Commercial Cooking Grade 7 Exploratory

Name: ________________________________________ Year & Section: _________________

School: _______________________________________ Score:_________________________
1. A rubber or silicone tools to blend or scrape the food from the bowl.
A. Spatula C. Flipper
B. Rubber scraper D. Baster
2. This equipment are used to chop, blend, mix, whip, puree, grate and liquefy all kind of foods.
A. Griddles C. Grinders
B. Food choppers D. Blenders
3. These are used to measure smaller quantities of ingredients.
A. Measuring spoon C. Measuring glass
B. Measuring cup D. Weighing scale
4. What are the difference between butcher knife and boning knife?
A. Butcher knife is used to section raw meat, poultry and fish while boning knife is used to fillet fish
and to remove raw meat from the bone.
B. Butcher knife is used to slice roasts, ham and thick solid cut of meat while boning knife is used to
fillet fish and to remove raw meat from the bone.
C. Butcher knife is used to used to section citrus food while boning knife is used to core, peel and
section fruits and vegetables.
D. Butcher knife is used to slice roasts, ham and thick solid cut of meat while boning knife is used to
chop, dice or mince food.
5. These cleaners are often called degreaser.
A. Solvent cleaner C. Acid cleaner
B. Detergent D. Abrasive cleaner
6. How will you keep the utensils free from microorganisms?
A. Cleaning C. Sanitizing
B. Washing D. Rinsing
7. Which of the following chemicals will you use when cleaning the sink?
A. Detergent C. muriatic acid
B. Solvent cleaners D. water
8. What would happen if you use unsanitized utensils?
A. Foods will be contaminated by the bacteria.
B. Foods will be taste better than other way around.
C. Foods will easily spoiled and will result cross-contamination.
D. Foods will be cooked easier.
9. Which of the following does not belong in the proper storage of washed utensils?
A. Cups, bowls and glasses shall be inverted for storage.
B. Drawers should be made of the same materials and kept clean.
C. It should be store in a clean dry place adequately protected against vermin and other source of
contamination.
D. Full-lined drawers are acceptable.
10. Arrange the following steps in cleaning kitchen premises chronologically.
I. Prepare diluted vinegar solution in the bucket. Dip your mop into the bucket, wring the mop out and
wipe across your kitchen floor.
II. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp cleaning rag.
III. Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper and wiping down
surfaces with a cleaning rag.
IV. 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.
V. Make an all-purpose cleaner in a spray bottle.
A. I, II, III, IV, V C. I, V, III, II, IV
B. III, V, I, IV, II D. III, I, V, II, IV
11. How will you clean cake pans or baking pans with burnt?
A. Soak the utensils in warm water with dish washing solution to soften the burnt food.
B. Wash it with harder chemicals.
C. Scratch it by using steel brush to remove sticking burnt food particles.
D. Rinse water and air dry.
12. Why is it important to organized our kitchen cabinets?
A. To have an organized utensils.
B. To stock every thing in one cabinet.
C. To easily bring the whole utensils and equipment in one cabinet.
D. To easily pick up the needed utensils on the next use and to protect from pests.
13. What is the abbreviation used in pound?
A. Tsp. C. tbsp.
B. Oz. D. lb.
14. What is the substitute of Arrowroot as thickener?
A. Baking soda C. Baking powder
B. Cornstarch D. cinnamon
15. What is the substitute of cake flour in making chiffon cake?
A. Cornstarch C. cassava flour
B. Banana flour D. all purpose flour
16. 1/4 cup : 60 ml
1/3 cup : __ ml
A. 100 ml C. 85 ml
B. 80 ml D. 75 ml
17. 1 oz : 30 g
1 1/2 oz : __ g
A. 35 g C. 45 g
B. 40 g D. 50 g
18. 1/4 inch : 5 mm
3/4 inch : __ mm
A. 13 mm C. 18 mm
B. 15 mm D. 20 mm
19. 1 tablespoon : 3 teaspoon
7 tablespoon :__ teaspoon
A. 21 tsp C. 27 tsp
B. 24 tsp D. 30 tsp
20. It is done by subtracting your buying price from your selling price.
A. Purchase price C. percent mark-up
B. Peso mark-up D. unit cost
21. This is done by dividing the peso mark-up by the cost.
A. Purchase price C. percent mark-up
B. Peso mark-up D. unit cost
Complete the following table:

ITEMS PURCHASE COST SELLING PRICE PESO MARK-UP PERCENTAGE

MARK-UP

Cup cake 7.00 12.00 22. ___________ .42 %

bibingka 23. ___________ 10.00 4.00 24. __________

chicharon 25.00 25. _________ 8.00 26. __________

22. A. 5.00 C. 9.00

b. 6.00 D. 10.00
23. A. 4.00 C. 7.00
 b. 6.00 D. 9.00
24. A. 20 % C. 35 %
B. 30 % D. 40 %
25. A. 28.00 C. 32.00
B. 31.00 D. 33.00
26. A. 30 % C. 35 %
B. 32 % D. 38 %
27. Bella cook adobong manok her total purchase cost was 148.00 and impose a 60 % mark-up to
determine the selling price of her product. Her total yield was 24 serving.
Selling Price = total cost + peso mark-up
No. Of yield
A. SP = 7.00 C. SP = 10.00
B. SP = 9.00 D. SP = 12.00
28. Kitchen symbol for sink
A. C.

B. D.

29. Kitchen symbol for stove or range

A. C.

B. D.

30. Kitchen symbol for toilet

A. C.

B. D.

31. Kitchen symbol for dryer.

A. C.

B. D.

32. This specific work area where a particular kind of food is produced or a specific job is done.
A. Work station C. work center
B. Work flow D. work simplification
33. Which of the following working station that best suit for small kitchen?
A. C.

B. CCC D.

34. Which of the following working station is most suitable for large families?
A. C.

B. D.

35. It consist of range, oven, microwave, and smaller appliance.

A. Food Storage Station
B. Preparation/Cooking Station
C. Clean-up Station
D. Waste disposal Station
36. What do you think is the function of work triangle in the kitchen?
A. It is a concept used to determine efficient kitchen layouts.
B. It is a concept to make more efficient in the kitchen and prevent wasted space and movement.
C. It is used for beautification.
D. Don’t have function at all.
37. These is a situation that could be dangerous to people in workplace.
A. Risk C. hazard
B. Toxic D. danger
38. What will happen if you let the oil spillage on the floor uncleaned?
A. The floor will be contaminated.
B. The floor is at high risk to workers which may lead to injury.
C. Workers can work productively.
D. It may lead to an easier path for workers to slide on.
39. Which of the following can be the cause of electrical hazards in a workplace?
A. Temporary wired or ungrounded outlets.
B. Unsafe work practice.
C. Well ventilated area.
D. Uncleaned windows and floors.
40. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or emergency cut off
valves to turn off.
A. Protecting your property from fire.
B. Protecting your property from natural hazards.
C. Protecting your property from crime.
D. Protecting your staff and visitors from accidents.

41. Do make aisles and passageways sufficiently wide for easy movement and keep clear at all times.
A. Protecting your property from fire.
B. Protecting your property from natural hazards.
 C. Protecting your property from crime.
D. Protecting your staff and visitors from accidents.
42. Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders.
A. Protecting your property from fire.
B. Protecting your property from natural hazards.
C. Protecting your property from crime.
D. Protecting your staff and visitors from accidents.
43. How will you going to protect your staff and visitors from accidents?
A. Keeping the premises clean, tidy, congestion-free and well.
B. Clear up spillage promptly and post warning notices.
C. Keep a clearly marked first-aid kit available at all times.
D. Well ventilated area.
44. Which does not belong in controlling hazard and risk in the workplace?
A. Use caution when working around hot oil.
B. Keep stove surfaces clean to prevent grease flare-ups.
C. Keep floor surfaces clean and dry to prevent slipping.
D. Clean vents while oil is still hot.
45. The following are the example of kitchen hazard except one.
A. Rinsing raw meat and poultry.
B. Dirty sponges
C. Overload circuits
D. Wear PPE
46. What PPE will you use when handling hot pans.
A. Apron C. gloves
B. Mask D. goggles
47. Why it is important to us to be aware of the most common kitchen hazard?
A. To be knowledgeable enough.
B. To prevent unnecessary injuries and accident from occurring.
C. To prevent unnecessary action.
D. All of the above
48. Where is the most common storage spot of chemical products, such as cleaning supplies and
insecticide?
A. Inside the comfort room
B. In the lavatory
C. On top of the cabinet that can’t be reach by children.
D. Underneath the sink with installed safety locks on the door.
49. Which of the following is not TRUE in storing knives?
A. Store your sharpest knife separate from the utensils drawer.
B. Keep the knife block out of rich of children.
C. When storing knives in block, be sure that the blade are positioned so that it can be gripped
easily.
D. Knife cases should be firmly sealed, so there’s no risk of knives accidentally being exposed.
50. Which of the following consist of small appliances?
A. Blenders, mixers, toaster, knives
B. C. toaster, mixer, blender, crock pot
C. Mixer, gas range, blenders, pots
D. D. mixer, knives, refrigerator, coffee machine
 Assessment in Commercial Cooking Grade 7 Exploratory
Name: ________________________________________ Year & Section: _________________
School: _______________________________________ Score: _________________________
______1. Arrange the following steps in cleaning kitchen premises chronologically.
VI. Prepare diluted vinegar solution in the bucket. Dip your mop into the bucket, wring the mop out and
wipe across your kitchen floor.
VII. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp cleaning rag.
VIII. Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper and wiping down
surfaces with a cleaning rag.
IX. 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.
X. Make an all-purpose cleaner in a spray bottle.
A. I, II, III, IV, V C. I, V, III, II, IV
B. III, V, I, IV, II D. III, I, V, II, IV
_____2. How will you clean cake pans or baking pans with burnt?
A. Soak the utensils in warm water with dish washing solution to soften the burnt food.
B. Wash it with harder chemicals.
C. Scratch it by using steel brush to remove sticking burnt food particles.
D. Rinse water and air dry.
_____3. Why is it important to organized our kitchen cabinets?
A. To have an organized utensil.
B. To stock everything in one cabinet.
C. To easily bring the whole utensils and equipment in one cabinet.
D. To easily pick up the needed utensils on the next use and to protect from pests.
_____4. What is the abbreviation used in pound?
A. Tsp. C. tbsp.
B. Oz. D. lb.
_____5. What is the substitute of Arrowroot as thickener?
A. Baking soda C. Baking powder
B. Cornstarch D. cinnamon
_____6. What is the substitute of cake flour in making chiffon cake?
A. Cornstarch C. cassava flour
B. Banana flour D. all purpose flour
_____7. 1/4 cup : 60 ml
1/3 cup : __ ml
A. 100 ml C. 85 ml
B. 80 ml D. 75 ml
_____8. It consists of range, oven, microwave, and smaller appliance.
A. Food Storage Station
B. Preparation/Cooking Station
C. Clean-up Station
D. Waste disposal Station
_____9. What do you think is the function of work triangle in the kitchen?
A. It is a concept used to determine efficient kitchen layouts.
B. It is a concept to make more efficient in the kitchen and prevent wasted space and movement.
C. It is used for beautification.
D. Don’t have function at all.
_____10. These is a situation that could be dangerous to people in workplace.
A. Risk C. hazard
B. Toxic D. danger
_____11. What will happen if you let the oil spillage on the floor uncleaned?
A. The floor will be contaminated.
B. The floor is at high risk to workers which may lead to injury.
C. Workers can work productively.
D. It may lead to an easier path for workers to slide on.
_____12. Which of the following can be the cause of electrical hazards in a workplace?
A. Temporary wired or ungrounded outlets.
B. Unsafe work practice.
C. Well ventilated area.
D. Uncleaned windows and floors.
_____13. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or emergency cut
off valves to turn off.
A. Protecting your property from fire.
B. Protecting your property from natural hazards.
C. Protecting your property from crime.
D. Protecting your staff and visitors from accidents.
_____14. Do make aisles and passageways sufficiently wide for easy movement and keep clear at all times.
A. Protecting your property from fire.
B. Protecting your property from natural hazards.
C. Protecting your property from crime.
D. Protecting your staff and visitors from accidents.
_____15. Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders.
A. Protecting your property from fire.
B. Protecting your property from natural hazards.
C. Protecting your property from crime.
D. Protecting your staff and visitors from accidents.
_____16. How will you going to protect your staff and visitors from accidents?
A. Keeping the premises clean, tidy, congestion-free and well.
B. Clear up spillage promptly and post warning notices.
C. Keep a clearly marked first-aid kit available at all times.
D. Well ventilated area.
_____17. Which does not belong in controlling hazard and risk in the workplace?
A. Use caution when working around hot oil.
B. Keep stove surfaces clean to prevent grease flare-ups.
C. Keep floor surfaces clean and dry to prevent slipping.
D. Clean vents while oil is still hot.
_____18. The following are the example of kitchen hazard except one.
A. Rinsing raw meat and poultry.
B. Dirty sponges
C. Overload circuits
D. Wear PPE
_____19. What PPE will you use when handling hot pans.
A. Apron C. gloves
B. Mask D. goggles
_____20. Why it is important to us to be aware of the most common kitchen hazard?
A. To be knowledgeable enough.
B. To prevent unnecessary injuries and accident from occurring.
C. To prevent unnecessary action.
D. All of the above