FEU Roosevelt

Secondary Education Department

1st Checkpoint Exam in T.L.E 7
March 9-10, 2023

I. Multiple Choice
Directions: Read the statement carefully. Choose the letter of the best answer. (1-10)
1. It is an equipment whose main function is to reheat food quickly.
a. Electric Kettle c. Rice Cooker
b. Microwave Oven d. Stand Mixer

2. It’s an equipment that is necessary in preventing bacterial infections from food.

a. Oven c. Refrigerator/Freezer
b. Microwave Oven d. Stand Mixer

3. It is a process that is done using heat, radiation, or chemicals.

a. Cleaning c. Washing
b. Sanitizing d. Wiping

4. It is a type of foodborne illness that is caused by eating something that has been
contaminated with germs.
a. Diarrhea c. Fever
b. Cramps d. Food Poisoning

5. It is a deliberate process that transforms one or more inputs into one or more results,
with variable change.
a. Calculation c. Substitution
b. Measurement d. Weight

6. It is the act, process, or result of substituting one thing for another.

a. Calculation c. Substitution
b. Measurement d. Weight

7. It is the act of determining size, capacity, or quantity.

a. Calculation c. Substitution
b. Measurement d. Weight

8. It is the measurement that indicates how heavy a person or thing is.

a. Calculation c. Substitution
b. Measurement d. Weight

9. These are tools used in cooking to measure the amount of an ingredient needed in
preparing or assembling a dish.
a. Baking tools c. Measuring tools
b. Cutting tools d. Weighing tools

10. One cup of milk is equivalent to how many ml?

a. 120 ml c. 200 ml
b. 160 ml d. 240 ml
 II. True or False
Directions: Read each statement below carefully. If the statement is true, select true; if
it is incorrect, select false. (Items 11-25)

True 11. Kitchen equipment is a more complicated tool that requires power to operate in
the kitchen.

False 12. A colander is used to transfer cooked pasta to a waiting plate without making
a mess.

False 13. A garlic press is used for mashing cooked potatoes, turnips, carrots, or other
soft, cooked vegetables.

True 14. A chopping or cutting board is a wooden or plastic board where meats and
vegetables can be cut.

False 15. A baster is used to shake flour, salt, and pepper on meat, poultry, and fish.

True 16. A kitchen tool that is used to fill jars and is made of various sizes of stainless
steel, aluminum, or plastic is called a funnel.

False 17. A single boiler is used when temperatures must be kept below boiling, such
as for egg sauces and puddings, or to keep food warm without overcooking.

False 18. A dredger is used for whipping eggs or batter and for blending gravies,
sauces, and soups.

False 19. Common symptoms of food poisoning are diarrhea and colds.

True 20. If your kitchen tools and equipment are neat and clean, it will help you prepare
quality food for your family and friends.

False 21. One of the characteristics of an ideal chemical sanitizer is that it is expensive.

True 22. If you don’t have sour cream at home, you may use yogurt as a substitution.

False 23. (F - 32) / 1.9 = C is the formula for you to convert Fahrenheit to Celsius.

True 24. One cup is equivalent to 16 tablespoons.

True 25. You must scoop and scrape any excess off the top for accurate measurement
of a dry ingredient.

III. Identification and Enumeration

Directions: Identify what is being asked in the following questions below. (Items 26-35).
26. These are tools that you can handle in your hand that are used for food preparation.
Kitchen Tools
27. It is used to blend, chop, mix, whip, puree, and liquefy many kinds of food. Blender
28. It heats the water to a precise temperature to create drinks like tea and coffee.
Electric Kettle/Kettle
29. It is the process of removing food and dirt from a surface, such as a dish, glass, or
cutting board. Cleaning
30-31. What are the two approved chemical sanitizers? Chlorine and Iodine
32-33. These two chemicals are commonly used as a method for sanitizing in a
restaurant. Heat and Chemical
34-35. These are the kitchen tools used to sharpen knives. Emery board and
Sharpening Steel

IV. Ordering
Directions: Arrange the following steps on how to do the manual dishwasher
procedure. Use A for the first step, B for the second step, and so on. (36-40)
36. Wash – B
37. Drain and Air Dry – E
38. Scrape and pre-rinse – A
39. Sanitize – D
40. Rinse - C

Prepared by:

Ms. JEWEL MAE B. PULIDO

TLE 7 Teacher
FEU-Roosevelt Marikina