DEPARO HIGH SCHOOL

2ND PERIODICAL TEST

T.L.E. - COOKERY 7

Directions: Read the sentences carefully. Choose and write 11. During a barbecue, you need to serve grilled chicken pieces
the letter of the correct answer on your answer sheet. Use onto guests' plates. Which utensil would be most suitable for this
capital letters. task?
A. rotary egg beater C. potato masher
1. It is the special coating applied to the inside of some aluminum B. ladle D. serving tongs
or steel pots and pans that prevents food from sticking is
_________. 12. Which of the following scenarios best demonstrates the most
A. cast iron C. teflon effective and appropriate use of a vegetable peeler, and why?
B. glass D. stainless A. Peeling the skin off apples to make a pie, as it helps in
removing only the thin outer layer while keeping most of the
2. The most popular material in kitchen tools, easier to clean, fruit intact.
shiny, and does not wear out easily is __. B. Removing the eyes from potatoes, since it is specifically
A. aluminum C. plastic and hard rubber designed to scoop out small spots.
B. cast Iron D. stainless C. Grating cheese for a pasta dish, as its sharp edge can be
used similarly to a grater.
3. What material is lightweight, attractive, and less expensive, D. Slicing cucumbers for a salad because it can create thin,
and popular in most kitchen tools and equipment? uniform slices.
A. aluminum C. cast iron
B. stainless D. Teflon 13. Which of the following is correct about kitchen shears?
A. Kitchen shears are essential for precise cutting tasks in
4. What kitchen utensil is made of hardwood essential for cooking, such as chopping herbs or slicing meat.
creaming, stirring, and mixing? B. Kitchen shears are versatile tools in the kitchen, useful for
A. cutting board C. whisks a variety of tasks beyond just cutting food items, including
B. spatula D. wooden spoon opening packages and preparing items for storage or use.
C. Kitchen shears should be used exclusively for cutting food
5. What is the kitchen tool used to shred, slice and separate foods items to maintain hygiene and prevent cross-contamination.
such as cheese, carrots, and cabbage? D. Kitchen shears are not suitable for use in the kitchen as
A. flipper C. peeler their primary functions are related to non-food tasks.
B. grater D. scraper
14. In planning a unique ice cream dessert, a chef considers the
6. Which of the following best describes the use of a colander in best tools for its preparation. Which of these tools is most suitable
the kitchen? for crafting an exceptional ice cream dessert?
A. For chopping vegetables and meats. A. A whisk or beater for mixing ingredients.
B. For mixing ingredients for a salad. B. Scoops or dippers for serving and shaping.
C. For cleaning vegetables and straining pasta C. A grater or zester for adding toppings.
D. For storing food in the refrigerator. D. A spatula for spreading layers.

7. A cutting board is used in the kitchen primarily for what 15. It is the process of removing food and other types of soil or
purpose? dirt from a surface such as a plate, glass, and other utensils.
A. To serve cooked meals. A. cleaning C. cleaning agents
B. Where you chop, slice, or dice foods like meats and B. sanitizing D. detergents
vegetables.
C. To strain liquids from foods. 16. It is a procedure done to reduce harmful organisms and
D. To mix ingredients for baking. disinfect kitchen tools, equipment, and paraphernalia.
A. cleaning C. cleaning agents
8. What is the primary function of a funnel in the kitchen? B. sanitizing D. detergents
A. To sharpen knives.
B. To blend ingredients. 17. Cleaning agents are vital in maintaining cleanliness in a
C. To fill jars with liquids or small-grained ingredients. kitchen. Based on the definition provided, which of these
D. To measure out specific quantities of ingredients. scenarios best exemplifies the use of a cleaning agent?
A. Using a sharp tool to scrape off burnt food from a pan.
9. If you have cooked a combination of potatoes and carrots and B. Applying a chemical solution to dissolve and remove food
want to create a smooth and mashed side dish, which kitchen tool residue from a countertop.
would be most appropriate to use? C. Wiping a stove with a dry cloth to remove dust particles.
A. rotary egg beater C. serving tongs D. Heating a surface to kill germs without using any
B. potato masher D. whisk chemicals.

10. You are making a cake and need to beat two eggs into your 18. What is the primary purpose of a solvent cleaner, also known
batter. Which tool would be most effective for this task? as a degreaser, in kitchen maintenance?
A. serving tongs C. rotary eggbeater A. To disinfect surfaces by killing bacteria and viruses.
B. potato masher D. ladle B. To periodically remove burned-on grease from surfaces.
C. To polish and shine stainless steel appliances.
D. To absorb spills and liquids from kitchen floors.

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19. Which of the following steps is NOT needed to effectively A. To view the liquid ingredient at eye level.
clean and sanitize kitchen utensils? B. To simply hold the liquid ingredients.
A. washing C. drying C. To easily lift the cup when measuring.
B. sanitizing D. cleaning D. To remove lumps.

20. What chemical sanitizer is corrosive and irritating to the skin 30. Which of the following dry ingredients needs to be packed
but effective on a wide variety of bacteria? compactly?
A. acid C. chlorine A. white sugar C. flour
B. ammonium D. Iodine B. brown sugar D. baking powder

21. What cleaning agent is the most appropriate to use to remove 31. Based on the table below, which of the following products has
heavy accumulations of soil on kitchen utensils that are difficult to the biggest peso markup?
remove with detergents?
A. detergents C. solvent cleaners
B. acid cleaners D. abrasive cleaner

22. As the head chef in a high-end restaurant, you are innovating

a new sanitation protocol for spoons and forks. Considering the
effectiveness of different heat methods, which creative approach
would you propose for the most efficient and thorough sanitization A. brownies C. cupcake
of these utensils? B. cookies D. macaroons
A. A multi-stage protocol where the utensils are first soaked
in hot water to loosen any residues, then passed through a 32. To make cookies, you need 1 cup of melted butter. What is
steam chamber for deep cleaning, and finally subjected to a the corresponding measurement in terms of tablespoon.
brief hot air treatment to remove any remaining moisture. A. 4 tablespoon C. 8 tablespoon
B. An integrated sanitation system that primarily uses steam B. 12 tablespoon D. 16 tablespoon
for cleaning and sterilization, with an additional hot air phase
at the end for quick drying. For numbers 33-35, identify the following kitchen floor plan
C. A sequential cleaning process begins with an acid bath for symbols.
preliminary cleaning, followed by a hot water rinse, and
concludes with a hot air cycle for drying and extra sanitization.
D. A continuous flow setup where utensils are first exposed
to hot air to remove surface contaminants, then submerged in
hot water and finally passed through a steam chamber for
complete sterilization.

23. What is the abbreviation of pint?

A. pi C. pt
B. pin D. pn 33. Which among the given kitchen symbols is the Refrigerator?
34. What is the kitchen floor plan symbol for Sink?
24. The abbreviation of fluid ounce is _____. 35. Which kitchen floor plan symbol represents the Stove Range?
A. fo C. fl oc 36. What kitchen layout is ideal for apartments and smaller
B. fl o D. fl oz homes as it offers open and airy feels?
A. L- shaped kitchen C. Island Option kitchen
25. Which of the following is the abbreviation of a tablespoon? B. corridor kitchen D. Single-wall kitchen
A. T C. both a and b
B. Tbsp D. none of the above 37. The following are the features of the corridor kitchen EXCEPT
____.
26. If 1 pint is equivalent to 2 cups, how many pints are there in 6 A. great for smaller kitchens.
cups? B. appliances are close to one another.
A. 2 pints C. 4 pints C. easy for one cook to maneuver.
B. 3 pints D. 5 pints D. can be enhanced with the addition of an island.

27. If 1 tsp is equivalent to 5 ml, how many teaspoons are there 38. Which kitchen layout offers a great deal of space and has
in 20 ml? plenty of counter and cabinet space?
A. 2 tsp C. 4 tsp A. Gallery kitchen C. G-shaped kitchen
B. 3 tsp D. 5 tsp B. Island option kitchen D. U-shaped kitchen

28. Which of the following is the step-by-step procedure for 39. Among the primary kitchen stations, which is the home for the
measuring dry ingredients accurately? sink, waste disposal, and dishwasher?
I. Level off using a spatula or the back edge of the knife. A. cooking station C. preparatory station
II. Scoop into the measuring cup until overflowing, do not shake. B. clean up station D. food storage station
III. Sift the flour.
40. Which of the following refers to the specific work area where
A. I,II,III C. II,I,III a particular kind of food is produced, and a specific job is being
B. III,II,I D. II,III,I done in the kitchen floor plan?
A. workstation C. work simplification
29. Why is a glass or plastic measuring cup appropriate to use B. workflow D. work triangle
when measuring liquid ingredients?

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41. Why is a work triangle important in kitchen layout?
A. to have proper storage.
B. to have a bigger work area.
C. to organize kitchen tools and equipment.
D. to avoid traffic flow problems in the workstation.

42. You are planning to design a kitchen layout using an Island

Option, which of the following should be avoided?
A. It should be traffic-free.
B. It should create a wealth of extra counter and storage
space.
C. It should be an ideal place to add an extra sink or an
island grill.
D. It should not act as a butcher block area.

43. OHS means __________________.

A. Occupational Health and Safety
B. Occupational Hazard and Safety
C. Organization Health and Safety
D. Organization Hazard and Safety

44. It is the real cause of foodborne illness due to the ingestion of

food contaminated.
A. risk C. food hazard
B. OHS D. PPE

45. Why are extension cords or power strips NOT safe?

A. Because heat-producing cooking appliances use a lot of
power.
B. Because it generates gas.
C. Because it is unpleasing.
D. Because it spreads bacteria.

46. Which of the following food hazards best describes a

cockroach in the soup?
A. physical hazard C. biological hazard
B. chemical hazard D. electrical hazard

47. How can electrical faults be prevented?

A. by cleaning the drainage
B. by preparing a flood plan
C. by ensuring pipes are properly lagged
D. by frequent visual inspection of portable electrical items

48. Which of the following is the effect of bad storage in the

refrigerator?
A. Contamination of food is not sealed properly.
B. It causes illness.
C. It causes a fire hazard.
D. It might cause injury.

49. Which of the following statements is NOT true?

A. Caution must be observed when working with hot oil or
objects.
B. Correct level of temperature must be observed when deep
frying.
C. Hazard analysis helps identify and control danger.
D. Washed utensils are to be dried with a towel.

50. You are going to create plans to prevent the most common
type of accidents in the kitchen except ________________.
A. Keeping the premises clean.
B. Clear up spillage promptly.
C. Check at least once a year the roof gutter.
D. Remove or replace the damaged floor tiles.

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