Republic of the Philippines 

Department of Education 
Region XI- Davao Region 
Schools Division of Davao City 
CLUSTER 6 SECONDARY SCHOOLS 
Barangay Mintal, Tugbok District, Davao City

COOKERY  
Summative Test 
Grade 7
Quarter 1
SY 2020 – 2021

I. Multiple Choices: Write the letter that corresponds to your answer.

1. This is a tool use to peel off the outer skin of fruits and vegetables.
A. Peeler
B. Knife
C. Grater
D. Spoon
2. Used to protect counter tops while cutting and chopping food.
A. Cooling rack
B. Cutting board
C. Whisk
D. Food turner
3. Used for mashing cooked potatoes and other soft cooked vegetables.
A. Peeler
B. Knife
C. Serving spoon
D. Potato masher
4. These utensils measure large amounts of food such as flour, sugar or brown
sugar.
A. Measuring glass
B. Measuring spoon
C. Graduated spoon
D. Household scale
5. Used to scrape the ingredients down from the sides of mixing bowls.
A. Rubber scrapper
B. Spatula
C. Spoons
D. Food tongs
 6. These utensils are used to grab and lift objects.
A. Spatula
B. Turner
C. Food tongs
D. Spoon
7. Add air to ingredients to make them light and fluffy, or stir thin sauces and
batters.
A. Pastry blender
B. Mixer
C. Spatula
D. Whisk
8. The following are uses of graters EXCEPT
A. Grate
B. Drain
C. Shred
D. Slice
9. These utensils are essential for various tasks from cleaning vegetables to
straining pasta or contents.
A. Strainer
B. Funnels
C. Graduated spoon
D. Whisk
10. Used to measure small amounts of both liquid and dry ingredients.
A. Spoons
B. Peeler
C. Measuring spoons
D. Serving spoons
11. After sanitizing, dishes should always be _______dry.
A. Air
B. Speed
C. Towel
D. Vacuum
12. _______ is the step that removes harmful microorganisms on a food contact
surface.
A. Brushing
B. Sanitizing
C. Scratching
D. Scrubbing
13. Which of the following are the ways to sanitize surfaces and equipment in the
kitchen?
A. Dusting and wiping
B. Washing and drying
 C. Sweeping and scrubbing
D. Using chemicals and heat
14. To prevent _______ of food, cleaning supplies, equipment and chemicals
should be stored separately and away from food, dishes, utensil and food contact
surfaces.
A. contamination
B. rotting
C. burning
D. freezing
15. Which of the following must be cleaned and sanitized before and after food
preparation?
A. Equipment
B. Utensils
C. Food preparation surfaces
D. All of these
16. Which of the following is used in the cleaning process?
A. Detergent
B. Acid cleaners
C. Solvent cleaners
D. Abrasive cleaners
17. Which of the following can be used to absorb odor and keep kitchen smelling
fresh?
A. Baking soda
B. Brown sugar
C. Iodized salt
D. Baking powder
18. Which of the following should NOT be used in sanitizing food contact surfaces
and equipment?
A. Iodine
B. Chlorine
C. Insecticide
D. Quaternary ammonium
19. What is a contact time?
A. How soon you must respond to a customer complaint
B. The amount of time it takes for a chemical sanitizer to be effective
C. How long food can be in the temperature danger zone
D. None of the above
20. . When measuring liquid, always put the measuring cup on ______surface
A. Wet
B. Dry
C. Flat
D. Top
 21. Which of the following is the correct abbreviation of pound?
A. Lb.
B. pnd
C. pdn
D. lbs.
22. . . What is the correct abbreviation of tablespoon?
A. tbsps.
B. Tbsp.
C. tsp.
D. tsps.
23. . Four (4) cups of water is equivalent to _____________.
A. 4 pint
B. 1 quart
C. 16 ounces
D. 2 quarts 24.
24. . What is the correct abbreviation for dozen?

A .Dozen
B. Doz.
C. Do
D. Dz.
25. What are the equivalent measures of ½ cup of flour?

A. 8 tbsp.
B. 4 tbsp
C. 10 tbsp.
D. 2 tbsp.
26. .. In the absence of 1 cup coconut milk in the ingredients, this can be substituted

with ___________.
A. 3 cups milk
B. 2 cups milk
C. 1 cup milk
D. 1 cup water
27. ________is the total amount you pay for the product you bought.
A. Peso markup
B. Percentage markup
C. Buying price
D. Selling price
28. In the principles of costing, the term used to add in the price cost is called
_____________.

A. Percentage markup
B. Item cost
 C. Selling price
D. Percentage mark down
29. ________is the total amount you pay for the product you bought.
A. Peso markup
B. Percentage markup
C. Buying price
D. Selling price
30. Compute the purchase price of an item if the selling price is 10.00 and the
markup is 20%?
A. 5.00
B. 2.00
C. 12
D. 4.00
31.. What is the markup percentage if the purchase price is 15.00 and the selling price
is 20.00?
A. 25%
B. 10%
C. 5%
D. 2%

32.. It is not a cause of accident.

A. People themselves
B. smoke in the working areas
C. keep your work area clean and tidy
D. enter and leave the workplace using proper routes
33. These are the common safe work practices EXCEPT one.
A. Always look out for hazards.
B. Smoke in the working areas
C. Keep your work area clean and tidy.
D. Enter and leave the workplace using proper routes.
34. What is the reason for drying your hands after washing?
A. So that you don’t drip water everywhere.
B. Because germs and bacteria are easily spread with wet hands.
C. Your hands are slippery when wet,
D. All of these
35. Which of these statements is correct about bacteria.
A. Bacteria multiplies and grows faster in warm environments.
B. Bacteria needs air to survive.
C. Every type of bacteria can give people food poisoning.
D. By freezing food you can kill bacteria.
36. It is not the cause of accident?
 A. slips, trips and falls;
B. lifting, manual handling and upper limb disorders;
C.cuts from knives.
D. stress
37. Why foods must be prepared safely?
A. .because it helps prevent food poisoning.
B. so that prepared food looks better.
C. in order that prepared food tastes better.
D. so that it looks fresh.
38. What is the primary aim of occupational health?
A. Protecting the safety, health and welfare of people engaged in work
B. Protecting co-workers
C. Protecting the natural environment
D. Protecting someone in the workplace
39. Physical hazard in the workplace refers to?
A. unsafe conditions in the workplace that can cause injury
B. substances that pose a threat to living organisms, for example bacteria
C. chemical hazards
D. natural calamity

40. Some accidents in the kitchen can be avoided by

A. concentrating on your work
B.bring to the nearest hospital
C.call a doctor
D. give first aid