Republic of the Philippines

Department of Education
Caraga Region
BUTUAN CITY DIVISION
BAGONG SILANG IGH SCHOOL
TECHNOLOGY AND LIVELIHOOD EDUCATION 8
1ST PERIODICAL EXAM
SY 2024-2025

NAME: GRADE & SECTION: SCORE:

MULTIPLE CHOICE. Instructions: Read and analyze each item carefully. Encircle the letter of the correct answer
1. Which of the following statements accurately describes the advantages and disadvantages of aluminum
cookware?
a. Aluminum cookware is the most expensive option, but it is the most durable and resistant to scratches.
b. Aluminum cookware is lightweight, heats evenly, and is affordable, but it can be prone to denting and
discoloration.
c. Aluminum cookware is the best choice for cooking acidic foods like tomatoes, but it should not be used with
alkaline foods like potatoes.
d. Aluminum cookware is the most popular choice for professional chefs due to its exceptional heat
conductivity and resistance to rust.
2. You are teaching a beginner cooking class. You have a limited budget for equipment and need to choose the three
most essential tools that every student should have. Which of the following options would you choose, and why?
a. Chef's knife, measuring cups, whisk c. Cast iron skillet, baking sheet, wooden spoon
b. Food processor, immersion blender, d. Microplane grater, garlic press, potato masher
electric mixer
3. Which of the following statements accurately describes stainless steel cookware?
a. Stainless steel cookware is the least expensive option, but it is prone to rust and discoloration.
b. Stainless steel cookware is known for its durability and ease of cleaning, but it can be more expensive
than aluminum.
c. Stainless steel cookware is the best choice for cooking acidic foods, as it is not affected by acids.
d. Stainless steel cookware is typically lightweight and heats evenly, making it ideal for quick cooking.
4. What is the primary function of a baster in the kitchen?
a. To measure liquids c. To return juices to food during cooking
b. To drain pasta d. To stir batter
5. What is a key feature to look for when choosing a can opener?
a. A sharp blade c. A variety of colors
b. A comfortable grip d. A high price tag
6. What is another name for a colander?
a. A whisk c. A vegetable strainer
b. A spatula d. A measuring cup
7. What is the main purpose of a cutting board in the kitchen?
a. To store knives c. To cut meats and vegetables
b. To hold hot pans d. To drain liquids
8. What is one additional use for a basting brush besides returning juices to food?
a. To whisk eggs c. To clean vegetables
b. To open cans d. To butter baked goods
9. Which type of cookware is best suited for baking, but not for surface cooking?
a. Cast Iron c. Teflon
b. Glass d. Plastic
10. What is the key maintenance requirement for cast iron cookware to prevent rust?
 a. Washing with detergent c. Seasoning it with oil
b. Keeping it in a dry environment d. Using it frequently
11. What is a primary advantage of ceramic and heat-proof glass cookware?
a. It heats quickly and evenly c. It is scratch-resistant and durable
b. It is lightweight and easy to handle d. It conducts heat slowly and evenly
12. What is the purpose of the Teflon coating on cookware?
a. To prevent food from sticking c. To make it easier to clean
b. To distribute heat evenly d. To prevent rust
13. Which material is often used for cutting boards and other kitchen items due to its durability and sanitation?
a. Glass c. Plastic
b. Cast Iron d. Teflon
14. What is the primary purpose of a dredger in the kitchen?
a. To measure ingredients c. To season food with dry ingredients
b. To whisk batter d. To chop vegetables
15. What type of food preparation requires the use of a double boiler?
a. Roasting a chicken c. Sautéing vegetables
b. Making a cake d. Creating egg sauces or puddings
16. What is the purpose of an emery board or sharpening steel?
a. To clean dishes c. To peel vegetables
b. To sharpen knives d. To measure flour
17. What is a flipper used for in the kitchen?
a. To stir soup c. To turn food items like hamburgers
b. To open cans d. To grate cheese
18. What is the specific function of a garlic press?
a. To crush garlic cloves c. To squeeze lemons
b. To chop onions d. To mash potatoes
19. A chef is preparing a salad with shredded carrots. Which of the following tools is MOST likely to be used?
a. A potato peeler c. A chef's knife
b. A grater d. A whisk
20. Which of the following is NOT a primary function of a handy poultry and roasting tool?
a. Lifting a hot roasted turkey c. Transferring a roasted turkey to a serving platter
b. Carving a roast turkey d. Preventing a roasted turkey from falling apart
21. A chef needs to carefully slice a large piece of beef for a steak dish. Which of the following tools would be the
BEST choice for this task?
a. A grater c. A chef's knife
b. A handy poultry and roasting tool d. A whisk
22. Which of the following tasks is LEAST likely to require the use of a chef's knife?
a. Peeling an onion c. Carving a roast
b. licing carrots d. Whisking eggs
23. A chef is preparing a dish that requires finely grated cheese. Which of the following tools would be the MOST
efficient for this task?
a. A chef's knife c. A handy poultry and roasting tool
b. A grater d. A whisk
24. Which of the following is NOT a kitchen tool used for measuring ingredients?
a. Measuring cups c. Kitchen scale
b. Measuring spoons d. Colander
25. What is the primary function of a spatula?
 a. To stir and mix ingredients c. To grate and shred vegetables
b. To flip and lift food d. To chop and dice ingredients
26. Which kitchen tool is best for cutting through bones and meat?
a. Paring knife c. Butcher Knife
b. Chef's knife d. Bread knife
27. A chef is preparing a recipe that calls for a precise amount of flour. Which of the following measuring tools would
be the MOST accurate for this task?
a. A plastic measuring cup c. A household scale
b. A stainless steel measuring cup d. A portion scale
28. Which of the following tools would be the BEST choice for opening a sealed bag of flour?
a. A chef's knife c. Kitchen shears
b. A box cutter d. A potato masher
29. A baker needs to measure out a small amount of salt for a cookie recipe. Which of the following measuring tools
would be the MOST appropriate?
a. A 1-cup measuring cup c. A measuring spoon
b. A 1/4-cup measuring cup d. A household scale
30. A chef is preparing a large batch of mashed potatoes for a restaurant. Which of the following tools would be the
MOST efficient for this task?
a. A potato masher c. A chef's knife
b. A whisk d. A grater
31. Which of the following measuring tools is specifically designed for weighing ingredients in larger quantities, such
as those used in commercial kitchens?
a. Measuring cups c. Portion scales
b. Measuring spoons d. Household scales
32. A home cook is preparing a meal that requires several different cooking methods, such as baking, broiling, and
roasting. Which of the following pieces of equipment would be the MOST versatile for this task?
a. A microwave c. A range
b. A convection oven d. A food processor
33. A chef is looking for a new refrigerator for their restaurant. Which of the following features would be MOST
important for a commercial refrigerator?
a. A large capacity to store a variety of ingredients
b. A sleek and stylish design
c. A built-in ice dispenser
d. A variety of temperature settings for different types of food
34. What is the primary purpose of cleaning in a food safety program?
a. To remove dirt and debris from surfaces d. To improve the appearance of
b. To kill harmful microorganisms equipment
c. To prevent cross-contamination
35. What is a food-contact surface?
a. Any surface that comes into contact c. A surface that is used for preparing
with food food
b. A surface that is used for storing food d. A surface that is used for serving food
36. Which type of cleaning agent is MOST commonly used for routine washing of tableware, surfaces, and
equipment?
a. Solvent cleaners c. Abrasive cleaners
b. Acid cleaners d. Detergents
37. What is the primary purpose of using a solvent cleaner in a food service establishment?
a. To remove mineral deposits c. To remove heavy soil buildup
b. To disinfect surfaces d. To break down grease and burned-on food
38. Which of the following is NOT a factor that influences the effectiveness of chemical sanitizers?
 a. Concentration of the sanitizer c. Type of cleaning agent used beforehand
b. Temperature of the water d. Contact time between the sanitizer and the surface
39. What is the MINIMUM temperature required for sanitizing dishes in a high-temperature ware washing machine?
a. 165°F (74°C)
b. 171°F (77°C)
c. 180°F (82°C)
d. 212°F (100°C)
40. Which of the following is a TRUE statement about sanitizing?
a. Sanitizing is the same process as cleaning.
b. Sanitizing can be done without first cleaning the surface.
c. Sanitizing is the process of removing food and soil from a surface.
d. Sanitizing is the process of killing harmful microorganisms on a surface.
41. A chef is washing a set of knives after preparing a meal. They notice a small amount of food residue still clinging
to one of the blades. What is the MOST important reason for ensuring the knives are completely clean before
sanitizing?
a. To prevent the sanitizer from becoming less effective
b. To make the knives easier to dry
c. To ensure that the knives are visually appealing
d. To prevent cross-contamination during the next use
42. A caterer is setting up for an outdoor event where hot water is limited. Which of the following is the MOST
appropriate action to ensure food safety?
a. Use a chemical sanitizer to sanitize all utensils
b. Sanitize all utensils with hot water, even if it's not as hot as recommended
c. Use disposable utensils for all food service
d. Wash all utensils thoroughly and air-dry them
43. A restaurant owner is considering purchasing a new dishwasher for their establishment. Which of the following
features would be MOST important for ensuring proper sanitizing of dishes?
a. A large capacity to accommodate a high volume of dishes
b. A quiet operation to minimize noise in the kitchen
c. A hot wash and drying cycle
d. A variety of wash cycles for different types of dishes
44. A home cook is sanitizing their cutting board using a chemical sanitizer. They notice that the instructions on the
container recommend a specific contact time. Why is it important to follow this contact time?
a. To ensure that the sanitizer has enough time to kill harmful microorganisms
b. To prevent the sanitizer from damaging the cutting board
c. To ensure that the sanitizer is evenly distributed on the cutting board
d. To prevent the sanitizer from evaporating too quickly
45. A food service manager is training new employees on proper cleaning and sanitizing procedures. Which of the
following is the MOST important point to emphasize to ensure food safety?
a. The importance of using the correct cleaning agents
b. The importance of washing utensils thoroughly before sanitizing
c. The importance of following all instructions on the sanitizer container
d. The importance of drying utensils completely after sanitizing
46. When measuring flour for a recipe, what is the correct way to level off the cup?
a. Shake the cup gently to settle the flour.
b. Pack the flour tightly into the cup.
c. Use a spatula or straight-edged knife to level off the excess flour.
d. Tap the bottom of the cup to level the flour.
47. What is the best way to measure brown sugar?
a. Pack it tightly into the cup and level it off.
b. Sift it once and then level it off.
c. Spoon it into the cup and level it off.
d. Use a scale to weigh the desired amount.
48. When measuring liquid ingredients, what is the most important step to ensure accuracy?
a. Use a measuring cup with a spout.
b. Hold the cup at eye level to check the measurement.
c. Use a measuring cup with a handle.
d. Use a measuring cup with a lid.
49. Which of the following measuring tools should be checked and calibrated before use?
a. Measuring cups
b. Measuring spoons
c. Scales
d. All of the above
50. What is the best way to measure fat, butter, or margarine?
a. Use a measuring cup and level it off.
b. Use a scale to weigh the desired amount.
c. Use a measuring spoon and level it off.
d. Pack it tightly into a measuring cup and level it off