QUEEN MARY HELP OF CHRISTIANS EDUCATIONAL CENTER
San Francisco Street, Barangay Calahan, Cardona, Rizal
Tel. No. 2135075
2nd MASTERY EXAMINATION
TLE 9 - COOKERY
PS HS LS MS
(Specialization)
Name: _______________________________________ Year & Section: ____________ Date: ____________
I. Directions: Analyze the questions. Identify the correct answer and write it on the space provided.
__________ 1. This tool is used to mix dressings, marinate ingredients and separate elements.
__________ 2. It is used by pressing with moderate force against the fruit and drawn across the peel part.
__________ 3. These are made from wooden blocks or plastic to cut food.
__________ 4. This consists of a slotted metal blade attached to a handle to remove the outer skin or peel a certain
vegetable or fruit.
__________ 5. They are also called as the “Salad Sets” used in serving salads.
__________ 6. This is the French term which means “Setting everywhere in place” and organizing all the materials
and ingredients before preparing foods.
__________ 7. These are made out of good quality sharp, sturdy, stainless steel blades.
__________ 8. This is used for salad to be broiled or grilled ingredients.
__________ 9. They are described as usually sweet and may contain items that will make the salad sweetened.
__________ 10. This stimulates appetite which has fresh crisps ingredients and tangy flavor dressing.
__________ 11. They are well balanced and harmonize with the rest of the meal.
__________ 12. This salad should be light and flavorful, not too much vegetable salads are often good choices.
__________ 13. It is a salad in which the main ingredient that is used is pasta.
__________ 14. These are plants or plant parts that provides nutrient that is vital for health and maintenance of your
body.
__________ 15. The substance that triggers and activates the cancer cells in the body.
__________ 16. This is the value of having a medium glycemic index.
__________ 17. This is the value of having a high glycemic index.
II. Directions: Complete the table below.
BENEFITS OF VEGETABLES NUTRITIVE VALUE OF VEGETABLES
18. 24.
19. 25.
20. 26.
21. 27.
22.
23.
III. Directions: Match Column A to Column B and write the letter of the correct answer on the space
provided.
COLUMN A COLUMN B
QUEEN MARY HELP OF CHRISTIANS EDUCATIONAL CENTER
San Francisco Street, Barangay Calahan, Cardona, Rizal
Tel. No. 2135075
__________ 29. A plant that is compact, often A. Roots and Tubers
enlarged storage organ. B. Seeds and Pods
__________ 30. This is the plant part that deals C. Onion Family
with the leaves as the final product. D. Stalks and Stems
__________ 31. An enlarged complex aboveground E. Gourd Family
flesh fruiting body of a fungus that consists of a stem F. Roots
bearing. G. Leafy Greens
__________ 32. This is considered as the main trunk of H. Mushroom Family
the plant and supports the leaf and food part. I. Stalk, Stem and Shoots
__________ 33. A vegetable with a pulpy, seed rich J. Tubers
body which grows on a vine. K. Fruit-Vegetable Family
__________ 34. These are produced by the plants to L. Salad Preparation
help with the delivery of the seeds and to turn away
from the parent plant.
__________ 35. Flesh, typically large fruit with a hard skin
either climbing or trailing which bears fruits.
__________ 36. A plant that is compact, often
elongated storage organ.
__________ 37. These are rounded part underground
That grows into a new plant during the growling
seasons.
IV. Directions: Enumerate the following.
38-39. Vegetables under Mushroom Family
40-41. Vegetables under Leafy Greens
42-44. Vegetables under Gourd Family
V. Directions: Expound the following statement below.
45-50. “If you will be an ambassador of a health sector here in the Philippines, how can you advocate and raise
awareness in eating vegetables, specifically through the youth of today”?
Prepared by:
MR. JOHN HARVEY C. MAGOS
TLE Teacher
