Republic of the Philippines

Department of Education
Region VII, Central Visayas
Division of Lapu-Lapu City
PAJO NIGHT HIGH SCHOOL
Pajo, Sangi, Lapu-Lapu City
Tel. # 495-2060

THIRD PERIODICAL TEST IN TLE 8 (COOKERY)

Name: _________________________________________ Grade & Section: ______________ Score:____

I. MULTIPLE CHOICE: Read each item carefully, write the letter of the correct answer
1. What do you mean by sanitation?
A. Keeping oneself clean C. Keeping the equipment clean
B. keeping the food D. All of the above

2. The following are some of the basic kitchen habits, except:

A. Always return tools and utensils to their proper places
B. Wear complete and clean cooking outfit at all times.
C. Put your personal belongings in the work area.
D. Sweep the floor after each cooking session.

3. Which of the following is a personal cleanliness practice?

A. keeping fingernails long
B. Combining the hair in the working area
C. Washing the hands before and after work
D. Wearing jewellery and wrist watch when working
4. Which of the following practices best keeps the food clean?

A. Refrigerate foods properly

B. Preparing and cooking food when ill
C. Using materials that have dropped to the floor
D. Sneezing on products or any ingredients or equipment

5. Which of the following statements best illustrates keeping the equipment clean?
A. Keeping hands off the tines of forks, the blades of knives, and the bowls of spoon
B. Storing of wet tools and equipment in the storage area
C. Touching the rims of glasses and cups
D. Wiping equipment with dirty rags

6. Which of the following is used to roll out dough?

A. Rolling pin B. Spatula C. Tongs D. Wire Whisk

7. Which one is used for heating water?

A. Saucepan B. Saucepot C. Steamer D. Tea Kettle

8. Which utensil is used to beat eggs and sauces?

A. Rolling pin B. Spatula C. Tongs D. Wire Whisk

9. What utensil is used to turn or lift hot food items?

A. Rolling pin B. Spatula C. Tongs D. Wire whisk

10. What utensil is used to separate liquid from solid food?

A. Colander B. Masher C. Sifter D. Strainer

11. Which of the following is used for frying, sauting, and pan-broiling?
A. Broiler B. Oven C. Skillet D. Sauce Pan

12. What utensil is used to sift flour and other dry ingredients?
A. Colander B. Sifter C. Strainer D. Masher
13. What tool helps in making the meet tender by pounding?
A. Masher B. Mallet C. Mortar & Pestle D. Knife

14. Which cooking utensil has handles on 2 sides?

A. Saucepan B. Steamer C. Saucepot D. Tea Kettle

15. What utensil is used to take spaghetti noodles from the hot water?
A. Ladle B. Pasta Fork C. Slotted Spoon D. Turner

16. How to prevent the edge of the knife from becoming dull?
A. Bottle opener B. Can opener C. Chopping Board D. Plates

17. Which of the following is used to shred vegetables, cheese, or lemon rind?
A. Grater B. Peeler C. Masher D. Scissor

18. When draining excess water in boiled foods like pasta, which one should be used?
A. Colander B. Masher C. Sifter D. Strainer

19. Which one is used to pound herbs and spices like garlic and ginger?
A. Knife B. Mallet C. Masher D. Mortar & pestle

20. A set of marked cups used to measure dry ingredients.

A. cup B. Measuring cup C. measuring spoon D.Liquid measuring
glass

21. What device used for opening cans, especially cans of foods?
A. Bottle opener B. Can Opener C. Knife D. Chopping Board

22. What metal tool used to force open the metal tops off bottles?
A. Bottle opener B. Can Opener C. Chopping Board D. Spoon

23. A set of spoons used to measure small amounts of ingredients.

A. Cup B. Liquid Measuring Cup C. Measuring glass D. Measuring spoon

24. How to get the last drip of batter or cake icing out of a bowl?
A. Using of spatula B. using the wire whip C. Use wooden spoon D. Using rubber scraper

25. What cooking utensil has one long handle used to cook sauces and vegetables?
A. Saucepan B. Sauce pot C. Steamer D. Tea kettle

26. What measuring instrument is used to determine the weight of an ingredient?

A. Kitchen scale B. Spoon C. measuring cup D. Liquid measuring glass

27. Which of the following is use to hold ingredients while they are being mixed?
A. Carajay B. Mixing bowl C. Scooper D. Steamer

28. What is that compartment or cooking vessel for baking, heating, or drying foods?
A. Broiler B. Oven C. Skillet D. Steamer

29. What type of brush is used for coating food with melted butter or other liquids?
A. Paint brush B. Pastry Brush C. Tooth Brush D. Laundry brush

30. What cutting utensil is used to crush/mash potatoes and other fruits and vegetables?
A. Mallet B. Masher C. Mortar & Pestle D. Hammer

31. What electric device used to stir and blend mixtures used in baking?
A. Blender B. Electric mixer C. Mixing bowl D. Wooden Spoon

32. What tool has a slotted, swivelling blade used for peeling vegetables and fruits?
A. Blade B. Peeler C. Paring Knife D. Utility knife
33. What tool is used to spread soft mixtures, ice cakes, and scoop baked cookies out of a tray?
A. Fork B. Rubber Scraper C. Steel Spatula D. Wooden Spoon

34. What is that deep bowl with a long handle used to serve soup and other liquids?
A. Ladle B. Turner C. Pasta Fork D. Slotted spoon

35. What utensil has a bowl-shaped head used for serving ice creams and mashed potatoes?
A. Carajay B. Mixing bowl C. Scooper D. Steamer

36. What spoon used to cream or beat cakes by hand, to batter or dough, and to stir mixtures?
A. Wooden spoon B. Electric mixer C. Blender D. Mixing bowl

37. What cooking tool is used to steam food with covered pan that has a perforated base that fits on top
of a saucepan of boiling water to cooked?
A. Carajay B. Mixing bowl C. Scooper D. Steamer
38. What cutting instrument is made up of two crossed connected blades, each with a ring-shaped
handle, that pivot on each other and cut as they come together?
A. Grater B. Peeler C. Scissor D. Masher
39. What do you call a native frying pan with a rounded bottom that is commonly found in our
household?
A. Carajay B. Kettle C. Skillet D. Steamer

40. What plate is used to contain sizzling dishes?

A. Dinner plate B. Paper plate C. Salad Plate D. Sizzling plate

41. What knife is used to cuts through thick steaks and chops?
A. Bread knife B. Chef Knife C. Cleaver Knife D. Steak Knife

42. What type of knife is used for slicing breads and cakes?
A. Bread knife B. Chef Knife C. Cleaver Knife D. Steak Knife

43. What type of knife is best suited to chop through the bones and joints of an animal?
A. Bread knife B. Chef Knife C. Cleaver Knife D. Steak Knife

44. What type of knife that can be used for various purposes like chopping and dicing?
A. Bread knife B. Chef Knife C. Cleaver Knife D. Steak Knife

45. What knife is suited for separating meat from the bone?
A. Boning knife B. Chef Knife C. Cleaver Knife D. Steak Knife

46. What pair of tools is used for carving paper-thin slices of meats, fruits and vegetables?
A. Bread knife B. Carving Knife C. Cleaver Knife D. Steak Knife

47. What appropriate knife that is serrated for cutting something thats soft on the inside and tough on
the outside like tomatoes?
A. Bread knife B. Chef Knife C. Cleaver Knife D. Tomato Knife

48. What knife is designed like beak of the birds used for peeling small round fruits and vegetables?
A. Bread knife B. Birds Beak Knife C. Cleaver Knife D. Steak Knife

49. What knife is designed and used primarily for butchering and or dressing of animals?
A. Bread knife B. Butcher Knife C. Cleaver Knife D. Steak knife

50. Which of the following is not a safe workplace?

A. Nonslip floors
B. Clearly posted emergency telephone numbers
C. Clearly marked entrance and exits to avoid collision between workers
D. Leak gas tank

If you can dream it, you can do it Good Luck and God Bless us all!