DIAGNOSTIC TEST

SECOND QUARTER
TLE 7/8 – Commercial Cooking

NAME:_________________________________

Directions: Read each question carefully. Write the letter of your answer in a separate paper.
1. It is the most popular materials used for tools and equipment, but it is more expensive.
a. Aluminum b. Stainless
c. Plastic d. Wood
2. A must to all types of kitchen tasks, from Peeling an onion and slicing carrots, often referred to as
cooks or chef’s tools.
a. spatula b. Scraper
c. chopping board d. kitchen knife
3. A kitchen tool which is specifically designed for pulping garlic for cooking.
a. garlic presser b. knife
b. c. measuring cups d. peeler
4. It is used for turning food items.
a. soup ladle b. Baster
c. flipper d. colander
5. A more complicated tool that may refer to a small electrical appliances.
a. grater b. Equipment
c. dredgers d. funnels
6. It is used to measure solid and dry ingredients
a. roasting tools
b. Measuring cups
c. kitchen shears
d. colander
7. This is used to measure small quantities of ingredients.
a. measuring spoon
b. measuring cups
c. potato masher
d. scraper
8. Essential utensil for various tasks from cleaning vegetables, straining pasta or tin content.
a. colanders b. cutting boards
b. teflon d. scraper
9. A special coating apply to the inside of some aluminum that helps food from not sticking to the pan.
a. teflon b. Plastic
c. wooden d. baster
10. A kitchen essentials used for creaming, stirring and mixing that made` of a hard wood.
a. teaspoon b. Measuring cups
c. Scraper d. wooden ladle
11. It is the most popular, lightweight, attractive and less expensive materials for kitchen.
a. stainless b. Aluminium
c. plastic d. ceramics
12. it is greatly durable and cheap material of kitchen utensils but may not last long.
a. plastic b. Ceramics
c.glass d. aluminum
13. A rubber or silicon tools to blend or scrape the food from the bowl.
a. grater b. Spatula
c. scraper d. ceramics
14. it is used to measure heat intensity.
a. temperature scale
b. measuring cups
c. thermometer
d. measuring spoon
15. It is used to shred, slice, and separate foods.
a. baster b. Grater
c. whisks d. flipper
16. Which of the following is a substance used to destroy germ and diseases?
a. stacks b. Disinfectant
c. infestation d. cleaning
17. It is the process of reducing number of harmful organisms to safe level on food contact surfaces.
a. sanitizing b. Cooking
c. frying d. drying
18. This is the removal of visible soil from the food.
A. pedestal b. cleaning
c. cooling d. sanitizing
19. A room especially set apart and containing the necessary utensils for cooking food.
a. kitchen b. Dining
c. garden d. bedroom
20. It is an imaginary line drawn from each of the three primary work stations in the kitchen and avoid
traffic flow problems.
a. work flow b. work triangle
c. work center d. work station
21. This means doing the job in the easiest, simplest and quickest way.
a. work simplification
b. b. work centers
c. work flow
d. work triangle
22. This kitchen shape is one of the most flexible and most popular, providing a compact triangle.
a. U-shaped kitchen
b. G- shape kitchen
c. L- shape kitchen
d. Island Option
23. This is a poisonous substance that makes you sick.
a. Toxin
b. hazard
c. Mold
d. bacteria
24. Which of the following is caused by touching exposed electrical wire or a piece of electrical equipment
which is not grounded properly.
a. Electroshock
b. Grounded
c. burned
d. none of the above
25. This is a situation that could be dangerous to people in the workplace
a. Risks b. hazards
c. fighting d. working
26. The science and practice of maintaining clean and healthy conditions of food production so that the
food served to customers cannot make him ill.
a. washing b. sanitation
c. cleaning d. Inspection
27. These are living cells so small that they can only be seen in a microscope.
a. Bacteria b. mold
c. microorganisms d. fungi
28. It is also a microorganism that has "furry" growth often found on spoiled food.
a. molds b. microorganism c. bacteria d. fungi
29. Which of the following is the abbreviation of TABLESPOON?
a. tsp. b. tbsp.
c. C d. ml
30. Which of the following is the abbreviation of OUNCE?
a. . tsp b. tbsp
c. C d. oz.
31. Which of the following is the abbreviation of TEASPOON?
a . tsp b. tbsp
c. C d.oz
32. Which of the following is the abbreviation of POUND?
a. . tsp b. tbsp
c. C d.lb.
33. This area in our home is where sink, waste disposal, and dishwasher can be found.
a. the food storage station
b. preparation/cooking station
c. clean up station
d. work triangle
34. Range, oven, microwave and smaller appliances are found in this area.
a. the food storage station
b. preparation/cooking station
c. clean up station
d. work triangle
35. Refrigerator and pantry are the major items here.
a. the food storage station
b. preparation/cooking station
c. clean up station
d. work triangle
36. It is an imaginary line drawn from each other of the three primary work stations in the kitchen. By
drawing these lines, you can assess the distance required to move to and from each other and determine how
well the traffic flow.
a. the food storage station
b. preparation/cooking station
c. clean up station
d. work triangle
37. What does it mean by PPE?
a. physical protective equipment
b. personal protective equipment
c. personal process equipment
d. physical process equipment
38. The most common type of workplace accident, these can be easily and cheaply prevented in most cases
and will often bring other benefits.
a. Slips, Trips and Falls
b. Electrical Faults
c. Fire Safety
d. Manual Handling/Lifting
39. This helps prevent fires and ensures swift evacuation of the premises by employees and the public in the
event of a fire.
a. Slips, Trips and fall
b. Electrical Faults
c. Fire Safety
d. Manual Handling/Lifting
40. It is the state of being infested as with parasites or vermin.
a. disinfection b. infestation
c. sanitation d. cleaning
 ANSWER KEY

1. b 11. b 21. b 31. a