FIRST PERIODICAL TEST

GRADE 7 - COMMERCIAL COOKING

S. Y. 2014-2015

NAME: ___________________________________ Grade & Sec. :___________________ Score: _______

Direction: Read each item carefully. Choose the letter most appropriate for each of the given statements. (25 pts)
1. It is the most popular materials used for tools and equipment, but it is more expensive.
a. Aluminum b. Stainless steel c. Plastic d. Wood
2. A must to all types of kitchen tasks, from feeling 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. baster
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 oil 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 you sick.
a. toxin b. hazard c. molds d. bacteria

II. Analogy (5pts)

26. ¼ cup : 60 ml
1/3 cup : ____ ml
27. 1 oz : 30 g
1 ½ oz : ___ g
28. ¼ inch : 5 mm
¾ inch : ____ mm
29. 1 teaspoon : 5 ml
¼ teaspoon : ___ ml
30. 250 °F : 120 °C
125 °F : ___ °C

III. Write T if the statement is true and write F if it is false.( 6 pts)

____ 31. Correct level of grease and temperature must be observed when deep frying.
____ 32. Caution must be observed when working with hot oil or objects.
____ 33. Washed utensils are to be dried by towel after manual or machine dishwashing.
____ 34. Hot-holding equipment includes only steam tables and hot cabinets.
____ 35. Hazards analysis and critical control point is a food safety system that helps identify and control any danger of food
contamination.

III. Complete the following table. Show your solution. (6 pts)

Solve for Markup and Percentage Markup

Item Cost Selling Price Peso Percentage Markup Percentage Markup

Markup (Selling Price) (Cost)
36-38. Pastillas 12 15 ________ ________ ________
39-41. Chicharon 32 37 ________ ________ ________

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 _____________________