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TLE 8 (Commercial Cooking) )

1) The document is a test from Macatingog Integrated School in Calbayog City, Philippines for their 1st Grading Examination in Technical Livelihood Education (TLE) 8. 2) The test covers topics related to kitchen safety, sanitation, equipment, and layout including multiple choice, matching, enumeration, and essay questions. 3) The test evaluates students' knowledge of key kitchen concepts like the work triangle, common materials used for kitchen tools, equivalents for measuring cups and spoons, and identifying potential hazards.

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Jessa Mae Escareal
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86 views2 pages

TLE 8 (Commercial Cooking) )

1) The document is a test from Macatingog Integrated School in Calbayog City, Philippines for their 1st Grading Examination in Technical Livelihood Education (TLE) 8. 2) The test covers topics related to kitchen safety, sanitation, equipment, and layout including multiple choice, matching, enumeration, and essay questions. 3) The test evaluates students' knowledge of key kitchen concepts like the work triangle, common materials used for kitchen tools, equivalents for measuring cups and spoons, and identifying potential hazards.

Uploaded by

Jessa Mae Escareal
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
Region VIII
Division of Calbayog City
Macatingog Integrated School
Oquendo I District,Calbayog City
SY: 2018-2019

1st Grading Examination in TLE 8

Name: ___________________________________Grade & Sec:_______________Score:______


TEST I. MULTIPLE CHOICE TEST
DIRECTION: Encircle the letter of the correct answer.
1. A chemical agent used for cleansing and sanitizing surfaces and equipment.
a. Sanitizer c. Exterminate
b. Cleaning d. Disinfectant
2. What do you call a room especially set apart and containing the necessary utensils for cooking
food?
a. Pedestal c. Kitchen
b. Living Room d. Stock room
3. Which of the following is the situation that could be dangerous to people in the workplace?
a. Toxin c. Hazard
b. Sanitation d. Grounded
4. It is an imaginary line drawn from each of the three primary work stations in the kitchen, and avoid
traffic flow problems.
a. Work Station c. Work Centers
b. Work Flow d. Work Triangle
5. A specific work area where a particular kind of food is produced or a specific job is done.
a. Work Station c. Work Centers
b. Work Flow d. Work Triangle
6. The work is done most efficiently when it flows in a natural progression, either from left to right or
right to left.
a. Work Station c. Work Centers
b. Work Flow d. Work Triangle
7. It focused around major appliances – refrigerator-freezer, range, or sink.
a. Work Station c. Work Centers
b. Work Flow d. Work Triangle

8. 2 tablespoons is equivalent to ______.


a. 30 ml. c. 90 ml.
b .60 ml. d. 125 ml.
9. ½ cup is equivalent to ______.
a. 30 ml. c. 90 ml.
b .60 ml. d. 125 ml.
10. It is used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
a. Kitchen Shears c. Graters
b. Funnels d. Flipper

TEST II. MATCHING TYPE


DIRECTION: Select the correct answer in the box that corresponds to given the meaning.

Plastic and hard rubber Stainless steel Colander


Measuring Cup for Liquid Ingredients Spatula Flipper
Seafood Serving Tools Serving tongs
Temperature scales Whisks for blending, mixing

A B
1. It is the most popular material used for tools and equipment, but is more
expensive.
2. It is a greatly durable and cheap material of kitchen utensils but may not
last long
3. An essential utensil for various tasks from cleaning vegetables to straining
pasta or tin contents.
4. Used to level off ingredients when measuring dry ingredients
5. Use for turning food items
6. Commonly made up of heatproof glass and transparent so that liquid can
be seen when measuring
7. It make the task of cleaning seafood and removing the shell much easier.
8. Enables you to more easily 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 batter, and for blending gravies, sauces, and
soups.
10. Used to measure heat intensity.

TEST III. ENUMERATION


1-19. Enumerate the different Kitchen Floor Plans and Symbols (19pts.)
20-25. Give the six primary kitchen layouts. (6pts.)

TEST IV. ESSAY


As a student’s how can you ensure that your kitchen at home are free from hazards and risks? (5pts)

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