COMMERCIAL COOKING 7

WEEKLY SUMMATIVE TEST(Module4)

Name:______________________________________YR/Sec.______________Score___________

Test I.

I. Directions: Fill the blanks with the correct word or group of words that make the statement complete
and correct.

1. Ingredients which are measured by volume and by weight demand _____________________

measuring tools or equipment.

2. Refrigerators are operated by electricity. The unit that does the ___________is underneath the box
behind the grill.

3. In preparing foods on the range or in the fryer, heat is transferred by_______________.

4. Brown sugar is _____________ into the measuring cup before leveling off.

5. Spring scales should be adjusted so that pointer is at __________.

Test II.
Direction: Write the abbreviations of the following measurements.
1. Cup=______

2. Ounce=_____

3. Tablespoons=_________

4. Teaspoon=___________

5. Pounds=______________

Test III.
Direction: Write the equivalent measurements of ingredients
1. 1 kl=_____lbs

2. 16 tbsps=_____c

3. 1 oz=______tbsps

4.1 lb=______oz

5. 4 qt =______gal

Test IV
Direction: Compute and convert the following measurement of ingredients given below.

1. 1 oz milk=____g

2. 4 tbsps. =______ oz

3. 3 tsps. baking powder=_____ tbsps..

4. 250˚F=_____˚C

5. 1 c=______ ml