A.

Occupational Health and Safety (OHS) – 14 items

1. Which of the following best defines Occupational Health and Safety (OHS)?
A. Cleaning the kitchen regularly
B. Promoting the well-being of workers and preventing accidents
C. Ensuring food is delicious
D. Training students to cook
2. What is the proper first aid for minor burns?
A. Cover immediately
B. Apply toothpaste
C. Run cool water over it
D. Use ointment right away
3. The color yellow in safety signage means:
A. Fire safety
B. Mandatory action
C. Warning/Caution
D. No entry
4. What kitchen hazard is caused by oil spills?
A. Electric shock
B. Falling/slipping
C. Cross-contamination
D. Bacterial infection
5. Cross-contamination can be prevented by:
A. Using the same chopping board
B. Washing hands frequently
C. Wearing sandals in the kitchen
D. Using bare hands
6. Which tool is best used to check meat temperature for safety?
A. Spoon
B. Thermometer
C. Knife
D. Timer
7. Hair should be tied or covered during food preparation to:
A. Look neat
B. Avoid sweat
C. Prevent hair from falling into food
D. Avoid being scolded
8. What is the first thing to do in case of an electric shock?
A. Touch the person
B. Call for help and turn off the power
C. Give water
D. Run away
9. Why is it important to wear PPE in the kitchen?
A. To look professional
B. To follow rules
C. To reduce risk of injuries
D. To cook faster
10. The best way to sanitize working surfaces is:
A. Rinse with water
B. Wipe with tissue
C. Use clean cloth only
D. Wash with hot water and soap
11. Which is NOT a hazard in the kitchen?
A. Wet floor
B. Sharp knife
C. Apron
D. Hot oil
12. Who is responsible for safety in the kitchen?
A. The teacher only
B. The students only
C. Everyone
D. The principal
13. Which practice is considered unsafe in food handling?
A. Hand washing
 B. Wearing gloves
C. Using damaged utensils
D. Cleaning surfaces
14. Fire extinguishers in the kitchen should be:
A. Hidden
B. Out of reach
C. Accessible
D. Stored with cleaning supplies

B. Different Cuts of Meat – 13 items

15. Which is a meat cut that comes from the belly of a pig?
A. Loin
B. Shoulder
C. Bacon
D. Ribs
16. Which is a primary cut of meat?
A. Dice
B. Loin
C. Julienne
D. Chiffonade
17. Which cut is best for slow cooking?
A. Tenderloin
B. Brisket
C. Sirloin
D. Ribeye
18. The cut used for beef stew is typically:
A. Shank
B. Rump
 C. Chuck
D. Striploin
19. Thin long strips of meat are cut using the:
A. Dicing method
B. Julienne method
C. Batonnet method
D. Filleting method
20. The term “butchering” refers to:
A. Cleaning the meat
B. Seasoning meat
C. Breaking down large meat into parts
D. Washing the carcass
21. What part is usually used for roasting?
A. Brisket
B. Shank
C. Loin
D. Round
22. What meat cut is best for steaks?
A. Chuck
B. Ribeye
C. Flank
D. Brisket
23. The best cut for making ground beef is:
A. Shank
B. Round
C. Chuck
D. Loin
24. A good meat cut for frying is:
A. Neck
B. Loin
C. Ribs
D. Brisket
 25. Flank is usually found in what part of the animal?
A. Back
B. Belly
C. Leg
D. Neck
26. What is the main reason for knowing different meat cuts?
A. For design
B. For packaging
C. To determine correct cooking method
D. For display only
27. The part used for lechon kawali is usually:
A. Loin
B. Belly
C. Shoulder
D. Rib

C. Methods of Cooking Meat – 13 items

28. Cooking meat using hot air in an oven is:

A. Boiling
B. Roasting
C. Steaming
D. Simmering
29. Which cooking method uses low heat and long time with liquid?
A. Grilling
B. Sautéing
C. Braising
D. Toasting
30. Which method retains most of the nutrients?
A. Frying
 B. Boiling
C. Steaming
D. Grilling
31. The best method for tenderizing tough cuts is:
A. Broiling
B. Frying
C. Stewing
D. Toasting
32. Sautéing requires:
A. A lot of oil
B. High heat and little oil
C. Steam
D. Boiling water
33. What is the primary cooking method for sinigang?
A. Boiling
B. Steaming
C. Baking
D. Roasting
34. Grilling is done:
A. In water
B. Using dry heat over flame
C. Inside the oven
D. With pressure
35. What cooking method is used in deep-frying?
A. Oil immersion
B. Dry heat
C. Moist heat
D. Steam
36. What’s the effect of overcooking meat?
A. Becomes more juicy
B. Turns crispy
 C. Becomes dry and tough
D. Adds flavor
37. What method uses direct heat from above?
A. Broiling
B. Boiling
C. Roasting
D. Simmering
38. What method combines dry and moist heat cooking?
A. Grilling
B. Braising
C. Boiling
D. Toasting
39. In pressure cooking, the advantage is:
A. It reduces nutrients
B. It takes longer
C. It cooks food faster
D. It removes taste
40. When cooking meat, why is resting time important?
A. To cool it fast
B. To let juices redistribute
C. To make it easier to serve
D. To clean the plate
A. Occupational Health and Safety (OHS) – 14 items

1. Which of the following best defines Occupational Health and Safety (OHS)?
A. Promoting the well-being of workers and preventing accidents
B. Cleaning the kitchen regularly
C. Ensuring food is delicious
D. Training students to cook
2. What is the proper first aid for minor burns?
A. Cover immediately
B. Apply toothpaste
C. Run cool water over it
D. Use ointment right away
3. The color yellow in safety signage means:
A. Fire safety
B. Mandatory action
C. Warning/Caution
D. No entry
4. What kitchen hazard is caused by oil spills?
A. Electric shock
B. Falling/slipping
C. Cross-contamination
D. Bacterial infection
5. Cross-contamination can be prevented by:
A. Using the same chopping board
B. Washing hands frequently
C. Wearing sandals in the kitchen
D. Using bare hands
6. Which tool is best used to check meat temperature for safety?
A. Spoon
B. Thermometer
C. Knife
D. Timer
7. Hair should be tied or covered during food preparation to:
A. Look neat
B. Avoid sweat
C. Prevent hair from falling into food
D. Avoid being scolded
8. What is the first thing to do in case of an electric shock?
A. Touch the person
B. Call for help and turn off the power
C. Give water
D. Run away
9. Why is it important to wear PPE in the kitchen?
A. To look professional
B. To follow rules
C. To reduce risk of injuries
D. To cook faster
10. The best way to sanitize working surfaces is:
A. Rinse with water
 B. Wipe with tissue
C. Use clean cloth only
D. Wash with hot water and soap
11. Which is NOT a hazard in the kitchen?
A. Wet floor
B. Sharp knife
C. Apron
D. Hot oil
12. Who is responsible for safety in the kitchen?
A. The teacher only
B. The students only
C. Everyone
D. The principal
13. Which practice is considered unsafe in food handling?
A. Hand washing
B. Wearing gloves
C. Using damaged utensils
D. Cleaning surfaces
14. Fire extinguishers in the kitchen should be:
A. Hidden
B. Out of reach
C. Accessible
D. Stored with cleaning supplies

B. Different Cuts of Meat – 13 items

15. Which is a meat cut that comes from the belly of a pig?
A. Loin
B. Shoulder
 C. Bacon
D. Ribs
16. Which is a primary cut of meat?
A. Dice
B. Loin
C. Julienne
D. Chiffonade
17. Which cut is best for slow cooking?
A. Tenderloin
B. Brisket
C. Sirloin
D. Ribeye
18. The cut used for beef stew is typically:
A. Shank
B. Rump
C. Chuck
D. Striploin
19. Thin long strips of meat are cut using the:
A. Dicing method
B. Julienne method
C. Batonnet method
D. Filleting method
20. The term “butchering” refers to:
A. Cleaning the meat
B. Seasoning meat
C. Breaking down large meat into parts
D. Washing the carcass
21. What part is usually used for roasting?
A. Brisket
B. Shank
C. Loin
D. Round
22. What meat cut is best for steaks?
A. Chuck
B. Ribeye
C. Flank
D. Brisket
23. The best cut for making ground beef is:
A. Shank
B. Round
C. Chuck
D. Loin
24. A good meat cut for frying is:
A. Neck
B. Loin
C. Ribs
D. Brisket
25. Flank is usually found in what part of the animal?
A. Back
B. Belly
C. Leg
D. Neck
26. What is the main reason for knowing different meat cuts?
A. For design
B. For packaging
C. To determine correct cooking method
D. For display only
27. The part used for lechon kawali is usually:
A. Loin
B. Belly
C. Shoulder
D. Rib
C. Methods of Cooking Meat – 13 items

28. Cooking meat using hot air in an oven is:

A. Boiling
B. Roasting
C. Steaming
D. Simmering
29. Which cooking method uses low heat and long time with liquid?
A. Grilling
B. Sautéing
C. Braising
D. Toasting
30. Which method retains most of the nutrients?
A. Frying
B. Boiling
C. Steaming
D. Grilling
31. The best method for tenderizing tough cuts is:
A. Broiling
B. Frying
C. Stewing
D. Toasting
32. Sautéing requires:
A. A lot of oil
B. High heat and little oil
C. Steam
D. Boiling water
33. What is the primary cooking method for sinigang?
A. Boiling
B. Steaming
C. Baking
D. Roasting
34. Grilling is done:
A. In water
B. Using dry heat over flame
C. Inside the oven
D. With pressure
35. What cooking method is used in deep-frying?
A. Oil immersion
B. Dry heat
C. Moist heat
D. Steam
36. What’s the effect of overcooking meat?
A. Becomes more juicy
B. Turns crispy
C. Becomes dry and tough
D. Adds flavor
37. What method uses direct heat from above?
A. Broiling
B. Boiling
C. Roasting
D. Simmering
38. What method combines dry and moist heat cooking?
A. Grilling
B. Braising
C. Boiling
D. Toasting
39. In pressure cooking, the advantage is:
A. It reduces nutrients
B. It takes longer
C. It cooks food faster
D. It removes taste
40. When cooking meat, why is resting time important?
A. To cool it fast
 B. To let juices redistribute
C. To make it easier to serve
D. To clean the plate

📌 Answer Key – Pre-Test & Post-Test in Cookery 9

A. Occupational Health and Safety (OHS) – 14 items

1. A – Promoting the well-being of workers and preventing accidents

2. C – Run cool water over it
3. C – Warning/Caution
4. B – Falling/slipping
5. B – Washing hands frequently
6. B – Thermometer
7. C – Prevent hair from falling into food
8. B – Call for help and turn off the power
9. C – To reduce risk of injuries
 10. D – Wash with hot water and soap
11. C – Apron
12. C – Everyone
13. C – Using damaged utensils
14. C – Accessible

B. Different Cuts of Meat – 13 items

15. C – Bacon
16. B – Loin
17. B – Brisket
18. C – Chuck
19. B – Julienne method
20. C – Breaking down large meat into parts
21. C – Loin
22. B – Ribeye
23. C – Chuck
24. B – Loin
25. B – Belly
26. C – To determine correct cooking method
27. B – Belly

C. Methods of Cooking Meat – 13 items

28. B – Roasting
29. C – Braising
30. C – Steaming
31. C – Stewing
32. B – High heat and little oil
33. A – Boiling
 34. B – Using dry heat over flame
35. A – Oil immersion
36. C – Becomes dry and tough
37. A – Broiling
38. B – Braising
39. C – It cooks food faster
40. B – To let juices redistribute

✅ Gusto mo ba ng Word file ng Answer Key?

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Response 2

Ayos! Heto ang Answer Key para sa parehong Pre-Test at Post-Test sa Cookery 9 (pareho lang kasi ang test content para sa comparison before and after
intervention).

✅ Answer Key – Pre-Test and Post-Test in Cookery 9

A. Occupational Health and Safety (OHS)

1. A
2. C
3. C
4. B
 5. B
6. B
7. C
8. B
9. C
10. D
11. C
12. C
13. C
14. C

B. Different Cuts of Meat

15. C
16. B
17. B
18. C
19. B
20. C
21. C
22. B
23. C
24. B
25. B
26. C
27. B

C. Methods of Cooking Meat

28. B
29. C
30. C
31. C
 32. B
33. A
34. B
35. A
36. C
37. A
38. B
39. C
40. B

TOS AND TQ NA MAY BLOOMS

I. Occupational Health and Safety (OHS)

Learning Competency: Apply personal and occupational health and safety procedures

1. (Remembering) What does PPE stand for in the kitchen?

o A. Personal Preparation Equipment
o B. Protective Prevention Equipment
o C. Personal Protective Equipment ✅
o D. Prepared Protection Essentials
2. (Remembering) Which of the following is a basic example of PPE?
o A. Apron ✅
o B. Towel
o C. Dish rack
o D. Frying pan
3. (Understanding) Why is it important to wear gloves when handling raw meat?
o A. To look professional
o B. To keep hands clean
o C. To prevent contamination ✅
o D. To work faster
4. (Understanding) What is the first thing to do when a minor kitchen accident occurs?
o A. Inform the principal
o B. Ignore it
o C. Report to the teacher ✅
o D. Leave the kitchen
5. (Applying) You spilled water on the kitchen floor. What should you do?
o A. Wait for someone to clean it
o B. Wipe it immediately ✅
o C. Put a warning sign and leave
o D. Continue working
6. (Analyzing) What hazard is most likely caused by wet floors?
o A. Fire
o B. Electric shock
 o C. Slipping ✅
o D. Burns
7. (Evaluating) Which scenario shows proper OHS practice?
o A. Wearing slippers while cooking
o B. Ignoring broken tools
o C. Using gloves when chopping onions ✅
o D. Running in the kitchen
8. (Creating) Design a safety rule poster for the kitchen. What should be the main message?
o A. “Cook Fast, Eat Fast”
o B. “Wear Aprons and Smile”
o C. “Clean, Safe, and Alert Always” ✅
o D. “Use All Ingredients Wisely”

II. Cuts of Meat

Learning Competency: Identify and differentiate basic meat cuts

9. (Remembering) What cut of meat is commonly known as “tenderloin”?

o A. Toughest cut
o B. Softest fat
o C. Leanest and tender part ✅
o D. Chewy muscle
10. (Remembering) Which cut of meat comes from the leg part of a pig?

 A. Ham ✅
 B. Belly
 C. Ribs
 D. Shoulder

11. (Remembering) Which meat cut is often used for barbecue?

 A. Brisket
 B. Belly ✅
 C. Liver
 D. Kidney

12. (Understanding) What does marbling in meat mean?

 A. Meat with veins

 B. Meat with bone
 C. Meat with fat streaks ✅
 D. Meat that is frozen

13. (Understanding) Why are tender cuts of meat more expensive?

 A. They are smaller

 B. They are healthier
 C. They cook longer
 D. They are more flavorful and tender ✅

14. (Applying) Which cut of meat is best for frying?

 A. Neck
 B. Belly ✅
 C. Shank
 D. Brisket

15. (Analyzing) Compare brisket and sirloin. Which one is more suitable for long cooking?

 A. Sirloin
 B. Brisket ✅
 C. Both
 D. Neither
 16. (Evaluating) Which is the best choice if you want a lean cut with little fat?

 A. Tenderloin ✅
 B. Ribs
 C. Belly
 D. Ham

17. (Creating) You are to create a menu using different cuts of pork. What would you recommend for stew?

 A. Skin
 B. Ham
 C. Pork shoulder ✅
 D. Ribs

III. Methods of Cooking Meat

Learning Competency: Demonstrate knowledge of various meat cooking methods

18. (Remembering) What cooking method uses dry heat and no water?

 A. Boiling
 B. Steaming
 C. Roasting ✅
 D. Poaching

19. (Remembering) Which of the following is a moist heat method?

 A. Grilling
 B. Frying
 C. Braising ✅
 D. Toasting
20. (Understanding) Why do we marinate meat before cooking?

 A. To preserve it
 B. To remove bones
 C. To enhance flavor ✅
 D. To dry it

21. (Understanding) Which method is best for tough meat?

 A. Broiling
 B. Stewing ✅
 C. Grilling
 D. Sautéing

22. (Applying) You want to make meat tender and juicy. Which method will you use?

 A. Pan frying
 B. Steaming
 C. Braising ✅
 D. Roasting

23. (Applying) What is the proper sequence in cooking adobo?

 A. Fry-boil-sauté
 B. Boil-simmer ✅
 C. Simmer-fry-boil
 D. Sauté-simmer

24. (Analyzing) What happens if you overcook meat?

 A. It becomes more flavorful

 B. It becomes dry and tough ✅
 C. It becomes soft
  D. It retains moisture

25. (Analyzing) Which method retains the most nutrients?

 A. Boiling
 B. Frying
 C. Steaming ✅
 D. Broiling

26. (Evaluating) Among the methods, which is most practical for a household budget?

 A. Baking
 B. Frying
 C. Stewing ✅
 D. Grilling

27. (Creating) Suggest a cooking method for leftover roast to make it appealing.

 A. Boiling
 B. Frying
 C. Sautéing ✅
 D. Re-roasting

IV. Integrative Cookery Items

Learning Competency: Apply cookery knowledge across topics

28. (Remembering) What is the safest way to thaw frozen meat?

 A. Under sunlight
 B. In warm water
 C. In the refrigerator ✅
 D. On the table overnight

29. (Understanding) Why should we not refreeze thawed meat?

 A. It saves electricity
 B. It causes dryness
 C. It loses nutrients
 D. It can cause spoilage ✅

30. (Understanding) Which part of meal preparation promotes safety?

 A. Tasting
 B. Garnishing
 C. Handwashing ✅
 D. Plating

31. (Applying) You are asked to prepare beef stew. What cuts and method should you use?

 A. Tenderloin and roasting

 B. Brisket and stewing ✅
 C. Belly and baking
 D. Ribs and grilling

32. (Analyzing) Which is the most suitable method for tough meat cuts?

 A. Grilling
 B. Stewing ✅
 C. Roasting
 D. Pan-frying

33. (Evaluating) Your dish is too salty. What can you do to balance the flavor?
  A. Add sugar
 B. Add soy sauce
 C. Add more vegetables ✅
 D. Let it cool

34. (Creating) Plan a meal using only leftover pork belly. What’s the best dish?

 A. Pork sinigang
 B. Pork adobo
 C. Pork fried rice ✅
 D. Pork steak

35. (Creating) You are tasked with planning a weekly meal using different meat cuts. Which of the following ensures variety and nutrition?

 A. Using only one type of meat for the entire week

 B. Including different cuts and cooking methods ✅
 C. Preparing only fried dishes
 D. Avoiding meat entirely

36. (Creating) Your school wants to promote kitchen safety. Which slogan is the best choice for an awareness poster?

 A. "Cook Fast, Eat Fast"

 B. "Wear Aprons and Smile"
 C. "Clean, Safe, and Alert Always" ✅
 D. "Use All Ingredients Wisely"

37. (Creating) You want to start a small food business. Which dish would be the most cost-effective and appealing to sell?

 A. Grilled Wagyu steak

 B. Pork belly barbecue ✅
 C. Lobster thermidor
 D. Organic ribeye steak
38. (Creating) You are modifying a Filipino dish to make it healthier. What is the best ingredient swap?

 A. Using coconut milk instead of broth

 B. Using lean meat instead of fatty cuts ✅
 C. Adding more salt for flavor
 D. Frying instead of boiling

39. (Creating) Which of the following is the best step-by-step guide to storing raw meat safely?

 A. Leave it on the counter overnight

 B. Store it at room temperature
 C. Keep it in the refrigerator at 0-4°C ✅
 D. Place it uncovered in the freezer

40. (Creating) You have leftover pork belly from lunch. What is the best dish you can create?

 A. Pork sinigang
 B. Pork adobo
 C. Pork fried rice ✅
 D. Pork steak
 Time Spent / Total Number of
TOPIC Learning Competency DOMAINS
Frequency Items
Remembering Understanding
Personal and Occupational Health Apply personal and occupational health and
6 2 (1-2) 2 (3-4)
& Safety safety procedures
Cuts of Meat Identify and differentiate basic meat cuts 6 3 (9-11) 2 (12-13)
Demonstrate knowledge of various meat
Methods of Cooking Meat 7 2 (18-19) 2 (20-21)
cooking methods
Integrative Cookery Items Apply cookery knowledge across topics 9 1 (28) 2 (29-30)
TOTAL All Competencies 28 8 8
 Time
Learning Total Number
TOPIC Spent / DOMAINS
Competency of Items
Frequency
Remembering Understanding Applying Analyzing Evaluating Creating Actual Adjusted
Personal and Apply personal
Occupational and occupational
6 2 (1-2) 2 (3-4) 1 (5) 1 (6) 1 (7) 1 (8) 8 8
Health & health and safety
Safety procedures
Identify and
Cuts of Meat differentiate basic 6 3 (9-11) 2 (12-13) 1 (14) 1 (15) 1 (16) 1 (17) 9 9
meat cuts
Demonstrate
Methods of knowledge of
7 2 (18-19) 2 (20-21) 2 (22-23) 2 (24-25) 1 (26) 1 (27) 10 10
Cooking Meat various meat
cooking methods
Apply cookery
Integrative
knowledge across 9 1 (28) 2 (29-30) 1 (31) 1 (32) 1 (33) 6 (34-40) 12 12
Cookery Items
topics
TOTAL 28 8 8 5 5 4 9 40 40