PAGSANGAHAN NATIONAL HIGH SCHOOL

San Francisco, Quezon

(S.Y. 2020-2021)
TECHNOLOGY AND LIVELIHOOD EDUCATION 7
COOKERY
4TH QUARTER SUMMATIVE TEST

Name:___________________________________ Parent’s Name and Signature:______________

Section:_____________________ Date of Submission: _________ Date Submitted: ___________

DIRECTONS: Choose the best answer. Write only the letter of your answer before the number.
_________1. Prepares the food or photography in books, magazines, and other publications.

A. Food Writer B. Restaurant Cook C. Chef D. Food Stylist

_________2. An entrepreneur does not easily give up in times of problem. He/she makes a personal sacrifice or
extraordinary effort to complete a job.

A. Self-Confidence B. Committed C. Persistence D. Hard working

_________3. In the acronym SWOT, W stands for _____________.

A. Work B. Weakness C. Willingness D. Writer

_________4. The following are the several reasons as to why cookery course is necessary to learn, EXCEPT.

A. Ability to Accept Change C. Start a Culinary Career

B. Improve Cooking Skills D. Promote Self Esteem

_________5. An entrepreneur updates themselves with new information about his customers, the market, suppliers,
and competitors.

A. Risk-taking B. Excellent Planner C. Information Seeking D. Sound Decision Making

_________6. An external situation which could damage your space for attaining objectives.

A. Strengths B. Opportunities C. Weakness D. Threats

_________7. Tasked to manage, lead and supervise the restaurant operations.

A. Cook B. Restaurant Manager C. Caterer D. Restaurant Cook

_________8. Good entrepreneurs assume full responsibility over their business. They give full commitment and solid
dedication to make the business successful.

A. Committed B. Persistence C. Goal-oriented D. Hard working

_________9. The following are undesirable traits of chefs, EXCEPT.

A. They do not allow employees to provide input on decision in the work place

B. They do things the way they were taught and do not change
 C. They discourage employees creativity

D. They are knowledgeable about many different foods and techniques

_________10. An internal resource or capability which is needed to achieve the desired goals.

A. Strengths B. Opportunities C. Weakness D. Threats

_________11. It is a metal vessel, with a flat bottom, used to heat water on a stovetop or hob.

A. Double Boiler B. Kettle C. Food Steamer D. Pressure Cooker

________12. The following are the measuring tools used in cooking, EXCEPT.

A. Household scales C. Measuring spoons

B. Graduated cup D. Serving Spoons

________13. A chamber or compartment used for cooking, baking, heating or drying.

A. Oven C. Rice Cooking

B. Microwave Oven D. Pressure Cooker

________14. These are used for opening food packages, cutting tapes or strings or simply remove labels or tags from
items.

A. Kitchen Shears B. Knife C. Graters D. Peeler

________15. It is an airtight cooking device that cook food quickly, thanks to the steam pressure that builds up inside.

A. Teflon B. Double Boiler C. Pressure Coker D. Wok

________16. These are used on surfaces where grease has burned on. Solvent cleaners are often called degreasers.

A. Detergents B. Acid Cleaners C. Solvent Cleaners D. Abrasive Cleaners

________17. It is the process of removing harmful bacteria using heat and water, or chemicals, or a combination of
both.

A. Cleaning B. Sanitizing C. Washing D. Steaming

________18. These are solid, slotted or perforated which are made of stainless steel or plastic

A. Spatula B. Wooden Spoon C. Fork D. Spoons

________19. It refers to the surface that the food normally comes into contact.

A. Food-contact surface C. Surface

B. Table D. Sink

________20. Cleaning and ________ are critical to food safety and food service operations.
A. Painting B. Shaving C. Sanitizing D. Putting away
Directions: Give the substitution of the following Ingredients. Choose the answer written inside the box. Write only the
letter of your answer.

A.1/8 tsp. garlic powder F. 1 tablespoon instant minced onion

B. 1 tbsp prepared mustard G. 2 tbsp flour

C 10 large marshmallow H. 1 cup margarine

D. ½ tsp. lemon extract I. ¾ catsup+ 2tbsp mustard+ tbsp brown sugar

E. 1 cup minus 2 tbsp all purpose flour J. ¼ tsp baking soda

21. 1 cup cake flour ______ 26. 1 tsp. baking powder ______

22. 1 cup barbeque sauce ______ 27. 1 tsp lemon zest fresh ______

23. 1 cup marshmallow ______ 28. 1 cup marshmallow ______

24. 1 tbsp cornstarch ______ 29. 1 tsp mustard dry ______

25. ¼ Cup Onion ______ 30. 1 small garlic ______

Directions: Choose the correct answer of the following items. Write only the letter of the correct before the number.
________31. The following are the things to considers in calculating the cost of the product before you will sell it.

A. Selling Price C. Yield

B. Total Cost D. Costing
________32. In the principles of costing, the term used to add in the price cost is called _______.

A. Percentage markup C. Selling Price

B. Item cost D. Markup
________33. The total cost of food production is called ________.
A. Mark up C. Selling Price
B. Total cost D. Buying Price
_________34. ________is the total amount of usable product after it has been processed.

A. Peso Markup C. Yield

B. Percentage Markup D. Selling Price
_________35. The total price paid for resources used to make a product or create a service to sell including raw
materials, labor, and overhead.
A. Food cost C. Product
B. Costing D. Cost of Production
_________36. It is used to substitute 1 cup miniature marshmallow.
A. 10 large marshmallows C. 30 large marshmallows
B. 1small marshmallows D. 30 small marshmallows
_________37. It is the price a buyer pays for the food bought.
A. Product C. Total

B. Purchase Cost D. Amount

_________38. Measurement abbreviation of tablespoon.

A. tsp C. tsbp
B. tbsp D. tbps
________39. It is needed to measure small amount of liquid.
A. tablespoon C. measuring cup
B. teaspoon D. glass
________40. Which is the first procedure in measuring dry ingredients like?
A. Level off with spatula C. Do not shake
B. Sift the flour D. Scoop to fill the measuring cup to overflow
KEY TO CORRECTION

1. D 11. B 21. E 31. D

2. C 12. D 22. I 32. D

3. B 13. A 23. C 33. B

4. A 14. A 24. G 34. C

5. C 15. C 25. F 35. D

6. D 16. C 26. J 36. A

7. B 17. B 27. D 37. B

8. A 18. D 28. H 38. B

9. D 19. A 29. B 39. B

10. A 20. C 30. A 40. B