Liceo de Davao

Briz District, Tagum City

FIRST GRADING EXAMINATION

T.L.E 7 (COOKERY)
Name : __________________________________ Score: ___________
Teacher : __________________________________
I. Direction. Write the letter of the correct answer in the ANSWER SHEET.
1. An art and science of preparing food for consumption by using heat.
A. Technology C. Industrial Arts
B. Cookery D. Practical Arts
2. The main task of a restaurant manager_____________.
A. makes decisions on menus and day to day offerings.
B. manages, leads and supervises the restaurant operations.
C. cooks and prepares large amount of food for events and parties.
D. prepares the food for photography in books and other publications.
3. A kind of job that oversees the daily operations of restaurant and hotel kitchens.
A. Restaurant Manager C. Front Office Agent
B. Restaurant Cook D. Executive Chef
4. Putting up your own business requires a lot of patience, integrity and dedication.
A. Hardworking C. Committed
B. Risk taker D. Persistence
5. A characteristic of a person who is forward looking.
A. Goal oriented C. Risk taker
B. Persistence D. Committed
6. This is a tool use to peel off the outer skin of fruits and vegetables.
A. Peeler C. Grater
B. Knife D. Spoon
7. Used to protect counter tops while cutting and chopping food.
A. Cooling rack C. Whisk
B. Cutting board D. Food turner
8. Used for mashing cooked potatoes and other soft cooked vegetables.
A. Peeler C. Serving spoon
B. Knife D. Potato masher
9. These utensils measure large amounts of food such as flour, sugar or brown sugar.
A. Measuring glass C. Graduated spoon
B. Measuring spoon D. Household scale
10. Used to scrape the ingredients down from the sides of mixing bowls.
A. Rubber scrapper C. Spoons
B. Spatula D. Food tongs
11. These utensils are used to grab and lift objects.
A. Spatula C. Food tongs
B. Turner D. Spoon
12. Add air to ingredients to make them light and fluffy, or stir thin sauces and batters.
A. Pastry blender C. Spatula
B. Mixer D. Whisk
13. The following are uses of graters EXCEPT
A. Grate C. Shred
B. Drain D. Slice
14. These utensils are essential for various tasks from cleaning vegetables to straining pasta or
contents.
A. Strainer C. Graduated spoon
B. Funnels D. Whisk
15. Used to measure small amounts of both liquid and dry ingredients.
A. Spoons C. Measuring spoons
B. Peeler D. Serving spoons
16. It is a term which means anything that may cause injury or ill.
A. Hazard C. Chemical
B. Risk D. Illness
17. What type of hazard includes floors, work areas, steps, fire, slippery surface, poor lighting
and ventilation?
A. Physical C. Chemical
B. Ergonomic D. Biological
18. It is a hazard that contains substances such as acids or poisons and those that could lead to
fire and explosion, cleaning agents and dust.
A. Physical C. Chemical
B. Ergonomic D. Biological
19. This hazard includes bacteria, viruses, moulds, insects, animals, plants and fungi.
A. Physical C. Chemical
B. Ergonomic D. Biological
20. A kind of hazard that is due to repeated motions that cause fatigue or stress.
A. Chemical Hazard C. Physical Hazard
B. Biological Hazard D. Ergonomic Hazard
21. This classification of hazard happens when you accidentally inhale gases or fumes from
chemical agents.
A. Chemical Hazard C. Physical Hazard
B. Biological Hazard D. Ergonomics Hazard
22. This hazard is present when people who work with animals, animal products or animal
wastes have a greater risk of infection.
A. Chemical Hazard C. Physical Hazard
B. Biological Hazard D. Ergonomics Hazard
23. What hazard is being shown when raw meat is on a counter for long period of time?
A. Chemical Hazard C. Physical Hazard
B. Biological Hazard D. Ergonomics Hazard
24. Mark had an injury because of improper lifting technique. What hazard is implied?
A. Chemical Hazard C. Physical Hazard
B. Biological Hazard D. Ergonomics Hazard
25. Sean accidentally fall on the floor because of the spilled liquid on it. What hazard is being
shown?
A. Chemical Hazard C. Physical Hazard
B. Biological Hazard D. Ergonomics Hazard
26. Which is the correct order in cleaning the gas stove?
A. Cleaning the stovetop, preparing the stove for cleaning, cleaning the burners
B. Preparing the stove for cleaning, cleaning the burners, cleaning the stovetop.
C. Preparing the stove for cleaning, cleaning the stovetop, cleaning the burners.
D. Cleaning the burners, cleaning the stovetop, preparing the stove for cleaning
27. Which of the following should be thrown out from the refrigerator?
A. Expired
B. Inedible
C. Moldy
D. All of the above
28. When we clean the refrigerator, we should never wash the glass shelf with hot water. The
reason for this is;
A. The hot temperature will melt the glass.
B. The hot temperature will damage the glass quality.
C. The glass shelf is difficult to wash if hot water is used.
D. The sudden temperature change could break the glass.
29. The following can be used to clean the inside of the refrigerator EXCEPT;
A. Toothpaste
B. Detergent with downy
C. Baking soda and hot water solution
D. Vinegar and hot water solution
30. Which of the following can be used in cleaning the refrigerator gasket?
A. Pure bleach
B. Pure Vinegar
C. ½ cup water and ½ cup vinegar solution
D. ½ cup vinegar and ½ cup bleach solution
31. Clearing the deck in the kitchen means _________.
A. wiping down dust and crumbs.
B. cleaning the corners of the cabinet.
C. putting all the dirty dishes in the dishwasher.
D. putting away all of the items that do not belong in the kitchen.
32. When cleaning the kitchen premises, which part of the kitchen should be cleaned first?
A. Sink C. Floor
B. Deck D. Countertops and stovetop
33. When cleaning the kitchen premises, which part of the kitchen should be cleaned last?
A. Sink C. Floor
B. Deck D. Countertops
34. Which of the following are components of diluted vinegar solution used for cleaning and
sanitizing?
A. Vinegar, salt, warm water
B. Vinegar, warm water, sugar
C. Vinegar, dish soap, sugar
D. Vinegar, warm water, dish soap
35. Which of the following can be used to absorb odour and keep kitchen smelling fresh?
A. Baking soda C. Iodized salt
B. Brown sugar D. Baking powder
36. Stack pots and pans should be placed _________.
A. on the countertops. C. in the lower cabinet near the stove.
B. on top shelves of cabinets. D. in the lower cabinet under the sink.
37. Trash bags, cleaning solutions, extra dish soap and detergent should be placed ________.
A. on the countertops. C. in the lower cabinet near the stove.
B. on top shelves of cabinets. D. in the lower cabinet under the sink.
38. Breakable items like glass plates should be kept ________.
A. on the countertops. C. in the lower cabinet near the stove.
B. on top shelves of cabinets. D. in the lower cabinet under the sink.
39. If items in the cabinet are stored according to kind, which of the following DOES NOT
belong to the group?
A. Milk C. Cooking oil
B. Vinegar D. Soy sauce
40. Which group of kitchen tools and equipment is CORRECT when storing and stacking them
in the cabinet?
A. Plates bowls, knife
B. Measuring spoon, sifter, baking pan
C. Electric mixer, blender, oven toaster
D. Wooden ladle, chopping board, weighing scale

ANSWER KEY: 6. A 13. D

7. B 14. A
1. B 8. D 15. C
2. B 9. D
3. A 10. A
4. B 11. C
5. A 12. D
 35. A
36. D
37. D
38. B
39. A
40. C

16. A
17. A
18. C
19. D
20. D
21. A
22. B
23. B
24. D
25. C
26. C
27. D
28. D
29. B
30. C

31. D
32. B
33. C
34. D