Republic of the Philippines

Department of Education
Division of Misamis Oriental
INITAO NATIONAL COMPREHENSIVE HIGH SCHOOL

1ST QUARTER EXAM

T.L.E 8
Name: _________________________________________ Score: _________
Grade Level & Section: ___________________________ Date: __________
I. MULTIPLE CHOICE: Read each item carefully. Choose the letter of the correct answer and write it at
the space provided.

_____1. Which of the following is the right step by step procedures in manual dishwashing?
a. Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes.
b. Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
c. Scrape and pre-rinse, wash, rinse, sanitize, drain, and air-dry dishes

_____2. Which of the following tools is not used in cooking omelet?

a. Bowls b. Fork c. Sauté pan d. Skimmer
_____3. Which of the following is a long-bladed hatchet or a heavy knife used by a butcher?
a. butcher’s knife b. chopper knife c. cleaver knife d. set of slicing knives
_____4. A special coating applied to the inside of some aluminum or steel pots and pans that helps
food from not sticking to the pan.
a. Teflon b. Ceramic c. Glass d. Aluminum

_____5. A kind of utensil used to measure solids and dry ingredients such as flour, sugar and fat.
a. measuring cup b. scoops c. scale d. dipper

_____6. A tool used for vegetable strainer, it is essential for various tasks from cleaning vegetables to straining
pasta or tin contents.
a. funnels b. shears c. colanders d. graters

_____7. A kitchen tool which is specifically designed for pulping garlic for cooking.
a. garlic press b. kitchen knife c. measuring cups d. strainer

_____8. A more complicated tool that may refer to a small electrical appliance.
a. Equipment b. Tools c. Utensils d. Materials

_____9. It is used to measure heat intensity.

a. weighing scale b. measuring spoon c. measuring cup d. thermometer scale

_____10. It is used to grate, shred, slice and separate foods.

a. can opener b. paring knife c. chopping board d. graters

Find the terms used in computing cost of production in the puzzle below.

11.
12.
13.
14.
15.
II. Identify the abbreviation of the following Unit of Measurement.

16. degrees Fahrenheit –

17. teaspoon –

18. ounces –

Give the equivalent of the following measurement.

19. 1 cup = T

20. 1 tbsp.= _________ tsp

21. 1 kilo = _________ lbs

22. 1000 g = _________ kilo

23. 2 cups = __________pt

24. 5 tbsp +1 tsp = cup___

25. 2 cups = ___________ pt

FILL IN THE TABLE THE ABBREVIATION OF UNITS AND THE MEASUREMENT BASED ON
THE RECIPE GIVEN BELOW.

RECIPE:
8 cups APF 4 pieces eggs
6 cups sugar 2 tablespoon vanilla
1 cup oil 1 teaspoon salt
2 cups water 6 table spoon baking powder

26.

27.

28.

29.

30.

III. Give the substitute equivalent of the following ingredients.

31. 2 T all purpose flour =______T cornstarch

32. 1 cup cake flour sifted =______cup all purpose flour sifted
33. 1 square unsweetened chocolate =______T cocoa and ___T fat
34. 1 whole egg =______egg yolks
35. 1 cup coffee cream (20 percent) =______cup milk and ____ T butter

Give the substitution of the following.

36. 1oz chocolate -
37. 1 cup butter -
38. 1oz Semi sweet -
39. 1 cup broth chicken -
40. 1tsp all spice –
IV. ENUMERATION
Give the 5 principles of costing
41.
42.
43.
44.
45.

V. Given the following recipe and its estimated cost, compute for the total purchase cost
and impose a 50% mark up to determine the selling price of your product. Yield=24
servings. SHOW YOUR FORMULA AND SOLUTION.

WRITE YOUR SOLUTION HERE:

46.

47.

48.

49.

50.

GOD BLESS, STUDENTS!

ALL IS WELL 😊
PHIL. 4:13