Republic of the Philippines

Department of Education
REGION III
SCHOOLS DIVISION OF NUEVA ECIJA
Schools Division Office-San Isidro Annex
PULO NATIONAL HIGH SCHOOL

2nd Summative Test

NAME: ________________________________________ SCORE: ______________

(KNOWLEDGE)
Direction: Read each item carefully. Choose the letter most appropriate for each of the given statement.
(30 pts.)
1. It is the most popular materials used for cooking, but is is more expensive.
a. Stailess b. Aluminum 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 tool.
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 appiliances.
a. Grater b. Equipment c. Dredgers d. Funnels
6. It is used to measure small quantities of ingredients.
a. Measuring spoon b. Measuring cups c. Potato Masher d. Scraper
7. It is used to measure solid and dry ingredients.
a. Roasting tools b. Measuring cups c. Kitchen shears d. Colander
8. Essential utensil for various task from cleaning vegetables, straining pasta or tin content.
a. Colanders b. Cutting boards c. Teflon d. Scraper
9. A special coating applied 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 ang 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. Disinpectants c. Infestation d. Cleaning
17. It is the process of reducing number of harmful organisms to safe level on food contact surfaces.
a. Sanitizing b. Cooking c. Frying d. Drying
18. This is the removal of visible soil from the food.
a. Drying 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 c. Work flow
b. Work centers d. Work triangle

22. This kitchen shape is one of the most flexible and most popular, provoding a compact triangle.
a. U-shape kitchen c. L-shape kitchen
b. G-shape kitchen d. Island Option
23. This style of kitchen makes the most out of the smaller space.
a. Corridor/Gallery kitchen c. Single wall kitchen
b. Island option d. U-shape 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 c. U-shape kitchen
b. Corridor/Gallery kitchen d. L-shape kitchen
25. This is a poisonous substance that makes you sick.
a. Toxin b. Hazard c. Molds d. Bacteria
26. Which of the following is caused by touching exposed electrical wire or a piece of electrical
equipment which is not grounded properly.
a. Electroshock b. Grounded c. Burned d. None of the above
27. This is situation that could be dangerous to people in the workplace.
a. Risks b. Hazards c. Fighting d. Working
28. The science and practice of maintaining clean and healthy conditions of food production so that
the food served to customers cannot make him ill.
a. Washing b. Sanitation c. Cleaning d. Inspection
29. Thee are living cells so small that they can only seen in a microscope.
a. Bacteria b. molds c. microorganisms d. fungi
30. It is also a microorganism that has “furry” growth often found on spoiled food.
a. Molds b. microorganism c. bacteria d. fungi
(UNDERSTANDING)
II. Direction: Choose the letter of the word or group of words to complete the sentence below. (5pts.)
a. Recontamination c. Storage e. Washcloth
b. Dry d. Soak
 31. After cooking the ingredients, ___________ all used mixing bowls, spatulas, measuring
spoonsand 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 elextric mixers and other electronic equipment to their designated __________ 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.

GOODLUCK AND GOD BLESS!!!

Prepared by: Checked by: Approved by:

LESTER JOHN M. CATAPANG MARLYN P. VIJANDRE SERGIO B. GONZALES