Commercial Cooking Exams

Don Benjamin Jalandoni Sr.
Memorial National High School

Brgy. Libongcogon, Zarraga, Iloilo
Commercial Cooking TLE 7

2nd Periodical Examination
October _________, 2019
Name: __________________________ Year and section: _________________Score: ______
I. Read the question carefully. Encircle the correct answer.

1. It is the most popular material used for tools and equipment, but is more expensive?
a. Aluminum b. Wood c. Glass d. Copper
2. It is a greatly durable and cheap material of kitchen utensils but may not last long.
a. Glass b. Copper c. Aluminum b. Wood
3. An essential utensil for various tasks from cleaning vegetables to straining pasta or tin
contents.
a. Colander b. Baster c. Grater d. Scraper
4. Used to level off ingredients when measuring dry ingredients.

a. Scraper b. Colander c. Baster d. Grater
5. Use for turning food items.

a. Flipper b. Baster c. Funnel d. Dredger
6. Commonly made up of heat proof glass and transparent so that liquid can be seen when
measuring.
a. Measuring cup b. Double boiler c. Shears d. blender
7. It make the task of cleaning seafood and removing shell much easier.
a. Seafood serving tools b. Tong c. Butcher knife d.
Ladle
8. Enable you to more easily grab and transfer items, poultry or meat portion to a serving platter,
to a hot skillet or deep fryer or to a plate.
a. Serving spoon b. Ladle c. Serving tongs d. Spoon
9. Used for whipping eggs or batter, and for blending gravies, sauces, and soups.
a. Pastry blender b. Fork c. Rotary eggbeater
10. Use to measure heat intensity.

a. Temp. Scales b. Portion scales c. Household scales d. Degree Fahrenheit
11. The process of removing food and other types of soil from surface, such as a dish, glass or
cutting board.
a. Sanitizing b. Cleaning c. Steam d. Hot Water
12. It is done using heat, radiation, or chemicals.

a. Sanitizer testing b. Sanitizing c. Cleaning Concentration
13.A cleaning agent use to routinely wash tableware, surfaces, and equipment.
a. Solvent cleaner b. detergent c. Acid cleaner d. Abrasive cleaner
14. Use periodically on surfaces where grease has burned on.

a. Detergent b. Solvent Cleaner c. Abrasive cleaner d. Acid Cleaner
15. Usually used in mineral deposits and other soils that detergents cannot remove.
a. Concentration b. Acid cleaner c. Solvent cleaner d. Abrasive cleaner
16. Use this cleaners to remove heavy accumulations of soil that are difficult to remove with
detergents.
a. Solvent Cleaners b. Abrasive Cleaners c. Concentration d. Acid Cleaners
17. What is the contact time for chlorine?

a. 30 Seconds b. 7 Seconds c. 10 Seconds d. 1 Minute
18. What is the advantage of chemical sanitizer such as ammonium?
a. Effective on wide variety of bacteria
b. nontoxic, odorless, nonirritating
c. less irritating
d. inexpensive
19. What is the disadvantage of using iodine?

a. Corrosive
b. it might discolor equipment and surfaces
c. irritating to the skin
d. slow distruction of microorganism
20. Which of the following is the actual concentration of chlorine?

a. U to 200 ppm in water that is at least 75oF
b. 50 ppm in water between 75 and 100oF
c. 12.5 -25 ppm in water that is at least 75oF
d. 15 ppm in water that is at least 75oF
Given the following recipe and its estimated cost, compute for the total purchase cost
andimpose a 50 % mark up to determine the selling price of your product. Yield= 24
servings
ITEM UNIT COST TOTAL COST PESO MARK SELLING

UP PRICE
2 K chicken 115.00/kilo 21._____________
1 head of 50/kilo
garlic 20pcs/kilo 22._____________
4 Tbsp soy 15.00/bottle

sauce Approx. 32 T 23._____________
1 tsp ground 1.00/small pack

black pepper ½ t/pack 24._____________
½ cup vinegar 12.00/bottle

Approx. 2
cups/bottle 25._____________
2 Tbsp 40.00/bottle
cooking oil Approx. 32 T 26._____________
TOTAL
27. ____________ 28.___________ 29.__________
21. a. 230 b. 115 c. 200 d. 107.5
22. a. 5.00 b. 2.50 c. 3.00 d. 4.50
23. a. 1.90 b. 1.50 c. 2.5 d. 3.00
24.a. 6 b. 4 c. 3 d. 2
25. a. 4 b. 3 c. 2 d. 1
26. a. 1.5 b. 2.5 c. 3.5 d. 4.5
27. a. 241. 5 b. 241.7 c. 241. 9 d 242
28. a. 120. 95 b. 121 c. 120.9 d. 122
29. a. 14.118 b. 15.118 d. 16.118 d. 17.118

Calculate your peso mark up.
Selling price 30. 20.00 31. 50.00

Purchase cost 15.00 20.00
Peso Mark up
30. a. 35 b. 5 c. 1.33 d. 0.5
31. a. 30 b.70 c. 2.5 d. 0. 2
Calculate percent mark up based on cost
Peso mark up 32. 50.00 33. 30.00

Purchase cost 10.00 15.00
Percentage Mark up
32. a. 5 b. 2 c. 3 d. 4
33. a. 2 b. 3 c. 4 D. 5
Calculate your percent mark up based on selling price.
Peso mark up 34. 5.00 35. 15.00

Selling price 15.00 30.00
Percentage Mark up
34. a. 33% b. 35% c. 36% d. 30%
35. a. .10 b. .5 c. .20 d. .30
36. Work station simply means ____________,______________,_______________ where a

particular kind of food is produced.
a. Food, classification, clean-up
b. food, preparation, clean-up
c. food, simplification, clean-up
d. cleaning, preparation, food
37. Type of kitchen which is most suitable for large families is

a. U-shaped b. G-shaped c. L-shaped d. Single wall
38. A simple, single celled microorganism is called

a. molds b. toxin c. virus d. bacteria
39.A microorganism, that has furry growth often found on spoiled food.
40. a poisonous substance that makes you sick.

41. Cooking ranges, boilers and deep-fat fryrs without fitted thermostats or emergency cutoff
valves to turn off.
a. protecting your property from fire
b. protecting your property from natural hazards
c. protecting your property from crime
d. protecting your staff and visitors from accidents
42. Non- visual inspections of all portable electrical items and electrical wiring.
43. Prepare a food plan for your business.

44. Consier putting shop-fronts with grilles or shutters to deter smash and grab raiders.
45. Keeping the premises clean, tidy, congestion- free and well lit will go a long way to
preventing most of this type of accident.
46. Do make passageways sufficiently wide for easy movement and keep clear all times.
47. Clear up spillage promptly and most warning notices.

48. Manufacturing and packaging standards should pass the regulatory board.
49. only licensed electrical engineers should checked and inspect electrical installations and
wirings.
50. A food establishment should be in a free-flood area.


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Don Benjamin Jalandoni Sr.

Memorial National High School

Commercial Cooking TLE 7

Name: __________________________ Year and section: _________________Score: ______

I. Read the question carefully. Encircle the correct answer.

4. Used to level off ingredients when measuring dry ingredients.

5. Use for turning food items.

10. Use to measure heat intensity.

12. It is done using heat, radiation, or chemicals.

14. Use periodically on surfaces where grease has burned on.

17. What is the contact time for chlorine?

19. What is the disadvantage of using iodine?

20. Which of the following is the actual concentration of chlorine?

ITEM UNIT COST TOTAL COST PESO MARK SELLING

4 Tbsp soy 15.00/bottle

1 tsp ground 1.00/small pack

½ cup vinegar 12.00/bottle

21. a. 230 b. 115 c. 200 d. 107.5

22. a. 5.00 b. 2.50 c. 3.00 d. 4.50

23. a. 1.90 b. 1.50 c. 2.5 d. 3.00

26. a. 1.5 b. 2.5 c. 3.5 d. 4.5

27. a. 241. 5 b. 241.7 c. 241. 9 d 242

28. a. 120. 95 b. 121 c. 120.9 d. 122

29. a. 14.118 b. 15.118 d. 16.118 d. 17.118

Selling price 30. 20.00 31. 50.00

30. a. 35 b. 5 c. 1.33 d. 0.5

31. a. 30 b.70 c. 2.5 d. 0. 2

Calculate percent mark up based on cost

Peso mark up 32. 50.00 33. 30.00

Calculate your percent mark up based on selling price.

Peso mark up 34. 5.00 35. 15.00

34. a. 33% b. 35% c. 36% d. 30%

35. a. .10 b. .5 c. .20 d. .30

36. Work station simply means ____________,______________,_______________ where a

37. Type of kitchen which is most suitable for large families is

38. A simple, single celled microorganism is called

40. a poisonous substance that makes you sick.

43. Prepare a food plan for your business.

47. Clear up spillage promptly and most warning notices.

50. A food establishment should be in a free-flood area.

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