Republic of the Philippines

Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
DIAGNOSTIC TEST
Grade 8 – Cookery

Name: ________________________________________________________ Date: _________________

Grade Level & Section: ________________________________________ District: ______________
School: _______________________________________________________ Score: ________________

Directions: Read the questions carefully. Choose the correct answer. Write your answers
on a separate sheet of paper.

1. What material of kitchen utensils and equipment that is best for baking but not
practical on top or surface cooking?
A. Cast Iron C. Glass
B. Ceramic D. Plastic

2. When is the right time to sanitize kitchen utensils and equipment?

A. After removing the dirt C. After rinsing the utensils
B. Before putting detergent D. After washing and cleaning

3. Where is the proper place to store cleaned utensils and equipment?

A. Under the sink C. In a cool dry place
B. Hanging cabinet D. To its designated places

4. If there is no available spatula in leveling ingredients, what is the substitute of it?

A. Finger C. Straight-edged knife
B. Hand D. Ruler

5. What is the proper way of measuring wet ingredients?

A. Pour the ingredient at desired level.
B. Place dry measuring cup on top of the table.
C. Hold the cup, and check the amount at eye level.
D. Place liquid measuring on a flat surface, and pour wet ingredient at desired
level.

6. What is mark-up?
A. The cost per item C. The number of tem
B. The profit per item D. The sales of the product

7. What are the three primary work stations in the kitchen?

A. The cleaning area, food storage, sink
B. The food storage, cooking area, storage area
C. The cooking area, cleaning area, utensils storage area
D. The food storage, preparing/cooking area, and clean-up station

Address: Rizal St. Cor. Peñaranda St., Surigao City

Telephone: (086) 826-82-16
 Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
8. Where does FIFO policy can be applied?
A. Chef/cook C. Ingredients
B. Family members D. Utensils

9. Cherry’s mother told her to keep the chlorine to be used in sanitizing dishes, where
is the right place to store the chlorine?
A. Hanging cabinet C. Underneath the sink
B. Refrigerator D. Unused gas range/oven

10.How many hours wet and damaged area should be dried?

A. 24 hours C. Within 24-48 hours
B. 48 hours D. Within 48-60 hours

11.Which of the following materials of kitchen utensils and equipment is the best for
all around use?
A. Aluminum C. Stainless Steel
B. Glass D. Plastic

12.If detergent is for cleaning, chlorine is for what?

A. Bathing C. Sanitizing
B. Rinsing D. Washing

13.Your teacher instructed you to sanitize the washed utensils, what will you do?
A. Soak utensils in warm water.
B. Cover the utensils with basin.
C. Prepare a solution of water and disinfectant.
D. Wash utensils again and soak in warm water.

14.You are planning to bake a cake, unfortunately, cream of tartar is out of stock,
what is the best substitute for it?
A. Baking Powder C. Salt
B. Lemon Juice D. Yeast

15.In determining the selling price of a certain product, what is the mean reason of
getting first the cost of item?
A. To know the price of each item.
B. Because it is the proper etiquette.
C. To know how much interest to impose.
D. Because it is the first step in determining the selling price of a product.

16.In a kitchen floor plan, what does “work triangle” means?

Address: Rizal St. Cor. Peñaranda St., Surigao City

Telephone: (086) 826-82-16
 Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
A. It is a design intended for a kitchen floor plan.
B. It symbolizes the four working stations in the kitchen.
C. It is one the symbols that should be drawn in a kitchen floor plan.
D. It is an imaginary line drawn from each of the three primary work stations in
the kitchen.

17.What kitchen lay-out best suits to small kitchen?

A. Corridor C. L-Shaped
B. Island D. U-shaped

18.What does FIFO means?

A. The last to in will be the first to out.
B. Perishable foods should be eaten first.
C. The first to in will also be the first to out.
D. Utensils will be washed first before using.

19.You keep ensuring your cooking ranges, boilers and deep-fat fryers are fitted with
thermostats, what responsibility did you show as an owner?
A. Protecting your property from fire
B. Protecting your property from crime
C. Protecting your property from natural hazards
D. Protecting your staff and visitors from accidents

20.“Fires often happen in the kitchen”, which of the following supports the statement?
A. Kitchen is used everyday.
B. Cooking happens in the kitchen.
C. Most of the cooks are negligent.
D. Appliances and equipment prone to fire are commonly found in the kitchen.

21.What is the function of food tong in preparing foods?

A. Used to turn food items.
B. Used to flip food when frying.
C. Used to remove or skim off fat from soups and stews.
D. Used to grab and transfer larger items or portions of food.

22.What is the main reason of sanitizing the utensils before and after using?
A. To exterminate bacteria totally.
B. To have a safe and healthy food.
C. To remove visible soil and foods.
D. To avoid foods from contamination.

23.What do you think is the purpose of organizing tools, utensils and equipment in the
kitchen?

Address: Rizal St. Cor. Peñaranda St., Surigao City

Telephone: (086) 826-82-16
 Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
A. To avoid damages.
B. To impress the guests.
C. To look it clean and organize.
D. To avoid mishaps in the kitchen.

24.How will you classify the different signs, symbols, and data in a kitchen floor plan?
A. Classify them according to size.
B. Classify them according to design.
C. Classify them according to your desire.
D. Classify them according to job specifications.

25.Why safety precautions in the kitchen is important?

A. To ensure readiness.
B. To ensure health and safety.
C. To ensure mishap is impossible.
D. To ensure better food production process.

26.How will you sanitize tools and utensils in the kitchen using chemicals?
A. Soak utensils in a solution and dry under the sun.
B. Soak utensils in a hot boiling water with chlorine.
C. Prepare solution of water, salt and chlorine, and soak utensils for 20
minutes.
D. Prepare a solution consisting chemical and water following the proper
concentration.

27.If you are going to sell a certain product, how will you get or determine its selling
price?
A. Get the price per item and add 10 pesos for interest.
B. Get the selling price per item and impose a 15% of interest.
C. Get the cost for the whole item, then divide it with its number.
D. Get the cost per item, multiply it with your desired percentage of interest,
then add the result to the cost.

28.What would be the result if work triangle pattern in a kitchen floor plan will not be
followed?
A. Cooking will be easy.
B. Traffic flow in the kitchen is not possible.
C. There will be a possible traffic in the kitchen.
D. Inconvenience in the kitchen will not be encountered.

29.How would you implement occupational and safety practices in the kitchen?
A. Implement safe rules in the kitchen.

Address: Rizal St. Cor. Peñaranda St., Surigao City

Telephone: (086) 826-82-16
 Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
B. Prepare everything that needs to be done.
C. Find a caretaker to clean the kitchen regularly.
D. Assign one of the members in the family to regularly clean the kitchen.

30.How will you identify the possible hazards and risks in the kitchen?
A. Check the premises regularly.
B. Check the kitchen twice a week.
C. Check the premises once a week.
D. Observe and check kitchen every time.

31.What is the reason why some of the restaurant owners prefer to use heat as
sanitizer than chemicals?
A. Because it is convenient to use.
B. Because chemicals are more expensive that heat.
C. Because chemicals have smell/odor that might leave to dishes when use.
D. Because it is easy to prepare heat than chemical solution in sanitizing
dishes.

32.Why is it important to store and stack kitchen utensils in its proper place?
A. To prolong its shelf-life.
B. To keep it clean and shiny.
C. To avoid it from corrosion.
D. To protect utensils against vermin and other sources of contamination.

33.Why is it important to know the substitution of every ingredient?

A. For us to be expert in cooking.
B. To make the cooking convenient.
C. To have a perfect recipe with delicious taste.
D. For us not to cram especially if we are out of time.

34.What is the importance of measuring ingredients correctly especially in baking

cakes?
A. To have a best output.
B. To attract eaters or customers.
C. To have fluffy baked products.
D. To follow the golden rules in baking.

35.Why do we need to properly plan our kitchen floor plan?

A. To impress the workers.
B. To have a good kitchen floor plan.
C. To have a smooth kitchen work flow.
D. To save money in making our kitchen.
36.What type of kitchen lay-out would you recommend to a not so spacious kitchen?

Address: Rizal St. Cor. Peñaranda St., Surigao City

Telephone: (086) 826-82-16
 Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
A. Corridor C. L-shaped
B. Island D. U-shaped

37.Why is it better to cook raw chicken thoroughly than washing and cleaning it after
buying?
A. To preserve the fresh flavor of chicken.
B. To enjoy the delicious taste of the chicken.
C. To be aware of the possible mishaps to happen.
D. To kill and avoid the salmonella from spreading.

38.While cooking viand for supper, Andy keeps on entertaining chats on her
messenger. What is the possible thing to happen?
A. Andy will be popular.
B. The viand will be burnt.
C. Andy’s recipe will be delicious.
D. Andy will be praised by her mom for her behavior.

39.Why do fires often occur from kitchen appliances?

A. Because of clumsiness .
B. Because of overloaded circuits.
C. Because of using small voltage breaker.
D. Because of using high voltage appliances.

40.How would you describe a safe workplace?

A. It is well-ventilated.
B. It has a good lay-out.
C. It is made from concrete.
D. It has a good lay-out and clean premises.

41.What would happen if we will use a wrong cleaning agent for a specific utensil/tool
in the kitchen?
A. Dishes will corrode.
B. Cleaning will not be perfect.
C. Some of the dishes will be having rust.
D. Too much time will be consumed in cleaning.

42.Jenny stacks glasses by putting the glasses on her fingers that tends the glasses to
break. If you are in Jenny’s position, what changes would you make to avoid the
glasses from breaking?
A. Leave the glasses on the sink.

Address: Rizal St. Cor. Peñaranda St., Surigao City

Telephone: (086) 826-82-16
 Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
B. Get a tray and put all the glasses.
C. Stack glasses 1 glass per hand at a time.
D. Put gloves to prevent glasses from falling.

43.Ana bought 10 pieces of egg for P85.00. How much is the cost per egg?
A. 8 C. 8.75
B. 8.50 D. 9

44.How would you know the type of kitchen lay-out best suits to your kitchen?
A. By searching on the internet.
B. By determining the size of your kitchen.
C. By watching kitchen vlogs on the youtube.
D. By simply asking suggestions from friends.

45.What would you do to avoid falls in your kitchen?

A. Put a signage to wet area.
B. Always keep the area dry.
C. Mop the wet surfaces thoroughly.
D. Be careful in handling wet ingredients.

46.What would happen if you try to put water on fire?

A. Fire will stop.
B. Fire will continue.
C. Fire will become big.
D. Your range or stove will explode.

47.Most of the raw chickens from the market contain salmonella, how can you
minimize the salmonella from spreading?
A. Wash and cook the chicken thoroughly.
B. Cook the chicken thoroughly after buying.
C. Store chicken to the refrigerator after buying.
D. Wash the chicken properly and store in the refrigerator.

48.Marife is preparing foods for lunch, while cutting the vegetable, she accidentally
cuts her finger, what must she do to avoid the cut from bleeding?
A. Cover the cut with dry cloth.
B. Apply cream on the cut area.
C. Sip the cut area to stop it from bleeding.
D. Wash the cut area and cover with dry cloth.
49.How will you minimize and control hazards in the kitchen?
A. By keeping the kitchen dry.
B. By not using the kitchen regularly.
C. By keeping the kitchen neat and tidy.

Address: Rizal St. Cor. Peñaranda St., Surigao City

Telephone: (086) 826-82-16
 Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
D. By following the occupational health and safety procedures.

50.What will you do to avoid fire in your kitchen?

A. Put a fully-charged fire extinguisher.
B. Put a basin of water on the sink.
C. Be vigilant, and keep those things prone to fire away from the gas range.
D. positioned and secured everything in a safe manner before leaving the
kitchen.

ANSWER KEY
Grade 8 – Cookery

1. C 2. D

Address: Rizal St. Cor. Peñaranda St., Surigao City

Telephone: (086) 826-82-16
 Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
3. D 27.D
4. C 28.C
5. D 29.A
6. B 30.A
7. D 31.C
8. C 32.D
9. C 33.D
10.C 34.A
11.A 35.C
12.C 36.C
13.C 37.D
14.B 38.B
15.D 39.B
16.D 40.D
17.A 41.B
18.C 42.C
19.B 43.B
20.D 44.B
21.D 45.C
22.B 46.C
23.D 47.B
24.D 48.D
25.D 49.D
26.D 50.C

Address: Rizal St. Cor. Peñaranda St., Surigao City

Telephone: (086) 826-82-16