Hipodromo Night High School

FIRST QUARTE EXAM FOR TLE COMMERCIAL COOKING 8

NAME:_____________________ YR/SECTION:_________DATE:________

Directions: Read each question carefully. a. wooden spoon b. Measuring

Write your answer in a separate paper. cups
1. It is the most popular materials used c. Scraper d. Grater
for tools and equipment, but it is 11. It is the most popular, lightweight,
more expensive. attractive and less expensive
a. Aluminum b. Stainless materials for kitchen.
b. c. Plastic d. Wood a. stainless b. Aluminium
2. A must to all types of kitchen tasks, c. plastic d. ceramics
from Peeling an onion and slicing 12. it is greatly durable and cheap
carrots, often referred to as cooks or material of kitchen utensils but may
chef’s tools. not last long.
a. spatula b. Scraper a. plastic b. Ceramics
c. chopping board d. kitchen b. c. flipper d. whisks
knife 13. A rubber or silicon tools to blend or
3. A kitchen tool which is specifically scrape the food from the bowl.
designed for pulping garlic for a. grater b. Spatula
cooking. c. scraper d. ceramics
a. garlic presser b. knife 14. it is used to measure heat intensity.
b. c. measuring cups d. peeler a. temperature scale
4. It is used for turning food items. b. measuring cups
a. soup ladle b. Baster c. thermometer
b. c. flipper d. colander d. measuring spoon
5. A more complicated tool that may 15. It is used to shred, slice, and
refer to a small electrical appliances. separate foods.
a. grater b. Equipment a. baster b. Grater
b. dredgers d. funnels c. whisks d. flipper
6. It is used to measure solid and dry 16. Which of the following is a
ingredients substance used to destroy germ and
a. roasting tools diseases?
b. Measuring cups a. stacks b. Disinfectant
c. kitchen shears c. infestation d. cleaning
b. d. colander 17. It is the process of reducing number
7. This is used to measure small of harmful organisms to safe level
quantities of ingredients. on food contact services
a. measuring spoon a. sanitizing b. Cooking
b. b. measuring cups c. frying d.drying
c. potato masher 18. This is the removal of visible soil
d. scraper from the food.
8. Essential utensil for various tasks A. pedestal b. cleaning
from cleaning vegetables, straining c. cooling d. sanitizing
pasta or tin content. 19. A room especially set apart and
a. colanders b. cutting boards containing the necessary utensils for
b. c. teflon d. scraper cooking food.
9. A special coating apply to the inside a. kitchen b. Dining
of some aluminum that helps food c. garden d. bedroom
from not sticking to the pan. 20. It is an imaginary line drawn from
a. teflon b. Plastic each of the three primary work
c. wooden d. baster stations in the kitchen and avoid
10. A kitchen essentials used for traffic flow problems.
creaming, stirring and mixing that a. work flow b. work triangle
made` of a hard wood. c. work centers d.work station
 Hipodromo Night High School
FIRST QUARTE EXAM FOR TLE COMMERCIAL COOKING 8

21. This means doing the job in the 29. These are living cells so small that
easiest, simplest and quickest way. they can only be seen in a
a. work simplification microscope.
b. b. work centers a. Bacteria b. molds
c. work flow c. microorganisms d. fungi
d. work triangle 30. It is also a microorganism that has
22. This kitchen shape is one of the "furry" growth often found on
most flexible and most popular, spoiled food.
providing a compact triangle. a. molds b. microorganism
a. U-shaped kitchen c. bacteria d. fungi
31. Which of the following is the
b. b. G- shape kitchen
abbreviation of TABLESPOON?
c. c. L- shape kitchen
a. tsp b. tbsp
d. Island Option c. C d. ml
23. This style of kitchen makes the most 32. Which of the following is the
out of the smaller space. abbreviation of OUNCE?
a. galley kitchen a. . tsp b. tbsp
b. island option c. C d.oz
c. single wall kitchen 33. Which of the following is the
d. U-shaped kitchen abbreviation of TEASPOON?
24. Which of the following types of a . tsp b. tbsp
kitchen is designed for homes or c. C d.oz
apartments because it offers a very 34. . Which of the following is the
open and airy feel? abbreviation of POUND?
a. single wall a. . tsp b. tbsp
b. gallery kitchen c. C d.lb
c. U-shaped kitchen 35. This are is home to the sink, waste
disposal, and dishwasher.
d. L- shape kitchen
a. the food storage station
25. This is a poisonous substance that
b.preparartion/cooking station
makes u sick. c. clean up station
a. Toxin d. work triangle
b. hazard 36.Range, oven, microwave and smaller
c. Molds appliances are found in this area.
d. bacteria a. the food storage station
b.preparartion/cooking station
26. Which of the following is caused by c. clean up station
touching exposed electrical wire or a d. work triangle
piece of electrical equipment which 37. Refrigerator and pantry are the major
is not grounded properly. items here.
a. Electroshock a. the food storage station
b. Grounded b.preparartion/cooking station
c. burned c. clean up station
d. none of the above d. work triangle
27. This is a situation that could be 38. It is an imaginary line drawn from
dangerous to people in the workplace each other of the three primary work
stations in the kitchen. By drawing these
a. Risks b. hazards
lines, you can assess the distance
c. fighting d. working
required to move to and from each other
28. The science and practice of and determine how well the traffic flow.
maintaining clean and healthy a. the food storage station
conditions of food production so b.preparartion/cooking station
that the food served to customers c. clean up station
cannot make him ill. d. work triangle
a. washing b. sanitation 39. What does it mean by PPE?
c. cleaning d. inspection a. physical protective equipment
b. personal protective equipment
 Hipodromo Night High School
FIRST QUARTE EXAM FOR TLE COMMERCIAL COOKING 8

c.personal process equipment

d. physical process equipment

50. It enables you to more easily grab

40. The most common type of workplace and transfer larger food items, poultry or
accident, these can be easily and cheaply meat portions to a serving platter to a hot
prevented in most cases and will often skillet or deep fryer or to a plate.
bring other benefits. a. soup ladle b. serving tongs
a. Slips, Trips and Falls c. wooden spoon d.scoops
b. Electrical Faults
c. Fire Safety
d. Manual Handling/Lifting
41. This helps prevent fires and ensures
swift evacuation of the premises by
employees and the public in the event of
a fire.
a. Slips, Trips and Falls
b. Electrical Faults
c. Fire Safety
d. Manual Handling/Lifting
42. It is the state of being infested as
with parasites or vermin.
a. disinfection b. infestation
c. sanitation d. cleaning
43. A chemical agaent used for cleansing
and sanitizing surfaces and equipment.
a. disinfectant c. cleaner
c. sanitizer d. iodine
44. A wooden or plastic board where
meats and vegetables can be cut.
a. cutting board b. knife
c. colander d. grater
45. How many teaspoons are there in 1
tablespoon?
a. 4 b. 3 c. 5 d. 2
46. They are practical for opening food
packages, cutting tape or string to
package foods or simply to remove
labels or tags from items.
a. kitchen knife b.kitchen shears
c.pairing knife d. grater
47. It is used to measure serving of soft
foods such as fillings, ice cream, and
mashed potato.
a. Scoops b. measuring cup
c. colander d. grater
48. It use to transfer a little or much
cooked pasta to a waiting plate, without
mess.
a. Pasta server b. wooden spoon
c. spatula d. soup ladle
49. It is use for mashing cooked
potatoes, turnips, carrots or other soft
vegetables.
a. potato masher b. measuring cup
c. colander d. grater