LUNA NATIONAL HIGH SCHOOL

Luyao, Luna, Isabela

FIRST QUARTER EXAMINATION

TLE-COOKERY 7

MULTIPLE CHOICE

Direction: Read and analyze each question. Shade the letter of the correct answer on the answer
sheet provided.

1. Which of the following is a must to all types of kitchen tasks, from peeling an onion and
slicing carrots, often referred to as cook’s or chef’s tool.
a. Spatula c. Chopping board
b. Scraper d. Kitchen knife
2. What tool in the kitchen is used for turning food items?
a. Soup ladle c. Flipper
b. Baster d. Colander
3. It is a kitchen essential used for creaming, stirring and mixing that is made of a hard wood.
a. Wooden spoon c. Scraper
b. Measuring cups d. Grater
4. This is a wooden or plastic board where meats and vegetables can be cut.
a. Dredgers c. Colanders
b. Cutting boards d. Emery boards
5. It is used when temperatures must be kept below boiling, such as for egg sauces,
puddings, and to keep foods warm without overcooking.
a. Colanders c. Double broilers
b. Dredgers d. Scrapers
6. A utensil consisting of a small, shallow bowl on a handle, used in preparing, serving, or
eating food.
a. Serving tongs c. Seafood serving tools
b. Serving spoons d. Soup ladle
7. This is used for whipping eggs or batter, and for blending gravies, sauces, and soups.
a. Whisks c. Wooden spoons
b. Spoons d. Soup ladle
8. 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. Grater c. Scraper
b. Aluminum d. Teflon
9. Which of the following is used in measuring dry ingredients?
a. Measuring cups c. Wooden spoon
b. Measuring spoons d. Jugs
10. This knife is used to section raw meat, poultry, and fish. It can be used as a cleaver to
separate small joints or to cut bones.
a. Paring knife c. Butcher knife
b. Boning knife d. French knife
11. This kitchen equipment is used to chop, blend, mix, whip, puree, grate, and liquefy all kinds
of food.
a. Blender c. Freezers
b. Microwave oven d. Temperature scales
12. Which of the following is a kitchen tool which is specifically designed for pulping garlic for
cooking?
a. Garlic presser c. Scraper
b. Grater d. Teflon
13. It is also called a vegetable strainer which is essential for various tasks from cleaning
vegetables to straining pasta or tin contents.
a. Colanders c. Double broilers
b. Dredgers d. Scrapers
14. Which of the following is used periodically on mineral deposits and other soils that
detergents cannot remove?
a. Detergents cleaners c. Abrasive cleaners
b. Solvent cleaners d. Acid cleaners
15. It is used to measure serving of soft foods, such as fillings, ice cream, and mashed potato.
a. Scales c. Shears
b. Scoops d. Spoons
16. What chemical sanitizer is nontoxic, odorless, colorless, noncorrosive, nonirritating, and
stable to heat and relatively stable in the presence of organic matter?
a. Iodine c. Quaternary Ammonium Compounds
b. Chlorine d. Acid
17. Which of the following is NOT true in cleaning and sanitizing kitchen tools and equipment?
a. All utensils must be thoroughly dried before they are re-used.
b. Cleaning will remove most of the dangerous bacteria present in the utensils.
c. Utensils need to be thoroughly washed in cold soapy water.
d. Follow the instructions on the sanitizer’s container carefully.
18. Which of the following is the correct order in cleaning kitchen tools? Refer to the table
below.
I. Air Drying II. Preparation
III. Washing/Cleaning IV. Sanitizing
a. IV-I-III-II c. I-II-III-IV
b. II-III-I-IV d. III-I-IV-II
19. Which of the following is NOT correct in storing kitchen tools and equipment?
a. It is okay to store wooden spoons even when wet.
b. After cooking, soak used cake pans and muffin tins in cold water with dishwashing
solution to soften the baked-on or burnt food.
c. Both a and b
d. None of the above.
20. Which of the following cleaning tools is NOT used in cleaning the kitchen premises?
a. Brooms sticks c. Bucket
b. Cleaning rugs d. Water
21. When storing and stacking kitchen tools and equipment, we need to follow the following
EXCEPT _______.
a. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While you're at it,
wipe off any stray spatter from the countertops and nearby areas.
b. Make sure all wooden spoons and accessories are wet before storing.
c. Cups, bowls, and glasses shall be inverted for storage.
d. In organizing kitchen cabinet, put all tools or equipment you always used on easy to
reach place.
22. What are the three main steps in cleaning and sanitizing cleaning tools?
a. Preparing, cleaning, and air drying c. Cleaning, drying, storing
b. Cleaning, air drying, and sanitizing d. Preparing, cleaning, and sanitizing
23. Which of the following statements is the last procedure in cleaning the kitchen premises?
a. Fill a few bowls with about 1/2 cup each of baking soda. Place these around your
kitchen to absorb odor and keep the kitchen smelling fresh.
b. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp cleaning rag.
 c. Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper
and wiping down surfaces with a cleaning rag.
d. Make an all-purpose cleaner in a spray bottle
24. Which of the following ingredient is measured when sifting 2 to 3 times, spooning into the
cup overflowing, and levelling off with a spatula?
a. Brown sugar c. Refined sugar
b. Sifted flour d. Butter/margarine
25. Which of the following is the procedure in measuring brown sugar?
a. Dip measuring spoon then level off using straight edge of knife.
b. Pack into cup just enough to hold its shape when turned out off the cup.
c. Place the glass or plastic cup with graduated markings on the side.
d. Weigh with the use of weighing scale the needed amount.
26. Marina is about to cook adobo when she noticed that she had ran out of cooking oil. Which
of the following ingredients should Marina use to substitute cooking oil?
a. Margarine or butter c. Soy sauce
b. Water d. none
27. Loren wants to bake a cake, so she searched for a recipe on the internet. It says there that
she needed first an all-purpose flour. What measuring tool does Lorena need to measure
the flour?
a. Measuring spoons c. Jugs
b. Measuring cups d. Scale
28. 1000 ml = ________L
a. 1.5 L b. 1 L c. 0.1 L d. 2 L
29. 30 ml = ________tbsp
a. 2 tbsp b. 2.5 tbsp c. 3 tbsp d. 1 tbsp
30. 5 ml = _________ tsp
a. 1 teaspoon b. 2 teaspoon c. 3 teaspoon d. 4 teaspoon
31. 1 cup = __________ml
a. 60 ml b. 85 ml c. 125 ml d. 250 ml
32. 1 kg = ________ g
a. 500 g b. 1000 g c. 1500 g d. 2750 g
33. It is the difference between how much an item cost you and how much you sell the item.
a. Profit b. markup c. selling price d. markup percentage
34. It is the most important measurement in determining the success of a business.
a. Profit b. markup c. selling price d. markup percentage
35. Deana went to the market to purchase one kilo mango fruit. What do you call the
amount/cost paid by Deana in purchasing the mango fruit?
a. Buying price b. markup c. selling price d. markup percentage
36. Farah bought a pack of pulvoron from the market for 3 pesos each and sold it to her
classmates for 5 peso each. What is the term for the new price of the pulvoron made by
Farah?
a. Buying price b. markup c. selling price d. markup percentage
37-41. Refer to the table below in answering the following questions.
Items Buying Price Selling Price Peso markup Markup Percentage
Cupcake 4.00 6.00
Chicharon 40.00 20.00 67%
Buko 25.00 10.00
37. How much is the peso markup of cupcake?
a. 5. 00 b. 2.00 c. 3.00 d. 1. 00
38. What is the selling price of chicharon if it has a markup of 20.00?
a. 40.00 b. 50.00 c. 60.00 d. 70.00
39. What is the rate added to the cupcake if it has a 2.00 markup?
a. 20 % b. 30% c. 40% d. 50%
40. What is the buying price of buko?
a. 5.00 b. 10.00 c. 15.00 d. 20.00
 41. What is the markup percentage of buko?
a. 10% b. 15% c. 20% d. 25%
42-50. Identify the responsibilities of a worker or an owner of a business in protecting
the people from possible hazard/risk in the workplace based on the statement on each
item. Choose your answer from the box.
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.
42. Cooking ranges, boilers, and deep-fat fryers without fitted thermostats or emergency cutoff
valves to turn off.
43. Non-visual inspections of all portable electrical items and electrical wiring.
44. Prepare a food plan for your business.
45. Consider putting shopfronts with grilles or shutters to deter smash and grab raiders.
46. Keeping the premises clean, tidy, congestion-free, and well-lit will go a long way to
preventing most of this type of accident.
47. Do make aisles and passage ways sufficiently wide for easy movement and keep clear at
all times.
48. Clear up spillage promptly and post warning notices.
49. Only licensed electrical engineers should check and inspect electrical installations and
wirings.
50. A food establishment should be in a free-flood area.

Prepared by: Checked by: Approved:

SARAH JOY A. MADRID VIC ARTHUR P. VELASCO ROLAND CIPRIANO

Teacher Master Teacher I Head Teacher III

Noted:

VILMA C. DAYRIT, EdD

Secondary School Principal IV