Review Module in Cookery 7

You have already accomplished your first quarter module. Now, it is time to assess what you have learned. To prepare
you for the upcoming quarterly exam, here are some questions that may help you recall the previous lessons. You can
write your answers directly in this module. Refer to the Answer Key to check your answers after taking the test.

I. MULTIPLE CHOICE
Directions: Read the following questions carefully and encircle the letter of the correct answer.
1. Which is used to maintain and to preserve perishable foods such as meat, fish, seafood, and ice cream?
a. chiller c. freezer
b. cooler d. refrigerator
2. Which of these kitchen tools is used to hold items when cooking?
a. tongs c.strainer
b. wooden spoon d. utility tray
3. Which involves making use of some materials without changing their physical and chemical properties?
a. composting c. reuse
b. recycling d. waste disposal
4. Which refers to the substance that is dissolved by a given quantity of the solvent?
a. concentration c. sanitation
b. desinfectant d. detergent
5. Which refers to the fury fungus growing on food?
a. mold c. salmonella
b. virus d. non of the above
6. Which refers to the cleaning substances used to wash the tableware?
a. abrasive cleaners c. detergent
b. acid cleaners d. solvent cleaners

7. Which of these instruments is used to guide the supervisor and managers in making rounds or inspection?
a. checklist c.questionaire
b. logbook d. request form
8. Which refers to the process of making discarded materials into useful articles?
a. composting c. reuse
b. recycling d. waste disposal
9. Which refers to the amount that a vendor sets in exchange for his or her products or goods ?
a. expenses c. markup percentage
b. markup d. selling price
10. Which is the correct abbreviation of pound?
a. kg c. lb
b. gal d. pc
11. Which refers to the amount of money that a seller sets for the items or products for sale?
a. Price c. profit
b. Pricing d. retail price
12. What is the equivalent substitution of 1 egg yolk?
a. 1 1/3 tbsp egg yolk c. 2 1/3 tbsp egg yolk
b. 1 ¼ tbsp. egg yolk d. 2 ¼ tbsp. egg yolk
13. Which refers to the cost of materials incurred in the production of goods?
a. expenses c. markup percentage
b. markup d. selling price
14. Which of these hazards is caused by viruses, bacteria, fungi, parasites, and other microorganisms that can
have adverse effects in humans?
a. biological hazard c. physical hazard
b. chemical hazard d. psychological hazard
15. Which Personal Protective Equipment (PPE) protects the hands from burns while cooking or touching hot equipment in the
kitchen?
a. apron c. gloves
b. facemask d. pot holder

II. IDENTIFICATION

Identify what is described in each of the following sentences. Choose your answer from the box below.

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 Hidden lines Food Storage area Service Leader line Measuring cup
Cutting plane line Receiving Area Thermometer Peeler
Washing area Measuring spoon Auxialliary services

___________1. It is a set of spoons to used to measure small quantities of ingredients.

___________2. It is a sharp-edged tool used to remove the skin of fruits and vegetables.
___________3. It is an instrument used to measure the temperature of the food being cooked.
___________4. It measures liquid ingredients such as fruit juice, milk, and oil.
___________5. It is the area that includes an outside platform or loading dock, adjacent floor space, large
enough to check in, examine, weight and count food when they are delivered.
___________ 6. It is an area that includes the refrigerator for storing perishable food.
___________ 7. It is the space for employees, restrooms, lockers, shower areas, and handwashing facilities.
___________ 8. It is a medium thick line composed of broken and straight lines drawn alternately.
___________ 9. It is a short slanting line with an arrowhead and a short horizontal line at the opposite ends
used to give emphasis on a drawing.
___________10. It is a thick line used to indicate an imaginary cut through an object along the line.

III. ALTERNATE RESPONSE

Directions: Write the word Cookery if the statement is correct, and write Your Name if the statement is wrong.
_______1. Wire whisk is used to mix ingredients which may be by beating , stirring , or whipping.
_______2. Rubber scraper is made of wood used to cream fats and mix and stir foods.
_______3. Eating the skin of apples and green mangoes are ways of reducing waste.
_______4. Waste reduction is the process of making discarded materials into useful articles.
_______5. Garbage must be disposed every week.
_______6. Composting refers to discharging wastes properly and safely.
_______7. A clean storage area is necessary to make sure that the items to be stored will be free from
animals.
_______8. Being healthy means having a sound state of mind and body.
_______ 9. OSH center also performs the surveillance of the workers health in relation to their work.
_______ 10.Organizing first aid and emergency treatment is beneficial to the workers.
.
IV. Constructed Response
Direction: Answer the following in not more than five (5) sentences. Write your answer on the space provided. Refer to the rubric
upon answering.

1. Are storage equipment designed to make your food safe to eat? Why?

2. How can you prepare ingredients without using the measuring tools?

3. Describe how the protective equipment helps in cooking preparation.

Rubric 1 2 3 4 5
Constructed Response Fails to give clear The answer/ Gives clear Gives clear Gives clear answer/
answer/explanation explanation is answer/ answer/ explanation and shows
but shows effort. somewhat clear. explanation, but explanation and it shows very neat work.
there are erasures. neatness of work.
YOU DID IT! GOOD JOB!
Answer Key
Here are the answers. Please look at this part only after accomplishing the test. Honesty is STILL the best
policy. Please check your answer and determine how much knowledge you have attained.

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 MY DICES FLEX LEARNING EXPERIENCE
1st Quarter
Name: _______________________________________ Time and Date Taken: _______________________
Grade & Section: _____________________________ Subject Area: ______________________________

Hi there!

Please let us know your learning experiences through the DICES FLEX Modules for this subject area. We
would like to know your feedback as this will help us prepare better learning experiences for you in the next
modules.
Directions: Please rate the following items with 5 as the highest and 1 as the lowest. You may also ask your
parents for comments if they are involved in your learning. Encircle the number of your answer. When finished,
cut this page correctly and submit it to your teacher.
INDICATORS RATING
A. Contents of the Module. What can you say about the learning module in terms of
its flow, structure, grammar, content, and overall presentation?
1. Clarity of instructions 1 2 3 4 5
2. Length of concept notes 1 2 3 4 5
3. Number of activities/exercises in the modules of this subject area 1 2 3 4 5
4. Type of activities/exercises in the modules of this subject area 1 2 3 4 5
5. Correctness of the texts and other contents of this module in this subject area 1 2 3 4 5
B. Multimedia File. This refers to the Video-Recorded Instructions (VRI),
Downloaded Instructional Videos (DIV), Slide Presentations (SP) and Audio Files
(AF) provided to you so you can understand each lesson better.
1. Quality of VRI, DIV, SP and AF provided in this subject area 1 2 3 4 5
2. Length of VRI, DIV, SP and AF provided in this subject area 1 2 3 4 5
3. Sufficiency of VRI, DIV, SP and AF to understand the topic in this subject area 1 2 3 4 5
4. Relevance of VRI, DIV, SP and AF to the topic in this subject area 1 2 3 4 5
C. Self-Assessment of Learning. You have given your ratings about the modules;
however, it is also important for us to know how much effort you have exerted to learn
independently. How well did you perform to accomplish each module and learn from
it effectively?
1. Exercising time management between studying and doing household chores 1 2 3 4 5
2. Prioritizing learning over other matters during class hours/learning time 1 2 3 4 5
3. Demonstrating positive behaviors such as focus, patience and determination to
1 2 3 4 5
finish the module
4. Maximizing “health breaks” 1 2 3 4 5
Other personal comments of the student: Comments of parents (if applicable):

Thank you for your cooperation. God bless you! 

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