Republic of the Philippines

Department of Education
SCHOOLS DIVISION OF ISABELA
SGT. PROSPERO G. BELLO HIGH SCHOOL- ANNEX
DUMAWING, JONES, ISABELA
3rd Periodical Test
TLE-COOKERY
Name: ______________________________ Score: ____________
Grade/Section: _______________ Date: _____________

I. Multiple Choice
Direction: Choose the correct answer from the given choices. Write your answer in the space provided with
CAPITAL Letter. Erasures means wrong.
____1. It is an art of science of preparing food for consumption by using heat.
a. Cooking b. Boiling c. Eating d. Heating

____2. There are several reasons as to why cookery course is necessary to learn, which state is True?
a. Get acquainted with your kitchen b. Improve cooking skill
c. Encourage cultural awareness d. All of the above

____3.What job opportunity cooks and prepares foods that have the responsibility to make large amounts of
food for events and parties?
a. Food Stylist b. Restaurant Chef c. Caterer d. Sales Coordinator

____4. Prepares the food for photography in books, magazines and other publications
a. Food Stylist b. Restaurant Chef c. Caterer d. Sales Coordinator

____5. Responsible for representing and advertising the restaurant

a. Food Stylist b. Restaurant Chef c. Caterer d. Sales Coordinator

____6. Is a special coating applied to the inside of some aluminium or steel pots and pans. It helps food from
not sticking to the pan.
a. Aluminum b. Ceramic c. Teflon d. Cast Iron

____7. Use to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob.
a. Basters c. Cans, bottles, cartoons opener
b. Colander d. Cutting board

____8. Used to shake flour, salt, and pepper on meat, poultry, and fish.
a. Dredger c. Cans, bottles, cartoons opener
b. Colander d. Funnel

____9. Used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
a. Dredger c. Cans, bottles, cartoons opener
b. Colander d. Funnel

____10. Used to scrape vegetables, such as carrots and potatoes and to peel fruits.
a. Dredger b. Colander c. Peeler d. Funnel

____11. It is used for whipping eggs or batter and for blending.

a. Dredger b. Peeler c. Wisk/Beater d. Funnel

____12. is the basic procedure we have to do before and after we are done cooking.
a. Cleaning b. Washing c. Sanitizing d. Removing

____13. It is the process of killing present harmful bacteria on a surface.

a. Cleaning b. Washing c. Sanitizing d. Removing

____14. What are the chemicals that are approved sanitizers?

a. Chlorine b. Iodine c. Quaternary ammonium d. All of the Above
____15. The cleaned item must be in contact with the sanitizer (either heat or approved chemical) for the
recommended length of time.
a. Concentration b. Temperature c. Contact Time d. None of the above

____16. Generally chemical sanitizers work best in water that is between 55oF (13oC) and 120oF (49oC).
a. Concentration b. Temperature c. Contact Time d. None of the above

____17. The presence of too little sanitizer will result in an inadequate reduction of harmful microorganisms.
Too much can be toxic.
a. Concentration b. Temperature c. Contact Time d. None of the above

____18. What chemical Sanitizer is corrosive, irritating to the skin but effective on a wide range of bacteria.
a. Chlorine b. Iodine c. Quaternary Ammonium d. None of the above

____19. They should be stored in a clean dry place adequately protected against vermin and other sources of
contamination.
a. True b. False

____20. Cups, bowls, and glasses shall be inverted for storage.

a. True b. False

____21. Utensils shall be stored on the bottom shelves of open cabinets.

a. True b. False

____22. Racks, trays, and shelves shall be made of good quality materials, corrosive resistant, non-toxic,
smooth, durable, and resistant to chipping. Drawers shall be made of the same materials and kept clean.
a. True b. False

____23. Rice and flour. Fill the cup to overflowing, level-off with a ______or with a straight edged knife.
a. Spatula b. Stick c. Wire Wisk d. Metal

____24. Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour ______times.
a. 5 or 6 times b. 4 or 5 times c. 3 or 4 times d. 2 or 3 times

____25. Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup and level off with spatula.
What’s next?
a. Pack or top down the sugar c. Do not sift the sugar
b. Do not pack or top down the sugar d. Do not level off with spatula

____26. Brown sugar. Pack into cup just enough to hold its shape when turned out off cup. Level off with a
spatula before emptying.
a. Pack the sugar before leveling off with spatula
b. Do not pack the sugar before leveling off with spatula spatula
c. Do not sift the sugar
d. Do not level off with spatula

____27. Liquids should be poured into cup in desired level. Cup should stand on a _______ surface.
a. Rough surface b. Flat surface c. Gravel surface d. Slippery surface

____28. Abbreviation of Pound

a. pd b. lb c. pn d. pu

____29. Abbreviation of Ounce

a. oc b. oz c. on d. oce

____30. OHS stand for?

a. Occupational Health and Safe b. Occupation Health and Safety
c. Occupational Health and Safety d. Occupation Health and Safe
____31. It is an agent which has the potential to cause harm.
a. Hazard b. Risk c. Exposure d. Danger
____33. It is the chance or probability that you may be harm when exposed to a hazard.
a. Hazard b. Risk c. Exposure d. Danger

II. Identification.
34-38. Find the hazards and risks.

34. ______________________________________________________________________________

35. ______________________________________________________________________________

36. ______________________________________________________________________________

37. ______________________________________________________________________________

38. ______________________________________________________________________________

39-41.What is the 3 steps in Risk Assessment?

39. ______________________________________________________________________________

40. ______________________________________________________________________________

41. ______________________________________________________________________________

III. Computation
42-50. Compute the PESO MARK-UP and SELLING PRICE of Pulvoron if given this estimated cost of
ingredients which produced 50pcs. Pulvoron with 50% mark-up.

Product: Pulvoron
Ingredients Purchase Cost
½ kilo cake flour 35.00
¼ kilo sugar 35.00
1 small pack powdered milk (330g) 25.00
Wrapper 5.00
TOTAL:

YIELD PER PIECE MARK-UP (50%) SELLING PRICE