TEST IN T.L.E.

7 COMMERCIAL COOKING
THIRD QUARTER

Directions: Read and understand each item carefully. Choose the best answer and
write it on the separate sheet.

7. Why is it important to cut food

1. Identify the weakness of metal into uniformly sized pieces?
cookware. a. Aesthetic appeal c. easier to
a. Does not retain heat very well stir
b. Responds quickly to changes b. Even cooking d. distribution of
in temperature flavor
c. Heats up quickly
8. What tool is used for turning food
2. What is a kitchen material that is items?
sturdy but must be kept a. Soup ladle c. baster
seasoned to avoid rust? b. flipper d. colander
a. Glass c. Cast Iron
b. Stainless d. Ceramics 9. What is a kitchen material that is
good for baking but not practical
3. What can you set to let you know on top or surface cooking?
when your cooking is done? a. glass c. plastic
a. Timer c.
thermometer b. wood d. aluminum
b. Scale d. measuring
cups 10. What tool is used to measure
solid and dry ingredients such as
4. What is the most popular material flour, fat, and sugar?
used for tools and equipment, but a. roasting tools c. measuring
it is more expensive? cups
a. Aluminum c. Stainless b. kitchen shears d. colander

b. Plastic d. Wood 11. A __________ is used to

5. A _____ is used to peel an onion
and slice a carrot.
a. spatula c. scraper
b. chopping board d. kitchen
knife
6. What is a kitchen tool which is
specifically designed for pulping
garlic for cooking?
a. Garlic presser c. knife
b. measuring cups d. peeler
measure small quantities of
ingredients like 1 tbs. of butter?
a. measuring spoon c.
measuring cups
b. potato masher d. scraper
12. What tool is used for beating
small amount of eggs or batter?
a. spatula c. rotary
eggbeater
b. Baster d. spoon
13. What is a paring knife?
 a. A knife that you cut pears. a. stainless c. aluminum
b. A knife that is used to peel
and cut small ingredients with. b. plastic d. ceramics
c. A knife that is used to cut
meat 20. What kitchen tool is used to
measure serving portions from
14. What tool is used to clean one ounce to one pound?
vegetables, strain pasta or tin a. Measuring cup
content? b. Portion scale
a. Colanders c. Cutting c. Measuring spoon
boards
b. teflon d. scraper 21. Measure 2/3 cup shredded
cheddar cheese with:
15. What tool is used to zest citrus a. Liquid measuring cups
fruits, such as an orange or b. Dry measuring cups
lemon, to add flavoring to baked c. Measuring spoon
goods?
a. Grater c. paring 22. What material is greatly durable
knife and cheap material of kitchen
b. Peeler d. kitchen utensils but may not last long?
shears a. plastic c. ceramics

16. What do you call a special b. flipper d. whisks

coating applies to the inside of
some aluminum that helps food 23. Which of the following would you
from not sticking to the pan? use to scrape the food from the
a. teflon c. plastic bowl?
a. Pancake turner c.
b. wooden d. baster spatula
b. rubber scraper d. wooden
17. What tool is used to slice a roast, spoon
ham, and thick, solid cuts of
meats? 24. A _______ knife used to separate
a. French knife c. butcher raw meat from the bone.
knife a. butcher c. filet
b. Roast beef slicer d. citrus b. french d. boning
knife
25. What tool is used to measure
18. What is a kitchen essentials used heat intensity?
for creaming, stirring and mixing a. temperature scale c.
that made of a hard wood. measuring cups
a. wooden spoon c. measuring b. thermometer d. measuring
cups spoon
b. scraper d. grater
26. What kitchen tool is used to
19. A ________ is the most popular, shred, slice, and separate foods?
lightweight, attractive and less a. baster c. grater
expensive materials for kitchen. b. whisks d. flipper
27. A _________ is a handy brush c. Responds well to temperature
for returning some of the meat or changes
poultry juices from the pan, back
to the food. 35. What tool is used when
a. baster c. grater temperature must be kept below
boiling and to keep foods war
b. whisks d. flipper without overcooked?
a. Oven c. double
28. Measure 1 teaspoon of lemon boiler
juice with: b. Blender d. Mixer
a. Liquid measuring cup
b. Dry measuring cups 36. This is for whipping eggs or
c. Measuring spoon batter, and for blending gravies,
sauces, and soups.
29. What tool is used to fill jars, made a. Cutting board c. emery
of various sizes of stainless steel, board
aluminum, or of plastic? b. Grater d. whisks for blending,
a. baster c. grater mixing
b. whisks d. funnels
37. What is a wooden or plastic
30. What do you need before eating board where meats and
sardines? vegetables can be cut?
a. Kitchen shears c. scissors a. board c. emery
b. Can opener d. bottle board
opener b. blackboard d. cutting
board
31. What task is a colander used for?
a. Basting c. paring 38. What tool is used to shake flour,
b. Mixing d. draining salt, and pepper on meat, poultry,
and fish?
32. What tool is practical for opening a. grater c. shaker
food packages, cutting tape or b. dredger d. funnel
simply to remove labels or tags?
a. cutter c. kitchen 39. A ______ enables you to more
shears easily grab and transfer larger
b. kitchen scissors d. opener food items, poultry or meat
portions to a serving platter, to a
33. What kitchen tool is used for hot skillet or deep fryer, or to a
mashing cooked potatoes, plate.
turnips, carrots or other soft a. Serving tongs c. soup ladle
cooked vegetables? b. serving spoons d. rotary
a. knives c. grater eggbeater

b. potato masher d. spatula 40. What tool is used to sharpen long

knives?
34. Identify the strength of ceramic a. board c. emery
cookware. board
a. Conducts heat well b. blackboard d. cutting
b. Light in weight board
 49. Make sure the switch is on before
41. A French knife is an alternative plugging in equipment.
name for a Chef’s Knife. a. True
a. True b. False
b. False
50. Unplug electric equipment before
42. If a fire alarm sounds and if you disassembling or cleaning.
have time, turn off all gas and a. True
electric appliances before leaving b. False
the building.
a. True
b. False

43. Do not touch or remove the food

from any kind of equipment while
it is running, not even with a
spoon or spatula.
a. True
b. False

44. You must use equipment only for

the purpose intended.
a. True
b. False

45. Do not use any kitchen

equipment unless you
understand its operation.
a. True
b. False

46. When working with food you only

need to wash your hands before
you begin handling the food
items.
a. True
b. False

47. Measuring dry ingredients with

measuring cups is as accurate as
using a scale.
a. True
b. False

48. A colander separated liquids from

solids.
a. True
b. False