San Juan National High School

TLE- Commercial Cooking-7

First Periodical Test

Direction: Read the statements carefully then choose the best answer from the given choices by
shading the letter on the answer sheet.

1. It is the most popular material used for tools and equipment, but is more expensive.
a. Aluminum b. Glass c. Stainless steel d. Teflon
2. Special coating applied to the inside of some aluminum or steel pots and pans.
a. Aluminum b. Glass c. Stainless steel d. Teflon
3. Which of the following is a material used for making tools that need great care to ensure long
shelf life?
a. Aluminum b. Glass c. Stainless steel d. Teflon
4. Kitchen tool used for turning hamburgers and other food items.
a. Flipper b. Kitchen knife c. Dredgers d. Colanders
5. More complicated tools and equipment that are electrical operated.
a. Materials b. Tools c. Utensils d. Equipment
6. Which of the following is the process of removing food and other types of soil in any surfaces?
a. Sanitizing b. Cleaning c. Disinfecting d. Boiling
7. This is done using heat, radiation or chemical to kill some of the remaining bacteria to any
surfaces.
a. Sanitizing b. Cleaning c. Disinfecting d. Boiling
8. Cleaning agent used to remove heavy accumulations soil that are difficult to remove with
detergents.
a. Detergents b. Solvent cleaner c. Acid Cleaner d. Abrasive cleaner
9. Which of the following chemical sanitizers that effective on wide variety of bacteria and is
generally inexpensive.
a. Iodine b. Chlorine c. Ammonium d. Detergent
10. Arrange the steps in cleaning and sanitizing kitchen utensils.
1. sanitizing 2. Washing 3. Drying
a. 1,2,3 b. 2,1,3 c. 3,2,1 d. 2,3,1
11. After measuring and mixing the ingredients, _________ all used tools.
a. soak b. store c. sanitize d. stack
12. Proper storage and handling of cleaned equipment and utensils is important to prevent
_____________Prior to use.
a. rust b. damage c. contamination d. lost
13. Cleaned tools and equipment must be stored in their ___________ places.
a. designated b. container c. cabinet d. table
14. In organizing kitchen cabinet, pretend that it has a__________ door on it and everyone is
going to see what is inside.
a. plastic b. wood c. glass d. ceramic
15. Arrange the following steps in cleaning and sanitizing the kitchen.
1. Prepare diluted vinegar solution dip the mop and wipe across the kitchen floors.
2. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp cleaning
cloth.
3. Collect loose dust by sweeping the floor with a broom.
4. Fill a few bowls with baking soda and place around the kitchen to absorb odor.
a. 1,2,3,4 b. 3,4,2,1 c. 3,1,2,4 d. 4,3,2,1
16. Brown sugar is _________ into the measuring cup before levelling off.
a. sift b. shake c. pack d. measure
17. Ingredients which measure by volume and by weight demands _____________ measuring
tools and equipment.
a. expensive b. sturdy c. quality d. standardized
18. The heat transferred in cooking on the range is called_______________.
a. direct b. conduction c. conductor d. condition
19-23. Complete the following table.

ITEMS BUYING PRICE SELLING PRICE MARK UP

1. Bananacue 9.00 10.00
2. Biningka 5.00 7.00
3. Yellow corn 10.00 15.00
4. Apple 11.50 14.00
5. Chicharon 50.00 75.00
19. What is the mark up for bananacue?
a. 5.00 b. 1.00 c. 2.00 d. 3.00
20. How much is the mark up for Chicharon?
a. 25.00 b. 30.00 c.50.00 d. 75.00
21. If you were the seller, how much is your profit in selling the apple?
a. 1.50 b. 1.00 c. 3.50 d. 2.50
22. What is your profit in selling the yellow corn?
a. 4.00 b. 5.00 c. 10.00 d. 15.00
23. Can you give the percent mark-up for selling the bibingka?
a. 25% b. 50% c. 28% d. 10%
24. Clara wants to prepare bake products for snacks she has a hard time looking for a nut, what
will you suggest to solve her problem?
a. look for a substitute b. cook another recipe
c. insist looking d. buy ready-made snacks
25. It is the difference between how much an item costs you, and how much you sell that item.
a. Percentage b. Selling price c. Total expenses d. Mark-up
26. This is done by adding the total expenses (TE) and the mark-up divided by the number of
yields or serving
a. a. Percentage b. Selling price c. Total expenses d. Mark-up
27-30. Given the following recipe and its estimated cost, compute for the total expenses and
impose 50% mark up to determine the selling price. 10 pieces/ serving.

Quantity Ingredients Unit price Cost

4 cups flour 8.00/cup
2 cups water 1.00/cup
½ cups sugar 10.00/cup
2 Tablespoons margarine 3.00/Tablespoon
¼ teaspoon Baking powder 8.00/teaspoon
2 pcs. Egg scrambled 5.00/egg

27. What is the total expenses?

a. 100.00 b. 57.00 c. 75.00 d. 67.00
28. Applying the 50% mark up, how much is the peso mark up?
a. 30.00 b. 25.50 c. 28.50 d. 50.00
29. How much is the cost of 4 cups flour?
a. 12.00 b. 23.00 c. 8.00 d. 32.00
30. Which of the following is the selling price?
a. 8.55 b. 55.8 c. 15.50 d. 10.00
31. A specific work area where a particular kind of work is done.
a. Work centre B. Work flow c. Work simplification d. Work station
32. This area is home to the sink, waste disposal, and dishwasher.
a. Food storage b. Preparation c. Clean-up d. Work station
33. One tablespoon of ingredients is equal to
a. two teaspoon b. three teaspoons c. four teaspoons d. five teaspoons
34. Doing the job in the easiest, simplest and quickest way refers to____________
a. Work centre b. Work flow c. Work simplification d. Work station
35. An arrangement that offers flexibility in the arrangement of appliances, storage and counter
space.
a. U-shaped kitchen b. Galley arrangement c. L-shaped kitchen d. Island
arrangement
36. This layout is perfect for families who use their kitchens a great deal and has efficient work
triangle.
a. U-shaped b. Galley arrangement c. L-shaped d. Island shaped
37. It is an independent unit facing dining or living area allowing the cook to socialize while
preparing.
a. U-shaped b. Galley arrangement c. L-shaped d. Island arrangement
38. It uses the three walls to create maximized kitchen space and abundance of counter space to
work with.
a. U-shaped b. Galley arrangement c. L-shaped d. Island arrangement
39. A smart and simple solution for narrow rooms, ideally with one small wall over three meters
long, causing the longest journey distances.
a. Kitchen layout b. G-shaped Kitchen c. Single arrangement d. Island shaped
40. It sets the tone of the kitchen for its environment and use.
a. Kitchen layout b. G-shaped Kitchen c. Single line arrangement d. Island shaped
41. A poisonous substance that makes a person sick or ill.
a. Hazard b. Toxin c. Risk d. PPE
42. A situation that could be dangerous to people in the workplace.
a. Hazard b. Toxin c. Risk d. PPE
43. Protective clothing or garment designed to protect the body from hazards.
a. Hazard b. Toxin c. Risk d. PPE
44. The probability that a hazardous event will occur.
a. Hazard b. Toxin c. Risk d. PPE
45. Observe __________ procedures and wear all protective equipment provided for your use
while working.
a. safety b. trained c. floor d. surfaces
46. A worker must get __________ in the proper used and maintenance of the deep fryers.
a. safety b. trained c. floor d. surfaces
47. Always keep the stove __________ clean and dry to prevent grease flare-up.
a. safety b. trained c. floor d. surfaces
48. Keep __________ surfaces clean and dry to prevent slipping or falling onto hot surfaces.
a. safety b. trained c. floor d. surface
49. A calamity caused by nature like storm, flood or earthquake.
a. mold b. bacteria c. force majure d. microorganism
50. Also a microorganism, that has “furry” growth often found on spoiled food.
a. mold b. bacteria c. force majure d. microorganism

51. What is the 2019 Nutrition Month Theme?

52-55 Write 4 DepEds Oplan Kalusugan Flag ships.

52.
53.
54.
55.
 SAN JUAN NATIONAL HIGH SCHOOL
COMMERCIAL COOKING-7
ANSWER KEY

1. C 26. B
2. D 27. B
3. B 28. C
4. A 29. D
5. D 30. A
6. B 31. D
7. A 32. C
8. D 33. B
9. B 34. C

10. B 35. C
11. A 36. A
12. C 37. D
13. A 38. A
14. C 39. C
15. C 40. A
16. C 41. B
17. D 42. A
18. B 43. D

19. B 44. C

20. A 45. A
21. D 46. B
22. B 47. D
23. C 48. C
24. A 49. C
25. D 50. A

II. 2019 NUTRITION MONTH THEME:

51. Kumain nang Wasto at maging aktibo, push natin to!
III. Oplan Kalusugan sa DepEd flag ship
52. SBFP- School Based Feeding Program
53. NDEP- National Drug Education Program
54. ARH- Adolescent Reproductive Health Education
55. W in S- Water, Sanitation and Hygiene (Wash in Schools)
Medical and Nursing Services
Dental Services