1. It is the most popular materials used for tools and equipment, but it is more expensive.

a. Aluminum b. Stainless c. Plastic d. Wood

2. A special coating apply to the inside of some aluminum that helps food from not sticking to the pan.
a.teflon b. plastic c. wooden d. baster
3. This is a very useful kitchen utensil to enable you to move easily, grab and transfer larger food item and
gives you a better grip. What kitchen utensil is this?
a.Ladle b. Spoon c. Serving tong d. Fipper
4. It is used for turning food items.
a.soup ladle b. baster c. flipper d. colander
5. A kitchen essentials used for creaming, stirring and mixing that made of a hard wood.
a.wooden spoon b. measuring cups c. scraper d. grater
6. Kitchen tools and equipment are made of different materials. There are those that are made best for all-
around use, most popular, light weight, attractive and less expensive. What material is described?
a.Aluminum b. Stainless Steel c. Cast Iron d. Cast Iron
7. It is greatly durable and cheap material of kitchen utensils but may not last long.
a.plastic b. ceramics c. flipper d. whisks
8. Use to scrape the food from the bowl.
a.Rotary egg beater b. Scraper c. Serving spoons d. Ladle
9. It is specially used for cooking puto, kutchinta, suman, siopao, and others. What is it?
a.Microwave oven b. Blender c. Steamer d. Rice cooker
10. There are three steps needed to effectively clean and sanitize utensils. Which of the following choices
has the correct order?
a.Washing, drying, sanitizing c. Drying, Washing, Sanitizing
b.Sanitizing, washing, drying d. Washing, Sanitizing, Drying
11. It is good for baking but not practical on top or surface cooking.
a.Stainless steel b. aluminum c. wood d. glass
12. Essential utensil for various tasks from cleaning vegetables, straining pasta or tin content.
a.colanders b. cutting boards c. teflon d. scraper
13. It is used to level off ingredients when measuring and to spread frostings and sandwich fillings.
a.Spatula b. Knife c. Fork d. Laddle
14. It is the process of reducing number of harmful organisms to safe level on food contact services.
a.sanitizing b. cooking c. frying d. drying
15. It is used to measure solid and dry ingredients
a.roasting tools b. measuring cups c. kitchen shears d. colander
16. This is the removal of visible soil from the food.
a.pedestal b. cleaning c. cooling d. sanitizing
17. A must to all types of kitchen tasks, from feeling an onion and slicing carrots, often referred to as cooks’
tools.
a.spatula b. scraper c. chopping board d. kitchen knife
18. A room especially set apart and containing the necessary utensils for cooking food.
a.kitchen b. dining c. garden d. bedroom
19. It is an imaginary line drawn from each of the three primary work stations in the kitchen and avoid
traffic flow problems.
a.work flow b. work triangle c. work centers d. work station
20. Spaghetti is delicious when topped with grated cheese. What material is used to grate cheese?
a.Masher b. Kitchen shears c. French knife d. Grater
21. This is a situation that could be dangerous to people in the workplace
a.risks b. hazards c. fighting d. working
22. This means doing the job in the easiest, simplest and quickest way.
a.work simplification b. work centers c. work flow d. work triangle
23. This is term used where work is done most efficiently when it flows in a natural progression , either from
left to right or right to left.
a.Work area b. work center c. work flow d. work station
 24. These are living cells so small that they can only be seen in a microscope.
a.bacteria b. molds c. microorganisms d. fungi
25. Awareness of kitchen hazard will mean
aPrevent unnecessary accidents and injuries from occurring c. for security purposes
b.To be safe always d. all of these

II. Analogy: Conversion

Write the correct answer.
26. 2 fluid ounces: 60 ml, 8 fluid ounces: _______ml
27. 1 oz: 30g, 5 oz: _____g
28. 4 inches: 10 cm, 6 inches: _______ cm
29. 1 tbsp: 15 ml, 6 tbsp: _____ ml
30. 1 liter: 4 cups, ___ liter: 20 cups

III. Choose the correct word to complete the sentence below. (5 pts.)

A. recontamination c. storage e. washcloth

B. dry d. soak

31. Proper storage and handling of cleaned and sanitized equipment and utensils is very important to
prevent ______________ prior to use.
32. . Make sure all wooden spoon and accessories are ___________ before storing.
33. Return electric mixers and other electronic equipment to their designate _______________ places.
34. Use a damp ________________ to wipe off all cake mix splatter from the mixer.
35. After cooking the ingredients, ________________ all used mixing bowls, spatulas, measuring spoons
and cups and mixer accessories in a tub of warm water .

IV. Complete the following table. Show your solution. (6 pts)

Solve for Markup and Percentage Markup

Item Cost Selling Price Markup Percentage Markup Percentage Markup

(Selling Price) (Cost)

Pastillas 12 15 36.________ 37.________ 38.________

Chicharon 32 37 39.________ 40.________ 41.________
V. Draw your own kitchen layout using the given types of kitchen symbols. (5 pts.) (42-46)
(Fridge, cabinet, stove or range and microwave).

VI. Essay: 4 POINTS (47-50)

Explain briefly the importance of health, safety and security procedures in the workplace.

“You’ve studied hard for this exam. It’s finally here. Just stay calm and do your best. That’s all
you need to excel. Good luck & God Bless.”

Prepared by:

NIDA A. JUAN
Subject Teacher