TLE Periodical Test

Department of Education Region III

Doña Asuncion Lee Integrated School Mabalacat City, Pampanga

FIRST PERIODIC TEST GRADE 7 - COMMERCIAL COOKING S. Y. 2014-2015 NAME: ___________________________________ Level & Sec. :___________________ Score: _______ (KNOWLEDGE) Direction: Read each item carefully. Choose the letter most appropriate for each of the given statements.(30 pts.) 1. It is the most popular materials used for tools and equipment, but it is more expensive. a. Aluminum b. Stainless c. Plastic d. Wood 2. A must to all types of kitchen tasks, from feeling an onion and slicing carrots, often referred to as cooks or chef’s tools. a. spatula b. scraper c. chopping board d. kitchen knife 3. A kitchen tool which is specifically designed for pulping garlic for cooking. a. garlic presser b. knife c. measuring cups d. peeler 4. It is used for turning food items. a. soup ladle b. baster c. flipper d. colander 5. A more complicated tool that may refer to a small electrical appliances. a. grater b. equipment c, dredgers d. funnels 6. It is used to measure solid and dry ingredients a. roasting tools b. measuring cups c. kitchen shears d. colander 7. This is used to measure small quantities of ingredients. a. measuring spoon b. measuring cups c. potato masher d. scraper 8. Essential utensil for various tasks from cleaning vegetables, straining pasta or tin content. a. colanders b. cutting boards c. teflon d. scraper 9. A special coating apply to the inside of some aluminum that helps food from not sticking to the pan. a. teflon b. plastic c. wooden d. baster 10.A kitchen essentials used for creaming, stirring and mixing that made` of a hard wood. a. wooden spoon b. measuring cups c. scraper d. grater 11.It is the most popular, lightweight, attractive and less expensive materials for kitchen. a. stainless b. aluminum c. plastic d. ceramics 12.it is greatly durable and cheap material of kitchen utensils but may not last long. a. plastic b. ceramics c. flipper d. whisks 13.A rubber or silicon tools to blend or scrape the food from the bowl. a. grater b. spatula c. scraper d. ceramics 14.it is used to measure heat intensity. a. temperature scale b. measuring cups c. thermometer d. measuring spoon 15.It is used to shred, slice, and separate foods. a. baster b. grater c. whisks d. flipper 16.Which of the following is a substance used to destroy germ and diseases? a. stacks b. disinfectant c. infestation d. cleaning 17.It is the process of reducing number of harmful organisms to safe level on food contact services a. sanitizing b. cooking c. frying d. drying 18.This is the removal of visible soil from the food. A. pedestal b. cleaning c. cooling d. sanitizing 19.A room especially set apart and containing the necessary utensils for cooking food. a. kitchen b. dining c. garden d. bedroom 20.It is an imaginary line drawn from each of the three primary work stations in the kitchen and avoid traffic flow problems. a. work flow b. work triangle c. work centers d. work station 21.This means doing the job in the easiest, simplest and quickest way. a. work simplification b. work centers c. work flow d. work triangle 22.This kitchen shape is one of the most flexible and most popular, providing a compact triangle. a. U-shaped kitchen b. G- shape kitchen c. L- shape kitchen d. Island Option 23.This style of kitchen makes the most out of the smaller space. a. gallery kitchen b. island option c. single wall kitchen d. U-shaped kitchen 24.Which of the following types of kitchen is designed for homes or apartments because it offers a very open and airy feel? a. single wall b. gallery kitchen c. U-shaped kitchen d. Lshape kitchen 25.This is a poisonous substance that makes u sick. a. toxin b. hazard c. molds d. bacteria

26. Which of the following is caused by touching exposed electrical wire or a piece of electrical equipment which is not grounded properly. a. Electroshock b. grounded c. burned d. none of the above 27. This is a situation that could be dangerous to people in the workplace

a. risks

b. hazards

c. fighting

a. washing

b. sanitation

d. working

28. The science and practice of maintaining clean and healthy conditions of food production so that the food served to customers cannot make him ill.

c. cleaning

d. inspection

29. These are living cells so small that they can only be seen in a microscope.

a. bacteria b. molds c. microorganisms d. fungi 30. It is also a microorganism that has "furry" growth often found on spoiled food. a. molds b. microorganism c. bacteria d. fungi

(UNDERSTANDING) II. Choose the letter of the word or group of words to complete the sentence below. (5 pts.) A. recontamination B. dry

c. storage d. soak

e. washcloth

31. After cooking the ingredients, ________________ all used mixing bowls, spatulas, measuring spoons and cups and mixer accessories in a tub of warm water. 32.Use a damp ________________ to wipe off all cake mix splatter from the mixer. 33.Return electric mixers and other electronic equipment to their designate _______________ places. 34.Make sure all wooden spoon and accessories are ___________ before storing. 35.Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent ______________

prior to use.

(Application) III. Complete the following table. Show your solution. (6 pts) Solve for Markup and Percentage Markup Item Markup

Cost

36.

Pastillas

37.

________ Chicharon

Selling Price 12

Markup

(Selling Price) ________

15 32

Percentage Markup

37

Percentage

(Cost) ________

________

________

________ (Performance/Output) IV. Draw the following kitchen signs and symbols.(9 pts.) 42. Stove or Range _____________________ _________________________ 43. Washer ________________________ 44. Toilet

_____________________

_____________________

45. Shower _____________________ ________________________ 46. Free standing sink _____________________

47. Fridge

48. Hot Water Heater

49. Dryer

_______________________

50. Cabinet with sink