on the
APPEARANCE showmanship of the student UNINSPIRING POLISHED FINE EXTRA-ORDINARY SUBLIME
cooking, uniform, and
appearance on the cam.
Presentation” is scored
specifically based on the
physical arrangement of the
PRESENTATION ORDINARY ACCEPTABLE ACCOMPLISHED INSPIRED MASTERPIECE
dish, If the dish is well
PERFORMANCE TASK 2: COOKING POTATO DISHES!

base on the ingredient and procedure they choose and document how it done.

garnish and have an aesthetic

DIRECTIONS: The student will choose one out of three potato dish and prepare it

look.

EVALUATOR:

“The School that Builds Character.”

 PERFORMANCE TASK 2: COOKING PASTA DISHES!
DIRECTIONS: The student will choose one out of three pasta dish and prepare it base
on the ingredient and procedure they choose and document how it done.

ND
“The School that Builds Character.”
 UNIT TEST V
NAME: DATE:

YEAR/SECTION: SCORE:

Direction: Encircle the best answer to the following multiple-choice question. (2pts
each)

Question 1
Arrange the procedures for making fresh pasta manually.

1. Cut the dough into the desired shape.

2. Roll the dough until it is paper thin.
3. Knead until the dough is smooth and elastic.
4. Mix sifted flour and egg to form a dough.

Select one:

a) 4, 2, 1 and 3
b) 4, 1, 2 and 3
c) 4, 3, 1 and 2
d) 4, 3, 2 and 1

Question 2
Complete the procedure for preparing mashed potatoes.

I. Boil and peel the potatoes.

II. Put the potatoes into the food miller.
III. _________________________.
IV. Season with salt and pepper.

Select one:
a) Pour in melted butter and milk mixture
b) Add milk and mix well before adding the butter
c) Plate and garnish potatoes before serving
d) Cut peeled potatoes in uniform sizes

ND
“The School that Builds Character.”
Question 3
Potatoes of this type are light, dry and good for baking.

Select one:
a) New Potatoes
b) Mature Potatoes 
c) Russets Potatoes
d) Idaho Potatoes

Question 4
The following are examples of pulses EXCEPT:

Select one:
a) Lentils
b) Beans
c) Spelt 
d) Peas

Question 5
This procedure of cooking rice involves boiling rice until tender and steam-drying it in
the oven before serving.

Select one:
a) Steam Method
b) Boiling Method
c) Oven Method
d) Pasta Method

ND
“The School that Builds Character.”
Question 6
This term is used to determine the desirable texture of cooked pasta.

Select one:
a) Ala mode
b) Ala carte
c) Al dente
d) Al pene 

Question 7
This type of rice has its bran or skin left on giving it its distinct color and nutty flavor.

Select one:
a) Brown Rice 
b) Basmati Rice
c) Specialty Rice
d) Enriched Rice

Question 8
What makes commercially dried and artisan dried pasta different from each other?

Select one:

a) Ingredients the pasta is made up of

b) The texture and size of the pasta
c) Methods the pasta was made 
d) The shape and use of the pasta

ND
“The School that Builds Character.”
Question 9
Which of the following statements is true? 

1. Having a smooth surface is a quality of a good potato. 

2. Potatoes should be washed before storing.
3. Potatoes should not have a green coloring in the skin.
4. Undesirable types of potatoes include those with sprouts.

Select one:

a) 2, 3 and 4 only
b) 1, 2 and 4 only
c) 1, 2 and 3 only
d) 1, 3 and 4 only 

Question 10
Which should not be done when storing rice?

Select one:

a) Uncooked rice may also be place in the refrigerator

b) Use an airtight container when storing uncooked rice
c) Refrigerate cooked rice and consume it within 4 to 6 days
d) Refrigerate cooked rice uncovered to allow air circulation 

ND
“The School that Builds Character.”