Republic of the Philippines
Department of Education
SAN ISIDRO NATIONAL HIGH SCHOOL
PERSONAL DEVELOPMENT
2nd QUARTER EXAMINATION
GRADE 11
Name: ___________________________ Score: _________
School: __________________________ Teacher: _________________Date: __________
MULTIPLE CHOICE. Read the following questions carefully and write the correct answer on the space
provided.
1. What does Sarah use when she needs to measure small quantities of ingredients?
a. measuring spoon
measuring cup
b. weighing scale
c. temperature scale
2. When John is baking and cooking foods, what equipment does he use?
a. chiller
b. refrigerator
c. gas range
d. microwave oven
3. What tool does Mark use to grate cheese or root crops?
a. spatula
b. scraper
c. kitchen knives
d. grater
4. How does Emily scrape off food in the bowl?
a. scraper
b. cutter
c. spoon
d. ladle
5. When Elma wants to bake a cake, which equipment does she use to beat, stir, and blend the
ingredients?
a. oven
b. electric mixer
c. blender
d. rotary egg beater
6. What tool will Roland use when he wants to drain the pasta while cooking spaghetti for
snacks?
a. slicer
b. mixing bowl
c. peeler
d. colander
7. Which tool is used to separate coconut milk from the squeezed coconut pulp?
a. strainer
b. colander
3
c. blender
d. mixer
8. What does Daniel use to open a can of sardines?
a. knife
b. can opener
c. peeler
d. kitchen shear
9. What useful kitchen tool does Maria use for cutting string or tape?
a. spatula
b. knife
c. kitchen shear
d. peeler
10. When Rolando wants to bake a cake, what tool is appropriate for him to measure the quantity
of flour?
a. measuring cup
b. measuring spoon
c. weighing scale
d. ladle
11. Which equipment should be used to store foods and avoid spoilage?
a. blender
b. electric mixer
c. refrigerator
d. microwave oven
12. What does Carla use to fill a jar?
a. funnel
b. ladle
c. spoon
d. mixing bowl
13. Which pan did Jasmine use to grill the sandwich toppings when preparing sandwiches for her
dad?
a. frying pan
b. grill pan
c. muffin pan
d. baking pan
14. What type of cooking ware is suitable for cooking beef broth?
a. large pot
b. steamer
c. frying pan
d. baking pan
15. Kenneth wants to cook pancakes; he is wondering what utensil he should use to beat eggs. Can
you help Kenneth decide what it is?
a. fork
b. wire whisk
c. spoon
d. ladle
16. What is the process that involves removing food and other types of soil from a surface such as
a dish, gloves, or cutting board?
a. cleaning
b. drying
c. sanitizing
d. washing
3
17. Which of the following cleaning agents is used periodically on minimal deposits and other
soils that detergents cannot remove?
a. Abrasive cleaner
b. Acid cleaners
c. Detergents
d. Solvent cleaners
18. What is used for washing tableware, surfaces, and equipment?
a. Abrasive cleaner
b. Acid cleaners
c. Detergents
d. Solvent cleaners
19. What process involves using heat, radiation, or chemicals?
a. cleaning
b. drying
c. sanitizing
d. washing
20. Which method does NOT use heat to sanitize surfaces?
a. hot air
b. hot water
c. steam
d. sanitizing
21. What can be used to scrub shelves in organizing a kitchen cabinet?
a. Ammonia
b. Chlorine
c. Soapy water
d. Solvent Cleaners
22. What is the process of putting or keeping things in a special place for use in the future?
a. Cleaning
b. Sanitizing
c. Stacking
d. Storing
23. What is the process of arranging things in an orderly file?
a. Keeping
b. Lining
c. Stacking
d. Storing
24. What should be dropped in the soak after using them for easier wash?
a. Measuring Spoons and cups
b. Mixing bowls
c. Spatulas
d. All of the above
25. What can be used to soften burnt food on cake pans and muffin tins?
a. Chlorine and Water
b. Detergent and Water
c. Solvent Cleaners and water
d. Warm water and Dishwashing solution
26. How many teaspoons are there in one tablespoon?
a. 2
b. 3
c. 4
3
d. 5
27. In the standard table of weights and measures, tbsp stands for _______?
a. cup
b. Ounce
c. tablespoon
d. teaspoon
28. If 4 fluid ounces = 125 ml, then 8 fluid ounces = ___________.
a. 200 ml
b. 250 ml
c. 300 ml
d. 350 ml
29. What tool should you select to measure 1/3 cup of flour?
a. Dry measuring cup
b. Measuring spoons
c. Liquid measuring cup
d. Weighing Scale
30. How should you measure 1/4 cup of apple juice?
a. Use a measuring cup and pack it into the cup.
b. Use a 1/4 measuring cup filled to the top.
c. Use a measuring cup and level it off with a spatula.
d. Use a liquid measuring cup and place it on a flat surface.
31. How should you measure 1/2 cup of brown sugar?
a. Lightly fill the cup.
b. Fill the cup, pack, and level it off.
c. Fill and level off.
d. Fill the liquid measuring cup on a flat surface.
32. How many cups are in 1 gallon?
a. 4
b. 8
c. 16
d. 32
33. What is the best substitute if cake flour is not available?
a. Baking powder
b. Cornstarch
c. Cream of tartar
d. All-Purpose flour
34. What is the abbreviation of fluid ounce?
a. f. o.
b. flu. Oz.
c. fl. oz.
d. f. oz
35. In measuring vinegar, which unit of measurement should be used?
a. gram
b. pound
c. milliliter
d. kilogram
36. What is the difference between how much an item costs you and how much you sell that item
for, making it your profit per item?
a. Costing
b. Cost of Production
c. Mark-down
3
d. Mark-up
37. What is the process of determining the cost?
a. Costing
b. Cost of Production
c. Mark-down
d. Mark-up
38. Peter was selling donuts. He had a 5 peso mark-up from his 10 peso purchase price for each
donut. How much is the selling price of each donut?
a. 5
b. 10
c. 15
d. 20
39. Which of the following refers to the total sum of money needed for the production of a
particular quantity of output?
a. Costing
b. Cost of Production
c. Mark-down
d. Mark-up
40. Ohmar is computing the percentage mark-up of his empanadas based on their buying price.
The Peso mark-up is 5.00 while the buying price is P20.00. What is the percentage mark-up
based on the buying price?
a. 25%
b. 35%
c. 45%
d. 55%
41. Prepare a flood plan for your business.
a. Protecting your property from crime
b. Protecting your property from fire
c. Legislation that may affect your business
d. Protecting your property from natural hazards
42. Clear up spillage promptly and post warning notices.
a. Protecting your property from crime
b. Protecting your property from fire
c. Legislation that may affect your business
d. Protecting your staff and visitors from accidents
43. The food that you are selling should be FDA approved.
a. Protecting your property from crime
b. Protecting your property from fire
c. Legislation that may affect your business
d. Protecting your property from natural hazards
44. Cooking ranges, boilers, and deep-fat fryers without fitted thermostats or emergency cutoff
valves to turn off.
a. Protecting your property from crime
b. Protecting your property from fire
c. Legislation that may affect your business
d. Protecting your property from natural hazards
45. Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders.
a. Protecting your property from crime
b. Protecting your property from fire
c. Legislation that may affect your business
d. Protecting your property from natural hazard
3
46. Emily suffered from physical injury or damage to health. What is this called?
a. Harm
b. Salmonella
c. Mold
d. Sponges
47. Mark ate some contaminated food and got sick. What is the name of the bacteria that may have
caused his illness?
a. Harm
b. Salmonella
c. Mold
d. Sponges
48. Sarah noticed that there might be a source of disease-causing bacteria in her kitchen. What is
likely harboring these bacteria?
a. Salmonella
b. Garbage disposal
c. Mold
d. Sponges
49. Exposure to what can lead to allergies, asthma, and other respiratory problems?
a. Salmonella
b. Garbage disposal
c. Mold
d. Sponges
e. Harm
50. Daniel wants to install a machine in his kitchen to shred food waste into small pieces that
won't clog pipes. What type of machine should he consider?
a. Salmonella
b. Garbage disposal
c. Mold
d. Spong
Prepared by: Checked: Noted:
BEVERLY E. LUCAS ELENITA T. MARTINEZ ROWENA M. SUYAT
SHS-TII Head Teacher III Principal I
3
Republic of the Philippines
DEPARTMENT OF EDUCATION
Technology and Livelihood Education 7 – Cookery
TABLE OF SPECIFICATIONS
Topic Time Levels of Learning
Spent/
Frequency Remembering Understanding Applying Analyzing Evaluating Creating No. of Items
1. Utilize Appropriate Kitchen Tools, Equipment, and 1,2,3,4,5,6,7,8,9,
6 11,12,13 14,15 15
Paraphernalia 10
2. Maintain appropriate kitchen
6 16,17 18,19 20 5
Tools, equipment and paraphernalia.
3. Maintaining Tools and Equipment 6 21,22 23 24,25 10
5. Carrying out Measurements and Calculations 8 26,28,31,32,33 27,34 29,30,35, 5
6. Calculate Cost of
6 36,37, 38,39 40 5
Production
7.Identify Hazards and Risks
4 41,42 43,44,45 5
In the Workplace
8. Evaluate and control hazards and risks1 4 46,47 48 49,50 5
TOTAL 40 Hours 30% 20% 20% 5% 5% 5% 50
7
Cookery QUARTER EXAMINATION
ANSWER KEY
1. a. measuring spoon
2. c. gas range
3. d. grater
4. a. scraper
5. b. electric mixer
6. d. colander
7. a. strainer
8. b. can opener
9. c. kitchen shear
10. c. weighing scale
11. c. refrigerator
12. a. funnel
13. b. grill pan
14. a. large pot
15. b. wire whisk
16. d. washing
17. a. Abrasive cleaner
18. c. Detergents
19. c. sanitizing
20. d. sanitizing
21. c. Soapy water
22. d. Storing
23. c. Stacking
24. a. Measuring Spoons and cups
25. d. Warm water and Dishwashing solution
26. c. 4
27. c. tablespoon
28. b. 250 ml
29. b. Measuring spoons
30. d. Use a liquid measuring cup, and place it on a flat surface.
31. b. Fill the cup, pack, and level it off.
32. c. 16
33. d. All-Purpose flour
34. c. fl. oz.
35. c. milliliter
36. d. Mark-up
37. a. Costing
38. c. 15
39. b. Cost of Production
40. b. 35%
41. D. Protecting your property from natural hazards
42. D. Protecting your staff and visitors from accidents
43. C. Legislation that may affect your business
44. B. Protecting your property from fire
45. A. Protecting your property from crime
46. E. Harm
47. B. Salmonella
48. B. Garbage disposal
49. E. Harm
50. B. Garbage disposal
8
9
