ST.

MARGARETTE INTEGRATED LEARNING SCHOOL

Blk. 9 Lot 11 Garnet St. Summit View Subdivision, San Rafael, Rodriguez, Rizal

1st Monthly Exam in 1st Quarter

TLE 8

Name:____________________________________________________ Score:______
Teacher:___________________________ Date:_______

I. General direction. NO ERASURES, ERASURE MEANS WRONG.

Write TRUE if the statement is correct, if it is not write FALSE.

_____1. Cooking is an art of preparing food.

_____2. Saucefan is used for frying and browning food.
_____3. Cutting board is made of aluminum.
_____4. The cooking process uses a scientific method.
_____5. Heat is not used in cooking.
_____6. Ladle is a serving spoon that is used to scoop up and serve spoon.
_____7. Knife is a tool used for cutting things.
_____8. Saucepan is not a kitchen utensils.
_____9. Knife has different types and uses.
_____10. Ingredients cannot be changed while in the process of cooking.

II. Identification. Identify what is being asked. Write your answer on the space provided.

11. ___________ a pan used for frying, searing and browning food.
12. ___________ a large pot with sides at least as tall as their diameter.
13. ___________ a large vessel with vertical sides about the same height as its diameter, used for simmering or
boiling.
14. ___________ a type of sieve, used in cooking for separating liquids and solids.
15. ___________ used for sautéing, has a large surfaces area, like a fry pan, but with vertical sides to prevent
food from escaping during cooking.
16. ___________ is a kitchen utensil used primarily to measure the volume of liquid or powder – form cooking
ingredients such as water, milk, juice, flour and sugar.
17. ___________ a type of spoon used for soup, stew, or other liquids.
18. ___________ refers to any hand implement used in preparing and serving food. It is more usually known as
silverware or flatware.
19. ___________ used for chopping, slicing, mincing, and performing most food cutting tasks that do not
require a high degree of precision.
20. ___________ a heavy rectangular blade designed to cut through meat and bones in heavy hard strokes.
III. Native Delicacies: Read and analyze the following statements below. Choose your answer inside the box
and write it on the space provided before each number.

Mango Pie Maruyang saba

Champorado Palitaw
Buko Pie Nilupak
Bibingka Cassava Maja de Ube
Ginataang Mais Maja Blanca
Camote Pie Ginataang munggo

21.___________ this is made with a combination of mashed ube or purple yam.

22.___________ this is made out of cornstarch with addition of milk to make it tastier and creamier.
23.___________ this is made from grated cassava, coconut milk, eggs, and sugar.
24. ___________ this is native gruel made out of glutinous rice, cocoa,milk, and sugar.
25. ___________ this is a sweet thick gruel made of glutinous rice, toasted mongo beans, and coconut milk.
26. ___________ this is made from unripe cooked bananas (saba) young coconut meat, and sugar.
27. ___________ this is a famous native delicacy made from ground glutinous rice, sugar, and shredded
coconut.
28. ___________ this is made up of fried saba bananas coated with butter, eggs, milk.
29. ___________ this is our very own camote or sweet potato made and baked into a delicious pie.
30. ___________ this is a no-bake pie made from ripe mangoes, gelatin, and eggs.
31. ___________ this is made from glutinous rice or malagkit rice and scraped corn from a cob then cooked in
coconut milk.
32. ___________ this is a traditional Filipino baked young coconut. It is almost like a coconut cream pie, only it
is made with young coconuts, has either cream in the coconut custard filling or meringue swirls on top of the
baked coconut custard.

IV. Basic Ingredients of Native Delicacies. Choose your answer inside the box and write it on the space
provided before each number.

33. ___________these include corn, glutinous rice, cornstarch, ordinary rice, and cornmeal.
34. ___________these include camote, gabi,cassava, and ube.
35. ___________ these include jackfruit (langka), saging na saba, and mango which are the commonly used
fruits in native delicacies.
36. ___________this can either be grated or the flavor of coconut milk, and buko.
37. ___________ this includes all-purpose which is the most commonly used in making native delicacies like
puto and kutsinta.
38. ___________ these include chicken and duck eggs which are commonly used in making native delicacies.
39. ___________ the include cheddar, cottage or kesong puti.
40. ___________ this includes evaporated, condensed, or fresh.
EGGS CEREALS
FLOUR
CHEESES ROOT CROPS MILK
FRUITS COCONUT SABA
V. Tools and Equipment used in Preparing Native Delicacies. Choose your answer inside the box and write
it on the space provided before each number.

41.____________ this is used for cooking of mixtures requiring prolonged cooking with stirring.
42.____________ this is a wide flat surface of wood on which a rolling pin is used to flatten cooked mixtures to
an even thickness.
43. ___________ this is a tool with rough, sharp surfaces against which food is rubbed to shred or tear it into
very fine particles.
44.___________ this is a tool made of either aluminum or glass used for shaping of batters and dough or
cooked mixtures for puto, sapin-sapin, and polvoron.
45. ___________this is used to separate the liquid from the solid substances.
46. ___________ this is used for steaming puto, kutsinta, or sapin-sapin mixtures.
COCONUT GRATER MOLDER OR CUTTER
CARAJAY
CHOPPING BOARD STRAINER
FOOD GRATER STEAMER

Dry ingredients used in cooking. Give atleast 5.

47.
48.
49.
50.
51.

Liquid Ingredients used in cooking. Give atleast 4.

52.
53.
54.
55.

Other ingredients
56.
57.
58.
59.

III. Multiple Choice

60. ___________ it is a process of removing food and other types of soil from a surface, such as dish, glass or
cutting boards.
a. acid cleaners c. cleaning
b. sanitizing d. rinsing

61. ___________, are often used to remove scale in ware washing machines.
a. acid cleaners c. solvent cleaners
b. abrasive cleaners d. soaps and detergents
62. ___________, are used to remove heavy accumulations of soil that are different to remove with detergents.
a. acid cleaners c. abrasive cleaners
b. solvent cleaners d. soaps and detergents
63. ___________ refers to the process of removing potentially harmful microorganisms from a surface or an
object.
a. rinsing c. washing
b. cleaning d. sanitizing
64. ___________ is the most common method of sanitation used in restaurants.
a. steam c. heat
b. chemicals d. sanitizing
65. ___________ are used occasionally on surfaces where grease has burned on.
a. acid cleaners c. solvent cleaners
b. abrasive cleaners d. sanitizing
66. ___________ removes most of the suspended soil, bacteria and cleaning compounds from the equipment
and utensils.
a. sanitizing c. cleaning
b. rinsing d. steaming
67. ___________ is an effective, non selective sanitation method for food contact surfaces.
a. hot water c. chemicals
b. steaming d. cleaning
68. ___________ will occur when certain specific chemical concentrations, temperature and time requirements,
and water conditions are satisfied.
a. sanitation c. steam
b. heating d. chemicals
69. ___________ should be stored vertically to avoid moisture collection.
a. grater c. cutting boards
b. heating d. potato masher.

70- 80. Calculate the Markup Percentage.

1. Given the following ingredients and their estimated cost, compute for the total purchase cost and impose a
42% markup to determine the selling price of your product.

ITEM UNIT COST TOTAL COST

2 kg chicken 200/kg
3 medium-sized potatoes 12.00/each
3 gloves garlic 2.00
5 large onion 5.00/each
6 pcs celery stalks 9.50/each
3 pc red bell pepper 7.22/each
5 pcs pepper 1.50/each