Republic of the Philippines

Department of Education
Region VII, Central Visayas
Division of Bohol

DIAGNOSTIC TEST
                                            (T.L.E COOKERY 7/8 EXPLORATORY)

DIRECTION: Read each item carefully and WRITE the letter of the correct answer in your answer sheet.

1. If hazard is something with the potential to cause harm then how will you define risk? 
A. The chance of that harm actually being caused.
B. Free from danger and injury.
C. Damage of property
D. Provision of initial care.
2. Incorrect handling of hand tools like knives will results to ________.
A. Back injury B. Repetitive strain C. Burn D. Poison
3. The science and practice of maintaining clean and healthy conditions of food production so that the food
served to customers cannot make them ill.
A. Bacteria B. Force Majure C. Molds D. Sanitation 
4. Our kitchen marks with different hazards, if the food prepared spoil due to organisms such as viruses, bacteria,
fungi and parasites, then what type of kitchen hazard is experienced?
A. Biological hazard B. Safety hazard C.Chemical Hazard D. Ergonomic Hazard
5. To avoid the spread of viruses and other elements that causes illness. It is important to  use heat, radiation,
or chemicals in cleaning  kitchen tools and equipment. Which process is involved?
A. cleaning B. sanitizing C. washing D. drying
6. Make sure all washed wooden spoons and accessories are ________ before storing.
A. dry B. clean C. wet D. sanitize
7. Is the difference between how much an item cost you, and how much you sell that item- for it is your profit
per item.
A. Peso Mark-up B. Percentage Mark- Up C. Mark- up   D.Selling Price
8. Refers to devices worn by workers to protect them against hazards in the work environment including but not
limited to safety helmet, safety spectacles, face shields, etc.
A. Risk B. Hazards C. workplace D. Personal Protective Equipment
9. Is the surface of equipment or utensils that food normally comes into contact.
A. food- surface   B. Food-Contact Surface C. Food-Area Surface  D. all of the choices
10. How will you store properly cups, bowls and glasses in a cabinet?
A. side by side B. inverted C. upright D. with cover
11.  Kitchen knives need to be honed to work well, what to use in sharpen kitchen/ long knives.
A. funnel B. knives C. scraper D. emery board 
12. In cleaning used mixer, use a damp ______ to wipe off all splatter from the mixer.
A.  soak B. washcloth       C.  Sponge     D. dry
13. Effective cleaning will remove most of the dangerous bacteria presents in the utensils. What are three (3)
steps needed to effectively clean and sanitize utensils.
A. Washing, Sanitizing, Drying                  C. Cleaning, Washing, Drying
B. Mopping, Sanitizing, Air Drying          D. All of the Choices
14. The proper care and storage of tools and equipment are not only concern of the management but of the
workers who use the equipment. Identify the importance of proper storage of tools and equipment
A. Store tools and equipment near the point of use.
B. Have designated place for each kind of tools.
C. Put frequently used items in conveniently accessible locations.
D. All of the above
15. You are told by your mother to cook dish for selling, and you are instructed to compute the selling price per
serving. If the total cost of the ingredients of a cooked dish is Ᵽ100.00 , and the number of serving is 10 in a
50% mark-up then, how much is the selling price per serving?
  A. Ᵽ15.00 B. Ᵽ50.00 C. Ᵽ55.00 D. Ᵽ66.00
16. In a food establishment, we give priority to the safety of foods and also the workers and the one who will
consume the prepared food.  Who is this person that should be kept out to avoid food contamination? 
A. Old Person B. Those who are ill     C. Disable D. Children
17. Cleaning sanitizers have disadvantages and advantages in using, what chemical sanitizer that are
generally inexpensive chemical.
A. Chlorine                                       B. Iodine
C. Quaternary Ammonium Compound             D. Gas
18. If you are cooking food that requires brown sugar as one of the ingredients needed, then how will you
accurately measure brown sugar ingredient?
           A. Pack into cups just enough to hold its shape when turned out off cup, then level off with spatula
before emptying. 
B. Fill the cup to overflowing, level- off with spatula-edged knife.
C. Sift sugar, spoon into cup and level off with spatula.
D. Level-off small amount of leavening agents with spatula.
19. It is a multi-disciplinary field concerned with the safety, health and welfare of people at work.
A. Occupational Health and Safety (OHS) B. Force Majure        C. Electroshock    D. Toxin 
20. As a worker in a workplace, always wipe up spill on the floor to avoid________.
A. Burns B. Slip C. Electrocution D. Cuts or Wounds
21. Is the most popular, lightweight, attractive and less expensive materials of kitchen utensils and equipments.
A Stainless Steel B. Aluminum  C. Glass D. Wood
22. Accurate techniques in measuring are as important as the tools for measuring, if you encounter this step of
placing the graduated measuring cup on flat and level surface and hold the cup firmly and pour the desired
amount of liquid into the cup , then lean over and view the liquid at eye level to make sure it is the proper
amount. What ingredient is being measured?
A. Rice B. Flour C. Liquid D. Solid Fats
(23-25) Given are the responsibilities of an owner/worker in an establishment / workplace, identify the needed
responsibility in the given situation.
A. Protecting your property from fire.
B. Protecting your property from natural hazards.
C. Protecting your property from crime.
23. Prepare a flood plan for a business.
24. Cooking ranges, boilers, and deep-fat fryers without fitted thermostats or emergency cut-off valves to turn
off.
25. Consider putting shop-fronts with grills to deter smash and grab raiders.

        Given the ingredients of Chicken Guisado recipe and its estimated unit cost, compute for the total
purchase cost and impose a 50% mark- up to determine the selling price of your product that yields 24
servings.
Item Unit Cost Total Peso Mark- Selling
Cost up Price/yield
2kl. chicken 115.00/kl. 230.00
1 head garlic 50.00/kl(20pcs) 2.50
4tbsp. soy sauce 15.00/bottle(approx. 32T) 1.90
1tsp.groundblack 1.00/small pack(1tsp/pck.) 2.00
pepper
½ cup vinegar 12.00/bottle (2cups/btl) 3.00
2tbsp.cooking oil 40.00/bottle (32Tbsp) 2.50
TOTAL 26. 27. 28.
26. How much is the total cost?
A. 241.90 B. 242.00 C. 243.10 D. 244.00
27. If 50% impose for mark- up, how is the total mark up?
A. 122.95 B. 120.95 C. 121.95 D. 123.95
28.  If the formula of Total Cost + Peso Mark-Up is used in getting the selling price per serving, how much
is the 
                    No. of Yields
selling price per yield?
A. 16.00 B. 16.10 C. 15.12 D. 15.10    
(29-31) There are times that we are running out of ingredients. Give the substitution of the given measured
ingredients.
29.1 cup brown sugar
A. 1 cup granulated sugar B. 1 cup powdered sugar   C. 1 tsp. flour D. 1 cup cream
30. 1 tsp. lemon juice
A. ½ tsp. vinegar B. ½ tsp. lemon extracts   C. 1tbsp.lemon peel   D. 1tbsp.juice
31. 1 cup marshmallow miniature
A. 7 large marshmallow B. 8 large marshmallow   C. 9 large marshmallows    D. 10 large
marshmallows
32. What is the aim of Occupational Health and Safety -OHS Standards?
A. To provide at least the minimum acceptable degree of protection that must be afforded to every worker
in the relation to the working.
B. To serve as member of the Health and Safety.
C. To follow safety policies.   
D.  To report unsafe condition and practices to safety committee.
33. Are the alert signs that helps in indication various hazards ahead, it helps in reducing accidents at
workplace and on road side.
A. hazards B. safety signs C. risk D. injury
34. What is the importance of Occupational Health and Safety (OHS) goal to the welfare of people at work.
 A.  Prevent illness and injury
B.  Reduces health and safety hazards.
C.  Avoid serious consequences.
D. All of the choices
35. In order to protect the establishment it is important to fix electrical wiring this is to avoid the danger of
____________.
A. falls B. collision C. electric shock D. slips
36. The workers should be guided in the proper storage of these items to avoid accident or even death. Which
items are referred to?
A. Detergents B. chemicals C. condiments D. cutlery
37. Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent
recontamination prior to use. After using electronic equipment, what is the proper thing to do?
A. Soak after using in soapy water.
B. Air – dry in a drying rack.
C. Use damp cloth in cleaning.
D. Return to their designated storage places.
38. Assessing risk had steps to follow in order to prevent from any casualties in the workplace. Which of the
following steps is the first thing to do?
A. Identify hazards
B. Analyze or evaluate the risk associated with that hazard.
C. Determine appropriate ways to eliminate or control the hazards
 D. All of the choices
39. Kitchen tools and equipment are made of different material. What is the name of the special coating
applied to the inside of some aluminium or steel pots that helps food from not sticking to the pan.
A. glass B. Teflon C. cast iron D.  wood
40. A kitchen tool use to open canned goods.
A. Bottle opener B. can opener C. cartoon opener D. grater