TIBAG HIGH SCHOOL

Tibag, Tarlac City

DIAGNOSTIC TEST

Grade 7- Commercial Cooking

Name:___________________________________________________________Score:_____________________
Grade & Section:___________________________________Date:________________Parent’s
Signature:_________________

Direction: Choose the best answer from the choices given below .Encircle the letter of the correct answer.
1.It is the most popular material used for tools and equipment .
A. Aluminum B. Glass C.Stainless steel D.Cast Iron
2. It is a special coating applied to the inside of some aluminum or steel pots and pans.
A. Cast Iron C.Stainless steel B. Aluminum D.Teflon
3. It is used to fill jars, made made of various sizes of stainless steel, aluminum or of plastic.
A. Funnel B. Dredgers C. Flipper D. Colanders
4. It is used for turning hamburgers and other food items.
A.Funnel B. Dredgers C.Filpper D. Colanders
5. It is a wooden or plastic board where meats and vegetables can be cut.
A.Colanders B.Grater C.Cutting Board D. Funnel
6.It is used to level off ingredients when measuring and to spread frostings and sandwich fillings.
A. Spoons C. Spatula B. Soup Ladle D.Double boiler
7.It is used to core, peel and section fruits and vegetables.
A.Citrus knife C. French knife B. Butcher knife D. Paring knife
8. It is the process of removing food and other types of soil from the surface.
A. Concentration C. Sanitation B. Cleaning D.Abrasive cleaners
9. It is done using heat, radiation or chemicals.
A. Concentration C. Sanitation B.Cleaning D.Abrasive cleaners
10.It is used to remove heavy accumulations of soil that are difficult to remove with detergents.
A. Detergents C.Acid Cleaners B.Solvent Cleaners D. Abrasive Cleaners
11. Which type of knife considered a Japanese version of chef’s knife?
A. Paring knife C. Santoku knife B.Peeling knife D.Carving knife
12.What kind of utensils are pots and pans?
A. Glassware C. Chinaware B. Silver ware D. Cookware
13.Which equipment is used to mix dry and liquid ingredients?
A.Hand mixer B. Microwave oven C.Blender D. None of these
14. It is a stationary appliance with sharp, rotating blades at the bottom of cylindrical container usually made of glass.
A. Hand mixer B.Microwave oven C.Blender D.Casserole
15. It is used mainly for dry ingredients such as seasonings and powder.
A.Measuring cup B.Weighing Scale C.Measuring spoons D.Thermometers
16. These are usually come in sets, used for both dry and liquid ingredients.
A.Measuring cups C.Weighing scales B.Measuring spoon D.Thermometers
17.Which of the following describes the correct technique in measuring?
A. Fill cup overflowing with flour then level with spatula. B. Press flour in a cup then level with spatula.C. Tap cup
with a spoon while filling then level with spatula. D. Shake cup while filling then level with spatula.
18.Which describes the correct techniques in measuring liquids?
A. Hold cup in hand and pour liquid into it until the liquid reaches required amount.
B. Hold cup above eye level to ensure accurate measurement.
C. Place a cup on level surface and pour liquid until the liquid reaches the required marker line.
D. None of the above
19. We used the measuring tool for dry ingredients for the following EXCEPT________.
A. Flour B. Grains C. Sugar D. Butter
20.What will you use to measure ingredients in large quantities?
A. Weighing scale B. Utility tray C. Timer D. Wire whisk
21. What not to do in a cup full of flour to avoid excess measurement.
A. Lift B. Hold C. Tap or shake D. Do not touch
22.This is how to fill the cup when measuring.
A. Just Enough B. Overflowing C. Half full D. ¾ Full
23.A type of kitchen layout that is ideal for larger families providing a peninsula for rating counter or place for those who
sits and socialized in the kitchen.
A.U-shaped B. G- shape C. island arrangement D.L- shape
24. A smart and simple solution for narrow rooms ideally with one small wall over three meters.
A. Galley kitchen B.Single wall kitchen C.U-shape kitchen D.Island arrangement
25.An arrangement that offers flexibility in the arrangement of appliances, storage and counter space.
A. L-shape B.Galley kitchen C.G-shape kitchen D.U-shape kitchen
26. It is an independent island unit facing dining or living area allowing to cook to socialize while preparing.
A.L-shape kitchen B.Galley kitchen C.Island arrangement D. Line arrangement
27.It uses three walls to create maximized kitchen space and abundance of counter space to work with.
A.U-shape kitchen B.G-shape kitchen C. L –shape kitchen D.Galley kitchen
28. An imaginary line drawn from each of the three primary work stations in the kitchen.
A.Food stations B.Heavy Lines C.Broken lines D.Imaginary lines
29. It sets the tone of the kitchen for its environment and use.
A.Layout B.Work stations C.Kitchen symbols D.Working area
30. This area is home to the sink, waste disposal and dish washer.
A. Food storage station B.Clean-up station C.Cooking station D.Kitchen layout
31.The range , microwave and smaller appliances oven , are found in this area
A.Food storage B.Clean –up station C.kitchen symbols D.Kitchen layout
32.The refrigerator and pantry are the major items here.
A.Food storage station B.Cooking station C.Clean –up station D.Kitchen Layout
33. It is a poisonous substance that makes you sick.
A. Toxin C.Molds B.Bacteria D.Hazard
34. It is a microorganism that has “furry” growth often found on spoiled food.
A. Toxin B. Molds C.Bacteria D.Hazard
35.A calamity caused by nature is called________________.
A.Earthquake B.Flood C.Force Majure D.Hazard
36.What are some dangerous elements in the kitchen?
A. Pets and children B. Knives and Hot items C.Appliances D. Stove tops, oven. Sharp objects etc.
37.What things should you do before you start cooking?
A. Wash your hands B.Put on an apron C. Tie back long hair D.All of the above
38.If you spill something on the floor, what should you do?
A.Leave it, someone else will clean it B.Tell the teacher and get her/him to clean it
C. Wipe it up immediately D. Pretend it didnt happen
39. What should you use to take something out of a hot oven?
A. Tea towel B. Paper towel C. Oven mitts D. Your hands
40. If you are using a saucepan, where should the handle be facing?
A. Out B. Over the edge of stove C.Inwards D. Over another hotplate/jet
41.A more complicated that may refer to small electrical appliances.
A.Tools B. Equipment C.Plates D.Ladle
42.A kitchen essentials used for creaming, stirring and mixing that made of a hard wood.
A. Wooden spoon B. Ladle C. Flipper D. Turner
43. Use a damp ________ to wipe off all cake mix platter from the mixer.
A. Rag B. Pot holder C. Cloth D. Broom
44.Make sure all wooden spoons and accessories are ________before storing.
A. Dry B. Wet C.Keep D. Soak
45. Where or on what do you put something that you have just taken out of the oven?
A. On the bench top B. On a wooden board C. On the stove top (if its not turned on) D. Both b & c
46. If you are cooking something with meat, dairy (milk or cream) or eggs in the morning or just before lunch time and
want to take it home and share, where should you put it until you go home?
A. In the fridge in the home economics area B. In your locker
C. In the home economics room on the bench D. In your friends locker
47. It is a simple single celled microorganism.
A. Hazard B. Electroshock C.Molds D. Bacteria
48. It is a situation that could be dangerous to people in the workplace.
A.Hazard B.Microorganism C.Bacteria D.Mold
49. It is caused by touching exposed electrical wire or a piece of electrical equipment which is not grounded properly.
A.Bacteria B.Electroshock C. Force Majure D. Mold
50. A calamity that caused by nature is called ___________.
A. Flood B.Earthquake C. Force majure D. Hazard

Prepared by:

MARK DARRYL D. TACUBANZA

Teacher I
Noted by:

JUVELYN L. ESTEBAN EdD.

Principal IV
ANSWER KEY

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