POSTTEST

TLE 8/Cookery Exploratory

SY 2019-2020

Name: ________________________________________ Section: ____________ Date: __________Score: ____________

Direction: Read the following statements carefully. Write the letter of the correct answer.
_____1. Merl is making a cheese mammon. She wants to put cheese as topping. Which kitchen tool will she use?
A. Funnel B. Grater C. Paring Knife D. Fork
_____2. Jyan Is preparing a meal and she wants to use a board to cut the carrot into a cube shape. Which appropriate
kitchen tool she use?
A. Cutting board B. Measuring Cup C. Clever Knife D. Kitchen Shears
_____3. Which of the following is a material used for salad making and dessert that needs great care to ensure long shelf
life?
A. Glass B. Aluminum C. Cast Iron D.Stainless Steel
_____4. Grade 8 students are doing their measuring activity for their TLE class. Their teacher assigns them to measure
flour, sugar and baking powder. What kitchen tool is essential in measuring?
A. Bowl B. Glass C. Measuring Cup and Spoon D. Strainer
_____5. Mrs. Sabio is health conscious, she like to drink puree fruit juices which she makes by her self. Which kitchen
equipment is essential for her?
A. Refrigerator B. Electric blender C. Microwave oven D. Freezer
_____6. Which kitchen tool is essential for various tasks from cleaning vegetables to straining pasta?
A. Cast Iron B. Skimmer C. Colander D. Double Boiler
_____7. Xyzel plans to cook a roasted chicken. Which kitchen equipment is needed to roast a chicken?
A. Streamer B. Pressure Cooker C. Oven D. Double Boiler
_____8. Which is a process of removing food and other types of soil from a surface, such as a dish, glass, or cutting
board?
A. Sanitizing B. Cleaning C. Disinfecting D. Sterilizing
_____9. Mrs. Sabio finds it hard to remove tough soils from the use pots and pans. It does not respond to different
cleaning agents she uses. If you will help her which of the following will you recommend to solve her problem?
A. Abrasives B. Acid Cleaners C. Detergents D. Solvent Cleaners
____10. The following are proper ways of washing dishes EXCEPT one. What is that?
A. Scrape all the large pieces of food on the dishes and place them in a compost bin or garbage can.
B. Stack the dishes in the proper order namely: glassware, silverware, chinaware, and utensils.
C. Fill the sink with water and add a considerable amount of acid solvent.
D. Wash the lightest soiled items first.
____11. Which of the following is the proper order in washing the dishes?
A. Chinaware, utensils, silverware, glassware C. Silverware, chinaware, glassware, utensils
B. Utensils, silverware, glassware, chinaware D. Glassware, silverware, chinaware, utensils
____12. The following describe proper storage of washed utensils EXCEPT one. What is that?
A. Washed utensils should be stored in a wet place adequately protected against vermin and other sources
of contamination.
B. Cups, bowls, and glasses shall be inverted for storage.
C. When not stored in closed cupboards or lockers, utensils and containers shall be converted or inverted
whenever practicable. Utensils shall be stored on the bottom shelves of open cabinets below the working
top level.
D. Racks, trays and shelves shall be made of materials that are imperious, corrosive resistant, non-toxic,
smooth, durable and resistant to shipping.
____13. Which is hygienic kitchen operation such that food contamination is avoided.
A. Cleaning B. Sanitizing C. Storing and Stacking D. Disinfecting
____14. Labelling the bottles and packing with the purchase date. This will not help you determine whether or not the
content are still in good condition. This statement is __________.
A. quite true B. slightly false C. not false D. not true
____15. Which of the following is the proper order in stacking glassware?
I. Do not crowd the glassware together since it may increase dangers of scratching or breaking.
II. Stemware should be stored upright, on its bae, and not stacked if placed on a shelf, or held upside down
in a stemware rack.
III. If you display glassware use special stemware rack, designed for champagne flutes, wine glasses, other
special stemware to keep them clean and safe between uses.
A. I, II, III B. II, III, I C. III, I, II D. I, III, II
____16. Fatima is doing her assignment in cookery class and she asks her mother how many oz of margarine there are in
1 kilo? What is the answer?
A. 23 oz B. 32 oz C. 43 oz D. 31 oz
____17. In cookery class the teacher instructed the students to measure ¼ cup of oil and convert it to ml. What is ½ cup
of oil in ml?
A. 60 ml B. 75 ml C. 125 ml D. 70 ml
____18. What is the equivalent measurement of 1 oz of ground pepper to grams?
A. 15 g B. 30 g C. 45 g D. 60 g
____19. Which measuring device is used mainly for measuring dry ingredients such as spices, seasonings and baking
powders?
A. Measuring Cups B. Weighing scale C. measuring Spoon D. Thermometer
____20. Which measuring devices is used mainly for measuring both dry and liquid ingredients?
A. Measuring Cup B. Weighing Scale C. Measuring Spoon D. Thermometer
____21. Teacher Norma gives a drill activity in conversation of measurement, she asks her students how many
tablespoon of vanilla in 15 ml? What is the answer?
A. 2 B. 1.5 C. 1 D. 3
____22. TJ’s Café introduced their latest menu Baby Back Ribs with Bechamel Sauce. One serving product costs Php
285.00 and 25% is their markup percentage. Considering the cost of the product which is Php 285.00 with 25%
markup percentage. What would be the selling price?
A. Php 357.25 B. Php 356.00 C. Php 354.75 D. Php 358.00
____23. Genevie will make a Chicken Inasal. Her total fixed costs are Php 500.00, her variable costs are Php 1,000.00 and
she produced 40 pcs. What will be the unit costs using this formula Unit Cost = Total amount of her fixed and
variable cost/Total Number of Units Produced?
A. Php 37.50 B. Php 38.25 C. Php 40.00 D. Php 39.50
____24. Lance Catering services received total sales price of Php 300,000.00 for the month and their total expenses Php
246,000.00. How much profit was generated?
A. Php 50,000.00 B. Php 54,000.00 C. Php 53,500.00 D. Php 46,000.00
____25. If the Fish Steak selling price is Php 300.00 per serving and the cost of the product is Php 245.00. what is the
markup percentage using this formula? Markup= (Sale price/Cost)-1
A. 21% B. 23% C. 22% D. 20%
____26. Jollibee selling price of one Hot and Spicy family size Spaghetti is Php 290.00 and the cost of the product is Php
240.00. considering that the mark up is a result of the cost deducted from the selling price, what would be the
mark up price of one serving family size Spaghetti?
A. Php 49.00 B. Php 50.00 C. Php 50.25 D. Php 49.99
____27. Morales’s Family is an extended family. They use to have get-together every weekend. Which kitchen layout is
essential for them?
A. Corridor Kitchen B. G Shape Kitchen C. U Shape Kitchen D. Sigle Shape Kitchen
____28. Which part of the home is known as the most active area?
A. Bathroom B. Living Room C. Bed Room D. Kitchen
____29. Which type of kitchen is most suitable for large families?
A. L Shape B. Island Shape C. U Shape D. G Shape
____30. Which kitchen shape is one of the most flexible and most popular? It provides a compact triangle.
A. L Shape B. Island Shape C. U shape D. G Shape
____31. In which part of the kitchen work station we can find the refrigerator and the pantry?
A. Preparation B. Storage C. Clean-Up D. Serving
____32. How do you layout a kitchen?
A. Reduce traffic
B. Always put the stove on an Interior Wall
C. Make sure the kitchen Island is close or near
D. Keep horizontal storage in mind
____33. The following are the principles of the Kitchen Work Triangle EXCEPT one. What is it?
A. Kitchen designs focuses on two kitchen items
B. No leg of the triangle should be less than 4 ft or more
C. The sum of all sides of the triangle should be between 13 ft and 26 ft
D. Kitchen designs focuses on three kitchen items
____34. Understanding the basic principles of kitchen layout will help take much of the mystery out of the design
process. What is the most basic principles of kitchen layout?
A. Work design B. Work simplification C. Work process D. Work triangle
____35. The following are ways to avoid cuts upon using kitchen knives EXCEPT one. What is it?
A. Hold the knife correctly and firmly.
B. Work on a clean and clear-cutting board.
C. Use the correct knife for the job.
D. Ensure the cutting surface is not stable and likely to slip or slide on the bench during the cutting action.
____36. Which is a condition of being protected from or unlikely to cause danger, risk and inquiry?
A. welfare B. Health C. Safety D. Precaution
____37. What is the meaning of OHSS?
A. Occupational Health and Safety standards C. Operational Health and Safe Standards
B. Occupational Health and Save Standards D. Occupational Health and Standardizations
____38. Point Point Restaurant is applying for the Safety and Sanitation permit to ensure the strict compliance of health
practices and policies to protect customers from food poisoning and accidents. Which department of the
government responsible for the issuance of the Safety and Sanitation Permit?
A. DOLE B. DTI C. BIR D. DOH
____39. Industry needs to take care of the health of the kitchen staff through the following EXCEPT one. What is it?
A. Give them meal breaks C. Give nutritious meal, if this is provided.
B. Provide them regular health check-ups. D. Give them more overtime to earn more for their medicine.
____40. The agency monitors the effects of food on the health of individuals is the department of _____________.
A. Science and technology B. Trade and Industry C. Health D. Agriculture
 POSTTEST
TLE 7/Household Services Exploratory
SY 2019-2020

Name: ________________________________________ Section: ____________ Date: __________Score: ____________

Direction: Multiple Choice. Read the statements carefully. Write the letter of the correct answer.
_____1. Which is a condition of being protected from our unlikely to cause danger, risk and inquiry.
A. Welfare B. Health C. safety D. Precaution
_____2. The following are ways to avoid cuts upon using knives Except one. What is it?
A. Hold the knife correctly and firmly
B. Work on a clean and clear-cutting board
C. Use the correct knife for the job
D. Ensure the cutting surface is not stable and likely to slip or slide on the bench during the cutting action.
_____3. Accidents and injuries that may occur in any place vary greatly these can be prevented by people by thinking
what they are doing, understanding the task, using common sense, and not fooling around. This statement is
A. quite true B. slightly true C. true D. false
_____4. What is the meaning of OHS?
A. Occupational Health and Safety C. Occupational Health and Standards
B. Occupational Health and Save D. Occupational Health and Standardizations
_____5. Jollibee is applying for the Safety and Sanitation permit to ensure the strict compliance of health practices and
policies to protect customers from food poisoning and accidents. Which department of the government is
responsible for the issuance of the Safety and Sanitation Permit?
A. Department of Labor and Employment C. Bureau of Internal Revenue
B. Department of Trade and industry D. Department of Health
_____6. Industry needs to take care of the health of the kitchen staff through the following EXCEPT one: What is it?
A. Give them meal breaks C. Give nutritious meal, if this is provided
B. Provide them regular health check up D. Give them more overtime to earn more for their medicine.
_____7. Your younger sister accidentally swallowed poison. Which first aid treatment should you do?
A. Read the label of the poisonous material. C. Give her a glass of water or any fruit juice.
B. Remove anything remaining in the mouth. D. Give her a spoonful sugar or any kind of sweets.
_____8. The Philippine Occupational Health and Safety Standards consider the following as hazardous workplaces
EXCEPT one. What is it?
A. When work exposes the workers to contaminants.
B. When workers are engaged in construction work.
C. When workers are engaged in the manufacture of explosives.
D. When workers are engaged computer-related work.
_____9. Touching a direct flame can cause _________________________.
A. Cut B. Burn C. Fire D. Fall
____10. Falling and slipping can be prevented by the following EXCEPT one. Which one?
A. Wipe up quickly spilled water. C. Minimize use of water to avoid spillage.
B. Use boots or appropriate working shoes. D. Repair missing tiles.
____11. It is an activity where a person can fall.
A. Body Stressing B. Chemical Hazards C. Gravity D. Psychological Hazards
____12. This may have adverse effects on human reproduction.
A. Impact Hazards B. Gravity Hazards C. Mechanical Hazards D. Psychological Hazards
____13. This can be powder, dust or vapors that have potential to impair health.
A. Chemical Hazard B. Impact Hazard C. Mechanical Hazard D. Psychological Hazard
____14. Activities that can cause a person to slip, trip, or fall at same level.
A. Body Stressing B. Chemical Hazard C. Gravity D. Mechanical Hazard
____15. There are other several causing fire, they are as follows except from one.
A. Overheated appliances C. Lighted candles
B. Worn-out electrical connection D. Sudden surge of electricity
____16. Fire drills are conducted at the frequencies specified by the Fire Code and involve all of the following activities
EXCEPT one.
A. Fore alarm
B. Supervisory staff operates emergency system
C. Shouting aloud
D. Occupant participation is taken into account
____17. This refers to precaution that are taken to prevent or reduce the likelihood of a fire that may result in death,
injury, or property damage.
A. Fire safety B. Fire Drill C. Earthquake D. Earthquake Drill
____18. It is the shaking and vibration at the surface of the earth resulting from underground movement along a fault
plane or from volcanic activity.
A. Shaking B. Vibration C. Earthquake D. Volcanic Eruption
____19. The following are the general directions for First Aid EXCEPT from one.
A. Give immediate action C. Plan Action to be taken
B. Access the situation D. Don’t panic
____20. During the earthquake observed the following EXCEPT from one.
A. Run B. Drop C. Hold On D. Cover
____21. Fatima is doing her assignment in TLE class and she asks her mother how many oz of detergent there are in 1
kilo? What is the answer?
A. 23 oz B. 32 oz C. 43 oz D. 31 oz
____22. In TLE class the teacher instructed the students to measure ¼ cup of Baking Soda and convert it to ml. What is ½
 cup of baking Soda in ml?
A. 60 ml B. 75 ml C. 125 ml D. 70 ml
____23. What is the equivalent measurement of 1 oz of Talcum Powder to grams?
A. 15 g B. 30 g C. 45 g D. 60 g
____24. Which measuring device is used mainly for measuring dry ingredients?
A. Measuring Cups B. Measuring Scale C. Measuring Spoon D. Thermometer
____25. Which measuring device is used mainly for measuring both dry and liquid?
A. Measuring Cup B. Weighing Scale C. Measuring Spoon D. Thermometer
____26. Teacher Norma gives a drill activity in conversation of measurement, she asks her students how many
tablespoon of water in 15 ml? What is the answer?
A. 2 B. 1.5 C. 1 D. 3
____27. It is used to hold water or any liquid solution used in cleaning.
A. Bucket B. Dustpan C. Waste Container D. Tools
____28. Which of these cleaning tools is commonly used to scoop the dirt and waste on the floor?
A. Bucket B. Broom C. Dustpan D. Waste Container
____29. Which of these devices that uses an air pump to create a partial vacuum to suck up dust and dirt?
A. Floor Buffer B. Floor Polisher C. Floor Mop D. Vacuum Cleaner
____30. Water is the universal solvent. This statement is ______________.
A. True B. Quite true C. False D. Slightly false
____31. They are devices used to achieve a task but not consumed during the process.
A. Bucket B. Gloves C. Tools D. Waste container
____32. A garment which covers the whole hand is ____________.
A. Glove B. Hand Towel C. Net D. Thimble
____33. There is one important way to follow the rules and to manage the safe use and maintenance of tools and
equipment. This is to _____________________.
A. Assess and control the risks. C. Limiting Risks
B. Risk assessments that cover the setting up D. Control over potential hazards
____34. By limiting risks in this way, employer have some control over potential hazards, specially employers should:
A. Ensure that systems control have appropriate warning devices.
B. Not insist staff wear PPE.
C. Use any appliance that is defective
D. Use electrical equipment in any surfaces.
____35. The following are General Rules in the Use of cleaning equipment Except one. What is it?
A. Place guards on machinery to protect fingers and limbs.
B. Handle equipment with care and make sure it does not bump on hard surfaces.
C. Follow manufacturer’s operating instruction.
D. Schedule a regular check-up of equipment to prevent serious breakdown.
____36. Which methods of sanitizing uses heat to sanitize surfaces-steam, hot water, and hot air?
A. Chemical B. Heat C. Radiation D. Water
____37. Which of these lines use to show the sign of an object with a numeric value, usually terminates with arrow
heads or tick markings?
A. Construction line B. Center line C. Dimension line D. Hidden line
____38. Which of these show layouts of telephone point?
A. B. C. D.
____39. An architectural symbol incline with arrow head at the higher side.
A. B. C. D.
____40. An architectural drawing symbols for 1 gang light switch.
A. B. C. D.