San Juan National High School

TLE- Commercial Cooking-7

Summative Test

Name: Date
Section: Score

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 19.
2. Biningka 5.00 7.00 20.
3. Yellow corn 10.00 15.00 21.
4. Apple 11.50 14.00 22.
5. Chicharon 50.00 75.00 23.

_____ 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

27-35. 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 27.
2 cups water 1.00/cup 28.
½ cups sugar 10.00/cup 29.
2 Tablespoons margarine 3.00/Tablespoon 30.
¼ teaspoon Baking powder 8.00/teaspoon 31.
2 pcs. Egg scrambled 5.00/egg 32.

33. How much is the total cost? ____________________

34. How much the markup? _______________________
35. How much is the price per serving? ____________________

What is the 2019 Nutrition Month Theme?

Write the DepEds Oplan Kalusugan Flag ships.

 SAN JUAN NATIONAL HIGH SCHOOL
COMMERCIAL COOKING-7
ANSWER KEY

1. C 26. B
2. D 27. 32
3. B 28. 2
4. A 29. 5
5. D 30. 6
6. B 31. 2
7. A 32. 10
8. D 33. 89
9. B 34. 44.5

10. B 35. 13.35

11. A
12. C
13. A
14. C
15. C
16. C 41. B
17. 1 pesos 44. C

18. 2 pesos 45. A

19. 5 pesos 46. B
20. 3 pesos 47. D
21. 25 pesos 48. C
22. A 49. C
23. D 50. A

II. 2019 NUTRITION MONTH THEME:

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