Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF NUEVA ECIJA
SDO-GUIMBA EAST ANNEX
SAN BERNARDINO INTEGRATED SCHOOL
BRGY. SAN BERNARDINO, GUIMBA, NUEVA ECIJA 3115
B. Measuring
Name:_________________
Grade&Section:__________
Date:_______________
Score:_______________
14. Which of the following tools is used to grab and transfer food
items, poultry or meat portions to a serving platter, hot deep fryer,
and plate?
A. Service Tray
C. Serving Tongs
B. Serving spoon
D. Soup Ladle
THIRD PERIODICAL TEST IN TLE 7
I. Directions: Read carefully the following questions and
encircle the letter of the correct answer.
1. It is the most popular, lightweight, attractive and less
expensive materials of kitchen utensils and equipment.
A. Aluminum
C. Plastic or Hard Rubber
B. Glass
D. Stainless steelk
2. It is used to measure solids and dry ingredients.
A. Garlic presser C. Measuring spoon
B. Grater
D. Scraper
3. These materials turns into dark when used with alkalis, such
as potatoes, beets, carrots and other vegetables
A. Aluminum
C. Ceramic
B. Cast Iron
D. Glass
4. A more complicated tool that may refer to a small electrical
appliance.
A. Equipment
C. Materials
B. Hardware
D. Tools
5. A must for all types of kitchen task, from peeling an onion and
slicing carrots, to carving a roast or turkey often referred to as
cook’s or Chef’s tools.
A. Garlic presser
C. Knife
B. Grater
D. Scraper
6. Which of the following tools is not used for cutting?
A. French Knife
C. Shears
B. Peeler
D. Flipper
7. Johnel is transferring the oil into a bottle from a bowl, which
of the following tools is appropriate to use to prevent spilling?
A. Ladle
C. Measuring cup
B. Funnel
D. Mixing bowl
8. Kent is preparing for creamy mashed squash, what is the best
tool to be used to mash the squash?
A. Garlic press
C. Wooden spoon
B. Potato smasher
D. Whisk
9. What tool is used for a better grip in deep prying?
A. Flipper
C. Wooden spoon
B. Serving spoon
D. Serving tong
10. Which of the following cooking tools is used for cooking soup
or stew?
A. Double broiler
C. Saucepan
B. Stockpot
D. Skillet fry pan
11. A special coating to the inside of some aluminum or steel
pots and pans that helps food from not sticking to the pan
A. Grater
C. Teflon
B. Measuring spoon
D. Scraper
12. This is used in measuring flour, fat and sugar.
A. Measuring spoon
C. Measuring cup
B. Household Scale
D. Glass measuring Cup
13. Analogy: Knives
________________.
A. Cutting
is
for
D. Preparing
cutting,
C. Cooking
stockpot
is
for
15. This is used to measure smaller quantities of ingredients.
A. Garlic presser
C. Measuring spoon
B. Grater
D. Scraper
16. In order to slow down the bacterial growth of food, we place
food items inside the ____________________.
A. Blender
C. Refrigerator
B. Oven
D. Pressure Cooker
17. Aling Juana wants to drain fruits after washing it, what tool
should she used?
A. Colander
C. Oven
B. Ladle
D. Refrigerator
18. How to check the accuracy of the weighing scale?
A. See to it that the arrow is pointed at zero when it is empty.
B. The arrow must be in zero if there is a food item on top of it.
C. The arrow must not be in zero when the weighing scale is
empty.
D. Place the food item on top of it to see if the hand is pointed
at zero
19. It is a machine used to seal the can top to the can body in a
manner that is totally water/air proof.
A. Can Sealer
C. Oven
B. Gas range
D. Impluse Sealer2
20. These devices are important in food processing to measure
the temperature of the raw material, either in its coldness or
freshness or the degree of high and low pressure.
A. Refractometer
C. Salinometer
B. Refrigerator
D. Thermometer
21. Analogy: Knives
________________.
A. Cutting
B. Cooking
are
for
cutting,
stockpot
is
for
C. Measuring
D. Preparing
22. This equipment is used to soften the meat rapidly.
A. Kettle
C. Pressure Cooker
B. Oven
D. Sauce Pot
23. Which of the following statement is incorrect?
A. Wash knife in a running water.
B. Use weighing scale for weighing small quantities.
C. Drain off the sauce, fats and juices before washing utensils.
D. Check and calibrate tools and equipment before and after
using it.
24.It is used to cut and slice ingredients for food processing.
A. Blender
C. Kitchen Knife
B. Cutting board
D. Peeler
25.The following are the reasons why do you need to check and
calibrate tools and equipment before, during and after using
them, which is not included?
A. To determine defective machine parts.
B. To be familiar with parts and functions.
C. To make sure the equipment are in good condition.
D. To perform troubleshooting activities after washing it.
26. Juan is asked to clean and sanitize their stove, what should
be his first step?
A. Remove all the burnt sediments and wipe grease from top of
it.
B. Scrape grease from cracks, opening and hinges.
Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF NUEVA ECIJA
SDO-GUIMBA EAST ANNEX
SAN BERNARDINO INTEGRATED SCHOOL
BRGY. SAN BERNARDINO, GUIMBA, NUEVA ECIJA 3115
C. When cool, wash top of the stove.
D.Scrub with a cleanser cloth.
27. Which of the following instrument is used for measuring the
salinity of brine solution?
A. Refractometer
C. Thermometer
B. Salinometer
D. Weighing Scale
28. Why do we need to clean and sanitize?
A. To prevent from overspending.
B. To maintain the number of microorganisms.
C. To check the accuracy of the measuring instruments.
D. To get rid off the number of microorganisms on surfaces
where food comes in contact.
29.Ana is selling home-made longanisa, she packages and
seals it using _______________________.
A. Can Sealer
C. Refractometer
B. Impulse Sealer
D. Salinometer
30. Which tool must be used when you are measuring vanilla?
A. Measuring cup
C. Sauce pot
B. Measuring spoon
D. Salinometer
31. Sanitizing is done to reduce _______________.
A. dirt particles
C. microorganisms
B. drying time
D. platelets
32. An approved chemical for sanitizing contact surfaces and
equipment is_______________.
A. chlorine
C. mercury
B. iodine
D. zinc
II. Directions: Write your GIVEN NAME if the statement is
correct. Otherwise write your SURNAME if it is incorrect. Write
your answer on the space provided.
___________1. The right cleaning agent must be selected
because not all cleaning agents can be used on food contact
surfaces.
___________2. Sanitizing is done using heat, radiation or
chemicals.
___________3. In abrasive cleaners, if this is not properly
cleaned, food that comes into contact with these surfaces could
become contaminated.
___________4. Steam, hot water and hot air are the cleaning
agents.
___________5. Chlorine, iodine, or quaternary ammonium are
the chemicals that can be used in sanitizer testing.
___________6. Before you sanitize the item, you must first
wash it properly.
___________7. Cleaned items must be exposed to the
temperature of 165oF (74oC) for at least 30 seconds.
___________8. The three factors that must be considered in
chemical sanitizers are concentration, temperatures, and
contact time.
___________9. Cold water is the most common method used in
restaurants.
___________10. Detergents are also called degreasers.
III. ESSAY (10pts.) Write your answer on the space provided.
Why do we need to clean and sanitize all the kitchen tools?
33.The following must be cleaned and sanitized except____
A. bread
C. food preparation surfaces
B. utensils
D. clean in place equipment
34. To prevent__________ of food, cleaning supplies,
equipment and chemicals should be stored separately and well
away from food, dishes, utensils and food contact surfaces.
A. burning
C. freezing
B. contamination
D. rotting
35. ____________ _________ are the two ways to sanitize
surfaces and equipment in food service establishments.
A. Burger and fries
C. Peanut butter and jelly
B. Chemicals and heat
D. Soda and pop
36. The step that removes harmful microorganisms on food
contact surface is called_______.
A. brushing
C. scratching
B. sanitizing
D. scrubbing
37. ___________ refers to the removal of food residue, grease
and dirt.
A. Cleaning
C. Eating
B. Drying
D. Shining
38. Sanitizing and ______ are critical to food safety in food
service operations.
A. cleaning
C. putting away
B. painting
D. shaving
39. After sanitizing, dishes should always be__________ dried.
A. air
C. towel
B. speedy
D. vacuum
40 Cleaning involves removing food residues, dirt and
___________.
A. Apron
C. shirt
B. grease
D. shoes
GODBLESS! :)
MARIE JOY V. MORALES
Teacher