This document contains a first quarter examination in cooking (TLE 8) with three tests covering various cooking, cleaning, and sanitation topics. Test I contains 30 multiple choice questions about cleaning agents, tools, and kitchen equipment. Test II contains fill-in-the-blank questions about cleaning, sanitizing, and approved sanitizing chemicals. Test III contains two temperature conversion problems from Celsius to Fahrenheit and vice versa. The examination tests students' knowledge of cooking, cleaning, and safety procedures.
This document contains a first quarter examination in cooking (TLE 8) with three tests covering various cooking, cleaning, and sanitation topics. Test I contains 30 multiple choice questions about cleaning agents, tools, and kitchen equipment. Test II contains fill-in-the-blank questions about cleaning, sanitizing, and approved sanitizing chemicals. Test III contains two temperature conversion problems from Celsius to Fahrenheit and vice versa. The examination tests students' knowledge of cooking, cleaning, and safety procedures.
This document contains a first quarter examination in cooking (TLE 8) with three tests covering various cooking, cleaning, and sanitation topics. Test I contains 30 multiple choice questions about cleaning agents, tools, and kitchen equipment. Test II contains fill-in-the-blank questions about cleaning, sanitizing, and approved sanitizing chemicals. Test III contains two temperature conversion problems from Celsius to Fahrenheit and vice versa. The examination tests students' knowledge of cooking, cleaning, and safety procedures.
This document contains a first quarter examination in cooking (TLE 8) with three tests covering various cooking, cleaning, and sanitation topics. Test I contains 30 multiple choice questions about cleaning agents, tools, and kitchen equipment. Test II contains fill-in-the-blank questions about cleaning, sanitizing, and approved sanitizing chemicals. Test III contains two temperature conversion problems from Celsius to Fahrenheit and vice versa. The examination tests students' knowledge of cooking, cleaning, and safety procedures.
Test I. Directions: Read the questions carefully and select the best answer. Write your answers on the box provided.
1. It is the process of removing soiled foods from the surfaces.
a. storing b. washing c. cleaning d. sanitizing 2. It is used to remove heavy accumulations of soil that are hard to remove with Answers detergents, solvents and acids. here for a. detergent b. acid cleaner c. solvent cleaner d. abrasive Test I. cleaner 3. A cleaning agent used to remove grease from surfaces. 1.______ a. detergent b. acid cleaner c. solvent cleaner d. abrasive 2.______ cleaner 3.______ 4. A substance that is being used in cleaning or removing dirt. 4.______ a. chlorine b. ammonium c. cleaning agent d. sanitizing 5.______ agent 6.______ 5. These are cleaning agents used to wash tableware, surfaces and equipment. 7.______ a. detergent b. acid cleaner c. solvent cleaner d. abrasive cleaner 8.______ 6. Type of acid cleaners that remove rust, blemishes from vinyl, stone and linoleum 9.______ surfaces. 10.______ a. oxalic acid b. sulfamic acid c. muriatic acid d. phosphoric 11.______ acid 12.______ 7. It is a very corrosive acid that can cause damage, thus used with caution. 13.______ a. oxalic acid b. sulfamic acid c. muriatic acid d. phosphoric 14.______ acid 15.______ 8. It can remove dried cement from masonry. 16.______ a. oxalic acid b. sulfamic acid c. muriatic acid d. phosphoric 17.______ acid 18.______ 9. It’s weak acid that is used for cleaning. 19.______ a. oxalic acid b. sulfamic acid c. muriatic acid d. phosphoric 20.______ acid 21.______ 10. It contains more surfactants and softer abrasives than powdered cleansers. 22.______ a. dry abrasive b. wet abrasive c. abrasive tools d. disinfecting 23.______ abrasives 11. Abrasive that contains antimicrobial chemicals and used to disinfect surfaces. 24.______ a. dry abrasive b. wet abrasive c. abrasive tools d. disinfecting 25.______ abrasives 26.______ 12. All are cleaning agents except one. 27.______ a. detergent b. acid cleaners c. muriatic acid d. solvent 28.______ cleaners 29.______ 13. Liza found out that there was burnt food on the top surface of gas range. What 30.______ cleaning agent should Liza use? a. detergents b. acid cleaners c. solvent cleaners d. abrasive cleaners 14. Which of the following is an abrasive tool? a. towel b. gloves c. steel wool d. dish cloth 15. Below are the types of abrasive cleaners except one. a. oxalic acid b. formic acid c. muriatic acid d. sulfamic acid 16. It is a tool used to open food tin, preferably with smooth operation, and comfortable grip, and turning knob. a. can opener b. chopping board c. kitchen knives d. vegetable peeler 17. Which of the following dishwashing materials cannot scratch dishes? a. Knife cleaner b. sponge c. stainless steel cast iron cleaner d. whisk wiper 18. It helps remove the surfaces rust/stains of the utensils like, cutlery, ceramic dinnerware, and any glass and melamine utensils. a. baking soda b. liquid detergent c. cleaning detergent d. steel wool 19. It cleans the floor without touching unsafe, dirty mop heads. a. spin mop b. sponge c. spray bottle d. vacuum 20. Which of the following is generally electrically handled that eliminates dirt from floors and other surfaces? a. spin mop b. sponge c. spray bottle d. vacuum 21. Which of the following is used for spraying detergent to any kitchen equipment and surfaces? a. knife cleaner b. sponge c. spray bottle d. vacuum 22. Which of the following is the process of removing unwanted substances, such as dirt, infectious agents, and other impurities from an object or environment? a. cleaning b. disinfecting c. sterilizing d. none of these 23. It is an electrical kitchen equipment used in mixing ingredients by beating, stirring or whipping. a. chiller b. graters c. funnels d. electric mixer 24. It is a tool used with a low-temperature internal atmosphere intended for storing semi-perishable foods like eggs, fruits, vegetables, milk, butter, cheese and leftovers. a. electric mixer b. barbecue grill c. oven d. refrigerator 25. It is an enclosed chamber used for dry-heat cooking. a. electric mixer b. barbecue grill c. oven d. refrigerator 26. It is an equipment used in cooking for broiling fish, meat, or vegetables like corn and sweet potato. a. barbecue grill b. electric mixer c. oven d. refrigerator 27. It is a tool used to measure smaller quantities of liquid and dry ingredients. a. measuring spoons b. mixing bowl c. pasta spoon or server d.vegetable peeler 28. What utensil is used to scrape vegetables, such as carrots and potatoes, and to peel fruits? a. measuring spoons b. mixing bowl c. pasta spoon or server d.vegetable peeler 29. The following is a container or vessel for food mixing. a. measuring spoons b. mixing bowl c. pasta spoon or server d.vegetable peeler 30. It is an airtight container cooking food at high temperatures under high pressure. a. pressure cooker b. oven c. barbecue grill d. electric mixer
Test II. Directions: Fill in the blanks with the correct answer. wash sanitize air dry heat chemicals Chlorine Iodine Quaternary Ammonium removing concentrations Compounds
1. Cleaning operations starts by pre-wash, ____________, rinse, ______________ and ___________.
2. Sanitizing is done using _______________ and ________________. 3. The approved chemical sanitizers are _____________, _____________ and ______________. 4. Cleaning is the process of _______________ food residues/splatters on surfaces. 5. Every food establishment must have the appropriate testing kit to measure chemical sanitizer ___________.
Test III. Directions: Convert the following temperatures. Show your solutions on the space below.
1. 125° Celsius to ° Farenheit.
2. 100° Farenheit to ° Celsius. Prepared by: Checked and verified by:
