POTUNGAN NATIONAL HIGH SCHOOL

Potungan, Dapitan City

TLE-HE Cookery
Fourth Quarter Examination
Name: ________________________________ Score: _________
Year level: ____________________________ Date: _________

Instruction: Read the sentences carefully. Select the best answer on the given
choices. Shade the letter corresponds to your answer. (1 pt.each)

A B C D
1. What substance is used to destroy germs and diseases?
A. Disinfectant C. Sanitizer
B. Infestation D. Filth
2. Which of the following materials for kitchen utensils is the
most popular material used for tools and equipment but is
more expensive?
A. Aluminum C. Plastic
B. Stainless Steel D. Glass
3. What do you call to a special coating applied to the inside of
some aluminum or steel pots and pans?
A. Cast Iron C. Hard Rubber
B. Teflon D.Ceramic
4. Which of the following kitchen utensils is a wooden or plastic
board where meats or vegetables can be cut?
A. Cutting Board C. Dredger
B. Colander D. Flipper
5. What are examples of kitchen equipment?
A. Range, Refrigerators& Oven
B. Colander, Graters & Flipper
C. Emery Board, Grater & Funnels
D. Baster, Cutting Board & Garlic Press
6. What do you call to a more complicated tools?
A. Oven C. Equipment
B. Refrigerator D. Whisks
7. What do you use to measure heat intensity?
A. Knife C. Temperature Scales
B. Eggbeater D. Scraper
8. Which of the following is not example of auxiliary
equipment?
A. Griddles C. Coffee Maker
B. Steamers D. Range
9. What are the things you’ll need to clean the kitchen
premises?
A. Washing Machine, Cutting Board & Range
B. Broom, Cleaning Rags, Bucket
C. Solvent, Chlorine & Iodine
10.What do you call to the process of removing food and other
types of soil from a surface such as dishes, glass and cutting
boards?
A. Sanitizing C. Heating
B. Cleaning D. Contacting
11.Which of the following cleaning agents is used periodicallyon
surfaces where grease has burned on?
A. Detergents C. Solvent cleaners
B. Acid cleaners D. Abrasive cleaners
12.What do you call to the process that uses heat, radiation or
chemicals in reducing the number of harmful organisms?
A. Sanitizing C. Heating
B. Cleaning D. Cooking
13.What is meant by the acronym ppm?
A. Parts per million C. Point per million
B. Parts per miles D. Point per miles
14.Which method of sanitizing includes steaming, hot water and
hot air to kill harmful organisms?
A. Heat C. Concentration
B. Chemicals D. Temperature
15.What do you call to a testing kit that measures chemical
sanitizer concentrations?
A. Heat Testing C. Sanitizer Testing
B. Cleaning Testing D. Cooking Testing
16.Which of the following chemicals is effective on wide variety
of bacteria and not affected by hard water and generally
inexpensive?
A. Iodine
B. Chorine
C. Heat
D. Quaternary Ammonium Compounds
17.What is the last step in cleaning and sanitizing utensils?
A. Washing C. Drying
B. Removing dirt D. Sanitizing
18.What is the effective contact time for chlorine?
A. 7 seconds C. 30 seconds
B. 8 seconds D. 31 seconds
19.Which method of sanitizing uses chlorine, iodine and
quaternary ammonium compounds to kill a number of
harmful organisms like germs?
A. Chemicals C. Solvent
B. Heat D. Acid Cleaners
20.What do you call to a place or room especially set apart and
containing the necessary utensils for cooking food?
A. Dining Room C. Kitchen
B. Living Room D. Comfort Room
21.What substance is use to kill germs and diseases?
A. Disinfectant C. Detergent
B. Water D. Oil
22.What material is use for making kitchen utensils and
equipment which is best for all-around use and it is most
popular, light weight, attractive and less expensive?
A. Aluminum C. Glass
B. Stainless Steel D. Cast Iron
23.What are the things you’ll need to clean the kitchen
premises?
A. Broom C. Trash Can
B. Cleaning Rags D. All of the above
24.Which of the following is not a step in cleaning and
sanitizing?
A. Washing C. Drying
B. Sanitizing D. Folding
25.Which of the following factors should be considered in using
chemicals as sanitizers?
A. Concentration C. Contact Time
B. Temperature D. All of the above
26.Which of the following materials of kitchen utensils are
greatly durable and cheap but may not last long?
A. Glass C. Plastics
B. Teflon D. Aluminum
27.Which is not an example of equipment use in the kitchen?
A. Funnels C. Range
B. Ovens D. Refrigerators
28. Identify the different pictures below.

A. Can Opener C. Baster

B. Colander D. Flipper

29.

A. Colander C. Pasta Spoon

B. Flipper D. Potato masher

30.

A. Flipper C. Food Tong

B. Potato Masher D. Baster

31.

A. Potato masher C. Food tong

B. Colander D. Flipper
32.

A. Flipper C. Food Tong

B. Baster D. Colander

33.

A. Food Tong C. Flipper

B. Soup Ladle D. Colander

34.

A. Potato Masher C. Colander

B. Food Tong D. Flipper

35. What factor of sanitizing when the recommended length of

time is considered?
A. Contact Time C. Temperature
B. Concentration D. Water
God Bless…

//ejsc2019