This document appears to be a test for students on topics related to culinary arts. It contains multiple choice and fill-in-the-blank questions testing knowledge of canapés (small appetizers), kitchen equipment and tools, food safety practices, and proper cleaning and sanitation procedures in the kitchen. The test covers identification of canapé components, classification of ingredients, word completion questions defining culinary terms, and spelling of related words. It also gauges understanding of food preservation methods, roles and responsibilities in the food service industry, and appropriate first aid for accidental poisoning.

1. Department of Education
Division of Cagayan de Oro City
EAST GUSA NATIONAL HIGH SCHOOL
(Lapasan National High School-Gusa Annex)
Gusa, Cagayan de Oro City
Tel. No. 880 6921 Mobile 0915 6526460
TLE 9
Second Quarter Summative Test
Name: ________________________________________________Score:__________________________
Grade & Section:________________________________________Date:___________________________
Test I. Detect and Write
A. Identification. Read the statement carefully and write the correct word that describes the statement.
____________________1. Butter, cream or finely chopped meat or fish placed on top of canapé base.
____________________2. Holds spreads and garnish for canapés.
____________________3. Adds color, design, texture and flavor to canapé.
____________________4. Small open- faced sandwiches served as appetizer.
____________________5. Serving size of canapés
B. Take Me In
Direction. Classification. Classify the following ingredients listed below according to the parts of canapés. Write each
ingredient in the box provided for.
Radish slices Toast cutouts Asparagus tips
Bread cutouts Crackers Tomatoes
Butter Polenta cutouts Cucumber slices
Fish Cheese Miniature pancakes
Tiny biscuits Pickled onions Meat
Canapé base Canapé spread Canapé garnish
C. Complete Me (2 points each)
Directions: Completion Type. Fill the blank with a word or group of words to make the sentence complete.
1. An Italian appetizer composed of meats, sea foods, and other relishes is _____________________.
2. Small food item eaten with wine or other drinks is ______________________.
3. A salted roe or egg of the sturgeon is ______________________.
4. Hors d’ oeuvres offered to guest that complements the chef’s cooking style and talent is ______________________.
5. Toasted Italian bread flavored with garlic and olive oil is _______________________.
Test II. A. Direction: Below are jumbled letters. Write the correct spelling opposite the scrambled letters.
1. AINSZTEI - ___________________________
2. PENMEQUTI - ________________________
3. NGILCAEN - __________________________
4. CNKTIEH - ___________________________
5. LCEHIMAC - __________________________
6. PERAETPIZ - _________________________
7. ELSHERIS - __________________________
B. Directions: Multiple Choice. Read the following statements carefully .Choose the letter that best describes the statement.
1. Which of the following is a material used for salad making and dessert that need great care to ensure long shelf life?
a. Glass b. Aluminum c. Cast Iron d. Stainless Steel
2. Which of the following appetizers are made out of thin slices of bread in different shapes?
a. Relish b. Cocktail c. Hors D’ Oeuvres d. Canapé
3. Aling Pelita find it hard to remove tough soils from the used pots and pans. It does not respond to different cleaning agents she used.
If you will help her, which of the following will you recommend that will surely solve her problem?.
a. Abrasive b. Acid Cleaner c. Detergent d. Solvent Cleaner
4. It is small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate one’s appetite.
a. Appetizer b. Dessert c. Hamburger d. Salad dressing
5. Sherwin owns a restaurant. He is awake up to 12 midnight in order to supervise the business and sees to it that he has enough
supply of materials the next day. This kind of character shows that he is
a. creative b. passionate c. motivated d. committed
6. Which of the following situations is good housekeeping practice best shown?
a. emptying the garbage can every other day.
b. using imported sanitizing and disinfecting materials
c. spraying air freshener before and after leaving the room.
d. planning and implementing a program of regular cleaning of fixtures, furniture and home appliances

2. 7. Which of the following knife is used for trimming and paring fruits and vegetables?
a. Butcher knife b. French knife c. Paring knife d. Shears
8. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
a. Canapé b. Cocktail c. Relish d. Salad
9. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
a. Read the label of the poisonous material
b. Remove anything remaining in the mouth
c. Give her a glass of water or any fruit juice
d. Give her a spoonful of sugar or any kind of sweets
10. Which of the following is the proper order in washing the dishes?
a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensils
11. Which of the following is the proper order/steps in cleaning kitchen premises?
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil residues
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces sanitizing agent
a. 4 3 2 1 b. 2 3 1 4 c. 3 2 1 4 d. 1 2 3 4
12. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
a. Use the same chopping board for different kinds of food
b. Keep separate chopping board for your meat and your vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using