Technology and Livelihood Education 7/8

QUARTERLY ASSESSMENT
COOKERY
Name: _____________________________________ Grade & Sec: ____________________
School: _______________________________

LEARNING AREA LEARNING COMPETENCIES

Utilize appropriate kitchen tools, equipment
and paraphernalia (7/8UT-0a-1)

Maintain appropriate kitchen tools, equipment

and paraphernalia

TLE 7/8 COOKERY Carry out measurements and calculations in a

required task (TLE_HECK7/8PM-0d-4)

Calculate cost of production (TLE_HECK7/8PM-

0e-5)

Importance of Occupational Health and

Safety Procedures

MULTIPLE CHOICE
Directions: Identify types of tools, equipment and paraphernalia. Choose the letter
of the best answer and write it before each number.

1. Essential for various tasks from cleaning vegetables to straining pasta.

A. colanders B. cutting boards C. dredgers D. flippers

2. Used to grate, shred, slice and separate foods such as carrots, cabbage
and cheese.
A. funnel B. double boiler C. grater D. garlic press

3. Used to peel and onion and slice a carrot.

A. handy poultry and roasting tools C. kitchen shears
B. kitchen knives D. peeler

4. Used for serving soup or stews. It is also used to remove or skim off fat from
soup and stew.

A. serving tongs B. soup ladle C. serving spoon D. seafood tools

5. Used to chop, blend mix, whip, puree, grate and liquify all kinds of food.

A. microwave B. blender C. refrigerator D. whisks

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CLASSIFYING
Directions: Classify the types of appropriate cleaning tools and equipment based
on their uses. Choose the letter of the best answer.
6. Which one is a cleaning equipment?

A. Soft broom B. Floor Polisher C. Detergents D. Trash Bins

7. Choose the floor cleaning tool.

A. Carpet Sweeper C. Mop and Wringer

B. Solvent Cleaners D. Hand gloves

8. This is a chemical cleaning supply.

A. All-purpose cleaning cloth C. Grouting Brush

B. Dishwashing Soap D. Scouring Pad

9. These are used on mineral deposits and other soils that detergent cannot
remove.

A. Acid Cleansers C. Other Cleaning Tools

B. Chemical Cleaning Tools D. Cleaning Equipment

10. The other cleaning tools group, except one.

A. acid cleansers C. grouting brush

B. hand glove D. trash bins with plastic

FILL IN THE BLANK

Direction: Maintain appropriate kitchen tools, equipment and paraphernalia.
Choose the letter of the best answer to complete the sentence.

11. _____________ can quickly become the perfect breeding ground for
bacte- ria and germs, particularly when you are cooking for a commercial
opera- tion.

A. cabinet B. laboratories C. kitchens D. stockrooms

12. Failure to adequately _________ and sanitize any food contact surfaces
can lead to food- borne illnesses.

A. remove B. familiarize C. clean D. repair

13. Every establishment must be equipped with appropriate cleaning tools and
equipment to ensure ________ and care of the things in the kitchen.

A. safety B. cleanliness C. income D. maintenance

ANALYSIS
Direction: Select various types of chemicals for cleaning and sanitizing
kitchen tools, equipment and paraphernalia. Choose the letter of the best
answer.

14 - 15. Maria sells fried itik in her town. Right every after she closes the store
stand, she makes sure that the carajay, turner, trays and tongs are hang clean in
the stock room. What chemical for cleaning she may use? Choose two letters
for the best answer.
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 A. baking soda C. scouring pad
B. dishwashing liquid D. bar soap

ABBREVIATIONS
Direction: Give the abbreviations and equivalent of measurements. Write your
answer on the line next to the unit

16. cup - _____ 18. gram - _____

17. tablespoon - _____ 19. pounds - ______

MEASURING INGREDIENTS
Direction: Measure ingredients based on the pictures below. Write the letter of
your answer on the line next to each number.
20. ________

A. 1 cup of liquid
B. 1 ounce of liquid
C. 1 pint of liquid
D. 1 liter of liquid

21. ________
A. 1 teaspon of sugar
B. ¼ teaspoon of sugar
C. ½ teaspoon of sugar
D. 1/3 teaspoon of salt

22. ________
A. 1 pail of corn
B. 1 bushel of corn
C. 1 dozen of corn
D. 1 pack of corn

23. ________
A. 1 kg of rice
B. ¼ kg of rice
C. ½ kg of rice
D. ¾ kg of rice

CONVERSION
Direction: Convert systems of measurement according to recipe requirement.
Copy your answers from the choices below.

Choices: 16 tablespoons, 3 teaspoons, 1000 grams, 16 ounces, 4 cups

24. 1 cup = ____________

25. 1 tablespoon = _____________

26. 1 kilo = ______________

27. 1 pound = _______________

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 SUBSTITUTION OF INGREDIENTS
Direction: Perform substitution of ingredients. Choose the letter of the best
answer.

Choices: cream, baking soda, sugar, butter

28. baking powder - ____________________
29. honey - ______________________
30. oil - _______________________

MATCHING TYPE
Direction: Discuss principles of costing. Write the letter of your answer on the space before
each number.
A B
31. It refers to the difference between the
the selling price of good or service and its A. Peso Mark-up =
cost. Selling Price –
Purchase Cost

32. The formula to get peso mark-up B. Selling Price =

Purchase Cost +
33. Calculate peso mark-up based on Peso Mark-up
selling price
C. Purchase Cost =
34. Calculate the selling price Selling Price – Peso MU

D. Percentage MU =
Peso Mark-up / Selling
Price x 100
E. Mark-Up
COMPUTATION
Direction: Compute cost of production

35. - 40 Calculate Peso Mark-Up (6 points)

Given: Selling Price = Php 23.00
Purchase Cost = 13.00
Peso Mark-Up = ?

Show FORMULA and COMPUTATION below

Formula: Peso Mark-Up = Selling Price – Purchase Cost
( 35-36 )_____________ = (37-38)____________ - (39-40)______________

41. - 45 Calculate the Purchase Cost (5 points)

Given: Selling Price = 23.00
Peso Mark-Up = 3.00
Purchase Cost =?
FORMULA: Purchase Cost = Selling Price – Peso Mark-Up
(41-42) _________ = (43-44) _______ - ( 45) _________

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TRUE OR FALSE ( T or F )
Direction: Recognize the importance of OSH.
Write T if the sentence is correct and F if wrong on the left space provided.
46. Occupational safety deals with all aspects of
physical, mental and social health and safety in a
workplace.
47. Do not work closely to hot fryers when the floor is wet.
48. Extinguish hot oil/grease fires by using a
class K fire Extinguisher.
49. Do not move or strain hot oil containers; wait until the oil is cool!

50. Never reach into appliances like mixers and

blenders while they're running.
51. Correct level of grease and temperature must be observed when deep
frying.
52. Caution must be observed when working with hot oil or objects.
53. Clear up spillage promptly and post warning notices after people leave.
54. Washed utensils are to be dried by towel after manual dishwashing.

55. Hot-holding equipment include only steam tables and hot cabinets.

SIGNAGES
Directions: Write the meaning of the following signages on the numbers
provided below. Choose your answers from the words below the signages.

56. 57. 58. 59. 60.

56.
57.

58.

59.

60.

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TLE 7/8 - COOKERY

ANSWER KEY

MULTIPLE CHOICE

1. A 29. sugar
2. C 30. butter
3. D
4. B MATCHING TYPE

5. B 31. E
CLASSIFYING 32. A

6. B 33. C

7. C 34. B

8. B

9. A 35-36 Php 10.00

10. A 37 – 38 Php 23.00

FILL IN THE BLANK 39 – 40 Php 13.00

11. C

12. A 41-42 Php 20.00

13. A 43- 44 Php 23.00

14. B 45. Php 3.00

15. D
ABBREVIATION TRUE OR FALSE

16. C or c. 46. T

17. tbsp. or T 47. T

18. g 48. T

19. lbs. 49. T

MEASURING INGREDIENTS 50. T

20. A 51. T

21. A 52. T

22. B 53. F

23. A 54. T
CONVERSION 55. F

24. 16 tbsps. 56. Electrical Hazard

25. 3 tsps. 57. Flammable

26. 1000 grams 58. Do not touch

27. 16 ounces 59. Wearing protective

28. baking soda gear

60. No Smoking