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TLE 10 Cookery Exam: Canapés & Appetizers

This document appears to be a test on cookery for 10th grade Technology and Livelihood Education students. The test covers identification of kitchen tools, classification of ingredients for canapes, and enumeration of parts of canapes, types of appetizers, and kitchen tools. Students are asked to write answers identifying statements, classifying ingredients, and listing terms.

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77 views2 pages

TLE 10 Cookery Exam: Canapés & Appetizers

This document appears to be a test on cookery for 10th grade Technology and Livelihood Education students. The test covers identification of kitchen tools, classification of ingredients for canapes, and enumeration of parts of canapes, types of appetizers, and kitchen tools. Students are asked to write answers identifying statements, classifying ingredients, and listing terms.

Uploaded by

Arlyn Tapis
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

ANIBONGAN INTEGRATED SCHOOL

ANIBONGAN, LINGIG SURIGAO DEL SUR


3rd Periodical Exam in
TECHNOLOGY AND LIVELIHOOD EDUCATION 10
(Cookery)

Name: ______________________________________ Score:______________

Year and Section:______________________________ Date:_______________

I. Identification. Read the statement carefully and write the correct answer that describes the
statement. Write your answer before each number.

______________________1. Classified as a liquid appetizer that typically contained alcohol.

______________________2. A French term which means “set into place”.

______________________3. Originally introduced by the Athenians as a buffet in the early third


century.

______________________4. Used for manipulating foods like spreading.

______________________5. Sharp edged scoop for cutting out balls of fruits and vegetables.

______________________6. Used for measuring dry and liquid ingredients in small quantity.

______________________7. Used to measure dry ingredients come in various sizes and volumes.

______________________8. Used to remove zest or citrus peels in thin strips.

______________________9. Used f or trimming and paring fruits and vegetables.

______________________10. Designed to press potato and cooked vegetables.

______________________11. Place on the top of the base so the garnish sticks to it.

______________________12. Refers to small portions of highly seasoned foods.

______________________13. Are usually juices of orange, pineapple, grapefruit or tomatoes served


with cold salad dressings.

______________________14. Made out of thin slices of bread in different shapes.

______________________15. Popular accompaniments to potato chips, crackers and raw vegetables.

______________________16. Small portions of salads.

______________________17. Holds the spread and garnish of canapés.

______________________18. Used for mixing ingredients.

______________________19. Food item or combination of items placed on top of the spread.

______________________20. The simplest appetizers.

II. Classification. Classify the following ingredients listed below according to the parts of canapés.

Polenta cutouts fish tomatoes

Pickled onions tiny biscuits butter

Meat radish slices crackers

Cheese miniature pancakes cucumber slices

Bread cutouts asparagus tips toast cutouts


Canapé base canapé spread canapé garnish

III. Enumeration. Give the following.

1-3 -- parts of canapés

4- 10 – classification of appetizers

11-15 – kitchen tools and equipment.

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