San Juan National High School

TLE- Commercial Cooking-7

Summative Test

Direction: Read the statements carefully then choose the best answer from the given choices. Write
letter on the space provided.

_____ 1. It is the most popular material used for tools and equipment, but is more expensive.
a. Aluminum b. Glass c. Stainless steel d. Teflon
_____ 2. Special coating applied to the inside of some aluminum or steel pots and pans.
a. Aluminum b. Glass c. Stainless steel d. Teflon
_____ 3. Which of the following is a material used for making tools that need great care to
ensure long shelf life?
a. Aluminum b. Glass c. Stainless steel d. Teflon
_____ 4. Kitchen tool used for turning hamburgers and other food items.
a. Flipper b. Kitchen knife c. Dredgers d. Colanders
_____ 5. More complicated tools and equipment that are electrical operated.
a. Materials b. Tools c. Utensils d. Equipment
_____ 6. Which of the following is the process of removing food and other types of soil in any
surfaces?
a. Sanitizing b. Cleaning c. Disinfecting d. Boiling
_____ 7. This is done using heat, radiation or chemical to kill some of the remaining bacteria to
any surfaces.
a. Sanitizing b. Cleaning c. Disinfecting d. Boiling
_____ 8. Cleaning agent used to remove heavy accumulations soil that are difficult to remove
with detergents.
a. Detergents b. Solvent cleaner c. Acid Cleaner d. Abrasive cleaner
_____ 9. Which of the following chemical sanitizers that effective on wide variety of bacteria and
is generally inexpensive.
a. Iodine b. Chlorine c. Ammonium d. Detergent
_____ 10. Arrange the steps in cleaning and sanitizing kitchen utensils.
1. sanitizing 2. Washing 3. Drying
a. 1,2,3 b. 2,1,3 c. 3,2,1 d. 2,3,1
_____ 11. After measuring and mixing the ingredients, _________ all used tools.
a. soak b. store c. sanitize d. stack
_____ 12. Proper storage and handling of cleaned equipment and utensils is important to
prevent _____________Prior to use.
a. rust b. damage c. contamination d. lost
_____ 13. Cleaned tools and equipment must be stored in their ___________ places.
a. designated b. container c. cabinet d. table
_____ 14. In organizing kitchen cabinet, pretend that it has a__________ door on it and
everyone is going to see what is inside.
a. plastic b. wood c. glass d. ceramic
_____ 15. Arrange the following steps in cleaning and sanitizing the kitchen.
1. Prepare diluted vinegar solution dip the mop and wipe across the kitchen floors.
2. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp cleaning
cloth.
3. Collect loose dust by sweeping the floor with a broom.
4. Fill a few bowls with baking soda and place around the kitchen to absorb odor.
a. 1,2,3,4 b. 3,4,2,1 c. 3,1,2,4 d. 4,3,2,1
_____ 16. Brown sugar is _________ into the measuring cup before levelling off.
a. sift b. shake c. pack d. measure
_____ 17. Ingredients which measure by volume and by weight demands _____________
measuring tools and equipment.
a. expensive b. sturdy c. quality d. standardized
_____ 18. The heat transferred in cooking on the range is called_______________.
a. direct b. conduction c. conductor d. condition
19-23. Complete the following table.

ITEMS BUYING PRICE SELLING PRICE MARK UP

1. Bananacue 9.00 10.00
2. Biningka 5.00 7.00
3. Yellow corn 10.00 15.00
4. Apple 11.50 14.00
5. Chicharon 50.00 75.00
_____ 19. What is the mark up for bananacue?
a. 5.00 b. 1.00 c. 2.00 d. 3.00
_____20. How much is the mark up for Chicharon?
a. 25.00 b. 30.00 c.50.00 d. 75.00
_____ 21. If you were the seller, how much is your profit in selling the apple?
a. 1.50 b. 1.00 c. 3.50 d. 2.50
_____ 22. What is your profit in selling the yellow corn?
a. 4.00 b. 5.00 c. 10.00 d. 15.00
_____ 23. Can you give the percent mark-up for selling the bibingka?
a. 25% b. 50% c. 28% d. 10%
_____ 24. Clara wants to prepare bake products for snacks she has a hard time looking for a nut,
what will you suggest to solve her problem?
a. look for a substitute b. cook another recipe
c. insist looking d. buy ready-made snacks
______25. It is the difference between how much an item costs you, and how much you sell that
item.
a. Percentage b. Selling price c. Total expenses d. Mark-up
______ 26. This is done by adding the total expenses (TE) and the mark-up divided by the
number of yields or serving
a. a. Percentage b. Selling price c. Total expenses d. Mark-up
27-30. Given the following recipe and its estimated cost, compute for the total expenses and
impose 50% mark up to determine the selling price. 10 pieces/ serving.

Quantity Ingredients Unit price Cost

4 cups flour 8.00/cup
2 cups water 1.00/cup
½ cups sugar 10.00/cup
2 Tablespoons margarine 3.00/Tablespoon
¼ teaspoon Baking powder 8.00/teaspoon
2 pcs. Egg scrambled 5.00/egg

_____ 27. What is the total expenses?

a. 100.00 b. 57.00 c. 75.00 d. 67.00
_____ 28. Applying the 50% mark up, how much is the peso mark up?
a. 30.00 b. 25.50 c. 28.50 d. 50.00
_____ 29. How much is the cost of 4 cups flour?
a. 12.00 b. 23.00 c. 8.00 d. 32.00
_____30. Which of the following is the selling price?
a. 8.55 b. 55.8 c. 15.50 d. 10.00

_____ 31. What is the 2019 Nutrition Month Theme?

32-35 Write 4 DepEds Oplan Kalusugan Flag ships.

32.
33.
34.
35.
 SAN JUAN NATIONAL HIGH SCHOOL
COMMERCIAL COOKING-7
ANSWER KEY

1. C 26. B
2. D 27. B
3. B 28. C
4. A 29. D
5. D 30. A
6. B 31. D
7. A 32. C
8. D 33. B
9. B 34. C

10. B 35. C
11. A 36. A
12. C 37. D
13. A 38. A
14. C 39. C
15. C 40. A
16. C 41. B
17. D 42. A
18. B 43. D

19. B 44. C

20. A 45. A
21. D 46. B
22. B 47. D
23. C 48. C
24. A 49. C
25. D 50. A

II. 2019 NUTRITION MONTH THEME:

51. Kumain nang Wasto at maging aktibo, push natin to!
III. Oplan Kalusugan sa DepEd flag ship
52. SBFP- School Based Feeding Program
53. NDEP- National Drug Education Program
54. ARH- Adolescent Reproductive Health Education
55. W in S- Water, Sanitation and Hygiene (Wash in Schools)
Medical and Nursing Services
Dental Services