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TLE 7 Cookery Summative Test

This document contains a summative test in TLE 7 (Cookery) with multiple choice and enumeration questions to assess knowledge of kitchen tools, equipment, measurements, and cleaning methods. It includes 50 questions testing identification of tools like peelers, measuring cups and spoons, mixing utensils, pans, knives; abbreviations for measurements; measurement conversions; cleaning methods like sanitizing and use of detergents and degreasers; and examples of common kitchen tools and equipment. The test aims to evaluate understanding of essential concepts for food preparation and kitchen sanitation.

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FLORAME OÑATE
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119 views2 pages

TLE 7 Cookery Summative Test

This document contains a summative test in TLE 7 (Cookery) with multiple choice and enumeration questions to assess knowledge of kitchen tools, equipment, measurements, and cleaning methods. It includes 50 questions testing identification of tools like peelers, measuring cups and spoons, mixing utensils, pans, knives; abbreviations for measurements; measurement conversions; cleaning methods like sanitizing and use of detergents and degreasers; and examples of common kitchen tools and equipment. The test aims to evaluate understanding of essential concepts for food preparation and kitchen sanitation.

Uploaded by

FLORAME OÑATE
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

Department of Education
Region VIII
Division of Samar
Sta. Rita I District
STA. RITA NATIONAL HIGHSCHOOL

SUMMATIVE TEST IN TLE 7 (Cookery)


Directions: Read the questions carefully. Write your answer on the space provided.
________1. This is a tool use to peel off the outer skin of fruits and vegetables.

________2. These utensils measure large amounts of food such as flour, sugar or brown
sugar.

________3. Used to scrape the ingredients down from the sides of mixing bowls.

________4. These utensils are used to grab and lift objects.

________5. These utensils are essential for various tasks from cleaning vegetables to
straining pasta or contents.

________6. Used to measure small amounts of both liquid and dry ingredients.

________7. This utensil measures large amount of food such as oil, water and milk.

________8. A wooden or plastic board where meats and vegetables can be cut.

________9. Used for blending, mixing, whipping eggs and for batter and for blending
gravies, sauces and soups.

_________10. is a flat-bottomed pan used for frying, searing, and browning foods. It is
typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides that flare outwards, a
long handle, and no lid.

________11. is handy for returning some of the meat or poultry juices from the pan, back to
the food.

_________12. It is a tool used to measure flour, sugar and baking powder.

________13. It is a tool use to level off when measuring flour.

________14. To measure small amount of ingredients like flavorings and baking powder you
will use.

________15. A tool used to measure large quantities of ingredients like 50 grams of flour

________16. It is equipment used to baked goods like cakes, pies and pastries.

_________17. It is often referred to as cook's or chef's tools, knives are a must for all types of
kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey.

________18. Used to open a food tin, preferably with a smooth operation, and comfortable
grip and turning knob.
________19. What is the correct abbreviation of tablespoon?

________20. What is the correct abbreviation of pound?

________21. What is the correct abbreviation of dozen?

________22. What is the equivalent measurement of 1 pound butter?

________23. Four (1/2) cups of water is equivalent to

________24. What is the equivalent measurement 16 tablespoon?

________25. A type of a cleaning method that is done using heat, radiation, or chemicals.

________26. A type of cleaning agent that is use periodically on mineral deposits and other
soils that detergents cannot remove.

________27. A type of cleaning agents that is use periodically on surfaces where grease
has burned on. These are often called degreasers.

________28. This type of cleaning agent removes heavy accumulations of soil that are
difficult to remove with detergents.

_________29 A type of chemical sanitizer that reacts with food and soil and so will be less
effective on a surface that has not been properly cleaned.

_________30. You often use this to routinely wash tableware, surfaces, and equipment as it
can penetrate soil quickly and soften it.

TEST II: ENUMERATION:

31 – 32 GIVE THE TWO (2) TYPES OF SANITIZING METHOD


33 – 35 GIVE THE THREE (3) HEAT SANITIZING METHOD
36 – 40 GIVE THE FIVE (5) CATEGORIES OF CLEANING AGENTS IN KITCHEN TOOLS
AND EQUIPMENT
41 – 50 GIVE ATLEAST TEN (10) EXAMPLES OF KITCHEN TOOLS AND EQUIPMENT
THAT CAN BE COMMONLY FOUND AT YOUR HOME.

Prepared by:
FLORAME B. ONATE
(TLE Teacher)

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