This document contains a test for a Commercial Cooking class that assesses students' knowledge of kitchen tools, equipment, and safety practices. The test includes multiple choice, matching, and fill-in-the-blank questions. Questions cover topics like common kitchen tools and their uses, food safety practices like cleaning and sanitizing, and units of measurement used in cooking. The test is assessing students' understanding of fundamental concepts for working in a commercial kitchen environment.
This document contains a test for a Commercial Cooking class that assesses students' knowledge of kitchen tools, equipment, and safety practices. The test includes multiple choice, matching, and fill-in-the-blank questions. Questions cover topics like common kitchen tools and their uses, food safety practices like cleaning and sanitizing, and units of measurement used in cooking. The test is assessing students' understanding of fundamental concepts for working in a commercial kitchen environment.
This document contains a test for a Commercial Cooking class that assesses students' knowledge of kitchen tools, equipment, and safety practices. The test includes multiple choice, matching, and fill-in-the-blank questions. Questions cover topics like common kitchen tools and their uses, food safety practices like cleaning and sanitizing, and units of measurement used in cooking. The test is assessing students' understanding of fundamental concepts for working in a commercial kitchen environment.
This document contains a test for a Commercial Cooking class that assesses students' knowledge of kitchen tools, equipment, and safety practices. The test includes multiple choice, matching, and fill-in-the-blank questions. Questions cover topics like common kitchen tools and their uses, food safety practices like cleaning and sanitizing, and units of measurement used in cooking. The test is assessing students' understanding of fundamental concepts for working in a commercial kitchen environment.
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Republic of the Philippines
Department of Education Region XII Division of Cotabato ALEOSAN NATIONAL HIGH SCHOOL Aleosan, Cotabato
SECOND QUARTER ASSESSMENT COMMERCIAL COOKING 8 S.Y. 2018 – 2019
Name:_______________________________ Year & Section__________________ Date:___________ Teacher:_____________________________ Proctor:________________________ Score:__________
(KNOWLEDGE) Direction: Read each item carefully. Choose the letter most appropriate for each of the given statements. (30 pts.) 1. It is the most popular materials used for tools and equipment, but it is more expensive. a. Aluminum b. Stainless c. Plastic d. Wood 2. A must to all types of kitchen tasks, from feeling an onion and slicing carrots, often referred to as cooks or chef’s tools. a. spatula b. scraper c. chopping board d. kitchen knife 3. A kitchen tool which is specifically designed for pulping garlic for cooking. a. garlic presser b. knife c. measuring cups d. peeler 4. It is used for turning food items. a. soup ladle b. baster c. flipper d. colander 5. A more complicated tool that may refer to a small electrical appliances. a. grater b. equipment c, dredgers d. funnels 6. It is used to measure solid and dry ingredients a. roasting tools b. measuring cups c. kitchen shears d. colander 7. This is used to measure small quantities of ingredients. a. measuring spoon b. measuring cups c. potato masher d. scraper 8. Essential utensil for various tasks from cleaning vegetables, straining pasta or tin content. a. colanders b. cutting boards c. teflon d. scraper 9. A special coating apply to the inside of some aluminum that helps food from not sticking to the pan. a. teflon b. plastic c. wooden d. baster 10. A kitchen essentials used for creaming, stirring and mixing that made` of a hard wood. a. wooden spoon b. measuring cups c. scraper d. grater 11. It is the most popular, lightweight, attractive and less expensive materials for kitchen. a. stainless b. aluminum c. plastic d. ceramics 12. it is greatly durable and cheap material of kitchen utensils but may not last long. a. plastic b. ceramics c. flipper d. whisks 13. A rubber or silicon tools to blend or scrape the food from the bowl. a. grater b. spatula c. scraper d. ceramics 14. It is used to measure heat intensity. a. temperature scale b. measuring cups c. thermometer d. measuring spoon 15. It is used to shred, slice, and separate foods. a. baster b. grater c. whisks d. flipper 16. Which of the following is a substance used to destroy germ and diseases? a. stacks b. disinfectant c. infestation d. cleaning 17. It is the process of reducing number of harmful organisms to safe level on food contact services a. sanitizing b. cooking c. frying d. drying 18. This is the removal of visible soil from the food. A. pedestal b. cleaning c. cooling d. sanitizing 19. A room especially set apart and containing the necessary utensils for cooking food. a. kitchen b. dining c. garden d. bedroom 20. It is an imaginary line drawn from each of the three primary work stations in the kitchen and avoid traffic flow problems. a. work flow b. work triangle c. work centers d. work station 21. This means doing the job in the easiest, simplest and quickest way. a. work simplification b. work centers c. work flow d. work triangle 22. This kitchen shape is one of the most flexible and most popular, providing a compact triangle. a. U-shaped kitchen b. G- shape kitchen c. L- shape kitchen d. Island Option 23. This style of kitchen makes the most out of the smaller space. a. gallery kitchen b. island option c. single wall kitchen d. U-shaped kitchen 24. Which of the following types of kitchen is designed for homes or apartments because it offers a very open and airy feel? a. single wall b. gallery kitchen c. U-shaped kitchen d. L- shape kitchen 25. This is a poisonous substance that makes u sick. a. toxin b. hazard c. molds d. bacteria 26. The process of reducing number of harmful organisms to safe level on food contact services. a. sanitizing b. cleaning c. sanitizer d. stack
27. It is used to chop, dice, or mince food.
a. Butcher knife b. Boning knife c. French knife d. Paring knife
28. It is used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables. a. potato masher b. flipper dredgers d. grater
29. 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. heating d. washing
30. A wooden or plastic board where meats and vegetables can be cut. a. colander b. cutting board c. baster d. grater (UNDERSTANDING)
II. Choose the letter of the word or group of words to complete the sentence below. (5 pts.)
A. recontamination c. storage e. washcloth
B. dry d. soak
31. After cooking the ingredients, ________________ all used mixing bowls, spatulas, measuring spoons and cups and mixer accessories in a tub of warm water. 32. Use a damp ________________ to wipe off all cake mix splatter from the mixer. 33. Return electric mixers and other electronic equipment to their designate _______________ places. 34. Make sure all wooden spoon and accessories are ___________ before storing. 35. Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent ______________ prior to use.
(Application) III. Complete the table below 36. _____ fluid oz 2 tablespoons 30 ml. 37. _____ cup 8 fluid oz 250 ml. 38. _____ 0z 220 g 4 inches 39. 2 ½ fluid ounces 85 ml _____ teaspoon 40. 250˚F _____ ˚ C
(PERFORMANCE TASK) III. MATCHING TYPE: Match column A with column B. Write the letter of the correct answer.
