Republic of the Philippines

Department of Education
Cordillera Administration Region
Schools Division of Apayao

THIRD QUARTERLY EXAM

T.L.E.
GRADE 10

NAME: ______________________________ DATE: _____________________

Test I Multiple Choice
Directions: Choose the letter of the correct answer. Write the letter of your choice on the space provided before each
item.
________ 1. Maria wants to measure one teaspoon of calamansi juice for her cough. What measuring tool will she
use?
a) dry measuring cup c) measuring glass
b) liquid measuring cup d) measuring spoon
________ 2. Yannah put cheese on her spaghetti before she will serve it to her friends. What kitchen tool did she use?
a) baster c) dredger
b) colander d) grater
________ 3. Randelle Lizette wants to prepare fruit juices. What kitchen equipment should she use?
a) blender c) food chopper
b) broiler d) mixers
________ 4. What measuring tool is used to measure a larger quantity of fruit juice?
a) dry measuring cup c) measuring spoon
b) liquid measuring cup d) weighing scale
________ 5. Aling Maria owns a big restaurant in town. What is the proper way of maintaining the safety of her
restaurant?
a) putting everything in place
b) observing cleanliness and orderliness of her restaurant
c) putting some decorations to make her restaurant more attractive
d) maintaining cleaning and sanitizing procedures that make up food safety program
________ 6. While Liza was washing the dishes, she noticed that there was still grease on the plates. What cleaning
agent, would you advise her to use?
a) abrasive cleaner c) detergent
b) acid cleaner d) solvent cleaner
________ 7. What is the process of removing food and other types of soil from a surface called?
a) cleaning c) sanitizing
b) disinfectant d) sterilizing
________ 8. What is the best way of keeping kitchen tools and equipment safe from microorganisms?
a) washing the dishes with soap and water
b) using detergents to routinely wash tableware
c) cleaning and sanitizing kitchen tools and equipment
d) putting kitchen tools and equipment under the sun for five minutes
________ 9. What cleaning agent is to be used appropriately when cleaning tools and equipment where mineral
deposits and other soils cannot be removed by detergents?
a) abrasive cleaner c) chlorine
b) acid cleaner d) solvent cleaner
________ 10. Which of the following does NOT show warning to observe in washing the dishes?
a) Dishes may be hand dried with a clean cloth.
b) Wash glassware first before greasy pots and pans.
c) Dump sharp knives into soapy water where they cannot be seen.
d) Laundry detergents or automatic dishwater detergents should not be used for handwashing dishes.
________ 11. Why is proper handling and sanitizing of equipment and utensils very important?
a) to minimize contamination of food contact surface
b) to avoid destruction of kitchen tools and equipment
c) to maintain the intact appearance of the tools and equipment
 d) to prevent re-contamination of tools and equipment prior to its use
________ 12. Ariannah is washing the kitchen utensils. After washing, what is the next step that she must do?
a) store the kitchen utensils in its proper places
b) keep the kitchen utensils out of reach of children
c) wipe with clean cloth then store in a clean dry place
d) wipe the kitchen utensils with clean cloth then put all in a big container
________ 13. Which of the following does NOT show proper storage of kitchen utensils in a kitchen cabinet?
a) Take anything that you do not use anymore.
b) Take a cabinet full of glasses and line up by color.
c) Remove everything and scrub the shelves with some soapy water.
d) Make sure that the kitchen utensils get a position that is easy to reach.
________ 14. Your mother assigned you the task to clean all tools and kitchen utensils used in the preparation of
food for lunch. How will you do it?
a) Just place all the used kitchen utensils on the table.
b) Collect all the used kitchen utensils then wash with clean water.
c) Let your mother be the one to do it because she was the one who used the kitchen utensils.
d) Use chemicals in cleaning and sanitizing kitchen utensils then wipe with dishcloth and store in a dry place.
________ 15. Why do we need to store kitchen tools and equipment properly after using them?
a) for the tools not to be lost
b) to keep kitchen tools and equipment in order
c) so that kitchen tools and equipment will not be scattered around the house
d) to ensure the maintenance of a clean and safe kitchen tools and equipment
________ 16. Aling Nena is having a general cleaning in their house. After cleaning, she decided to store their kitchen
tools and equipment. How will she do it?
a) Put the tools and equipment in a certain place inside the cabinet.
b) Store the tools and equipment on higher eye level on the top shelf of a storage area.
c) Store the tools and equipment in an open place that is free from any kind of insects.
d) Do not overcrowd shelves and include anti-roll lips to avoid falling containers.
________ 17. How do you store washed utensils?
a) Drawers shall be made of different materials and kept clean.
b) Store all tools and equipment in different places.
c) Cleaned and sanitized equipment and utensils shall be stored in an open kitchen cabinet.
d) Cleaned tools and equipment shall be stored in a clean dry place adequately protected against other sources
of contamination.
________ 18. How to clean and store cooking tools and equipment?
a) Return used tools and equipment in the same places.
b) Wash all used kitchen tools and equipment by hand washing using clean water.
c) Dry all used kitchen tools and equipment by air-drying or drying rack or wiping with a wet dishcloth.
d) Store all tools and equipment in the designated places and put frequently used items in conveniently
accessible locations.
________ 19. How many teaspoons are there in 5ml?
a) one teaspoon c) three teaspoons
b) two teaspoons d) four teaspoons
________ 20. What is the abbreviation used for an ounce?
a) lb c) oz
b) ml d) tsp
________ 21. How many cups are there in 250 ml?
a) one cup c) three cups
b) two cups d) four cups
________ 22. How many ounces are there in 220 grams?
a) one ounce c) five ounces
b) three ounces d) seven ounces
________ 23. What personal protective equipment is used to prevent hair from falling into food products?
a) apron c) hair net
b) facial mask d) disposable glove

________ 24. Which of the following is used when fingers have cuts or wounds to reduce risk of contamination?
a) apron c) hair net
b) facial mask d) disposable glove
________ 25. Which of the following shows a good housekeeping practice?
a) emptying the garbage can every other day
b) using imported sanitizing and disinfecting materials
c) spraying air freshener before and after leaving the room
d) planning and implementing a program of regular cleaning in the workplace

Test II Matching Type

Directions: Match the definition of terms in Column A with the appropriate term in Column B. Write the letter of
your choice on the space provided before each item.

Tools, Equipment and Paraphernalia

Column A Column B

______26. It is for dry ingredients. A. Vacuum

______27. It is used to measure smaller quantities of liquid B. Sponge
And dry ingredients. C. Barbeque grill
______28. It is used to remove dirt and lumps from dry ingredients. D. Electric mixer
______29. It is used to grab and transfer food items and gives a better grip. E. Whisks
______30. It is used to open a food tin, preferably with smooth operation F. Measuring cups
and comfortable grip and turning knob. G. Can opener
______31. It is used for whipping eggs or butter and for blending gravies, H. Measuring spoon
sauces and soup. I. Strainer
______32. It is an electrical kitchen equipment use in mixing ingredients. J. Serving tong
______33. It is a cooking equipment used in broiling fish, meat, or vegetables.
______34. It is use for dishwashing and cannot scratch your dishes
while you clean them because it is smooth to use.
______35. It is generally electrically handled with eliminated dirt from
floors and other surfaces.

Test III.
Direction: Complete the table below.
TABLES OF WEIGHTS AND MEASUREMENTS
(liquids)
CUPS U.S METRIC

2 tablespoon 36) 30 ml

37) 2 fluid ounces 38)

½ cup 39) 40)

41) 6 fluid ounces 185 ml

1 cup 42) 43)

2 ½ cups 44) 45)

Cups and spoons Measurements

¼ cup 46) 60 ml ¼ teaspoon 47)

1/3 cup 2 ½ fluid ounces 48) 49) 2.5 ml

50) 4 fluid ounces 250 ml 1 tablespoon 15 ml

Gobless!!! 😊