First Quarter Examination

Technology and Livelihood Education 8 (Home Economics)

Table of Specifications

Topic Number of Item BLOOM’S TAXONOMY (Level of Difficulty) T

COOKERY Items Number O
T
A
L
E
v
a
Ap l
Under Anal
Rememberi pl u
standi yzin Creating
ng yi a
ng g
ng t
i
n
g
Lesson 1-Basic Concepts 10 1-10 1-8 9-10 10
in Cookery
Lesson 2- Entrepreneurial 10 11-20 11-15 17-19 20 10
Competencies
Lesson 3-Kitchen Tools, 10 21-30 21-22 23 24-30 10
Equipment, and
Paraphernalia
Lesson 4-Maintenance of 10 31-40 31-34 35 36-39 40 10
Kitchen Tools, Equipment
and Paraphernalia

Respectfully Submitted:

Lucelyn L. Capoy, LPT

Subject Teacher, Technology and Livelihood Education 8
09285303852

Noted:

EPIFANIA A. VILLEGAS. ED. D.

Managing Directress, BMALV

Our LEARNERS today, the LEADERS of tomorrow!

The school where affordability meets quality education.
 First Quarter Examination
Technology and Livelihood Education 8 (Home Economics)

Name:___________________________________________Date:_________________________Score: ______________
Read the questions carefully and encircle the best answer.

1. It is defined as a “chemical process” of mixing the ingredients; the application and withdrawal of heat to raw ingredients to make
it more digestible, palatable, and safe for human consumption.
A. Boiling B. Electricity C. Cookery D. Handicrafts

2. It is a substance suitable for consumption as food.

A. stuff B. food stuff C. clutter D. chef

3. A ___is a professional that mixes or bakes necessary ingredients to produce bread or to create new recipes.
A. chef and cook B. bread and pastry chef C. baker D. bartender

4. Mix drinks and serve customers directly or through wait staff. He or She must know and create drink recipes.
A. Head Waiter B. Bartender C. Table Busser D. Personal Chef

5. A ___ prepares and cooks many dishes of food according to the sizes and types of the institutions.
A. Cafeteria Chef B. Short Order Cook C. Preparation Chef D. Food Supervisor

6. A ___ maintains the ingredients like vegetables, fruits, and meats ready to cook or serve.
A. Preparation Chef B. Food Supervisor C. Cafeteria Chef D. Short Order Cook

7. A ___ measures, mixes, and cooks food according to the recipes and needs of the customers.
A. Bread and Pastry Chef B. Bartender C. Chef and Diner Cook D. Chef and Cook

8. A ___ takes care of the health of customers through planning the food and nutrition programs.
A. Food Diet and Nutrition Chef C. Food Supervisor
B. Preparation Chef D. Cafeteria Chef

9. The following are some of the careers in cookery except:

A. Restaurant Management C. Chef
B. Programmer D. Food Photographer

10. Some are the reason why we cook food except:

A. Helps make the food more digestible C. Helps to provide a balanced meal
B. Cooking partly sterilizes food D. Introduces same color and taste of food

11. Which personal characteristic of successful entrepreneurs reflects that successful entrepreneurs work until the job is done?
A. Inquisitive B. Efficiency Orientation C. Persistent D. Creativity

12. He does things before being asked or forced by the events.

A. Looking for opportunities C. Information seeking
B. Initiative D. Persistence

13. They believe in excellence. They act to do things that meet or beat existing standards of excellence.
A. Commitment to work C. Concern for quality products
B. Information seeking D. Efficiency orientation

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The school where affordability meets quality education.
14. An individual who would like to engage in any business must possess a strong faith in his / her ability and capabilities in
dealing with the different problems that she might encounter in running a business.
A. Persistence B. Hardworking C. Self – confidence D. Committed
15. ___ is a tool that you can use to think about where you will be in your career and the directions you could take.
A. STEAL B. SWOT C. SWEAT D. TOS

16. The acronym SWOT stands for ___.

A. Strengths-Weaknesses-Options Threats
B. Strengths-Weaknesses-Opportunity-Testing
C. Strengths-Weaknesses-Operations-Tactics
D. Strengths-Weaknesses-Opportunities-Threats

17. What are the factors that SWOT analysis considers?

A. The internal factors only C. Both internal and external factors
B. The external factors only D. All of these

18. When formulating a business idea, it is important to identify the ______of consumers.
A. Wants B. Needs and Wants C. Needs D. None of these

19. Identify which of the examples is a Weakness.

A. The place is quite expensive. C. Good in public speaking.
B. Have a supportive parent. D. Lack stress management skills.

20. Which of these statements is true about SWOT Analysis?

A. Specifying the objective of the business venture
B. Identifying the external factors that are favorable and unfavorable to achieve the objective
C. Identifying the internal factors that are favorable and unfavorable to achieve the objective
D. All of these

21. An oven that cooks using tiny energy waves is called a ___ oven.
A. broiler B. convectional C. microwave D. tabletop

22. This handheld tool is used to smoothly blend ingredients, fold ingredients together, or whip cream.
A. kitchen stand mixer B. rubber spatula C. whisk D. dessert fork

23. Why is it important to cut food into uniformly sized pieces?

A. aesthetic appeal B. even cooking C. distribution of flavor D. easier to stir

24. Measure 2/3 cup shredded cheddar cheese with:

A. liquid measuring cup B. dry measuring cup C. measuring spoons D. measuring cup

25. Measure 1 teaspoon of lemon juice with:

A. liquid measuring cup B. dry measuring cup C. measuring spoons D. None of these

26. Elma wants to bake a cake, what equipment is she going to use to beat, stir and blend the ingredients?
A. oven B. electric mixer C. blender D. rotary egg beater

27. Roland will cook spaghetti for snacks. What tool will he use when he wants to drain the pasta?
A. slicer B. mixing bowl C. peeler D. colander

28. Anna is a baker who uses the traditional way of slicing bread and pastries. What do you think is the best knife to slice bread
and pastries?
A. Boning knife B. Chef’s knife C. French knife D. Bread knife

Our LEARNERS today, the LEADERS of tomorrow!

The school where affordability meets quality education.
29. Most of the time we meet common problems in cooking dishes like sunny side up egg and hotcake that sticks to the pan.
Which of this cookware is suitable for cooking hotcakes and eggs?
A. Frying Pan B. Teflon pan C. Stockpots D. Double boiler
30. Jasmine prepared a sandwich for her dad, which of the following pan did she use to grill the sandwich toppings?
A. muffin pan B. baking pan C. frying pan D. grill pan

31. ___is a process of removing food residue, dirt, and grease on surfaces.
A. Wiping B. Eating C. Shining D. Cleaning

32. Which of the following cleaning agents is used occasionally on tools and equipment with mineral deposits that detergents
cannot remove?
A. Detergent B. Acid Cleaner C. Solvent Cleaner D. Abrasive Cleaner

33. Which of the following factors of chemical effectiveness states that chemical sanitizers work best in lukewarm water?
A. Color B. Temperature C. Concentration D. Contact Time

34. What chemical sanitizer is highly effective on a variety of bacteria yet generally inexpensive?
A. Iodine C. Chlorine
B. Detergent D. Quaternary Ammonium Compound

35. In sanitizing items in hot water, the temperature of the water must be.
A. 135 degrees for at least 30 seconds C. 155 degrees for at least 30 seconds
B. 145 degrees for at least 30 seconds D. 165 degrees for at least 30 seconds

36. Which of the following DOES NOT apply to sanitize?

A. Washing the dishes with detergent
B. Steaming the used forks and spoons
C. Soaking empty jars in hot water with detergent
D. Applying chlorine solution in washing pots and pans

37. After sanitizing, dishes should always be ___dry.

A. Air B. Speed C. Towel D. Vacuum

38. Which of the following are the ways to sanitize surfaces and equipment in the kitchen?
A. Dusting and wiping C. Sweeping and scrubbing
B. Washing and drying D. Using chemicals and heat

39. Which of the following must be cleaned and sanitized before and after food preparation?
A. Equipment C. Food preparation surfaces
B. Utensils D. All of these

40. Every household has different techniques in cleaning and sanitizing to keep the kitchen healthy. Which of the following
statement is not true?
A. After sanitizing, dishes should always be air-dried.
B. Cleaning and sanitizing are critical to food safety in foodservice operations.
C. Sanitizing is the step that removes harmful microorganisms on a food contact surface.
D. To prevent rotting of food, cleaning supplies, equipment, and chemicals should be stored separately and away from
food, dishes, utensils, and food contact surfaces.

Our LEARNERS today, the LEADERS of tomorrow!

The school where affordability meets quality education.