THIRD QUARTER

EXAMINATION
2017-2018
GRADE 7 / 8– COOKERY
NAME: __________________________________ SCORE: ______
GRADE / SECTION: _______________________ TEACHER: ____________________

Direction: On the third column draw a STAR if the statement/s in column A match with column
B and if not write draw a SQUARE. (2pts each)
A B C
1. It is the most popular Aluminum
material used for tools and
equipment, but is more
expensive.
2. It is a greatly durable and Glass
cheap material of kitchen
utensils but may not last long
3. An essential utensil for Colander
various tasks from cleaning
vegetables to straining pasta or
tin contents
4. Used to level off ingredients Scraper
when measuring dry
ingredients
5. Use for turning food items Flippper
6. Commonly made up of Measuring Cup for Liquid
heatproof glass and Ingredients
transparent so that liquid can
be seen when measuring
7. It make the task of cleaning Seafood Serving Tools
seafood and removing the
shell much easier.
8. Enables you to more easily Serving spoons
grab and transfer larger food
items, poultry or meat portions
to a serving platter, to a hot
skillet or deep fryer, or to a
plate
9. Used for whipping eggs or Pastry blender
batter, and for blendi
10. Used to measure heat Temperature scales
intensity

Put a check (√) mark if the statement is correct and an (X) mark if incorrect. Write your
answer on a separate sheet of paper.
___ 1. Utensils need to be thoroughly washed in cold soapy water.
___ 2. Follow the instructions on the sanitizer’s container carefully.
___ 3. All utensils must then be thoroughly dried before they are re-used.
___ 4. Cleaning will remove most of the dangerous bacteria present in the utensils.
___ 5. Chemical sanitiser or very hot water were used in absence of dishwasher.

Complete the following table

Items Purchase Selling price Peso markup Percentage mark
cost/buying price up
Bibingka 5.00 7.00
Cup cake 7.00 10.00
 Pulvoron 3.00 4.00
Chicharon 25.00 35.00
Yellow corn 10.00 15.00

IDENTIFY THE FOLLOWING KITCHEN LKAYOUT SHAPES (2PTS EACH)

1. 2.

____________________ ______ ________________

3. 4.
___________________________________
___________________

5. 6.

____________________ ______________________