LUCENA HOPE ACADEMY, INC

TLE, First quarter

A. Read each statement carefully and choose the correct answer from the box
below. Write your answer in the space provided.
Measuring cup Ladle Cutlery Chef’s Knife Cleaver
Sauté pan Colander Sauce pan Stockpot Frying pan
________________1. Pan used for frying, searing, and browning foods
________________2. Heavy rectangular blade designed to cut through meat and bones
in heavy, hard strokes
________________3. Used for chopping, slicing, mincing, and performing most of food
cutting task that do not require a high degree of precision.
________________4. Hand implement used in preparing and serving food. It is more
usually known as silverware or flatware
________________5. Type of spoon used for soup, stew, or other liquids
________________6. Kitchen utensils used primarily to measure the volume of liquid or
powder form cooking ingredients such as water, milk, juice, flour and sugar.
________________7. It is used for sauteing, has a large surface area, like a fry pan, but
with vertical sides to prevent food from escaping during cooking
________________8. Type of sieve, used in cooking for separating liquids and solids
________________9. Vessel with vertical sides about the same height as its diameter,
used for simmering or boiling
_______________10. Large pot with sides at least as tall as their diameter

B. Match Column A with Column B to complete the sentences. Write only the letter
in the space provided.
A B
1. Cleaning a. A process that can remove 99.99% of the
2. Heating microorganism when done properly
3. Steaming b. A process of removing soil or residue from a
4. Washing particular surface
5. Sanitizing c. A process of removing harmful
microorganisms using chemicals
d. Nonselective sanitization method for food-
contact surfaces
e. Is an excellent agent for treating food
equipment

C. For each question below, choose the correct answer from the options provided.
Write your answer in the space provided.
_______1. This is used for steaming puto, kutsinta, or sapin-sapin mixtures.
a. Strainer b. Food c. GraterSteamer
_______2. This is used to separate the liquid from the solid substances
a. Food Grater b. Strainer c. Broiler
_______3. This is tool made of either aluminum or glass used for shaping of batters
and dough or cooked mixtures for puto, sapin-sapin, and polvoron
a. Strainer b. Molder c. Broiler
_______4. This is tool with rough, sharp surfaces against which food is rubbed to
shred or tear it into very fine particles
a. Strainer b. Food Grater c. Steamer
_______5. This is used for shredding coconut meat into small bits.
a. Coconut cutter b. Food Grater c. Coconut grater
________6. Wide flat surface of wood on which a rolling pin is used to flatten cooked
mixtures to an even thickness
a. Chopping board b. Carajay c. Wire Wisk
________7. These include camote, gabi, cassava, and ube
a. Fruits b. Root crops c. Vegetables
________8. This is used for cooking of mixtures requiring prolonged cooking with
stirring
a. Strainer b. Steamer c. Carajay
________9. Powdery dessert made out of flour, powdered milk, sugar and butter.
a. Pastillas b. Maja blanca c. Polvoron
________10. This is made from unripe cooked bananas, young coconut meat and
brown sugar
a. Nilupak b. Banana cakec. Suman sa ibos
________11. This is made up of fried saba bananas coated with butter, eggs, and milk
a. Nilupak b. Banana cakec. Maruyang saba
________12. This is all time favorite kakanin or native delicacies
a. Corn maja b. Champoradoc. Puto with cheese
________13. This is no bake pie made from ripe magoes, gelatin, and eggs
a. Mango cake b. Maruyang mango c. Mango Pie
________14. This is a dessert made of mashed purple yam and condensed milk
a. Cassava cake b. Biko c. Ube halaya
________15. This is a mixture of steamed malagkit rice that you can buy and enjoy
during Christmas.
a. Puto bumbong b. Biko c. Maja de ube
________16. The heart of the home, where many families spend most of their time
together
a. Bedroom b. Kitchen c. Livingroom
________17. A blueprint on how your kitchen will function
a. Kitchen layout b. Graphics c. Food layout
________18. The area where your refrigerator and pantry are the major items
a. Food storage station b. Cleanup station c. Cooking station
________19. The area where the sink, waste disposal, and dishwasher can be found.
a. Food storage station b. Cleanup station c. Cooking station
________20. The area where your range, microwave oven, and smaller appliances are
found
a. Food storage station b. Cleanup station c. Cooking station

D. Below is a list of safety signs. For each sign, identify the correct color
associated with it. Choose the appropriate color (Red, Yellow, Green, Blue).
Write the letter of your answer in the space provided
1. Be careful sign 6. Fire Alarm Sign 11. Firefighting
Color: ____________ Color: ____________ Equipment sign
Color: ____________
2. Caution Sign 7. First Aid Sign
 Color: ____________ Color: ____________ 12. Safety
Equipment
3. Emergency Exit Sign 8. Wear personal Color: ____________
Color: ____________ protective equipment
sign 13. Electrical
4. Mandatory Action Color: ____________ Hazard Sign
Sign Color: ____________
Color: ____________ 9. No Smoking Sign
Color: ____________ 14. Information Sign
5. Hazard Warning Sign Color: ____________
Color: ____________ 10. Company policy
sign 15. Prohibition Sign
Color: ____________ Color: ________

E. In the given situation, use the following formula to calculate the markup
percentage and the selling price.;
a. Cost of the product X Markup percentage = Profit
b. Cost of the product + Profit = Selling price

1. The cost of a banana is ₱50.00, and you want to impose a 15% markup.
Calculate the profit and the selling price. (5pts)

2. The cost of a Shoes is ₱300.00, and you want to impose a 10% markup.
Calculate the profit and the selling price. (5pts)

3. The cost of a Bag is ₱500.00, and you want to impose a 5% markup. Calculate
the profit and the selling price. (5pts)

F. Enumerate the following: Types of Workplace Hazards

G. Essay; In your opinion, can we truly avoid accidents? Provide examples to