Republic of the Philippines
Region XII
Schools Division of Koronadal
SARAVIA NATIONAL HIGH SCHOOL
Bgy. Saravia, City of Koronadal
S.Y. 2020-2021
__________________________________________________________________________________
___
TLE - COOKERY 7 – SUMMATIVE TEST
MODULE 6
NAME: _______________________________ SECTION: __________________
MULTIPLE CHOICE
Directions: Read and understand the statements below. Write the letter of the correct answer
before the number.
_________ 1. What tool is used to compute food costs?
A. Costing principle B. Costing sheet C. Ingredient costing D. Standard recipe
_________ 2. What do you call the amount added in the price cost?
A. Item cost B. Mark up C. Percentage markup D. Selling
price
_________ 3. What do you call the amount you pay for the product you bought?
A. Net cost B. Peso markup C. Percentage markup D. Purchase cost
_________ 4. Which of the following refers to the total cost food net in an existing inventory?
A. Calculation B. Costing C. Cost of production D. Product
_________ 5. What do you call the number of pieces produced in a recipe?
A. Amount B. Product C. Total D. Yield
_________ 6. What is the purchase price of an item if the selling price is 10.00 and the mark up is 2o
%?
A. 2.00 B. 4.00 C. 5.00 D. 12
_________ 7. If the purchase price is 15.00 and the selling price is 20.00. What is the mark up
percentage?
A. 2% B. 5% C. 10% D. 25%
Directions: Compute the estimated purchase cost of this Chicken Adobo recipe and impose 50%
markup to determine the selling price with total servings of 24. Write down the solution of the
problem in the box.
Item Unit Cost Total Cost
2K chicken 115.00/kilo 230.00
1 head garlic 50.00/kilo or 20 pcs./kilo 2.50
4 Tbsp. soy sauce 15.00/bottle or Approx. 32T 1.90
1 tsp ground black pepper 1.00/small pack or ½ t/pack 2.00
½ cup vinegar 12.00 bottle or Approx. 2 3.00
Republic of the Philippines
Region XII
Schools Division of Koronadal
SARAVIA NATIONAL HIGH SCHOOL
Bgy. Saravia, City of Koronadal
S.Y. 2020-2021
__________________________________________________________________________________
___
C/bottle
2 Tbsp. 40.00/bottle or Approx. 32 T 2.50
TOTAL P _____________________ (8)
Formula: Selling price = Total Cost + Peso markup
No. of Yield
Write your solution in the box
Directions: Complete the table below by answering the peso markup and the percentage markup.
FORMULA:
Peso Markup = Selling Price – Buying Price
Percentage Markup = Peso markup ÷ Selling price = Percentage
markup
Items Purchase Selling Peso Markup Percentage Markup
cost/Buying Price Price
Bibingka 5.00 7.00 ______________ (9) ______________ (10)
Cup cake 7.00 10.00 ______________ (11) ______________ (12)
Pulvoron 3.00 4.00 ______________ (13) ______________ (14)
Chicharon 25.00 35.00 ______________ (15) ______________ (16)
Yellow corn 10.00 15.00 ______________ (17) ______________ (18)
Banana Q 4.00 5.00 ______________ (19) ______________ (20)
Show your solutions in every number. Thank you.
