CITY OF BALANGA NATIONAL HIGH SCHOOL

Phase III Talisay, Balanga City

Pre Test in Technology and Livelihood Education
(COMMERCIAL COOKING 8)

DIRECTION: Identify the following. Write only the letter of the correct answer in a sheet of
paper. Use CAPITAL LETTER.

1. Which equipment is used to chop, blend, mix, whip, puree, grate and liquefy all kinds of food?
A. Beater C. Chopping board
B. Blender D. Mixer
2. What kind of knife is used to section raw meat, poultry and fish? It can be used as a clever to separate small
joints or to cut bones?
A. Butcher knife C. French knife
B. Citrus knife D. Roast beef slicer
3. What is a chamber or compartment used for cooking, baking, heating or drying?
A. Microwave oven C. Oven toaster
B. Oven D. Skillet
4. Which is best for all around use? It is the most popular, lightweight, attractive and less expensive?
A. Aluminum C. Stainless
B. Cast iron D. Teflon
5. Which is good for baking but not practical on top or surface cooking?
A. Aluminum C. Glass
B. Cast iron D. Stainless
6. Which is used to grate, shred, slice, and separate foods such as carrots, cabbage, and cheese?
A. Colander C. Flipper
B. Funnel D. Grater
7. What utensil is used to transfer little or lots of cooked pasta to a waiting plate without a mess.
A. Pasta spoon or server C. Scraper
B. Serving spoon D. Two-tined fork
8. Which is used to level off ingredients when measuring and to spread frosting and sandwich filling?
A. Baster C. Spatula
B. Scraper D. Spoon
9. What tool is used for serving soups and stews, gravy or dessert sauces?
A. Serving spoon C. Tong
B. Soup ladle D. Wooden spoon
10. Which tool is used to measure in serving of soft foods such as filling, ice cream and mashed potato?
A. Baster C. Portion scale
B. Potato masher D. Scoops or dipper
11. The following are the approved chemical sanitizers, which one does NOT belong?
A. Chlorine C. Heat
B. Iodine D. Quaternary ammonium
12. What factor must be considered when using chemical sanitizer?
A. Concentration C. Hot air
B. Hot water D. Steam
13. What process of removing food and other types of soil from a surface such as dish, glass or cutting board?
A. Cleaning C. Sanitizing
B. Dying D. Washing
14. The following are the advantages of quaternary ammonium compound, which characteristic is a
disadvantage?
A. Colorless C. Odorless
B. Non-toxic D. Slow destruction of microorganism
15. What cleaning agent is used to remove heavy accumulations of soil that are difficult to remove with
detergents?
A. Abrasive cleaner C. Detergents
B. Acid cleaner D. Solvent cleaner
16. Which is used to routinely wash tableware, surfaces and equipment? It can penetrate soil quickly and soften
it?
A. Abrasive cleaner C. Detergents
B. Acid cleaner D. Solvent cleaner
17. What is the oven temperature of 250 degrees Fahrenheit?
A. Hot C. Slow
B. Moderately hot D. Very slow
18. What is the oven temperature of 150 degrees Celsius?
 A. Hot C. Slow
B. Moderately hot D. Very slow

19. What ingredients can be used as substitution for 1/2 teaspoon vinegar?
A. Buttermilk C. Lemon grass
B. Lemon juice D. Maple syrup
20. Which of the following ingredients can be used as substitution for honey?
A. 1 1/4 c sugar plus 1/4 c liquid C. 1/2 tsp lemon extract
B. 2 1/2 c sugar plus 1/2 c liquid D. 1 tbsp lemon peel
21. What is the difference between how much an item costs you, and how much you sell that item?
A. Mark -up C. Percentage make-up
B. Purchase cost D. Selling price
Write TRUE if the statement is correct and FALSE if it is wrong.

22. Sift flour 2-3 times before measuring.

23. Place the measuring cup for liquid ingredients in flat level surface.
24. Level a measuring spoon with straight edge of a knife to measure small amounts of sugar and flour.
25. Shake the dry measuring cup to level off dry ingredients.

Analogy. Letter only.

a.) 1/2 bushel b.) 32 oz. c.) 8 oz. d. 1/4 k. e. 1 ml.

f. 85 ml. g. 1 pt.

26. 1/4 cup = 60 ml 34. 1,000 grams = 1k

1/3cup = _____ml 250 grams = _____ k.

27. 1/2 cup = 4 oz. 35. 1 pound = 16 oz.

1 cup = _____oz. 2 pounds = _____ oz.

28. 1 teaspoon = 5 ml. 36. 4 pecks = 1 bushel

1/4 teaspoon = _____ml. 2pecks = _____ bushel

Complete the table. Compute for the mark-up and percentage mark-up. Choose your answer
below. Letter only.

PERCENTAGE
ITEMS PURCHASE COST SELLING PRICE PESO MARK-UP MARK-UP
(SELLING PRICE)

29. Bibingka 50.00 85.00

30. Halaya 95.00 115.00

31. Suman 30.00 38.00

32. Puto 62.00 72.00

a.) 10.00 -- 14% d. 10.00 -- 16%

b.) 35.00 -- 41% e. 8.00 -- 21%
c.) 20.00 -- 17%

Select the letter of the best answer that will minimize or prevent hazard/accident in the
workplace.

a. Protect your property from fire

b. Protect your property from natural hazards
c. Protect your property from crime
 d. Protect your staff and visitors from accident
e. Know the legislation that may affect your business.

33. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or emergency cut off valves to turn off.
34. Keeping the premises clean, tidy, congestion-free and well lit will go a long way to preventing most of this
type of accident.
35. Prepare a flood plan for your business.

GOODLUCK AND GOD BLESS