Carmen National High School

Carmen, Cotabato
T.L.E 8- COOKERY
First Grading Examination

Name:___________________________________ Date:______________________
Grade & Section: ___________________________ Score:_____________________
Multiple Choice Direction: Read the statement and select the best answer. Write your answer on the space
provided before the number.

_____1. It is used to grate, shred, slice and separate foods?

a.Knife b.Grater c.Kitchen Shears d. Spatula
_____2. This is a must for all types of kitchen tasks, from peeling, carving often referred as cooks tools?
a.Knife b. Grater c. Kitchen shears d. Ladle
_____3. What measuring tool is us ed to measure solid and dry ingredients?
a.Ruler b. Measuring spoons c.Measuring cup for dry ingredients d.Baker
_____4. What are used to measure smaller quantities of ingredients?
a.Ruler b.Measuring spoon c.Measuring cup for dry ingredients d.Ladle
_____5. A rubber or silicon tools to blend tools to blend or scrape the food from the bowl?
a.Spatula b. Ladle c.Baster d.Grater
_____6. A kitchen essential used for creaming, stirring and mixing that made of a hard wood?
a.Ladle b. Spatula c. Wooden Spoon d.Teflon
_____7. This is used to sharpen long knives.
a.Grater b.Baster c. Emery board d.Colander
_____8. This is used to fill jars, made of various sizes of stainless steel, aluminum, or cabbage.
a.Knife b.Grater c. Vegetable peeler d Straw
_____9. This is used to grate shred, slice and separate foods such as carrots, and cabbage.
a.Knife b.Grater c.Vegetable peeler d.Straw
_____10. A tool used for serving soup and stews, but can also desert sauces or other tools.
a.Soup ladle b.Wooden spoon c.Serving spoon d.Vegetable peeler
_____11. What do you call the process of removing the soil or dirt from a surface?
a.Heating b.cooking c. Cleaning d.Sanitizing
_____12. Which of the following cleaning agents is use to routinely wash plates and other tableware?
a.Detergent b.Acid cleaner c.Solvent cleaner c.Abrasive cleaner
_____13. Which cleaning agents is used periodically on surface where greases have burned on?
a.Detergent b.Acid cleaner c.Solvent cleaner d.Abrasive cleaner
_____14. What is the process of killing harmful bacteria in a surface?
a.Heating b.Cooking c.Cleaning d.Sanitizing
_____15. What factors affects the effectiveness of chemical based on the volume of how much chemical is used?
a.Color b.Temperature c.Concentration d.Contact time
_____16. What chemical sanitizer is highly effective on variety of bacteria yet generally inexpensive?
a.Iodine b.Detergent c.Chlorin d.Quaternary ammonium compound
_____17. What chemical sanitizer is nontoxic, odorless, colorless and non-irritating?
a.Iodine b.Detergent c.Chlorine d.Quaternary ammonium compound
_____18. Which of the following cleaning agents is corrosive and irritating to the skin?
a.Iodine b.Detergent c.Chlorine d.Quaternary ammonium compound
_____19. What chemical sanitizer greatly decreases its effectiveness with an increase in acidity?
a.Iodine b.Detergent c.Chlorine d.Quaternary ammonium compound
_____20. What is the most common method of sanitizing used in restaurants and even in Filipino homes?
a.Steam b.Chemical c.Hot water d.Hot air
_____21. Cleaning cooking tools and equipment includes_______.
a.Eliminating tools that are not in useb.
b.Storing utensils on the bottom shelves of open cabinets
c.Soaking all used mixing bowls, spatulas, measuring spoons and cuisine a tub of warm water.
d.Keeping tools and utensils in an easy to reach for the most often used.
_____22. Where do you store kitchen utensils and equipment?
a.Wet shelves b.Dusty drawers c.Clean cabinets d.Open shelves
_____23. Racks, trays and shelves shall be made of materials that are ____.
a.Toxic b.Corrosive c.Good quality d.Aabrasive and scratchy
_____24. Gather and secure electrical cords to prevent entanglement or snagging. What does snagging means?
a.Tear b. Initact c.Clean d.Contaminated
_____25. How do you store cups, bowls and glasses in the cabinet?
a.Glasses, cups and bowls are stored in upright position
b.Glasses, cups and bowls are arranged disorderly
c.All glasses, cups and bowls must be facing down and straight
d.All glasses, cups and bowls are placed together with chinaware,s
_____26. What implements is used to dry tools and equipment
a.Wet cloth b.Dirty washcloth c.Clean damp washcloth d.contaminated washcloth

_____27. What does brushing the shelves with soapy water do?
 a.Eliminates bacteria b.Prevents kitchen accident
c.Organizes tools and equipment d.Produces and develop micro organisms
_____28. What does the solution to sanitize storage receptacles and shelves?
a.3 tablespoon of bleach in 1 gallon water
b.11 tablespoon of bleach in 1 gallon of water
c. tablespoon of bleach in 1 gallon of water
d.4 tablespoon of bleach in 1 gallon of water
_____29. In your kitchen, make aisle and passageways sufficiently wide for easy movement and keep clear at all
times.
a.Protecting your property from fire
b.Protecting your property from crime
c.Protecting your property from natural hazards
d.Protecting your staff and visitors from accidents
_____30. If you have a food business, manufacturing and packaging standards should pass the regularly board
a.Protecting your property from fire b.Protecting your property from crime
c.Property your staff and visitors from accidents d.Protecting your property from natural hazards
_____31. A food establishment should be in a free-flood area.
a.Protecting your property from fire
b.Protecting your property from crime
c.Protecting your property from natural hazards
d.Protecting your staff and visitors from accidents
_____32. Calculate the percentage markup based on selling price.
Given: Peso markup-P5.00
Selling price-P15.00
a.50% b.53% c.25% d.65%
_____33. What is the main goal of a business-oriented person?
a.To gain profit b.To gain credit c.To gain products d.To lose the business
_____34. Nanay Saling bought Cookies for P2.50. she wants to sell it for P5.00. how
Much is the peso markup?
a.P7.50 b.P2.50 c.P5.00 d.P12.50
_____35. What is the percentage markup of the product basedon selling priceif the peso mark up is P5.00 and the
selling price is P18.00. cal;culate the coast using the formula.
a.30% b.33% c.27% d.50%
_____36. Martin bought puto for P5.00 each. He sold the product for P7.50. how much is the percentage markup
based on purchased cost?
a.25% b.66% c.30% d.50%
_____37. Which statement is NOT true in storing washed utensils.
a.Utensils must be stored in a clean dry place
b.Sore kitchen utensils on uncovered drawer to allow contamination
c.Racks, trays and shelves shall be made of materials that are in good quality
d.Sore kitchen tools, equipment and other accessories on its designated places
_____38. Why should we gather and secure electrical cords kin the kitchen?
a.To store equipment properly for future use
b.For batter grip when equipment is in use
c.To easily keep equipment when storing
d.To prevent electrical cords from tearing apart or entanglement
_____39. John always clears up spillage promptly and post warning notices every time be is on duty.
a.Protecting your property from fire
b.Protecting your property from crime
c.Protecting your property from natural hazards
d.Protecting your staff and visitors from accidents
_____40. Greg, a restaurant owner licensed electrical engineers to check electrical installations and wings
a.Protecting your property from fire
b.Protecting your property from crime
c.Protecting your property from natural hazards
d.Protecting your staff and visitors from accidents