LOWER BINOGSACAN NATIONAL HIGH SCHOOL

Guinobatan, Albay
Technology in Livelihood Education COOKERY
Third Periodical Test

I. Multiple Choice: Read each statement carefully. Write only the letter of the correct answer.

1. This tool is use to level ingredients when measuring.

a. Rubber scraper c. Spatula
b. Rolling pin d. Grater
2. This type of knife is helpful for peeling fruits and vegetables.
a. chef’s knife c. paring knife
b. serrated knife d. dull knife
3. How do you classify the following tools: Pastry wheel, kitchen shears, and paring knife?
a. mixing tools c. baking equipment
b. cutting tools d. baking pans
4. Which of the following pans is used in baking chiffon type cake?
a. tube center pan c. bundt pan
b. griddle pan d. dutch oven
5. A 4.42 pounds is equivalent to ________kg.
a. 1 c. 3
b. 2 d. 4
6. Give the substitute equivalent of 2 tablespoon all flour.
a. 1 cup cake flour c. 4 cups cornstarch
b. 2 cup cake flour d. 1 cup cornstarch
7. The following are use/functions of colander except.
a. for draining liquid from canned or vegetable c. for serving food
b. for washing fruits d. for draining pasta
8. Which of the following measuring tools is used in determining the correct amount of dry or
wet ingredients?
a. weighing scale c. measuring cups
b. timer d. measuring spoons
9. These tools are useful for many jobs including turning food and come in a variety of sizes.
a. spoons c. whisks
b. tongs d. spatulas
10. A cleaning product made by mixing vinegar, lemon and baking soda.
a. tea tree oil c. paste
b. wax d. all of the above
11. It can destroy microorganisms that are present in the object.
a. disinfectant c. vinegar
b. baking soda d. tea tree oil
12. It is a great scrubber and the helps disinfect your kitchen.
a. lemon c. vinegar
b. sponge d. baking soda
13. This can be used to scrub surfaces just like other abrasive cleanser and also a good
deodorizer.
a. sponge c. vinegar
b. lemon d. baking soda
14. It is completely non-poisonous and bit expensive as compared to other natural disinfectants.
a. tea tree oil c. sponge
b. lemon d. vinegar
15. Which of the following is a safety measure in the use of kitchen tools and equipment?
a. Store the tools in a designated place and label them.
b. Repair the tools if it is only needed.
c. Put the broken tools and in a good condition tools together in one place.
d. Keep the tools and equipment while still wet.
16. Proper maintenance and safety of tools and equipment are important for the following
reasons except.
a. fire prevention c. sanitation
b. good quality of service d. to prevent diseases
17. Tags placed in storage for you to easily locate the tools
a. price c. sign
b. label d. all of the above
18. Refer to various environmental factors or stresses that can cause sickness.
a. occupational hazards c. personal protective equipment
b. injury d. safety
19. Noise, vibration, energy, weather, electricity, radiation and pressure are known as?
a. chemical hazards c. biological hazards
b. physical hazard d. safety hazards
20. This kind of hazard troubles an individual to an extent that his general well-being is affected
that can cause stress to a worker.
a. psychological hazards c. chemical hazards
b. ergonomic hazards d. biological hazards
21. It is the chance or probability that a person will be harmed or experience an adverse health
effect caused by hazards.
a. hazards c. risks
b. safety d. Injury
23. Fixing electrical wiring avoid the danger of
a. hazards c. cuts and wounds
b. electric shock d. collision
24. It can be associated with severe physical and/ or Psychological effects and greater
vulnerability to illness and diseases.
a. Stress c. high blood pressure
b. hepatitis d. headaches
25. The process of dividing garbage and waste products in an effort to reduce, re use and
recycle materials.
a. waste disposal c. waste avoidance
b. composting d. Waste segregation
26. The minimization of wasteful consumption of good is known as?
a. waste reduction c. re-use
b. recycle d. composting
27.________ is the collection, transport, processing or disposal, managing and monitoring of
waste materials.
a. waste avoidance c. waste disposal
b. waste management d. reduce
28. This consist of words of messages and a pictorial symbols which reflects a specific
meaning.
a. Safety signs c. sign colors
b. Personal hygiene d. caution signs
29. Hand should be washed for a minimum of __________ seconds.
a.50-60 sec c. 20-30 sec
b. 45-50 sec d. 15-20 sec
30. Which of the following is not a personal hygiene practice?
a. keep your hands always clean and nails cut short
b. Wearing of comfortable clean clothes
c. A well fixed electrical connections
d. Having a ring on fingers while working with food.

B. Matching Type: Match column A to column B. Write only the letter of the correct answer.
Column A Column B
31. Mixing vinegar, lemon and baking soda a. Proper hand washing
32. Classify, clean and dry, store in proper b. Paste
places, put labels c. Proper storage
33. Basically causing stress d. Reduce
34. Effective way to prevent the spread of infections e. Re-use
35. To recover materials using without changing its f. Psychological hazards
physicalappearance.

III. TRUE OR FALSE. Write the word TRUE if the statement is correct and FALSE if it is wrong.
36. Cornstarch can be used in baking butter cake.
37. Macaroon molders belong to preparatory tools.
38. Measure liquid ingredients using weighing scale.
39. The 3 cups of raisins is also equal to 15 ounces.
40. Vinegar can be added to sweet milk in order to produce sour milk.
41. Dull knives can cut better and are safer to work than dull kind.
42. Cutting board should be stored horizontally to avoid moisture collection.
43. Personal protective equipment is not a part of health and safety at work.
44. All electrical wiring should be exposed for immediate and easy repair.
45. Chemicals should be rightly labelled to avoid detrimental mistakes.
46. It is absolutely essential for a worker to be aware of the safety regulations in the workplace.
47. Improper use and maintenance of gas stoves often create fire hazards.
48. Proper waste management plays an important role especially in the kitchen where foods are being prepared
and cooked.
49. Waste reduction is even better than recycling.
50. Disabled persons should be kept out to avoid food contamination.

Good Luck!