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Tle 7

The document is a 4th Periodical Examination for TLE 8 at Dapitan City National High School, consisting of multiple-choice questions related to cooking measurements and ingredient substitutions. It includes questions on how to substitute various ingredients and conversions between different units of measurement. The exam is prepared by Arvin C. Gallosa, a substitute teacher.

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3 views2 pages

Tle 7

The document is a 4th Periodical Examination for TLE 8 at Dapitan City National High School, consisting of multiple-choice questions related to cooking measurements and ingredient substitutions. It includes questions on how to substitute various ingredients and conversions between different units of measurement. The exam is prepared by Arvin C. Gallosa, a substitute teacher.

Uploaded by

arvingallosa
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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Republic of the Philippines

Department of Education
DIVISION OF DAPITAN CITY
DAPITAN CITY NATIONAL HIGH SCHOOL
Lawaan, Banonong, Dapitan City
4th Periodical Examination in TLE 8
Name:_________________________________Grade & Sec._________
School:_________________________________Date:______________
Multiple Choice: Read the statement carefully then shade the letter that correspond the
letter of your answer.

TLE 8

ABCD
0 0 0 0 1 1. How many tsp. of vinegar to substitute 1 tsp. of lemon juice?
A. 1/2 B. 1
C. 2 D. 3
2. How many cups of melted margarine to substitute 2 cups of butter?
A. 2 B. 3
C. 4 D. 5
3.What ingredient will you use if chocolate powder is not available?
A. cocoa powder B. melted butter
C. powdered sugar D. chocolate candy
4. What will you use if corn starch is not available?
A. flour B. powdered sugar
C. chocolate powder D. all of the above
5. If butter is not available, what will you use instead?
A. lard B. margarine
C. syrup D. none of the above
6. A change in the units or form of number or expression.
A. symbols B. quantity
C. conversion D. metric system
7. How many tablespoons in 1 cup of dry ingredients?
A. 16 tbsp. B. 17 tbsp.
C. 18 tbsp. D. 19 tbsp.
8. How many cups is the 500 ml water?
A. 2 cups B. 3 cups
C. 4 cups D. 5 cups
9. How ounces in 1 gram of nutmeg?
A. 0.035 oz B. 0.045 oz
C. 0.055 oz D. 0.065 oz
10. One tablespoon of ingredients is equal to?
A. 2 teaspoons B. 3 teaspoons
C. 4 teaspoons D. 5 teaspoons
11.One pint of flour is equal to many cups?
A. 2 cups B. 3 cups
C. 4 cups D. 5 cups
12. One galloon of vinegar is equal to?
A. 2 quarts B. 3 quarts
C. 6 quarts D. 8 quarts
13. How many tsp. of cream of tartar to substitute 1/ 2 tsp. of vinegar?
A. 1/2 B. 1/4
C. 3/4 D. 1
14. What ingredient you will use if honey is not available?
Republic of the Philippines
Department of Education
DIVISION OF DAPITAN CITY
DAPITAN CITY NATIONAL HIGH SCHOOL
Lawaan, Banonong, Dapitan City
A. syrup B. candy
C. chocolate D. evaporated milk
15. How many cloves of garlic to substitute 1/8 cup of garlic powder?
A. 1 B. 2
C. 3 D. 4
16. For 2 points write the name of our school principal in Dapitan City National High

19. For 2 points write the ingredient of the MUNCKIN at the box given below:

Prepared by: ARVIN C. GALLOSA


SUB Teacher I

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