Name: Date:

Grade:

A. MULTIPLE CHOICE:
Direction: Choose the letter of the correct answer, write the letter on the space provided before the
number.
_____1. It is a systematic procedure of producing a record for reference
A. Output B. Documentation C. Production report D. Input
_____2. A written record showing the input – output relationship in determining the yield from a certain
procedure.
A. Input B. Production report C. Output D. Documentation
_____3. It is something that enters a process from the outside and is acted upon or integrated in the main body
of data.
A. Production report B. Input C. Output D. Documentation
_____4. Anything produced especially through a process; a product; a yield.
A. Documentation B. Output C. Input D. Production report
_____5. It is the process of capturing data or translating information to recording format.
A. Documentation B. Production report C. Reporting D. Output
_____6. How will you determine the unit cost of certain product?
A. Cost of production plus profit
B. Cost of production minus sales
C. Cost of production divided by number of servings
D. Cost of production divided by number of serving sold
_____7. What items are added to determine the cost of product?
A. Ingredients and profit
B. Ingredients and sales
C. Ingredients and unit cost
D. Ingredients and operating expenses
_____8. If the unit cost of a product is ₱12.00, how much is the selling price if 50% is added to the unit cost?
A. ₱15.00 B. ₱17.00 C. ₱16.00 D. ₱18.00
_____9. How much is the net profit if the total sales is ₱150 and the cost of the product is ₱145.50?
A. ₱4.50 B. ₱5.50 C. ₱6.50 D. ₱7.50
_____10. How much is the net profit if the total sales is ₱275.00 and the cost of the product is ₱264.50?
A. ₱15.50 B. ₱12.50 C. ₱10.50 D. ₱20.50
_____11. If the unit cost of the product is P360.00. How much is the selling price if 10% is added to the unit
cost?
A. ₱396.00 B. ₱406.00 C. ₱386.00 D. ₱376.00
_____12. If the unit cost of the product is P110.00. How much is the selling price if 60% is added to the unit
cost?
A. ₱176.00 B. ₱166.00 C. ₱156.00 D. ₱186.00
______13. Why is it important to do proper maintenance and safety of kitchen tools and equipment?
A. In order to maintain good quality of service, sanitation, fire prevention and safety.
B. To keep all the tools and equipment including the broken ones in order to save money.
C. To receive praises from others showing them that you are an organize person.
D. For display purposes, for people to see your complete set of tools and equipment.
 14. Which of the following is a safety measure in storing knives?
A. Store knives, choppers and other cutting blades together with the spoon and fork.
B. Store knives, choppers and cutting blades in designated places. Label them.
C. Store knives and choppers in high places not to be reach by children.
D. Store knives and other cutting blades in the bottom cabinets to be found easily when needed.

15. What will happen if you failed to perform maintenance activities during production?
A. Nothing will happen maintenance activities are not important.
B. The result will be very good because the process of production is short.
C. It may increase the risk of microbial contamination
D. A new product can be discovered through the process.

16. Marie is always wasting her time looking for the tools and equipment that she will need in processing
food , as her friend, you could best help her by:
A. Asking Marie to remember where the missing tools and equipment.
B. Giving her advice to have a designated place for each kind of tools and equipment.
C. Encouraging her not to give up in looking for the tools and equipment.
D. Accompany her to the nearest store to buy new tools and equipment.
17. How will you store baking tools and equipment?
A. Store tools and equipment immediately after washing it.
B. Place tools and equipment in the living room as a design.
C. Return tools and equipment to its boxes and store in your room.
D. Make sure that the areas used for storing equipment are clean and dry.
18. It is a term free from danger, risk or injury.
A. Freedom B. Safety C. Danger free D. Sanitation
19. . Which of the following is not an example of the types of hazards?
A. Personal Hazard B. Safety hazards C. Physical hazards D. Chemical hazards
20. Teacher Ana was a teacher in GBA, she was stressed and cannot cope up with the demand in her work that
it affects her general wellbeing. What hazard is experienced by teacher Ana?
A. Physical hazard B. Chemical hazard C. Psychological hazard D. Ergonomic hazard
Test II.
Write TRUE if the statement is correct and FALSE if the statement is wrong.
________ 1. Hazards analysis is the identification of selective ingredients, critical process points, and relevant
factors as the key to product safety.
________ 2. The manufacturing process does not contain control processing in breast steps that effectively
destroy bacteria.
________ 3. A product can be subjected to contamination after processing and before packaging.
________ 4. Walls should be doubled to prevent harboring rodents and insects.
________ 5. Wearing of jewelries and keeping objects pockets by employees should be encouraged.
________ 6. Spitting of employees on the floors and walls as well as smoking are allowed.
________ 7. Washing facilities should be placed near the toilets and in the washing area.
________ 8. There must be regular bacteriological and periodical chemical examination of water supply.
________ 9. Chemical precipitation is a form of partial treatment with the use of chemical coagulants of lime
followed by ferrous sulfate or alum.
________ 10. Spray irrigation serves as an expensive and objectionable waste disposal method when land is
available.
Test III.
Direction: Make a Production report and calculate the production cost and percentage yield using the date
below:

Spoilage:
4
23. Ana wants to bake a chocolate cake, she went to the market to buy all the needed ingredients, unfortunately
there’s no butter available what will be the ingredient Ana will use to substitute the butter?
A. Cooking oil B. Olive oil C. Cheese D. Margarine
 26. Measuring shortening correctly is done by .
A. Scooping the shortening into the measuring cup with teaspoon.
B. Pressing down firmly into the measuring cup to prevent air spaces.
C. Dipping the measuring cup into the shortening.
D. Melting the shortening and pouring it into the cup.

27. To measure the exact volume of liquid needed in the ingredient, which should be done?
A. Hold the measuring cup for liquid at eye level and pour the liquid on it.
B. Place the liquid measuring cup on a flat surface and pour the liquid on it.
C. Pour the liquid ingredient in the empty measuring cup.
D. Hold the measuring cup for liquid above eye level and pour liquid on it.

33. The worker should be guided in the proper storage of these items to avoid accident or even death.
Which items are referred to?
A. Detergents B. Condiments C. Chemicals D. Cutlery

34. These persons should be kept out to avoid food contamination.

A. Old persons B. Disable C. Those who are ill D. Children

35. Always wipe up spills on the floor to avoid .

A. burns B. electrocution C. slip D. cuts or wounds

36. Fixing electrical wiring avoid the danger of .

A. falls B. electric shock C. collision D. burns

37. The following are “On Job Hazards” EXCEPT…

A. slippery floor B. dark walkways C. secured cords and wires D. no fire safety rules

38. The following are the causes of accident except for one. Which one?
A. people themselves B. organized work area
C. defective tools and equipment D. unsafe environment

39. Safety procedures, practices in the workplace contribute to:

A. high rates of accident B. good employee morale
C. employee dissatisfaction D. increase of insurance and other operating cost

40. Which of the following is not a personal hygiene practice?

A. Keep your hands always clean and nails cut short. B. Wearing of comfortable clean clothes.
C. Use of PPE when working. D. Having a ring on fingers while working with food.
 41. All of these describe the working environment that is conducive to safety and health EXCEPT for one.
Which one?
A. Clean floor area, free from waste and grease
B. Clean cabinets, dry and closed tightly to keep away rodents and insects
C. A well fixed electrical connections
D. Defective lighting and ventilation facilities.

42. Which of the following could be avoided due to carelessness?

A. Slips B. Burns C. Electric shock D. Stress

43. Why is personal protective equipment important?

A. It can protect you from hazards associated with jobs such as handling chemicals or working in a noisy
environment.
B. It’s the company’s policy to wear personal protective equipment.
C. You are not allowed to work without personal protective equipment.
D. Personal protective equipment ensures that the product result is successful.

44. Which of the following is not an example of electrical safety tips?

A. Keep yourself dry B. Use tools with insulated handles.
C. Wear sleepers D. Wear rubber gloves

45. Workplace stress is a minor health and safety hazard and has less effect on health.
A. True B. Maybe C. False D. Unsure

46. How long do we need to wash our hands?

A. Minimum of 15 -20 seconds B. Minimum of 15 seconds
C. Minimum of 15 – 30 seconds D. Minimum of 20 seconds

48 Which of the following is a situation where people can pick up "germs".

A. Watching TV B. Visiting or caring for sick people.
C. After washing with alcohol D. After taking a bath

49. It is a general term for microbes like viruses and bacteria that can be spread casually by touching
another person.
A. Viruses B. Disease C. Flu D. Germs

50. It is the collection, transport, processing or disposal, managing and monitoring of waste materials.
A. Waste management B. Waste disposal C. Clean air act D. Hazard

2 Thessalonians 3:5
“May the Lord direct your hearts into God’s love and Christ’s perseverance.”

Prepared by: Teacher Shabby Gay M. Trogani

TLE Teacher