Republic of the Philippines

SALVACION NATIONAL HIGH SCHOOL

Salvacion, Sto. Tomas, Davao del Norte
S.Y. 2022-2023, 1ST Quarter

QUARTERLY EXAMINATION
GRADE 7 – HOME ECONOMICS - COOKERY

Name:_____________________________ Score: ________

Grade & Section:____________________ Date: _________

I. MULTIPLE CHOICE: Read the following questions carefully. Choose the correct
answer. Write the LETTER of your choice on the space provided before the number.

_____1. What tool is used when measuring liquid ingredients?

a. sieve c. measuring cup
b. flour sifter d. measuring spoon

_____ 2. What tool is used if you want to cut strips of dough?

a. cutter c. pastry blender
b. rubber scraper d. pastry wheel

_____ 3. What are the two popular materials used for tools and equipment in the kitchen
utensils?
a. silver and copper c. aluminum and silver
b. aluminum and iron d. stainless steel and aluminum

_____4. What cooking utensil is essential for various tasks from cleaning vegetables to
straining pasta or tin contents?
a. baster c. cutting board
b. colander d. dredgers

_____5. What is the first step in organizing kitchen cabinets?

a. Arrange everything in a composition that makes you happy. You're on your way.
b. Pretend it has a glass door on it and everyone is going to see what's inside from
now on.
c. Think about what you reach for the most often and make sure it gets a position
that's easy to reach.
d. Perhaps take a cabinet full of glasses and line them up by color. Make sure all of
the fronts are facing out and straight.

_____6. Nine teaspoon is equivalent to ______.

a. 3 tbsp. c. 9 tbsp.
b. 6 tbsp . d. 12 tbsp.

_____7. How many fluid ounces are there in 125ml?

a. 2 fluid ounces c. 3 fluid ounces
b. 4 fluid ounces d. 5 fluid ounces
_____8. What tool is used to measure the right amount of flour
a. dry measuring cup c. tablespoon
b. liquid measuring cup d. teaspoon

_____9. What ingredient is used as a substitution for white all purpose for thickening?
a. butter c. egg
b. cake flour d. granular cereal

_____10. Which of the following tool used to measure, mix, and prepare ingredients for baking
that includes measuring cups and spoons, mixing bowls, whisks, sifters, spatulas,
and other tools?
a. auxiliary equipment c. measuring tools
b. cutting tools d. preparatory tools

_____11. How can you explain the importance of knowing different tools and equipment in the
kitchen?
a. It helps to improve the quality of the food product.
b. It helps to lessen the use of electricity, since majority of tools are manual.
c. It helps to simplify tasks, save time, and make cooking more efficient.
d. It helps to expand the cost of labor, as they are designed to help increase
productivity.

_____12. Which of the following cooking measuring tools is best to used when measuring
solids and dry ingredients like flour, fat and sugar?
a. Using spoon as measuring tools.
b. Measuring cup for dry ingredients.
c. Using scoops of dippers for dry ingredients.
d. All of the above.

_____13. How would you summarize the three methods of using heat to sanitize surfaces?
a. steam, hot water, and air
b. steam, cold water, and air
c. steam, hot water, and hot air
d. steam, hot water, and cold air

_____14. What is the main idea of sanitizing?

a. Process of reducing number of harmful organisms.
b. Sanitizing can make your tools and equipment clean.
c. Physical removal of visible soil and food contaminants.
d. Chemical agent used for cleansing and sanitizing surfaces.

_____15. Why do you think sanitizing is important?

a. To prevent hazard and possible injuries.
b. To reduce the growth of harmful bacteria.
c. To clean the materials, tools and equipment.
d. To clean the surfaces of tools and equipment.
_____16. Which is the best substitution for bread crumbs?
a. butter, rolled oats and crackers crumbs
b. iced bread, cracker crumbs and rolled oats
c. slice bread, margarine, rolled oats and sugar
d. all purpose flour, butter, cracker crumbs and rolled oats

_____17. What are the ingredients needed in making a sauce as an alternative for catsup?
a. tomato sauce, salt and sugar
b. sugar, salt, flour and cornstarch
c. tomato sauce, sugar and vinegar
d. cornstarch, food color, salt and sugar
_____18. Which is the accurate technique in measuring dry ingredients?
a. Fill the cup with a just amount of dry ingredients.
b. Fill the cup to overflowing, level-off with a rolling pin.
c. Fill out the cup with dry ingredients and measure it through weighing scales.
d. Fill the cup to overflowing, level-off with a spatula or with a straight-edged knife.

_____19. How would you use dietetic scale appropriately in baking?

a. Place your empty bowl on the scale and press “tare” or “two” until it reads 0. Add
your ingredient until it reaches your desired number.
b. Place your empty bowl on the scale and press “tare” or “zero” until it reads 0. Add
your ingredient until it reaches your desired number.
c. Place your empty glass on the scale and press “tare” or “four” until it reads 0.
Add your ingredient until it reaches your desired number.
d. All of the above.

_____20. When should you use the soup ladle?

a. Serving a pasta. c. Serving a soup or stews.
b. Turning a hamburger. d. Serving a rice on the table.

_____21. Knife varies in terms of specialized use. What types of knife is proper to used for
chopping, dicing or mincing food?
a. French knife c. Citrus knife
b. Butcher knife d. Boning knife

_____22. If you are washing up at an event being held outdoors, what would be the best way
to clean and sanitize the utensils?
a. Even if the event is being held outdoors, still use the dishwasher.
b. To clean it, make sure you have an access to plenty of hot water.
c. Just leave the utensils in the area and wash it after letting it soak for hours.
d. Letting it soak in water with soap for at least 5 minutes until the stains come off.

_____ 23. Two fluid ounces is equivalent to how many cups or mL?
a. ¼ cup or 60 ml c. 2 cups or 240 ml
b. 1 cup or 120 ml d. 1 ½ cup or 18 ml

_____24. One cup is equivalent to how many teaspoons?

a. 30 teaspoons c. 48 teaspoons
b. 45 teaspoons d. 50 teaspoons
_____ 25. Diana watched earlier a video on how to make a cassava cake. In few minutes, she
decides to make a cassava cake but unfortunately, she doesn`t have a coconut milk. If
she need a two cup of coconut milk how many cup of milk will she need according to
convert system of measurement?
a. 2 cups of milk c. 4 cups of milk
b. 3 cups of milk d. 5 cups of milk

_____26. What is the equivalent of one tablespoon of herbs according to convert system of
measurement?
a. 1 teaspoon of dried herbs c. 3 teaspoon of dried herbs

b. 2 teaspoon of dried herbs d. 4 teaspoon of dried herbs

_____ 27. What is the equivalent of two cups in fluid ounces?

a. 10 fluid ounces c. 14 fluid ounces
b. 12 fluid ounces d. 16 fluid ounces
_____28. What is the substitution of one cup miniature marshmallow?
a. 4 large marshmallows c. 8 large marshmallows
b. 5 large marshmallows d. 10 large marshmallows

_____29. How do you compute percent mark-up based on cost?

a. This is done by dividing the cost by the peso mark-up.
b. This is done by dividing the peso mark-up by the cost.
c. This is done by diving the peso mark-up by the selling price.
d. This is done by dividing the selling price by the peso mark-up.

_____30. How much is the selling price of Red Velvet Cake if the total cost is 500.00 and the
percentage mark-up is 30%?
a. 650.00 c. 750.00
b. 700.00 d. 800.00

_____31. It is Emyliza's mother's birthday, but she requires 1/4 cup of flour to prepare a cake.
Only tablespoons are provided for dry measurements. How many tablespoons does she
need to get the exact size of 1/8 cup?
a. 2 Tablespoon c. 6 Tablespoon
b. 4 Tablespoon d. 8 Tablespoon

_____32.16 tablespoon: 1 cup; 4 tablespoon: ____

a. 1/8 cup c. 1/4 cup
b. 1/3 cup d. 1/2 cup

_____33. Why do you think stainless steel is the most popular material used for tools and
equipment?
a. Stainless steel is cost-effective compared to other materials.
b. Stainless steel can be easily shaped, cut, and welded into various forms.
c. It is easier to clean and shine and will not wear out as soon as aluminum.
d. Stainless steel is slightly resistant to corrosion and can withstand extreme
temperatures.
_____34. Why do you think refrigerator or freezer play a significant role in the kitchen or in any
food establishment?
a. It keeps food to always look fresh for a longer period of time.
b. It stores any foods in the refrigerator or freezer for future consumption.
c. It helps to expand food waste by preserving food for longer periods of time.
d. It prevents food spoilage by controlling the growth of bacteria and other
microorganisms.

_____35. Ace is going to bake a cake. However, she wants to used kitchen utensils that are
only used for creaming, stirring, and mixing. What do you think Ace should use?
a. whisks c. serving spoons
b. scraper d. wooden spoons

_____36. What cleaning agent would you use if want to remove heavy soil buildup that cannot
be removed even when using detergents?
a. iodine c. solvent cleaners
b. acid cleaners d. abrasive cleaners

_____37. What is the disadvantage of using chlorine in cleaning and sanitizing kitchen
utensils?
a. It cannot be used in water that is 120ºF or hotter.
b. It can cause irritation in the skin and it is corrosive.
c. It is not compatible with some detergents and hard water.
d. Discoloration in equipment and surfaces might actually happen.

_____38. Aside from keeping it in its best looks, why do you think that cleaning regularly in the
kitchen premises is necessary?
a. To remove the germs and bacteria that are found and grow in the area.
b. To make your restaurant serve safe foods from your customers every day.
c. To make the workers healthy and safe when using utensils and equipment.
d. To keep the area from getting low marks on the Environmental Health Officers.

_____39. Why do you think measuring ingredients correctly is essential in baking and
cooking?
a. It achieves desired appearance and presentation.
b. It ensures consistency of the flavor and texture of the food.
c. It ensures accurate ratios of ingredients for desired results.
d. All of the above.

_____40. Most cake recipes use sifted flour. In this case, how can you measure the flour
accurately to avoid lumps?
a. Use the measuring cup to measure the flour.
b. Use measuring cup and level-off with a pastry knife.
c. Fill the cup to overflowing and level-off with a spatula.
d. Get a measuring spoon and use it to measure the flour.
_____41. Trisha wants to make cupcakes. She is unfamiliar with the measurement of adding
batter to the liners. Based on the internet, she should fill the cupcake liners with ¼
cup batter to about ⅔ to ¾, but because she didn't have a measuring spoon and
cup, she put too much batter in the cupcake liner. What happens to the cupcakes
after she bakes them?
a. Cupcakes are fluffy as expected.
b. Resulting in a more tough, pleasantly chewy.
c. The cupcakes will overflow and cause a mess.
d. Nothing happened; the cupcake is nice and soft.

_____42. According to conversion systems of measurement, how many mL of water do you

think you'll need if there are 2 ½ cups of water in the coffee maker?
a. 250 ml c. 500 ml
b. 300 ml d. 625 ml

_____43. Ryle wants to make a recipe that needs coconut milk. He couldn’t find a coconut
milk since he’s in the city. What is the best substitution for the coconut milk?
a. cream c. condensed milk
b. syrup d. evaporated milk

_____44. What do you think is the profit per item sold?

a. selling c. cost price
b. mark up d. labor cost

_____45. Which of the following is the third step in calculating recipe cost?
a. Compute the actual cost of each ingredient.
b. Add an actual cost of each ingredient to get the total recipe cost.
c. Divide the total recipe cost by the number of portions to get the cost per portion.
d. Indicate the latest purchase cost of each ingredient based on a current price list.

_____46. How would you compare peso mark-up to percent markup in calculating markup
percentage?
a. You can solve peso markup by adding the cost and percent markup, while
percent markup is done by subtracting the peso mark-up and the cost.
b. By adding peso percentage and percent markup you can get the peso markup,
while percent markup is done by multiplying the cost and peso markup.
c. Peso markup is done by subtracting your buying price from your selling price
while percent markup is done by dividing the peso markup by the cost.
d. None of the above.

_____47. What do you think is the importance of Calculating cost of production.

a. To understand the operational costs and ensure that products are being sold at
a price that covers those costs as well as generates a profit.
b. To allow businesses to inexact price of the products and services and identify
areas of waste and inefficiency and make informed decisions.
c. To calculate the cost of production and help businesses to monitor their financial
performance, set unrealistic goals, and gain a competitive advantage.
 d. To understand the cost of production is essential for creating accurate financial
projections and forecasts and help a business to grow.

_____48. Which of the following should be practiced when using cutting board to reduce the
spread of bacteria?
a. By scrapping the chopping board with the use knife before using it.
b. Keep separate chopping board for your meat and your vegetables.
c. Use the same chopping board for different kinds of food in a maintain way.
d. Clean the chopping board with the use of hot water or tap water if needed.

_____49. What is the proper order/steps in cleaning kitchen premises?

i. Scrape and Pre-rinse
ii. Rinse all equipment surfaces with sanitizing agent
iii. Remove residual food soils from equipment surfaces
iv. Rinse all surfaces with cold to hot water to remove thoroughly all
remaining chemical solution and food soil residues

a. ii-iv-i-iii c. iii-ii-i-iv
b. iii-i-iv-ii d. i-ii-iii-iv

_____50. How can you make a distinction between hazard and risk?
a. A risk is any source of potential damage, harm or adverse health effects on
something or someone.
b. Hazard is the degree of likelihood that harm will be cause while risk is something
that could potentially cause harm.
c. Risk is an extension cord running across a frequently used hallway while hazard
is a trip and possible injury resulting. 
d. Hazard is any source of potential damage, harm or adverse health effects on
something or someone under certain conditions at work, while risk is the
probability that a person will be harmed or experience an adverse health effect if
exposed to a hazard.

_____51. Determine the unit of measurement in cooking from descending to ascending one.
a. liter – pound – milliliter
b. cup – grams – kilogram
c. teaspoon – ounce – pint
d. galloon – tablespoon – teaspoon

_____52. How would you calculate the selling price?

a. Purchase price – Total cost c. Total cost + Peso Mark-up
No. of Yield

b. Peso Mark-up ÷ Purchase price d. Peso Mark-up – Total cost

No. of Yield
_____53. Mr. Dalag an employee of the finance department wants to know the operational
cost and ensure that the product is being sold at a price that covers those costs. What
will you recommend him to do as an accounting manager?
a. Analyze the financial data of the company to determine the operational costs.
b. Develop a pricing model that factors in the operational costs and provides a
target profit margin.
c. Research existing market prices to ensure the product is being sold at a
competitive price.
d. Prepare a budget that estimates the cost of production and selling, and calculate
cost of production.

_____54. Ms Sayson is a buyer of a second-hand tricycle. Upon delivering the legality, she
declines to use the cost principle. As a friend, what alternative would you suggest
for her?
a. Elaborate the benefits of cost principle and why is it important to use.
b. Support her idea by refusing to use the cost of principle since it takes time and
effort.
c. Telling that the concept can interfere with the balance sheet through the cost
principle.
d. Explain to her that the cost principle offers accurate information regarding the
amount received from a sale.

_____55. What would you recommend in order to protect your staffs and visitors from
accidents?
a. Let them go home early.
b. Learn delf defense measures.
c. Be vigilant at all times to avoid accidents.
d. Keeping the premises clean, tidy, and congestion free.

_____56. What changes would you make to ensure the financial statements are complete,
consistent, and comparable?
a. Creating an annual balance sheet or income statement and developing monthly
updates to your financial statements.
b. Hired an auditor to plan and perform the audit to obtain reasonable assurance
whether caused by error or fraud.
c. Identify, verify and maintain expenses over time without having to update the
value of assets from period to period.
d. Applying the basic principles of costing.

_____57. How would you improve to do the cost control in the kitchen?
a. To do this, you multiply per-unit price by the item you buy.
b. All the transactions are done using any accounting software to verify any entry.
c. Calculate the cost of food production; you need to know the total cost of your
ingredients along with how much each ingredient is used in a recipe.
d. All of the above
_____58. Ms. Kurims loaned money to her close friend worth Php30,000.00 with 0% interest.
On January 2, 2023 will be the last month of paying her balance of Php5,000.00.
However, her close friends said that the recorded balance still range to
Php15,000.00. How would Ms. Kurims generate a plan to resolve the conflict?
a. Used manual computation and differentiate.
b. Ask a lawyer to defend yourself if the arguments still there.
c. Ask her friends about the record of transactions that will serve as evidence.
d. Stand on your point by explaining what specific month you start to pay, and the
month you will be paid.

_____59. What could be done to minimize accidents in the kitchen?

a. Calling a doctor.
b. Giving first aid.
c. Concentrate on your work.
d. Bringing to the nearest hospital.
_____60. What safety measure would you make to stop severe bleeding?
a. Call a doctor immediately.
b. Wash the wound with water.
c. Press the wound with any object.
d. Cover wounds with cotton or gauze pad.