Kids Camp Innovative Learning Academy

First Long Test

S.Y. 2019 - 2020
TLE 7A

Name: Date:
Teacher: Ms. Crystal Lynn Javelina-Perturbos Score:

I. Identify the following kitchen tools and equipment. Write your answer on the line provided.

1. __________ 8. __________

2. __________ 9. __________

3. __________
10. __________

11. __________
4. __________

12. __________

5. __________

13. __________

6. __________
14. __________

7. __________ 15. __________

Multiple Choices: Identify the kitchen tools or equipment that is being described in each item.
Write the letter only.

1. _____: used to shake flour, salt, and pepper on meat, poultry, and fish;
2. _____ used to sharpen long knives.

a. chopping board b. dredgers c. emery board d. flipper

3. _____: used to beat or whip egg whites or cream;

4. _____ used to pulp garlic for cooking.

a. cookie press b. garlic press c. potato masher d. whisk

5. _____: used to scrape vegetables, such as carrots, and to peel fruits;

6. _____ used to fillet fish and to remove raw meat from the bone.

a. boning knife b. butcher knife c. paring knife d. Peeler

7. _____: used to blend or scrape the food from the bowl;

8. _____ used to measure serving of soft foods, such as fillings, ice cream, and mashed
potato.

a. measuring cup b. measuring spoon c. scoops d. scraper

9. _____: wooden or plastic board where meats and vegetables can be cut:
10. _____ used to hold meats while slicing, and to turn solid pieces of meat.

a. Cutting Boards b. serving tongs c. serving spoons d. two-tine fork

11. _____: used to measure small quantities of ingredients;

12. _____ used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.

a. chopping board b. blender c. Measuring spoons d. spatula

13. _____ : necessary in preventing bacterial infections from foods;

14. _____ used for various tasks from cleaning vegetables to straining pasta or tin contents.

a. funnels b. baster c. colanders d. refrigerator

15. _____: used to hold ingredients together;

16. _____ used to level off ingredients when measuring and to spread frostings and sandwich
fillings.

a. flipper b. bread knife c. spatula d. utility tray

17. _____: used to measure ingredients in large quantities;

18. _____ used for opening food packages, or simply to remove labels or tags from items.

a. boning knife b. butcher knife c. kitchen shears d. Weighing scale

19. _____: used for turning hamburgers and other food items;
20. _____ used to measure heat intensity.

a. thermometer b. temperature scales c. double boiler d. flipper

II. Modified True or False. On the third column, write TRUE if the statement in column A
matches the kitchen tool or equipment given in column B. If not, write the correct answer.

A B C
1. It is used to measure solids and dry Measuring Spoons
ingredients.
2. It is used for serving soup or stews. Serving Spoon
3. It is the most popular, lightweight, Stainless Steel
attractive and less expensive material
used for kitchen tools and utensils.
4. It makes the task of cleaning seafood Seafood Serving
and removing the shell much easier. Tools
5. It is a greatly durable and cheap material Glass
of kitchen utensils but may not last long.
6. It refers to a more complicated tool that Utensil
may refer to a small electrical appliance.
7. It is used to slice roasts, ham, and thick, French knife
solid cuts of meats.
8. It used to lift a hot roasted turkey from Roasting Tools
the roaster to the serving platter, without
it falling apart.
9. These are used to measure solids and dry Measuring Cup for
ingredients, such as flour, fat and sugar. Liquid Ingredients
10. It used to weigh serving portions from Portion Scales
one ounce to one pound.

III.Based on the given recipe, list at least ten (10) tools that you need to prepare in order to cook
the recipe.

Chicken Adobo

Ingredients: Procedures:
 2 1/2 to 3 pound 1. Add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf,
Chicken, cut into peppercorns and salt to a large, non-reactive bowl and refrigerate for
serving pieces anywhere from one to four hours to marinate.
 3/4 cup White 2. Place the chicken and its marinade in a large pot. Add the water and
vinegar bring to a boil over medium-high heat. Reduce heat to low and simmer
 1/4 cup Soy sauce for 30 to 45 minutes, or until the chicken is cooked through and tender.
 ½ Onion, thinly Add water as necessary to keep the chicken from drying out.
sliced 3. Remove the chicken from its sauce, reserving the sauce, and pat dry.
 4 to 6 cloves Heat the oil in a skillet over medium-high flame and sauté the chicken
Garlic, crushed pieces to brown them. Remove from heat and set aside.
 1-2 Bay leaf 4. Bring the remaining sauce to a boil over medium flame and cook until
somewhat reduced and thickened.
 6 to 8 Peppercorns
5. Toss the browned chicken pieces with the reduced sauce and serve with
 1 teaspoon Salt
rice.
 1 cup Water
 1/4 cup Oil

1. 6.
2. 7.
3. 8.
4. 9.
5. 10.