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Tle Cookery 9 Week 3 & 4 Summative Test Name: - Date: - Grade/ Section: - Score

This document appears to be a test for a cooking class, assessing knowledge of common kitchen tools, materials, and cooking techniques. It contains 15 multiple choice questions testing identification of materials used for kitchen tools (e.g. aluminum, cast iron), coatings used for cookware (e.g. Teflon), tools (e.g. spatula, whisk), techniques (e.g. double boiler), and factors involved in cleaning kitchen equipment (e.g. soil, mechanical force). The test is assessing a student's knowledge of key terms and concepts from weeks 3 and 4 of the class.

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Mirasol Segundo
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236 views2 pages

Tle Cookery 9 Week 3 & 4 Summative Test Name: - Date: - Grade/ Section: - Score

This document appears to be a test for a cooking class, assessing knowledge of common kitchen tools, materials, and cooking techniques. It contains 15 multiple choice questions testing identification of materials used for kitchen tools (e.g. aluminum, cast iron), coatings used for cookware (e.g. Teflon), tools (e.g. spatula, whisk), techniques (e.g. double boiler), and factors involved in cleaning kitchen equipment (e.g. soil, mechanical force). The test is assessing a student's knowledge of key terms and concepts from weeks 3 and 4 of the class.

Uploaded by

Mirasol Segundo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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TLE COOKERY 9

WEEK 3 & 4 SUMMATIVE TEST


Name: _____________________________ Date: __________
Grade/ Section: ______________________ Score: _________
1. The most commonly used material in
making kitchen tool, because it is
lightweight, atttractive
and less expensive.
a. Stainless Steel b. Aluminum c. Glass d. Cast iron
2. The special coating applied inside
aluminum or steel pots and pans that
prevents food from
sticking on the pan
a. Aluminum b. double boiler c. Teflon d. Cast iron
3. This is used when then temperature in
cooking must kept below boiling and keep
warm.
a. Aluminum b. double boiler c. Teflon d. Cast iron
4. This material is durable but must be
kept oiled to avoid rusting.
a. Cast iron b. double boiler c. Teflon d. Aluminum
5. This material is very expensive but more
easier to clean and shine and will not wear
easily.
a. Stainless Steel b. Aluminum c. Glass d. Cast iron
6. This material is not practical for top or
surface cooking, and great care is needed
to ensure
its shelf life.
a. Stainless Steel b. Aluminum c. Glass d. Cast iron
7. It is used for various tasks from cleaning
vegetables to straining pasta or contents.
a. Kitchen shears b. funnels c. graters d. colanders
8. It is used to level off ingredients when
measuring and to spread frosting and
sandwich filling.
c. Butter
a. Spatula b. scraper knife d. Chef's knife
9. A rubber or silicone tool used to blend
or to get all of the food from the bowl.
c. Butter
a. Spatula b. scraper knife d. Chef's knife
10. It is used for blending, mixing,
whipping eggs or batter and blending
gravies for sauce.
a. whisk b. scraper c. spatula d. wooden spoon
11. It is used to core, peel, and section
fruits and vegetables. The blades are short
and concave.
a. Paring knife b. citrus knife c. french knife d. kitchen knife
12. A very useful appliance used to chop,
blend, mix, whip, puree, grate and liquify
all kinds of food
a. mixer b. rolling pin d. Blender
13. The factor that influence the cleaning
process that needs complete removal and
will affect the
cleaning compound used along with the
method of cleaning.
a. Temperature b. water c. soil d. mechanical forc
14. It is as simple as hand scrubbing with a
brush or as complex as turbulent flow and
pressure inside a
a pipeline. This aids in soil removal and
typically reduces time and concentration
requirements.
a. Temperature b. water c. soil d. mechanical forc
15. Commonly referred as degreasers used
on surfaces where grease has burned on.
a. Detergents b. Solvent cleaners c. acid cleaners d. abrasives

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