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Republic of the Philippines

Department of Education
Region X
Schools Division Office of Cagayan de Oro City
Southwest II District
CADAYONAN INTEGRATED SCHOOL
KM 14, Besigan, Cagayan de Oro City

SECOND QUARTER EXAMINATION IN TLE 7/8- COOKERY S.Y 2023-2024

NAME:____________________________DATE:___________________

Direction: Read each question in every number carefully and choose the letter
of the BEST answer.

1. It is a special coating applied to the inside of some aluminum or steel

pots and pans. It helps food from not sticking to the pan.
a. Glass b. Teflon c. Ceramic d. stainless Steel
2. It is the most popular material used for tools and equipment but is more
expensive. It is easier to clean and shine and will not wear out as soon as aluminum.
a. Glass b. Teflon c. Ceramic d. stainless Steel
3. It is the best for all-around use. It is the most popular, lightweight, attractive, and
less expensive. It requires care to keep it shiny and clean.
a. Aluminum b. Teflon c. Ceramic d. stainless Steel
4. It is used to measure the mass of an ingredient can be operated manually or
digitally.
a. Measuring Cup b. Measuring urn c. Household Scale d. Cleaver Knife
5. A kind of knife used to separate meat from bone, it is also used to fillet fish.
a. Paring Knife b. Boning Knife c. Chef’s Knife d. Cleaver Knife
6. This is used for reaching and sweeping of floor without as tool. It is also used to in
stairwells, ceiling corners and other high areas.
a. Broom b. Squeegee c. Cob Webber d. Dustpan
7. A cleaning implement for sweeping made of bundle of straws or twigs attached to
a long handle.
a. Broom b. Squeegee c. Cob Webber d. Dustpan
8. A cleaning tool commonly used to scoop the dirt and wastes on the floor.
a. Waste Container b. Bucket c. Dustpan d. Mop
9. A watertight, vertical cylinder or truncated cone, with an open top and a flat
bottom, usually attached to a semi-circular carrying handle that is used to hold water
or any liquid solution used in cleaning.
a. Waste Container b. Bucket c. Water d. Mop
10. It is characterized by readily absorbing water and becoming soft when wet while
retaining toughness: used in bathing, in wiping or cleaning surfaces.
a. Dish towel b. Paper Towel c. Sponge d. Foam
11. One of the most commonly used disinfectants for water disinfection. Chlorine can
be applied for the deactivation of most microorganisms and it is relatively cheap.
a. Chlorine b. PHENOL c. Disinfectant d. Ammonia
12. Also called carbolic acid. A white, crystalline, water soluble, poisonous mass,
used chiefly as a disinfectant, as an antiseptic, and in organic synthesis.
a. Chlorine b. PHENOL c. Disinfectant d. Ammonia
13. A substance or means used to destroy pathogenic.
a. Chlorine b. PHENOL c. Disinfectant d. Ammonia
14. It is a compound of nitrogen and hydrogen with the formula NH3. It is a colorless
gas with a characteristic pungent smell.
 a. Chlorine b. PHENOL c. Disinfectant d. Ammonia

15. Used to remove grease, oil dirt carbon, ink mildews, soils and waxes.
a. sanitizer b. degreaser c. drain cleaner d. cleanse
16. 1. It is a process of removing food and other types of soil from a surface.
a. Sanitizing b. cleaning c. cleansing d. Disinfectant
17. It is done using heat, radiation or chemicals.
a. Sanitizing b. cleaning c. cleansing d. Disinfectant
18. Use these cleaners to remove heavy accumulations of oil that are difficult to
remove with detergents.
a. detergent b. abrasive cleaners c. solvent cleaners d. Disinfectant
19. Use periodically on surface where grease has burned on.
a. detergent b. abrasive cleaners c. solvent cleaners d. Disinfectant
20. This is use periodically on mineral deposits and other soils that detergent cannot
remove.
a. Acid cleaners b. solvent cleaners c. disinfentant d. detergent
21. 1 cup is equivalent to how many mL?
a. 15 Ml b. 60 mL c. 125mL d. 250 mL
22. How many mL is 1 tablespoon?
a. 15 mL b. 60 mL c. 125mL d. 250 mL
23. What is the cooking abbreviation of kg?
a. kilometre b. kilogram c. kilo d. kilo watt
24. How many gallons in 8 Liters?
a. 1 gallon b. 2 gallons c. 3 gallons d. 4 gallons
25. How many teaspoons in 3 tablespoons?
a. 3 tsp. b. 6 tsp. c. 9 tsp. d. 12 tsp.
26. Different _______________ are selected depending upon the types and
amounts of ingredients that will be measured.
a. Cutting tools b. cooking tools c. measuring tools d. kitchen tools

27. This type of measuring tool has a spout for pouring and have space between the
top and a rim of the cup so that liquids do not spill while transferring.
a. Liquid measuring cup c. scales
b. liquid measuring spoon d. scooper
28. When measuring __________sugar, this needs to be pack compactly until it
follows the shape when inverted.
a. White b. brown c. confectioner d. a&b
29. Sifting is not necessary before measuring unless it is lumpy. In what ingredients
does this applicable?
a. Salt b. flour c. oil d. sugar
30. After filling up the measuring spoon/cup when measuring shortening, what is the
next thing to do?
a. Press b. overflow c. hold d. drop
31-40. Complete the following table.

Items Purchase Selling Price Peso Mark-Up Percentage

Cost/Buying Price Mark-Up
31. Bibingka 5.00 7.00 _____________
______________
32. Cupcake 7.00 10.00 _____________
______________
33. Pulvoron 3.00 4.00 _____________
______________
34. Chicahron 25.00 35.00 _____________ ___________
35. Kutsinta 6.00 10.00 _____________ ______________
36. Puto 4.00 6.00 _____________ ______________
37. Palitaw 8.00 9.00 _____________ ______________
38. Mansanas 20.00 30.00 _____________ ______________
39. Dalandan 15.00 18.00 _____________ ______________
40. Suman 12.00 15.00 _____________
______________

41.50. Direction. Identify the type of hazard/accident in the workplace. Write your
answers on a separate sheet. Write the letter of your choice.
A. Protecting Property from Fire
B. Protecting establishment from natural hazards
C. Protecting property from crime
D. Protecting your staff and visitors from accidents. “Prevention is
F. Legislations that may affect business
41. Cooking ranges, boilers and deep-fat fryers without fitted thermostat
or emergency cut-off valves to turn off.
22. Non-visual inspections of all potable electrical items and electrical
wiring.
43. Prepare a flood plan for your business.
44. Consider putting shop-fronts with grilles or shutters to deter smash
and grab raiders
45. Keeping the premise clean, tidy, congestion-free and well lit will go a
long way to preventing most of this type of accident.
46. Do make aisles and passageways sufficiently wide for easy
movement and keep clear at all times.
47. Clear up spillage promptly and spot warning notices.
48. Manufacturing and packaging standards should pass and regulatory
board.
49. Only licensed electrical engineers should checked and inspect
electrical installations and wiring.
50. A food establishment should be in a free-flood area.
KEY OF CORRECTION:

1. B 11. A 21. D 31. 2.00, 29% 41. A

2. D 12. B 22. B 32. 3.00, 30% 42. A
3. A 13. C 23. A 33. 1.00, 25% 43. B
4. C 14. D 24. B 34. 10.00, 29% 44. C
5. B 15. B 25. C 35. 4.00, 40% 45. D
6. C 16. B 26. C 36. 2.00, 33% 46. D
7. A 17. A 27. A 37. 1.00, 25% 47. D
8. C 18. B 28. B 38. 10.00, 33% 48. E
9. B 19. C 29. D 39. 3.00, 17% 49. A
10. C 20. A 30. A 40. 3.00, 30% 50. B