ERNESTO RONDON HIGH SCHOOL

Technology and Livelihood Education 7 - Commercial Cooking

First Periodic Test

I. MULTIPLE CHOICE. Read and analyze the test items very well. Answer them by writing the LETTER
ONLY
of the correct answer.

1. Which is NOT a measuring tool?

a. dredgers b.measuring cups c. thermometers d. weighing scale
2. Cynthia drained the water from the cooked pasta. She used a strainer which is also called as ______
a. colander b. dredger c. egg beater d. flipper
3. Joy, Smart, Axion, and Dazz are examples of ________________.
a. abrasive cleaners b. acid cleaners c. detergents d. solvent cleaners
4. How would you compare aluminum to stainless steel?
a. it is more expensive b. it has more luster c. it is easier to clean d. it dents easily
5. Marites needs a small amount of sugar in baking a cake. Which measuring tool must she use?
a. dropper b. measuring cup c. measuring glass d. measuring spoon
6. The _____________ is also called the mixing spoon made of hardwood.
a. egg beater b. rubber scraper c. spatula d. wooden spoon
7. What tool should Diana use in preparing mashed potato?
a. flipper b. butcher’s knife c. potato masher d. soup ladle
8. It is a brush used in cooking to butter the tops of breads and baked goods after they come out of the oven.
a. baster b. double boiler c. dredgers d. peeler
9. A kitchen tool which is specifically designed for pulping garlic for cooking.
a. garlic press b. grater c. peeler d. whisk
10. It is used to grate, shred, slice and separate foods.
a. garlic press b. grater c. peeler d. whisk
11. Nina wants to measure the intensity of heat she needs in cooking. What kitchen tool must she use?
a. metal rod b. oral thermometer c. temperature scale d. weighing scale
12. Nelissa cooked a large piece of ham. What must she use to hold this piece of meat while browning or
slicing?
a.flipper b. potholder c. serving spoon d. two-tine fork
13. Anthony is baking a cake. What tool must she use to get the exact amount of flour?
a. dredger b. measuring cups c. pasta spoon d. whisk
14. How can you classify wooden spoon, whisk and spatula according to their uses?
a. cutting tools b. measuring tools c. mixing tools d. equipment
15. How would you differentiate stainless steel from aluminum?
a. it dents easily b. it is less expensive c. it is lightweight d. it is more durable
16. What would happen if a cook or chef does NOT have a kitchen knife?
a. food preparation is faster b. more food will be cooked c. food are properly cut d. cooking is hard
17. How will you identify a butcher’s knife?
a. it can cut through bones b. it is bigger in size c. it can cut through joints d. all of the
above
18. What other way would you choose to whip eggs and batter other than using a rotary eggbeater?
a. use a ladle b. use a spoon c. use a whisk d. use a wooden spoon
19. What would you suggest to prevent the food from spoilage?
a. use serving spoon while eating c. make the dish look good
b. make the dish taste good d. use spoon in geting food
20. It is a tool used in opening cans and bottles.
a. blender b. can and bottle opener c. peeler d. whisk
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21. They are sometimes made of wood or hard plastic where food items are being cut.
a. baster b. bottle opener c. cutting board d. kitchen shears
22. How would you explain the reason why stainless steel material better than aluminum?
a. it is easier to clean b. it does not wear easily c. it is more durable d. all of the
above
23. What did you observe in plastic and rubber materials?
a. cheap but may not last long b. expensive c. it has shine and luster d. it dents easily
24. What special coating do manufacturers apply to the inside of steel pots and pans to prevent the food from
sticking?
a. aluminum foil b. paste c. rubber d. teflon
25. How can you describe a kitchen utensil that has been cleaned?
a. presence of left-over foods b. no visible food particles c. it is greasy d. food-smelling
26. What would happen if the kitchen tools and utensils were not sanitized?
a. you’ll get sick c. harmful microorganisms will be terminated
b. you’ll get healthy d. the utensils are safe
27. What action would you take to perform removing grease and oil build-up on plates.
a. use acid cleaners b. use detergents c. use solvent cleaners d. use sanitizer
28. Athena wants to eliminate the harmful microorganisms on their spoons and forks, what may she use?
a. cold water b. hot water c. insecticide d. muriatic acid
29. The presence of too little sanitizer will result in an inadequate reduction of harmful microorganisms and
too much can be toxic is referred to as the ___________.
a. concentration b. contact time c. pressure d. temperature
30. Why is water considered as the universal solvent?
a. it comes from the universe b. it can dissolve more substance c. it cannot dissolve anything d. it is a
liquid
31. Cynthia wants to keep her kitchen utensils dry. Which method of drying may she use?
a. air drying b. dishwasher c. tea towels d. all of the above
32. Susan is sanitizing their kitchen oven. What is the safest method shall she use?
a. hot water b. steam c. hot air d. hot bath
33. What is the ideal temperature of water to be used in making a sanitizing solution?
a. 13°C-49°C b. 60°C-70°C c. 80°C-90°C d. 95°C-100°C
34. Cleaned kitchen tools and utensils should be ______ before storing to avoid rust and odor.
a. dried b. sanitized c. stored d. washed
35. Tools and utensils must be sanitized under the recommended length of time.
a. calculated time b. contact time c. time pressure d. overtime
36. What would happen if there are too much chemical in the sanitizing solution
a. the solution is effective b. the solution is less effective c. the solution is sweet d. the solution is
toxic
37. How many fluid ounces are there in one cup?
a. 32 fl.oz. b. 16 fl.oz. c. 8 fl.oz. d. 24 fl.oz.
38. 1 cup: 250 ml. 3 cups: __________
a. 550 ml. b. 650 ml. c. 750 ml. d. 850 ml.
39. What alternative measurement would you suggest for 8 fl.oz of water?
a. 1 cup b. 2 cups c. 3 cups d. 4 cups
40. How would you determine how much flour in milliliter is needed for 2 cups?
a. 250 ml. b. 500 ml. c. 750 ml. d. 1000 ml.
41. Riah, at an early age, is engaged in business. She sells accessories and other items to her classmates. She
adds a certain amount to the purchase price of the products to cover for her expenses. What do you call
this amount?
 a. debit b. deficit c. markdown d. markup
42. Determine the value of the peso markup if the purchase price is Php 21.75 and the selling price is Php
25.00?
a. Php 3.75 b. Php 4.25 c. Php 3.25 d. Php 4.75

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43. It is referred to as the cost of a single quantity of a product.

a. discount b. production cost c. sales d. unit cost
44. It is the total price paid for the resources used to manufacture a product or service such as raw materials,
labor and other expenses.
a. discount b. production cost c. sales d. unit cost
45. If the unit cost of 1 kilo of pork is P350, how much will it cost you for 3 kilos?
a. 650 b. 750 c. 950 d. 1050
46. A hazard is any situation that poses a level of _____ to life, health, property and environment.
a. peace b. safety c. threat d. treat
47. What would you suggest to prevent electric shock?
a. plug in equipment with wet hands c. octopus connection
b. keep the hands dry d. do not check the wires before using equipment
48. In case of a kitchen fire, how will you prevent the fire from spreading?
a. cover the source of fire with damp cloth c. run as fast as you can
b. pour water d. scream
49. Devise a way to keep our kitchen safe?
a. arrange the wires of electric equipment c. do not play with fire
b. keep the floor dry d. all of the above
50. In your own way, how will you explain to your family members to observe kitchen safety?
a. compose a jingle on kitchen safety c. design a poster on kitchen safety
b. construct a slogan on kitchen safety d. all of the above

“It is better to endure the hardship of learning than the bitterness of ignorance.”
GOOD LUCK!
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