TQs 2Q G7 10 Answer Key

Republic of the Philippines
Department of Education
REGION X
SCHOOLS DIVISION OF OROQUIETA CITY
District II
Mobod Integrated School
2nd PERIODICAL EXAMINATION

TLE 7/8 – COOKERY
NAME: ________________________________ SECTION: ______________ SCORE: _____

Teacher: CHERYL A. JUMAWAN
GENERAL DIRECTION: Read and understand the statements carefully. Before you write it must
be your final answer since erasure means wrong. Avoid using pencil.
I. Directions: Read the statements carefully. Write only the letter that corresponds to your answer on the
blank.
___ 1. How cookery course helps you to make familiar with your kitchen and all the tools and equipment?
A. Get Acquainted with your Kitchen B. Promote Self Esteem
C.Improve Cooking Skills D. Encourage Cultural Awareness
___ 2. How cookery course trains us how to cook?
A. Get Acquainted with your Kitchen B. Promote Self Esteem
C.Improve Cooking Skills D. Encourage Cultural Awareness
___ 3. The one who manages, leads and supervises the restaurant operations.
A. Restaurant Manager B. Sales Coordinator C. Front Office Agent D. Food Stylist
___ 4. The one responsible for representing and advertising the restaurant.
___ 5. The one responsible on performing all front desks duties such as check – in and check – out,
reservations, phone messages and special request from the guest.
II. Directions: In column A identify or write the name of the tool and in column C classify the types of
kitchen tools and equipment based on their uses/function. Write your answer on the blank.
A B C
Example:
Measuring cups, spoons Measuring Tools
6. Wooden Spoons Preparation Tools
Refrigerators/ Freezer 7. Equipment
8. Temperature Scale Measuring Tools
Address: Osilao St., Poblacion 1, Oroquieta City Para sa Diyos, Para sa Bata, Para sa Bayan
Telefax No: (088) – 531-0831 The OROquieta Treasures: Our Learners
Email Address: oroquieta.city@deped.gov.ph Asenso Oroquieta!
REGION X
District II
Kitchen Knives 9. Cutting Tools
10. Household Scales Measuring Tools
III. Directions: Select which of the following chemical for cleaning or sanitizing agent is used to do the
following tasks: Choose your answer in the box below.
Abrasive Cleaners Solvent Cleaners Acid Cleaners

Hot Water Detergent
Food-contact surface Cleaning
__Cleaning___11. The process of removing unwanted smell, dust, dirt, or stain from surfaces.
Detergents__ 12. Wash dishes and drinking glasses
Solvent Cleaners13. Remove grease on pans
Acid Cleaners 14. Remove mineral deposits in sink
Abrasive Cleaners 15. Clean heavy collected soils
IV. A. Directions: Based on the illustrations how will you clean and sanitize kitchen tools and equipment
by sink dish washing method? Below the picture arrange the correct order of cleaning dishes
and kitchen utensils by sink dish washing method by ranking 1 to 5. Write the number on the
blank before the statement.
__2___ 16. Wash in clean, hot, soapy water.

__4___ 17. Sanitize in clean hot water at least 77 degree Celsius (170 degree Fahrenheit for 45 seconds.
___3__18. Rinse in clean water not lower than 43 degree Celsius (110 degree Fahrenheit).
__5___19. Air Dry on a corrosion resistant draining rack.
__1___ 20. Scrape food from utensils and pots.
REGION X
District II
A. Directions: Arrange in its proper order the Procedures on how to use cleaning tools,
equipment, and paraphernalia in accordance to standard operating procedures in cleaning
the kitchen. Number your answer 1-5.
4 _ 21. Spray this solution onto kitchen surfaces and wipe off with a damp cleaning rag.
5___22. Fill a few bowls with about 1/2 cup each of baking soda.
1___ 23. Collect dust by sweeping the kitchen floor daily.
3___24. Make an all-purpose cleaner in a spray bottle.
2___25. Mix 1 gallon warm water in a bucket with 1/2 cup white vinegar and 1 tsp. dish soap.
C. Directions: Measure ingredients according to recipe requirements by sequencing. Arrange the procedures
in its proper order in measuring flour. Number your answer from 1-3.
3_26. Level-off with a spatula or with a straight-edged knife
1_27. Sift the flour to remove lumps.
2_28. Fill the cup to overflowing. Do not shake the cup.
Sequencing B. Arrange the procedures in its proper order in measuring liquid ingredients. Number your
answer from 1-2.
2_29. Pour the desired amount of liquid into the cup.
__1 _30. Place the liquid measuring cup on a flat, level surface.
V. Direction: Write the equivalents and abbreviations on the space given of the following. Show your
solution in another sheet of paper.
64 Tablespoons = 31.)__2_____pound = __lb____
8 stick = __32___ounces = 32.) __oz____
4 Cups = 33.)___2____pints = __pt____
250° F = _120___°Celcius = 34.)___°C___
1cup = 35.) _250 milliliter = ___ml___
VI. Direction: Read the recipe below and convert the following measurements. Show your solution in
another sheet of paper.
Blue-Ribbon Butter Cake
Ingredients:
 1 cup butter, softened
 2 cups sugar = 36.) 96 teaspoons
 4 large eggs, room temperature
 2 teaspoons vanilla extract
 3 cups all-purpose flour = 37.) 48 tablespoons
 1 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 1 cup buttermilk = 38.) 250 ml.
 butter sauce:
 1 cup sugar
 1/2 cup butter, cubed
 1/4 cup water = 39.) 2 oz.
 1-1/2 teaspoons almond extract
 1-1/2 teaspoons vanilla extract
REGION X
District II
3500F (Heat of Oven) = 40.) 180 0

C
Directions
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating
well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt;
add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Pour into a greased and floured 10-in. tube pan. Bake at 350°F until a toothpick inserted in
center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center
tube of pan. Invert cake onto a wire rack over waxed paper.
3. For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just
until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
4. Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is
absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool
completely.
VII. Direction: Write the substitution for the following ingredients. Write your answer on the blank.
INGREDIENTS SUBSTITUTION
41.) 1cup skim milk 1/3 cup instant nonfat dry milk plus 7/8 cup water
42.) 1C coconut milk 1 cup milk
43.) 1/2 tsp cream of tartar 1 1/2 tsp lemon juice or vinegar
44.) 1C cake flour 7/8 cup all-purpose flour (1 cup less 2 Tbsp)
45.) 1 cup miniature marshmallow 10 large marshmallows
VIII. Direction: Given the following recipe and its estimated cost, compute for the total purchased cost and
impose a 50% mark up to determine the selling price of your product. Yield = 24 serving
Item Unit cost Total cost Peso mark-up Selling Price per
serving
2 K chicken 115.00/kilo 230.00

1 head of garlic 50.00/kilo 2.50
20pcs/kilo
4 Tbsp soy sauce 15.00/bottle 1.90
Approx. 32T
1 tsp ground black 1.00/small pack pepper 2.00
(1/2 t/pack
1/2 cup vinegar 12.00/bottle 3.00
Approx. 2 C/bottle
2 tbsp cooking oil 40.00/bottle 2.50
Approx. 32T
TOTAL 46.) 241.9 47.) 120.95 48.) 15.118
Selling price = Total cost + Peso mark-up

No. Of yield
49.) SP = 241.90 + 120.95 = 362.85
=
24 24
50.) SP = P 15.118 _______________________________________
REGION X
District II
Name and Signature of Parents/Guardian – Date
Prepared by: Checked by:
CHERYL A. JUMAWAN LUCITA C. APALE

Teacher I Master Teacher I
Revieved by: Approved by:
VERGIL L. ALON LUCIO L. MACALA

Head Teacher I Principal I
REGION X
District II
2nd
PERIODICAL EXAMINATION
TLE 9/10 – AGRICULTURAL CROP PRODUCTION
NAME: ________________________________ SECTION: ______________ SCORE: _____

Teacher: CHERYL A. JUMAWAN
GENERAL INSTRUCTIONS: Read and understand the questions given below in each type. Your first answer is your final
answer. Avoid erasures/alterations. Give an importance on the specific instruction. Pencils and liquid erasers are not
allowed.
I. A. Direction: You are going to select the correct answer on the choices below. Write the letter of the
correct answer on the space given before the item.
__A__ 1. Ron wanted to dispose a box full of synthetic fertilizer sacks. What is the best way that Ron should
do to properly dispose this kind of waste?
A. triple-rinse all empty fertilizer sack and placed it to a chemical container collection site for recycling
B. throw the sack in a garbage bin and let the garbage collector sort it out
C. recycle the fertilizer container by placing another kind of fertilizer into the sack
D. sell the fertilizer sack to gain profit
___B_ 2. What is the best method of disposing agricultural waste such as grasses and leaves?
A. Burning B. Composting C. Piling D. Dumping
__D__ 3. What is the first step of waste management?
A. Utilization B. Storage and packaging C. Treatment D. Collection
__D__ 4. How can a farm prevent cross-contamination on their stored waste?
A. Remove farm waste often enough.
B. Locate farm waste storage areas away from food handling, input storage and livestock housing areas.
C. Vehicles used for transporting farm waste should not be used to transport food products and farm inputs.
D. All of the above
_A_ 5. How to best utilize agricultural waste products such as rice straw and coco peat?
A. Composting B. Dumping C. Piling D. Burning
__B_6. The following are examples of general farm waste EXCEPT?
A. leaf litter B. brake fluid C. sawdust D. rotten fruits
__D_7. What is the next step after you collect agricultural waste?
A. Utilization B. Storage C. Packaging D. Treatment
B. Direction: Complete the conversation by supplying a positive and professional response to your customer.
Choose your response on the box below. Write your answer on the blank space provided.
Situation: Vicky had a meat shop which she manages personally. And because of the pandemic, people
coming to her shop decreases. So, she decided to contact her neighborhood through FB Messenger as most
them are her friends on Facebook. So, she gets orders from them after a chat and a delivery man will deliver
the goods at their home.
Customer: “Hi. It’s Glenda! I’ve heard that you accept order and delivery online around the neighborhood.”
A. “Hi, good morning! I’m Vicky from the meat shop. What can I do for you?”
B. “Yes we do! Good that you’ve heard about us.”
C. “Yes! What will you order?”
REGION X
District II
8. Vicky: A. “Hi, good morning! I’m Vicky from the meat shop. What can I do for you?”
Customer: “I would like to order three kilograms of whole chicken and two kilograms of chicken wings. I
also need five kilograms of ginger, half kilogram of garlic, two kilograms cabbage and four kilograms sweet
potato.”
A. “Okay hold on, I will check the stock for your orders.”
B. “Would you mind if I’ll get to you after a minute? I need to check first if we still have enough stock for
your orders. Don’t worry I will get to you as soon as possible.”
C. “I guess we don’t have sweet potatoes and ginger left.”
9.Vicky: B. “Would you mind if I’ll get to you after a minute? I need to check first if we still have enough
stock for your orders. Don’t worry I will get to you as soon as possible.”
C. Direction. You are going to answer the activity below by placing a ( ⁄ ) mark on the box below the
picture of a workplace/company that you think is ideal for you to work and put an (X) mark
on the workplace that you never wanted to be with.
10. 11. 12.
X X ⁄
D. Direction: On the given workplace scenario, you are going to fill out the checklist table on being a
good follower. Check the following items based on Daves’ workplace scenario if your
answer is no kindly explain why.
Workplace Scenario
Dave is a new employee in a large company. Every Monday morning their company conducted meetings
every department to update all employees for some developments and targets. Dave listens intently to every
discussion and actively participates in sharing his knowledge or opinion to certain matters that fall under his
expertise. He even keeps some notes to help him remember important information that he thinks useful for
his work. If he is unsure of what his manager or supervisor means in giving instructions, he always makes
sure to clarify such things and even ask for a specific example, not only for his benefit but also to his
colleagues having the same questions. But aside from having such positive character, Dave has also his
downside like anybody else. Because his manager and supervisor trusted his skills and competence, they
usually give Dave some responsibilities that other employee doesn’t have so Dave usually complains about it
to his workmates. He also can’t handle multiple tasks, lacks organizing skills that an employee essentially
should have for easier work, and doesn’t consider checklist important. There’s even a time that his colleague
covered up for him because he didn’t say no to a task that he’s not sure if he can do.
Checklist on How to be a Good Follower YES NO
Example: Actively listen. Paying attention to the speaker. 
Checklist on How to be a Good Follower YES NO
REGION X
District II
13. Respond with a good attitude. 
14. Take notes. 
15. Follow the leader’s instructions. 
16. If you complete your work, offer to help someone else. 
17. Ask questions if there is a lack of understanding. 
18. Don’t complain or whine. 
19. If for some reason, you cannot do what is asked, speak up. 
20. Before starting the task, make a checklist 
II. A. Direction: You are going to identify the hazard and the type of hazard shown in the table. Select the
letter of the correct answer on the box below and write it on the blank provided
Hazards Name of Hazard Type of Hazard
21. ______E_________ 26. ____J________
22. ______D_________ 27. _____F_______
23. ______B__________ 28. ______H______
24. _______C_________ 39. _____K_______
25. _______A_________ 30. _____G_______
Name of Hazard: Category of Hazard:

A. Rats B. Disinfectant F. Ergonomic hazard I. Safety hazard
C. Sexual harassment G. Biological hazard J. Physical hazard agents
D. Lifting heavy object
E. Constant loud noise
H. Chemical hazard K. Psychosocial hazard
REGION X
District II
B. Direction: Fill in the missing information on the kind of storage or preservation method is best used on
the following products. Select the proper storage methods in the box below and write the
correct letter on the 3rd column of the table.
Produce/ Raw Products Preservation/
Materials Storage Method
Ex. Cocoa beans Drinks, beverages, butter,
liquor, chocolate etc. D
31. Rice Can rice or bagged rice, infant/baby food, breakfast cereals, E
baked goods
32. Cassava Cassava cake, starch F
33. Purple yam (Ube) Jam (halaya), cakes and pastries A
34. Tomato Tomato juice, sauce, ketchup, and paste B
35. Corn Whole corn kernels, cob corn, and young corn spears C
A. Can be stored in containers such as plastic wares but need to be refrigerated up to several days after
bringing to room temperature or placed in airtight containers and freeze for 2 months, it can also be
bottled and stored best on the refrigerator. For cakes and pastries, it is best stored in the chiller or on
sealed plastic container for longer shelf-life.
B. Can be canned or bottled. Tomato sauce, tomato ketchup and tomato paste can be stored in a plastic sealed
tetra packs or bottles after processing.
C. Can be stored in a can with preservatives as well as cob corn and young corn spears.
D. Drinks are bottled, butter is put in a can, and chocolate is put in a sachet. There are all stored in a
warehouse.
E. Can be canned or bagged, infant food is canned, breakfast cereals is sealed in plastic bags, and baked
goods in an airtight containers.
F. Can be pack in a sachet, and starch is also pack in a sachet when dehydrated.
III. A. Direction: Fill out the Hazard Report Form using the information on the situation given below and
write your answer on the space provided.
Situation: On September 18, 2021 Dave L. Garcia found one of the farm horse that they all looked for in
Area 4 near the eastern wall of Sunshine Fresh Produce Farm, Culpan, Aloran. He noticed a tripping hazards
on the site, seeing some exposed wires that are not live at that time but was surely considered as an injury
hazard. He then reported this observation to his direct supervisor, Mr. Vincent F. Cal on September 19, 2021
submitting a hazard report form with automated form number SOF-HRF-0020 where he suggested that the
electrical maintenance assigned in the area to check the wirings every now and then to avoid any accident.
Mr. Cal then writes on the report that daily monitoring with maintenance team on every area of the farm is
needed to ensure that any accident will be avoided in the future. As a response to the report, electrical
REGION X
District II
maintenance team was called over and immediate actions taken like removing above ground wire and fix
wiring into junction box on September 20, 2021.
Hazard Report Form
Automated Form Number: SOF-HRF-0020
Name of Hazard Identifier: Dave L. Garcia Date of Report: September 19, 2021
Location/Area of Hazard: 36.) Area 4 near the eastern wall of Sunshine Fresh Produce Farm, Culpan, Aloran
Equipment: N/A Company Involved: 37.) Sunshine Fresh Produce Farm
Brief description of the hazard: 38.) Tripping hazards on the site, seeing some exposed wires that are not live at that
time but was surely considered as an injury hazard.
Suggested corrective action: It was suggested the electrical maintenance assigned in the area to check the
wirings every now and then to avoid any accident.
Signature of Hazard Identifier: Date of Hazard Identified: 39.) September 18, 2021
Dave L. Garcia
Supervisor's remarks: 40.) Daily monitoring with maintenance team on every area of the farm is needed to ensure that any
accident will be avoided in the future.
Corrective action taken: Electrical maintenance team was called over and immediate actions taken like
removing above ground wire and fix wiring into junction box.
Signature of Supervisor: Date of Corrective Action Taken: September 20, 2021
Vincent F. Cal
B.Directions: Classify them according to how each material are stored or disposed etc. Just pick out the
materials on the table above and write it on the box below with its corresponding
classification.
Rogi wants to organize his farm but he had difficulty on how to store farm wastes into its designated
area. Can you help Rogi? On the table below, you can find the cluttered things from his farm that needs to be
organized and stored to its rightful place.
Treated Wooden plank Rotten vegetables Timber chairs

Empty Chemical Drums Hollow blocks Soda bottle Dried branches
Truck tires Clay bricks Corrugated iron
Answer Key: Recyclables for reuse or sell

Masonry Materials for Reuse to scrap buyers
Compostable/Can Be Burned 43. Clay bricks 45. Empty Chemical Drums
41. Rotten vegetables 44. Hollow blocks 46. Soda bottle
42. Dried branches
Treated timber stored and
Scrap metals/used wires for Tires for stacking and other will be used in the future
storage and reuse or sell to purpose 49. Timber chairs
scrap buyers 48. Truck tires 50. Treated Wooden plank
47. Corrugated iron
___________________________________________________________________
Name and Signature of Parents/Guardian – Date
Prepared by: Checked by:

REGION X
District II
CHERYL A. JUMAWAN LUCITA C. APALE

Teacher I Master Teacher I
Revieved by: Approved by:
VERGIL L. ALON LUCIO L. MACALA

Head Teacher I Principal I

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Republic of the Philippines

2nd PERIODICAL EXAMINATION

NAME: ________________________________ SECTION: ______________ SCORE: _____

6. Wooden Spoons Preparation Tools

Refrigerators/ Freezer 7. Equipment

8. Temperature Scale Measuring Tools

Kitchen Knives 9. Cutting Tools

10. Household Scales Measuring Tools

Abrasive Cleaners Solvent Cleaners Acid Cleaners

__2___ 16. Wash in clean, hot, soapy water.

3500F (Heat of Oven) = 40.) 180 0

2 K chicken 115.00/kilo 230.00

Selling price = Total cost + Peso mark-up

Name and Signature of Parents/Guardian – Date

Prepared by: Checked by:

CHERYL A. JUMAWAN LUCITA C. APALE

Revieved by: Approved by:

VERGIL L. ALON LUCIO L. MACALA

NAME: ________________________________ SECTION: ______________ SCORE: _____

Checklist on How to be a Good Follower YES NO

Example: Actively listen. Paying attention to the speaker. 

Checklist on How to be a Good Follower YES NO

13. Respond with a good attitude. 

14. Take notes. 

15. Follow the leader’s instructions. 

16. If you complete your work, offer to help someone else. 

17. Ask questions if there is a lack of understanding. 

18. Don’t complain or whine. 

20. Before starting the task, make a checklist 

21. ______E_________ 26. ____J________

22. ______D_________ 27. _____F_______

23. ______B__________ 28. ______H______

24. _______C_________ 39. _____K_______

25. _______A_________ 30. _____G_______

Name of Hazard: Category of Hazard:

Ex. Cocoa beans Drinks, beverages, butter,

liquor, chocolate etc. D

32. Cassava Cassava cake, starch F

33. Purple yam (Ube) Jam (halaya), cakes and pastries A

34. Tomato Tomato juice, sauce, ketchup, and paste B

Treated Wooden plank Rotten vegetables Timber chairs

Answer Key: Recyclables for reuse or sell

Prepared by: Checked by:

CHERYL A. JUMAWAN LUCITA C. APALE

Revieved by: Approved by:

VERGIL L. ALON LUCIO L. MACALA

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NAME: ______________________ SECTION: SCORE: _

2_ 16. Wash in clean, hot, soapy water.

NAME: ______________________ SECTION: SCORE: _

21. __E_ 26. J____

22. D_ 27. _F_____

23. B 28. H____

24. _C_ 39. _K_____

25. _A_ 30. _G_____