BIT International College- Talibon

San Jose, Talibon, Bohol

3rd Periodical Examination in TLE 7

Name:__________________________ Grade:____________ Date:____________ Score:______

IDENTIFICATION :

_________________1. This are tool used for measuring small amount or quantities of ingredient.
_________________2. This are tool used for measuring dry and liquid ingredients such as sugar and
flour.
_________________3. Used to measure large quantities of ingredients such as rice, sugar, meat and
fish.
_________________4. Use for handling hot food.
_________________5. Use for scraping off mixture of butter, sugar, and eggs from the sides of bowl.
_________________6. A kitchen utensil used for grating food into fine pieces.
_________________7. Use for scooping soups.
_________________8. Use for easier and faster cooking of rice.
_________________9. A kitchen appliance use in baking.
_________________10. To cook by dry heat especially in an oven.
_________________11. To remove the skin or cover of fruits and vegetables using a paring knife.
_________________12. To remove the skin or cover of fruits and vegetables with the use of hands.
_________________13. To cut food into thin pieces of uniform sizes.
_________________14. To cut fruits, vegetables, meat and other food into small square or cubes.
II. ABBREVIATION:
1. Cup- 6. Pint- 11. Pound-
2. Teaspoon- 7. Quart- 12. Milligram-
3. Tablespoon- 8. All-Purpose-Flour 13. Ounce-
4. Gallon- 9. Gram- 14.Hour-
5. Liter- 10. Kilogram- 15. Minute
III. ENUMERATION:
1-3.What are the three areas in a work triangle?
4-8.What are the five kitchen design and layout?
9-10. Give an example dry ingredients.
11-13. Give an example of liquid ingredients.
14-15. Give an example of cooking tools.

‘’STUDY HARD,NO MATTER IF IT SEEMS IMPOSSIBLE,NO MATTER IF IT TAKES TIME, NO MATTER IF YOU HAVE TO UP ALL NIGHT,JUST
REMEMBER THAT SUCCESS IS THE BEST THING IN ENTIRE WORLD’’

-MAAM MARIVIC