Republic of the Philippines

UNIVERSITY OF NORTHERN PHILIPPINES

Tamag, Vigan City
2700 Ilocos Sur

Office of the Laboratory Schools-Junior High School

Website: www.unp.edu.ph Mail: unplaboratoryschools@gmail.com Mobile#: 09178164600

FIRST QUARTER EXAMINATION: COMMERCIAL COOKING

First Semester, SY 2019-2020

NAME: ___________________________ DATE: _____________

GRADE & SECTION: __________________ INSTRUCTOR: MA. ROCHELLE F. CABRALES

I. Multiple Choice: Read and analyze the questions carefully. Encircle the letter of the correct
answer on the space provided. NO ERASURES. Do not use Pencil.
1. It is the process of reducing number of harmful organisms to safe level on food contact
services.
a. Sanitizing b. Cleaning c. Sterilizing d. Both A and C
2. A room especially set apart and containing the necessary utensils for cooking food.
a. Dining room b. Kitchen c. House d. Living room
3. A physical removal of visible soil and food.
a. Sanitizing b. Cleaning c. Sterilizing d. Disinfectant
4. It is used when temperatures must be kept below boiling, such as for egg sauces, puddings,
and to keep foods warm without overcooking.
a. Double broiler b. Funnels c. Flipper d. Graters
5. It is a kitchen tool which is specifically designed for the purpose of pulping garlic for
cooking.
a. Sharpening steel b. Garlic press c. Dredgers d. Knives
6. These are essential for various tasks from cleaning vegetables to straining pasta or tin
contents.
a. Colanders b. Baster c. Freezer d. Cutting boards
7. They are practical for opening food packages, cutting tape or string to package foods or
simply to remove labels or tags from items.
a. Kitchen knives b. Kitchen Shears c. Sharpening steel d. Butcher knife
8. It is used to transfer a little or much cooked pasta to a waiting plate, without mess.
a. Pasta spoon b. Server c. Spoon d. Both A and B
9. It used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
a. Grater b. Flipper c. Potato masher d. Funnel
10. A rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or
plastic egg turners or flippers.
a. Scraper b. Soup ladle c. Serving Tongs d. Spoons
11. It used to core, peel, and section fruits and vegetables. Blades are short, concave with
hollow ground.
a. Paring knife b. Citrus knife c. Butcher knife d. French knife
12. It used to level off ingredients when measuring and to spread frostings and sandwich
fillings.
a. Scraper b. Spatula c. Spoon d. Baster
13. It used to section raw meat, poultry, and fish. It can be used as a cleaver to separate small
joints or to cut bones.
a. Roast beef slicer b. Butcher knife c. Boning knife d. French knife
14. It used to hold meats while slicing, and to turn solid pieces of meat while browning or
cooking Made of stainless steel and with heat-proof handle.
a. Oyster fork b. Two-tine fork c. Fish fork d. Dinner fork
15. It used to scrape vegetables, such as carrots and potatoes and to peel fruits.
a. Grater b. Knife c. Vegetable peeler d. Baster
 16. It used for whipping eggs or batter, and for blending gravies, sauces, and soups. The
beaters are made of looped steel piano wires which are twisted together to form the
handle.
a. Whisks b. Whipping c. Baster d. Wooden spoon
17. A more complicated tool that may refer to a small electrical appliance.
a. Materials b. Supplies c. Equipment d. All of the above
18. A kitchen essentials used for creaming, stirring, and mixing that made of a hard wood.
a. Wooden spoon b. Serving spoon c. Spoon d. Spatula
19. It is used to measure solids and dry ingredients.
a. Portion scale b. Measuring cup & spoon c. Scale d. Temperature scale
20. A kitchen essentials used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of
food. They vary in the amount of power (voltage/wattage).
a. Freezer b. Microwave oven c. Refrigerator d. Blenders
21. Use detergents to routinely wash tableware, surfaces, and equipment. Detergents can
penetrate soil quickly and soften it.
a. Acid cleaners b. Detergents c. Abrasive cleaners d. Solvent cleaners
22. Use periodically on mineral deposits and other soils that detergents cannot remove. These
cleaners are often used to remove scale in ware washing machines and steam tables.
a. Acid cleaners b. Detergents c. Abrasive cleaners d. Solvent cleaners
23. Use these cleaners to remove heavy accumulations of soil that are difficult to remove with
detergents.
a. Acid cleaners b. Detergents c. Abrasive cleaners d. Solvent cleaners
24. Use periodically on surfaces where grease has burned on. Solvent cleaners are often called
degreasers.
a. Acid cleaners b. Detergents c. Abrasive cleaners d. Solvent cleaners
25. 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.
a. Concentration b. Contact time c. Heat d. Chemical
26. The presence of too little sanitizer will result in an inadequate reduction of harmful
microorganisms. Too much can be toxic.
a. Concentration b. Contact time c. Heat d. Chemical
27. Generally chemical sanitizers work best in water that is between 55oF(13oC) and 120oF
(49oC).
a. Concentration b. Contact time c. Heat d. Chemical
28. Used to measure heat intensity.
a. Temperature scales b. Scale c. Thermometer d. Heat
29. It makes the task of cleaning seafood and removing the shell much easier.
a. Seafood serving tools b. Blenders c. Baster d. Spoon
30. Commonly made up of heatproof glass and transparent so that liquid can be seen when
measuring.
a. Measuring cup for liquid ingredients b. Measuring cup for solid ingredients
c. Portion scales d. Temperature scales
II. MODIFIED TRUE OR FALSE: Write True if the statement is correct and write False if
the statement is wrong. Write your answer on the space provided.

________ 1. Utensils need to be thoroughly washed in cold soapy water.

________ 2. Follow the instructions on the sanitizer’s container carefully.

________ 3. All utensils must then be thoroughly dried before they are re-used.

________ 4. Cleaning will remove most of the dangerous bacteria present in the utensils.

________ 5. Chemical sanitizer or very hot water were used in absence of dishwasher.

________ 6. After cooking the ingredients, soak all used mixing bowls, spatulas, measuring
spoons and cups and mixer accessories in a tub of warm water.
 ________ 7. Use a damp cloth to wipe off all cake mix splatter from the mixer.

________ 8. Return electric mixers and other electronic equipment to their designated places.

________ 9. Proper storage and handling of cleaned and sanitized equipment and utensils is
very important to prevent microorganisms prior to use.

________ 10. Make sure all wooden spoons and accessories are dirty before storing.

________ 11. In preparing foods on the range or in the fryer, heat is transferred by electricity.
________ 12. Spring scales should be adjusted so that pointer is at 100.
________ 13. Brown sugar is packed into the measuring cup before leveling off.
________ 14. Wash all used baking items and accessories by either handwashing or loading in a
dishwasher.
________ 15. Cups, bowls, and glasses shall be inverted for storage.

III. Complete the following table

Chemical Advantage Disadvantage

Chlorine 1. 1.

2.

Iodine 1. 1.

2. 2.

Quaternary Ammonium 1. 1.
Compounds

2.

IV. ESSAY
Direction: Answer the following questions. (10 points each)
1. Why it is important to clean, sanitize, and store equipment properly?
2. Enumerate ways on the proper storage of cleaning equipment.

May the good Lord bless you forever.

-Ma’am Roc