FIRST QUARTER EXAMINATION IN COMMERCIAL COOKING

| S.Y. 2021 - 2022

NAME: ____________________________________________
GRADE & SECTION:_________________________________ SCORE Parent’s Signature over Printed Name

Part I. MULTIPLE CHOICE

_______1. Which of the following raw materials for kitchen tools and equipment is lightweight, attractive and less
expensive?
A. Glass C. Aluminum
B. Stainless Steel D. Plastic and Hard Rubber
______2. Which of the following is applied to inside of some aluminum steel pots and pans which helps food from not
sticking to the pan?
A. Plastic and Hard Rubber C. Cast Iron
B. Glass D. Teflon
_______3. Which of the following housekeeping practice is best shown?
A. Emptying the garbage can every other day
B. Using imported sanitizing and disinfecting materials
C. Spraying air freshener before and after leaving the room
D. Planning and implementing a program of regular cleaning of fixtures, furniture and home appliances
_______4. Which of the following kitchen tools is used to peel an onion and slice food?
A. Measuring cup C. Knife
B. Glass D. Kitchen Shears
_______5. In oven temperatures, 250 degrees Fahrenheit is considered to be _______?
A. Moderate C. Slow
B. Moderately slow D. Very Slow
_______6. In measuring liquid ingredients, 1 cup is equivalent to how many ounces?
A. 7 C. 8
B. 5 D. 6
_______7. Which of the following kitchen tools is used to transfer cooked pasta to a serving plate?
A. Dredger C. Colander
B. Pasta Spoon Server D. Two-tined Fork
_______8. Which of the following kitchen layouts is the most flexible and most popular to small and big homes alike?
A. Gallery Kitchen Layout
B. G-Shaped Kitchen Layout
C. L-Shaped kitchen Layout
D. U-Shaped Kitchen Layout
_______9. Which of the following factors affects the effectiveness of chemical sanitizers?
A. Iodine, chlorine, ammonium compound
B. Heat, radiation, chemicals
C. Solvent, acid, detergent
D. Concentration, Contact time, Temperature
_______10. What kitchen equipment is used to prevent bacterial infection in food?
A. Blender C. Refrigerator
B. Coffee Maker D. Oven
_______11. How will you maintain the quality of your cooking aluminum materials?
A. Never use food ingredients with high acid content as they will make the aluminum turns dark
B. Use food ingredients with alkali. They will make the aluminum looks bright
C. Both a and b
D. None of the above
_______12. How will you take good care of glass cookery materials?
A. Use liquid bleach when soaking and cleaning
B. Use baking soda to remove grease crust and boiled vinegar as final rinse
C. Use nylon scrub
D. Use detergent
_______13. Which is not a function of kitchen shears?
A. Open food package C. shred and separate food
B. Remove food labels D. Cut strings
_______14. Which is the best description to compare microwave from oven?
A. Oven is more expensive than microwave
B. Oven is larger than microwave
C. Oven is heavier than microwave
D. Oven is a chamber used for cooking, heating or drying while microwave is used for cooking or
heating food
_______15. Which of the following are the proper orders/steps in cleaning kitchen premises?
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 [Link] diluted vinegar solution in a bucket. Dip your mop into the bucket, wring the mop and wipe
across the floor
[Link] all-purpose cleaner into the kitchen floor daily
[Link] loose dust by sweeping the kitchen floor daily
[Link] afew bowls with about ½ cup each of baking soda and place these around your kitchen area
[Link] all-purpose cleaner in a spray bottle

A. 1,2,3,4,5 C. 3,2,1,5,4
B. 3,1,5,2,4 D. 1,2,4,5,3
_______16. Why is it necessary to apply sanitizers to kitchen tools and equipment?
A. To make kitchen tools and equipment looks its best
B. To kill microorganisms and bacteria that might remain during the cleaning
C. To improve the physical appearance of kitchen tools and equipment
D. To get rid of dirt and dust in the kitchen tools and equipment
_______17. Which of the following will happen if you touched an exposed electrical wires?
A. You will be poisoned
B. You will suffer from diarrhea
C. You will be electrocuted
D. You will have a headache
_______18. . Which of the following personal protective equipment helps protect our clothes from getting dirty while
cooking?
A. Apron C. Gloves
B. Hairnet D. Face Mask
_______19. Why do you need to use double boiler in making egg sauces?
A. Double boiler is more attractive to use
B. Double boiler keeps temperature below boiling point
C. Double boiler enhance the flavour of the egg sauce
D. Double boiler helps the egg to cook fast
_______20. Why do you need to simplify your tasks?
A. To achieve the best result possible
B. To efficiently do the job
C. To do the job in the easiest, simplest and quickest way
D. All of the above
_______21. If you are going to drain liquids from your cooked pasta or fruit cocktails, which of the following tools will you
use to get the best result?
A. Blender C. Colander
B. Funnel D. Dredger
_______22. Why do you need to apply oil to kitchen tools and equipment made from cast iron materials?
A. To prevent contamination of food
B. To avoid rust
C. To season the kitchen tools and equipment
D. To harden the cast iron materials
_______23. . If you are going to shred a carrot or cheese, which kitchen tools will you use?
A. Funnel C. Paring knife
B. Grater D. Food tongs
_______24. Which of the following should be done first before using a weighing scale?
A. Put a paper on the pan to protect the weighing scale from getting dirty
B. Wipe the pan of the scale to prevent food contamination
C. Calibrate the weighing scales son that pointer is at zero
D. All of the above
_______25. . Why do you need to store household chemicals in cabinets provided with a padlock?
A. To keep chemicals away from rodents
B. To keep chemicals out of reach of young children
C. To maintain cleanliness and sanitation in the kitchen
D. To prevent wastage of chemicals
_______26. Which of the following should you do after touching a raw meat or poultry?
A. Wipe hands with a clean towel
B. Have a manicure
C. Wash hands thoroughly with soap and water
D. None of the above
_______27. Which of the following kitchen tools will you use to fill glass or jars with small openings?
A. Can Opener C. Funnel
B. Spatula D. Pressure Cooker
_______28. Why roasting and grilling are the best cooking methods for tender cuts of meat.
A. tender cuts doesn’t need longer time of cooking to preserve its flavor and nutrients
B. these two methods are the cheapest way of cooking meat
C. tender cuts have less level of parasites that doesn’tneed longer time of cooking
D. none of the above
_______29. Which is considered as the preparation area in the kitchen?
A. Sink area C. Pantry area
B. Range/gas stove area D. Dining area
_______30. Which of the following will help you prevent hair from falling while cooking?
A. Apron C. Gloves
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 B. Face Mask D. Hairnet
_______31. How do you effectively clean and sanitize kitchen tools and equipment?
A. sort, organize, and simplify
B. washed, sanitized and dried
C. soak, dry and washed
D. none of the above
_______32. In the absence of chemical sanitizers, which of the following can be used to kill microorganisms and bacteria?
A. Zonrox C. Detergent
B. Boiling Water D. Chemicals
_______33. Which of the following should you do before storing kitchen tools and equipment?
A. Wipe kitchen tools with clean towels
B. Soak kitchen tools and equipment in hot tub with soap
C. Both a and b
D. none of the above
_______34. which of the following tasks should be done first to used mixing bowls, spatula, measuring cups and spoons?
A. Use chemical sanitizers
B. Soak in tub of hot water with soap
C. Wipe with clean towels
D. All of the above
_______35. All of the following are rules to observe when measuring ingredients, except for _____?
A. Sift the ingredients to remove lumps before starting to measure
B. Level off ingredients with the use of spatula
C. Spoon into the cup the ingredients to overflowing before levelling off
D. Pack or tap the measuring cup
_______36. The following are ways in preventing food contamination, which does not belong to the group?
A. Maintaining personal cleanliness and wearing proper cooking outfit
B. Applying proper methods and techniques in food preparation
C. Cooking food thoroughly
D. Keeping food covered at all times
_______37. Mrs. Tan finds it hard to remove tough soils from the used pots and pans, it does not response to different
cleaning agents she used, if you will help her, which of the following will you recommend that will surely solve her
problem?
A. Abrasive C. detergent
B. Acid cleaners D. Solvent cleaner
_______38. . Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
A. Use the same chopping board for different kinds of food
B. Keep separate chopping board for your meat and vegetables
C. Clean the chopping board if needed
D. Scrape chopping board before using
________39. Your teacher asks you to open the tin can of a fruit cocktail, which kitchen tools will you use?
A. Knife C. Spoon
B. Can opener d. Kitchen shears
_______40. How do you measure brown sugar?
A. Fill the cup to overflowing and level off with spatula
B. Tap the measuring cup and level it off
C. Pack the brown sugar into the measuring cup before levelling off
D. None of the above
_______41. . All of the following are rules to observe when measuring liquid ingredients except for one, which one is this?
A. Lay the measuring cup on a flat surface
B. Read the measurement at eye level
C. Pour the liquid ingredient slowly into the measuring cup
D. Lift the cup when measuring the ingredient
_______42. . Which of the following is the proper order in washing the dishes?
A. Utensils, chinaware, silverware, glassware
B. Silverware, utensils, glassware, chinaware
C. Glassware, silverware, chinaware, utensils
D. Silverware, glassware. Utensils, flatware
_______43. . Which of the following principles is applied best to prevent contamination of food that is stored in the
refrigerator?
A. Place food items in plastics
B. Place food items in a plate without cover
C. Place food items in a container with tight cover
D. None of the above
_______44. Which of the following principles should be done to prevent fire hazards in the kitchen?
A. Have a fire extinguisher stored at home
B. Put off the gas stove after using
C. Do not overload the circuit
D. All of the above
_______45. Liza wanted to make her sister Anna happy so she decided to cook a pancake for her, but to her surprise the
pancake did not turn right the way she wanted it to be. It tasted bland and tough. What could be the best reason why?
A. Liza did not mix the ingredients properly
B. Liza did not measure the ingredients accurately
C. Liza did not cook the pancake
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 D. Liza forget put all of the ingredients
_______46. How much will you gain after selling an item for P275.00 and originally bought it for P225.00?
A. P25.00 C. .P125.00
B. P50.00 D. P175.00
_______47. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
A. Read the label of the poisonous material
B. Remove anything remaining in the mouth
C. Give her a glass of water or any fruit juice
D. Give her a spoonful of sugar or any kind of sweets
_______48. Which of the following procedures is the last step to apply in cleaning kitchen tools and equipment?
A. Wash C. Dry
B. Sanitize D. Soak
_______49. Sherwin owns a restaurant. He is awake up to 12 midnight in order to supervise the business and sees to it
that he has enough supply of materials the next day. This kind of character shows that he is
A. Creative C. Motivated
B. Passionate D. Committed
_______50. Alex wanted to join in cooking contest not just because of winning the prize but he wanted to prove himself
that he can do different challenges to improve his skills. What PEC’s does Alex possess?
A. Persistence C. Committed to work contract
B. Opportunity seeking D. Goal Setting

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 FIRST QUARTER EXAMINATION IN COMMERCIAL COOKING
Key Answers
1. C 11. A 21. C 31. B 41. D
2. D 12. B 22. B 32. B 42. C
3. D 13. C 23. B 33. A 43. C
4. C 14. D 24. C 34. B 44. D
5. D 15. B 25. B 35. D 45. B
6. C 16. B 26. C 36. B 46. B
7. B 17. C 27. C 37. A 47. D
8. C 18. A 28. A 38. B 48. C
9. D 19. B 29. B 39. B 49. D
10. C 20. C 30. D 40. C 50. A

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