Republic of the Philippines

Department of Education
REGION III
SCHOOLS DIVISION OF BULACAN
CALUMPIT NATIONAL HIGH SCHOOL

FIRST QUARTER SUMMATIVE TEST No. 3

COOKERY 9

NAME:__________________________________________________ GRADE/SECTION:_______________________

MULTIPLE CHOICE: Read each statement carefully. Write the letter of the correct answer. Use CAPITAL letter.

______1. The following are ways to ensure the cleanliness of the kitchen to keep bacteria away EXCEPT ONE statement. Which statement is it?
a. Make a habit of keeping food for too long in the fridge c. Clean shelves and racks..
b. Discard unused appliances and gadgets for it would only tend to gather dust. d. Use a rubbish bin with a lid.
______2. Which among the following statements SHOULD NOT be practiced while washing the dishes?
a. Wash greasy pots and pans first, before glassware. c. Never dump sharp knives into soapy dishwater
b. Wash the lightest soiled items firs d. Keep dishes under the water while scrubbing them for particles to lift away.
______3. How should we clean our kitchen table and counter top?
a. Start cleaning and wiping the bits of food using a sponge or an all-purpose cleaner. C. Place them all into the sink of hot, soapy water to soak.
b. Wash the lightest soiled items first. d. Wash greasy pots and pans first, before glassware.
______4. Which of the following is the proper way of cleaning the kitchen floors?
a. Vacuum or sweep away the floor to remove all the debris, fallen dirt, crumbs, grime and even food spills and stains if there are some.
b. Spray an air freshener and pesticides to sanitize the kitchen.
c. Start cleaning the plates and glassware with a soapy sponge then rinse it with clean water
d. Wash greasy pots and pans first, before glassware.
______5. Which of the following is the proper way of garbage disposal in the kitchen?
a. Gather the trash bag and put it properly outside. Close it tightly to prevent the dirt from scattering. C. Scatter the waste all over the kitchen.
b. Let the kitchen waste remain in the trash bin for a week. D. Mix together the biodegradable and non-biodegradable waste in one trash bin.
______6. All cleaned kitchen tools and equipment should be placed in a ______ after allowing it to dry.
a. table b. cabinet c. chair d. refrigerator
______7. After cleaning the floor of the kitchen area, what should be done next?
a. Scatter the waste all over the kitchen. c. Leave the cleaning supplies unattended in the kitchen floor.
b. Spray an air freshener and pesticides to sanitize the kitchen floor. d. Leave the trash bin unclean.
______8. Washing and cleaning of kitchen tools, equipment and other materials should be done in the _______.. _
a. kitchen table b. kitchen sink c. kitchen floor d. outside the kitchen
______9. Christine finds it hard to remove tough soils from the used pots and pans. Which of the following will you recommend to solve her problem?
a. acid cleaner b. abrasive c. detergent d. solvent cleaner
______10.This is used periodically in removing mineral deposits and other soils that detergents cannot eliminate.
a. abrasives b. acid cleaner c. detergent d. solvent cleaner
______11.This is a cleaning agent, solvent or any substance used to wash table wares, surfaces, and equipment.
a. abrasives b. acid cleaner c. detergent d. solvent cleaner
______12. Are capable to remove heavy accumulations of soil that are difficult to remove with detergents, solvents and acids
a. detergent b. acid cleaner c. abrasive d. solvent cleaner
______13. Which of the following does NOT belong to the group?
a. alcohol b. boric acid c. steam d. soap
______14. Are commonly referred to as degreasers used on surfaces where grease has burned on such as ovens and grills that need frequent degreasing.
a. abrasives b. acid cleaner c. solvent cleaner d. detergent
______15. Are used in removing mineral deposits and other soils that detergents cannot eliminate through the scale in washing machines and steam tables or even lime build-up on
dishwashing machines and rust on shelving.
a. abrasives b. detergent c. acid cleaner d. solvent cleaner
______16. Method of sanitizing which involves the use of hot water or steam.
a. natural b. chemical c. mechanical d. thermal
_____17. Method of sanitizing which involves the use of chlorine, iodine, and quaternary ammonium.
a. Thermal b. natural c. mechanical d. chemical
_____18. The presence of small amount of sanitizer will result in an inadequate reduction of harmful microorganisms. Too much can be toxic. This factor has something to do with ________.
a. Pressure b. temperature c. contact time d. concentration
______19. Generally, chemical sanitizers work best in water temperature that is between 55°F (13°C) and 120°F (49°C). It has something to do with_____.
a. concentration b. pressure c. contact time d. temperature
______20. The cleaned item must be in contact with the sanitizer either heat or approved chemical for the recommended length of time in order to kill harmful microorganisms. This is
referring to _______.
a. concentration b. temperature c. pressure d. contact time
______21. The following are characteristics of an ideal chemical sanitizer EXCEPT ONE _______.
a. High in toxicity level c. Destroy microorganisms rapidly
b. Wide range of use or scope of activity d. Approved for food contact
______22. The most common method of sanitizing in the restaurant?
a. Hot water or steam b. chemical concentration c. acid concentration d. none of the above
_____23. These are the advantages of heat sanitizing over chemical sanitizing agents except _______.
a. leaves residue c. is non-selective to microbial groups
b. is non-corrosive to metal surfaces; d. easily measurable
_____24. Your younger brother is eating in the kitchen and accidentally swallowed poison. What first aid treatment you should do?
a.. Remove anything remaining in the mouth of your younger brother. c. Read thoroughly the labels of the poisonous material.
b. Give him two glasses of water or any fruit juice. d. Give him a spoonful of sugar or any kind of sweets
_____25. If the person has been exposed to poisonous fumes, such as carbon monoxide, what will you do?
a. Get him or her into fresh air immediately. c. Remove the clothing and pour the body with continuous tap water
b. Remove anything remaining in the mouth. d. None of these.

Prepared by:

Anna Marie C. Mangulabnan

Teacher, I

Calumpang, Calumpit, Bulacan

[email protected]
(044) 675.2066
 Republic of the Philippines
Department of Education
REGION III
SCHOOLS DIVISION OF BULACAN
CALUMPIT NATIONAL HIGH SCHOOL

Calumpang, Calumpit, Bulacan

[email protected]
(044) 675.2066
 Republic of the Philippines
Department of Education
REGION III
SCHOOLS DIVISION OF BULACAN
CALUMPIT NATIONAL HIGH SCHOOL

Calumpang, Calumpit, Bulacan

[email protected]
(044) 675.2066