Norala National High School

First Quarter Parallel Test in COOKERY T.L.E.- 8

Name: ______________________________________ Section: _____________________ Score: _______________

General Instruction: Multiple Choice. Select the correct answer among the given choices. Write your
answer in a CAPITAL LETTER in your answer sheets. (one point each correct answer)

1. A special coating applied to the inside of some aluminum or steel pots and pans that helps food from not sticking to the
pan.
A. Aluminum B. Glass C. Teflon D. Stainless steel
2. It is the most popular, lightweight, attractive and less expensive materials of kitchen utensils and equipment.
A. Aluminum B. Glass C. Stainless D. All of the above
3. It is sturdy but must be kept seasoned to avoid rust.
A. Cast Iron B. Glass C. Stainless steel D. Hard rubber
4. Good for baking but not practical on top or surface cooking.
A. Cast iron B. Glass C. Teflon D. Stainless steel
5. Also called a vegetable strainer.
A. Baster B. Colanders C. Dredgers D. Flipper
6. A wooden or plastic board where meats and vegetables can be cut.
A. Colanders B. Cutting boards C. Emery Boards D. Funnels
7. These are used to shake flour, salt, and pepper on meat poultry and fish.
A. Dredgers B. Flipper C. Garlic Press D. All of the above
8. It is used to grate , shred, shred, slice and separate foods such as carrots, cabbage and cheese.
A. Flipper B. Funnel C. Graters D. Roasting Tools
9. A kitchen tool which is specifically designed for pulping garlic for cooking.
A. Can Opener B. Garlic Presser C. Knives D. Spoon
10. Used for turning hamburgers and other food items.
A. Baster B. Dredger C. Flipper D. Funnels
11. It is used to sharpen Long knives. A. Blenders B. Bucket C. Emery board D. Sharpening steel
12. These are used to fill jars, made of various sizes of stainless steel, aluminum or of plastic.
A. Double boiler B. Flipper C. Funnel D. Graters
13. It is used to weight serving portions from one ounce to one pound.
A. Kitchen shears B. Measuring Spoon C. Measuring Cups D. Portion scales
14. To measure serving of soft foods such as fillings, ice cream and mashed potatoes.
A. Scoops or dippers B. Measuring spoons C. Household scales D. Server
15. Comes in variety of sizes , shapes materials and color, used to measure smaller quantities of ingredients.
A. Measuring cup B, Measuring glass C. Measuring scale D. Measuring Spoons
16. These are best used for long pasta noodles.
A. Pasta spoon or server B. Flipper C. Double boiler D. All of the above
17. A knife used to fillet fish and to remove raw meat from the bone.
A. Butchers knife B. Boning knife C. Citrus knife D. Paring knife
18. A rubber silicon tools to blend the food from the bowl.
A. Potato masher B. Rotary egg beater C. Scraper D. Serving tongs
19. It is for whipping eggs or batter and for blending gravies, sauces and soups.
A. Scraper B. Serving spoons C. Two-tine fork D. Whisks
20. These are necessary in preventing bacterial infections from foods, has special compartment to keep the moisture content of
each type of food.
A. Blenders B. Freezers C. Microwave ovens D. Refrigerators
21. A device that uses an air pump to suck up dust and dirt.
A. Broom B. Dust pan C. Vacuum Cleaner D. All of the above
22. These are also called pipes, designed to carry fluids from one location to another.
A. Bucket B. Container C. Dust pan D. Water hose
23. A cleaning implement for sweeping made of bundle of straws or twigs attached to a long handle.
A. Broom B. Cobwebber C. Floor buffer D. Paper towel
24. It is used to hold water or any liquid solution used in cleaning.
A. Bucket B. Hoses C. Vacuum cleaner D. Waste container
25. It is known as universal solvent, a liquid used for cleaning used for cleaning tools and equipment.
A. Cleaning detergent B. Liquid detergent C. Oil D. Water
26. A floor polisher, used to clean non carpeted floors such as tiles, hardwood and marble.
A. Broom B. Dust pan C. Floor buffer D. Vacuum cleaner
27. These are used to wipe the cleaning tools and equipment.
A. Cleaning cloth B. Dish cloth C. Scrubbing foam D. All of the above
28. It is used to deodorize refrigerators known as sodium bicarbonate.
A. Baking soda B. Charcoal C. Detergent D. Sponge
29. A garment that covers the whole of a person that performs household services.
A. Cloth B. Gloves C. Jacket D. Sweater
30. An uppercase T is used to stand for…
A. Tablespoon B. Teaspoon D. Spoon D. All of the above
31. It is the heart of the food coming from all food trucks, full of culinary codes.
A. Book B. Ingredients C. Menu D. Recipe
32. There are _______ quarts in a gallon. A. 2 B. 3 C. 4 D. 6
33. Kilogram has the cooking abbreviation ____. A. gr B. gk C. k D. kg
34. Its cooking abbreviation is pt. A. kilo B. ounce C. pint D. pound
35. A lowercase is used to stand for ____. A. tablespoon B. teaspoon C. Spoon D. all of the above
36. A fluid ounce is equivalent to ____ tablespoons. A. 1 B. 1.2 C. 1.5 D. 2
37. One tablespoon is equivalent to ____teaspoon. A. 1 B. 2 C. 2.5 D. 3
38. It is a shortened written word or phrase used in place of the whole word or phrase.
A. Abbreviation B. Conversion C. Ingredients D. Recipe
39. One jigger is equivalent to ____ fluid ounce. A. 1.5 B. 2.5 C. 3.5 D. 4.5
40. A cup is equals to ___tablespoon. A. 2 B. 4 C. 6 D. 8
41. It is the oldest form of measurement. A. Apothecary B. Household C. Metric D. All of the above
42. The act of replacing one from one form to another.
A. Conversion B. Equivalent C. Measurement D. Substitution
43. The act of changing from one form to another.
A. Conversion B. Equivalent C. Measurement D. Substitution
44. It is the most common system of measurement.
A. Apothecary B. Household C. Meter D. Metric
45. The difference between how much an item costs you, and how much you sell that item for its your profit per item.
A. Cost B. Mark-up C. Mark-down D. Price
46. The total cost incurred by a business to produce a specific quantity of a product or offer a service .
A. Budget B. Cost C. Cost of Production D. All of the above
47. It is an accounting principle that require assets, liabilities, and equity investment to be recorded on financial records at their
original cost.
A. Cost Ledger B. Cost Principle C. Cost Production D. All of the above
48. Convert 100 degree Celsius to a Fahrenheit temperature.
A. 40ᵒF B. 54ᵒF C. 50ᵒF D. 64ᵒF
49. How many pounds are there in one kilogram? A. 1.2 B. 2.0 C. 2.2 D. 2.5
50. One pint is how many milliliters in metric system? A. 400 B. 500 C. 600 D. 700

GODBLESS and KEEPSAFE