Professional Documents
Culture Documents
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
DIAGNOSTIC TEST
GRADE 8 COOKERY
Name: _______________________________________ Date: _______
School Name: ________________________________________ Score: _________
Grade Level and Section: _________________________________
DIRECTIONS: Read the questions carefully. Choose the correct answer. Write your
answers on a separate sheet of paper.
1. What material of kitchen utensils and equipment that is best for baking but not practical on
top or surface cooking?
A. Cast Iron C. Glass
B. Ceramic D. Plastic
6. What is mark-up?
A. The cost per item
B. The profit per item
C. The number of tem
D. The sales of the product
9. Cherry’s mother told her to keep the chlorine to be used in sanitizing dishes, where is the
right place to store the chlorine?
A. Hanging cabinet C. Underneath the sink
B. Refrigerator D. Unused gas range/oven
10. How many hours wet and damaged area should be dried?
A. 24 hours C. Within 24-48 hours
B. 48 hours D. Within 48-60 hours
11. Which of the following materials of kitchen utensils and equipment is the best for all
around use?
A. Aluminum C. Stainless Steel
B. Glass D. Plastic
13. Your teacher instructed you to sanitize the washed utensils, what will you do?
A. Soak utensils in warm water
B. Cover the utensils with basin
C. Prepare a solution of water and disinfectant
D. Wash utensils again and soak in warm water
14. You are planning to bake a cake, unfortunately, cream of tartar is out of stock, what is the
best substitute for it?
A. Baking Powder C. Salt
B. Lemon Juice D. Yeast
15. In determining the selling price of a certain product, what is the mean reason of getting
first the cost of item?
A. To know the price of each item
B. Because it is the proper etiquette
C. To know how much interest to impose
Address: Peñarada St., Surigao City
Telephone No: (086) 231-7517
Email Address: surigaodelnorte@deped.gov.ph
Website: www.depedsurigaodelnorte.net
Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
19. You keep ensuring your cooking ranges, boilers and deep-fat fryers are fitted with
thermostats, what responsibility did you show as an owner?
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
20. “Fires often happen in the kitchen”, which of the following supports the statement?
A. Kitchen is used everyday
B. Cooking happens in the kitchen
C. Most of the Cooks are negligent
D. Appliances and equipment prone to fire are commonly found in the kitchen
22. What is the main reason of sanitizing the utensils before and after using?
A. To exterminate bacteria totally
B. To have a safe and healthy food
C. To remove visible soil and foods
D. To avoid foods from contamination
23. What do you think is the purpose of organizing tools, utensils and equipment in the
kitchen?
A. To avoid damages
B. To impress the guests
C. To look it clean and organize
D. To avoid mishaps in the kitchen
24. How will you classify the different signs, symbols, and data in a kitchen floor plan?
A. Classify them according to size
B. Classify them according to design
C. Classify them according to your desire
D. Classify them according to job specifications
26. How will you sanitize tools and utensils in the kitchen using chemicals?
A. Soak utensils in a solution and dry under the sun
B. Soak utensils in a hot boiling water with chlorine
C. Prepare solution of water, salt and chlorine, and soak utensils for 20 minutes
D. Prepare a solution consisting chemical and water following the proper
concentration
27. If you are going to sell a certain product, how will you get or determine its selling price?
A. Get the price per item and add 10 pesos for interest
B. Get the selling price per item and impose a 15% of interest
C. Get the cost for the whole item, then divide it with its number
D. Get the cost per item, multiply it with your desired percentage of interest, then add
the result to the cost
28. What would be the result if work triangle pattern in a kitchen floor plan will not be
followed?
A. Cooking will be easy
B. Traffic flow in the kitchen is not possible
C. There will be a possible traffic in the kitchen
D. Inconvenience in the kitchen will not be encountered
29. How would you implement occupational and safety practices in the kitchen?
A. Implement safe rules in the kitchen
B. Prepare everything that needs to be done
C. Find a caretaker to clean the kitchen regularly
D. Assign one of the members in the family to regularly clean the kitchen
Address: Peñarada St., Surigao City
Telephone No: (086) 231-7517
Email Address: surigaodelnorte@deped.gov.ph
Website: www.depedsurigaodelnorte.net
Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
30. How will you identify the possible hazards and risks in the kitchen?
A. Check the premises regularly
B. Check the kitchen twice a week
C. Check the premises once a week
D. Observe and check kitchen every time
31. What is the reason why some of the restaurant owners prefer to use heat as sanitizer than
chemicals?
A. Because it is convenient to use
B. Because chemicals are more expensive that heat
C. Because chemicals have smell/odor that might leave to dishes when use
D. Because it is easy to prepare heat than chemical solution in sanitizing dishes
32. Why is it important to store and stack kitchen utensils in its proper place?
A. To prolong its shelf-life
B. To keep it clean and shiny
C. To avoid it from corrosion
D. To protect utensils against vermin and other sources of contamination
34. What is the importance of measuring ingredients correctly especially in baking cakes?
A. To have a best output
B. To attract eaters or customers
C. To have fluffy baked products
D. To follow the golden rules in baking
36. What type of kitchen lay-out would you recommend to a not so spacious kitchen?
A. Corridor C. L-Shaped
B. Island D. U-shaped
37. Why is it better to cook raw chicken thoroughly than washing and cleaning it after
buying?
Address: Peñarada St., Surigao City
Telephone No: (086) 231-7517
Email Address: surigaodelnorte@deped.gov.ph
Website: www.depedsurigaodelnorte.net
Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
38. While cooking viand for supper, Andy keeps on entertaining chats on her messenger.
What is the possible thing to happen?
A. Andy will be popular
B. The viand will be burnt
C. Andy’s recipe will be delicious
D. Andy will be praised by her mom for her behavior
41. What would happen if we will use a wrong cleaning agent for a specific utensil/tool in the
kitchen?
A. Dishes will corrode
B. Cleaning will not be perfect
C. Some of the dishes will be having rust
D. Too much time will be consumed in cleaning
42. Jenny stacks glasses by putting the glasses on her fingers that tends the glasses to break.
If you are in Jenny’s position, what changes would you make to avoid the glasses from
breaking?
A. Leave the glasses on the sink
B. Get a tray and put all the glasses
C. Stack glasses 1 glass per hand at a time
D. Put gloves to prevent glasses from falling
43. Ana bought 10 pieces of egg for P85.00. How much is the cost per egg?
A. 8 C. 8.75
B. 8.50 D. 9
44. How would you know the type of kitchen lay-out best suits to your kitchen?
A. By searching on the internet
47. Most of the raw chickens from the market contain salmonella, how can you minimize the
salmonella from spreading?
A. Wash and cook the chicken thoroughly
B. Cook the chicken thoroughly after buying
C. Store chicken to the refrigerator after buying
D. Wash the chicken properly and store in the refrigerator
48. Marife is preparing foods for lunch, while cutting the vegetable, she accidentally cuts her
finger, what must she do to avoid the cut from bleeding?
A. Cover the cut with dry cloth
B. Apply cream on the cut area
C. Sip the cut area to stop it from bleeding
D. Wash the cut area and cover with dry cloth
49. How will you minimize and control hazards in the kitchen?
A. By keeping the kitchen dry
B. By not using the kitchen regularly
C. By keeping the kitchen neat and tidy
D. By following the occupational health and safety procedures
ANSWERS KEY
Address: Peñarada St., Surigao City
Telephone No: (086) 231-7517
Email Address: surigaodelnorte@deped.gov.ph
Website: www.depedsurigaodelnorte.net
Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
DIAGNOSTIC TEST
GRADE 8-COOKERY