Republic of the Philippines

Department of Education
Region 02 (Cagayan Valley)
SCHOOLS DIVISION OF ISABELA
NEW MAGSAYSAY INTEGRATED SCHOOL
New Magsaysay, Benito Soliven, Isabela 3331

NAME:____________________________________ DATE:________________________
YEAR:_____________________________________ SCORE:________________________
SUMMATIVE EXAMINATION
1st Quarter
Directions: Read and understand each statement carefully then choose the best answer. ENCIRCLE the letter of your
answer.
1. Which of the following is false regarding why a SWOT Analysis is used?
A. To build on the strengths of a business B. To minimize the weaknesses of a business
C. To reduce opportunities available to a business D. To counteract threats to a business
2. How often should a SWOT Analysis be performed?
A. Only when specific issues need to be addressed B. At least once per year
C. Only when the business starts D. Every 3-5 years
3. Which of the following could be a strength?
A. Weather B. A new international market
C. A price that is too high D. The location of a business
4. Which of the following could be a weakness?
A. A developing market such as the Internet B. Competitors with access to better channels of
distribution
C. Poor quality of goods and services D. Special marketing expertise
5. Which of the following could be a threat?
A. Changes in technology B. A market vacated by an ineffective competitor
C. Location of your business D. Lack of marketing expertise
6. Which of the following is the most popular, lightweight, attractive and less expensive materials of kitchen utensils
and equipment?
A. Grater B. Aluminum
C. Scraper D. Teflon
7. Which of the following is a complicated tool that may refer to a small electrical appliance?
A. Tools B. Cleaning materials
C. Equipment D. Utensils
8. Which of the following is a kitchen tool, which specifically designed for pulping garlic for cooking?
A. Garlic Presser B. Grater
C. Scraper D. Teflon
9. It is used to grate, shred, slice and separate foods.
A. Garlic Presser B. Grater
C. Scraper D. Teflon
10. It is necessary for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey
often referred to as cook or chef's tools.
A. Kitchen Knives B. Scraper
C. Measuring Cup D. Wooden spoon
11. Which of the following used to measure solids and dry ingredients?
A. Measuring Cup for Dry Ingredients B. Scraper
C. Measuring spoon D. Grater
12. These used to measure small quantities of ingredients.
A. Kitchen Knives B. Measuring spoon
C. Scraper D. Wooden spoon
13. It is a rubber or silicone tools to blend or scrape the food from the bowl.
A. Garlic Presser B. Grater
C. Scraper D. Teflon
14. A special coating applied to the inside of some aluminum or steel pots and pans that helps food from not sticking to
the pan.
A. Grater B. Aluminum
C. Scraper D. Teflon
15. A kitchen essential that used for creaming, stirring, and mixing that made of a hardwood.
A. Kitchen Knives B. Measuring spoon
C. Scraper D. Wooden spoon
16. What chemical agent used for cleaning and sanitizing tools and equipment?
A. Sanitizer B. Steam
C. Sterilizer D. Chemical
17. What kind of material is the most popular but most expensive?
a. Teflon c. Aluminum
b. Stainless steel d. Plastic
18. It is used to grate, sherd and separate foods such as carrots and cheese.
a. Funnels c. Grater
b. Dredgers d. Can opener
19. The most important items found in any kitchen
a. Measuring spoon c. Measuring cup
b. Weighing scale d. Measuring cup
20. A measuring tool that made up of heat-proof glass and transparent.
a. Measuring cup c. Scoop
b. Measuring spoon d. Weighing scale
21. Which of the following is NOT a kind of measuring tools.
a. Measuring spoon c. Scoop
b. Sifter d. French knife
22. A kind of knives used to level off ingredients when measuring.
a. Boning knife c. Spatula
b. Citrus knife d. French knife
23. A knife that made up of heavy blade that used to cut or separate small joints and bones.
a. Fruit and salad knife c. Paring knife
b. Boning knife d. Butcher knife
24. Used to measure het intensity.
a. Temperature scale c. Thermostat
b. Weighing scale d .Thermometer
25. The process of removing food in a cooking tools and equipment.
a. Sterilizing c. Sanitizing
b. Cleaning d. Maintenance
26. Most common method used for sanitizing tools and equipment in a restaurant.
a. Radiation c. Heat
b. Acid cleaners d. Chemical
27. Which of the following is NOT belong?
a. Chemicals c. Heat
b. Radiation d. Cleaning
28. Which of the following is NOT a method of heat sanitizing
a. Chlorine c. Steam
b. Hot water d. Hot air
29. In chemical method, concentration is important to avoid _____________.
a. Bacteria c. Dirt
b. Toxic d. Rust
30. Which of the following is NOT an advantage of quaternary ammonium compound.
a. Nontoxic c. Forms brown color
b. Odorless d. Colorless
31. It is the difference between how much an item costs,and how much you sell the item.
a. Selling price c. Buying price
b. Markup d. Debit
32. It is the market value, or agree exchange value, that will purchase a definite quantity.
a. Buying price c. Selling price
b. Cost d. Markup
33. Use a damp _____________ to wipe off all cake mix platter from the mixer.
a. Dirt cloth c. Sponge
b. Wet cloth d. Wash cloth
34. Make sure all wooden spoons and accessories are______________ before storing.
a. Clean c. Dry
b. Wet d. Stored
35. Return electric mixers and other electronic equipment to their designated _________ places.
a. Storage c. Location
b. Space d. House
ANALOGY:
36. 1 cup:8 fluid ounces 2 cups:______ fluid ounces
 a. 10 c. 14
b. 12 d. 16
37. 3 cups:24 fluid ounces 4 cups: ____fluid ounces
a. 32 c. 42
b. 22 d. 12
38. 1 oz: 30 grams 1 ½ oz: ____grams
a. 35 c. 55
b. 45 d. 65
39. 2oz:60 grams 2 ½ oz: ____ grams
a. 45 c. 75
b. 65 d. 70
40. 3 oz: 90 grams 3 ½ oz : _____ grams
a. 105 c. 100
b. 110 d. 95
41. ½ cup: 4 fluid ounces 1 cup : _____ fluid ounces
a. 6 c. 12
b. 8 d. 14
42. 4 inches : 10 cm 2 inches :____ cm
a. 2.5 c. 6
b. 3 d. 5
43. 5 inches: 12 cm 7 inches: ____ cm
a. 10 c. 14
b. 12 d. 18
44. 16 oz: 500 grams 32 oz: ____ kg
a. 1 c. 1.5
b. 2 d. 3
45. 12 inches : 30 cm 20 inches : ____cm
a. 40 c. 60
b. 50 d. 70
46. 1 fluid ounce: 30 ml 3 fluid ounces : ____ ml
a. 60 c. 90
b. 80 d. 100
47. ¼ inch : 5 mm ¾ inch : ___ mm
a. 10 c. 5
b. 15 d. 13
48. 1 teaspoon : 5ml 1/4teaspoon:___ ml
a. 1.25 c. 0.5
b. 1 d. 2
49. ½ teaspoon : 2.5 ml 2 teaspoon: ____ ml
a. 12 c. 10
b. 11 d. 9
50. ½ cup: 4 fluid ounces ¼ cup: ___ fluid ounces
a. 1 c. 2
b. 1.25 d. 0.5

PREPARED BY: NOTED BY:

DIVINA L.TURQUEZA DANILO M. BUENO

TEACHER-1 HEAD TEACHER-3