Republic of the Philippines
Department of Education
Region I
SCHOOLS DIVISION OFFICE OF PANGASINAN II
Binalonan
MALICO NATIONAL HIGH SCHOOL
San Nicolas, Pangasinan
Periodical Test
S.Y. 2022-2023
SECOND QUARTER
TECHNOLOGY AND LIVELIHOOD EDUCATION
8
(Cookery)
Name: ___________________________________Score:
______________
Grade Level: _____________________________Date:
______________
I. Multiple Choice:
Directions: Read the questions carefully. Encircle the
letter of the correct answer.
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 used to chop, blend, mix, whip, puree, grate, and liquefy
all kinds of foods.
a. Blender b. Coffee maker c. Fryers d. Ovens
8. Which of the following is equipment?
a. Double Broiler b. Funnel c. Microwave Oven d. Wooden Spoon
9. It is used to sharpen long knives.
a. Emery Board b. Flipper c. Funnel d. Spoon
10. It is used to shake flour, salt, and pepper on meat, poultry,
and fish.
a. Baster b. Boning Knife c. Cutting Board d. Dredger
11. It is the process of removing food and other types of soil from a
surface, such as a dish, glass, or cutting board.
a. Acid Cleaners b. Cleaning c. Detergent d.Solvent
12. It is done using heat, radiation, or chemicals. Cleaners
a. Chemicals b. Concentrations c. Heat d. Sanitizing
13. It is the most common method used in
restaurants.
a. Chemicals b. Contact Time c. Heat d. Hot water
14.The following are the factors of chemical sanitizers, EXCEPT
a. Concentration b. Confession
c. Contact Time d. Temperature
15.The following are the cleaning agent, EXCEPT
a. Acidic Cleaners b. Abrasive Cleaners
c. Detergents d. Solvent Cleaners
16.What are the steps in cleaning and sanitizing utensils?
a. Drying b. Sanitizing c. Washing d. All of the above
17. What are the things that you need in cleaning?
a. Broom b. Bucket c. Rags d. All of the above
18. It can penetrate soil quickly and soften it.
a. Acid Cleaners b. Abrasive Cleaners
c. Detergents d. Solvent Cleaners
19.It is often called degreasers.
b. Acid Cleaners b. Abrasive Cleaners
c. Detergents d. Solvent Cleaners
20. These cleaners are often used to remove scale in ware washing
machines and steam tables.
a. Acid Cleaners b. Abrasive Cleaners
c. Detergents d. Solvent Cleaners
21. It is an action of measuring something.
a.Alignment b. Costing c. Measurement d. Payment
22.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
23. What is “ml” in metric system of measurement?
a.Milliliter b. Mobile legend c. Mobil light d. Multi learning
24. What is “cm” in metric system of measurement?
a.Case Manager b. Centimeter c. Configuration d. Cubic meter
25. What is “lb” in US system of measurement?
a.Centimeter b. Inches c. Liter d. Pound
26. 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
27. 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.
28. What kitchen tools needed to level-off the overflowing cup of
flour?
a. Fork c. Spatula or straight-edge knife
b. Hands d. Spoon
29. In preparing foods on the range or in the fryer, heat is
transferred by _______.
a. Conduction b. Electricity c. Metal d. Water
30. What is “tsp” in metric system of measurement?
a. tablespoon c. Tissue
b. teaspoon d. Tolls
31. It is the difference between how much an item costs you, and
how much you sell that item.
a. Markdown b. Debt c. Profit d. Selling price
32. This is what we get if we subtract your buying price from your
selling price.
a.Percent Mark-up based on cost b. Peso Mark-up
c. Percent Mark-up based on selling price d. Capital
33. How do we compute for the Percentage Mark-up based on
cost?
a. Divide the peso mark-up by the cost.
b. Subtract peso mark-up by the selling price.
c. Subtract the peso mark-up by the cost.
d. Divide peso mark-up by the selling price.
34. System where goods and services are exchanged for money.
a. Labor b. Goods c. Business d. Capital
35. Also called commercial math or consumer math with
emphasis on computational skills and its practical application for
business.
a.Trigonometry b. Marketing c. Basic Math d. Business Math
36. Something owed usually money.
a. Debt b. Capital c. Cost d. Selling price
37. This is what we get if we divide the peso mark-up by the
selling price.
a. Percent Mark-up based on cost b. Peso Mark-up
c. Percent Mark-up based on selling price d. Capital
38. Finances needed to sustain a business.
a. Labor b. Goods c. Profit d. Capital
39. Products or commodities sold by a business.
a. Labor b. Goods c. Profit d. Capital
40. Linda bought ube bread to sell. She bought it for Php 25.00 per pack.
How much did Linda sell each pack if she has a total of 100.00-peso
mark-up for the ten pack of ube bread?
a. 10.00 b. 350.00 c. 35.00 d. 30.00
41. The anticipation, recognition, evaluation, control and prevention of
hazards from work that may result in injury, illness or may affect the
wellbeing of workers.
a. Hazard
b. Observational Health and Safety
c. Occupational Health and Safety
d. Occupational Health and Safety Rules and Regulations
42. It is anything with potential to cause injury, illness or damage.
a. Hazard
b. Observational Health and Safety
c. Occupational Health and Safety
d. Occupational Health and Safety
43. This type of Hazard is brought by unhealthy working conditions such
as poor lighting, poor ventilation, insufficient facilities, inefficient or faulty
machine or equipment and improper work practices.
a. Safety Hazard b. Chemical Hazard
c. Ergonomic Hazard d. Physical Hazard
44. The following are reasons why OHS is practiced in the
kitchen, EXCEPT
a. To keep oneself clean
b. To keep the food clean and safe
c. To keep tools and equipment unused.
d. To keep tools and equipment clean
45. Hazard brought by workers infected with diseases or illnesses that can
transmit bacteria to other workers, food or equipment being handled.
a. Biological Hazard
b. Chemical Hazard
c. Ergonomic Hazard
d. Physical Hazard
46. Hazard brought by poor posture when working long periods of
standing, bending, pushing, lifting, that can cause body stress, muscle
pains, numbness of hands and feet and other parts of the body.
a. Biological Hazard
b. Chemical Hazard
c. Ergonomic Hazard
d. Physical Hazard
47. This is brought by too much stress from work may cause mental and
emotional strains, anxieties, depression- losing focus on one’s work and
others.
a. Work Organization Hazard
b. Chemical Hazard
c. Ergonomic Hazard
d. Physical Hazard
e. Psychological Hazard
48. Hazard brought by use of chemicals such as disinfectants for cleaning
equipment, and floorings, fumes and smoke from cooking.
a. Biological Hazard
b. Chemical Hazard
c. Ergonomic Hazard
d. Physical Hazard
49. The following are tips on how to keep yourself clean, EXCEPT
a. Always wear PPE while at work
b. Keep finger nails short and clean
c. Put all your accessories before working.
d. Wash hands thoroughly
50. The term “PPE” stands for?
a. Personal Proper Equipment
b. Personal Protective Equipment
c. Private Property Equipment
d. Professional Protective Equipment
Prepared by:
RISHAN S. BANIG
Subject Teacher
Checked by:
IMELDA S. LAZARO,
EdD
School Head
