Republic of the Philippines

Department of Education
REGION X - NORTHERN MINDANAO

Score
Second Regional Quarterly Unified Assessment
Grade 9- COOKERY
TECHNOLOGY AND LIVELIHOOD EDUCATION

Name Date
Section Division
School

Directions: Read and understand the questions carefully. Choose the correct
answer.

1.A standard muffin recipe includes flour, sugar, eggs, milk, and baking powder.
Which of the following ingredients is commonly added to sweeten the muffins?
A) Flour
B) Sugar
C) Eggs
D) Baking Powder

2.A basic salad dressing recipe consists of olive oil, vinegar, salt, and pepper.
Which of the following ingredients adds acidity to the dressing?
A) Olive oil
B) Salt
C) Vinegar
D) Pepper

3.A classic pizza dough recipe includes flour, water, yeast, and salt. Which
ingredient is responsible for helping the dough rise?
A) Water
B) Yeast
C) Salt
D) Flour
4.In a standard bread recipe, yeast is used to make the dough rise. If you
substitute baking powder for yeast, what is the most likely outcome?
A) The bread will rise just as much as with yeast.
B) The bread will rise less and have a denser texture.
C) The bread will not rise at all.
D) The bread will rise faster than with yeast.

5 basic cake recipes include butter, sugar, eggs, flour, and baking powder. If you
forget to add baking powder, what effect will this have on the cake?
A) The cake will rise normally but be drier.
B) The cake will be too sweet.
C) The cake will not rise properly and will be dense.
D) The cake will taste sour.

6.In a typical pasta sauce recipe, tomatoes, garlic, olive oil, and herbs are used. If
you add more garlic than the recipe calls for, what will happen to the flavor?
A) The sauce will become saltier.
B) The sauce will have a stronger garlic flavor.
C) The sauce will taste less acidic.
D) The sauce will taste sweeter.

7.You are following a standard cookie recipe that calls for 1 cup of sugar, 2 cups of
flour, 1 egg, and 1 teaspoon of baking soda. While preparing the ingredients, you
realize you have no baking soda. Which of the following is the best solution to
replace the baking soda?
A) Add 1 teaspoon of baking powder instead.
B) Add 1 teaspoon of salt.
C) Omit the baking soda and increase the sugar by 1 teaspoon.
D) Double the amount of flour.

8.You are making a fruit smoothie using the following ingredients: 1 cup of yogurt,
1 banana, 1 cup of mixed berries, and 1 tablespoon of honey. If you want the
smoothie to be less sweet but still creamy, which ingredient should you reduce or
omit?
A) Banana
B) Yogurt
C) Mixed berries
D) Honey

9.You are preparing a basic stir-fry using chicken, vegetables, soy sauce, garlic,
and oil. After adding too much soy sauce, the dish becomes too salty. What is the
best action to fix the dish?
A) Add more vegetables or rice to balance the flavor.
B) Add more soy sauce to balance the saltiness.
C) Add sugar to neutralize the salt.
D) Reduce the amount of garlic to make it less salty.
10.You are preparing a vegetable stir-fry, and the recipe instructs you to julienne the
carrots. What should you do?
A) Cut the carrots into thin, matchstick-like strips.
B) Dice the carrots into small cubes.
C) Grate the carrots into fine shreds.
D) Slice the carrots into thick rounds.

11.A recipe for chicken soup requires you to marinate the chicken in lemon juice,
garlic, and herbs for at least 30 minutes before cooking. You only have 15 minutes.
What is the best way to ensure the chicken absorbs more flavor in a shorter time?
A) Add more garlic to the marinade.
B) Cook the chicken immediately without marinating it.
C) Cut the chicken into smaller pieces before marinating.
D) Increase the amount of lemon juice in the marinade.

12. You are making a salad that calls for 1 cup of chopped lettuce, 1/2 cup of
diced tomatoes, and 1/4 cup of thinly sliced onions. If the recipe specifies that the
salad should be ready in 10 minutes, and you still need to wash and chop the
vegetables, what should you do to stay within the time frame?
A) Wash and chop all the vegetables at the same time.
B) Wash the lettuce, tomatoes, and onions separately, and then chop them.
C) Prepare the lettuce and tomatoes first, then slice the onions after.
D) Wash the lettuce only, chop all vegetables, and then wash the tomatoes and onions.

13. A recipe calls for minced garlic to be added to the dish. Which of the following
best describes the difference between minced garlic and chopped garlic?
A) Minced garlic is cut into larger pieces than chopped garlic.
B) Minced garlic is more finely cut than chopped garlic.
C) Minced garlic and chopped garlic are the same size.
D) Minced garlic refers to garlic that is crushed, not cut.

14.A recipe for making pasta sauce calls for simmering the sauce for 20 minutes.
What does "simmering" mean in the context of cooking?
A) Cooking the sauce at a high temperature until it boils rapidly.
B) Cooking the sauce at a low temperature, just below boiling.
C) Heating the sauce quickly to reduce it by half in a short time.
D) Stirring the sauce continuously while it boils.

15.You are making a dessert that calls for whisking egg whites until they form stiff
peaks, a step that takes around 10 minutes. Why is it important to follow this
specific instruction?
A) To ensure the egg whites dissolve completely into the mixture.
B) To give the dessert a fluffy texture by incorporating enough air.
C) To prevent the egg whites from cooking during mixing.
D) To blend the egg whites evenly with the other ingredients.
16.A recipe calls for diced onions. How should you cut the onions to meet this
requirement?
A) Cut them into long, thin strips.
B) Chop them into small, uniform cubes.
C) Cut them into large, uneven chunks.
D) Grate the onions into fine pieces.

17.A cookie recipe requires the butter to be at room temperature before mixing.
What is the purpose of using room temperature butter in this recipe?
A) To ensure the butter melts during baking.
B) To make the dough smooth and easy to mix.
C) To prevent the butter from burning during baking.
D) To reduce the cooking time of the cookies.

18.You are making a cake that requires preheating the oven to 350°F (175°C)
before baking. Why is it important to preheat the oven?
A) To ensure the cake bakes evenly and rises properly.
B) To speed up the baking time of the cake.
C) To prevent the cake from burning.
D) To give the cake a darker crust.

19.What is the safest way to thaw frozen meat according to food safety guidelines?
A) Leave it on the kitchen counter overnight.
B) Thaw it in the refrigerator over several hours or overnight.
C) Submerge it in hot water for 30 minutes.
D) Microwave it on high heat until thawed.

20.When washing raw leafy vegetables, such as lettuce or spinach, what is the
recommended method to ensure they are clean?
A) Rinse them quickly under cold running water for a few seconds.
B) Soak them in hot water for 5 minutes.
C) Soak them in cold water and gently agitate to remove dirt and bacteria.
D) Use soap and a sponge to scrub the leaves.

21. If you are in a hurry to thaw frozen shrimp for a recipe, which of the following
is the quickest and safe method?
A) Place the shrimp in a bowl of cold water and change the water every 30 minutes.
B) Leave the shrimp in hot water for 10 minutes.
C) Let the shrimp sit at room temperature for 1 hour.
D) Put the shrimp directly into the oven and cook while still frozen.

22.You need to quickly thaw frozen chicken breasts for dinner, but you want to
ensure the chicken stays safe to eat. Why is it recommended to thaw the chicken
in a bowl of cold water rather than leaving it on the counter at room temperature?
A) Cold water helps the chicken thaw more evenly.
B) Room temperature causes bacteria to grow quickly, increasing the risk of foodborne
illness.
C) The chicken will retain more moisture in cold water than at room temperature.
D) Thawing in cold water improves the flavor of the chicken.

23.You are preparing a salad with raw vegetables. Why is it important to soak leafy
vegetables, such as spinach or lettuce, in cold water rather than just rinsing them
quickly under running water?
A) Soaking allows time for any pesticides or bacteria to be fully removed.
B) Soaking in cold water helps preserve the vegetables' crispness.
C) Rinsing under running water might tear the leaves.
D) Cold water washing adds extra flavor to the vegetables.

24.You plan to thaw frozen shrimp using the microwave, but you notice that the
shrimp start to cook unevenly during thawing. Why might thawing in cold water be
a better option in this case?
A) Cold water ensures that the shrimp will thaw at a consistent temperature without
starting to cook.
B) Microwaving shrimp removes their natural flavor, while cold water preserves it.
C) Shrimp will absorb extra water when thawed in the microwave, making them soggy.
D) Thawing in cold water makes shrimp easier to peel.

25.You have 30 minutes to prepare a meal, and you need to thaw frozen ground
beef quickly. What is the best course of action to safely thaw the beef in time?
A) Leave the ground beef on the kitchen counter.
B) Place the ground beef in cold water and change the water every 10 minutes.
C) Microwave the ground beef using the defrost setting.
D) Submerge the ground beef in hot water for 10 minutes.

26.You are washing raw spinach for a salad, but notice some dirt on the leaves.
What should you do next to ensure the spinach is clean and safe to eat?
A) Rinse the spinach leaves under hot water for 10 seconds.
B) Soak the spinach in cold water, agitate it gently, then drain and repeat if necessary.
C) Use soap to scrub the spinach leaves under running water.
D) Shake the spinach leaves to remove the dirt without using water.

27.You need to thaw a frozen salmon fillet for dinner, but you are running short on
time. Which method would allow you to thaw the salmon quickly and safely?
A) Leave the salmon on the kitchen counter to thaw for an hour.
B) Submerge the salmon in a bowl of cold water and change the water every 30 minutes.
C) Place the salmon in direct sunlight to speed up thawing.
D) Put the salmon in the refrigerator and wait until it thaws overnight.

28. What does the term "fresh" refer to in the context of vegetable market forms?
A) Vegetables that have been processed and stored for long-term use
B) Vegetables that are sold in a ready-to-eat state
C) Vegetables that are available in their natural, unprocessed state
D) Vegetables that have been cooked and then packaged
29. Which of the following market forms indicates that vegetables have been sliced
and dried for easy storage and extended shelf life?
A) Fresh
B) Frozen
C) Canned
D) Dehydrated

30. Which market form involves vegetables being prepared and then placed in a
freezer to preserve their quality?
A) Canned
B) Fresh
C) Pickled
D) Frozen

31. When comparing fresh vegetables to frozen vegetables, which of the following
is a key advantage of frozen vegetables?
A) They are typically more nutritious than fresh vegetables.
B) They require no refrigeration and have an indefinite shelf life.
C) They are preserved at their peak freshness, which helps maintain nutritional value.
D) They are always more expensive than fresh vegetables.

32. If a recipe calls for "canned tomatoes," what should you expect in terms of
texture and preparation compared to using fresh tomatoes?
A) Canned tomatoes will have a fresher taste and firmer texture.
B) Canned tomatoes are generally softer and may have added salt or preservatives.
C) Canned tomatoes are typically more expensive and less convenient than fresh ones.
D) Canned tomatoes require more preparation time than fresh tomatoes.

33. Why might a consumer choose dehydrated vegetables over fresh ones when
cooking?
A) Dehydrated vegetables are always more nutritious than fresh vegetables.
B) Dehydrated vegetables have a longer shelf life and are more convenient for storage.
C) Dehydrated vegetables are less flavorful and require less preparation time.
D) Dehydrated vegetables are always less expensive than fresh ones.

34. You are planning to prepare a vegetable soup and notice you have both canned
and fresh carrots available. What would be the best choice if you want to save time
and have a consistent flavor?
A) Use the fresh carrots to get a more vibrant flavor.
B) Use the canned carrots for convenience and consistent texture.
C) Mix both fresh and canned carrots for a more varied texture.
D) Use the fresh carrots but cook them longer to match the texture of canned carrots.

35. If you are making a salad and need a crunchy texture without worrying about
immediate spoilage, which vegetable form should you use?
A) Dehydrated
B) Frozen
C) Canned
D) Fresh
36. You’re preparing for a camping trip and want to bring vegetables that will not
spoil and are easy to pack. Which market form of vegetables would be most
suitable?
A) Fresh
B) Frozen
C) Canned
D) Pickled

37. You are shopping for vegetables and need to choose the type that is in its most
natural, unprocessed form. Which option should you select?
A) Frozen peas
B) Canned corn
C) Fresh spinach
D) Dehydrated onions

38. Which of the following types of vegetables is most likely to have a longer shelf
life when stored properly?
A) Fresh bell peppers
B) Frozen broccoli
C) Fresh cucumbers
D) Canned green beans

39. If you are looking for vegetables that have been processed to remove most of their
moisture for long-term storage, which type would you choose?
A) Fresh carrots
B) Canned mushrooms
C) Dehydrated tomatoes
D) Frozen peas

40. When selecting vegetables for a recipe that requires quick preparation and
cooking, which market form is generally most suitable and why?
A) Fresh vegetables, because they are already cooked and ready to use.
B) Canned vegetables, because they are pre-cooked and require no additional
preparation.
C) Frozen vegetables, because they need to be thawed and cooked before use.
D) Dehydrated vegetables, because they need to be rehydrated before cooking.

41. If you are planning a meal and want to use vegetables that will retain their
flavor and nutritional value for an extended period, which option would be best?
A) Fresh vegetables, because they are most flavorful and nutritious when used
immediately.
B) Canned vegetables, because they are processed to maintain nutritional value and are
convenient for long-term storage.
C) Frozen vegetables, because they are less nutritious and have a shorter shelf life than
fresh vegetables.
D) Dehydrated vegetables, because they lose their nutritional value and flavor over time.

42. You need vegetables for a hiking trip that will not spoil and can be easily
packed. Why might you choose dehydrated vegetables over fresh ones?
A) Dehydrated vegetables are more expensive and less convenient to pack.
B) Dehydrated vegetables provide a higher level of vitamins compared to fresh ones.
C) Dehydrated vegetables are lightweight, take up less space, and have a longer shelf life
than fresh ones.
D) Dehydrated vegetables require refrigeration to stay fresh.

43. You are preparing a vegetable stir-fry and need to choose the most convenient
vegetable form for quick cooking. You have fresh bell peppers, frozen snap peas,
and canned mushrooms. Which option should you select to minimize preparation time
and why?
A) Fresh bell peppers, because they need to be washed and chopped, which takes time.
B) Frozen snap peas, because they are pre-washed and only need to be added directly to
the pan.
C) Canned mushrooms, because they are already cooked and require no additional
preparation.
D) All options are equally convenient and will take the same amount of time to prepare.
44. You are planning to stock up on vegetables for a month-long trip where
refrigeration is unavailable. Which market form of vegetables would be best to
ensure you have a variety of vegetables that won’t spoil?
A) Fresh vegetables
B) Frozen vegetables
C) Canned vegetables
D) Dehydrated vegetables

45. If you are making a vegetable soup and need to choose between using
dehydrated potatoes or fresh potatoes, which option should you select if you want
to reduce cooking time?
A) Dehydrated potatoes, because they only need to be rehydrated before use and cook
quickly.
B) Fresh potatoes, because they have a better texture and flavor, despite longer cooking
time.
C) Dehydrated potatoes, because they are more nutritious than fresh potatoes.
D) Fresh potatoes, because they are easier to handle and require no additional steps.

46. Which cooking method is most likely to preserve the vitamin C content in
vegetables?
A) Boiling
B) Steaming
C) Baking
D) Grilling

47. To minimize nutrient loss when preparing a vegetable soup, which of the
following practices is recommended?
A) Cooking the vegetables in a large amount of water and discarding the water after
cooking.
B) Cooking the vegetables in a small amount of water and using the cooking liquid as
part of the soup.
C) Roasting the vegetables before adding them to the soup.
D) Frying the vegetables in oil before adding them to the soup.l
48. Which method is generally the least effective at preserving the color and
nutrients of vegetables?
A) Steaming
B) Blanching
C) Boiling
D) Roasting

49. You are preparing a vegetable dish and want to preserve the most nutrients.
Why is steaming generally preferred over boiling for this purpose?
A) Steaming uses less heat, which helps retain nutrients.
B) Steaming keeps vegetables in a closed environment, reducing nutrient loss.
C) Steaming uses less water, which prevents soluble nutrients from being lost.
D) Steaming cooks vegetables faster, which preserves more nutrients.

50. If you need to prepare vegetables for a salad and want to ensure they remain
crisp and vibrant, what should you do after briefly cooking them?
A) Leave them in the hot cooking water to cool down slowly.
B) Immediately place them in an ice water bath to stop the cooking process.
C) Let them cool at room temperature before adding them to the salad.
D) Pat them dry with a towel and leave them out to air-dry.