This document provides the answer key for a Cookery 7/8 final exam. It lists the correct answers for 50 multiple choice questions from A to D or true/false. The correct answers are spaced throughout the list from 1 to 50 without any other context provided.

1. COOKERY 7/8 FINAL EXAM ANSWER KEY
1. D
2. B
3. A
4. B
5. B
6. B
7. B
8. A
9. A
10. C
11. A
12. C
13. C
14. D
15. A
16. D
17. B
18. B
19. A
20. A
21. B
22. A
23. B
24. C
25. A
26. A
27. B
28. C
29. D
30. B
31. B
32. C
33. D
34. B
35. A
36. B
37. C
38. B
39. B
40. C
41. P4.00
42. 36%
43. P5.00
44. 45%
45. P7.00
46. 22%
47. P15.00
48. 25%
49. P18.00
50. 37.5% OR
38%

2. Let Us Try

3. a.Measuring cups
b.Rolling pin
c.Oven thermometer
d.Weighing scale
1. What type of tool is used to measure solid
and dry ingredients?

4. 2. What do you call a complicated tool that is
also considered a small electrical appliance(s)?
a.Equipment
b.Tool
c.Paraphernalia
d.Materials

5. 3. What do you call a kitchen essential used for creaming,
stirring, and mixing that’s made of hardwood?
a.Spatula
b.Rubber scraper
c.Whisk
d.Wooden spoon

6. 4. What tool is used to grate, shred, slice, and
separate foods?
a.Blender
b.knife
c.Grater
d.Scraper

7. 5. What type of material is used in preventing
food from sticking to the pan when cooking?
a.Teflon
b.Rubber
c.Aluminum
d.Silicone

8. LET US CHECK
1.A. Measuring cups
2.A. Equipment
3.D. Wooden Spoon
4.C. Grater
5.A. Teflon

11. LESSON
OBJECTIVE:
After going through this
module, you are expected to:
1. Differentiate tools from
equipment.
2. Identify types of tools,
equipment, and
paraphernalia
3. Explain the uses of each
kitchen tool and equipment.

12. • Tools - are usually handy or
convenient to handle or use.
• Equipment - more
complicated tool. For example,
electrical appliances such as a
mixer, or a large, expensive,
power-operated appliance such
a gas range or oven, microwave
oven, refrigerator, just to name
a few.

13. ACTIVITY 1

14. A. LIST DOWN THE
COOKING TOOLS AND
EQUIPMENT THAT
CAN BE FOUND IN
YOUR HOUSE

15. B. CLASSIFY THE
TOOLS AND
EQUIPMENT

16. TOOLS EQUIPMENT
B. CLASSIFY THE TOOLS AND
EQUIPMENT

18. 1. Can/ Bottle
opener –
a device
(mechanical)
used to open
cans/bottle

19. 2. Sharpening steel-
used to sharpen
knives

20. 3. Funnels – used to transfer liquids to
bottles.

21. 4. Grater – used
to grate foods
like cheese or
carrots, into
finer pieces.

22. 5. Garlic Presser
– a handy tool
used to crush
garlic cloves into
smaller pieces.

23. 6. Kitchen Shears
– a tool used to
cut or open food
packages/strings.

24. 7. Food tongs – a
handy tool that
enables you to
easily grip and
transfer food items

25. 8. Soup Ladle –
used in serving
soups and stews.

26. 9. Pasta
Spoon/Server –
used to transfer
cooked pasta to
a serving platter.

27. 10. Colander – also
known as “strainer”.
It is used to drain
liquid from pasta or
draining water when
cleaning vegetables.

28. 11. Serving
Spoons/Fork – a
utensil used in
preparing and
serving food to
avoid food spoilage.

29. 12. Potato
Masher – used in
mashing cooked
potatoes,
carrots, and
other root crops

30. 13. Temperature
Scale- used to
check the
temperature of
food.

31. 14. Spatula –
used for lifting,
mixing, and
spreading soft
substances.

32. 15. Wire Whisk
– used for
blending
sauces and
beating eggs.

33. 16. Flipper/
Turner – used
for flipping over
or turning over
meats and other
fried food.

34. 17. Chopping/Cutting
board – made of
plastic or wood. It is
where you cut or
chop vegetables and
meat.

35. 18. Vegetable
Peeler – used in
peel/scrape the
skins/peel of
vegetables and
root crops

36. 19. Measuring
cups – used to
accurately
measure out large
quantities of
ingredients.

37. 20. Wooden
Spoons – made
of hardwood,
and is used for
creaming,
stirring, and
mixing.

38. 21. Measuring
spoons – used to
accurately
measure out
smaller quantities
of ingredients

39. 22. Strainer/Sifter-
Use to strain liquids
away from other
ingredients but
occasionally sift fine
ingredients away
from larger
ingredients.

40. 23. Rolling pin-
used to shape
and flatten
dough.

41. 24. Chef’s knife -a
multipurpose knife
use to perform
slicing meat,
mincing, chopping,
and disjointing
large cuts.

43. 1. Refrigerators/Freezers
– are cooling devices in
your kitchen. It is where
you will store your meats
and vegetables to
prolong their shelf-life or
prevent food spoilage

44. 2. Microwave oven -
an electric oven that
heats and cooks food
quickly and
efficiently by
“exciting” the water
molecules inside the
food.

45. 3. Gas Range – a
large cooking or
heating stove,
usually with a
stovetop and an
oven.

46. 4. Gas stove – a
table-top type of
heating or cooking
appliance used to
cook food.

47. 5. Blender - are used
to blend, chop,
mince, mix, puree,
grate, and liquefy all
types of food.

48. Performance Task 1
Make a Scrapbook of the kitchen
Tools and equipment. Do not
forget to label and indicate its
use.

49. TLE TOOLS
AND
EQUIPMENT

50. KITCHEN TOOLS AND
EQUIPMENT

51. TOOLS

52. TOOLS
1. Funnel
used to transfer
liquids to bottles.
NAME USE

53. EQUIPMENT

54. EQUIPMENT
1. BLENDER
are used to blend, chop,
mince, mix, puree, grate,
and liquefy all types of food
NAME USE

56. Tools/utensils and equipment are made of
different types of materials, each with its
advantages and disadvantages:
Aluminum
Stainless Steel
Ceramic
Glass
Plastic/Hard rubber

57. Aluminum
-the best for all-around
used, most popular
material, less expensive
but less durable than
stainless stee

58. Stainless Steel

59. ceramic
•conducts heat
slowly and
evenly,
breakable

60. Glass
good to use in baking, but not very durable because it is breakable.

61. • When comparing stainless steel vs aluminum, stainless steel
has much better resistance to heat with a melting point of
2500 ℉, while aluminum becomes very soft around 400 ℉
with a melting point of 1220 ℉. However, aluminum has the
advantage over steel in cold temperatures
Aluminum Stainless
Steel
HEAT √
COLD √
INEXPENSIVE √
DURABLE √