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    Summative Assessment in Cookery 9

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    erlita credo
    This document contains a summative assessment for a cookery class in quarter 4 of the 2021-2022 school year at Catubig Valley National High School. The assessment contains 14 multiple choice questions testing students' knowledge of dessert preparation, storage, and cooking terminology. It also lists the teachers who prepared, checked, and approved the assessment. Students are asked to choose the correct answer for each question and write it in the provided space.

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    © All Rights Reserved
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    Summative Assessment in Cookery 9

    Uploaded by

    erlita credo
    40 views3 pages
    This document contains a summative assessment for a cookery class in quarter 4 of the 2021-2022 school year at Catubig Valley National High School. The assessment contains 14 multiple choice questions testing students' knowledge of dessert preparation, storage, and cooking terminology. It also lists the teachers who prepared, checked, and approved the assessment. Students are asked to choose the correct answer for each question and write it in the provided space.

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    SUMMATIVE ASSESSMENT IN COOKERY 9

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    This document contains a summative assessment for a cookery class in quarter 4 of the 2021-2022 school year at Catubig Valley National High School. The assessment contains 14 multiple choice questions testing students' knowledge of dessert preparation, storage, and cooking terminology. It also lists the teachers who prepared, checked, and approved the assessment. Students are asked to choose the correct answer for each question and write it in the provided space.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    40 views3 pages

    Summative Assessment in Cookery 9

    Uploaded by

    erlita credo
    This document contains a summative assessment for a cookery class in quarter 4 of the 2021-2022 school year at Catubig Valley National High School. The assessment contains 14 multiple choice questions testing students' knowledge of dessert preparation, storage, and cooking terminology. It also lists the teachers who prepared, checked, and approved the assessment. Students are asked to choose the correct answer for each question and write it in the provided space.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Republic of the Philippines

    Department of Education
    REGION VIII
    SCHOOLS DIVISION OF NORTHERN SAMAR
    CATUBIG VALLEY NATIONAL HIGH SCHOOL
    SCHOOL ID: 303544
    CATUBIG I DISTRICT

    FIRST UNIFIED SUMMATIVE ASSESSMENT IN COOKERY 9


    QUARTER 4 WEEK 1& 2
    S.Y. 2021-2022

    NAME: ______________________________________ GRADE & SECTION: ________________________ DATE: _______________ SCORE: __________

    Directions: Choose the letter of the correct answer & write your answer on the space provided before
    the number.
    ______1. The purpose of storing dessert is to….
    a) increase its volume. b) soften food tissues c) improve the palatability d) enhance freshness
    and quality
    _______2. Which of this sauces is best for a simple dessert?
    a) cold b) light c) hot fudge d) rich sauce
    ._______3.The fallowing are thickening agent used in the preparation of sauce ,except….
    a) baking powder b) corn starch c) cream d) flour.
    _______4. Which of the fallowing is considered the simplest dessert?
    a) custard b) fruits c) gelatin d) puddings
    ________5. All of the fallowing are characteristic of good fruits dessert except…
    a) appetizing aroma b) simple and attractive c) slightly chilled temp. d)moderate sweet.
    ________6. What is the process of putting your product your into container for easy distribution?
    a) packaging b) labeling c) wrapping d) storing
    ________7. It is used for measuring dry ingredients?
    a) measuring cup b) measuring spoon c) knives d) bowl
    ________8. A wooden or plastic board where fruits and vegetables can be cut.
    a) cutting board b) double boiler c) funnels d) bowl

    _______9. Used to level off ingredients when measuring and to spread frosting
    a) citrus knife b) spatula c) scraper d) funnels
    ______10. A kitchen appliance used for cooking food.
    a) refrigerator b) range c) mixer d) blender
    _______11. The common element lingking virtually of all dessert.
    a) sugar b) salt c) wine d) egg
    ________12. It is used to set many cold molded dessert.
    a) egg b) sugar c) gelatin d) egg white
    ________13. The simple mixture of flour and water.
    a) batter b) gelatin c) chocolate d) nuts
    ________14. It is suitable for making meringues.
    a) egg white b) egg yolk c) sugar d) cream

    Catubig Valley National High School


    PRM Campus Brgy 1. Poblacion, 6418, Catubig, Northern Samar
    Facebook Account: Catubig Valley National High School
    Republic of the Philippines
    Department of Education
    REGION VIII
    SCHOOLS DIVISION OF NORTHERN SAMAR
    CATUBIG VALLEY NATIONAL HIGH SCHOOL
    SCHOOL ID: 303544
    CATUBIG I DISTRICT

    ________15. Many dessert used__________________ syrup.


    a) sugar b) batter c) nuts d) cream

    16______20 GIVE AT LEAST 5 THICKINING AGENTS

    Received by:
    ____________________________________________
    Parent/Guardian Signature

    __________________________________________________________________________________________________________________________________________________________

    Prepared by: Checked by: Verified by: Noted:

    MARILOU N. ACEDERA MARIVIC T. OBRERO RONALD I. GIRAY ALBERT NESTOR U. FLORES, PhD.
    Subject Teacher Master Teacher- I Tech. Voc. Dept. Head Secondary School Head III, OIC.

    Catubig Valley National High School


    PRM Campus Brgy 1. Poblacion, 6418, Catubig, Northern Samar
    Facebook Account: Catubig Valley National High School
    Republic of the Philippines
    Department of Education
    REGION VIII
    SCHOOLS DIVISION OF NORTHERN SAMAR
    CATUBIG VALLEY NATIONAL HIGH SCHOOL
    SCHOOL ID: 303544
    CATUBIG I DISTRICT

    .
    Received by:
    ____________________________________________
    Parent/Guardian Signature

    __________________________________________________________________________________________________________________________________________________________

    Prepared by: Checked by: Verified by: Noted:

    MARILOU N. ACEDERA MARIVIC T. OBRERO RONALD I. GIRAY ALBERT NESTOR U. FLORES, PhD.
    Subject Teacher Master Teacher- I Tech. Voc. Dept. Head Secondary School Head III, OIC.

    Catubig Valley National High School


    PRM Campus Brgy 1. Poblacion, 6418, Catubig, Northern Samar
    Facebook Account: Catubig Valley National High School

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