Department of Education

Region V
Division of Camarines Sur
DON TEOFILO H. DILANCO MEMORIAL HIGH SCHOOL
Libmanan, Camarines Sur
2ND Periodical Test
TLE 8- Commercial Cooking
GOD BLESS 

Name___________________________Grade & Section_______Date: ______Score________

Test 1. Multiple Choice:

Direction: Read and understand each questions carefully, then write the letter only of the
correct answer on the space provided.
______1. It is the best for all around use.
a. Stainless steel b. Aluminum c. Teflon d. Cast iron
______2. This is used especially for baking dishes, casserole and measuring cup.
a. Ceramic and heat proof b. plastic and hard rubber cast iron d. aluminum
______3. It is good for baking but not practical on top or surface area cooking.
a. Stainless steel b. cast iron c. glass d. baster
______4. It is also called vegetable strainer.
a. Cans b. baster c. colander d. cutting boards
______5. This is used to shake flour salt and pepper on meat poultry and fish.
a. Baste b. dredgers c. double broiler d. cast iron
______6. Often referred to as cooks or chef’s tools.
a. Kitchen knives b. kitchen shears c. graters d. garlic presser
______7. A kitchen tool which is specifically designated for the purpose of pulping garlic for
cooking.
a. potato masher b. graters c. knives d. garlic presser
______8. A rubber or silicon tools to blend or scrape the food from the bowl.
a. Flippers b. scrapers c. grates d. baster
______9. Enables you to more easily grab and transfer larger food items to plate.
a. Serving spoon b. serving tongs c. soup ladle d. pasta spoon
______10. Ana wants to fillet a fish and removed raw meat from the bone, which knife she will
use?
a. Butcher knife b. French knife c. roast beef slicer d. boning knife
______11. It is used to measure heat intensity.
a. Temperature scale b. scale c. thermometer d.
temperature
______12. It use_______to hold the meat while slicing.
a. Fork b. tongs c. two tine fork d. knife
______13. This tool is easier to lift a hot roasted turkey from a roasted to a serving platter
without falling apart.
a. Tongs b. handy poultry and roasting tools c. seafood serving d. fork
______14. Which of the following are not belong to the materials or kitchen utensils and
equipment commonly found in kitchen.
a. Teflon b. stainless steel c. cast iron d. none of the above
______15. The following are equipment EXCEPT for one.
a. Mixer b. refrigerator c. oven d. spoon
______16.Which of the following is an auxiliary equipment?
a. Mixer b. beater c. refrigerator d. coffee maker
______17. This is used to chop, blend, mix, whip, pure, grate, and liquefy all kinds of food.
a. Blenders b. spoon c. whisk d. vegetable peeler
______18. It is used to level off ingredients when measuring and to spread frosting and sandwich
fillings.
a. Serving spoon b. Spatula c. spoon d. Flippers
______19. Commonly made up of heat proof glass and transparent so that liquid can be seen
when measuring.
a. Funnel b. colander c. measuring glass d. measuring cup
______20. Shiela mae wants to prepare salad- greens vegetable and fruits, which knife she will
use?
a. French knife b. citrus knife c. paring knife d. fruit and salad knife
______21. They are practical for opening food packages, cutting tape or string to package food
or simply to remove labels or tags from items.
a. Knife b. paring knife c. kitchen shears d. graters
______22. These are the most complicated tools.
a. Equipment b. utensils c. aluminum d. glass

______23. Mr. Ador wants to serve us soup, which utensils he will use?
a. Spoon b. soup ladle c. serving spoon d. two tine fork
______24. It is used to measure solid and dry ingredients.
a. Measuring spoon b. measuring glass c. measuring cup d. weighing scale
______25. A kitchen essentials used for creaming, stirring, and mixing that made of hard wood.
a. Ladle b. wooden spoon c. whisk d. serving spoon
______26. Which of the following picture is the “Blender”

a.
b.

c.
d.

______27. Ayesha wants to open a can. What tool she need to use to open the can?
a. Can opener b. Garlic press c. Spoon d. Knife
______28. After cooking the ingredients, __________ all used mixing bowls, spatulas,
measuring spoons and cups, and mixer accessories in a tub of warm water.
a. recontamination b. Soak c. dry d. store
______29. A mechanical device for cleaning dishes, eating utensils and pots.
a. Broom b. clothes hanger c. dryer d. dishwasher
______30. It is use to routinely wash table ware, surfaces, and equipment

a. detergents b. solvent cleaners c. acid cleaners d. cleaning

______31. Is the process of removing foods or other types of soil from a surfaces.
a. Cleaning b. Sanitizing c. Heat d. detergent
______32. It is done using heat radiation or chemicals
a. Sanitizing b. Detergent c. Cleaning d. Heat
______ 33. Use a damp________ to wipe off all cake mix splatter from the mixer.
a. washcloth b. rag c. handkerchief d. detergent
______34. Return electric mixers and other electronic equipment to their designated
____places.
a. storage b. rack c. soak d. dry
______35. Make sure all wooden spoon and accessories are_________before storing
a. wet d. dry c. store d. rack
______36. Proper storage and handling of cleaned and sanitized equipment and utensils is very
important to prevent _____________prior use.
a. recontamination b. drying c. cleaning d. heating
______37. 1000 g. =______Kg.
a. 1 b. 3 c. 8 d. 10
______38. 8Kg = _______gm.
a. 3000 b. 8000 c.10000 d.1000
______39. What is the formula in converting degree Celsius to degree Fahrenheit?
a. oF=(oC*9)+32/8 b. . oF=(oC*6)+32/5 c. oF=(oC*9)+32/3 d. oF=(oC*9)+32/5

______40. What is the formula in converting degree Fahrenheit to degree Celsius?

a. oC=(oF-32)*5/9 b. oC=(oF-32)*5/3 c. oC=(oF-16)*5/9 d. oC=(oF-18)*5/9
______41. Convert 250oF into Celcius
a. 121.1 b.100 c. 200 d.180
______42. Convert 300oC into Fahrenheit
a. 300 b.450 c.572 d.120
______43. Covert 360oF into Celcius
a. 182.2 b. 85 c. 320.2 d.60.3
______44. This is a poisonous substance that that makes you sick.
a. bacteria b. Food c. soap d. sandwhich
______45. This is a situation that could be dangerous to people in the workplace.
a. risk b. hazard c. working d. fighting
______46. Use these cleaners to remove heavy accumulations of soil that are difficult to remove
with detergents.
a. Abrasive cleaners b.Detergent c. Solvent Cleaners d. Chlorine
______47. The presence of too little sanitizer will result in an inadequate reduction of harmful
microorganisms. Too much can be toxic.
a. Contact time b. Temperature c. Concentration d. Heat
______48. It is a unit of temperature used by most people in United States.
a. Grams b. Farenheight c. kilogram d. ounces.
______49. Which of the following are approved sanitizers?
a. Chlorine b. acid c.detergent d. abrasive
______50. In what step in organizing kitchen cabinet you will remove EVERYTHING and scrub
the shelves with some soapy water.
a. Step 1 b. Step 3 c. Step 7 d. Step 10

___________________________
Parent’s Signature

Prepared by:

Sarah Jean A. Rollan

Subject Teacher
Approved:

Chiradee S. Borilla
School Head