MAYAPYAP NATIONAL HIGH SCHOOL

Mayapyap Norte, Cabanatuan City

FOURTH QUARTER EXAMINATION – COOKERY 8
8-Forgiveness & 8-Religiousness

Direction: Read each question carefully and then SHADE the LETTER of your answer on the provided answer sheet.
1. What managerial tool used to assess the environment and to gather important information that can be used for strategic
planning?
A.Environmental scanning C. WOTS analysis
B. SWOT analysis D.Survey analysis
2.This refer to the introduction of new ideas to make the product and services more attractive and saleable to the target
customers?
A.New idea C. Product development
B. Creativity D.Innovation
2. What are the things that people cannot live without in a society?
A .Wants C. Requirements
B. Desires D. Needs
3. What managerial tool used to assess the environment and to gather important information that can be used for strategic
planning?
A. Environmental scanning C. Wots analysis
B.SWOT analysis D.Survey analysis
4. What factor or consideration presented by a seller as the reason that one product or service is different from and better than
that of the competition?
A. Unique selling plan C. Unique pricing policy
B. Unique selling proposition D.Finding value added
5. What marketing practice of creating name, symbol or design that identifies and differentiated a product from the other
products?
A. Product naming C. Branding
B. Unique selling proposition D. Tagline
6. This is known as the process of making a new product to be sold to the customers?
A. Product analysis C. product development
B. Product conceptualization D. Product implementation
7. What kitchen utensils is also called a vegetable strainer and essential for various task from cleaning vegetables to straining
pasta or tin contents?
A. Baster C. Dredgers
B. Cutting board D. Colanders
8. What tool is used for whipping eggs or batter, and for blending gravies, sauces and soups?
A. Two tine fork C. Whisk for blending and mixing
B. Wooden spoons D. Spoons
9. What tools are used for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from
item?
A. Scoops C. Handy poultry and roasting tool
B. Kitchen shears D. Can, bottles, cartoon opener
10. Which equipment used to prevent the growth of bacterial infections on food?
A. Stove D. Refrigerators /freezers
B. Deep fat fryers
C. Microwave oven
11. Which of the following is not an example of auxiliary equipment?
A. Meat slicers C. Steamers
B. Coffee maker D. Graters
12. Which tools is used to fill jars, made of various sizes of stainless steel, aluminum or plastic?
A. Flipper C. Funnel
B. Double boiler D. Graters
13. This tool is used as practical for opening food packages, cutting tape or string to package foods or simply to remove labels or
tags from items.
A. Scoops C. Handy poultry and roasting tool
B. Kitchen shears D. Cans, bottles, cartoon opener
14. _______ is the process of removing food and other type of soil from a surface, such as dish, glass or cutting board.
A. Cleaning C. Disinfectant
B. Sanitizing D. Antiseptic
15. If there are heavy accumulations of soil that are difficult to remove with detergent , what cleaning agent are you going to use?
A. Detergents D. zonrox cleaners
B. Abrasive cleaners
C. Acid cleaners
16. If you going to make a cleaning solution which of the following ingredients are not included.
A. Baking soda C. Dishwashing liquid
B. Vinegar D. Sugar

17. The following are the three steps needed to effectively clean and sanitize utensils EXCEPT
A. Washing C. Sanitizing
B. Rinsing D. Drying
18. Which chemical sanitizer has a slow destruction in some microorganism, not compatible with some detergents and hard
water?
A. Clorine C. Quaternary ammonium
B. Iodine D. Zonrox
19. Which of the following tools in the kitchen shall be stored inverted in the storage cabinet?
A. Plates C. Tray
B. Spoon and fork D. Wine glass
20. Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent _____ prior to use.
A. Protected C. Swipe
B. Crack D. Contamination
21. Which of the following measuring technique is used to measure brown sugar accurately?
A. Fill the cup to overflowing, then level off with spatula
B. Sift once to take out lump then level off with spatula
C. Pack into a cup just enough to hold its shape when turned off cup, level off with spatula
D. Level the measuring spoon with straight edge knife
22. The abbreviation tsp means ______?
A.Teaspoon C. Ounce
B. Tablespoon D.Pound
23. The abbreviations oz means _____?
A.Teaspoon C. Ounce
B. Tablespoon D.pound
24. Carlo instructed by his teacher to measure a small amount of salt for the recipe, Which of the following tool is appropriate to
use?
A.Measuring cup for dry ingredients C. Measuring spoon
B. Measuring glass for liquid ingredients D.Scale measuring tool
25. These tool is used to weigh large quantity of ingredients in kilos, commonly in rice, flour, sugar, legumes or vegetables and
meat up to 1 kilos and above.
A.Scoops or dippers C. measuring cups for dry ingredients
B. Portion scales D. Household scales
26 .Which of the following is NOT a substitute for oil?
A. Margarine C. Butter
B. Lard D. salt
27. How many tablespoons of butter are there in one stick of butter?
A.5 tbsps B. 6 tbsps C. 7 tbsps D. 8 tbsps
28 .Which of the following can be used as substitute for brown sugar?
A. Unsulphured molasses C. Pepper
B. Muscobado D. Salt
29. Calculate peso mark up based on cost if the mark up is 14 and the purchase cost is 35.
A. 21 C .19
B. 20 D.18
30. Calculate your percent mark up based on selling price if the mark up is 30 and the selling price is 100.
A. 0.1 or 10% C. 0.3 or 30%
B. 0.2 or 20% D. 0.4 or 4
31. To calculate percent mark up based on cost. This is done by dividing the peso mark up by the cost.
A. True B. false
32. To calculate your peso mark up. This is done by subtracting buying price from your selling price.
A. True B. False
33. What is the meaning of this symbol in interpreting kitchen floor plan?
A. Sink C. Dryer
B. Stove D. Fridge
34. This kitchen layout will not only keep work areas traffic free, but also create a wealth of extra counter and storage space.
A. U shape kitchen lay out C. Island option
B.L shape kitchen lay out D. G shape kitchen
35. Multiple cooks can function well in this layout.
A. U-Shaped kitchen layout C. Island option layout
B. L –shaped kitchen lay out D. G- shaped lay out
36. An imaginary line drawn from each of the three primary work stations .Which the kitchen to avoid the traffic flow.
A. Work triangle C. Working top
B. Counter top D. Traffic light

37. Which type of kitchen lay-out can easily convert to a u- shape with a cabinet leg addition?
A. L- shape C. Island option
B. U-shape D. G – shaped
38.What appliances is NOT found in preparation/cooking station?
 A. Range C. sink
B .Oven D. microwave
39.Manufacturing and packaging standards should pass the regulatory board.
A. Protecting your property from natural hazards C. Protecting your staff and visitors from accidents
B. Protecting your property from fire D. Legislation that may affect your business
40. Cooking ranges, boilers and deep fat fryers without fitted thermostats or emergency cutoff valves to turn off.
A. Protecting your property from natural hazards
B. Protecting your property from fire
C. Protecting your staff and visitors from accidents
D. Legislation that may affect your business
41.Non visual inspections of all potable electrical items and electrical wiring
A. Protecting your property from natural hazards
B. Protecting your property from fire
C. Protecting your staff and visitors from accidents
D. Legislation that may affect your business
42.Prepare a flood plan for your business
A. Protecting your property from natural hazards
B. Protecting your property from fire
C. Protecting your staff and visitors from accidents
D. Legislation that may affect your business
43 . Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders
A. Protecting your property from c C. Protecting your staff and visitors from accidents
B. Protecting your property from fire D. Legislation that may affect your business
44. . Keeping premises clean, tidy, congestion-free and well
A. .Protecting your property from natural hazards C. Protecting your staff and visitors from accidents
B. Protecting your property from fire D .Legislation that may affect your business
45. Correct level of grease and temperature must be observe when deep frying.
A. Protecting your property from natural hazards C. Protecting your staff and visitors from accidents
B. Protecting your property from fire D. Legislation that may affect your business
46. Caution must be observed when working with hot oil or objects
A. True B. False
47. Washed utensils are to be dried by towel after manual or machine dishwashing
A. True B. False
48. Hot-holding equipment include only steam tables and hot cabinets
A. True B. False
49. Hazards Analysis and Critical Control Point is a food safety system that helps identify and
control any danger of food contamination.
A. True B. F
50.. Bain marie without sufficient water can cause fire.
A. True B. False

“Tell Me and I Forget, Teach Me and I May Remember. Involve Me and I Learn”
Benjamin Franklin

Prepared by

RUTH C. DOMINGO

MAYAPYAP NATIONAL HIGH SCHOOL

Mayapyap Norte, Cabanatuan City
UNIT TEST – COOKERY 8
8-Forgiveness & 8-Religiousness
Direction: Identify the word being describe by the following statement.
____________1. This kitchen layout will not only keep work areas traffic free, but also create a wealth of extra counter and
storage space.
____________2 Draw the symbol of fridge
____________3. Draw the symbol of sink
____________4.If there are heavy accumulations of soil that are difficult to remove with detergent , what cleaning agent are you
going to use?
____________5.Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent _____
prior to use.
____________6. What tool is used for straining pasta?
____________7. This tool is used for whipping batter, blending gravies sauces and soups
______.______8. The process of removing food and other type of soil in the dishes
____________9.An imaginary line shown from each of the primary work station
____________10.Calculate your peso mark up based on selling price is 27 and the buying price is 13.
Direction: Match A to Column B
A B
____11. Use for measuring ingredients 5 kls and above a. U-shape
____12. Surface of dishes that food normally comes into contact b. Contact food surface
____13. A chemical sanitizer w/ slow destruction in some microorganism c. L-shape
d. quaternary ammonium
____14. How many tbsp. of butter in one stick of butter e. G-shape
____15 f. measuring scale
____16 g. single wall
____17 h.8 tbsp
____18. i. Island option
____19. j. cleaning
____20. k. corridor or galleyTrue or False. Write true if the
Write true if statement is correct and false if it is incorrect
________21. Caution must be observed when working with hot oil or objects
________22. Washed utensils are to be dried by towel after manual or machine dishwashing
________23. Hot-holding equipment include only steam tables and hot cabinets
________24 Hazards Analysis and Critical Control Point is a food safety system that helps identify and
control any danger of food contamination.
________25.The Bain marie without sufficient water can cause fire.
________26. The grease in the hoods over the ranges can cause fire.
________27. The most common storage spot for chemical products product is on
________28. When storing knives in blocks be sure that the handles are positioned so that they can be gripped easily.
________29. When storing knives in blocks, be sure that the handles are positioned so that they can be gripped easily.
________30. Class A fire extinguisher is for ordinary fire

Prepared by:
ALMA MAY D. MEDINA

Your scores will not define who you are, your attitude while taking the exam will.
Congratulations in advance!

MAYAPYAP NATIONAL HIGH SCHOOL

Mayapyap Norte, Cabanatuan City
FOURTH QUARTER EXAMINATION – HANDICRAFT 7
7- Integrity & 7-Loyalty
 Direction: Read each question carefully and then SHADE the LETTER of your answer on the provided answer sheet.
1. What managerial tool used to assess the environment and to gather important information that can be used for strategic
planning?
A. Environmental scanning C. WOTS analysis
B. SWOT analysis D.Survey analysis

2. What are the things that people cannot live without I a society?
A. Wants C. Needs
B. Desires
3. What managerial tool used to assess the environment and to gather important information that can be used for
strategic planning
A. Environmental scanning C. Wots analysis
B. SWOT analysis D. Survey analysis
t factor or consideration presented by a seller as the reason that one product or service is different from and better than that of the competitio
A. Unique selling plan C. Unique pricing policy
B. Unique selling proposition D. Finding value added
5. What marketing practice of creating name, symbol or design that identifies and differentiated a product from the
other products?
A. Product naming C. Branding
B. Unique selling proposition D. Taglin3
the process of making a new product to be sold to the customers?
A. Product analysis C. product development
B. Product conceptualization D. Product implementation

7. What tool is used to measure more than one foot distance in material?
A. Seam gauge C. Ruler
B. Tape measure D. Yarn
8. Which tool is made from metal or plastic to protect the middle finger and push the needle while doing embroidery work?
A. Needle C. Ruler
B. Thimble D. Needle threader
9. This tool is used for easier threading especially by those sewers with poor eyesight?
A. Needle C. Ruler
B. Thimble D. Needle threader
10. What tool is used for transferring design by pricking method?
A. Tracing paper C. Powder
B. Pounce D. Paint
11. This tool is used to place pins and needles/
A. Box C. Pin cushion
B. Bag
12. What tool is used to protect the middle finger and push the needle while doing embroidery work?
A. Pin cushion C. Gauge
B. Needle threader D. Thimble

13. What kind of stitch is formed by crossing two arms, and maybe used for outlining, borders and to fill the entire
area
A. Chain stitch C. Cross stitch
B.Back stitch D. Feather stitch
14 .What kind of stitch is ideal for making leaves and feather?
A. Chain stich C. Stem stitch
B. Fish bone stich D. French knot
15. What kind of stitch is considered the easiest stitch for outlining is known as
A. Running stitch C. Back stitch
B. Feather stitch D. Stem stitch
16. What stitch is used for filling designs in rows and creates to fill the design using a needle with a small eye for ease in
pulling.
A. Chain stitch C. Bullion stitch
B. Feather stitch D. French knot

17.It is used in making eyes on embroidered face or in making center of flower?

A. Chain stitch C. Bullion stitch
B. Feather stitch D. French knot
18. This stitch is also called detached chain stitch, this stitch is work in a circle to resembles the petals of a flowers.
A. lazy daisy chain stitch C. Running stitch
B. Looped stitch D. Herringbone stitch

19. What principle of design pertains to the relationship in size between a part and the whole?
 A. Harmony C. Texture
B. Proportion D. Balance
20.This principle of design may produced in two ways : formal and informal.
A. Harmony C. Texture
B. Proportion D. Balance

21______ is a color circle an abstract illustrative organization of color hues around the circle.
A. Paint abstract C. Color hue
B. Color wheel D. Color pigment
22. Tertiary color is formed by mixing one primary color and one secondary color . What color is formed if we mixed yellow and
orange?
A. Yellow
B. Orange
C. Yellow orange
D. None of the above
23. Secondary color is formed by mixing two primary color. What is the result if we mixed yellow and red?
A. Green D. None of the above
B .Violet C.Orange
24.What is the result if we mixed red and blue?
A. Green D.Orange
B. Violet C. None of the above
25.In color scheme what is color of different shade?
A. Analogous color harmony C .Complementary
B. Split complementary D. Monochromatic
26.In color scheme, what is the two neighboring colors and their opposite.
A. Double complementary C. Complementary
B. Split complementary D. Monochromatic
27.The basic foundation or skeleton of elements of design that directs the eye vertically or horizontally.
A. Line C. Color
B. Texture D. Drawings
28.What principle of design uses smooth related movement that carry eyes along without jerky motion?
A. Harmony C. Proportion
B. Rythym D. Balance
29.Identify what color scheme applied in a a color wheel below

A. Analogous harmony C. Triad color harmony

B. Monochromatic harmony D. Complementary color harmony

30. A. Complementary color C. Double complementary

B. Analogous color harmony D. Triad color harmony

A. Split complementary C. Analogous

31. B. Triad color harmony D. Monochromatic color harmony

Identify the following method of design

32. This remove the excess paper around the design, set low the flat iron, lift the iron and move to another area of design.
A. Ironing C. Stamping
B. Tracing D. None of the abov
33.What method of transferring design using tracing wheel and carbon paper.
A. Ironing C. Stamping
B. Tracing D. None of the above
34. Reducing, reusing and recycling makes the earth cleaner.
A. True B. False
35. What does it mean to reuse?
A. cleaning up mess B. make something new C. creating small amount of waste D. Using over and over again

36.What does it mean to recycle?

A. Make something that can clean your room C. Use less something, creating small amount of waste
B. Use something over and over again D. Make something into something new
37. Which is not a recyclable material?
A. Paper C. Food
B. Plastic D. Metal

38.If you make 2 sided copies and print everything you can 2 sided you are ...
 A. reducing C. Recyclng
B. reusing
39. Which is not included in materials for unique and personalized gift wrapper?

A. Buri hats C. Rattan and abaca

B. Anahaw fans D. Plastic foil
40. Which of the followingis NOT included in the Philippine made ecology-friendly materials is used for packing and
wrapping gifts?
A. Bayong bags made of buri
B. Coconut leaves
C. corrugated papars
D. all of the above
41. Gift wrapping is not necessarily confine to paper. It also include colored cardboard boxes, painted wooden boxes, materials
like sinamay, native bags.
A. True B. False
42. Reducing, reusing and recycling make the earth cleaner.
A. True B. False
43. Plastic bags are better than reusable bags.
A. True B. False
44. You can recycle meat, bones and dairy scraps in your yard waste cart and in a school composting bin
A. True B. False
Direction in making a bow ribbon
45. Which of the following is the first procedure in making a bow?
A. Continue making progressively larger loops, one on the top of the other, until the desired size is reached.
B. Holding the bow together, tie at the center with thread or wire to secure.
C. Make a loop keeping the ribbon away from you and bringing it up and back to the center.
D Tie the loop bow to your package.
46. Which is the second procedure in making a bow?
A. Continue making progressively large loops, one on the top of the other, until the desired size is reached.
B. Holding the bow together, tie at the center with thread or wire to secure.
C. Make a loop keeping the ribbon away you and bringing it up the center
D. Tie the loop bow to your package
47. Which is the third procedure in making a bow?
A. Continue making progressively large loops, one on the top of the other, until the desired size is reached.
B. Holding the bow together, tie at the center with thread or wire to secure.
C. Make a loop keeping the ribbon away you and bringing it up the center
D. Tie the loop bow to your package
48. Which is the fourth procedure in making a bow?
A. Continue making progressively large loops, one on the top of the other, until the desired size is reached.
B. Holding the bow together, tie at the center with thread or wire to secure.
C. Make a loop keeping the ribbon away you and bringing it up the center
D. Tie the loop bow to your package
49. Which occasions is one way of expressing our affection and concern by sending gifts.
A. Independence day B. Holy week C. Araw ng Kalayaan D. Birthday
50. Which is NOT example of Philippine made ecology friendly materials for packing and wrapping gifts.
A. Bayong bags B. Native basket C. corrugated paper D. cellophane

“Tell Me and I Forget, Teach Me and I May Remember. Involve Me and I Learn”
Benjamin Franklin
Prepared by:
ALMA MAY D. MEDINA

MAYAPYAP NATIONAL HIGH SCHOOL

Mayapyap Norte, Cabanatuan City
UNIT TEST – HANDICRAFT 7
7- Integrity & 7-Loyalty

Identification. Identify the word being describe by the following statement

___________1. What tool in embroidery is used for measuring more than one foot distance in material?
___________2. Which tool is made from metal or plastic to protect the middle finger and push the needle while doing embroidery
work?
___________3. What tool is used for easier threading especially by those sewers with poor eyesight?
___________4. What tool is used for transferring design by pricking method?
___________5.This tool is used to place pins and needles.
___________6. What principle of design pertains to the relationship in size between a part and the whole?
___________7. This principle of design may produced in two ways : formal and informal.
___________8. is a color circle an abstract illustrative organization of color hues around the circle.
___________9. Tertiary color is formed by mixing one primary color and one secondary color . What color is formed if we mixed
yellow and orange?
__________10.Secondary color is formed by mixing two primary color. What is the result if we mixed yellow and red?
__________11. What is the result if we mixed red and blue?
__________12. In color scheme what is color of different shade?
__________13. In color scheme, what is the two neighboring colors and their opposite.

Identify if the statement is Reducing. Reusing or Recycling

______14. If you paint old chairs to make them look new you are
______15. If you make a new basket from an old ice cream bucket you are ..
______16. If you make 2 sided copies and print everything you can 2 sided you are

Write true if the statement is correct and false if the statement is not correct
______17. Reducing, reusing and recycling make the earth cleaner.
______18. Plastic bags are better than reusable bags.
______19. You can recycle meat, bones and dairy scraps in your yard waste cart and in a school composting bin.
______20.If I place my food scraps in a paper sack, I can throw the sack into the composting bin along with the food scraps

Matching Type: Match Colum A to Column B.

A B

_____21. a. bullion stitch

_____22. . b. tumble dry high

_____23. c. fish bone stitch

_____24. d. feather stitch

_____25. e. cross stitch

_____26. f. herringbone stitch

_____27. g. non chlorine bleach
_____28. h. do not dry clean

_____29 i. do not iron

_____30 j. hand wash

Prepared by:
ALMA MAY D. MEDINA

Your scores will not define who you are, your attitude while taking the exam will.
Congratulation in advance!

ANSWER KEY
UNIT TEST HANDICRAFT 7 UNIT TEST COOKERY 8

1. Tape measure 1. Island option

2. Thimble 2.
3. Needle threader 3.
4. Pounce 4. Abrasive cleaner
5. Pin cushion 5. contamination
6. Cross stich 6. teaspoon
7. Fish bone stich 7. ounce
8. Running stitch 8. G-shape
9. Proportion 9. 40%
10. Balance 10. 30%
11. Color wheel 11. colander
 12. Yellow orange
13. Orange 12. whisk
14. Violet
15. Monochromatic 13. Shear or scissor
16. Double complementary
17. Reusing 14.measuring spoon
15. household scales
18. Recycling 16 cleaning
19. Reducing 17. 8 tbsp
18. work triangle
20. Reusing 19. L-shape
21. Reusing 20. Quaternarry ammonium
22. T 21. T
23. F 22. F
24. T 23. F
25. F 24.F
26. Pc 25. T
27. Sc 26. T
28. Tc 27. F
29. Sc 28. T
30. Pc 29. T
30.T

Periodical test

COOKERY HANDICRAFT
1. B 1. B
2. D 2. D
3. B 3. B
4. B 4. B
5. C 5. C
6. C 6. C
7. D 7. B
8. C 8. B
9. B 9. B
10. D 10. D
11. D 11. B
12. C 12. B
13. B 13. D
14. A 14. C
15. B OR D 15. C
16. D 16. C
17. D 17. B
18. C 18. A
19. D 19. C
20. D 20. D
21. C 21. A
 22. A 22. D
23. C 23. B
24. C 24. D
25. D 25. B
26. D 26. C
27. D 27. C
28. B 28. B
29. D 29. D
30. C 30. A
31. A 31. A
32. A 32. B
33. A 33. B
34. C 34. B
35. D 35. A
36. A 36. A
37. A 37. A
38. C 38. B
39. D 39. A
40. B 40. D
41. B 41. D
42. A 42. C
43. A 43. A
44. C 44. D
45. B 45. D
46. A 46. A
47. B 47. A
48. B 48. B
49. A 49. C
50. A 50.D

MAYAPYAP NATIONAL HIGH SCHOOL

Mayapyap Norte, Cabanatuan City
POST TEST
Technology and Livelihood Education 8

Direction: Read the question carefully and write the correct letter of your answer in your answer sheet.
1. Which of the following measuring technique is used to measure brown sugar accurately?
A . Fill the cup to overflowing, then level off with spatula
B. Sift once to take out lump then level off with spatula
C. Pack into a cup just enough to hold its shape when turned off cup, level off with spatula
D. Level the measuring spoon with straight edge knife
2. Carlo instructed by his teacher to measure a small amount of salt for the recipe, Which of the following tool is appropriate to
use?
A. Measuring cup for dry ingredients C. Measuring spoon
B. Measuring glass for liquid ingredients D. Scale measuring tool
3. Which type of kitchen lay-out can easily convert into a u- shape with a cabinet leg addition
A. L- shape B. U-shape C. Island option D. G-shape
4. An imaginary line drawn from each of the three primary work stations to avoid traffic flow inside the kitchen.
A. Work triangle
B. Counter top
C. Working top
D. Traffic light
5. Bain marie without sufficient water can cause fire
A. True B. False
6. This kitchen utensils is also called a vegetable strainer and essential for various task from cleaning vegetables to straining pasta
or tin contents.
A. Baster B. Cutting boards C. Dredge D Colanders
7. What tool is used for whipping eggs or batter, and for blending gravies, sauces and soups?
A. Two tine fork C Whisk for blending and mixing
B Wooden spoons D Spoons
8. Which tools is used to fill jars, made of various sizes of stainless steel, alluminum or plastic?
A. Flipper C. Funnel
B. Double boiler D. Grater
9 . _______ is the process of removing food and other type of soil from a surface, such as dish, glass or cutting board and other
kitchen tools and materials.
A . Cleaning C. Disinfectant
B . Sanitizing D. Antiseptic
10. Which chemical sanitizer has a slow destruction in some microorganism, not compatible with some detergents and hard
water?
A. chlorine B. Iodine C. Quaternary mmo
11. Prepare a flood plan for your business
A. Protecting your property from natural hazards C. Protecting your staff and visitors from accidents
B. Protecting your property from fire D. Legislation that may affect your business
12. Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders
A. Protecting your property from crime C. Protecting your staff and visitors from accidents
B. Protecting your property from fire D. Legislation that may affect your business

13. Which of the following construction materials is a form of thin sheet laminated wood?
A. Lumber B. Plywood C. Cement D. Iron Bars
14.Which of the following tools consist of fine teeth used in cutting metals and pipes?
A. Ripsaw B. Bar Level C. Hacksaw D. Crosscut Saw
15. What is the tool classification of ruler, zigzag rule, pull-push rule and meter stick?
A. Measuring Tools B. Testing Tools C. Boring Tools D. Holding Tools
16. Tooth-cutting tool used to cut across the grain of the wood?
A. Crosscut Saw B. Back Saw C. Ripsaw D. Coping Saw
17. Tool used in testing the vertical levelness of a post?
A.Spirit Level B. Marking Gauge C. Try Square D. Plumb Bob
18. Which of the following power tools used in boring holes on wood, concrete and metals?
A. Planer B. Electric Drill C. Sander D. Grinder
19. Which of the following tools classified as miscellaneous tools?
A. Chalkline B. C-Clamp C. Oilstone D. Claw Hammer
20. Which of the following form is a list of all the things/materials needed in a project?
A. Requisition Form B. Project Plan C. Working Drawing D. Bill of Materials
21. Which of the following is not a part of bill of materials?
A. Description B. Unit C. Working Drawing D. Quantity

22. Which part of the bill of materials tells the amount of materials to be purchased?
A. Unit B. Description C. Unit Cost D. Quantity
23. Which part of the bill of materials states the detailed name of materials to be purchased?
A. Description B. Unit C. Working Drawing D. Quantity
24.Hand tool classification of sledge hammer and crowbar?
A. Holding Tools B. Testing Tools C. Driving Tools D. Miscellaneous Tool
25. Tool used in driving and pulling out nails?
A. Claw hammer B. Nail Set C. Screw Driver D. Try Square
26. This is used in holding, gripping, and cutting electrical wires and cables.
A. Combination PliersB. Hammer C. Wire Stripper D. Hacksaw
27. Which of the following tools used in driving and pulling out nails?
A. Mallet B. Screwdriver C. Claw Hammer D. Utility Box
28. Which of the following equipment used in drilling holes on wood and concrete walls?
 A. Electric Drill B. Floor Jack C. Conduits D. Pliers
29. What type of screwdriver with short shank or blade and shorted handle used to turn screws in tight spaces where a standard
screwdriver cannot be used?
A. Philips B. Stubby C. Flat D. Allen Wrench
30. Used by linemen to remove insulation of wire and cables in low and high voltage lines?
A. Long Nose Pliers B. Hacksaw C. Wire Stripper D. Electrician’s Knife
31. Which of the following device used to connect and disconnects the flow of electric current in a circuit?
A. Conduits B. Switch C. Circuit Breaker D. Male Plug
32. A circuit protective device which automatically blows and cut the current when overload or short circuit happens.
A. Switch B. Clamps C. Fuse D. Connectors
33. A rectangular shaped metallic or plastic material in which flush type convenience outlet and switch are attached.
A. Junction Box B. Conductors C. Flat Cord D. Utility Box
34. Wire joint used to join 2 or more conductors inside a junction box?
A. Cross Joint B.Pig Tail C. Knotted Tap D. Y-Splice
35. Which part of the project plan you can find the total cost of the project?
A. Tools and Equipments C.Procedure
B. Materials Needed D. Sketch/Drawing
36. A written instruction to perform a task according to specified requirements, time frame, and cost estimates.
A. Job Order B. Borrower’s Form C. Inventory D. Purchase Requisition
37. A pocket size tool used test the presence of current in a line wire or circuit.
A. Ammeter B. Pull push Rule C. Wire Gauge D. Test Light
38. A measuring tool used to measure objects in inches and centimeter.
A. Ruler B. Voltmeter C. Ohmmeter D. Wire Gauge
39. A tool used to push back or loosen cuticles.
A. Cuticle Remover B. Nail File C. Cuticle Nail Pusher D. Emery Board
40. An implement that is used to shape the free edges of the nail with the coarse side and bevel nail with the finer side.
A. Nail Cutter B. Nail File C. Nail Trimmer D. Nail Buffer
41. The equipment that is used to sanitize or kill bacteria or micro-organisms in metal implements.
A. Hand Spa Machine B. Buffer C. Solvent D. Sterilizer
42. The implement with pointed and rounded ends to remove extra polish.
A.Orangewood Stick B. Nail File C. Nail Buffer D. Emery Board
43. The electronic gadget which is used to soothe pains of arthritis, muscle spasm and dry skin of hands.
A.Sterilizer B. Foot Spa Machine C. Hand Spa Machine D. Manicure Table
44. It is used to smooth out ridges on the nails, give nails a healthy shine and remove any surface stain.
A.Sterilizer B. Nail Buffer C. Nail File D. Orangewood Stick
45. It is a process of destroying all micro-organisms.
A.Sanitation B. Disinfecting C. Sterilization D. SPA
46. It is the process of destroying some, not all micro-organisms using heat or antiseptics.
A. Sanitation B. Disinfecting C. Sterilization D. Washing
47. It is a substance used to control micro-organisms on non-living surfaces.
A.Antiseptics B. Solvent C. Disinfectant D. Nail Hardener
48. It is an agent that prevents the multiplication of micro-organisms.
A. Antiseptics B. Solvent C. Disinfectant D. Nail Polish
49. It is the application of measures to promote public health and prevent the spread of infectious diseases.
A. Sanitation B. Disinfecting C. Sterilization D. Spa
50. _______ metal implements after every used to avoid infection or possible diseases.
A. Store B. Sterilize C. Wash D. Boil

“Tell me and I forget, Teach Me and I May Remember, Involve me and I learn” Benjamin Franklin
Prepared by
Alma May D. Medina
 DEPARTMENT OF EDUCATION
Region III
DIVISION OF CITY SCHOOL
Cabanatuan City
Qualifying Exam TLE - 8
COOKERY

E-mail Address: 301046maya@deped.gov.ph Tel. No.: (044)-960-8698

Name______________________________ Score______________________
Year and Section ____________________ Date ______________________
Direction: Read each question carefully and then CHOOSE the LETTER of your answer on the provided answer sheet.

1. What kitchen utensils is also called a vegetable strainer and essential for various task from cleaning vegetables to straining
pasta or tin contents?
A. Baster C. Dredgers
B. Cutting board D. Colander
2. What tool is used for whipping eggs or batter, and for blending gravies, sauces and soups?
A. Two tine fork C. Whisk for blending and mixing
B. Wooden spoons D. Spoon
3. What tools are used for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from
item?
A. Scoops C. Handy poultry and roasting tool
B .Kitchen shears D. Can, bottles, cartoon opener
4. Which equipment used to prevent the growth of bacterial infections on food?
A. Stove D. Refrigerators /freezers
B. Deep fat fryers
C. Microwave oven
5. Which of the following is not an example of auxiliary equipment?
A.Meat slicers C. Steamers
B. Coffee maker D. Grater
6. Which tools is used to fill jars, made of various sizes of stainless steel, alluminum or plastic?
A. Flipper C. Funnel
B. Double boiler D. Graters
7. This tool is used to scrape vegetables like carrots and potatoes and to peel fruits and vegetables.
A. Two tine fork C. Sharpening steel
B. Vegetable knife D. Peeler
8. Which tool in cooking used to measure heat intensity?
A. frying pan C. Temperature scales
B. oven D. Microwave oven
9. This knife is used to section raw meat, poultry and fish. It can used also as clever to separate small joints and to cut bones?
A. French knife C. Roast beef slicer
B. Butcher knife D. Citrus knife
10. This cooking utensils is used for serving soup or stew and can also be used for gravy, dessert sauces or other foods.
A. Soup ladle C. Serving soup
B. Serving tong D. Seafood serving tool
11 . _______ is the process of removing food and other type of soil from a surface, such as dish, glass or cutting board.
A. Cleaning C. Disinfectant
B. Sanitizing D. Antiseptic
 12. If there are heavy accumulations of soil that are difficult to remove with detergent , what cleaning agent are you going to use?
A. Detergents D. Abrasive cleaners
B. zonrox cleaners
C. Acid cleaners
13. If you going to make a cleaning solution which of the following ingredients are not included.
A. Baking soda C. Dishwashing liquid
B. Vinegar D. Sugar

14.The following are the three steps needed to effectively clean and sanitize utensils EXCEPT
A.Washing C. Sanitizing
B. Rinsing D. Drying
15. Which chemical sanitizer has a slow destruction in some microorganism, not compatible with some detergents and hard
water?
A. Clorine C. Quaternary ammonium
B. Iodine D. Zonrox
16. Which of the following tools in the kitchen shall be stored inverted in the storage cabinet?
A.Plates C. Tray
B.Spoon and fork D .Wine glass
17. Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent _____ prior to use.
A. Protected C. Swipe
B. Crack D. Contamination
18. _______ is the surface of equipment or utensils that food normally comes in contact.
A. Food contact surface D. Food contamination
B. Food microbes free C. Food disinfectant surface
19. Which chemical sanitizer forms brown color, that indicate strength?
A. Chlorine C. Quaternary ammonium
B. Iodine D. none of the above
20. What chemical sanitizer has an advantage of nontoxic, odourless, colorless?
A. Chlorine C. Quaternarry ammonium
B. Iodine D. none of the above

Put a check (√) mark if the statement is correct and an (X) mark if incorrect. Write your
answer on a separate sheet of paper.
_______21. Utensils need to be thoroughly washed in cold soapy water.
_______22. Follow the instructions on the sanitizer’s container carefully.
_______23. All utensils must then be thoroughly dried before they are re-used.
_______24. Cleaning will remove most of the dangerous bacteria present in the utensils.
_______25. Chemical sanitizer or very hot water were used in absence of dishwasher.

Arrange the following steps chronologically. Use A for the first step, B for second and so on.Write your answer on a separate sheet of
paper.
_______26. Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket, wring the mop out and wipe across your
kitchen floors.
_______27. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp cleaning rag.
_______28. Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper and wiping down surfaces with
a cleaning rag.
_______29. Fill a few bowls with about 1/2 cup each of baking soda. Place these around your kitchen to absorb odor and keep the
kitchen smelling fresh.
_______30. Make an all-purpose cleaner in a spray bottle

Matching type . Match column A to Column B.

_____31. The difference between how much an item cost you, and how a. coffee maker
Much you sell the item. b. measuring for liquid ing.
_____32. Pack into a cup just enough to hold its shape when turned out c. mark up
Off the cup d. ranger
_____33. Measuring cup should stand on a flat surface for measuring e. brown sugar
Liquid ingredients f. refrigerator
_____34. Sometimes called stove g. sink
_____35. Used in making coffee h. work station
_____36. Specific work area where a particular kind of food is produced i. work triangle
Or a specific job is done j. kitchen tables
_____37. An imaginary line drawn from each of the three primary work stations
_____38.

_____39.

_____40.
Identify the different kitchen lay out.

41. ___________

42. _____________

43. ______________

44. ______________

45. ______________

46. ______________

Direction: Fill the blanks with word or group of words that will the statement complete.

47. Type of kitchen which is most suitable for large families is ___________.
48. Doing the job in the easiest, simplest and quickest way refer to ___________.
49. The term that means doing the job in the easiest, simplest and quickest way is____________.
50. Type of kitchen which is the most popular and compact is ____________.

DEPARTMENT OF EDUCATION
Region III
 DIVISION OF CITY SCHOOL
Cabanatuan City
Qualifying Exam TLE - 7
HANDICRAFT

E-mail Address: 301046maya@deped.gov.ph Tel. No.: (044)-960-8698

Name______________________________ Score______________________
Year and Section ____________________ Date ______________________
Direction: Read each question carefully and then CHOOSE the LETTER of your answer on the provided answer sheet.
1. Which tool is made from metal or plastic to protect the middle finger and push the needle while doing embroidery work?
A. Needle C. Ruler
B. Thimble D. Needle threader
2. This tool is used for easier threading especially by those sewers with poor eyesight?
A. Needle C. Ruler
B. Thimble D. Needle threader
3. What tool is used for transferring design by pricking method?
A. Tracing paper C. Powder
B. Pounce D .Paint
4. This tool is used to place pins and needles/
A. Box C. Pin cushion
B. Bag D. Tray
5. What tool is used to protect the middle finger and push the needle while doing embroidery work?
A. Pin cushion C. Gauge
B. Needle threader D. Thimble
6. This tool is used commonly for transferring design when using pricking and pouncing method?
A. Crewel C . brush
B. Stilleto D .Gauge
7. What tool is used to keep pins and needles in place?
A. Pin cushion C. Bag
B. Gauge D. Tray
8. What tools is used for measuring more than one foot distance In material?
A. Seam gauge C. Ruler
B. tape measure D. Meter stick
9. What needle is similar to chenille but are blunt rather than sharp?
A. Crewel needle C. Tapestry needle
B. Chenille needle D. Fine point needle
10. It is sometimes referred to as cloth, and of great variety and they are differ in material, weight, weave, design, color and
finish.
A. Fabric C. Materials
B. Tools D. Products

Matching Type: Match Colum A to Column B.

A B

_____11. a. bullion stitch

_____12. . b. tumble dry high

_____13. c. fish bone stitch

_____14. d. do not dry clean

_____15. e. cross stitch

_____16. f. herringbone stitch

_____17. g. non chlorine bleach
_____18. h. seed stitch

_____19 i. French knot

_____20 j. running stitch
_____21. k. feather stitch
_____22 l. do not iron

_____23. m. lazy daisy chain stitch

_____24. n. hand wash
______25. o. looped stitch
Identification.
Choices: Color wheel, Analogous, Harmony, Yellow orange, Running stitch, Balance, Fish bone stitch, Orange, Violet,
Monochromatic

__________26. What kind of stitch is ideal for making leaves and feathers?
__________27. What kind of stitch is considered easiest stitch for outlining?
__________29. What principle of design pertains to the relationship in size between a part and the whole?
__________30. This principle of design may produced in two ways : formal and informal.
__________31. is a color circle an abstract illustrative organization of color hues around the circle.
__________32. Tertiary color is formed by mixing one primary color and one secondary color . What color is formed if we mixed
yellow and orange?
__________33.Secondary color is formed by mixing two primary color. What is the result if we mixed yellow and red?
__________34. What is the result if we mixed red and blue?
__________35. In color scheme what is color of different shade?
__________36. In color scheme, what is the two neighboring colors and their opposite

Identify if the statement is Reducing. Reusing or Recycling

______37. If you paint old chairs to make them look new you are
______38. If you make a new basket from an old ice cream bucket you are ..
______39. If you make 2 sided copies and print everything you can 2 sided you are
______40. If you have a garage sale you are ...
______41. If you sell your children’s used clothing you are ...

Write true if the statement is correct and false if the statement is not correct
______42. Reducing, reusing and recycling make the earth cleaner.
______43. Plastic bags are better than reusable bags.
______44. You can recycle meat, bones and dairy scraps in your yard waste cart and in a school composting bin.
______45.If I place my food scraps in a paper sack, I can throw the sack into the composting bin along with the food scraps

Classify the following colors write PC for Primary color, SC for Secondary color and TC for Tertiary color.
_______46. Red
_______47. Orange
_______48. yellow green
_______49. Violet
_______50. Blue