THIRD PERIODICAL TEST TLE 8-COOKERY

I. Multiple Choice: Encircle the letter of the correct answer.

1. Is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board?
A. Sorting B. Sanitizing C. Washing D. Cleaning

2. Is both an art and science of converting business ideas into marketable product or service to improve the quality of
living?
A. Banking B. Business C. Entrepreneurship D. Partnership

3. Successful entrepreneurs always stick to the plan and fight the temptation to do what is not important.
A. Possess people skills B. Hardworking C. Disciplined D. Committed

4. An entrepreneur should be innovative to stay in the business and in order to have an edge over the other competitors.
A. Creative B. Disciplined C. Confident D. Hardworking

5. It is the most popular lightweight, attractive and less expensive of kitchen utensils and equipment.
A. Aluminum B. Stainless Steel C. Plastic D. Wood

6. It is used to grate, shred, slice and separate foods.

A. Chopping board B. Colanders C. Graters D. Garlic press

7. . A rubber or silicone tools to blend or scrape the food from the bowl.
A. blender B. knife C. scraper D.spoon

8. Cleaning agents routinely wash tableware, surfaces and equipment is called______.

A. Detergents B. Solvent Cleaner C. Acid cleaner D. Abrasive Cleaner

9. Kitchen utensils used for creaming, stirring and mixing that is made up of hardwood.
A. Flipper B. Soup Ladle C. Table spoon D. Wooden spoon

10. Griddles, coffee maker, work and tilting skillet are example of _________ equipment in cooking
A. Auxiliary B. Major C. Specialized D. Basic

11. Are used to weigh serving portions from one ounce to one pound?
A. Measuring cups and spoons for dry ingredients B. Portion Scale
C. Measuring cups and spoons for liquid ingredients C. Household Scale

12. Are used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
A. dredgers B. Colanders C. Flippers D. Funnels

13. Is used to section raw meat, poultry, and fish?

A. Butcher Knife B. French Knife C. Boning knife D. Pairing Knife

14. Often referred to as cook's or chef's tools?

A. Kitchen Knife B. Butcher Knife C. Citrus Knife D. French Knife

15. It is on surfaces where grease has burned on.

A. Detergents B. Solvent Cleaner C. Acid cleaner D. Abrasive cleaner

16. For chlorine the concentration must be ___ppm, and the temperature must be___F.
A. 12.5-25, 75-100 B. 50, 75-100 C. 12.5-25, 75 D. 50, 75

17. For Iodine the concentration must be ___ppm, and the temperature must ____F.
A. 12.5-25, 75-100 B. 50, 75-100 C. 12.5-25, 75 D. 50, 75

18. For Quaternary Ammonium the contact time must be____.

A. 7s B. 30s C. 50s D. 75s
19. Are necessary in preventing bacterial infections from foods?
A. Blender B. Oven C. Refrigerator D. Microwave oven

20. It is use to remove heavy accumulations of soil that are difficult to remove with detergents?
A. Detergents B. Solvent Cleaner C. Acid cleaner D. Abrasive Cleaner

21. It is the most common method used in restaurants.

A. Steam B. Chemicals C. Radiation D. Hot water

22. One way or method of sanitizing?

A. Concentration B. Temperature C. Heat D. Contact Time

23. It is used in mineral deposits and other soils that detergents cannot remove.
A. Detergents B. Solvent Cleaner C. Acid cleaner D. Abrasive Cleaner

24. In order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact with the sanitizer for the
recommended length of time. What factor is being considered?
A. Heat B. Contact time C. Temperature D. Concentration

25. The presence of too little sanitizer will result in an inadequate reduction of harmful microorganisms. Too much can be
toxic. So make sure that the amount is just enough. What factor is being considered?
. A. Heat B. Contact time C. Temperature D. Concentration

26. For chemical sanitizing it is advisable that the water is between 55F (13C) and 120F (49C). What factor is being
considered?
A. Heat B. Contact time C. Temperature D. Concentration

27. This symbol of kitchen floor plan represents _____________.

A. Cabinet B. Dryer C. Sink D. Table

28. This symbol of kitchen floor plan represents ______________.

A. Microwave B. Dish washer C. Refrigerator D. Sink

29. This symbol of kitchen floor plan represents ______________.

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A. Sink B. Dryer C. Oven D. Electric Cooktops
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30. This symbol of kitchen floor plan represents ______________.

A.Dryer B. Oven C. Electric Cooktops D. Sink

31. This symbol of kitchen floor plan represents ______________.

A. Microwave B. Dish washer C. Refrigerator D. Electric cooktops

32. Is a type of kakanin usually made with or containing any or combination of these: coconut,coconut milk, rice flour,
glutinous rice, cassava.
A. Maja Blanca B. Palitaw C. Cuchinta D. Sapin-sapin

33. Is a layered glutinous rice and coconut dessert. It is made from rice flour, coconut milk, sugar, water, and coloring.
A. Sapin-sapin B. Bibingka C. Cuchinta D. Maja Blanca

34. Is a special rice cake made of rice dough and is very popular during Christmas season?
A. Palitaw B. Espasol C. Bibingka D. Ube Halaya

35. Is a native cake of roasted and ground sticky rice with coconut milk and sugar?
 A. Espasol B. Ube Halaya C. Palitaw D. Cuchinta

36. Is basically a dessert made from purple yam, it's sweet and usually has milk and sugar?
A. Palitaw B. Espasol C. Bibingka D. Ube Halaya

37. It is where your range, oven, microwave, and smaller appliances are found.
A. The food storage B. The preparation/cooking C.The Clean up D. All of the above

38. This area is home to the sink, waste disposal, and dishwasher.
A. The food storage B. The preparation/cooking C.The Clean up D. All of the above

39. This kitchen shape is one of the most flexible and most popular, providing a compact triangle.
A. U-shaped B. L-shaped C. G-shaped D. The Island Option

40. Built very much like the U-Shaped with the addition of an elongated partial wall, and offers a great deal of space.
A. The Island Option B. G-shaped C. The Corridor D. U-shaped

41. - This style kitchen makes the most out of a smaller space.
A. The corridor B. L-shaped C. The single wall D. U-shaped

42. The difference between how much an item cost you and how much you sell that item for it is your profit per item.
A. Capital B. Cost C. Expenses D. Mark up

43. Calculate your peso mark up: ?

Selling price: 300 Purchase cost/buying price: 200
A. 100 B. 200 C. 300 D. None of the above

44. Calculate percent markup based on cost.

Peso markup 40.00
Purchase cost/buying price 50.00
Selling price: 90.00
A. .5 or 50 % B. .44 or 44% C. .8 or 80% D. None of the above

45. Calculate percent markup based on selling price .

Peso markup 20.00
Purchase cost/buying price 30.00
Selling price: 50.00
A. .4 or 40% B. .5 or 50% C. .6 or 60% D. None of the above

46. The abbreviation for ounce is _____.

A. os. B. ozs. C. oc. D. oz.

47. How many grams are there in 1 kilo?

A. 100 B. 250 C. 500 D. 1000

48. How many tablespoons are there in 1 cup?

A.8 B. 16 C.24 32

48. The abbreviation for Gallon is _____.

49. The abbreviation for tablespoon is ____.

50. The abbreviation for teaspoon is _____.