FIRST PERIODIC TEST

GRADE 7 - COMMERCIAL COOKING

S. Y. 2019- 2020
Teacher: Geraldine A. Maximo
NAME: ___________________________________ Level & Sec. :___________________ Score: _______

Direction: Read each item carefully. Select the best answer and write only the letter on the space provided.
___1. It is the most popular materials used for tools and equipment, but it is more expensive.
A .Aluminum B. Stainless C. Plastic D. Wood
___2. A must to all types of kitchen tasks, from peeling an onion and slicing carrots, often referred to as cooks or chef’s
tools.
A.spatula B. scraper C. chopping board D. kitchen knife
___3. A kitchen tool which is specifically designed for pulping garlic for cooking.
A.garlic presser B. knife C. measuring cups D. peeler
___4.It is used for turning food items.
A.soup ladle B. baster C. flipper D. colander
___5.A more complicated tool that may refer to a small electrical appliances.
A.grater B. equipment C.dredgers D. funnels
___6.It is used to measure solid and dry ingredients
A.roasting tools B. measuring cups C. kitchen shears D. colander
___7.This is used to measure small quantities of ingredients.
A.measuring spoon B. measuring cups C. potato masher D. scraper
___ 8.Essential utensil for various tasks from cleaning vegetables, straining pasta or tin content.
a. colanders b. cutting boards c. teflon d. scraper
___9.A special coating apply to the inside of some aluminum that helps food from not sticking to the pan.
a. teflon b. plastic c. wooden d. baste
___10.A kitchen essentials used for creaming, stirring and mixing that made` of a hard wood.
a. wooden spoon b. measuring cups c. scraper d. grater
___11.It is the most popular, lightweight, attractive and less expensive materials for kitchen.
a. stainless b. aluminum c. plastic d. ceramics
___12.it is greatly durable and cheap material of kitchen utensils but may not last long.
a. plastic b. ceramics c. flipper d. whisks
___13.A rubber or silicon tools to blend or scrape the food from the bowl.
a. grater b. spatula c. scraper d. ceramics
___14.it is used to measure heat intensity.
a. temperature scale b. measuring cups c. thermometer d. measuring spoon
___15.It is used to shred, slice, and separate foods.
a. baster b. grater c. whisks d. flipper
___16.Which of the following is a substance used to destroy germ and diseases?
a. stacks b. disinfectant c. infestation d. cleaning
___17.It is the process of reducing number of harmful organisms to safe level on food contact services
a. sanitizing b. cooking c. frying d. drying
___18.This is the removal of visible soil from the food.
A. pedestal b. cleaning c. cooling d. sanitizing
___19.A room especially set apart and containing the necessary utensils for cooking food.
a. kitchen b. dining c. garden d. bedroom
___20.It is an imaginary line drawn from each of the three primary work stations in the kitchen and avoid traffic flow
problems.
a. work flow b. work triangle c. work centers d. work station
___21.This means doing the job in the easiest, simplest and quickest way.
a. work simplification b. work centers c. work flow d. work triangle
___22.This kitchen shape is one of the most flexible and most popular, providing a compact triangle.
a. U-shaped kitchen b. G- shape kitchen c. L- shape kitchen d. Island Option
___23.This style of kitchen makes the most out of the smaller space.
a. gallery kitchen b. island option c. single wall kitchen d. U-shaped kitchen
___24.Which of the following types of kitchen is designed for homes or apartments because it offers a very open and airy feel?
a. single wall b. gallery kitchen c. U-shaped kitchen d. L- shape kitchen
___25.This is a poisonous substance that makes u sick.
a. toxin b. hazard c. molds d. bacteria
___26.Which of the following is caused by touching exposed electrical wire or a piece of electrical equipment which is not grounded
properly.
a. Electroshock b. grounded c. burned d. none of the above
___27.This is a situation that could be dangerous to people in the workplace
a. risks b. hazards c. fighting d. working
___28.The science and practice of maintaining clean and healthy conditions of food production so that the food served to customers
cannot make him ill.
a. washing b. sanitation c. cleaning d. inspection
___29.These are living cells so small that they can only be seen in a microscope.
a. bacteria b. molds c. microorganisms d. fungi
___30. It is also a microorganism that has "furry" growth often found on spoiled food.
a. molds b. microorganism c. bacteria d. fungi
II. Multiple Choice
1. After cooking the ingredients, ________________ all used mixing bowls, spatulas, measuring spoons and cups and
mixer accessories in a tub of warm water.
2. Use a damp ________________ to wipe off all cake mix splatter from the mixer.
3. Return electric mixers and other electronic equipment to their designate _______________ places.
4. Make sure all wooden spoon and accessories are ___________ before storing.
5. Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent
______________ prior to use.
(Application)
III. Complete the following table. Show your solution. (6 pts)
Solve for Markup and Percentage Markup

Cost Selling Price Markup Percentage Markup Percentage Markup

(Selling Price) (Cost)
6. Pastillas 12 15 ________ ________ ________
7. Chicharon 32 37 ________ ________ ________

(Performance/Output)
IV. Draw the following kitchen signs and symbols.(9 pts.)

42. Stove or Range _____________________ 47. Fridge _________________________

43. Washer _____________________ 48. Hot Water Heater ________________________

44. Toilet _____________________ 49. Dryer _______________________

45. Shower _____________________ 50. Cabinet with sink ________________________

46. Free standing sink _____________________

GOOD LUCK ………