Republic of the Philippines
Department of Education
REGION I
PANGASINAN SCHOOLS DIVISION OFFICE II
FLORES NATIONAL HIGH SCHOOL
Umingan, Pangasinan
QUARTERLY ASSESSMENT
GRADE 8 COOKERY EXPLORATORY
S.Y. 2022-2023
Name: ___________________________________________________ Date: ____________________
Grade& Section: _____________________________________________ Score: ____________________
I.MULTIPLE CHOICE
Direction: Read the following questions carefully and choose the letter of the correct answer. Write your answer on the space provided.
____1. It is a wooden or plastic board where meats and vegetables can be cut.
a. Baster b. Boning Knife c. Cutting Board d. Dredger
____2. It is used for turning hamburgers and other food items
a. Emery Board b. Flipper c. Funnel d. Spoon
____3. It enables you to grab and transfer larger food items, poultry or meat easily.
a. Serving spoon b. Serving Tongs c. Soup Ladle d. Whisks
____4. It is used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
a. Baster b. Colander c. Double Boiler d. Grater
____5. It is used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
a. Kitchen Shear b. Measuring Cup c. Potato Masher d. Two tine fork
____6. It is commonly made-up of transparent heat-proof glass used in measuring ingredients.
a. Dippers b. Measuring Cup (Liquid) c. Measuring Cup (Solid) d. Scraper
____7. It is an action of measuring something.
a. Alignment b. Costing c. Measurement d. Payment
____8. It is a system of measurement that uses the meter, liter and gram as base units of length (distance), capacity (volume),
and weight (mass) respectively.
a. Chinese system b. Metric system c. Philippine system d. U.S. system
____9. What is “ml” in metric system of measurement?
a. Milliliter b. Mobile legend c. Mobil light d. Multi learning
____10. What is “cm” in metric system of measurement?
a. Case Manager b. Centimeter c. Configuration d. Cubic meter
____11. What is “lb” in US system of measurement?
a. Centimeter b. Inches c. Liter d. Pound
____12. Most cake recipes call for sifted flour. In this case, how many times it will be sifted?
a. 1 time b. 2 or 3 times c. 3 or 4 times d. 2 times
____13. Before using the sugar, why do we need to sift it once?
a. To remove dirt c. To take out lumps
b. To remove bigger sizes of sugar d. It’s normal to do.
____14. What kitchen tools needed to level-off the overflowing cup of flour?
a. Fork c. Spatula or straight-edge knife
b. Hands d. Spoon
____15. In preparing foods on the range or in the fryer, heat is transferred by _______.
a. Conduction b. Electricity c. Metal d. Water
____16. What is “tsp” in metric system of measurement?
a. tablespoon b. teaspoon c. Tissue d. Tolls
____17. What is “tbsp” in metric system of measurement?
a. tablespoon b. teaspoon c. Table share d. Tissue
____18. What kitchen tools needed to level-off the overflowing cup of flour?
a. Fork b. Spatula or straight-edge knife c. Hands d. Spoon
____19. Before using the sugar, why do we need to sift it once?
a. To remove dirt b. To take out lumps c. To remove bigger sizes of sugar d. It’s normal to do
____20. What is “L” in metric system of measurement?
a. Lost b. Letter c. Liter d. Late
II. CLASSIFICATION
21- 30 Direction: Classify the following according to its categorization.
GRATERS DETERGENTS EMERY BOARDS
SOLVENT CLEANERS BASTERS SCRAPER
COLANDERS ACID CLEANERS SOUP LADLE ABRASIVE CLEANERS
TOOLS IN COOKING CLEANING AGENT
III. MODIFIED TRUE OR FALSE
Direction: Write T if the statement is True and F if the statement is False and underline the word which makes it wrong and write the
correct answer.
______________ Work Organization Hazards are stressors that trigger stress and panic in workers.
______________ Ergonomic Hazards are happened when an employee is exposed to any harmful chemicals (gas, liquid or solids) at
the workplace.
______________ Biological Hazards These are any hazards that you experience while working with people, animals, infectious plants
or other microorganisms.
______________ Ergonomic hazards are the most difficult hazards to prevent, because they are difficult to spot in the initial stages.
______________first step in preventing accidents and injuries in the workplace is knowledge.
______________Safety Hazards These are environmental factors that can harm a person.
IV.IDENTIFICATION
Direction: Identify the following statement.
____________________39. use for turning hamburgers and other food items.
____________________40. are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
____________________41 is done using heat, radiation, or chemicals.
____________________42. is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting
board.
____________________43. Use periodically on surfaces where grease has burned on.
V. SOLVING
44- 45 Direction: Complete the table by computing for the peso mark-up and the percentage mark-up of the given items.
ITEM PURCHASE COST SELLING PRICE PESO MARK UP % MARK UP
BASED ON SP
RICE 40 47
46-50 Direction: Solve the following problem carefully. Show your computations
Due to covid19 protection I bought 25 pieces of 250 ml. alcohol for 25.00 in the pharmacy yesterday. I plan to sell each item with
12 percent mark-up in buying price.
46. How many pieces of alcohol?
47. How much do you sell the alcohol?
48. Purchase Cost
49. Percent Mark- up based on Purchase cost
50. Percent Mark- up based on Selling Price
Prepared by: Checked by: Noted:
JIESSA JANE J. DOMINGUEZ ROSE G. GUALON MARIA EVELYN C. LALEO, EdD
Teacher I Head Teacher III Principal III
Republic of the Philippines
Department of Education
REGION I
PANGASINAN SCHOOLS DIVISION OFFICE II
FLORES NATIONAL HIGH SCHOOL
Umingan, Pangasinan
ANSWER KEY
GRADE 8 COOKERY EXPLORATORY
S.Y. 2022-2023
1 C 11 D 21 GRATER 31 T 41 SANITIZING
2 B 12 A 22 COLANDERS 32 F 42 CLEANING
BASTERS CSOLVENT
3 B 13 B 23 33 CHEMICAL 43 CLEANERS
4 D 14 C 24 EMERY BOARDS 34 T 44 7
5 C 15 A 25 SCRAPER 35 T 45 0.14/ 14%
6 B 16 B 26 SOUP LADDLE 36 T 46 25
7 C 17 A 27 DETERGENTS 37 F 47 28
8 B 18 B 28 SOLVENT CLEANERS 38 PHYSICAL 48 625
9 A 19 B 29 ACID CLEANERS 39 FLIPPERS 49 0.12/12%
10 B 20 C 30 ABRASIVE CLEANERS 40 BLENDER 50 0.10/10%
