-Answeran gd diri sa test paper.

TLE 7 – 2nd Summative test -Indi malipat nga isulat ang pangalan. 

Name:______________________________________ Grade and Section: _________________ Date: _____________

General Instructions:
- Read and understand the questions carefully.
- Review your Modules 3-4 before answering.
- Godbless and enjoy learning.
Directions: Multiple Choices: Write the letter of the correct answer on the blanks provided.

_________1. Cleaning and sanitizing procedures must be part of the standard operating procedures that make up
your food safety program.
a. The statement is TRUE b. the statement is FALSE
_________2. Improperly cleaned and sanitized surfaces prohibit harmful microorganisms to be transferred from one
food to other foods.
a. The statement is TRUE b. the statement is FALSE
_________3. is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting
board.
a. Cleaning c. securing
b. Prohibiting d. safeness
_________4. The right cleaning agent must be selected because not all cleaning agents can be used on food-contact
surfaces.
a. The statement is TRUE b. the statement is FALSE
_________5. is the surface of equipment or utensil that food normally comes into contact.
a. Food-contact surface c. food safety service
b. Call center service d. safeness
_________6. Which of the following are four categories of cleaning agents?
a. Detergents c. acid cleaners
b. Solvent cleaners d. all of the above
_________7. can penetrate soil quickly and soften it. Examples include dishwashing detergent and automatic
dishwasher detergents.
a. Detergents c. acid cleaners
b. Solvent cleaners d. abrasive cleaners
_________8. Use periodically on surfaces where grease has burned on. These are also called degreasers.
a. Detergents c. acid cleaners
b. Solvent cleaners d. abrasive cleaners
_________9. 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. Detergents c. acid cleaners
b. Solvent cleaners d. abrasive cleaners
_________10. Use these cleaners to remove heavy accumulations of soil that are difficult to remove with detergents.
Some abrasive cleaners also disinfect.
a. Detergents c. acid cleaners
b. Solvent cleaners d. abrasive cleaners
_________11. Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a
method for sanitizing in a restaurant
a. The statement is TRUE b. the statement is FALSE
_________12. Which of the following are the factors that must be considered in sanitizing?
a. concentration c. contact time
b. temperature d. all of the above
_________13. a lowercase t can stand for teaspoon
a. The statement is TRUE b. the statement is FALSE
_________14. an uppercase T can stand for tablespoon
a. The statement is TRUE b. the statement is FALSE
_________15. Understanding these cooking conversions can help you quickly follow recipes, convert based on your
available cooking equipment, or even allow you to do quick math to slightly alter recipes according to
your liking.
a. The statement is TRUE b. the statement is FALSE
_________16. L stands for
a. Light c. Lift
b. Lighter d. Liter
_________17. mL stands for
a. Million liter c. Millilght
b. milliliter d. Liter
_________18. The abbreviation for kilogram is
a. KGSm c. Km
b. Kg d. Kl
_________19. lb stands for
a. pound c. peard
b. liter d. pout
_________20. 16 tablespoons = ______ cup
a. 1 c. 3
b. 2 d. 4
_________21. 1 cup is equals to 48 teaspoons
a. The statement is TRUE b. the statement is FALSE
_________22. 4 cups is equals to 1 quart
a. The statement is TRUE b. the statement is FALSE
_________23. 16 ounces is equals to 2 pounds
a. The statement is TRUE b. the statement is FALSE
_________24. Oz stands for
a. Once c. Ounces
b. Onces d. Ours
_________25. In measuring rice and flour, fill the cup to overflowing, level-off with a spatula or with a straight-edged
knife.
a. The statement is TRUE b. the statement is FALSE
 TLE 8 – 2nd Summative test

Name:______________________________________ Grade and Section: _________________ Date: _____________

General Instructions:
- Read and understand the questions carefully. -Answeran gd diri sa test paper.
-Indi malipat nga isulat ang pangalan. 
- Review your Modules 3-4 before answering.
- Godbless and enjoy learning.
Directions: Multiple Choices: Write the letter of the correct answer on the blanks provided.

_________1. Cleaning and sanitizing procedures must be part of the standard operating procedures that make up
your food safety program.
b. The statement is TRUE b. the statement is FALSE
_________2. Improperly cleaned and sanitized surfaces prohibit harmful microorganisms to be transferred from one
food to other foods.
b. The statement is TRUE b. the statement is FALSE
_________3. is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting
board.
c. Cleaning c. securing
d. Prohibiting d. safeness
_________4. The right cleaning agent must be selected because not all cleaning agents can be used on food-contact
surfaces.
b. The statement is TRUE b. the statement is FALSE
_________5. is the surface of equipment or utensil that food normally comes into contact.
c. Food-contact surface c. food safety service
d. Call center service d. safeness
_________6. Which of the following are four categories of cleaning agents?
c. Detergents c. acid cleaners
d. Solvent cleaners d. all of the above
_________7. can penetrate soil quickly and soften it. Examples include dishwashing detergent and automatic
dishwasher detergents.
c. Detergents c. acid cleaners
d. Solvent cleaners d. abrasive cleaners
_________8. Use periodically on surfaces where grease has burned on. These are also called degreasers.
c. Detergents c. acid cleaners
d. Solvent cleaners d. abrasive cleaners
_________9. 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.
c. Detergents c. acid cleaners
d. Solvent cleaners d. abrasive cleaners
_________10. Use these cleaners to remove heavy accumulations of soil that are difficult to remove with detergents.
Some abrasive cleaners also disinfect.
c. Detergents c. acid cleaners
d. Solvent cleaners d. abrasive cleaners
_________11. Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a
method for sanitizing in a restaurant
b. The statement is TRUE b. the statement is FALSE
_________12. Which of the following are the factors that must be considered in sanitizing?
c. concentration c. contact time
d. temperature d. all of the above
_________13. a lowercase t can stand for teaspoon
b. The statement is TRUE b. the statement is FALSE
_________14. an uppercase T can stand for tablespoon
b. The statement is TRUE b. the statement is FALSE
_________15. Understanding these cooking conversions can help you quickly follow recipes, convert based on your
available cooking equipment, or even allow you to do quick math to slightly alter recipes according to
your liking.
b. The statement is TRUE b. the statement is FALSE
_________16. L stands for
c. Light c. Lift
d. Lighter d. Liter
_________17. mL stands for
c. Million liter c. Millilght
d. milliliter d. Liter
_________18. The abbreviation for kilogram is
c. KGSm c. Km
d. Kg d. Kl
_________19. lb stands for
c. pound c. peard
d. liter d. pout
_________20. 16 tablespoons = ______ cup
c. 1 c. 3
d. 2 d. 4
_________21. 1 cup is equals to 48 teaspoons
b. The statement is TRUE b. the statement is FALSE
_________22. 4 cups is equals to 1 quart
b. The statement is TRUE b. the statement is FALSE
_________23. 16 ounces is equals to 2 pounds
b. The statement is TRUE b. the statement is FALSE
_________24. Oz stands for
c. Once c. Ounces
d. Onces d. Ours
_________25. In measuring rice and flour, fill the cup to overflowing, level-off with a spatula or with a straight-edged
knife.
a. The statement is TRUE b. the statement is FALSE
 Republic of the Philippines

Department of Education
REGION VI Western Visayas
SCHOOLS DIVISION OF SAGAY CITY
Sagay City Eco-Zone National High School

TABLE OF SPECIFICATION – COOKERY 7/8

2nd SUMMATIVE TEST

Level of Understanding

Total
LEARNING COMPETENCY
No.
of
Item
Remembering

Understanding

Applying

Analyzing

Evaluating

Creating
A. Utilize appropriate kitchen tools, 25 1
equipment, and paraphernalia
B. Maintain appropriate kitchen 3,6-10 4,11 8
tools, equipment and paraphernalia
C. Carry out measurements and 13,14,24 21-23,25 16-20 11
calculations in a required task
D. Calculate cost of production 15 1

E. Importance of Occupational 5,12 1,2 4

Health and Safety Procedures
Total no. of item 25