Cookery - Grade 8 3Rd Quarter Examination

COOKERY –GRADE 8
3RD QUARTER EXAMINATION
Name: __________________________________ Grade &Section: 8-AGUINALDO

School: BUUG NATIONAL HIGH SCHOOL Score: _______________________
Direction: Read the sentences carefully. Choose the letter of the correct answer and write it on the
space provided before the number.
_______ 1. Which is the most popular, lightweight, attractive and less expensive material of kitchen tools and
equipment?
a. aluminum b. glass c. stainless steel d. wood
_______ 2. What tool is also called a vegetable strainer?
a. Baster b. Colander c. Funnel d. Sieve
_______ 3.What tool is used to shake flow, salt, and pepper on meat, poultry and fish?
a. colander b. dredger c. strainer d. whisk
_______ 4. Which tool is known as a chef’s tool?
a. Cooking tools b. Kitchen knives c. Measuring tools d. Weighing scales
_______ 5.What is to be observed in transferring pasta to a waiting plate using pasta spoon or
server? It must be served without ________.
a. cutting it b. dredging c. mess d. straining
_______ 6. What tool is used to chop, blend, mix, puree, grate and liquefy all kinds of food?
a. blender b. mixer c. chopper d. steamer
_______ 7.Which utensil that is commonly made up of heat proof glass and transparent so that liquid can be
seen when measuring?
a. individual measuring cup c. measuring spoon
b. liquid measuring cup d. measuring tool
_______ 8. What is other term used for solvent cleaner which is used periodically on burned surface?
a. acid cleaner b. cleaning tools c. degreasers d. detergent
_______ 9.What color is formed that indicates its strength using iodine as a chemical sanitizer?
a. Black b. Brown c. Cloudy d. Whitish
_______ 10.Which measuring tool or equipment will you use if you want to measure ingredients by
volume and by weight?
a. cheaper b. new c. modern d. standardized
_______ 11. How many ml is equivalent to 1 cup/8 fluid ounces/.
a. 150 ml b. 200 ml c. 225 ml d. 250 ml
_______ 12.Which refers to the difference on how much an item costs, and how much you sell the item?
a. Account b. Income c. Capital d. Mark up
_______ 13. Gemma wants to calculate markup base on the selling price.
Which procedure is she going to follow?

a. Divide peso mark up by cost c. Subtract buying price from the selling price
b. Add the peso mark up by selling price d. Divide peso mark up by the selling price
_______ 14. Which refers to where you do the job in the easiest, simplest, and quickest way?
_______ 15.Which type of kitchen that is most popular and compact?
a. L-shaped kitchen b. island option c. U-shaped kitchen d. single wall
_______ 16. What does OHSP mean?
a. Occupational Health and Safety Procedures
b. Occasional Health and Safety Practices
c. Occupational Hazards and Safety Practices
d. Occupational Health and Standard Procedures
_______ 17.What refers to free from danger, risk or injury?2
a. health b. concern c. safety d. sanitation
_______ 18.What benefit people get from the clean air act? It outlines to reduce .
a. pollution b. accident c. crime d. malnutrition
_______ 19.Which refers to a situation that could be dangerous to people in the workplace?
a. hazard b. injury c. risk d. shock
_______ 20. Which one is a biological hazard?
a. Dust b. Noise c. Organism d. Vibration
_______ 21. Which chemical is considered hazard aside from dust and fume?
a. electricity b. fungi c. mist d. stress
_______ 22. What is being prevented if we always wipe up spills on the floor ?
a. burns b. slip c. electrocution d. wounds
_______ 23. Which is the way out in the event of fire ?
a. entrance b. fire exit c. corridor d. stairs.
_______ 23. Maria wants to fry fish in a Teflon frying pan.
Why does Maria want to use Teflon frying pan?

a. helps beautify the frying pan c. helps the food taste better
b. helps to cook the fish faster d. helps the fish from not sticking to the pan
_______ 25. Which one is used in measuring dry or liquid ingredients of smaller quantities?
a. Measuring cups b. Measuring spoons c. Scoop d. Household scale
_______ 26.Which is not mandatory equipment in the kitchen?
a. Range b. Microwave oven c. Refrigerator d. Shakers
_______ 27.Which is NOT a factor that influence the effectiveness of chemical sanitizers?
a. amount b. concentration c. contact time d. temperature
_______ 28. Which cleaning agent is used to routinely wash tableware, utensils, surfaces and equipment?
a. Acid cleaner b. Detergent c. Degreasers d. Sanitizers
_______ 29.Which is the correct steps needed to effectively clean and sanitize utensils?
a. drying, sanitizing, washing c. washing, drying, sanitizing
b. sanitizing, washing, drying d. washing, sanitizing, drying
_______ 30.Which can be a substitute of 1 Tbsp. lemon peel? 1 Tbsp. .
a. ginger b. lemon grass c. onion d. pepper
_______ 31.How match is the peso mark up if the buying of the macaroon is ₱6.50 and the selling price is
₱8.75?
a. 1.50 b. 1.75 c. 2.00 d. 2.25
_______ 32. What is this figure called?
`
a. cabinet with sink
b. dryer
c. fridge
d. washer
_______ 33. Which kitchen layout can be easily converted to a U-shaped by closing of one end?
a. L-shaped b. Island kitchen c. G-shaped d. Corridor/galley
_______ 34. What is an imaginary line drawn from each of the three primary workstation in the kitchen?
a. Work centers b. Work flow c. Work area d. Work triangle
_______ 35. What do safety procedures and practices contribute in the workplace?
a. high rates of accidents c. reduction of insurance and other operating cost
b. employee’s dissatisfaction d. low employee morale
_______ 36 What does PPE mean?
a. Personal Property Equipment c. Precaution on Personal Evaluation
b. Personal Protective Equipment d. Protecting Property and Evaluation
_______ 37.What are other uses of a refrigerator aside from food storage?
a. keeps foods always fresh c. provides palatability of foods
b. prevents bacterial infections from foods d. all options are correct
_______ 38.What is the best thing to do if you want the sponge in the washing area to be safe from
bacteria?
a. Apply insecticide c. wash the sponge every minute
b. sterilizes the sponge everyday d. changes the sponge every hour
_______ 39. 375 F – 400 F is equal to 190 – 200 C
. What is its oven temperature?

a. Slow b. Moderate c. Moderately slow d. Hot
_______ 40. The recipe needs to have 4 Tbsp. of soy sauce. The price per bottle is ₱15.00 and
approximately there are 32 Tbsp. per bottles.
How much is the total cost of 4 Tbsp. soy sauce?

a. ₱1.50 b. ₱1.60 c. ₱1.90 d. ₱1.80
_______ 50. One most important thing to do to be safe in the kitchen is not to leave when using high heat in the stove. What
if someone calls, what suggestion can you give to remind the cook that he needs to get back to the kitchen immediately?
a. Keeping a spoon or pot holder in his hand c. Keep a book for reading as a reminder
b. Don’t answer the call d. Talk to the caller all the way

Cookery - Grade 8 3Rd Quarter Examination

Uploaded by

Copyright:

Available Formats

Cookery - Grade 8 3Rd Quarter Examination

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Cookery - Grade 8 3Rd Quarter Examination

Uploaded by

Copyright:

Available Formats

COOKERY –GRADE 8

3RD QUARTER EXAMINATION

Name: __________________________________ Grade &Section: 8-AGUINALDO

Which procedure is she going to follow?

_______ 23. Maria wants to fry fish in a Teflon frying pan.

Why does Maria want to use Teflon frying pan?

_______ 39. 375 F – 400 F is equal to 190 – 200 C

. What is its oven temperature?

How much is the total cost of 4 Tbsp. soy sauce?

You might also like

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.