TLE: Home Economics – Cookery 8 Quarter II

2nd PERIODICAL Test

Name: _____________ Score: ___________

General Instructions: Read each statement carefully and select the letter of the correct
answer to the following multiple-choice questions in the space provided before each
number.

1. It is the most widely used, affordable, lightweight, and appealing material for kitchen
tools and supplies.
A. Aluminum C. Stainless steel
B. Glass D. Teflon

2. A kitchen appliance made especially for pulping garlic for cooking.

A. Can opener C. Knives
B. Garlic Press D. Spoon

3. A rubber or silicone tool use to combine or scrape the food from the bowl.
A. Grater C. Scoop
B. Scraper D. Wooden spoon

4. Which of the following is the equipment used in cooking?

A. Blenders C. Scales
B. Scoop D. Potato Masher

5. Mrs. Estoconing is preparing pasta for her daughter’s birthday. What tool will she use
to strain pasta?
A. Baster C. Funnel
B. Colander D. Tray

6. What do you call a shortened written word or phrase used in place of the word or
phrase?
A. Abbreviation C. Element
B. Conversion D. Ingredient

7. What is the cooking abbreviation for a kilogram?

A. K C. Ki
B. Kg D. Kl

8. How many tablespoons are there in 1 cup?

 A. 4 C. 12
B. 8 D. 16

9. If 3 teaspoons are equivalent to 1 tablespoon, how many teaspoons are there in 3

tablespoons?
A. 3 teaspoon C. 9 teaspoon
B. 6 teaspoon D. 12 teaspoon

10. Which of the following is NOT TRUE in measuring ingredients:

A. Liquid ingredients should be measured in jugs.
B. Dry ingredients like flour and sugar should be measured using flat-cup
measures.
C. When measuring ingredients, measure over the mixing bowl containing the
other ingredients.
D. Spoon sour cream and yogurt into a dry measuring cup, then level the top by
sweeping a metal spatula or the flat side of a knife across the top of the cup.

11. It is the act of changing from one form to another.

A. Conversion C. Measurement
B. Equivalent D. Substitution

12. What do you call an act in replacing one from one form with another?
A. Conversion C. Measurement
B. Equivalent D. Substitution

13. What is the oldest form of measurement?

A. Apothecary System C. Metric System
B. Household Measurement System D. US Standard System

14. It is the most common system of measurement.

A. Apothecary System C. Metric System
B. Household Measurement System D. US Standard System

15. It is a system that most of us use at home and is usually in the kitchen.
A. Apothecary C. Meter
B. Household D. Metric

16. In the metric system of measurement, 1 kilogram is equivalent to how many grams?
A. 500 grams C. 900 grams
B. 700 grams D. 1000 grams

17. Using the metric system, what are the equivalent pounds in 1 kilogram?
 A. 1.2 pounds C. 3.2 pounds
B. 2.2 pounds D. 4.2 pounds

18. You are baking a cake for your sister’s birthday. You need 1 tablespoon of baking
powder. However, you notice that you only have teaspoons in your measuring
tool. What will be your solution to the occurring problem?
A. Estimate the measurement.
B. Scoop 3 teaspoons as an alternative to 1 tablespoon.
C. Use the dinner spoon as an alternative tablespoon measurement.
D. Stop what you are doing and buy the measuring spoon.

19. If 1 pound is equivalent to 12 ounces in the apothecary system, how many ounces
are there in 1 pound in the household system of measurements?
A. 8 ounces C. 12 ounces
B. 10 ounces D. 16 ounces

20. 1 gallon is equivalent to how many quarts in the apothecary system?

A. 4 quarts C. 8 quarts
B. 6 quarts D. 10 quarts

21. The following are volume measurements, EXCEPT:

A. Centiliter C. Milliliter
B. Liter D. Pound

22. Which of the following is a unit of weight?

A. Centimeter C. Liter
B. Kilogram D. Meter

23. In the household system of measurement, 1 cup is equivalent to how many ounces?
A. 4 ounces C. 8 ounces
B. 6 ounces D. 10 ounces

24. If there are 2.2 pounds in one kilogram, how many pounds are there in 32 kg?
A. 64 pounds C. 70 pounds
B. 64.4 pounds D. 70.4 pounds

25. What do you call an accounting principle that requires assets, liabilities, and equity
investments to be recorded on financial records at their original cost?
A. Cost principle C. Production principle
B. Cost principal D. Production principal
26. It is the difference between how much an item costs you, and how much you sell that
item in gaining profit per item.
A. Mark-down C. Revenue
B. Mark-up D. Cost

27. It refers to the total cost incurred by a business to produce a specific quantity of a
product or offer a service.
A. Cost of production C. Mark-up price
B. Cost of reproduction D. Mark-down price

28. Which is NOT TRUE in the fundamental principles of costing:

A. Cost is always related to its effect.
B. Abnormal costs are charged in costing
C. Past costs are not taken into consideration for future costs.
D. Keeping accounts for cost is also based on the double entry principle.

29. Rica is selling biscuits to her classmates. If the purchase cost of each biscuit is 8.00
pesos and she sells the biscuits at 10.00 pesos, how much is Rica’s mark-up price on
the biscuits?
A. 2.00 pesos C. 4.00 pesos
B. 3.00 pesos D. 5.00 pesos

30. It refers to something that can cause harm to anyone in the workplace.
A. Danger C. Hazard
B. Illness D. Risks

31. A type of hazard that comes from working with animals, people, or infectious
materials.
A. Biological hazard C. Ergonomic hazard
B. Chemical hazard D. Physical hazard

32. What type of hazard takes place when a worker’s environment becomes stressful or
demanding?
A. Chemical hazard C. Physical hazard
B. Ergonomic hazard D. Psychological hazard

33. What type of hazard do slips, trips, and falls belong to?
A. Biological hazard C. Physical hazard
B. Chemical hazard D. Psychological hazard
34. A type of hazard in the workplace that requires repetitive and awkward movements
that could affect the worker’s back, posture, and many more.
A. Chemical hazard C. Physical hazard
B. Ergonomic hazard D. Psychological hazard
35. Which workplace is prone to biological hazards?
A. Hardware store C. Restaurants
B. Hospital D. Office

36. The following statements are true, EXCEPT:

A. Carrying out a fire risk assessment is a legal requirement for all businesses.
B. Locks on external floors should carry standards and high-quality materials.
C. Prevention of faults can be achieved by inconstant visual inspections of all
portable electrical items and fixed electrical wiring.
D. Ensure smoking is restricted to a designated area that is kept free of
combustible items such as paper, curtains, and flammable liquids.

37. Which step is a way of protecting your property from fire?

A. Keeping the premises clean, tidy, and congestion-free.
B. Clearing up spillage promptly and posting warning notices.
C. Repairing damaged floor coverings immediately – especially on stairways and
areas where the public has access.
D. Ensuring the cooking ranges, boilers, and deep-fat fryers are fitted with
thermostats or emergency cut-off valves to turn off the fuel supply should a
fire break out.

38. Which of the following statement is NOT TRUE:

A. Risk is something that can cause harm.
B. Biological hazards come from working with animals, people, or infectious
materials.
C. Evaluating the hazards and risks is the process of determining the level of risk
created by the hazard and the likelihood of injury.
D. Ergonomic is used to reduce the wear and tear on your body that can
eventually make a task difficult – or even painful.

39. Mailyn is planning to put up a food business and she wants to know if the area is free
from natural hazards flood. What will Mailyn first need to do?
A. Get dripping taps repaired as they can cause damage.
B. Turn the water off at the stopcock and drain the system if possible.
C. Ensure pipes are properly lagged using suitable insulation material.
D. Check with the Local Authority whether the property is in a flood-risk area.

40. Why is health and safety in the workplace important?

A. To prevent illness and injury
B. To reduce health and safety hazards
C. To avoid serious consequences
 D. All of the above

41. What could be the possible effect of chemical hazards on a worker?

A. Burns C. Headache
B. Falls D. Muscle pain

42. How can you prevent slips, trips, and falls in the workplace?
A. Clear up spillage promptly and post warning notices.
B. Make sure that all accidents and incidents are recorded and investigated.
C. Ensure electrical equipment is only used for the purpose for which it was
designed.
D. Provide mechanical equipment like trolleys to assist the staff in unloading and
moving deliveries.

43. Which of the following is an example of a workplace hazard?

A. Cut C. Leukemia
B. Electricity D. Falls

44. What do you call the process of removing food and other types of soil from a surface?
A. Cleaning C. Sanitizing
B. Collecting D. Sterilizing

45. What cleaning agent is used to remove heavy accumulations of soil that are difficult
to remove with detergents?
A. Abrasive cleaners C. Detergents
B. Acid cleaners D. Solvent cleaners

46. This is done using heat, radiation, or chemicals.

A. Brushing C. Sanitizing
B. Cleaning D. Washing

47. Which of the following is NOT TRUE:

A. Utensils need to be thoroughly washed in cold soapy water.
B. Follow the instructions on the sanitizer container carefully.
C. All utensils must then be thoroughly dried before they are re-used.
D. Cleaning will remove most of the dangerous bacteria present in the utensils.

48. There are three steps needed for effective cleaning and sanitizing, EXCEPT:
A. Drying C. Storing
B. Sanitizing D. Washing
 ANSWER KEY
1. A 25. A
2. B 26. B
3. B 27. D
4. A 28. A
5. B 29. A
6. A 30. C
7. B 31. A
8. D 32. D
9. C 33. D
10. C 34. B
11. A 35. B
12. D 36. C
13. A 37. D
14. C 38. A
15. B 39. D
16. D 40. D
17. B 41. A
18. B 42. A
19. D 43. B
20. A 44. A
21. D 45. A
22. B 46. C
23. C 47. A
24. D 48. C
Table of Specification for TLE: Home Economics – Cookery 8
(2nd Periodical Test)

N
o
. W
o e
f i
T g Bloom's
e h Taxonomy
Competencies
s t Learning
t Level
I (
t %
e )
m
s
Identifies appropriate kitchen
1
tools and equipment (e.g.,
5 0 Knowledge
aluminum, garlic press,
%
scraper)
Demonstrates understanding
1
of measurement systems and Comprehensi
8 7
conversions (e.g., kg to g, oz, on
%
cups)
Applies basic mathematical
1
operations in costing and
5 0 Application
pricing (e.g., mark-up, cost of
%
production)
1
Identifies different workplace 2
hazards and preventive 6 . Knowledge
measures 5
%
Explains and applies proper 1 Comprehensi
kitchen safety and sanitation 8 7 on,
techniques % Application
Understands the principles of 1 Comprehensi
health and safety in the 6 2 on
workplace (e.g., fire .
 N
o
. W
o e
f i
T g Bloom's
e h Taxonomy
Competencies
s t Learning
t Level
I (
t %
e )
m
s
5
prevention, risk factors)
%
1 Knowledge,
Describes proper cleaning and
5 0 Comprehensi
sanitizing methods
% on
Demonstrates practical
1
problem-solving skills related
5 0 Application
to measuring and food
%
preparation

Total: 48 Items | 100%