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  • Cookery - Grade 8 3Rd Quarter Examination

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    Honey Grace Caballes
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    This document appears to be a test for a Grade 8 cookery class. It consists of 50 multiple choice questions testing knowledge of kitchen tools, equipment, safety procedures, food preparation techniques, and basic math skills for tasks like calculating markups. The questions cover topics like identifying common kitchen tools, following safety protocols, using proper sanitation methods, and performing simple food-related calculations.

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    sample for cookery

    Original Title

    COOKERY

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    This document appears to be a test for a Grade 8 cookery class. It consists of 50 multiple choice questions testing knowledge of kitchen tools, equipment, safety procedures, food preparation techniques, and basic math skills for tasks like calculating markups. The questions cover topics like identifying common kitchen tools, following safety protocols, using proper sanitation methods, and performing simple food-related calculations.

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    © All Rights Reserved
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    900 views2 pages

    Cookery - Grade 8 3Rd Quarter Examination

    Uploaded by

    Honey Grace Caballes
    This document appears to be a test for a Grade 8 cookery class. It consists of 50 multiple choice questions testing knowledge of kitchen tools, equipment, safety procedures, food preparation techniques, and basic math skills for tasks like calculating markups. The questions cover topics like identifying common kitchen tools, following safety protocols, using proper sanitation methods, and performing simple food-related calculations.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    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

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