Name:

Date:

Grade/Section:

Score:

Directions: Read and analyze the questions carefully. Encircle the letter of the
correct answer.
1. What type of oven that utilized electromagnetic energy below the magnetic
spectrum?
a. Microwave Oven
b. Rack Oven
c. Mechanical Ovend. Dutch
Oven
2. Teacher Ann asked her student to have 2 cups of sugar but the measuring
cup measures only. How many cups he need to produce 2 cups of
sugar?
a. 4 cups
b. 2 cups
c. 8 cups
d. 6 cups
3. How many tbsp. of sugar are needed in able to produce 1 cup of sugar?
a. 12tbsp. b. 16tbsp.
c. 14tbsp.
d. 18tbsp
4. Which baking equipment is used in timing baked products, the rising of yeast
and to check the doneness of cakes?
a. Stopwatch
b. Timer
c. Clock
d. All of the above
5. What would you select if your teacher ask you to flattened or roll the dough?
a. Rolling pin
b. Rubber Scrapper c. Spatula
D. Pastry Wheel
6. What liquid ingredients are needed in baking?
a. Carbonated Drinks
b. Water and milk c. Soy Sauce and Vinegar d.
Vegetable Oil
7. What kind of baking tools is needed to level ingredients when measuring?
a. Spatula b. Rolling Pin c. Sifter
d. Measuring Cup
8. Nina decided to bake a cake, and she need 1 cup of egg. How many eggs
does she need?
a. 5 whole eggs
b. 10 whole eggs c. 15 whole eggs d. 20 whole
eggs
9. What are the things you need to remember in baking?
a. Wear Personal Protective Equipment
b. Prepare all the ingredients that will be used in baking
c. Set all the necessary tools and equipments in baking
d. All of the above
10-11. Give the equivalent of the measurement
11. cup = _______ T
a. b. c.

d. 1 T

12. 6 tbsp. = _______ cup

a.

b.

c. 1 cup

d. 1

12. Arrange the step in sifting flour.

I. Sift the flour
II. Level off with Spatula
III. Scoop to following the measuring cup to overflow. Do not shake.
A. I, II, III B. III, II, I
c. II, I, III
d. I, III, II
13. Would it be possible to use spoon as an alternative if you dont have spatula in
your home?
a. Yes, because you can use the handle of the spoon to flatten the surface
b. No, because the spoon is not applicable to level the surface
c. Yes, because spoon is the one for using leveling the surface
d. No, because you cant use the spoon in leveling
14. Joshua was given by his teacher with mensuration cups and asked him to
measure 2 cups of sugar. Is it possible for him to have 2 cups of sugar?
a. Yes, because he has a measuring cup
b. Yes, with the help of conversion
c. No, because he has only cup
d. No, because he has no sugar
15. Pouring milk into the glass measuring cup up to the top until it flows. Do not lift
the cup. What words will makes the statement incorrect?
a. Lift the cup
b. Until the measuring mark
c. Transfer milk
d. Pouring milk into the measuring cup
16. What kitchen tools are necessary for mixing and stirring?
a. Knives
b. Cutting Boards c. Spoon
d. Tongs
17. Which natural cleaning material is used to disinfect and deodorized your
kitchen?
a. Lemon
b. Baking Soda
c. Vinegar
d. Charcoal
18. Which cleaning material is used to dissolve soap scum and hard water deposits?
a. Baking Soda
b. Lemon Juice
c. Vinegar
d. Borax
19. What cleaning material is used to scrub surfaces in much the same way as
commercial abrasive cleansers?
a. Baking Soda
b. Borax
c. Cornstarch
d. Flour
20. May Ann is about to bake a cupcake, what specific baking tool should she use in
beating the egg.
a. Spatula
b. Tongs
c. Whisk
d. Cutting Board
21. The following are steps in cleaning the mixer. Arrange the steps accordingly

I. Wash the beaters and bowls after use

II. Remove the detachable parts
III.Wipe the parts with dry cloth.
a. I,II,III

b. II,I,III

c. III,II,I

d. II,III,I

22. What will be the result of keeping the equipments wet?

a. the equipment will be rusty
b. the equipment will malfunction
c. both a and b
d. None of the above
23. The following are proper storing of tools and equipment EXCEPT?
a. Keep the equipment when not in use
b. Have a designated place for each kind of tools
c. Keep the equipments wet
d. Dry then wash properly before storing
24. Nicole wants to cut bread. What kind of knife should she use?
a. Serrated knife b. Paring knife
c. Chefs Knife
d. Kitchen knife
25. The following are importance of proper maintenance of tools and equipments
EXCEPT.
a. Good quality of service
b. Sanitation
c. Fire Prevention
d. None of the above
26. Which of the following does not belong to the group?
a. Vinegar b. Baking Soda
c. Borax

d. Water

27. Given the following: lemon juice, vinegar, baking soda and borax
Which will you choose to dissolve soap scum and hard water?
a. Vinegar b. Lemon Juice
c. Baking Soda
d. Borax
28. Borax is a common household product is another natural cleaning powder. Like
tea tree oil that acts as a disinfectant. What makes the statement false?
a. Cleaning powder like tea tree oil
b. Natural cleaning material
c. Common household product
d. The whole statement is false.
29. Determine how much you know about storing tools and equipment. Choose one
statement which serves as the most important?
a. This also ensures that tools are in good repair.
b. It is an important factor for safety and health as well as good business
c. Reduces overall tool cost through maintenance
d. Improves appearance of general shop and construction areas
30. Which of the following statement is correct in safety measures in the use of
tools and equipment?

a. It is okay to store the wet tools in the cabinet

b. Store knives, choppers, and cutting blades in designated places
c. Those fragile tools with breaks should not be discarded
d. Check the wiring of electrical equipment once a week
31. The practice or measure to create an environment conducive to good health?
a. First Aid b. Antidote c. Safety
d. Sanitation
32. Term used to describe that has the potential to cause harm or adverse effects to
individual, organization property or equipment?
a. Hazards b. Safety Hazards c. Biological Hazards
d. Chemical
Hazards
33. This kind of hazard troubles an individual very much to an extent that his
general well being is affected?
a. Physical Hazards
b. Psychological Hazards
c. Ergonomic Hazards
d. Chemical Hazards
34. The chance or probability that a person will be harmed or experience and
adverse health effect caused by a hazard?
a. Injury
b. Air bore c. Work Place
d. Risk
35. Which color reflects immediately hazardous situations that will cause death or
other serious injuries like Danger sign and Fire Symbol?
a. Orange b. Yellow
c. Red d. Green
36. It s use to convey safety info?
a. Yellow
b. Blue
c. Red d. Green
37. What will you do to protect you from hazards associated with jobs such as
handling chemicals or working in noisy environment?
a. Using PPE and clothing
b. Evacuate and look for the other place
c. Stop working and finish it in the next day
d. None of the above
38. How would you avoid transferring of harmful bacteria especially to food
preparation?
a. Prepare food even though you have an open cut, or boil on infected wound
in your hands
b. Smoking while preparing or handling food
c. Scrub your hands with soap and water before you handle any food
d. Do no wear gloves while handling foods
39. How are you going to perform the first step in an earthquake drill?
a. Once the drill is announced conduct the Drop Procedure (duck, cover and
hold)
b. Stay away directly under the corridors

c. Walk away from the building, then unto the escape route
d. leave quickly in an orderly manner
40. How can you give first aid to a person who has burn?
a. Cover wounds with sterile dressing
b. Cool the burn with cool water
c. Apply an ointment
d. Do not move the person
41. Joey is trying to clean his materials and he use solid substance on it. Which
hazards should he familiarize with?
a. Ergonomic Hazards
b. Chemical Hazards
c. Biological Hazards
d. Safety Hazards
42-43
I.
II.
III.
IV.

Awkward postures arising from improper work methods

Improperly design workstations, tools and equipment
Inadequate and insufficient machine guards
Unsafe workplace conditions, and unsafe work practice

42. Which Hazards will you avoid with regards Ergonomic hazards?
a. I and II
b. II and III c. III and IV d. I only
43. Which is for safety hazards?
a. I and II
b. II and III c. III and IV d. I only
44. The following are adverse health effects except:
a. Bodily injury b. Disease
c. Decrease in life span solvents
d. None of the Above
45. Which of the following could be avoided due to carelessness?
a. Slip
b. Burns
c. Electric Shock
d. Stress
46. Choose among the following that is not a safety practice to avoid electric shock.
a. Shut off power to the circuit youre working on and verify its off
b. Ensure that all staff is aware of the escape routes
c. wear rubber gloves
d. wear safety
47. From the choices above choose the fire safety tips.
a. C
b. D c. B d. A
48. Which do you think is the rest way in waste management?
a. Waste Segregation
b. Waste Reduction c. Re-use
49. Do you think that waste management is important?

d. Recycling

a. Yes, because it plays very important role especially in the kitchen where
foods are being
prepared and cooked.
b. No, there is no sense of waste management
c. No, because there are lots of things that must do
d. Yes, to be presentable
50. Safety practices in the workplace result high rates of accident.
a. True
b. False