Lawaan National High School

Lawaan 1, Talisay City, Cebu

2nd Periodical Exam
TLE-Grade 7 Commercial Cooking

Name: _____________________________ Section: _______________ Date: ____________ Score: ___________

I. Multiple choice: Read the question and encircle the letter of the correct answer.

1. It is the most popular, lightweight, attractive and less expensive materials of kitchen utensils and equipment.
A. Glass B. Teflon C. Aluminum D. Plastic
2. A more complicated tool that may refer to a small electrical appliance.
A. Equipment B. Machine C. Tools D. Oven
3. It is the most popular material used for tools and equipment, but is more expensive.
A. Stainless Steel B. Ceramic/ heat-proof glass C. Aluminum D. Cast Iron
4. It is used to grate, shred, slice and separate foods.
A. grater B. knife C. blender D. slicer
5. A must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey often
referred to as cook's or chef's tools.
A. peeler B. kitchen knives C. blender D. grater
6. It is used to measure solids and dry ingredients.
A. measuring cup B. measuring glass C. measuring spoon D. scoop
7. These are used to measure smaller quantities of ingredients.
A. measuring cup B. measuring glass C. measuring spoon D. scoop
8. A rubber or silicone tools to blend or scrape the food from the bowl.
A. scraper B. wooden spoon C. ladle D. spatula
9. A special coating applied to the inside of some aluminum or steel pots and pans that helps food from not sticking to the
pan.
A. plastic B. aluminum C. Teflon D. oil
10. A kitchen essentials used for creaming, stirring, and mixing that made of a hard wood.
A. scraper B. wooden spoon C. ladle D. spatula
11. It is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board.
A. sanitizing B. cleaning C. washing D. soaking
12. These cleaning agents can penetrate soil quickly and soften it.
A. solvent cleaner’s B. abrasive cleaner’s C. acid cleaner’s D. detergents
13. These cleaners are often used to remove scale in ware washing machines and steam tables.
A. solvent cleaner’s B. abrasive cleaner’s C. acid cleaner’s D. detergents
14. It is done using heat, radiation, or chemicals.
A. sanitizing B. cleaning C. washing D. soaking
15. A chemical that is effective on a wide variety of bacteria, highly effective, not affected by hard water and generally
inexpensive.
A. Quaternary Ammonium Compounds B. Chlorine C. Iodine D. fluorine
16. A chemical that is nontoxic, odorless, colorless, noncorrosive, nonirritating; stable to heat and relatively stable in the
presence of organic matter; and active over a wide pH range.
A. Quaternary Ammonium Compounds B. Chlorine C. Iodine D. fluorine
17. These cleaning agents are used periodically on surfaces where grease has burned on.
A. solvent cleaner’s B. abrasive cleaner’s C. acid cleaner’s D. detergents
18. These cleaners are used to remove heavy accumulations of soil that are difficult to remove with detergents.
A. solvent cleaner’s B. abrasive cleaner’s C. acid cleaner’s D. detergents
19. There are three methods of using heat to sanitize surfaces. What are those three?
A. sunlight, hot air, hot water B. hot water, hot soil, steam C. steam, hot water, hot air D. fire, hot air, steam
20. Different factors influence the effectiveness of chemical sanitizers. The three factors that must be considered are:
A. Concentration, Temperature, Contact Time C. Concentration, Heat, Contact Period
B. Temperature, Amount, Contact Time D. Concentration, Temperature, Contact Period
21. Used to section raw meat, poultry, and fish. It can be used as a cleaver to separate small joints or to cut bones.
A. Butcher knife B. French knife C. Boning knife D. French knife
22. Used to fillet fish and to remove raw meat from the bone.
A. Butcher knife B. French knife C. Boning knife D. French knife
23. Used to chop, dice, or mince food and heavy knives of this kind have a saber or flat grind.
A. Butcher knife B. French knife C. Boning knife D. French knife
24. Used for serving soup or stews, but can also be used for gravy, dessert sauces or other foods.
A. soup ladle B. wooden spoon C. soup spoon D. wooden laddle
25. Also called a vegetable strainer is essential for various tasks from cleaning vegetables to straining pasta or tin
contents.
A. Coriander B. Strainer C. Colander D. Sifter
26. It is good for baking but not practical on top or surface cooking.
A. Plastic and Hard Rubber B. Glass C. Aluminum D. Teflon
27. They are much less dulling to knives than metal and more sanitary than wood.
A. Plastic and Hard Rubber B. Glass C. Aluminum D. Teflon
28. It is a special coating applied to the inside of some aluminum or steel pots and pans. It helps food from not sticking to
the pan.
A. Plastic and Hard Rubber B. Glass C. Aluminum D. Teflon
29. Necessary in preventing bacterial infections from foods. Is an insulated box, equipped with refrigeration unit and a
control to maintain the proper inside temperature for food storage?
A. Refrigerators B. Coolers C. Air conditioner D. Ice Bucket
30. Used to scrape vegetables, such as carrots and potatoes and to peel fruits.
A. knife B. grater C. blade D. peeler
31. After cooking the ingredients, _________ all used mixing bowls, spatulas, measuring spoons and cups and mixer
accessories in a tub of warm water.
A. sprinkle B. soak C. splash D. drop
32. Utensils such as cutting boards, bowls and knives need to be thoroughly washed in warm _______ water.
A. running B. boiling C. soapy D. chlorinated
33. In cleaning kitchen premises mix _______ warm water in a bucket with 1/2 cup white vinegar and 1 tsp. dish soap.
A. 1 gallon B. 4 cups C. 2 kilos D. 1ml
34. Return electric mixers and other electronic equipment to their designated__________ places.
A. storage B. cabinets C. containers D. box
35. Use a damp _________ to wipe off all cake mix splatter from the mixer.
A. rag B. handkerchief C. cloth D. blanket
36. Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent
________________prior to use.
A. diseases B. spoilage C. contamination D. flu
37. Make sure all wooden spoons and accessories are _______ before storing.
A. wet B. dry C. new D. clean
38. Arrange the following steps chronologically on the proper way of cleaning the kitchen premises.
1. Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket, wring the mop out and wipe across
your kitchen floors.
2. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp cleaning rag.
3. Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper and wiping down
surfaces with a cleaning rag.
4. Fill a few bowls with about 1/2 cup each of baking soda. Place these around your kitchen to absorb odor and
keep the kitchen smelling fresh.
5. Make an all-purpose cleaner in a spray bottle
A. 12345 B.32415 C. 31524 D. 35124

39. This material turns dark when used with alkalis, such as potatoes, beets, carrots and other vegetables.
A. Glass B. Teflon C. Aluminum D. Plastic
40. A kitchen tool which is specifically designed for pulping garlic for cooking.
A. grater B. mortar and pestle C. garlic press D. knife
41. It is sturdy but must be kept seasoned to avoid rust.
A. Stainless Steel B. Ceramic/ heat-proof glass C. Aluminum D. Cast Iron
42. It is used especially for baking dishes, casseroles, and measuring cups.
A. Stainless Steel B. Ceramic/ heat-proof glass C. Aluminum D. Cast Iron
43. A wooden or plastic board where meats and vegetables can be cut.
A. Chopping Board B. Wooden Tray C. Chopping Tray D. Cutting Pan
44. It is handy for returning some of the meat or poultry juices from the pan, back to the food.
A. Baster B. Brush C. Funnel D. Syringe
45. Used when temperatures must be kept below boiling, such as for egg sauces, puddings, and to keep foods warm
without overcooking.
A. Sauce pan B. Double Broiler C. Casserole D. Soup Pot
46. Is used to transfer a little or much cooked pasta to a waiting plate, without mess.
A. Fork B. Ladle C. Pasta spoon D. Strainer
47. These cleaners are often used to remove scale in ware washing machines and steam tables.
A. solvent cleaner’s B. abrasive cleaner’s C. acid cleaner’s D. detergents
48. Which of the following is a disadvantage when using Chlorine as chemical sanitizer?
A. Corrosive, irritating to the skin, effectiveness decreases with increasing pH of solution; deteriorates during storage and
when exposed to light; dissipates rapidly; loses activity in the presence of organic matter
B. Effectiveness decreases greatly with an increase in pH (most active at pH 3.0; very low acting at pH 7.0); should not be
used in water that is at 120oF or hotter; and might discolor equipment and surfaces.
C. Slow destruction of some microorganisms; not compatible with some detergents and hard water.
D. Nontoxic, odorless, colorless, noncorrosive, nonirritating; stable to heat and relatively stable in the presence of organic
matter; active over a wide pH range.

49. Which of the following is a disadvantage when using Quaternary Ammonium as chemical sanitizer?
A. Corrosive, irritating to the skin, effectiveness decreases with increasing pH of solution; deteriorates during storage and
when exposed to light; dissipates rapidly; loses activity in the presence of organic matter
B. Effectiveness decreases greatly with an increase in pH (most active at pH 3.0; very low acting at pH 7.0); should not be
used in water that is at 120oF or hotter; and might discolor equipment and surfaces.
C. Slow destruction of some microorganisms; not compatible with some detergents and hard water.
D. Nontoxic, odorless, colorless, noncorrosive, nonirritating; stable to heat and relatively stable in the presence of organic
matter; active over a wide pH range.

50. Which of the following is a disadvantage when using Iodine as chemical sanitizer?
A. Corrosive, irritating to the skin, effectiveness decreases with increasing pH of solution; deteriorates during storage and
when exposed to light; dissipates rapidly; loses activity in the presence of organic matter
B. Effectiveness decreases greatly with an increase in pH (most active at pH 3.0; very low acting at pH 7.0); should not be
used in water that is at 120oF or hotter; and might discolor equipment and surfaces.
C. Slow destruction of some microorganisms; not compatible with some detergents and hard water.
D. Nontoxic, odorless, colorless, noncorrosive, nonirritating; stable to heat and relatively stable in the presence of organic
matter; active over a wide pH range.

51-54. Identify what proper storage and stacking of tools, utensils and equipment are shown by the following pictures.

51.
A. Stacking and storing of spices, herbs and other condiments
B. Proper stacking of glassware, chinaware and silverware
C. Storage of equipments, tools utensils and other implements
D. Storage of bottled and canned food items and other condiments

52.
A. Stacking and storing of spices, herbs and other condiments
B. Proper stacking of glassware, chinaware and silverware
C. Storage of equipments, tools utensils and other implements
D. Storage of bottled and canned food items and other condiments

53.
A. Stacking and storing of spices, herbs and other condiments
B. Proper stacking of glassware, chinaware and silverware
C. Storage of equipments, tools utensils and other implements
D. Storage of bottled and canned food items and other condiments

54.
A. Stacking and storing of spices, herbs and other condiments
B. Proper stacking of glassware, chinaware and silverware
C. Storage of equipments, tools utensils and other implements
D. Storage of bottled and canned food items and other condiments

55. It is the most common method used in restaurants.

A. Hot air B. Steam C. Hot water D. Hot coal
56. Which chemical sanitizer has a concentration of 50 ppm in water between 75 and 100 degrees Fahrenheit?
A. Quaternary Ammonium Compounds B. Chlorine C. Iodine D. fluorine
57. How long is the contact time of the chemical sanitizer Iodine?
A. 7 seconds B. 10 seconds C. 30 seconds D. 25 seconds
58. They are much less dulling to knives than metal and more sanitary than wood.
A. Plastic and Hard Rubber B. Glass C. Aluminum D. Teflon
59. It is easier to wash and clean, however, take care not to scratch the coating with sharp instrument such as knife or fork.
A. Plastic and Hard Rubber B. Glass C. Aluminum D. Teflon
60. Used to shake flour, salt, and pepper on meat, poultry, and fish.
A. shaker B. dredgers C. pepper mill D. sifter