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Tle 8

1) The document is a final examination for a commercial cooking class covering topics like calculating markups, identifying kitchen tools, and computing costs and selling prices for recipes. 2) Students are asked to complete tables calculating markups in peso and percentage amounts for various food items. They also identify kitchen utensils from images. 3) The final section provides a recipe and asks students to calculate total purchase costs, markups, and selling price per serving based on a 50% markup and 24 total servings.

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Julienne Mae Valmonte Mapa
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2K views

Tle 8

1) The document is a final examination for a commercial cooking class covering topics like calculating markups, identifying kitchen tools, and computing costs and selling prices for recipes. 2) Students are asked to complete tables calculating markups in peso and percentage amounts for various food items. They also identify kitchen utensils from images. 3) The final section provides a recipe and asks students to calculate total purchase costs, markups, and selling price per serving based on a 50% markup and 24 total servings.

Uploaded by

Julienne Mae Valmonte Mapa
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 III
Pulo National High School
FINAL EXAMINATION
TLE – COMMERCIAL COOKING
Grade 8- Rose

Name : ________________________________________________ Score: ________________


Section _______________________________________________ Date __________________

A. Complete the following table.

Items Purchasecost/buying price Selling price Peso markup Percentage markup

Bibingka 5.00 7.00 __________ __________


Cup cake 7.00 10.00 __________ __________
Pulvoron 3.00 4.00 __________ __________
Chicharon 25.00 35.00 __________ __________

Items Purchasecost/buying price Selling price Peso markup Percentage markup


SP OP

Ballpen __________ __________ 3.00 _____ _____

Paper 17.00 __________ 4.00 _____ _____


Eraser 5.00 __________ 3.00 _____ _____

Liquid Eraser 32.00 __________ 7.00 _____ _____

Pencil __________ 15.00 4.00 _____ _____

Given the following recipe and its estimated cost, compute for the total purchase cost and impose a 50% mark
up to determine the selling price of your product. Yield=24 servings

Item Unit Cost Total Cost Peso mark-up Selling Price per serving

2 K chicken 115.00/kilo _____ _____ _____

1 head of garlic 50.00/kilo 20pcs/kilo _____ _____ _____

4 Tbsp soy sauce 15.00/bottle Approx. 32T _____ _____ _____

1 tsp ground black


Pepper 1.00/ small pack ½ t/pack _____ _____ _____

1/2 cup vinegar 12.00/bottle


Approx. 2 C/bottle _____ _____ _____

2 Tbsp cooking oil 40.00/bottle


Approx. 32T
_____ _____ _____
TOTAL _____ _____ _____

Selling price = Total cost + Peso mark-up


No. of yield
SP= _____
B. Name the following kitchen utensils/tools.

________________ ________________ ________________ ________________

________________ ________________ ________________ ________________

________________ ________________ ________________ ________________

________________ ________________ ________________ ________________

________________ ________________ ________________ ________________

Prepared by:
Checked by:
JULIENNE MAE V. MAPA Noted by:
Teacher I MARLYN P. VIJANDRE
Head Teacher III RODALYN JANE M. ESCANO
Principal II

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