St. John the Baptist Academy, Inc.

West-Poblacion, Garcia-Hernandez, Bohol

Catholic Education Association of the Philippines (CEAP)
Bohol Association of Catholic Schools (BACS)
Diocese of Tagbilaran

2ND QUARTER EXAMINATION IN TLE 8

(COOKERY)

Name: ___________________________________ Score: _____________

Year/Section: _____________________________ Date: ____________

TEST I. MULTIPLE CHOICE

Direction: Read each item carefully. Choose the letter most appropriate for each statement. Write the letter before the
number.

1. Which of the following is used to measure solid and dry ingredients?

a. roasting tools b. measuring cups c. kitchen shears d. colander
2. What tool is used to measure small quantities of ingredients?
a. measuring spoon b. measuring cups c. potato masher d. scraper
3. What essential utensil that is used for various tasks from cleaning vegetables, straining pasta or tin content?
a. colanders b. cutting boards c. teflon d. scraper
4. What is the most popular materials used for tools and equipment, but it is more expensive?
a. Aluminum b. Stainless c. Plastic d. Wood
5. It is a must to all types of kitchen tasks, from feeling an onion and slicing carrots, often referred
to as cooks or chef’s tools.
a. spatula b. scraper c. chopping board d. kitchen knife
6. What kitchen tool which is specifically designed for pulping garlic for cooking?
a. garlic presser b. knife c. measuring cups d. peeler
7. Which of the following is more complicated tool that may refer to a small electrical appliance?
a. grater b. equipment c, dredgers d. funnels
8. It is the most popular, lightweight, attractive and less expensive materials for kitchen.
a. stainless b. aluminum c. plastic d. ceramics
9. it is greatly durable and cheap material of kitchen utensils but may not last long.
a. plastic b. ceramics c. flipper d. whisks
10. What tool that is made of rubber or silicon tools to blend or scrape the food from the bowl?
a. grater b. spatula c. scraper d. ceramics
11. What tool is used to shred, slice, and separate foods?
a. baster b. grater c. whisks d. flipper
12. Which of the following is the process of reducing number of harmful organisms to safe level on food contact
services?
a. sanitizing b. cooking c. frying d. drying
13. What do you call is the removal of visible soil from the food?
a. pedestal b. cleaning c. cooling d. sanitizing
14. Which of the following is caused by touching exposed electrical wire or a piece of electrical equipment which is not
grounded properly?
a. Electroshock b. grounded c. burned d. none of the above
15. This is a situation that could be dangerous to people in the workplace
a. risks b. hazards c. fighting d. working

TEST II. FILL IN THE BLANK

Direction: Fill in the blanks with word or group of words to complete the sentences below.

clean and dry contamination dishcloth

areas place standardized
cooling pack conduction
zero

1. After cooking the ingredients, _________ all used mixing bowls, spatulas, measuring spoons and cups and mixer
accessories in a tub of warm water.
2. Use a damp _________ to wipe off all cake mix splatter from the mixer.
3. Return electric mixers and other electronic equipment to their designated __________ places.
4. Make sure all wooden spoons and accessories are _______ before storing.
5. Proper storage and handling of cleaned and sanitized equipment and utensils is very
important to prevent ________________prior to use.
 6. Ingredients which measure by volume and by weight demand _____________________ measuring tools or
equipment.
7. Refrigerators are operated by electricity. The unit that does the ___________is underneath the box behind the
grill.
8. In preparing foods on the range or in the fryer, heat is transferred by_______________.
9. Brown sugar is _____________ into the measuring cup before leveling off.
10. Spring scales should be adjusted so that pointer is at __________.

TEST III. ABBREVIATION

Direction: Give the abbreviation of the following measurement.
1. Kilogram = _________________
2. Teaspoon = _________________
3. Tablespoon = _________________
4. Cup = _________________
5. Ounce = _________________
6. Pound = _________________
7. ◦F = _________________
8. ◦C = _________________
9. L = _________________
10. ml = _________________

TEST IV. MARK UP PERCENTAGE COMPUTATION (3 pts. with solution)

1. Calculate your peso mark up
Selling price= 50.00
Purchase cost/buying price= 30.00
Peso markup= __________

2. Calculate percent markup based on cost

Peso markup= 20.00
Purchase cost/buying price=10.00
Percentage mark up= __________

3. Calculate your percent markup based on selling price

Peso markup = 20.00
Selling price= 50.00
Percentage mark up= ___________