Periodical COOKERY 8

Republic of the Philippines
Department of Education
REGION III
SCHOOLS DIVISION OF BULACAN
GAT FRANCISCO BALAGTAS HIGH SCHOOL
TLE 8 (COOKERY)
Quarter 1
MULTIPLE CHOICE: Choose the letter of the correct answer. Write you answer on a
separate sheet of paper.
1. The art, technology, science and craft of preparing food for consumption by using heat.
a. Baking b. Cookery c. Broiling d. Decorating
2. In cooking, it ensures that food is safe, all the micro-organisms are destroyed. What does
it mean?
a. Food is safe for human consumption c. Food is nutritionally cook
b. Food is processed d. Food is treated with preservative
3. Learning to cook will help you____________;
a. Familiarized the different ingredients c. Helps you travel abroad
b. Understand the world of cultures, customs and flavors d. become healthy
4. Individuals who are inclined into cooking and entrepreneurship can diversify their skills
by working in a certain field like;
a. Decorator b. Designer
c. Manager d. Caterer
5. Chef, food manager, food supervisor, menu planner is some of the examples of career
related to;
a. Food management b. FBS
c. Cookery d. Baker
6. An incredibly simple, yet powerful tool to help develop your business strategy, whether
you’re building a start-up or guiding an existing company.
a. SWOT analysis b. Entrepreneurial skill
c. Tips d. Procedures
7. It refers to favorable external factors that could give an organization a competitive
advantage.
a. Threat b. Weaknesses
c. Opportunities d. Failures
8. S in SWOT stands for _______;
a. Service b. Social
c. Security d. Strength
9. What is the most difficult part of the SWOT analysis?
a. Analyzing b. Opportunities
c. Evaluating d. Threats
10. What is the last part in making SWOT analysis?
a. Draw conclusion b. Finding weaknesses
c. Problem solving d. Result
11. The following are the causes of accident except for one. Which one?
a. people themselves
b. organized work area
c. defective tools and equipment
12. Safety procedure, practices in the workplace contribute to:
a. high rates of accident
b. good employee morale
c. employee dissatisfaction
d. increase of insurance and other operating cost
13. Which of the following is not a personal hygiene practice?
a. Keep your hands always clean and nails cut short
b. Wearing of comfortable clean clothes
c. Use of PPE when working
d. Having a ring on finger while working with food
14. All these describe the working environment that is conductive to safety and
health EXCPET for one. Which one?
a. Clean floor area free from waste and grease
b. Clean cabinets, dry and closed tightly to keep away rodents and insects
c. A well fixed electrical connections
d. Defective lighting and ventilation facilities
15. Which of the following could be avoided due to carelessness?
a. Slips
b. Burns
c. Electric shock
d. Stress
16. Fixing electrical wiring prevents the danger of.
a. falls c. electric shock
b. Collison d. burns
17. Always wipe up spills on the floor to avoid.

a. burns c. electrocution
b. slip d. cuts o wounds
18. Who should be kept out to avoid food.
a. old persons c. disable
b. those who are ill d. children
19. The worker should be guided to proper storage of this items to avoid accident or even
death. What item are referred to?
a. detergents c. condiments
b. chemicals d. cutlery
20. Which foster a no-negligence environment that thrives on participative behavior
a. whistle blowing c. giving instruction
b. reporting d. observance of silence
21. It refers to light and handy materials in the kitchen.
a. equipment b. accessories
c. tools d. decorations
22. A tool that has a measurement indicated on it like 1, ½, ¼ used to measure dry
ingredients in small quantity.
a. dietetic scale b. measuring spoon
c. measuring cup d. food thermometer
23. It is used to flatten the dough.
a. rolling pin b. wooden spoon
c. spatula d. grater
24. It is generally large enough utensil to allow for easy mixing and yeast rising.
a. mixing bowl b. sauce pan
c. muffin pan d. griddle
25. Kitchen knife is used for chopping large quantities of food while paring knife is used for
a. removing the skin of fruits and vegetables c. used for eating steak foods
b. used for cutting dough d. used as garlic presser
26. Which of the following does not belong to the group?
a. oven b. blender
c. rice cooker d. rubber scraper
27. An equipment necessary in preventing bacterial infections, it has special compartment
for meat, fruits and vegetables to keep the moisture content of each type of food.
a. cabinet b. oven toaster
c. dish rack d. refrigerator
28. It is used to remove muffins from pans, spread sandwich fillings, put icing on cakes and
turn cookies.
a. knife b. sifter
c. spatula d. mixing spoon
29. Ashley wanted to beat egg, what kitchen tool she will use?
a. fork b. wire whip
c. ladle d. rubber scraper
30. Milk, juice and water are measured in;
a. measuring spoon b. weighting scale
c. glass d. measuring cup
31. What tool you will use to separate coarse particles from sugar and flour?
a. strainer b. grater
c. shredder d. pastry brush
32. Lyn is planning to prepare fish ball. How could she assure that her fish ball has an equal
weight? What proper tool will be used?
a. measuring cup b. measuring spoon
c. dietetic scale d. ruler
33. These are tools used in baking cakes. They come in different sizes and shapes such as
round, rectangular, square, loaf shaped, heart shaped, and tube.
a. muffin pans b. cake pans
c. teflon d. griddle
34. What is the proper utensil to be used for cooling foods?
a. utility plate b. wire rack c. tray d. chaffing dish
35. A tool used in cooking meat and vegetables as well as fillings for pies, bread, and other
baked products.
a. sauce pan b. bowl c. kettle d. frying pan
36. How many tables spoon in 2 cups?
a.16 T b. 8T c. 32T d.4T
37. How many cups in 8T?
a.¼ C b. ½ C c. ¾ C d. 1cup
38. How many pint in 2 cups?
a.i b. ½ c. 2 pint d. ¾
39. Rice measured by filling the cup to overflowing, level- off with____.
a.spoon b. fork c. spatula d. hands
40. All ingredient are liquids except:
a. cocomilk b. oil c. vinegar d. sesame seeds
41. What is meant by PPE?
a. personal protective equipment c. personal property equipment
b. protective personal education d. practice personal exercise
42. What is the purpose of PPE?
a. for fashion purposes b. inner part cover
c. protect workers from being affected by certain hazards d. outfit of the
day
43. Which of the following is an example of PPE?
a. gloves b. scarf c. necktie d. head dress
44. 140 degrees centigrade to degrees Fahrenheit:
a. 200 b. 212 c. 250 d.378
45. 120 degrees centigrade to degree Fahrenheit
a. 470 b. 248 c. 290 d. 236
46. 320 degree Fahrenheit to degree centigrade
a. 250 b. 240 c. 160 d. 120
47. 374 degree Fahrenheit to degree Celsius
a. 100 b. 90 c. 160 d. 190
48. This refers to the margin of difference between the cost price and the selling price of an
item
a. mark-up b. price c. selling price d. cost
49. The value that a store owner sets for his goods.
a. mark-up b. price c. selling price d. cost
50. An activity concerned with obtaining food at the right price at the right source.
a. mark up b. receiving c. purchasing d. cost
Prepared by: Checked by
Carolina I. Gonzal Maureen B. Boringot

Teacher I TLE Coordinator
Noted by:
Daisy DJ. Miranda

Principal I

Periodical COOKERY 8

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17. Always wipe up spills on the floor to avoid.

Prepared by: Checked by

Carolina I. Gonzal Maureen B. Boringot

Daisy DJ. Miranda

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