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Grade 7 First Quarter Exam

This document contains a test on kitchen measurements and equipment with multiple choice, true/false, essay and other question types. It tests identification of kitchen tools, proper measuring techniques, sanitation methods, and conversions between common measurement abbreviations like cups, tablespoons and gallons. Knowing accurate measurements is important for cooking as using incorrect amounts can ruin a recipe or cause food safety issues.

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Stephanie Shane Arellano
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20 views

Grade 7 First Quarter Exam

This document contains a test on kitchen measurements and equipment with multiple choice, true/false, essay and other question types. It tests identification of kitchen tools, proper measuring techniques, sanitation methods, and conversions between common measurement abbreviations like cups, tablespoons and gallons. Knowing accurate measurements is important for cooking as using incorrect amounts can ruin a recipe or cause food safety issues.

Uploaded by

Stephanie Shane Arellano
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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Roman Catholic Diocese of Urdaneta

Our Lady of Mount Carmel Academy


(Formerly, Sison Carmelian High School)
Sison, Pangasinan

FIRST QUARTERLY EXAMINATION IN TLE/ICT 7

Name: Score:
Grade & Section: Date:

MUSIC
Test I. IDENTIFICATION
DIRECTION: Read each statement carefully and identify what is being asked.

Wooden spout scraper garlic press graters


spoon

Aluminum Equipment Measuring Measuring knife/knives


spoon cup

_____________________ 1. It is the most popular lightweight, attractive and less expensive


materials of kitchen utensils and equipment.
_____________________ 2. A more complicated tool that may refer to a small electrical
appliance.
____________________ 3. A kitchen tool which is specifically designed for pulping garlic for
cooking.
_____________________ 4. It is used to grate, shred, slice and separate foods.
_____________________ 5. A must for all types of kitchen tasks from peeling an onion and
slicing carrots, to carving a roast or turkey, often referred to as cooks of chef’s tools.
_____________________ 6. It is used to measure solids and dry ingredients
_____________________ 7. These are used to measure smaller quantities of ingredients.
_____________________ 8. A rubber or silicone tool to blend or scrape the food from the bowl.
_____________________ 9. Liquid measuring cup have this one to avoid spilling the ingredients
when transferring.
_____________________ 10. A kitchen essential used for creaming, stirring and mixing that
made of a hardwood.

TEST II. TRUE OR FALSE


DIRECTION: Write TRUE if the statement is CORRECT and write FALSE if the statement
is INCORRECT. Write your answer on the space provided.

_________ 1. Dry ingredients such as flour and sugar are measured in plastic or metal measuring
cups.
_________ 2. Liquid ingredients such as water are measured in transparent glass or translucent
jugs.
_________ 3. Small amounts of in ingredients like pepper, salt, vanilla is measured using plastic
or metal measuring spoon.
_________ 4. In measuring flour, level it off with a not straight-edged utensil.
_________ 5. Measuring equipment may provide metric, imperial measures or both.
_________ 6. In measuring liquid ingredients read the level of the liquid by not bending down to
eye level.
_________ 7. Brown sugar should be firmly packed into the measuring cup.
_________ 8. Place measuring cup on a not level surface when measuring liquid ingredients.
_________ 9. Butter, Margarine, lard and shortening are examples of solid fats ingredients.
_________ 10. Butter may be cut from the block, using the measurements provided on the
packaging.

TEST III. MULTIPLE CHOICE


DIRECTION: Read each sentence. Encircle the correct answer.

1. 1. Done using heat, radiation, or chemicals.


a. Sanitizing
b. Cleaning
c. Chemicals
d. Abrasive
2. The process of removing food and other types of soil from a surface, such as a dish, glass,
or cutting board.
a. Sanitizing
b. Cleaning
c. Chemicals
d. Abrasive
3. Use this cleaner to remove heavy accumulations of soil that are difficult to remove w/
detergents.
a. Sanitizing
b. Cleaning
c. Chemicals
d. Abrasive
4. Chemicals that are approved sanitizers are CHLORINE, IODINE, & QUATENARY
AMMONIUM.
a. Sanitizing
b. Cleaning
c. Chemicals
d. Abrasive
5. Use periodically on surfaces where grease has burned on.
a. Sanitizing
b. Cleaning
c. Chemicals
d. Abrasive
6. Solvent cleaners are often called
a. Degreasers
b. Decreasers
c. Decrease
d. Degrees
7. The 3 factors that must be considered are:
a. CONCENTRATE, CONSCIENCE, TIME
b. CONCENTRATION, TEMPERATURE, CONTACT TIME
c. TEMPERATURE, CONCRETE, TIME
d. CONTACT TIME, TEMPERATURE, CONSCIENCE
8. Examples of acid cleaners
a. coffee, salt, sugar, milk
b. coffee, lemon, cola and vinegar
c. coffee, calamansi, mt. dew, soy sauce
d. coffee, lemon, cola, fish sauce
9. The two types of detergents
a. Automatic and manual
b. Automatic and manual detergents
c. Automatic and dishwashing liquids
d. Automatic and washing liquids
10. The three methods of using heat to sanitize.
a. STEAM, HOT WATER, & HOT AIR
b. STEAM, COLD WATER & HOT AIR
c. STEAM, COLD WATER & COLD AIR
d. STEAM, HOT WATER & COLD AIR

TEST IV. ENUMERATION


DIRECTION: List down what are being asked.

Write down ten abbreviations and measurements

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
TEST V. JUMBLED LETTERS
DIRECTION: Rearrange the jumbled letters below to form the correct word. Write your answer
on the space provided.

1. METNMEAUSER –

2. DTEEREGNTS –

3. DSHIAWHSNGI –

4. ZIIITNNGSA –

5. NNIGAELC –

6. CLASHCEIM –

7. VEISARAB –

8. DECAERSSER –

9. MAETS –

10. QUAETANRY –

TEST VII. PUZZLE (10 POINTS)


DIRECTION: Find the ten required words about MEASURING INGREDIENTS in the
puzzle.

E Q U I P M E N T

I C A N R M E L O

M S T G E O P H A

P P D R Y L I A N

E O N E I E S L M

R U O D H A N E E

I T L I Q U I D T

A S H E F L O U R

L A N N E A R E I

S B U T T E R L C
TEST VII. COMPUTATION
DIRECTION: Give the measurement to each given abbreviation.

1. How many tbsp. is in the 3 teaspoon?

2. How many cup is in the 16 tablespoon?

3. How many Pint or pt. in 2 cups of water?

4. How many Quart or qt. in a 4 cups of oil?

5. How many Quart or qt. in a 2 pints of vanilla?

6. How many Gallon or g. in a 4 quarts of milk?

7. How many cup in a 1 stick shortening (Crisco)?

8. How many cup in a 1 stick of margarine or butter?

9. How many tablespoon (tbsp.) in a ½ cup of fish sauce?

10. How many tablespoon (tbsp.) in a ¼ cup of soy sauce?


TEST VIII. ESSAY.
Minimum of 5 sentences and a maximum of 10 sentences.

RUBRIC:
CONNECTION/FOCUS 4 points
CLEARNESS/ORGANIZATION 3 points
GRAMMAR 3 points
ORIGINALITY 3 points

QUESTION:

Why do we need to know the right measurement and abbreviations of ingredient before cooking?

Prepared by:
Stephanie Shane S. Arellano, LPT
GRADE-7 ADVISER

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