Republic of the Philippines

Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
GIGAQUIT DISTRICT
GIGAQUIT NATIONAL SCHOOL OF HOME INDUSTRIES
2nd QUARTER SUMMATIVE TEST
GRADE 8-COOKERY
Name: _______________________________________ Date: _______
School Name:________________________________________ Score: _________

DIRECTIONS: Read the questions carefully. Choose the correct answer. Write your answers on a
separate sheet of paper.

1. What is the use of mortar and pestle?

A. Stir water C. Crush or grind ingredients
B. Measure ingredients D. Check the temperature of meat

2. How is cleaning kitchen tools and utensils done?

A. By preparing sanitizing solution C. By storing tools and utensils in the cabinet
B. By disinfecting dishes and equipment D. By removing soil from the dishes and putting detergent

3. Where is the right place to position the tools that are frequently used?
A. Back portion of cabinet C. Middle portion of cabinet
B. Upper portion of cabinet D. Easy to reach portion of cabinet

4. When is the right time to sanitize kitchen utensils and equipment?

A. After removing the dirt C. After rinsing the utensils
B. Before putting detergent D. After washing and cleaning

5. How would you compare dry measuring cup to liquid measuring cup?
A. Dry measuring cup and liquid measuring cup are both use for measuring liquid ingredients
B. Dry measuring cup is used for measuring dry ingredients and liquid measuring cup is for liquid ingredients
C. Dry measuring cup is used for small amount of ingredients and liquid measuring cup is for liquid
ingredients
D. Dry measuring cup is used for measuring small amount of ingredients and liquid measuring cup is for large
amount of ingredients

6. What is the best way to prepare tools and equipment use for cooking?
A. Always have a schedule for work
B. Gather all the needed tools and equipment ahead of cooking time
C. Position tools and equipment within reach to save time and travel
D. It is essential that you know what tools and equipment are appropriate for the
dish

7. What statement best describes the word “clean”?

A. Free from bacteria C. Free from dirt and soil
B. Pleasing in the eyes D. Free from soil and bacteria

8. What is the proper way of cleaning and sanitizing kitchenwares with Teflon?
A. Use smooth sponge in washing it
B. Use scotch brite to easily remove the dirt
C. Use your hands and gently scrub the leftovers
D. Use steel wool to guarantee no food stains will remain

9. Which of the following tasks involves cleaning kitchen tools and utensils?
A. Eliminate tools that are not in use
B. Store tools and utensils on the bottom shelves
C. Keep tools and utensils in an accessible storage
D. Soak all used tools, utensils in a tub of warm water

10. What is the main reason of sanitizing the utensils before and after using?
A. To exterminate bacteria totally C. To remove visible soil and foods
B. To have a safe and healthy food D. To avoid foods from contamination

11. What is the main purpose of storing tools and utensils in its designated places?
A. To organize tools and utensils properly
B. To make it more clean and pleasing in the eyes
C. To protect tools and utensils from contamination
D. For easy access of the tools and utensils when needed

12. Imagine that your cabinet has a glass door and that everyone can see what is inside. Which statement best
describes this phrase?
A. Kitchen cabinets should have glass doors
B. Visualizing that your tools and equipment were arranged properly
 C. Organizing kitchen tools and equipment is not necessary on closed cabinets
D.Kitchen cabinet doors should be kept open so that everyone can see what is
inside

13. What do you think is the reason of utilizing the right tool in measuring a certain ingredient?
A. To have a good output
B. To have a delicious product
C. To follow the manufacturer’s specifications
D. To get the accurate measurements of ingredients

14. How will you classify the different tools, utensils, and equipment in the kitchen?
A. Classify them according to their functions
B. Classify them according to their size and shape
C. Classify them according to manufacturer’s specification
D. Classify them according to the materials used in composition

15.What would happen if you use the wrong tool in measuring ingredients?
A. You will be punished by your teacher
B. You can get the exact amount of ingredients
C. You will be able to measure the ingredients accurately
D. You will not be able to measure the ingredients accurately

16. How can you identify the right cleaning agent to use in cleaning the dishes?
A. By knowing the price of the cleaning agent to be used
B. By identifying first the tools and utensils to be cleaned
C. By knowing the level of cleanliness of the dishes to be cleaned
D. By knowing the level of impurity of the tools and equipment to be cleaned

17. To celebrate her mother's birthday, Jay made a cake. After baking, he must clean, sanitize, and store the baking
supplies. What is the first thing he needs to do to accomplish the task?
A. Leave all baking pans and utensils on the sink
B. Dry baking tools and utensils on a drying rack
C. Store all baking tools, equipment and accessories on its designated places
D.Soak all used baking pans and tools in a warm water with dishwashing solution

18. What do you think is the purpose of organizing tools, utensils and equipment in the kitchen?
A. To avoid damages
B. To impress the guests
C. To make it clean and organized
D. To avoid mishaps in the kitchen

19. How can you accurately weigh ingredients using a portion scale?
A. Clean the pan before using
B. Calibrate the scale to 0 before using
C. Clean the ingredient to be measured
D. Remove the pan of the portion scale and weigh the ingredient

20. Your teacher instructed you to sanitize the washed utensils, what will you do?
A. Soak utensils in warm water
B. Cover the utensils with basin
C. Prepare a solution of water and disinfectant
D. Wash utensils again and soak in warm water

21. How will you sanitize tools and utensils in the kitchen using chemicals?
A. Soak utensils in a hot boiling water with chlorine
B. Soak utensils in a solution and dry them under the sun
C. Prepare solution of water, salt and chlorine, and soak utensils for 20 minutes
D. Prepare a solution consisting chemical and water following the proper concentration

22. Why was it better to use chopping board made from hard plastic than wood?
A. Because plastic chopping board is light than wood
B. Because plastic chopping board is cheaper than wood
C. Because plastic chopping board is more attractive than wood
D. Because plastic board is usually easier to clean than a wood, it only needs to be cleaned with water and
soap

23. What is the reason why some of the restaurant owners prefer to use heat as sanitizer than chemicals?
A. Because it is convenient to use
B. Because chemicals are more expensive that heat
C. Because chemicals have smell/odor that might stick to the dishes
D. Because it is easy to prepare heat than chemical solution in sanitizing dishes

24. Jenny stacks glasses by holding them on her fingers, which makes them more likely to break. What changes would
you make if you were in Jenny's shoes to prevent the glasses from breaking?
A. Leave the glasses in the sink
B. Stack the glasses one at a time
C. Wear gloves to prevent glasses from falling
D. Get a tray and put enough number of glasses
25. Because your cabinets' doors are made of wood and you cannot see what is inside, you are always having trouble
finding the tools and utensils you need for cooking. What adjustments would you make to address the issue?
A. Put a label in every cabinet
B. Replace the door of the cabinet with glass
C. Place the tools and utensils in the sink for easy access
D. Place the needed tools and utensils in a clear and transparent storage

ANSWERS KEY
2nd QUARTER EXAMINATION
GRADE 8-COOKERY

1. C 11. A 21. B 31. D 41. D

2. D 12. D 22. D 32. A 42. B
3. B 13. D 23. B 33. D 43. C
4. D 14. A 24. B 34. D 44. D
5. C 15. B 25. D 35. D 45. B
6. B 16. D 26. A 36. C 46. B
7. A 17. B 27. D 37. B 47. A
8. A 18. A 28. D 38. C 48. B
9. B 19. D 29. D 39. D 49. D
10. C 20. D 30. B 40. A 50. B