Periodical Test

1. TAGUITIC INTEGRATED SCHOOL
TAGUITIC, KAPATAGAN, LANAO DEL NORTE
TLE 8 Cookery
PERIODICAL TEST NO.__1___
QUARTER 1
S.Y. 2022-2023
TABLE OF SPECIFICATION
Prepared by: Noted by:
OSZEL JUNE R. BALANAY BUENAFE D. BASINILLO
Science Teacher Principal
COMPETENCIES/
OBJECTIVES
KNOW
LEDGE
(60%)
APPLIC
ATION
(30%)
REASONI
NG
(10%)
# OF
ITEMS
TEST
PLACEMEN
T
%
1.Utilize appropriate kitchen tools,
equipment, and paraphernalia
15
15
1-15
2. Maintain appropriate kitchen
tools, equipment, and paraphernalia
9 22-30
3. Carry out measurements and
calculations in a required task
4. Calculate cost of production 4
4
37-40
5. Importance of Occupational
Health and Safety Procedures
6
11
5
22
16-21
41-45
31-36
46-50
TOTAL 30 15 5 50 50 100%

2. 1st
PERIODICAL TEST
(SY 2022 - 2023)
COOKERY 8
Direction: Read each statement carefully. Write the letter of your answer on your paper.
1. Is used for fruits and vegetables; similar to paring knife.
A. Tourné Knife B. Chef’s Knife C. Boning/Filleting Knife D. Bread knife
2. Is used to separate meat from bone;use to fillet fish
A. Tourné Knife B. Chef’s Knife C. Boning/Filleting Knife D. Bread knife
3. Use to measure the mass of an ingredient; can be operated manually or digitally.
A. Mass scale B. thermometer C. Measuring cup D. Measuring spoon
4. A bowl-shaped strainer with holes. It used to drain food such as pasta
A. Strainer B. Cheese cloth C. Colander D. Chinois
5. Conical sieve with an extremely fine mesh. It is usually used to strain custards, purees, soups, and sauces, making
them very smooth; used also for sifting powdered sugar.
A. Strainer B. Cheese cloth C. Colander D. Chinois
6. . Kitchen tools used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
A. grater B. colander C. flipper D.funnels
7. A utensil used to transfer cooked pasta to a waiting plate without a mess.
A. two tined fork B. pasta ser C. scraper D. serving spoon
8. Kitchen utensils used for turning hamburgers and other food items
A. flipper B. graters C. funnel D. wooden spoon
9. Kitchen utensils used for turning hamburgers and other food items
A. flipper B. graters C. funnel D. wooden spoon
10 .Kitchen tool can also be called vegetable strainer are essential for various task from cleaning vegetables to straining
pasta or tin contents.
A. baster B. colander C. flipper D. strainer
11. Tool use to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob
A. can opener B. colander C. flipper D.kitchen shears
12. They are practical for opening food packages, cutting tape or string to package foods or simply to remove labels or
tags from items.
A. can opener B. colander C. flipper D. Kitchen shears
13. A tool often referred to as cook's or chef's tools and a must for all types of kitchen tasks, from peeling an onion and
slicing carrots, to carving a roast or turkey
a. can opener c.. Kitchen knives
b. colander d. kitchen shears
14. Measuring tool used for measuring small quantity of ingredients since consistently good cooking depends upon
accurate measurements
A. measuring cups B. flipper C. weighing scale D. kitchen shears
15. Measuring tool used for measuring large quantity of ingredients.
A. measuring cups B. flipper C. weighing scale D. kitchen shears
16. Caused by touching exposed electrical wire or a piece of electrical equipment which is not grounded properly.
A. Electroshock B. Sanitation C. Grounded D. Toxin
17. A poisonous substance that makes you sick.
A. Electroshock B. Sanitation C. Grounded D. Toxin
18. Means that the electrical conductor is connected to the ground, which becomes part of the electrical circuit.
A. Electroshock B. Sanitation C. Grounded D. Toxin
19. The science and practice of maintaining clean and healthy conditions of food production so that the food served to
customers cannot make him ill.
A. Electroshock B. Sanitation C. Grounded D. Toxin
20. A calamity caused by nature e.g. storm, flood, earthquake
A. Electroshock B. Sanitation C. Force Majure D. Toxin

3. 21. A situation that could be dangerous to people in the workplace.
A. Hazard B. Sanitation C. Force Majure D. Toxin
Match each item from column A to column B.
___22. a. Stacking and storage of chinaware
___23, b. Storage of bottled and canned food items and other condiments
___ 24. c.Storage of equipments , tools utensils and other implements
___25. d. Proper stacking of glassware, chinaware and silverware
___26. e. Stacking and storing of spices, herbs and other condiments
___27. f. Stacking and storing of spices, herbs and other condiments
Fill in the blanks with word or group of words to complete the sentences below.
28. After cooking the ingredients, _________ all used mixing bowls, spatulas, measuring spoons and cups and mixer
accessories in a tub of warm water.
29 Use a damp _________ to wipe off all cake mix splatter from the mixer.
30. Return electric mixers and other electronic equipment to their designated _____ places.
Select the letter with the best answer that will identify the health and safety procedures:
A. fire; C crime D. staff and visitors from accidents
B. natural hazards E. business establishment
___ 31. Keeping the premises clean, tidy, congestion-free and well lit will go a long way to preventing most of this type of
accident.
___32. Do make aisles and passageways sufficiently wide for easy movement and keep clear at all times.
___33. Clear up spillage promptly and post warning notices.
___34. Manufacturing and packaging standards should pass the regulatory board.
___35. Only licensed electrical engineers should check and inspect electrical installations and wirings.
___36. A food establishment should be in a free-flood area.
For 37-40. Solve the following using the formula given.

4. Arrange the following steps chronologically. Use A for the first step, B for second and so on. Write your answer on the
space provided.
__41. Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket, wring the mop out and wipe across your
kitchen floors.
__42. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp cleaning rag.
__43. Co
llect loose dust by sweeping the kitchen floor daily with a broom or static sweeper and wiping down surfaces with a cleaning
rag.
__44. Fill a few bowls with about 1/2 cup each of baking soda. Place these around your kitchen to absorb odor and keep the
kitchen smelling fresh.
__45. Make an all-purpose cleaner in a spray bottle
Modified True or False: Write T if the statement is correct and if incorrect supply the correct word in the underline word
to make the statement correct.
__46. Utensils need to be thoroughly washed in cold soapy water.
__47. Follow the instructions on the sanitizer’s container carefully.
__48. All utensils must then be thoroughly dried before they are re-used.
__49. Cleaning will remove most of the dangerous bacteria present in the utensils.
__50. Chemical sanitiser or very hot water were used in absence of dishwasher .
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