Republic of the Philippines

Department of Education
REGION I
SCHOOLS DIVISION OFFICE I PANGASINAN
RANOM ILOCO NATIONAL HIGH SCHOOL
RANOM ILOCO, BANI, PANGASINAN

SECOND QUARTER ASSESSMENT

SY 2022-2023

TLE 8 - COOKERY

DIRECTION/S: Read each item carefully and choose the letter corresponding to the correct answer. Write
your answer on a separate sheet of paper.

1. It is the most widely used, affordable, lightweight, and appealing material for kitchen tools and
supplies.
A. Aluminum
B. Glass
C. Stainless steel
D. Teflon

2. A kitchen appliance made especially for pulping garlic for cooking.

A. Can opener
B. Garlic Press
C. Knives
D. Spoon

3. A rubber or silicone tool use to combine or scrape the food from the bowl.
A. Grater
B. Scraper
C. Scoop
D. Wooden spoon

4. Which of the following is the equipment used in cooking?

A. Blenders
B. Scoop
C. Scales
D. Potato Masher

5. Mrs. Estoconing is preparing pasta for her daughter’s birthday. What tool will she use to strain pasta?
A. Baster
B. Colander
C. Funnel
D. Tray

6. What do you call a shortened written word or phrase used in place of the word or phrase?
A. Abbreviation
B. Conversion
C. Element
D. Ingredient

7. What is the cooking abbreviation for a kilogram?

A. K
B. Kg
C. Ki
D. Kl

8. How many tablespoons are there in 1 cup?

 A. 4
B. 8
C. 12
D. 16

9. If 3 teaspoons are equivalent to 1 tablespoon, how many teaspoons are there in 3 tablespoons?
A. 3 teaspoon
B. 6 teaspoon
C. 9 teaspoon
D. 12 teaspoon

10. Which of the following is NOT TRUE in measuring ingredients:

A. Liquid ingredients should be measured in jugs.
B. Dry ingredients like flour and sugar should be measured using flat-cup measures.
C. When measuring ingredients, measure over the mixing bowl containing the other ingredients.
D. Spoon sour cream and yogurt into a dry measuring cup, then level the top by sweeping a metal
spatula or the flat side of a knife across the top of the cup.

11. It is the act of changing from one form to another.

A. Conversion
B. Equivalent
C. Measurement
D. Substitution

12. What do you call an act in replacing one from one form with another?
A. Conversion
B. Equivalent
C. Measurement
D. Substitution

13. What is the oldest form of measurement?

A. Apothecary System
B. Household Measurement System
C. Metric System
D. US Standard System

14. It is the most common system of measurement.

A. Apothecary System
B. Household Measurement System
C. Metric System
D. US Standard System

15. It is a system that most of us use at home and is usually in the kitchen.
A. Apothecary
B. Household
C. Meter
D. Metric

16. In the metric system of measurement, 1 kilogram is equivalent to how many grams?
A. 500 grams
B. 700 grams
C. 900 grams
D. 1000 grams

17. Using the metric system, what are the equivalent pounds in 1 kilogram?
A. 1.2 pounds
B. 2.2 pounds
C. 3.2 pounds
D. 4.2 pounds

18. You are baking a cake for your sister’s birthday. You need 1 tablespoon of baking powder. However,
you notice that you only have teaspoons in your measuring tool. What will be your solution to the
occurring problem?
A. Estimate the measurement.
B. Scoop 3 teaspoons as an alternative to 1 tablespoon.
 C. Use the dinner spoon as an alternative tablespoon measurement.
D. Stop what you are doing and buy the measuring spoon.

19. If 1 pound is equivalent to 12 ounces in the apothecary system, how many ounces are there in 1
pound in the household system of measurements?
A. 8 ounces
B. 10 ounces
C. 12 ounces
D. 16 ounces

20. 1 gallon is equivalent to how many quarts in the apothecary system?

A. 4 quarts
B. 6 quarts
C. 8 quarts
D. 10 quarts

21. The following are volume measurements, EXCEPT:

A. Centiliter
B. Liter
C. Milliliter
D. Pound

22. Which of the following is a unit of weight?

A. Centimeter
B. Kilogram
C. Liter
D. Meter

23. In the household system of measurement, 1 cup is equivalent to how many ounces?
A. 4 ounces
B. 6 ounces
C. 8 ounces
D. 10 ounces

24. If there are 2.2 pounds in one kilogram, how many pounds are there in 32 kg?
A. 64 pounds
B. 64.4 pounds
C. 70 pounds
D. 70.4 pounds

25. What do you call an accounting principle that requires assets, liabilities, and equity investments to be
recorded on financial records at their original cost?
A. Cost principle
B. Cost principal
C. Production principle
D. Production principal

26. It is the difference between how much an item costs you, and how much you sell that item in gaining
profit per item.
A. Mark-down
B. Mark-up
C. Revenue
D. Cost

27. It refers to the total cost incurred by a business to produce a specific quantity of a product or offer a
service.
A. Cost of production
B. Cost of reproduction
C. Mark-up price
D. Mark-down price

28. Which is NOT TRUE in the fundamental principles of costing:

A. Cost is always related to its effect.
B. Abnormal costs are charged in costing
C. Past costs are not taken into consideration for future costs.
 D. Keeping accounts for cost is also based on the double entry principle.

29. Rica is selling biscuits to her classmates. If the purchase cost of each biscuit is 8.00 pesos and she sells
the biscuits at 10.00 pesos, how much is Rica’s mark-up price on the biscuits?
A. 2.00 pesos
B. 3.00 pesos
C. 4.00 pesos
D. 5.00 pesos

30. It refers to something that can cause harm to anyone in the workplace.
A. Danger
B. Illness
C. Hazard
D. Risks

31. A type of hazard that comes from working with animals, people, or infectious materials.
A. Biological hazard
B. Chemical hazard
C. Ergonomic hazard
D. Physical hazard

32. What type of hazard takes place when a worker’s environment becomes stressful or demanding?
A. Chemical hazard
B. Ergonomic hazard
C. Physical hazard
D. Psychological hazard

33. What type of hazard do slips, trips, and falls belong to?
A. Biological hazard
B. Chemical hazard
C. Physical hazard
D. Psychological hazard

34. A type of hazard in the workplace that requires repetitive and awkward movements that could affect the
worker’s back, posture, and many more.
A. Chemical hazard
B. Ergonomic hazard
C. Physical hazard
D. Psychological hazard

35. Which workplace is prone to biological hazards?

A. Hardware store
B. Hospital
C. Restaurants
D. Office

36. The following statements are true, EXCEPT:

A. Carrying out a fire risk assessment is a legal requirement for all businesses.
B. Locks on external floors should carry standards and high-quality materials.
C. Prevention of faults can be achieved by inconstant visual inspections of all portable electrical
items and fixed electrical wiring.
D. Ensure smoking is restricted to a designated area that is kept free of combustible items such as
paper, curtains, and flammable liquids.

37. Which step is a way of protecting your property from fire?

A. Keeping the premises clean, tidy, and congestion-free.
B. Clearing up spillage promptly and posting warning notices.
C. Repairing damaged floor coverings immediately – especially on stairways and areas where the
public has access.
D. Ensuring the cooking ranges, boilers, and deep-fat fryers are fitted with thermostats or
emergency cut-off valves to turn off the fuel supply should a fire break out.

38. Which of the following statement is NOT TRUE:

A. Risk is something that can cause harm.
B. Biological hazards come from working with animals, people, or infectious materials.
 C. Evaluating the hazards and risks is the process of determining the level of risk created by the
hazard and the likelihood of injury.
D. Ergonomic is used to reduce the wear and tear on your body that can eventually make a task
difficult – or even painful.

39. Mailyn is planning to put up a food business and she wants to know if the area is free from natural
hazards flood. What will Mailyn first need to do?
A. Get dripping taps repaired as they can cause damage.
B. Turn the water off at the stopcock and drain the system if possible.
C. Ensure pipes are properly lagged using suitable insulation material.
D. Check with the Local Authority whether the property is in a flood-risk area.

40. Why is health and safety in the workplace important?

A. To prevent illness and injury
B. To reduce health and safety hazards
C. To avoid serious consequences
D. All of the above

41. What could be the possible effect of chemical hazards on a worker?

A. Burns
B. Falls
C. Headache
D. Muscle pain

42. How can you prevent slips, trips, and falls in the workplace?
A. Clear up spillage promptly and post warning notices.
B. Make sure that all accidents and incidents are recorded and investigated.
C. Ensure electrical equipment is only used for the purpose for which it was designed.
D. Provide mechanical equipment like trolleys to assist the staff in unloading and moving
deliveries.

43. Which of the following is an example of a workplace hazard?

A. Cut
B. Electricity
C. Leukemia
D. Falls

44. What do you call the process of removing food and other types of soil from a surface?
A. Cleaning
B. Collecting
C. Sanitizing
D. Sterilizing

45. What cleaning agent is used to remove heavy accumulations of soil that are difficult to remove with
detergents?
A. Abrasive cleaners
B. Acid cleaners
C. Detergents
D. Solvent cleaners

46. This is done using heat, radiation, or chemicals.

A. Brushing
B. Cleaning
C. Sanitizing
D. Washing

47. Which of the following is NOT TRUE:

A. Utensils need to be thoroughly washed in cold soapy water.
B. Follow the instructions on the sanitizer container carefully.
C. All utensils must then be thoroughly dried before they are re-used.
D. Cleaning will remove most of the dangerous bacteria present in the utensils.

48. There are three steps needed for effective cleaning and sanitizing, EXCEPT:
A. Drying
B. Sanitizing
 C. Storing
D. Washing

49. Which among the statements below shows proper way of keeping the utensils, tools, and equipment
clean?
A. wiping them with clean aprons
B. touching the rims of glasses and cups
C. drying them using pieces of old newspapers
D. keeping hands off the tines of forks and bowls of spoons

50. Which of the following is a personal cleanliness practice?

A. Combing the hair in the working area.
B. Washing the hands before and after work.
C. Keeping fingernails long and well-polished.
D. Wearing apron outside the food preparation area.

Prepared by:

CHRISTINE IVY L. SERRANO

Teacher I

Checked by:

LYN N. ARCEO
TLE Coordinator
Reviewed and Validated by:

RONNIE N. NAVARRETE
Principal IV
 ANSWER KEY
1. A 25. A
2. B 26. B
3. B 27. D
4. A 28. A
5. B 29. A
6. A 30. C
7. B 31. A
8. D 32. D
9. C 33. D
10. C 34. B
11. A 35. B
12. D 36. C
13. A 37. D
14. C 38. A
15. B 39. D
16. D 40. D
17. B 41. A
18. B 42. A
19. D 43. B
20. A 44. A
21. D 45. A
22. B 46. C
23. C 47. A
24. D 48. C