ERNESTO RONDON HIGH SCHOOL

Technology and Livelihood Education 7 - Commercial Cooking

First Periodic Test

I. MULTIPLE CHOICE. Directions: 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. It is also called a vegetable strainer essential for various tasks from cleaning vegetables to straining pasta or tin
contents.
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. Which of the following is the most popular, lightweight, attractive and less expensive material of kitchen utensils and
equipment?
a. aluminum b. cast iron c. plastic d. stainless steel
5. What is the most appropriate tool for measuring ingredients in small quantities?
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 kitchen tool must she use to hold this large 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. A kitchen utensil used to turn food items while frying.
a. flipper b. funnel c. spatula d. tongs
15. A _______ should be used in transferring ingredients from one container to another to avoid spillage.
a. colander b. double boiler c. funnel d. wooden spoon
16. It is referred to as the cook’s or chef’s tool, a must for all types of kitchen tasks.
a. apron b. baster c. bowl d. knife
17. A type of knife used in cutting through bones and joints of meat.
a. boning knife b. butcher’s knife c. citrus knife d. french knife
18. It is used to whip eggs and batter.
a. baster b. can opener c. dredger d. whisk
19. A kitchen tool used in stirring, creaming, blending and mixing.
a. dredger b. flipper c. spatula d. wooden spoon
20. It is a tool used in opening cans and bottles.
a. blender b. can and bottle opener c. peeler d. whisk
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. A material that is easier to clean and shine and will not wear out as soon as aluminum.
a. cast iron b. ceramic c. glass d. stainless steel
23. _______ are greatly durable and cheap but may not last long, ideal for chopping boards because they are much less
dulling to knives than metal.
a. cast iron b. glass c. plastic and hard rubber d. teflon
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. It is a must for food establishments to eliminate or remove for the safety of its customers and employees. Which of the
following refers to the object that has potential to cause harm?
a. accident b. hazard c. risk d. safety
26. It is the physical removal of visible soil and food from surfaces such as dish, glass or cutting boards.
a. cleaning b. sanitizing c. stacking d. utilizing
27. It is the process of reducing or terminating the number of harmful organisms on food contact surfaces.
 a. cleaning b. sanitizing c. stacking d. utilizing
28. Solvent cleaners are often called _____ because of their ability to cut grease from surfaces.
a. acid cleaners b. degreasers c. detergents d. sanitizer
29. 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
30. 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
31. It is used for general purpose cleaning and is considered as the universal solvent.
a. acid b. base c. vinegar d. water
32. Cynthia wants to keep her kitchen utensils dry. What method of drying may she use?
a. air drying b. dishwasher c. tea towels d. all of the above
33. 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
34. 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
35. Cleaned kitchen tools and utensils should be ______ before storing to avoid rust and odor.
a. dried b. stored c. washed d. wiped
36. What do you call the recommended length of time the cleaned item must be in contact with the sanitizer to kill the
harmful microorganisms?
a. calculated time b. contact time c. time pressure d. overtime
37. Which of the following is NOT one of the approved sanitizing chemicals?
a. arsenic b. chlorine c. iodine d. quaternary ammonium
38. 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.
39. 1 cup: 250 ml. 3 cups: __________
a. 550 ml. b. 650 ml. c. 750 ml. d. 850 ml.
40. 8 fl.oz: 1 cup 24 fl. oz: ______ cups
a. 3 b. 6 c. 9 d. 12
41. Athena is baking a cake for her mom’s birthday. She needs 2 cups of flour. How much would that be if measured in
milliliters?
a. 250 ml. b. 500 ml. c. 750 ml. d. 1000 ml.
42. 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 the amount she adds
in?
a. debit b. deficit c. markdown d. markup
43. To obtain the peso markup, the buying price must be _______ from the selling price.
a. added b. divided c. multiplied d. subtracted
44. How much is 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
45. 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
46. These are flammable products that are highly capable of catching and causing fire. Which of the following does
not belong to the group?
a. LPG b. matches c. oil d. water
47. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or emergency cutoff valves to turn off. What is
this type of hazard/accident?
a. Protecting your property from fire c. Protecting your property from natural hazards
b. Protecting your property from crime d. Protecting your staff and visitors from accidents
48. It refers to a planned system of working to protect illness and injury where you work by recognizing and identifying
hazards and risks.
a. health practice management b. occupational health and safety c. risk management d. safety management
49. Which of the following is considered a kitchen hazard?
a. burns b. cuts c. fire d. all of the above
50. In case of a kitchen fire, what will you do to prevent the fire from spreading?
a. cover the source of fire with damp cloth b. pour water c. run as fast as you can d. shout

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

GOOD LUCK!