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Republic of the Philippines

Department of Education
REGION V
SCHOOLS DIVISION OF CAMARINES SUR
Sacred Heart High School
Calagbangan, Sipocot, Camarines Sur
1ST QUARTER EXAMINATION
TLE 8 – COMMERCIAL COOKING

Name: ______________________________________________ Yr.& Sec._________ Date: _____________ Score: __________

I. Multiple Choice.
Directions: Read and analyze the following questions. Answer the question by writing the letter of your choice on the space
provided before each number.

__________1. Which of the following PECs an entrepreneur must possess if there are customers who complain about his
product or services?
A. Hard work B. Patience C. Self-confident D. boastful
__________2. What does Letter “T” in SWOT Analysis stands for ____________
A. Training B. Threats C. Treats D. Trim
__________3. It is also called as vegetable strainer which is essential for various tasks from cleaning vegetables to straining
pastas or contents.
A. Colanders b. cast iron c. cutting board d. funnels
__________4. Used for measuring dry and liquid ingredients in small quantity.
A. Measuring cup B. measuring spoon C. colander D. thermometer
__________5. Following are considered as standard measuring tools except one;
A. Measuring cup for liquid ingredients B. Measuring cup for dry ingredients
B. Household scales/weighing scales D. Fruit and salad knife
__________6. Which of the following knife is used for trimming and paring fruits and vegetables?
A. Butcher knife B. French knife C. Paring knife D. Shears
__________7. Which of the following knife is used for trimming and paring fruits and vegetables?
A. Butcher knife B. French knife C. Paring knife D. Shears
__________8. Your teacher instructed you to use a blender in your activity of preparing mango jam. It is your first time to use
such equipment. Which of these will you do?
A. read the manual containing the manufacturer’s specification
B. practice using the blender
C. asks your classmate to demonstrate it to you
D. I will not do anything
__________9. Your group leader in your laboratory activity assigned you to get the cook’s or chef’s tool for you to peel an
onion and slice the carrots. Which of the following will you do?
A. Get the kitchen knives and do your job appropriately.
B. Get the citrus knife and do your task
C. Get the kitchen shears and perform your duty
D. I will not do anything
__________10. These are cleaning agents, solvents or any substances used to wash tableware, surfaces, and equipment.
A. Abrasive B. Acid Cleaner C. Detergent D. Solvent Cleaner
__________11. This is the process of removing food and other types of soil from a surface, such as dish, glass, or cutting
board.
A. Cleaning B. sanitizing C. preparing D. cutting
__________12. What do you do after sanitizing all the tools and equipment especially wooden spoon and accessories before
storing?
A. Dry B. store C. clean D. wash
__________13. Following are steps/process on how to clean and store tools and equipment, except one. Which of the
following should not be included?
A. Use a damp washcloth to wipe off all cake mix splatter from the mixer
B. After cooking, soak used cake pans and muffin tins in warm water with dishwashing solution to soften
baked- on or burnt food.
C. Dry all baking tools and equipment by air-drying on a drying rack or wiping with a dry dishcloth.
D. Store all tools and equipment in their designated places immediately after washing even without drying.
__________14. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
` A. Use the same chopping board for different kinds of food
B. Keep separate chopping board for your meat and your vegetables
C. Clean the chopping board if needed
D. Scrape chopping board before using
__________15. How can you achieve the best/maximum effectiveness of the chemical sanitizers?
A. Consider the factors that influence to the effectiveness of chemical sanitizers such as, concentration,
temperature, and contact time.
B. Consider the amount and price of the chemical sanitizers to be used, the higher the price; the higher the
affectivity.
C. Consider the quality and name/brand of the sanitizers to be used.
D. Consider the type of tools and utensils to be sanitized
__________16. After cooking the ingredients, ______ all used mixing bowls, spatulas, measuring spoons and cups and mixer
accessories in a tub water.
A. Soak B. drain C. mix D. warm
__________17. Return electric mixers and other electronic equipment to their designated ________.
A. Storage B. boxes C. room D. cans
__________18. What do you do after sanitizing all the tools and equipment especially wooden spoon and accessories before
storing?
A. Dry B. store C. clean D. wash
__________19. Which of the following are the proper order/steps in cleaning kitchen premises?
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil
residues
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces sanitizing agent
A. 4 3 2 1 B. 2 3 1 4 C. 3 1 2 4 D. 1 2 3 4
__________20. Which of the following is the proper order in washing the dishes?
A. utensils, chinaware, silverware, glassware
B. silverware, utensils, glassware, chinaware
C. chinaware, glassware, utensils, silverware
D. glassware, silverware, chinaware, utensils
__________21. Why is it necessary to observed proper storage and handling of cleaned and sanitized equipment and utensils?
A. To prevent recontamination prior to use.
B. To prevent changes in color and texture
C. To prevent them from breakage
D. To assure of kitchen traffic flow
__________22. When do personnel wash their hands wherein personal cleanliness may affect food safety?
A. at the start of food handling activities, immediately after using the toilet
B. after handling raw food or any contaminated material
C. both a and b
D. if she/he will not use hand globes in preparing the foods
__________23. Which of the following is equivalent to one kilogram?
A. 1500 g B. 1000 g C. 2000 g D. 2500 g
__________24. What is the equivalent of 32degrees Fahrenheit to Centigrade?
A. 0 degrees Celsius C. 1 degrees Celsius
B. 2 degrees Celsius D. 3 degrees Celsius
__________25. How many teaspoons are there in 1 tablespoon?
A. 3 B. 4 C. 5 D. 6
__________26. How many tablespoons are there in one cup?
A. 13 B. 14 C. 15 D. 16
__________27. Which of the following is necessary to get the precise liquid measurements?
A. Clear glass measuring cup C. clear measuring spoon
B. Measuring cup for dry/solid ingredients D. thermometer
__________28. Why should a seller determine the selling price of her product before selling it?
A. to have plenty of sales C. to obtain the unit cost
B. to know the price at which she sells her product D. to have profit in selling
__________29. If the unit cost of a product is P20.00, how much is the selling price of 50% is added to the unit cost?
A. P30.00 B. P40.00 C. P45.00 D. P50.00
__________30. How much is the net profit if the total sales are P235.25 and the cost of the production is P155.50?
A. P79.25 b. P79.50 c. P79.75 d. P80.00 32
__________31. How much is the net profit if the total sales are ₱275.00 and the cost of the product is ₱264.50?
A. ₱15.50 B. ₱12.50 C. ₱10.50 D. ₱20.50
__________32. If the unit cost of a product is ₱12.00, how much is the selling price if 50% is added to the unit cost?
A. ₱15.00 B. ₱17.00 C. ₱16.00 D. ₱18.00
__________33. If the unit cost of the product is ₱35.00, how much is the selling price if 75% is added to the unit cost?
A. ₱61.25 B. ₱62.25 C. ₱60.25 D. ₱63.25
__________34. Why is it necessary to determine the unit cost of the product?
A. To have plenty of sales B. To obtain the unit cost
C. To have profit in selling D. To know the price at which one sells her product
__________35. How will you determine the unit cost of certain product?
A. Cost of production plus profit
B. Cost of production minus sales
C. Cost of production divided by number of servings
D. Cost of production divided by number of serving sold
__________36. It means doing the job in the easiest, simplest and quickest way.
A. Work simplification B. work flow C. work station D. work triangle
__________37. An imaginary line drawn from each of the three primary work stations from the kitchen
A. Work simplification B. work flow C. work station D. work triangle
__________38. If you are going to make a kitchen plan layout, how are you going to illustrate/show the symbol for free
standing sink?
A. B. C. D.

__________39. It simply means a specific work area where a particular kind of food is produced or a specific job is done.
A. Work simplification B. work flow C. work station D. work triangle
__________40. Following are the three primary work stations in the kitchen, except one. Which of the following should not be
included to the group?
A. Food storage B. preparation/cooking C. clean-up D. recreation
__________41. This style kitchen makes the most out of a smaller space. It is Great for smaller kitchens, Appliances are close
to one another, and Easy for one cook to maneuver.
A. The Corridor/Galley Kitchen C. The G-Shaped Kitchen
B. The L-Shaped Kitchen D. The island option kitchen
__________42. Which of the following kitchen layouts is considered as one of the most flexible and most popular, that
provides a compact triangle.
A. The U-shaped kitchen C. The G-shaped kitchen
B. The L-shaped kitchen D. The island option kitchen
__________43. Which of the following kitchen lay out is extremely popular in homes today and are most often seen in L-
Shaped kitchens. It can not only keep work areas traffic-free, but also create a wealth of extra counter and storage space.
A. The island option kitchen C. The G-shaped kitchen
B. The L-shaped kitchen D. The U-shaped kitchen
__________44. Your parents are planning to build/construct a new house considering that you are already a big family and
your old home is no longer appropriate for your family size. What particular type of kitchen layout that you might suggest that
is ideal for larger families needing extra storage space?
A. The U-shaped Kitchen C. The G-shaped kitchen
B. The L-shaped kitchen D. The island option kitchen
__________45. It is simply defined as the situation that could be dangerous to people in the workplace.
A. Hazard B. toxin C. sanitation D. molds
__________46. It is caused by touching exposed electrical wire or a piece of electrical equipment which is not grounded
properly.
A. Grounded B. electroshock C. hazard D. bacteria
__________47. The following are example of kitchen hazards except one: Which one should not be included?
A. Rinsing Raw Meat and Poultry C. Radon Gas
B. A Greasy Range Hood and Filter D. clean and tidy kitchen
__________48. Which of the following is a food safety system that helps identify and control any danger of food
contamination?
A. Hazard analysis critical control point
B. Department of health
C. Department of works and safety
D. Department of environment and natural resources
__________49. Following are examples of kitchen hazards, except one. Which of these should not belong to the group?
A. No fire extinguisher C. carbon monoxide
B. Overload circuit D. full compartment of refrigerator
__________50. Running a business in a cafeteria or a big food service establishment is a demanding job.
If you are a worker or an owner of such business, how can you assure of safety and responsibilities?
A. Consider the following responsibilities: protecting your property from fire and natural hazards
B. Consider the responsibilities for protecting property from crime
C. Consider the high sales and profit
D. Both a and b
_______________________________________________________________________________________________________
Prepared by:
ELENA LETRAN MORALES
TLE Teacher
Checked and Verified:
ELEANOR P. TALAY
School Principal 1
 COMMERCIA COOKING - 8

1. B 31. C

2. B 32. D

3. A 33. A

4. B 34. D

5. D 35. D

6. C 36. A

7. C 37. D

8. A 38. A

9. A 39. C

10. C 40. D

11. A 41. D

12. A 42. B

13. D 43. A

14. B 44. C

15. A 45. A

16. A 46. B =

17. A 47. D

18. A 48. A

19. B 49. D

20. D 50. D

21. A

22. C

23. B

24. A

25. A

26. D

27. A

28. B

29. A

30. C