BUDLA-AN INTEGRATED SCHOOL

Budla-an, Cebu City

FIRST QUARTER ASSESSMENT IN TLE 7

Name: ____________________________________ Gr. & Section: _______________ Date: ___________ Score: _________

MULTIPLE CHOICE. Read each item carefully and encircle the letter of the most appropriate answer.

1. What do you call to a kitchen tool that is used for flipping food over in a frying pan, or on a griddle?
A. Dredger B. flipper C. funnel D. grater
2. It is the most popular, lightweight, attractive, and less expensive material of kitchen utensils and equipment.
A. Aluminum B. baster C. equipment D. tools
3. Lina is eating a scrambled egg. When she tasted it, it has a bland taste, so she decided to sprinkle some salt into it. What
kitchen tool did Lina use to shake some salt into the egg?
A. Grater B. garlic press C. dredger D. kitchen knives
4. Mariel is planning to cook buttered shrimp for dinner. She feels lazy mincing some garlic, so she wants to use a ________ to
easily pulp garlic.
A. Dredger B. Garlic Press C. Grater D. Knives
5. A handy tool for returning some of the meat or poultry juices from the pan, back to the food.
A. Dredgers B. baster C. glass D. scraper
6. It is almost John’s birthday. His family decided to have “atchara” as their appetizer. To speed up grating, shredding, or
slicing the papaya, what kitchen tool will the family use?
A. Dredger B. Garlic Press C. Grater D. Knives
7. It is the most popular material used for tools and equipment but is more expensive.
A. Aluminum B. glass C. Stainless Steel D. cast iron
8. A must for all types of kitchen tasks, from peeling an onion, slicing carrots, to carving a roast or turkey. It is often referred to
as cook's or chef's tools.
A. Boning Knife B. Citrus Knife C. Kitchen Knives D. Kitchen Shears
9. To help measure the milk needed for Melisa’s cake, what kitchen utensil must she use?
A. Dry Measuring Cup B. Liquid Measuring Cup C. Measuring Spoon D. Scoop
10. What measuring tool is used to measure flour, sugar, and cocoa powder?
A. Dry Measuring Cup B. Liquid Measuring Cup C. Measuring Spoon D. Scoop
11. These are used to measure smaller quantities of ingredients.
A. Funnel B. Measuring Cup C. Measuring Spoon D. Scoop
12. A special coating applied to the inside of some aluminum or steel pots and pans that help food not stick on the pan.
A. Aluminum B. Glass C. Cast Iron D. Teflon
13. This material is sturdy but must be kept oiled to avoid it from getting rusty.
A. Plastic and hard rubber B. Glass C. Teflon D. Cast Iron
14. Marcelo washes the dishes every after eating their dinner. He wants to make sure that the dishes are at safe level eliminating
the microorganism that may be present in the table wares. He boils water and immerse the dishes for 30 seconds in the
boiling water. Which of the following processes is done by Marcelo?
A. cleaning B. disinfecting C. sanitizing D. washing
15. Which of the following cleaning agents is used to soften and remove food and other soils in a used plate?
A. abrasive cleaners B. acid cleaners C. detergents D. solvent cleaners
16. Gia noticed that there are white spots in their drinking glass. She asked her mother about it and learned that those are mineral
deposits. What cleaning agent should she use to remove the mineral deposits in the glass?
A. abrasive cleaners B. acid cleaners C. detergents D. solvent cleaners
17. It is used periodically on surfaces where grease has burned on. They are often called degreasers.
A. abrasive cleaners B. acid cleaners C. detergents D. solvent cleaners
18. The following are examples of detergents, EXCEPT:
A. Muriatic Acid B. Joy C. Winner D. Smart
19. What do you call to the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting
board.
A. cleaning B. disinfecting C. sanitizing D. washing
20. At what temperature that the chemical sanitizers work best in water?
A. 50°𝐹(10°𝐶)and 100°𝐹(38°𝐶) C. 55°𝐹(13°𝐶)and 120°𝐹(49°𝐶)
B. 50°𝐹(10°𝐶)and 110°𝐹(43°𝐶) D. 55°𝐹(13°𝐶)and 140°𝐹(60°𝐶)
21. How long will you immerse the kitchen tools in a solution with chlorine?
A. 7 seconds B. 10 seconds C. 20 seconds D. 30 seconds
22. To accurately test the strength of a sanitizing solution, the following tests must be done EXCEPT one.
A. analyze the solution by testing on surfaces.
B. determine which chemical is being used - chlorine, iodine, or quaternary ammonium.
C. check with your chemical supplier to be certain that you are using the correct kit.
 D. use appropriate test kit throughout the day to measure chemical sanitizer concentrations.
23. Arrange the steps in effectively cleaning and sanitizing utensils
i. i. drying ii. Washing iii. Sanitizing
A. ii-i-iii B. 1-iii-ii C. iii-ii-i D. ii-iii-i
24. The following are approved chemicals for sanitizing EXCEPT one.
A. Acid B. Chlorine C. iodine D. quaternary ammonium
25. Which of the following does not belong to the group?
A. Steam B. Hot water C. Radiation D. Hot air
26. Slow heat oven required _____ °F temperature.
A. 300 °F B. 325 °F C. 350 °F D. 400 °F
27. 1 cup: 250 ml = 2 cups: _____ml.
A. 250 ml B. 450 ml C. 350 ml D. 500 ml
28. If you need 6 fluid ounces of syrup, what is in ml? (6 fl. Oz: ____ml = 1 fl. Oz: 30 ml)
A. 150 ml B. 160 ml C. 185 ml D. 195 ml
29. 500 g meat is equivalent to _____ oz. (500 g: ____ oz = 30 g: 1 oz)
A. 16 oz B. 17 oz C. 18 oz D. 20 oz
30. 30 ml water is approximately ______ tablespoon (T). (30 ml: ____ tbsp = 15 ml : 1 tbsp)
A. 1 T B. 2 T C. 3 T D. 4 T
31. You need 1 tsp lemon juice in your chicken menu, and you forgot to buy but you have vinegar in the kitchen. How much
vinegar can you replace instead of lemon?
A. ½ tsp vinegar B. 1 tsp vinegar C. ½ tablespoon vinegar D. 1 tablespoon vinegar
32. 1 cup butter can be replaced with_______ except:
A. 1 ½ cup margarine C. 7/8 cup lard plus 1/2 tsp salt
B. 7/8 cup oil plus 1/2 tsp salt D. 7/8 to 1 cup hydrogenated shortening plus 1/2 tsp salt
33. If you have these ingredients (1 cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp vinegar, 1/4 tsp cinnamon, and dash of
ground cloves and allspice), What sauce can you produce?
A. Catsup B. Chili Sauce C. Dip D. Cream
34. 2 Tbsp of cornstarch can be replaced with ______ Tbsp of all-purpose flour.
A. 1 B. 2 C. 3 D. 4
35. It refers to the variable cost + fixed cost.
A. Average Cost B. Fixed Cost C. Marginal Cost D. Total Cost
36. It refers to the total cost of production divided by the number of units produced.
A. Average Cost B. Fixed Cost C. Marginal Cost D. Total Cost
37. It is the cost of producing one additional unit of output.
A. Average Cost B. Fixed Cost C. Marginal Cost D. Total Cost
38. These are costs that change with the changes in the level of production.
A. Fixed Cost B. Marginal Cost C. Total Cost D. Variable Cost
39. What is the selling price of a food if the mark-up percentage is 12% and the cost of production is 55.00?
A. 60.00 B. 61.60 C. 70.00 D. 75.00
40. The following are possible risks when using electrically operated kitchen equipment EXCEPT one.
A. Tripping of miniature circuit breakers because of wrong selection in terms of capacity, short-circuiting, etc.
B. Overloading of a circuit by using high-rated kitchen equipment in less rated M.C.B.
C. Successful insulation of P.V.C. wires due to proper use of Electrical Equipment.
D. Short-circuiting of air heaters being used in Hot cases and service counters for continuously long hours of usage.
41. Why are there signages and warnings about smoking are prominently displayed in establishments?
A. to avoid destruction of life and property C. to keep the premises free of carbon dioxide
B. to guarantee that ashtrays are emptied every day D. to discipline customers from smoking
42. Which of the following is an acceptable practice in protecting establishments from natural hazards?
A. Check with the Local Authority whether the property is safe for children.
B. Ensure that you have a good level of security at your premises.
C. Check at least once every 5 years that roof gutters, down-pipes, and drainage gullies are clear, unobstructed, and
free of leaves and vegetation.
D. Ensure that electrical equipment is maximized for different purposes. 10. These are the production units of any
organization whether it is a Hotel, Restaurant, Banquet, or any other business outlet like Fast Food, or roadside eateries.
43. Which of the following should be done to prevent electrical fault?
A. Improperly wired or ungrounded outlets must be kept hidden.
B. There should be frequent visual inspections of all portable electrical items and fixed electrical wiring.
C. Unsafe work practices must be avoided only when you are supervised, and no one has observed.
D. Occasional maintenance, recording, and monitoring of electrical items should be done by assigned worker/s.
44. These are the production units of any organization whether it is a Hotel, Restaurant, Banquet, or any other business outlet like
Fast Food, or roadside eateries.
A. commercial kitchens B. commercial spaces C. factories D. industrial production areas
45. It is a detailed plan outlining the actions needed to reach one or more goals.
A. action plan B. operational plan C. strategic plan D. tactical plan
46. It is a complex decision for students since it determines the kind of profession that they need to pursue in life.
 A. career choice B. career opportunities C. career path D. career plan
47. Have an actual written training and orientation plan so your employees know what is required of them. Which tips do you
follow to make your business succeed?
A. Delegate to employees and avoid micromanaging them
B. Have a written plan
C. Keep your ego in check and listen to others.
D. Keep track of everything and manage by the numbers.
48. Which of the following statements strengthen your self-confidence?
A. Always demonstrate a positive attitude to achieve the desired goal.
B. Always exercise an assertive style in your work environment.
C. Always observe business ethics in putting up a business.
D. Avoid being too passive and too aggressive.
49. Which of the following statements describes a committed entrepreneur?
A. Always demonstrate a positive attitude to achieve the desired goal.
B. Always exercise an assertive style in your work environment.
C. Always observe business ethics in putting up a business.
D. Avoid being too passive and too aggressive.
50. How to become a future-oriented entrepreneur?
A. Acquire specific skills for creating and maintaining a conducive work environment
B. Be responsible for everything you do in your business.
C. Prioritize your business goal rather than a personal goal to become a successful entrepreneur.