REPUBLIC OF THE PHILIPPINES

DEPARTMENT OF EDUCATION
REGION XI
DIVISION OF DAVAO DE ORO
_______________________________________________________________________________________
FIRST QUARTER EXAMINATION
GRADE 8 TLE (COOKERY)

NAME: ___________________________________ SCORE: ____________

YEAR/SECTION: ______________________________ DATE: _____________
TEST I. MULTIPLE CHOICE.
Directions: Read each question carefully. Write your answer in a space provided before the number.
(ERASURES MEANING WRONG ANSWER)
_____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.
garlic presser b. knife c. measuring cups d. peeler
_____4. A more complicated tool that may refer to a small electrical appliance.
a. grater b. Equipment c. dredgers d. funnels
_____5. It is used to measure solid and dry ingredients
a. roasting tools b. Measuring cups c. kitchen shears d. colander
_____6. This is used to measure small quantities of ingredients.
a. measuring spoon b. measuring cups c. potato masher d. scraper
_____7. Essential utensil for various tasks from cleaning vegetables, straining pasta or tin content.
a. colanders b. cutting boards c. teflon d. scraper
_____8. A special coating applies to the inside of some aluminum that helps food from not sticking to the pan.
a. teflon b. Plastic c. wooden d. baster
_____9. A kitchen essential used for creaming, stirring and mixing that made of a hard wood.
a. wooden spoon b. Measuring cups c. Scraper d. Grater
_____10. It is the most popular, lightweight, attractive and less expensive materials for kitchen.
a. stainless b. Aluminum c. plastic d. ceramics
_____11. It is greatly durable and cheap material of kitchen utensils but may not last long.
a. plastic b. Ceramics c. flipper d. whisks
_____12. A rubber or silicon tools to blend or scrape the food from the bowl.
a. grater b. Spatula c. scraper d. ceramics
_____13. It is used to measure heat intensity.
a. temperature scale b. measuring cups c. thermometer d. measuring spoon
_____14. It is used to shred, slice, and separate foods.
a. baster b. Grater c. whisks d. flipper
_____15. Which of the following is a substance used to destroy germ and diseases?
a. stacks b. Disinfectant c. infestation d. cleaning
_____16. 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
_____17. This is a situation that could be dangerous to people in the workplace
a. Risks b. hazards c. fighting d. working
_____18. 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
_____19. These are living cells so small that they can only be seen in a microscope.
a. Bacteria b. molds c. microorganisms d. fungi
_____20. It is used for turning food items.
a. soup ladle b. Baster c. flipper d. colander
_____21. It is also a microorganism that has "furry" growth often found on spoiled food.
a. molds b. microorganism c. bacteria d. fungi
 _____ 22. Which of the following is the abbreviation of TABLESPOON?
a. tsp b. tbsp c. C d. ml
_____23. Which of the following is the abbreviation of OUNCE?
a. tsp b. tbsp c. C d. oz
_____24. Which of the following is the abbreviation of TEASPOON?
a. tsp b. tbsp c. C d. oz
_____25. Which of the following is the abbreviation of POUND?
a. tsp b. tbsp c. C d.lb
_____26. This area is home to the sink, waste disposal, and dishwasher.
a. the food storage station b. preparation/cooking station
b. cleans up station d. work triangle
_____27. What does it mean by PPE?
a. physical protective equipment b. personal protective equipment
c. personal process equipment d. physical process equipment
_____28. The most common type of workplace accident, these can be easily and cheaply prevented in most cases
and will often bring other benefits.
a. Slips, Trips and Falls b. Electrical Faults
c. Fire Safety d. Manual Handling/Lifting
_____29. This helps prevent fires and ensures swift evacuation of the premises by employees and the public in
the event of a fire.
a. Slips, Trips and Falls b. Electrical Faults
c. Fire Safety d. Manual Handling/Lifting
_____30. It is the state of being infested as with parasites or vermin.
a. disinfection b. infestation c. sanitation d. cleaning
_____31. A chemical agent used for cleansing and sanitizing surfaces and equipment.
a. disinfectant b. cleaner c. sanitizer d. iodine
_____32. A wooden or plastic board where meats and vegetables can be cut.
a. cutting board b. knife c. colander d. grater
_____33. How many teaspoons are there in 1 tablespoon?
a. 4 b. 3 c. 5 d. 2
_____34. They are practical for opening food packages, cutting tape or string to package foods or simply to
remove labels or tags from items.
a. kitchen knife b. kitchen shears c. paring knife d. grater
_____35. It is used to measure serving of soft foods such as fillings, ice cream, and mashed potato.
a. Scoops b. measuring cup c. colander d. grater
Test II. Identification.
_______1. It is essential for various tasks, from cleaning vegetables to straining pasta or tin contents.
_______2. It is used to transfer a little or a lot of pasta to a waiting plate, without a mess.
_______3. Used to shake flour, salt and pepper on meat, poultry and fish.
_______4. A kitchen tool which is specifically designed for the purpose of pulping garlic.
_______5. This enables you to more easily grab and transfer larger food items, poultry or meat portions to a serving
platter, to a hot skillet or deep fryer to a plate.
_______6. Used to section raw meat, poultry and fish.
_______7. Are used for creaming, stirring and mixing.
_______8. Used for serving soup or stews.
_______9. A rubber or silicone tool to blend or scrape the food from the bowl, metal, silicone or plastic egg turners or
flippers.
_______10. Used to hold meats while slicing, and to turn solid pieces of meat, while browning or cooking.
Test III. Write C if the cleaning material belongs to Cleaning Solvent and S if it belongs to
Sanitizing.
_____ 1. Muriatic Acid ________ 6. Quaternary Disinfectant Cleaner
_____2. Dishwashing Liquid ________7. Degreasers
_____3. Chlorine ________8. Cleaning Vinegar
_____4. Abrasive Surface Cleaner ________9. Iodine
_____5. Hot water ________10. Hot Air
1. b. Stainless 1. Colander
2. d. kitchen knife
3. a. garlic presser 2. Pasta server
4. b. Equipment 3. Dredgers
5. b. Measuring cups 4. Garlic presser
6. a. measuring spoon 5. Tongs
7. a. colanders
6. Fillet knife
8. a. teflon
9. a. wooden spoon 7. Wooden spoons
10. a. stainless 8. Ladle
11. a. plastic 9. Spatula
12. b. Spatula
10. Tongs
13. c. thermometer
14. b. Grater TEST III
15. b. Disinfectant 1. C - Muriatic Acid
16. a. sanitizing 2. C - Dishwashing Liquid
17. b. hazards 3. S - Chlorine
18. b. sanitation
4. C - Abrasive Surface Cleaner
19. c. microorganisms
20 c. flipper 5. S - Hot water
21. a. molds 6. S - Quaternary Disinfectant Cleaner
22. b. tbsp 7. C - Degreasers
23. d. oz
8.C - Cleaning Vinegar
24. a. tsp
25. d. lb 9. S - Iodine
26. c. cleans up station 10. C - Hot Air
27. b. personal protective equipment
28. a. Slips, Trips and Falls
29. c. Fire Safety
30. b. infestation
31. a. disinfectant
32. a. cutting board
33. a. 4
34. b. kitchen shears
35. a. Scoops