Republic of the Philippines

Department of Education
Region 1
SCHOOLS DIVISION OFFICE I PANGASINAN
MALASIQUI II DISTRICT

THIRD QUARTER TEST IN

TLE 7 COOKERY
SY 2022-2023

NAME: ________________________________________ SCORE: __________________

GRADE & SECTION: ___________________________ DATE: ___________________

I. Multiple Choice: Read and analyze carefully the following questions and choose the letter that
corresponds to your answer.

1. How would you define equipment?

a. these are more complicated tools
b. handheld tools used for food preparation
c. consists of more than knives, spoons and forks
d. small tools designed for food-related function
2. What material is the most popular, lightweight, attractive and less expensive?
a. stainless steel b. glass c. Teflon d. aluminum
3. What will you used for turning hamburgers and other food items?
a. dredger b. flipper c. spatula d. funnels
4. _______________ are among the most important items found in any kitchen, since consistently
good cooking depends upon accurate measurements.
a. measuring tools b. knives c. measuring cup d. funnels
5. Below are examples of kitchen tools. Which does not belong to the group?
a. kitchen shears b. blender c. grater d. boning knife
6. What will happen if you will use kitchen tools and equipment properly?
a. accident may not occur b. allows you to work faster
c. it is safer to used them d. all of the above
7. What cleaning agent is used to routinely wash tableware, surfaces, and equipment which can
penetrate soil quickly and soften it.
a. abrasive cleaner b. detergent c. solvent cleaner d. acid cleaner
8. It is use periodically on surfaces where grease has burned on and this is also known as degreasers.
a. abrasive cleaner b. detergent c. solvent cleaner d. acid cleaner
9. Which one of the following definitions best describes the term sanitizing?
a. the process of removing food and other types of soil from a surface, such as a dish, glass, or
cutting board
b. is done with a cleaning agent that removes food, soil, or other substances
c. is done using heat, radiation, or chemicals
d. the process of washing tableware, surfaces, and equipment
10. What cleaning agent is used to remove heavy accumulations of soil that are difficult to remove
with detergents?
a. abrasive cleaner b. detergent c. solvent cleaner d. acid cleaner
11. Which chemical factors does not belong to the group?
a. concentration b. temperature c. contact time d. heat
12. What cleaning agent is use periodically on mineral deposits and other soils that detergents cannot
remove ?
a. abrasive cleaner b. detergent c. solvent cleaner d. acid cleaner
13. Describe what will happen when using chlorine with concentration of 75 ppm in water between 75
and 100 °F.
a. effective on a wide variety of bacteria b. highly effective
 Republic of the Philippines
Department of Education
Region 1
SCHOOLS DIVISION OFFICE I PANGASINAN
MALASIQUI II DISTRICT

c. not affected by hard water d. irritating to the skin

14. Identify the reasons for using iodine in sanitizing.
1. Forms brown color that indicates strength
2. Not affected by hard water
3. Less irritating to the skin than chlorine
4. Activity was not lost rapidly in the presence of organic matter.
a. 1,2,3,4 b. 1&2 c. 2,3,4 d. 3&4
15. Differentiate cleaning from sanitizing.
a. Cleaning and sanitizing procedures must be part of the standard operating procedures that
make up your food safety program
b. Improper cleaning and sanitizing surfaces allow harmful microorganisms to be transferred
from one food to other foods.
c. Cleaning and sanitizing works best together.
d. Cleaning is the process of removing food and other types of soil from a surface, such as a
dish, glass, or cutting board while sanitizing is done using heat, radiation, or chemicals.
16. Identify the reasons for using Quaternary Ammonium Compounds in sanitizing.
1. nontoxic, odorless, colorless, noncorrosive, nonirritating
2. stable to heat and relatively stable in the presence of organic matter
3. active over a wide pH range
4. generally inexpensive
a. 1,2 & 4 b. 1&3 c. 1,2,&3 d. 3&4
17. Which of the following cleaning agent do you think is most important in cleaning?
a. cleaner b. citrus c. vinegar d. detergent
18. Which of the following is the correct order of cleaning and sanitizing a surface?
a. scrape, wash, rinse, sanitize, air dry
b. rinse, scrape, wash, air, dry, sanitize
c. scrape, air dry, sanitize, rinse, and wash
d. wash, rinse, air dry, sanitize, sanitize, air dry
19. What is the correct way of measuring liquid?
a. reading at the eye level b. reading while the liquid is still moving
c. reading above the rim of the liquid d. reading within the rim of the liquid
20. How to measure brown sugar?
a. scoop brown sugar in a cup b. heap measuring cup and level
c. level brown sugar after heaping d. scoop brown sugar into cup, press and level
21. What ingredient will you use if chocolate powder is not available?
a. powdered sugar b. cocoa powder
c. melted butter d. chocolate candy
22. What will you use if corn starch is not available?
a. flour b. powdered sugar
c. chocolate powder d. all of the above
23. If butter is not available, what will you use instead?
a. lard b. margarine c. syrup d. flour
24. A change in the units or form of number or expression.
a. metric system b. conversion
c. quantity d. symbol
25. What ingredient will you use, if honey is not available?
a. syrup b. candy c. chocolate d. milk
26. One pint of flour is equal to how many cups?
a. 2 cups b. 3 cups c. 4 cups d. 5cups
 Republic of the Philippines
Department of Education
Region 1
SCHOOLS DIVISION OFFICE I PANGASINAN
MALASIQUI II DISTRICT

27. One galloon of vinegar is equal to

a. 2 quarts b. 4 quarts c. 6 quarts d. 8 quarts
28. How many tsp. of cream of tartar to substitute 1 1/ 2 tsp. of vinegar?
a. ½ b. ¼ c. 1 d. ¾
29. In your opinion, why is it important to measure ingredients when cooking.
a. to waste food prepared
b. employ ingredients inconsequently
c. to have bitter taste
d. to produce the desired taste, look and texture
30. Rank the importance of measuring ingredients accurately.
1. to avoid wastage of food prepared
2. to produce the desired taste, look and texture
3. to define the fine line between glorious food and a disaster
4. to employ minimal efforts
5. to avoid wastage of other ingredients.
a. 1,2,3,4,5 b. 2,3,4,5 c. 1,3,5 d. 2,3,5
31. Which of the following is the third step in calculating recipe cost?
a. Divide the total recipe cost by the number of portions to get the cost per portion.
b. Compute the actual cost of each ingredient.
c. Add actual cost of each ingredient to get the total recipe cost.
d. Indicate the latest purchase cost of each ingredient based on a current price list.
32. What is the actual cost of two kilos malagkit rice if the purchased cost is P65.00 per kilo?
a. 130.00 b. 135.00 c. 140.00 d. 145.5
33. What is the actual cost of 1/4 kilo oil if the purchased cost is P60.00/kilo?
a. 5.00 b. 10.00 c. 15.00 d. 20.00
34. How much is the selling price of Yema Cake if the total cost is 385.00 and the percentage mark up
25%?
a. 509.00 b. 510.00 c. 511.00 d. 512.00
35. How much is the selling price of Chocolate Moist Cake if the total cost is 500.00 and the
percentage mark-up is 30%?
a. 650.00 b. 700.00 c. 750.00 d. 800.00
36. How can you describe markup percentage?
a. the difference between how much an item cost you and how much you sell that item.
b. this is done by dividing the peso mark up by the cost
c. these are your expenses
d. these includes all your peso mark up.
37. Explain why food costing is important.
a. Food costing is important to know as it has a direct effect on the profitability of a
restaurant. b. It is the profit of your ingredients
c. Food costing is an essential tool in determining whether profit targets are being met.
d. because it includes other costs, such as labor and overheads.
38. How would you explain costing?
a. Costing is the classifying, recording and appropriate allocation of expenditure for the
determination of the costs of products or services
b. It is the cost of your ingredients and does not include other costs, such as labor and
overheads
c. suitably arranged data for the purposes of control, and guidance of management
d. because it includes other costs, such as labor and overheads
 Republic of the Philippines
Department of Education
Region 1
SCHOOLS DIVISION OFFICE I PANGASINAN
MALASIQUI II DISTRICT

For questions number 39-41, analyze the substitute of the given common ingredients. Choose your
answer with the following options:
a. Margarine b. 2 egg yolk c. ½ t cinnamon and ½ t cloves d. ½ t vinegar
COMMON INGREDIENTS SUBSTITUTE
39. 1 cup butter
40. 1 whole egg
41. 1 tsp. allspice

42. Select the tools and calculations which are important in deriving your food costs.
1. Standard Recipe: Costing based on a standard recipe makes it easy to compute food costs
based on the servings that are needed
2. Up-to-Date Ingredient Costs: Current prices should be the basis of costing, thus the need to
do a price check from time to time
3. Recipe Cost Sheet: For recording data and all information about the recipe such as current
unit cost, actual ingredient cost and cost per portion
a. 1& 2 b. 2 only c. 1,2,&3 d. 1&3
43. Arrange the following on how to apply numbers and costs to each Standard Recipe?
1. Compute the actual cost of each ingredient
2. Add actual cost of each ingredient to get the total recipe cost
3. Divide the total recipe cost by number of portions to get the cost per portion
4. Fill up the Recipe Costing Sheet with information based on the standard recipe to be based
on a current price list.
5. Indicate the latest purchase cost of each ingredient based on a current price list.
a. 1,2,3,4,5 b. 2,1,3,5,4 c. ,4,3,1,2,3 d. 5,4,3,2,1
44. How can you determine the percentage mark up?
a. is the difference between how much an item cost you and how much you sell that item.
b. It is your profit per item sold.
c. this is done by dividing the peso mark up by the cost
d. this is done by dividing the cost by the item sold
45. What does it mean by OHSP?
a. Occupational Health and Safety Procedures
b. Occupational Healthier and Safety Practices
c. Occupation and Health Satisfaction Procedure
d. Occupational, Health and Strategies for Production
46. What year does OSHA reflected and recognized that safety is vital in the workplace?
a. 1950 b. 1960 c. 1970 d. 1980
47. Occupational safety and health procedures seek the promotion and maintenance of the highest
degree of physical, mental, and social well-being of ______________ in all occupation.
a. workers b. animals c. students d. none of these
48. What would you do to save yourself from hazards.
1. Spot the Hazard 2. Assess the Risk
3. Fix the Problem 4. Evaluate the Result
a. 1&3 b. 2&3 c. 2&4 d. 1,2,3,4
49. How would you explain the factors that influence the degree of risk?
a. if a person is exposed to a hazardous thing or condition,
b. if the person is not exposed (e.g., breathing in a vapor, skin contact)
c. if there are no effects under the conditions of exposure
d. the person is not exposed to fresh air
50. How can you determine that there is risk?
 Republic of the Philippines
Department of Education
Region 1
SCHOOLS DIVISION OFFICE I PANGASINAN
MALASIQUI II DISTRICT

a. if there is probability that a person will be harmed or experience an adverse health effect if
exposed to a hazard.
b. if any source of potential damage, harm or adverse health effects on something or someone
under certain conditions at work.
c. can cause harm or adverse effects to individuals as health effects.
d. can cause harm or adverse effects to organizations as property or equipment losses.

Prepared by:

RAYMUNDO T. MOYANO
Teacher III

Checked by:

JOANAMARIE C. ARMAS
Head Teacher I

Noted :

BENJAMIN E. FERRER, EdD

Principal II
 Republic of the Philippines
Department of Education
Region 1
SCHOOLS DIVISION OFFICE I PANGASINAN
MALASIQUI II DISTRICT

KEY ANSWER: TLE 7:COOKERY

QUARTER 1
SY 2022-2023

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