TABLE OF SPECIFICATION IN GRADE 7

Third Summative Test

TLE (Commercial Cooking Exploratory Course)
LEARNING COMPETENCIES NO. OF NO.OF KNOWLEWDGE PROCESS/SKILSS UNDERSTANDING TOTAL
DAYS ITEMS (EASY) (AVERAGE) (DIFFICULT)
TAUGHT
1. Utilize kitchen tools 4 14 1 ,6, 7, 8-14 11
and equipment
2. Maintain kitchen 3 9 2-5 15-18 19 9
tools, equipment and
working area
3. Store and stack 1 3 20-22 3
kitchen tools and
equipment
4. Carry out 3 6 24-25 33-35 23 6
measurement and
calculation in a
required task
5. Calculate cost of 2 7 36-38 29-30 26-28
production 7
6. Read and interpret 3 9 39-40 41 37-42 9
kitchen layout
7. Create kitchen layout 3 46-50 43-45 8
8

8. Identify hazard and 3 10 53-60 7

risk
9. Control hazard and
risks
21 60 10 40 10 60

Prepared by: Checked and Reviewed by:

CRISTINE N. SEGUBIENSE RAYMOND G. LOLO

TLE Teacher School Head
 MALABIGA HIGH SCHOOL
Malabiga, Libon, Albay
SY 2021-2022
Third Summative Test in TLE7
7-OXYGEN

Name SCORE

I -Multiple Choices: Read and understand very well the questions. Encircle the letter of the correct answer.
1. The tools, utensils , and equipment are made of different materials . This materials is the most popular,
attractive and less expensive and the best for all around-use.
a. Aluminum c. Cast iron
b. Stainless steel d. Plastic
2. It is used especially for baking dishes, casseroles and measuring cups.
a. Cast iron c. Plastic and hard rubber
b. Ceramic and heat proof glass d. Glass
3. A more complicated tool that may refer to a small electrical appliance.
a. Tools c. Equipment
b. Implements d. Cleaning
4. A kitchen tool which is specifically designed for pulping garlic for cooking.
a. Baster c. Flipper
b. Colander d. Garlic presser
5. It is used to grate , shred , slice , and separate foods.
a. Grater c. Double boiler
b. Dredgers d. Potato masher
6. A must for all types of kitchen tasks , from peeling an onion and slicing carrots , to carving a roast or turkey
often referred to as cook’s chef’s tools.
a. Kitchen knives c. Measuring cups
b. Kitchen shears d. Potato Masher
7. These are used to measure smaller quantities of ingredients come in variety of sizes , shapes, materials and
colors.
a. Measuring cups c. Pasta Spoon
b. Measuring spoon d. Seafood serving tools
8. A rubber or silicone tools to blend or scrape the food from the bowl.
a. Scraper c. Dredgers
b. Baster d. Graters
9. A wooden or plastic board where meats and vegetables can be cut.
a. Colanders c. Dredgers
b. Cutting boards d. Baster
10. A special coating applied to the inside of some aluminum or steel pots and pans that helps food from not
sticking to the pan.
a. Teflon c. Hard rubber
b. Cast iron d. Ceramic
11. A kitchen essentials used for creaming , stirring , and mixing that made of a hard wood.
a. Wooden spoon c. Spoons
b. Whisk for blending , mixing d. Vegetable peeler
12. It is used for whipping eggs or batter , and for blending gravies , sauces , and soups.
a. Wooden spoon c. Spoons
b. Whisk for blending , mixing d. Vegetable peeler
13. A solid , slotted , or perforated. Made of stainless steel or plastic .
a. Wooden spoon c. Spoons
b. Whisk for blending , mixing d. Vegetable peeler
14. It is used to scrape vegetable , such as carrots and potatoes and to peel fruits.
a. Wooden spoon c. Spoons
b. Whisk for blending , mixing d. Vegetable peeler
15. It is used when temperatures must be kept below boiling, such as for egg sauces , puddings , and to keep
foods warm without overcooking.
a. Double boiler c. Funnel
b. Potato masher d. Handy poultry & roasting
16. It makes easier to lift a hot roasted turkey from the roaster to the serving platter, without falling apart.
a. Double boiler c. Funnel
b. Potato masher d. Handy & poultry roasting
17. It enables you to more easily grab and transfer larger food items, poultry or meat portions to a serving
platter, to a hot skillet or deep fryer or to a plate.
a. Serving spoons c. soup ladle
b. Serving tongs d. Temperature scales
18. It is used to measure heat intensity.
a. Thermometer c. Aerometer
b. Temperature scales d. Perimeter
19. More complicated tools are called equipment. These are necessary in preventing bacterial infections from
foods.
a. Refrigerators c. Microwave oven
b. Auxiliary equipment d. Blender
20. These are equipment used to chop , blend , mix, whip , puree , grate and liquefy all kinds of food.
a. Refrigerators c. Microwave oven
b. Auxiliary equipment d. Blender
21. It is the process of removing food and other types of soil from a surface , such as dish , glass ,or cutting
board.
a. Cleaning c. Sterelizing
b. Sanitizing d. Sanitizer testing
22. It is done using heat , radiation or chemicals.
a. Cleaning c. Sterilizing
b. Sanitizing d. Sanitizer testing
23. Accurate techniques in measuring are as important as the tools for measuring. Which of the following
procedure in measuring ingredients is correct?
a. In measuring rice and flour. Fill the cup to overflowing, level – off with a spatula.
b. Shake the dry measuring cup to level off ingredients
c. Fill with your hands the cup to overflowing level
d. Cup should stand on a slightly sloping surface
24. The abbreviation of teaspoon is tsp, ____________ for tablespoon.
a. lb c. ounce
b. pound d. oz
25. What is the abbreviation of pound?
a. lb c. ounce
b. pound d. oz
26. Noel measure ¼ cup of rice for his “goto” which is equal to 4 T. How many tablespoons does he need if he
will measure 1 cup of rice?
a. 16 T. b. 32 T. c. 8 T. d. 10 T.
27. If 1 tablespoon is equals to 3 teaspoon, how many teaspoons is equals to 2 tablespoon?
a. 3 t. b. 6 t. c. 9 t. d. 12 t.
28. Nena measures 2 cups vinegar which is equal to 1 pint soy sauce. How many pints of soy sauce if she
measures 6 cups of vinegar?
a. 3 pints b. 6 pints c. 5 pints d. 9 pints
Direction: Use the formula in converting degrees Centigrade to degrees Fahrenheit and to convert degrees
Fahrenheit to degrees Celsius
a. Centigrade to Fahrenheit °F = 1.8°C+32 Fahrenheit to Centigrade °C = ( °F-32) 0.56
31.What is the equivalent of 50°C to °F?
b. 122 °F b. 150°F c. 170°F d. 100 °F
32. What is the equivalent of 80°C to °F?
a. 230°F b. 266°F c. 176°F d. 212°F
33. What is the equivalent of 140°F to °C?
a. 60°C b. 40°C c. 80°C d. 100°C
34. What is the equivalent of 500°F to °C?
a. 200°C b. 150°C c. 230°C d. 262 °C
35. What do you call the difference between how much an item costs you and how much you sell that item?
a. Markup
b. Calculate
c. Percentage
d. Unit cost
For 36-37
Complete the table.
Item purchase cost selling price peso markup percentage markup
Cup cake 7.00 10.00 ___________ _______________
36. What is the peso mark up?
a. 2.00 b. 3.00 c. 4.00 d. 5.00
37. What is the percentage markup?
 a.25% b. 30% c. 35% d.40%
38. Doing the job in the easiest , simplest and quickest way refer to ______________.
a. Work simplification
b. Work flow
c. Work triangle
d. Work station
39. These were work is done most efficiently when it flows in a natural progression , either from left to right or
right to left.
a. Work simplification
b. Work flows
c. Work triangle
d. Work station
40. It is an imaginary line drawn from each of the three primary work stations in the kitchen, and avoid traffic
flow problems.
a. Work simplification
b. Work flows
c. Work triangle
d. Work station
41. It simply means a specific work area where a particular kind of food is produced or a specific job is done.
a. Work simplification
b. Work flows
c. Work triangle
d. Work station
42. There are three primary kitchen work stations which create the work triangle .
These station is everyone’s least favorite activity where it is one of the most important in kitchen.
a. The Food storage station
b. The Preparation
c. The Clean-up station
d. The cooking station
43. Your refrigerator and pantry are the major items here, cabinetry like lazy susan or swing- out pantry units
adds function and convenience.
a. The food storage station
b. The preparation/cooking station
c. The clean up station
d. The laundry station
44. Your range , oven , microwave and smaller appliances are found in this area.
a. The food storage station
b. The preparation/cooking station
c. The clean up station
d. The laundry station
45. Which of the following is NOT belong to the three primary kitchen work station?
a. The food storage station
b. The preparation/cooking station
c. The clean-up station
d. The laundry station
46. This kitchen shape is one of the most flexible , and most popular , providing a compact triangle.
a. L-Shape kitchen
b. The Island option
c. The G-shaped kitchen
d. The Corridor/Gallery Kitchen
47. These are extremely popular in homes today and can not only keep work areas traffic – free , but also create
a wealth of extra counter and storage space.
a. L-Shape kitchen
b. The island option
c. The G-shaped kitchen
d. The Corridor/Gallery
48. Built very much like the U-Shaped with the addition of an elongated partial wall and it offers a great deal of
space.
a. L-Shape kitchen
b. The island option
c. The G-Shaped kitchen
d. The Corridor/Gallery
49. This style kitchen makes the most out of a smaller space.
a. L-Shape kitchen
 b. The Island option
c. The G-Shaped Kitchen
d. The Corridor/Gallery
50. Designed for homes or apartments , the single wall kitchen offers a very open and airy feel.
a. The sing wall/ Pullman Kitchen
b. The U-Shaped Kitchen
c. The L-Shaped
d. The Island Option
For number 40-50
II-Directions: Select the letter with best answer that will identify the type of hazard/ accident in the
workplace. Write the letter of the correct answer on the space provided.
A. Protecting your property from fire
B. Protecting your property from natural hazards
C. Protecting your property from crime
D. Protecting your staff and visitors from accidents
E. Legislation that may affect your business
51. Cooking ranges, boilers and deep – fat fryers without fitted thermostats or emergency cutoff valves to turn
off.
52. Non-visual inspections of all portable electrical items and electrical wiring
53. Prepare a flood plan for your business
54. Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders
55. Keeping the premises clean, tidy , congestion-free and well lit will go along way to preventing most of this
type of accident
56. Do make aisles and passageways sufficiently wide for easy movement and keep clear at all times.
57. Clear up spillage promptly and post warning notices.
58. Manufacturing and packaging standards should pass the regulatory board
59. Only licensed electrical engineers should check and inspect electrical installation and wirings
60. A food establishment should be in free-flood area.

GOODLUCK & GODBLESS

Maam Theen
 TABLE OF SPECIFICATION IN GRADE 8
FOURTH Summative Test
TLE 8 (AGRICROP PRODUCTION EXPLORATORY COURSE)
NO. OF NO. KNOWLEDGE PROCESS/SKILLS UNDERSTANDING TOTAL
OF
LEARNING COMPETENCIES DAYS (EASY) (AVERAGE) (DIFFICULT)
TAUGHT ITEMS

Select and use farm tools 4 10 1-10 7

Select and operate farm 4 10 11-17 8

equipment

Perform preventive 4 3 18-20 6

maintenance

Perform estimation 3 5 47-51 6

Safe keep/dispose tools, 3 4 57-60 6

materials and outfit

Perform basic workplace 3 5 52-56 6

calculations

Interpret farm plans and 3 7 21-27 7

layout

Interpret irrigation plan and 3 3 28-30 8

design

Apply appropriate safety 10 31-40 6

measures in farm operations

27 60 10 40 10 60

Prepared by: Checked and Reviewed by:

CRISTINE N. SEGUBIENSE RAYMOND G. LOLO

TLE Teacher School Head
 MALABIGA HIGH SCHOOL
Malabiga, Libon, Albay
SY 2021-2022

FOURTH SUMMATIVE TEST in T. L. E. 8

Name Score

MULTIPLE CHOICES: Read and understand very well the questions. Encircle the letter of the correct answer
1. Farm tools, implements, and equipment play very important role in agricultural crop production. Which
of the following is an example of a digging tool?
a. Bolo c. Grub hoe

b. Crowbar d. Pruning shear

2. Hand tools are usually light and are used without the help of animals or machines. Which tool is used for
cutting grasses?
a. Shovel c. Crowbar
b. Bolo d. Mattock
3. What tool does NOT belong to the group?
a. Crowbar c. Shovel
b. Mattock d. Pruning Shear
4. Farm tools are very important in agricultural crop production because they _______
a. Make work easier c. Save time and effort
b. Make work faster d. All of the above
5. A tool with one end of its blade flattened and the other pointed at right angles to its handle is a ____
a. Mattock c. Bolo
b. Crowbar d. Spade
6. Which tool resembles the appearance of spoon and use for transferring soil?
a. Spade c. Spading fork
b. Shovel d. Grub hoe
7. What implement is being pulled by a working animal to till the land?
a. Harrow c. Disc plow
b. Native plow d. Disc harrow
8. An implement mounted to a tractor that is used to pulverize the newly plowed soil is a _________
a. Trailer c. Native plow
b. Disc harrow d. Disc plow
9. An open container with a single wheel at the front and two handles at the back used to transport things
a. Hand tractor c. Basket
b. Tractor d. Wheel barrow
10. Which of the following tools is used to harvest crops?
a. Knife c. Spade
b. Plow d. Basket
11. What is the used of sickle?
a. It is used for hauling trash, manures, fertilizers and other equipment
b. It is a hand-held agricultural tool with a variously curved blade typically used for cutting weed
c. It is used for watering seedlings and young plants
d. It is used for cutting bigger size post
12. It is used for cleaning the ground and levelling the top soil.
a. Rake c. Light hoe
b. Shovel d. Hand trowel
13. These are machineries used in crop production, land preparation, and in transporting farm inputs and
products. These ______________________ need a highly skilled operator to use.
a. Farm equipment c. Farm tools
b. Farm implement d. Preventive maintenance
14. What do you call the object that are usually light and are used without the help of animals and machine?
a. Farm equipment c. Farm tools/Hand tool
b. Farm implement d. Preventive maintenance
15. These are accessories pulled by animals or mounted to machineries to make the work easier and it
usually made of a special kind of metal.
a. Farm equipment c. Farm tools
b. Farm implements d. Preventive Maintenance
16. Which of the following are the farm implements?
a. Plows, harrow and rotavator
b. Hand tractor, four wheel tractor and water pump
c. Spade , shovel and rake
d. Pruning shears , light hoe and hand cultivator
17. What implement in tilling the land is being pulled by a working animal?
a. Harrow c. Rotavator
b. Native plow d. Disc harrow
18. These equipment are used to draw irrigation water from a source.
a. Water pumps c. Hand tractor
b. Four wheel tractor d. Rotavator
19. Which of the following statement is NOT true on proper use of shovel?
a. Keep feet wide apart. Place foot close to shovel.
b. Put weight on front foot. Use leg to push shovel.
c. Turn feet in direction of throw
d. Do not perform housekeeping
20. It is locating the position of plant in the field.
a. Layouting c. Monocropping
b. Intercropping d. Irrigation
21. What do you call the planting of other crop within the row of the main crop?
a. Layouting c. Monocropping
b. Intercropping d. Irrigation
22. Which of the following is the application of water to the soil by any other means than rainfall?
a. Layouting c. Monocropping
b. Intercropping d. Irrigation
23. Which of the following is NOT belong in the common types of planting or spatial arrangement?
a. Square c. Quincunx
b. Rectangular d. Diagonal
24. It is a method of planting in which seeds are directly planted on the ground in the farm or any growing
surface .
a. Direct seeding or direct planting c. Seed testing
b. Transplanting d. Seed germination
25. Which of the following vegetable are directly planted in the field?
a. Eggplant, lettuce, ampalaya
b. Pepper , snapbeans , tomato
c. Spinach , pechay , mustard
d. Squash , patola , pole sitao
26. It is refer to the practice of replanting an already established plant one location and moving it elsewhere.
a. Direct seeding/direct planting c. Seed testing
b. Transplanting d. Seed germination
27. Which of the following set of vegetable plant are transplanting plant?
a. Tomato , eggplant and pechay
b. Squash , cowpea , string beans
c. Bottle gourd , bitter gourd , ladies finger
d. Pole snap beans , mungbean , winged bean
28. The application of water to the soil by any other means than rainfall.
a. Irrigation c. Site assessment
b. Water storage d. Topographic data
29. This design of irrigation system water is applied to the field in either the controlled or uncontrolled
manner.
a. Surface irrigation c. Drip or trickle irrigation
b. Sprinkler irrigation d. Underground irrigation
30. Another design of irrigation system conveys water through pipes and applies it with a minimum amount
of losses.
 a. Surface irrigation c. Sprinkler irrigation
b. Sprinkler irrigation d. Drip or trickle irrigation
31. It is the potential for harm , or adverse effect on an employee’s health. Anything which may cause injury
or ill health to anyone at or near a workplace.
a. Chemicals c. Risk
b. Exposure d. Hazard
32. It is the likelihood that a hazard will cause injury or health to anyone at or near a workplace.
a. Risk c. Hazard
b. Exposure d. Chemicals
33. This occurs when a person comes into contact with hazard.
a. Risk c. Hazard
b. Exposure d. Chemicals
34. This includes floors, stairs, work platforms, steps, ladders, fire, slippery surfaces and prolonged noise.
a. Chemicals c. Psychosocial environment
b. Mechanical and or electrical d. Physical
35. In includes electricity , machinery , equipment , pressure vessel , dangerous goods, fork lifts and cranes
a. Mechanical/or electrical c. Biological
b. Chemicals d. Psychosocial environment
36. It includes chemical substances such as acids or poisons and those that could lead to fire or explosion,
like pesticides, herbicides, cleaning agents, dust and fumes from various processes such as welding
a. Chemicals c. Mechanical
b. Pyschosocial environment d. Biological
37. It includes bacteria , viruses , mold , mildew , insects , vermin animals
a. Biological c. Mechanical/Electrical
b. Chemicals d. Psychosocial
38. It includes workplace stressors arising from a variety of sources
a. Psychosocial environment c. Chemicals
b. Biological d. Mechanical/Electrical
39. It is the physical or environmental conditions of work which comply with the prescribed Occupational
health and Safety (OHS) standards and which allow the workers to perform his or her job without or
within acceptable exposure to hazards.
a. Safety c. Psychosocial environment
b. Biological d. Chemicals
40. It is the practices related to production and work process.
a. Occupational safety c. Psychosocial environment
b. Safety d. Biological
41. It entails proper design , preparation , and arrangement of raising crops and animals which reflect
aesthetic value and improvement of the environment.
a. Agriculture c. Horticulture
b. Agronomy d. Organic Farming
42. Who introduced the crude method of agriculture “kaingin” known as “slash and burn”?
a. Aetas c. Pygamies
b. Indonesians and Malay d. Negritos
43. ____________________________ can reduce the number and severity of farm work related injuries
and illnesses.
a. Personal Protective Equipment
b. Occupational Safety
c. Psychosocial Environment
d. Spraying Chemicals
44. Protect your vision with appropriate _____________________ when applying pesticides, working in
the shop ,or in heavy dust conditions.
a. safety eyewear c. hard hat
b. acoustic earmuffs d. correct respiratory equipment
45. Protect your head with a ___________________ when performing construction work, trimming trees,
repairing machinery and doing other jobs with head injury risks.
a. safety eyewear c. hard hat
b. acoustic earmuffs d. correct respiratory equipment
46. Protect your hearing with _______________________ when operating noisy equipment such as grain
dryers, feed grinders, older tractors, chain saws.
 a. safety eyewear c. hard hat
b. acoustic earmuffs d. correct respiratory equipment
47. What is the volume of a block if the given length is 4cm, width is 3cm and the height is 2 cm?
a. 24 cm3 c. 34 cm3
b. 14 cm3 d. 44 cm3
48. How are you going to compute the area of a RECTANGLE?
a. length multiply by width c. base multiply by height divide by two
b. Pi multiply by d2 and divide by 4 d. base + top multiply by height and divide by two
49. Which of the following is the formula in getting the area of a CIRCLE?
a. A= 0.5 x base x height c. A = ¼ ( ¶ x d2 )
b. A = 0.5 ( base + top) x height d. A = length x width
50. What is the area of a square if the given length 5cm and width 3cm?
a. 17cm2 c. 25cm2
b. 15cm 2
d. 20cm2
51. Calculate the surface area of a triangle with the base of 4cm and with the height of 3cm.
a. 6 cm2 c. 16 cm2
b. 26 cm 2
d. 5 cm2
52. How many oranges are 1% of a total of 300 oranges?
a. 3 oranges c. 30 oranges
b. 300 oranges d. 3,000 oranges
53. How many cows is 6% of 100 cows?
a. 16 cows c. 26 cows
b. 10 cows d. 6 cows
54. The word “percentage” means literally “per hundred”, in other words one percent is the one hundredth
part of the total. Which of the following is NOT correct in writing 5 percent?
a. 5% c. 0.05
b. 5/100 d. 5.5
55. The surface area of a CIRCLE is calculated by the formula A= ¼ ( ¶ x d2 ) whereby d is the diameter of
the circle and ¶ a Greek letter pronounced as _________.
a. Bi c. Li
b. Di d. Pi
56. What is the surface area of a Rhombus, base 3.5 cm and height 3cm?
a. 10.5 cm2 c. 15.5 cm2
b. 20.5 cm 2
d. 25.5 cm2
57. The primary function of farm irrigation systems is to supply crops with irrigation water in the quantities
and at the time is needed. The following are the functions of farm irrigation EXCEPT :
a. Diverting water from the water source
b. Conveying it to individual fields within the farm
c. Providing a means for measuring and regulating flows
d. It damage crops , delaying fruit, bud development and wind erosion.
58-60 Give the Different Designs of Irrigation Systems.
58.
59.
60.

GOODLUCK AND GODBLESS!!!

Maam Theen