College of Teacher Education

BATANGAS STATE UNIVERSITY

Rosario Campus
Second Periodical Test in TLE Grade 7

Name:__________________________________

Date.:______________________

Grade & Section: _________________________

Score: ______________________

Multiple choice
Directions: Read and analyze the statement carefully. Encircle the letter of the correct answer.

1. It is the most popular material used for tools and equipment, but is more expensive.
a. Glass
c. baster
b. Aluminum
d. colander
2. An essential utensils for various task from cleaning vegetables to straining pasta or tin
contents.
a. Flipper
c. Colander
b. Scraper
d. pastry blender

3. A wooden or plastic board where meats and vegetables can be cut is called______.
a. Crockery
c. servings spoon
b. Cutting boards
d. pastry blender
4. Kenneths father has a car repair shop. And his father asked him to clean the bucket/pale
filled with grease. What cleaning agent will he used?
a. Abrasive cleaners
c. solvent cleaners
b. Detergents
d. acid cleaners

5. If your mother bought 10kilos of chicken for your simple birthday party and your birth
day will be tomorrow. What equipment will you used to store the foods?
a. Ovens
c. blenders
b. Refrigerator
d. griddles
6. Which does NOT belong to the proper storage of washed utensils?
a. They should be stored in a clean dry place adequately protected against vermin and
other sources of contamination
b. Cups, bowls, and glasses shall be inverted for storage.
c. When not stored in closed cupboards or lockers, utensils and containers shall be
covered or inverted whenever practicable.
d. None of the above.
7. Which of the following is the most practical way to use in sanitizing kitchen tools if you
have a greater concern with your health?
a. chemicals

c. heat

b. radiation

d. none of the above

8. Based on what you know, how would you explain the proper use of kitchen tools and
equipment?
a. Kitchen tools and equipment are used in accordance to its function.
b. Kitchen tools and equipment are used according to its purpose.
c. Both a and b
d. None of the above

9. What are the proper sequence of the steps in making vinegar solution?
I. Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket,
wring the mop out and wipe across your kitchen floors.
II. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp
cleaning rag.
III. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down surfaces with a cleaning rag.
IV. 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.
V. Make an all-purpose cleaner in a spray bottle.
a. II, IV, I, V, III

c. III, V, I, IV, II

b. I, II, III, IV, V

d. V, IV, III, II, I

10. When you are baking and you dont have a stainless bowl what is the alternative bowl
you can use?
a. glass bowl

c. plate

b. casserole

d. saucer

11. Ingredients which measure by volume and by weight demand ______ measuring tools
or equipment.
a. standardized

c. suggested

b. measuring

d. leveling

12. Brown sugar is ____ into the measuring cup before leveling off.
a. measure

c. pack

b. standardize

d. small

13. How many pounds in 1 kilo?

a. 2 lbs.

c. 3.3 lbs.

b. 3lbs.

d. 2.2 lbs.

14. Four (4) cups of water is equivalent to how many liters?

a. 1 liter

c. 3 liters

b. 2 liters

d. 4liters

15. When you purchase a bread for P 5.00 and you sold it for P7.00, how much is its
mark up?
a. 12

c. 7

. 35

d. 2

16. In question # 15, what is the mark up percentage?

a. 20%

c. 15 %

b. 40 %

d. 10 %

17. If 1 liter is equivalent to 4 cups of water, how many cups of water do 4 liters have?
a. 4 cups

c. 12cups

b. 8 cups

d. 16 cups

18. What is the accurate procedures in measuring the rice and flour?
a. Level off with a spatula or with a straight- edged knife and fill the cup to overflowing.
b. Fill the cup to over-flowing, leveling-off with a spatula or with a straight edge
of knife.
c. Spoon into the cup just enough to hold.
d. Pack into cup just enough to hold its shape when turned out off cup. Level- off
with spatula before emptying.
19 25.
Refer to the table.
Items

Buying price

Selling price

Bibingka
Cup cake
Pulvoron
Chicharon
Yellow corn

5.00
7.00
3.00
25.00
10.00

7.00
10.00
4.00
35.00
15.00

19. What is the Peso markup of the sold bibingka?

Peso markup

3
1

Percentage
mark up
29 %

a. 4

c. 3

b.2

d. 1

20. What is the percentage mark-up of sold yellow corn?

a. 10 %

c. 30 %

b. 60 %

d. 50 %

21. What is the percentage mark-up of sold chicharon?

a. 40 %

c. 35%

b. 25 %

d. 20 %

22. What is the peso mark up of sold yellow corn?

a. 10

c. 5

b. 20

d. 15

23. What is the peso mark up of sold chicharon?

a. 10

c. 5

b. 15

d. 20

24. What is the percentage mark up of sold pulvoron?

a. 35%

c. 34%

b. 33%

d. 32%

25. What is the percentage mark up of cupcake?

a. 40 %

c. 41%

b. 42%

d. 43%

26. Named for the U shape it resembles, this kitchen is popular in large and small homes
alike.
a. The Island Option
b. G- shaped kitchen

c. U- shaped kitchen
d. the corridor/galley kitchen

27. This kitchen shape is one of the most flexible and most popular providing a compact
triangle.
a. L-shaped kitchen

c. single wallman/Pullman kitchen

b. The island option

d. The U-shaped kitchen

28. These centers make possible an orderly flow of activities connected with food
storage, preparation, cooking serving and clean up.
a. work flow

c. work center

b. work simplification

d. work triangle

29. These means doing the job in the easiest, simplest, and quickest way.

a. work flow

c. work center

b. work simplification

d. work triangle

30-32. Choose from the symbol below.

a.

c.

b.

d.

30. What symbol/s can represent a SINK?

31. What symbol/s can represent a GAS STOVE?

32. What symbol/s can represent a REFRIGIRATOR?

33. Work station means

a. Doing the job in the easiest, simplest and quickest way.
b. A specific work area where a particular kind of food is produce or specific job
is done.
c. Make possible orderly flow of activities connected with food storage,
preparation, cooking serving and clean up.
d. It is an imaginary line drawn from each of the three primary work stations in
the kitchen.
34. Work triangle means
a. Doing the job in the easiest, simplest and quickest way.
b. A specific work area where a particular kind of food is produce or specific job
is done.
c. Make possible orderly flow of activities connected with food storage,
preparation, cooking serving and clean up.
d. It is an imaginary line drawn from each of the three primary work stations in
the kitchen.
35. Based on the lesson, what factors would you NOT consider in creating your own
kitchen lay-out?
I. Financial capability
II. Space availability
III. Layout Appearance
IV. Working Convenience

a. I and II
b. III and IV

c. none of the above

d. all of the above

36. Type of kitchen which is most suitable for large families is ______.
a. U- shaped

c. Galley kitchen

b. G- shaped

d. Island option

37. Type of kitchen which is most popular and compact is ________.

a. U- shaped

c. Galley kitchen

b. G- shaped

d. Island option

38. What would your design if your cabinetry is full of glassware, chinaware, and
silverware?
a. glassware cabinetry

c. condiments cabinetry

b. equipment and tools cabinetry

d. dress cabinetry

39. Would it be better if your cabinetry is NOT well organized if you get some materials
or equipment that you need.
a. YES

b. NO

40. What would happen if your food storage stations is not organized?
a. It is hard for you to find what you need.
b. Cannot apply FIFO.
c. Prone to hazard
d. All of the above.
41. It is situation that could be dangerous to people in the work place.
a. electric shock

c. hazard

b. grounded

d. force majure

42. Process of maintaining clean and healthy conditions of food protection so that the
food served to customers cannot make him ill.
a. Sanitizing

c. Maintaining

b. cleaning

d. testing

43. It is a micro-organism that has furry growth often found on spoiled food is
called____.
a. electric shock

c. force majure

b. molds

d. hazard

44. What would be the result if you didnt keep the floor surface clean and dirty?
a. You might slip.

c. You might cut your fingers

b. You might burn

d. Nothing will happen.

45. Which of the following is consider in controlling hazards and risks in the work place.
a. Use caution when working round hot oil.
b. Do not work closely to hot fryers when the floor is wet.
c. Do not pour excess ice from fry packages into the finger.
d. All of the above.
46. Microorganisms are living cells that is very small that they can only be seen in a
microscope, what do you call in a simple, single celled microorganism.
a. Bacteria
b. Molds
c. Fungi
d. Virus

47. Based on what you know, why do we need to identify hazards and risks in the
kitchen?
a. To minimize or eliminate risk to co- workers, workplace and environment.
b. To prevent accident.
c. Both a and b
d. None of the above

48. Would it be better if we identify the hazards and risks in the kitchen?
a. Yes. Because it can help us to minimize or eliminate risk to co- workers, workplace and
environment.
b. No. Because we all know that accident is everywhere.
c. Maybe.
d. Both a and b
49. How would you prove that it is important to identify the hazards and risks in the
kitchen?
a. Through identifying hazards and risks in the kitchen, we can make sure that we are safe
enough to stay on the kitchen.
b. Through identifying hazards and risks in the kitchen, we can also minimize or
eliminate risks that may happen to our co- workers.
c. Through identifying hazards and risks in the kitchen, we can prevent accident that may
occur.
d. All of the above
50. What would happen if we do not identify the hazards and risks in the kitchen?
a. We might got accident.

b. The foods may also be prone in bacterias that may be found in the kitchen.
c. Both a and b.
d. None of the above

Key to correction:
1. B

11. A

21.A

31.B

41.C

2. C

12. C

22.C

32.A

42.A

3. B.

13. D

23.A

33.B

43.B

4. C

14. A

24.B

34.D

44.A

5. B

15. D

25.D

35.C

45.D

6. D

16. B

26.C

36.B

46.A

7. C

17. D

27.A

37.A

47.C

8. C

18. B

28.C

38.A

48.A

9. A

19. B

29.B

39.B

49.D

10. A

20. D

30.C

40.D

50.C