What material is described as the best for all-around use?

(Knowledge)
a) Stainless Steel
b) Aluminum
c) Cast Iron
d) Teflon

Why is it important to choose aluminum with copper, aluminum, or laminated steel bottoms for
pots? (Understanding)
a) To make it lightweight
b) To prevent denting and scratching
c) To spread heat evenly and avoid heat dark spots
d) To make it less expensive

Why is glass not practical for surface cooking? (Understanding)

a) It's too expensive
b) It conducts heat too slowly
c) It requires special care for long shelf life
d) It reacts with certain foods, turning dark

Which material would be best for baking dishes and casseroles? (Applying)
a) Teflon
b) Stainless Steel
c) Glass
d) Cast Iron

If you want to prevent rust on cast iron, what should you do? (Applying)
a) Use soap for cleaning
b) Season it regularly
c) Apply a Teflon coating
d) Avoid using it for surface cooking

How does Teflon help with cooking? (Analyzing)

a) It spreads heat evenly
b) It prevents food from sticking to the pan
c) It is easy to clean with soap
d) It reacts with acid vegetables

Which tool is typically used for opening a food tin, providing a smooth operation, comfortable
grip, and a turning knob?
a) Cans, bottles, cartoons opener opener
b) Corkscrew
c) Vegetable peeler
d) Rolling pin
What are dredgers used for in the kitchen?
a) Seasoning meat, poultry, and fish
b) Cutting vegetables
c) Mixing dough
d) Grating cheese

"What kind of knife is primarily used for chopping, dicing, or mincing food, often characterized by
a saber or flat grind on heavy blades?"
a) Butcher knife
b) Boning knife
c) Citrus knife
d) French knife

What is the primary purpose of blenders in the kitchen?

a) Slicing and dicing vegetables
b) Chopping, blending, mixing, and pureeing various foods
c) Grating cheese
d) Whipping cream and eggs

_____

Which type of cleaning chemical would be most appropriate to use on surfaces with heavy
grease build-up that needs periodic cleaning? (Applying)
a) Detergents
b) Solvent cleaners
c) Acid cleaners
d) Abrasive cleaners

When cleaning food-contact surfaces used to prepare potentially hazardous foods, what is the
recommended frequency for using abrasive cleaners? (Applying)
a) Once a day
b) At the end of the shift
c) No less than every four hours
d) Whenever convenient

What kitchen tool is primarily used for whipping eggs or batter, as well as for blending gravies,
sauces, and soups, and typically features beaters made of looped steel piano wires?"
a) Mixing bowls
b) Measuring cups
c) Whisks
d) Tongs
What are the three factors that must be considered when using chemical sanitizers for cleaning
and disinfection?
a) Color, shape, and size
b) Concentration, temperature, and contact time
c) Brand, price, and availability
d) Material, texture, and weight

Which of the following is NOT a method of using heat to sanitize surfaces?

a) Steam
b) Hot water
c) Hot air
d) Chemical sanitizers

Direction: Determine whether each statement is true or false. If true, place the word TRUE on
the line next to the statement. If false, place the word FALSE on the line next to the statement.
T_______ When measuring rice and flour, fill the cup to overflowing and level off with a spatula
or knife.
T_______ When pouring liquids into a cup, it doesn't need to stand on a flat surface.
F_______ Sifted refined sugar should be spooned into a cup and leveled with a spatula without
packing or tapping it down.
F_______ Heat is transferred by convection in preparing foods on the range or in the fryer.
T_______ When measuring liquid ingredients, you should use a liquid measuring cup and view
the liquid at eye level to ensure the proper amount.

Complete the following table (10 points) (Analyze)

Chemical Advantages Disadvantages

Chlorine

Iodine

Quaternary
Ammonium
Compounds

____
Direction: Analyze the given problem with the equivalent amount of measurements in each item.
(Application)

1 fluid ounce = 30ml 1 liter = 4 cups

5 fluid ounces = ______ml. 6 liters = ________ cups

1 cup = 8 fluid ounces 1 oz = 30 g

3 cups = _____ fluid ounces 1 1⁄2 oz = _____g

250°F = 120°C
125 °F = ____ °C

Direction: Complete the table (Application)

Items Purchase Selling Price Peso Markup Percentage

cost/buying Markup
price

Mango 20.00 23.00

Banana 10.00 5.00

Orange 16.00 18.00

Apple 20.00 24.00

Avocado 16.00 6.00

Direction: Design your dream kitchen. Create your sketch by adding the appropriate symbols to
represent various appliances, counters, areas, and the flow of work. Please use the given box
below for your drawing. (10 points) (Creating)