COOKERY 8

3 QUARTER EXAMINATION
RD

NAME: ________________________________ GRADE:__________ SECTION:__________

SCORE: __________________ DATE: ____________________

(KNOWLEDGE)
Multiple Choice: Write the letter of your choice on the space provided.
_____1. It is the most popular materials used for tools and equipment, but it is more expensive.
a. Aluminum b. Stainless c. Plastic d. Wood
_____2. A must to all types of kitchen tasks, from feeling an onion and slicing carrots, often referred
to as cooks or chef’s tools.
a. spatula b. scraper c. chopping board d. kitchen knife
_____3. A kitchen tool which is specifically designed for pulping garlic for cooking.
a. garlic presser b. knife c. measuring cups d. peeler
_____4. It is used for turning food items.
a. soup ladle b. baster c. flipper d. colander
_____5. A more complicated tool that may refer to a small electrical appliances.
a. grater b. equipment c, dredgers d. funnels
_____6. It is used to measure solid and dry ingredients
a. roasting tools b. measuring cups c. kitchen shears d. colander
_____7. This is used to measure small quantities of ingredients.
a. measuring spoon b. measuring cups c. potato masher d. scraper
_____8. Essential utensil for various tasks from cleaning vegetables, straining pasta or tin content.
a. colanders b. cutting boards c. teflon d. scraper
_____9. A special coating apply to the inside of some aluminum that helps food from not sticking to
the pan.
a. teflon b. plastic c. wooden d. baster
_____10. A kitchen essentials used for creaming, stirring and mixing that made` of a hard wood.
a. wooden spoon b. measuring cups c. scraper d. grater
_____11. It is the most popular, lightweight, attractive and less expensive materials for kitchen.
a. stainless b. aluminum c. plastic d. ceramics
_____12. it is greatly durable and cheap material of kitchen utensils but may not last long.
a. plastic b. ceramics c. flipper d. whisks
_____13. A rubber or silicon tools to blend or scrape the food from the bowl.
a. grater b. spatula c. scraper d. ceramics
_____14. it is used to measure heat intensity.
a. temperature scale b. measuring cups c. thermometer d. measuring spoon
_____15. It is used to shred, slice, and separate foods.
a. baster b. grater c. whisks d. flipper
_____16. Which of the following is a substance used to destroy germ and diseases?
a. stacks b. disinfectant c. infestation d. cleaning
_____17. It is the process of reducing number of harmful organisms to safe level on food contact services
a. sanitizing b. cooking c. frying d. drying
_____18. This is the removal of visible soil from the food.
a. pedestal b. cleaning c. cooling d. sanitizing
_____19. A room especially set apart and containing the necessary utensils for cooking food.
a. kitchen b. dining c. garden d. bedroom
_____20. It is an imaginary line drawn from each of the three primary work stations in the kitchen and
avoid traffic flow problems.
a. work flow b. work triangle c. work centers d. work station
_____21. This means doing the job in the easiest, simplest and quickest way.
a. work simplification b. work centers c. work flow d. work triangle
_____22. This kitchen shape is one of the most flexible and most popular, providing a compact triangle.
a. U-shaped kitchen b. G- shape kitchen c. L- shape kitchen d. Island Option
_____23. This style of kitchen makes the most out of the smaller space.
a. gallery kitchen b. island option c. single wall kitchen d. U-shaped kitchen
_____24. Which of the following types of kitchen is designed for homes or apartments because it
offers a very open and airy feel?
a. single wall b. gallery kitchen c. U-shaped kitchen d. L- shape kitchen
_____25. This is a poisonous substance that makes u sick.
a. toxin b. hazard c. molds d. bacteria
_____26. Which of the following is caused by touching exposed electrical wire or a piece of electrical
equipment which is not grounded properly.
a. Electroshock b. grounded c. burned d. none of the above
_____27. This is a situation that could be dangerous to people in the workplace
a. risks b. hazards c. fighting d. working
_____28. The science and practice of maintaining clean and healthy conditions of food production so that
the food served to customers cannot make him ill.
a. washing b. sanitation c. cleaning d. inspection
_____29. These are living cells so small that they can only be seen in a microscope.
a. bacteria b. molds c. microorganisms d. fungi
_____30. It is also a microorganism that has "furry" growth often found on spoiled food.
a. molds b. microorganism c. bacteria d. fungi

(UNDERSTANDING)
II. Choose the letter of the word or group of words to complete the sentence below. (5 pts.)

31. After cooking the ingredients, ________________ all used mixing bowls, spatulas,
measuring spoons and cups and mixer accessories in a tub of warm water.
32. Use a damp ________________ to wipe off all cake mix splatter from the mixer.
33. Return electric mixers and other electronic equipment to their designate ____________
places.
34. Make sure all wooden spoon and accessories are ___________ before storing.
35. Proper storage and handling of cleaned and sanitized equipment and utensils is very
important to prevent _________ prior to use.
(Application)
III. Complete the following table. Show your solution. (6 pts)
Solve for Markup and Percentage Markup
Item Cost Selling Price Markup Percentage Markup
Percentage Markup (Selling Price) (Cost)
36-38. Pastillas 12 15 ________ ________ ________
39-41. Chicharon 32 37 ________ ________ ________

(Performance/Output)
IV. Draw the following kitchen signs and symbols.(9 pts.)
42. Stove or Range ___________ 47. Fridge______________________
43. Washer _________________ 48. Hot Water Heater _______________
44. Toilet ____________________ 49. Dryer _______________________
45. Shower __________________ 50. Cabinet with sink ____________
46. Free standing sink _____________

Prepared by:

JOVELYNE D. LAURETA
Subject Teacher

Checked by:

ROMEO TUNGPALAN JR.

Head Teacher I

Approved by:

GEMMA S. MONDERO
OIC/Head Teacher III