Republic of the Philippines

Department of Education
Region XII
Division of Cotabato
ALEOSAN NATIONAL HIGH SCHOOL
Aleosan, Cotabato

SECOND QUARTER ASSESSMENT COMMERCIAL COOKING 8 S.Y. 2022 – 2023

Name:_______________________________Year&Section______________________
Date:___________
Teacher:_____________________________Proctor:__________________________
Score:__________
(KNOWLEDGE)
Direction: Read each item carefully. Encircle the letter most appropriate for each of the given
statements. (30 items.)
1. It is the most popular materials used for tools and equipment, but it is more expensive.
a. Aluminum b. Stainless c. Plastic d. Wood
2. It is used for peeling an onion and slicing carrots, often referred to as cooks or chef’s tools.
a. spatula b. scraper c. chopping board d. kitchen knife
3. A kitchen tool which is specifically designed for pulping garlic for cooking.
a. garlic press b. knife c. measuring cups d. peeler
4. It is used for turning food items.
a. soup ladle b. baster c. flipper d. colander
5. They may refer to a small electrical appliance, such as mixer, range and refrigerator.
a. grater b. equipment c. dredgers d. funnels
6. It is used to measure solid and dry ingredients
a. roasting tools b. measuring cups c. kitchen shears d. colander
7. This is used to measure small quantities of ingredients.
a. measuring spoon b. measuring cups c. potato masher d. scraper
8. Essential utensil for various tasks from cleaning vegetables, straining pasta or tin content.
a. colanders b. cutting boards c. Teflon d. scraper
9. A special coating applies inside of aluminum or steel pots and pans that helps food from not sticking to
the pan.
a. Teflon b. plastic c. wooden d. baster
10. A kitchen essential used for creaming, stirring and mixing that made` of a hard wood.
a. wooden spoon b. measuring cups c. scraper d. grater
11. It is the most popular, lightweight, attractive and less expensive materials for kitchen.
a. stainless b. aluminum c. plastic d. ceramics
12. It is greatly durable and cheap material of kitchen utensils but may not last long.
a. plastic b. ceramics c. flipper d. whisks
13. A rubber or silicon tools to blend or scrape the food from the bowl.
a. grater b. spatula c. scraper d. ceramics
14. It is used to measure heat intensity.
a. temperature scale b. measuring cups c. thermometer d. measuring spoon
15. It is used to shred, slice, and separate foods.
a. baster b. grater c. whisks d. flipper
16. Which of the following is a substance used to destroy germ and diseases?
a. stacks b. disinfectant c. infestation d. cleaning
17. It is the process of reducing number of harmful organisms to safe level on food contact services
a. sanitizing b. cooking c. frying d. drying
18. This is the removal of visible soil from the food.
A. pedestal b. cleaning c. cooling d. sanitizing
19. A room especially set apart and containing the necessary utensils for cooking food.
a. kitchen b. dining c. garden d. bedroom
20. It is an imaginary line drawn from each of the three primary work stations in the kitchen and avoid traffic
flow problems.
a. work flow b. work triangle c. work centers d. work station
21. This means doing the job in the easiest, simplest and quickest way.
a. work simplification b. work centers c. work flow d. work triangle
22. This is a poisonous substance that makes you sick.
a. toxin b. hazard c. molds d. bacteria
23. Type of kitchen which is most suitable for large families is ___________.
a. G-shaped kitchen b. U-shaped kitchen c. galley kitchen d. single kitchen
24. A situation that could be dangerous to people in the workplace.
a. Hazard b. Molds c. bacteria d. toxins
25. Focused around major appliances – refrigerator- freezers, range, or sink.
a. Work Centers b. Work Station c. Work Flow d. Work Triangle
26. Living cells that can be only seen in a microscope.

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 a. Molds b. Microorganisms c. Bacteria d. Yeast

(UNDERSTANDING)
II. Directions: Select the letter with the best answer that will identify the type of hazard/accident in the
workplace.
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
E. Legislation that may affect your business.
____27. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or emergency cutoff valves to
turn off.
____28. Non-visual inspections of all portable electrical items and electrical wiring.
____29. Prepare a flood plan for your business
____30. Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders.
____31. Keeping the premises clean, tidy and congestion-free.
____32. Do make aisles and passageways sufficiently wide for easy movement and keep clear at all times.
____33. Clear up spillage promptly and post warning notices.
____34. Manufacturing and packaging standards should pass the regulatory board.
____40. Only licensed electrical engineers should check and inspect electrical installations and wirings.
____41. A food establishment should be in a free-flood area.

(APPLICATION)
III. Complete the table below.
42. _____ fluid oz 2 tablespoons 30 ml.
43. _____ cup 8 fluid oz 250 ml.
44. _____ 0z 220 g 4 inches
45. 70 ˚ C ______ ˚F
46. 250˚F _____ ˚ C

(CREATING)
IV. Draw the following Kitchen Floor Plans and Symbols. (2 pts. each)

47-48. Free standing sink _____________________

49-50. Washer _____________________

51-52. Dryer _____________________

53-54. Stove or Range _____________________

54-56. Fridge _____________________

(ANALYZING)
V1. Answer the following questions briefly.

57. What type of hazard do you think may cause an accident? ____________________________________.

58. Do you think it can be avoided? _____________

59-60.How?
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________.

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Republic of the Philippines
DEPARTMENT OF EDUCATION
Region XII
Division of Cotabato
ALEOSAN NATIONAL HIGH SCHOOL
San Mateo, Aleosan, Cotabato

TLE 8- COOKERY Exploratory Course

RIZAL & BONIFACIO

TABLE OF SPECIFICATION

Content No. of R U A A E C
items

Identify kitchen tools, equipment

according to their use. 15 1-15

Select various types of chemicals

for cleaning and sanitizing kitchen
tools, equipment, and 3 16-18
paraphernalia

Read and interpret kitchen plan

12 19-30
Identify hazards and risks

Carry out measurements and 31-40 41-45 56-60

calculations in a required task

Create kitchen lay-out 46-55

Total

Prepared by: Checked by:

RONALYN C. ACAS, T1 MELINDA C. VILLENA, MT1
Subject Teacher Program Coordinator