San Roque-Ezpeleta National High School

Quarterly Assessment in T L E
Commercial Cooking

Direction: Write the letter of the correct answer on your answer sheet.
1. It consist a set of spoons used to measure small quantities of ingredients.
a. Weighing scale b. measuring cup c. measuring spoon d. liquid measuring cup
2. A baking tool used to separate small particles from a coarse one.
a. Weighing scale b. sifter c. spatula d. grater
3. This equipment is needed to measure large quantities of ingredients.
a. Weighing scale b. measuring cup c. measuring spoon d. liquid measuring cup
4. This tool used to remove muffins and molded cookies from pans and used to level off ingredients when
measuring.
a. Rolling pin b. mixing bowl c. spatula d. grater
5. Tools that comes in graduated sizes and has sloping sides used in mixing ingredients.
a. Rolling pin b. mixing bowl c. spatula d. sifter
6. One cup is equivalent to _____ tablespoons.
a. 8 b. 12 c. 16 d. 24
7. One kilogram is equivalent to _______ grams.
a. 500 b. 750 c. 1000 d. 1200
8. One dozen is equivalent to ______ units.
a. 6 b. 10 c. 12 d. 15
9. The recipe is asking for 1tablespoon all purpose flour but it is not available, only cornstarch is available.
How much cornstarch is needed to meet the required all purpose flour?
a. ¼ tbsp. b. ½ tbsp. c. ¾ tbsp. d. 1 tbsp.
10. One eggyolk is equivalent to______ frozen eggyolk.
a. 1 tsp. b. 2 tsp c. 3 tsp d. 4 tsp
11. Lucy will be cooking Afritada but there is no potato to use. What should replace for potato?
a. Cassava b. Ube c. sayote d. banana(saba)
12. The center for washing and trimming food.
a. Stove b. sink c. refrigerator d. optional work centers
13. The type of kitchen ideal for apartment offer a very open and airy, the arrangement calls for all three
center placed along one wall.
a. Wall type b. corridor type c. L-type d. U-type
14. This type of kitchen is most flexible and most popular providing a most compact triangle, with two
work centers, one placed on a long wall and the other on the smaller wall.
a. Wall type b. corridor type c. L-type d. U-type
15. Baked products can prolong the product shelf life. Which of the following is the characteristics?
a. Protect the product from chemical change c. materials should be consumer friendly
b. Contain all the information about the product d. none of the above
16. It refers to the total amount spent in the production of food.
a. Cost of production b. expenses c. total expenses d. none of these
17. To keep the kitchen clean and smell fresh. What baking ingredients used to absorb odor?
a. Baking powder b. baking soda c. deodorizer d. air refresher
18. Mr. santos has been baking cookies and cakes for years and has established a good name in the place
where he operate his business because of his skills in baking. He has attracted many customers despite
of competitors. What factors can he make in order to continue operate his business?
a. Traditional method c. skills and training
b. Good relationship to work contract d. more capital use for his business
19. Entrepreneurs believe that success comes from one’s ability and hard work, not because of luck or
destiny.
a. Competence in persuasion and networking c. vigilance for opportunities
b. Commitment to work contract d. self confidence
20. A room especially set apart and containing the necessary cooking utensils.
a. Dining room b. kitchen c. living room d. store room
21. What substance used to destroy germs and disease?
a. Disinfectant b. baking soda c. oil d. soap
22. The most popular, lightweight, attractive, and less expensive kitchen material.
a. Aluminum b. stainless steel c. glass d. Teflon
23. Cleaning your kitchen regularly is important to remove all germs and bacteria that accumulates. What
homemade cleaning solution are you going to use?
a. Alcohol and dish soap c. water and detergents
b. Cologne and solvents d. vinegar and dish soap
24. To be an entrepreneur is to be in business and to be in business means to earn money by providing
people with________________________.
a. Love and care c. products and services
b. b. Needs and wants c. d. none of these
25. Refers to the amount spent for food production?
a. No. of yield b. selling price c. total expenses d. labor
26. Which among the following does not contribute to a safe environment in the kitchen?
a. Clean and dry the floor c. insurance policies for employees
b. Well screened windows and walls d. well-arranged cooking tool and ingredient
27. What is the substitute of one cup sour milk?
a. 1c-1tbsp.sweet milk+1tbsp. vinegar or lemon
b. 1c+1tbsp.sweet milk+1tbsp. vinegar or lemon
c. 1c+1tbsp.sweet milk-1tbsp. vinegar or lemon
d. None of these
28. Caused by touching exposed electrical wire or a piece of electrical equipment which is not grounded
properly.
a. Electroshock b. grounded c. drown d. outburst
29. A type of kitchen which is perfect for the families who use their kitchen a great deal and provide plenty
counter space.
a. G- shape b. island option c. L- shape d. U-shape
30. A poisonous substance that makes you sick.
a. Food b. water c. toxin d. vitamins
31. Which is one simply means a simply work area where a particular kind of food is produced or a specific
job is done.
a. Work center b. work flow c. work center d. work triangle
32. An imaginary line draw from each of the three primary work stations in the kitchen.
a. Work triangle b. work station c. work flow d. work center
33. How much will be the computed 50% mark-up, if Tessie bake one serving of brownies and spent
225.50 pesos as her total expenses but with 50% mark up and yield 24 servings
a. 279.00 b. 250.00 c. 150.50 d. 112.75
34. How much will be the selling price of per piece of brownies.
A. 14.09 b. 14.25 c. 14.50 d. 15.00
35. What is substitute of 1cup cake flour?
a. 1c all purpose flour-1tbsp c. 1c all purpose flour+2tbsp
b. 1c all purpose flour+ 1tbsp d. 1c all purpose flour-2tbsp
36. Another name for dry measuring cup.
a. Mary Ann set b. Annie set c. Michelle set d. Mar Jane set
37. Measuring device used to measure the temperature when cooking candy.
a. Timer b. Thermometer c. dietetic scale d. none of these
38. Which do not belong to these group of top stove cooking?
a. Sauce pots b. Steamer c. Double boiler d. blender
39. Which do not belong to these of baking utensils?
a. Custard cups b. pie pan c. ring molds d. pressure cooker
40. Which do not belong to these group of cutlery and aids?
a. Can opener b. ice pick c. kitchen knife d. flipper
41. The difference between how much an items costs you and how much you sell the item.
a. Selling price b. mark-up c. total cost d. unit cost
42. What is the correct way of measuring brown sugar?
a. Sift once to remove lumps c. measure at the eye level
b. Press into cup to hold its shape d. none of these
43. How to measure dry ingredients?
a. Sift dry ingredients before measuring c. shake measuring cup before levelling
b. Level measuring cup with ladle handle d. none of these
44. In preparing foods on the arrange in the fryer, heat is transferred by___________.
a. Seduction b. Conduction c. preparation d. abduction
 45. A situation that could be dangerous to people in the work place.
a. Molds b. Grounded c. hazard d. risk

Part II
Direction: Write C if the statement is correct and W if it is wrong.
46. Caution must be observe when working with hot oil.
47. Washed utensils and let dry by towel after manual or machine dishwashing.
48. Correct level and temperature must be observed when deep frying .
49. Hazards analysis and critical control point is a food safety system that helps identify and control any
danger of food contamination.
50. Hot-holding equipment include only steam table and hot cabinets.
Part III
Direction: Identify the type of hazard/accident in the work place. Write the letters only.
a. Protecting you property from fire;
b. Protecting you property from natural hazards;
c. Protecting your family from crime;
d. Protecting your staff and visitors from accident;
e. Legislation that may affect your business.

51. Cooking ranges, boilers and deep- fat fryers without fitted thermostats or emergency cutoff valves to
turn off.
52. Non-visual inspections of all electrical items and electrical wiring.
53. Prepare a flood plan for your business.
54. Consider putting shop-fronts with grills or shutters to deter smash and grab raiders.
55. Keeping the premises clean, tidy, congestion-free and well let go a long way to prevent most of this
type of accident.
56. Do make aisle and passageways sufficiently wide for easy movement and kepp clear for all times.
57. Clear up spillage promptly and post warning notices.
58. Manufacturing and packaging standards should pass the regulatory boards.
59. Only licensed electrical engineers should checked and inspect electrical installations and wirings.
60. A food establishment should be in a free-flood area.
 San Roque-Ezpeleta National High School
TABLE OF SPECIFICATION
Commercial Cooking

Competencies No. of Item Item Number

Identify the types of materials, tools and 12 1 2 3 4 5 20 22 36 37

Equipment used 38 39 40

Select various type of chemicals for cleaning 3 17 21 23

And sanitizing tools and equipment

Convert system of measurement according to 6 6 7 8 42 43 44

Recipe requirement

Perform substitution of ingredients. 6 9 10 11 25 27 35

Calculate cost of production 4 16 33 34 41

Determine the type of the kitchen 5 12 13 14 29 32

Recognize the importance of occupational 4 15 31 47 48

Health and safety

Determine hazards and risk in the workplace 6 26 28 30 45 46 49

Use personal protective equipment in 4 18 19 24 50

Accordance with OHSP

Identify the hazards/accident in the workplace 10 51 52 53 54 55 56 57

58 59 60

Prepared by: Reviewed and Approved by:

FE C. HUELE ALEXIS S. BALANZA

Teacher II School Principal I