Region I

La Union Schools Division Office

CABA NATIONAL HIGH SCHOOL
Caba, La Union

Second Quarter Assessment

TLE-COOKERY 9

Name:________________________________________________ Date:__________________
Year & Sec:____________________________________________ Score:_________________

I. MULTIPLE CHOICES: Choose the letter of the correct answer. Write your answer on the space
provided.
_____1. It is a salad tool to used to remove excess water from the salad greens?
A. Cutting boards B. Mixing bowl C. Salad server D. Salad spinner
_____2.Used to hold salad ingredients for mixing or tossing?
A. Cutting boards B. Knives C. Mixing Bowls D. Salad server
_____3.It is for salad toppings to be broiled or grilled?
A .Grater B. Grill pan C. Peeler D. Wire whip
_____4.It is approximately 4 inches long, with handle and curved metal end?
A. Borer curler B. Kitchen sheer C. Paring Knife D. Peeler
______5.Used to mix dressings, marinates ingredients, and hold separate elements?
A. Ball cutter B. Cutting board C. mixing bowl D. Spatula
_____6.Are wooden or plastic board where meat, fruits, and vegetable can be cut?
A. Colander B. Cutting board C. Pan D. Table
_____7.Used to broil salad toppings
A. Grill pan B. Mixing bowls C. Salad server D. Salad spinner
_____8.Used to rub the cheese in smaller pieces
A. Cutting board B. Grater C. Peeler D. Zester
_____9.Which of the following is used to remove the skin of carrots and potatoes?
A. Grater B. Paring knife C. Peeler D. Shredder
_____10.Which of the following tools is invented by Francois Boullier?
A. Bowls B. French Knife C. Grater D. Pan
_____11.Dynes is looking for a tool to use in removing the outer skin of the lemon what kind of tool she is going to look
for?
A. Can and bottle opener B. Knife C. Sheer D. Zester
_____12.A practice when using cutting board to reduce the spread of bacteria?.
A. Clean the chopping board if needed
B. Keep separate chopping boards for meat and your vegetables
C. Scrape chopping board
D. Used the same chopping boards for different kinds of tools
_____13.The process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board
A. Acid detergent B. Cleaning C. Chemicals D. Detergents
_____14. This is used to increase the compact time of the chemical solutions to improve cleaning with less mechanical
force?
A. Chlorine B. Foam C. Soap D. Scrapper
_____15.A plastic serrated edge knife that is designed to slice lettuce
A. Bread toaster B. Grill C. Lettuce knife D. Mixing Spoon
_____16.Used to combine ingredients
A. Measuring spoon B. Mixing bowl C. Mixing spoon D. Tray
_____17.Used to separate liquid from solid
A. Colander B. Grater C. Shredder D. Strainer
_____18.What is the name of the machine used to chill salads?
 A. Chillers B. Freezer C. Ice box D. Ice cubes
_____19.What do you call the combination of vegetables, fruits and other ingredients served with dressing.
A. Appetizer B. Canapes C. Dessert D. Salad
_____20.It stimulates appetite, has fresh crisp ingredients; tangy flavourful dressing and attractive appetizing
appearance.
A. Appetizer salad B. Dessert salad C. Fruit salad D. Gelatin salad
_____21.Which of the following is used to measure small quantity of ingredients?
A. Measuring cups B. Measuring glass C. Measuring spoon D. Weighing scale
_____22.Which of the following is a material used for salad making and dessert and need great care to ensure long
shelf life?
A. Aluminium B. Cast iron C. Glass D. Stainless steel
_____23.Emmerald is going to make a salad, what is the best tool to hold the ingredients while they are being mixed?
A. Bowl B. Caldrons C. Cups D. Pyrex bowl
_____24.The best way to describe a fruit salad?
A. Its fresh, clean and cooled , well drained
B. Main ingredients are sugar and milk
C. Mixture of foods that are sweet
D. They are appetizer salads or dessert salad
______25The ingredients for salad greens?
A. Apple , oranges, peaches and mangoes
B. Bean sprouts, Broccoli, celery and cucumber
C. Dried beans, grains and croutons
D. Spinach, iceberg lettuce and chinese cabbage
_____26.Which among the following ingredients, mayonnaise, pineapple, vinegar, sugar, salt, white pepper,cabbage
and lettuce , is the possible salad that you can make out of them?
A. Ceasar Salad B. Coleslaw C. Mixed green salad D. Waldorf salad
_____27. Ely went to market and brought the following nuts , all purpose cream, celery, dates, apples and some salad
greens, what do you think will she prepare?
A. Coleslaw B. Fruit salad C. Vegetable salad D. Waldorf salad
______28.Best describes contrast and harmony of colors in salad preperation?
A. Accentuate the appearance of the salad
B. Attractive, appetizing creatively presented
C. Properly chilled but not iced called
D. Proper food combination
_____29.Salad ingredients are arranged on the plate rather than being mixed together
A. Bound salad B. Composed salad C. Green salad D. Vegetable salad
_____30.This salad ingredients must be good, clean sharp flavour and has acidity of 5%.
A. Lemon juice B. Oil C. Seasoning D. Vinegar
_____31.Make it simple and not over crowded
A. Eye appeal B. Neatness C. Proper food combination D. Simplicity
_____32.Which should be attractive, appetizing, creatively presented.
A. Eye appeal B. Flavourful C. Freshness D. Simplicity
_____33.Which of the following is not a guideline in arranging salads?
A. Combine ingredients colourfully
B. Cut ingredients neatly
C. Height helps make salad attractive
D. Keep the salad rim off the plate
_____34.Eloisa is going to the market and she needs to buy some ingredients for her salad let us help her choose the
best ingredients for her salad.
A. Cheap vegetables B. In season C. Green, fresh crisp vegetables D. Sweet round and Crispy
_____35.What is the characteristics of quality ingredients in salad preparation.
A. Big and heavy B. Fresh, ripe and season C. Round and ripe D. Sweet and crispy
_____36.Why do we wash vegetables?
A. For food safety B. To improve crispiness C. To improve vegetable freshness D. To preserve
vegetables
_____37.A tool used to open can
A. Can opener B. Knives C. Slicer D. Spoon and fork
_____38.What is the best way to keep salad in refrigerator
A. Place them in the frozen section
B. Place them in the vegetable bin
C. Refrigerate them using sealed container
D. Refrigerate them using dish as a container
_____39.Which among the following is an emulsified dressing
A. Cooked dressing B. French dressing C. Mayonnaise D. Vinaigrette
_____40.Sarah is going to make a mayonnaise in order for her to come up with a good and quality product she must
used an egg that is?
A. Fresh B. Dried C. Pasteurized D. Powdered
_____41.These liquid or semi- liquids are used to flavour salads
A. Dressing B. Flavor C. Garnish D. Under lines
_____42.Which among the following is a substitute for fresh lemon juice in salad dressing preparation.
A. Pineapple juice B. Sour mixture in powder form C. Tomato sauce D. Vinegar
_____43.Elmer is confuse, let us help him where he can find the following ingredients in the grocery : mustard, ketchup,
Worcestershire sauce and kinds of cheese are classified as?
A. Condiments B. Dressings C. Flavourings D. Seasoning
_____44.Used as stabilizers in cooking of salad dressings
A. Flour B. Gelatin C. Gums D. Starch
_____45.This is not an ingredient for salad dressings
A. Butter B. Lemon juice C. Oil D. Vinegar
_____46.The name of the salad dressing which is a mixture of oil and vinegar
A. Cook dressing B. Emulsified dressing C. Stabilizer D. Vinaigrette
_____47.What is the best way to describe mayonnaise?
A. Sour and creamy B. Smooth C. Thick and creamy D. White and savoury
_____48.If you mix oil, vinegar, and seasoning, what do you call on this mixture?
A. French dressing B. Mayonnaise C. Permanent emulsion D. Temporary emulsion
_____49.Which of the following is the main part of the salad?
A. Base B. Body C. Dressing D. Garnish
_____50.Which among the following is a garnish for Waldorf salad?
A. Celery stalks B. Chopped walnuts C. Olives D. Tomato wedges
_____51.a kind of ingredients that is not used in making French dressing
A. Egg yolk B. Oil C. Sugar D. Vinegar
_____52.They are used in fruit salad to add tartness
A. Cream B. Fruit juices C. Sugar D. Water
_____53.They are more preferable than the dried herbs
A. Cultured B. Dried C. Frozen D. Processed
_____54. The cup- shaped leaves of iceberg or Boston lettuce that makes salad looks attractive.
A. Base B. Body C. Dressing D. Garnish
_____55.Is added at the service time, served separately for the customer to add , or mixed with then ingredients ahead
of time?
A. Body B. Body C. Dressing D. Garnish
_____56. Why do we make sure that the salad greens vegetables are dry before combining the dressing?
A. Dressing coats the leaves very well
B. Improves freshness
C. Increase crispiness
D. Makes dressing watery and tasteless
_____57. The number of principles and practices in preparing salads and salad dressing
A. 5 B.6 C.8 D. 10
_____58.Packing must be clearly labeled, place date of production. The statement is __________________
A. Conditional B. False C. Maybe D. True
_____59.What kind of solution are we going to used in soaking the vegetable?
A. 5g of powder/ liquid detergen
 B. Hot water
C. Vinegar
D. Water
______60.Which among the following is the easiest to prepare among salad dressing?
A. Cooked salad dressing B. Mayonnaise C. Mustard D. Vinaigrette

Prepared by: Checked by: Noted:

LORDY B. PICAR JOCELYN M. DE CASTRO JOAQUIN A. ABELLERA

Subject Teacher Principal Public Schools District Supervisor
 Region I
La Union Schools Division Office
CABA NATIONAL HIGH SCHOOL
Caba, La Union

Second Quarter Assessment

GARMENTS 10

Name:________________________________________________ Date:__________________
Year & Sec:____________________________________________ Score:_________________

I. MULTIPLE CHOICES: Choose the letter of the correct answer. Write your answer on the space
provided.
_____1.It generally refers to shirt
A. Blouse B. Pants C. Shirts D. Trousers
_____2.A kind of blouse that has a great style for the most body type and feature a surplice collar, which overlap fabric
into a V- shaped neckline
A. Button down B. Casual C. Peasant D. Surplice wrap
_____3.The measurement around the smallest part of the body
A. Lower hip C. Skirt lenght
B. Lower hip level D. Waistline
_____4.The measurement taken from left to right shoulder tip bone
A. Blouse lenght B. Bust C. Shoulder D. Sleeve width
_____5.The measurement taken across the back halfway down the shoulder
A. Across back B. Chest back C.Lower arm girth D. Waistline
_____6.The measurement taken from the arm joint to the other arm joint
A. Chest B. Hip C. Lower hip D. Shoulder
_____7. What is the first letter will be used in the corner as a point in block pattern of blouse?
A. A B. B C. C D. D
_____8.Which of the following inches does A and B have in between them?
A. 2 B. 3 C. 4 D. 6
_____9.It is the apex height measurement
A. A-C B. A-D C. C-L D. D-E
_____10.What is the back figure measurement
A. A-C B. A-D C. A-E D. A-M
_____11.What is the blouse length?
A. A-F B. A-D C. H-K D. M-N
_____12.What is the measurement of C from the shoulder
A. 2.5 B. 4 cm C. 10 cm D. 16 cm
_____13.the lowering backline by 2.5 cm
A. D B.D-E C. E D. E-F
_____14.How do we connect point B to C in drafting Sabrina neckline?
A. Join B and C with a slight curve C. Shape neckline from C,B and D
B. Measure 2.5 cm. D. Use a French curve
_____15.It shows where to cut the pieces
A. Clothes line B. Construction line C. Line edges C. Line marks
_____16.a blouse which emphasizes free- flowing materials
A. Button down B. Casual C. Peasant D. Surplice wrap
_____17.This will happen if you commit a mistake in cutting the final pattern
A. It will affect the clothes C. You will repeat all the process
B. You will buy another fabric D. It will affect the shape and style
_____18.It is being used for cutting the final pattern
A. Knives B. Scissors C. Sharp blade D. Sharp shears
_____19.Which among the following is used in construction of blouses or any other garment
A. Fabric B. Linen C. Thread D. Yarn
_____20.Which among the following is similar to cotton voile but slightly crispier?
A. Body measurement B. Cotton – lawn C. Rayon – Challis D. Silk
_____21.This is where the pattern pieces are laid out
A. Grainline of the fabric B. Lay-out C. Pattern D. Wrong side of the fabric
_____22.The line that runs diagonally across the fabrics
A. Bias B. Crosswise grains C. Lengthwise grains D. Selvage
_____23.This will avoid the fabricfrom slipping when cutting?
A. Lay tissue fabric down to serve as anchor
B. Lay the fabric down
C. Used sharp shear
D. Used table
_____24.Which among the following is the best blades for shears?
A. 7”-8” B. 12”- 13” C. 14’- 16” D. 17”- 18”
_____25.in cutting the front line of skirts what is the sewing line of it?
A. Do not include the zipper allowance of the back skirt
B. Include the zipper allowance of the back skirt
C. Cut the allowance and remove it
D. Leave at it is
_____26.In cutting the final pattern, what must be remembered?
A. Standard procedures B. Used colored chalk C. Used sharp shears D. Used quality fabrics
_____27.Narrow decorative hems or tucks on blouses and young children’s wear that is made of soft or fine fabrics that
do not fray badly
A. Braid B. Lace C. Ruffles D. Shell edging
_____28.This is best used in making laces
A. Chambray B. Habutai C. Rayon challis D. Silk and cotton
_____29.It is used for long basting
A. Finest B. Longest C. Medium D. Shortest
_____30. Which among the following is the stitch size to be used in sewing?
A. 1.54 cm B. 2.5 cm C. 2.8 cm D. 25 cm
_____31.Ellys will trim seam edges, what perfect measurement in trimming the edges she will use?
A. ½ inch B. 1 inch C. 2.1 cm D. 4 cm
_____32.To do this, fold and decrease the facing barely inside the stay line along its notches edge
A. Edge- stitch B. Stay stitch C. Stitch D. Trim seam edges
_____33.Which measurement is used to trim the shoulder seams?
A. 1 cm B. 2 cm C. 4 cm D. 6 cm
_____34. How will you described the pressing method?
A. Press darts toward center lines or downward
B. Stitch the shoulder of the facing
C. Stitch the darts and dart tucks
D. Pin the shoulder seams
_____35.Step you are going to do if you used buttons and button holes in closing edges?
A. Over stitch B. Tack the edges C. Trim seam D. Under stitch
_____36.If you are going to set the sewing machine how many stitches are there in 2.5 cm?
A. 100 B. 150 C. 154 D. 210
_____37.This kind of material should be avoided in order to avoid ruining the fabric?
A. Dull scissor B. Long Pin C. Silk fabric D. Table cloth
_____38.How to cut fabric continuously?
A. Do not lift the scissor from the table
B. Put a mark on the fabric
C. Put pins on the fabric
D. Used a guide pattern
_____39.what is the oldest form of fastening?
A. Buttons B. Fastener C. Snap D. Zipper
_____40.The most popular type of button
A. 2 hole button B. 4 hole button C. Shanked button D. Snap fastener
_____41.The most important tool in altering garment
A. Cloth B. Marker C. Needle D. Scissor
_____42.When sleeves are too tight, what is the best thing that you could do?
A. Leaved as it is B. Removed entirely C. Rip it of D. Sew the armhole
_____43.Which among the following is the most common problem to new clothes?
A. Armhole B. Collar C. Fitting D. Hem
_____44.These are versatile fasteners that can fit into both straight bars and round eyes?
A. Buttons B. Hooks C. Snap D. Zipper
_____45.They are the most used fasteners
A. Buttons B. Hooks C. Snaps D. Zipper
_____46. Used as a lightweight fastening if needed
A. Buttons B. Clip C. Pin D. Snap
_____47.Which among the following is made up of nylon or metal?
A. Hook and eye B. Non- sew snap C. Shanked button D. Snap fastener
_____48. Kind of zipper that you cannot see except if you pull it?
A. Centered zipper B. Invisible zipper C. Lapped zipper D. Open ended zipper
_____49.What is the oldest form of fastening?
A. Button B. Fastener C. Pressing D. Snap
_____50.if you are going to put a fastener for your pants or skirt what kind of fastener is best suited for it?
A. Buttons B. Skirt hook and bar C. Snap D. Zipper
_____51.Press seams in the direction wherein they are?
A. Cut B. Marked C. Pressed D. Stitched
_____52.The process in pressing cloth
A. Drag B. Pin C. Pressed D. Wet the cloth
_____53.there is a possibility for them to melt in the fabric.
A. Plastic pins B. Silk cloth C. Thread D. Zipper coils
_____54.What are you going to do with the hems and edges of the cloth in order to stay in place when pressing?
A. Basting B. Hold them C. Pin them D. Pressed
_____55.Which among the following is a result of too much pressure in pressing garments?
A. It will become shiny
B. It will burn the garment
C. It will ruin the garment
D. The garment will become hard
_____56.How can you avoid pressing a garment with a marking?
A. Let the weight of the iron removed the marking
B. Removed the markings before pressing
C. Just leaved the mark on the cloth
D. Cut the cloth with the marking
_____57.They are not functional component of a garment but essential for many reasons.
A. Brand B. Labels C. Packages D. Price
_____58.Which among the following defines set of body measurements
A. Brand B. Care labels C. Manufacturers label D. Size label
_____59. What kind of packaging materials that are mostly used
A. Metal B. Metallic foil C. Paper and cardboard D. Plastic
_____60.Ellaine is going to distribute her product in Manila let us help her choose the best packaging materials for her
since she will go there by herself. She wants a packaging materials which is light and it is processed into sheet. Help
her choose among the following?
A. Foil B. Metal C. Plastic D. Wood

Prepared by: Checked by: Noted:

LORDY B. PICAR JOCELYN M. DE CASTRO JOAQUIN A. ABELLERA

Subject Teacher Principal Public Schools District Supervisor