_____________ NATIONAL HIGH SCHOOL

(town/city/province)
S.Y. ________

____ PERIODICAL TEST IN TLE GR. 7/8

(COMMERCIAL COOKING)

I. Multiple Choice. Read the questions carefully and choose the correct answer. Write the letter on your answer sheet.
1. It is the most popular, lightweight, attractive and less expensive.
a. Aluminum b. stainless steel c. cast iron d. glass
2. It is the most popular material used for tools and equipment, but is more expensive.
a. Aluminum b. stainless steel c. cast iron d. glass
3. It is sturdy but must be kept seasoned to avoid rust.
a. Aluminum b. stainless steel c. cast iron d. glass
4. It is good for baking but not practical on top or surface cooking.
a. Aluminum b. stainless steel c. cast iron d. glass
5. It is a special coating applied inside of some aluminum or steel pots and pans.
a. ceramics b. cast iron c. Teflon d. hard plastic/rubber
6. Many of these baking dishes are decorated and can go from stove or oven to the dining table.
a. ceramics b. cast iron c. Teflon d. hard plastic/rubber

7. a. freestanding sink 8. a. freestanding sink

b. toilet b. toilet
c. fridge c. fridge
d. stove or range d. stove or range

9. a. freestanding sink 10. a. freestanding sink

b. toilet b. toilet
c. fridge c. fridge
d. stove or range d. stove or range

II. Matching Type Test. Read the questions carefully found in Column A. Choose the best answer found in Column B. Write
the letter only on your answer sheet.

A B
____ 1. 2 tablespoons = _____ ml. a. 500
_ 2. ¼ cup = _____ fluid ounces b. 2
____ 3. 30 inches = _____ cm c. 30
_ 4. 250 ⁰F = _____ ⁰C d. 2
____ 5. 260⁰C = _____ ⁰F e. 77
_ 6. Fill the cup to overflowing, level-off with a spatula or with a straight edged knife. f. 120
____ 7. Spoon into cup and level off with a spatula. Do not pack or tap it down. g. Sifted flour
_ 8. Pack into cup just enough to hold its shape when turned out off cup. Level off with h. Refined sugar
____ a spatula before emptying. i. Brown sugar
_ 9. Hold the cup firmly and pour the desired amount or liquid into the cup. j. Rice and flour
____ 10. Sift flour 2 or 3 times. Spoon into the cup overflowing, level off with a spatula. k. Liquid ingredients
_ l. Solid ingredients
____
_
____
_

____
_
____
_

I. Identification. Identify the names of the following kitchen utensils/tools and equipment. Choose from the lists of
answers below.
 1. 2. 3. 4. 5.

6. 7. 8. 9. 10.

11. 12. 13. 14. 15.

16. 17. 18. 19. 20.

potato masher garlic press funnels colander

electric bowl mixer microwave rotary eggbeater scraper
graters kitchen knives coffee maker serving spoon
tongs cutting board two-tine fork dredgers
blender measuring cups and spoons flippers refrigerator
seafood serving tools shears sharpening steel double boiler

IV. Computation. Complete the following table. Show your solution at the back of your answer sheet. “NO” solution will be
considered wrong.

ITEMS PURCHASE COST/BUYING PRICE (₱) SELLING PRICE (₱) PESO MARK-UP (₱) % MARK-UP
Bibingka 10 12 (1)
Cup Cake 12 13 (2)
Pulvoron 3 4 (3)
Chicharon 25 30 (4)
Yellow Corn 15 18 (5)

V. Essay. Read and understand each and every instruction per item. Write your answer on your answer sheet.

1 – 5. What is the difference between cleaning and sanitizing? Cite an example. (5 points)
6 – 10. When can you say that you have a clean, sanitized and organized kitchen premises? Explain your answer. (5 points)

VI. Creating. Sketch your own kitchen layout based on your preference and answer the question: Why did you choose this
lay-out? Explain your answer. (5 points). Place it on your answer sheets.

Prepared by: TLE GR.7/8 EXP. TEACHERS