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2nd Exam Electives Grade 8

This document is a periodical examination for Grade 7/8 students in Commercial Cooking at Sagay City Eco-Zone Farm School for the school year 2024-2025. It includes multiple-choice questions, true or false statements, and enumeration tasks focused on food safety and cleaning practices in a kitchen environment. The exam assesses students' understanding of cleaning agents, sanitizing methods, and food-contact surfaces.

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Khey Doriman
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8 views4 pages

2nd Exam Electives Grade 8

This document is a periodical examination for Grade 7/8 students in Commercial Cooking at Sagay City Eco-Zone Farm School for the school year 2024-2025. It includes multiple-choice questions, true or false statements, and enumeration tasks focused on food safety and cleaning practices in a kitchen environment. The exam assesses students' understanding of cleaning agents, sanitizing methods, and food-contact surfaces.

Uploaded by

Khey Doriman
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

Department of Education
REGION VI – WESTERN VISAYAS
DIVISION OF SAGAY CITY
Sagay City Eco – Zone Farm School
2nd PERIODICAL EXAMINATION IN COMMERCIAL COOKING | GRADE 7/8 ELECTIVES
S.Y. 2024 – 2025

NAME: ______________________________________ SECTION: ___________________ SCORE: _____________

TEST I.
Direction: Read each question carefully, and then ENCIRCLE your answer that best fits the
question. If you have questions, raise your hand and ask your teacher.

1. What is the main purpose of cleaning in food safety?


a) To polish equipment
b) To remove food and soil from surfaces
c) To sterilize the surface
d) To disinfect the air

2. What is a food-contact surface?


a) Any surface in a kitchen
b) A surface that comes into contact with food during preparation or service
c) A non-metal surface
d) A surface specifically for cleaning tools

3. Why should certain cleaning agents, like glass cleaners and bathroom cleaners, not be used on food-
contact surfaces?
a) They are too expensive
b) They might leave an unsafe residue
c) They damage the utensils
d) They are not effective in removing food debris

4. What should you check to ensure a cleaning agent is safe for use on food-contact surfaces?
a) The product color c) The product label
b) The product price d) The product size

5. Why is selecting the right cleaning agent important?


a) To avoid damaging surfaces
b) To make cleaning easier
c) To ensure safety
d) All of the above

6. What is the primary purpose of detergents in cleaning?


a) To remove mineral deposits
b) To disinfect food-contact surfaces
c) To routinely wash tableware, surfaces, and equipment
d) To remove grease from burned-on surfaces

7. What is another name for solvent cleaners?


a) Degreasers c) Scale removers
b) Disinfectants d) Abrasives

8. Which cleaning agent is best for removing mineral deposits?


a) Detergents c) Acid cleaners
b) Solvent cleaners d) Abrasive cleaners
9. When should abrasive cleaners be used?
a) To remove burned-on grease
b) To disinfect food-contact surfaces
c) To remove heavy accumulations of soil
d) To clean routine tableware

10. How often should food-contact surfaces used to prepare potentially hazardous foods be cleaned?
a) At the end of the day
b) Every two hours
c) As needed, but no less than every four hours
d) Only after switching food types

11. What might happen if food-contact surfaces are not properly cleaned?
a) They will become greasy
b) They could contaminate food
c) They will require more frequent replacement
d) They will wear down more quickly

12. What are the three methods of sanitizing?


a) Heat, steam, and electricity
b) Heat, radiation, and chemicals
c) Chemicals, water, and air
d) Heat, scrubbing, and chemicals

13. Which sanitizing methods are most commonly used in restaurants?


a) Heat and radiation
b) Chemicals and radiation
c) Heat and chemicals
d) Radiation and steam

14. What must be done before an item can be properly sanitized?


a) It must be dried
b) It must be washed properly
c) It must be soaked in sanitizer
d) It must be inspected

15. Why might chemical sanitizers like chlorine and iodine be less effective on dirty surfaces?
a) They evaporate quickly
b) They are neutralized by heat
c) They react with food and soil
d) They only work on glass surfaces

16. Which method of sanitizing is rarely used in restaurants?


a) Heat
b) Chemicals
c) Radiation
d) Steam

17. What are the three heat-based methods for sanitizing surfaces?
a) Steam, hot water, and hot air
b) Hot air, steam, and radiation
c) Hot water, chemicals, and steam
d) Steam, radiation, and hot air

18. Which heat sanitizing method is most commonly used in restaurants?


a) Hot air c) Radiation
b) Steam d) Chemicals

19. Which of the following are approved chemical sanitizers?


a) Hydrogen peroxide, iodine, and chlorine
b) Chlorine, iodine, and quaternary ammonium
c) Alcohol, quaternary ammonium, and steam
d) Baking soda, iodine, and chlorine

20. What is the importance of using approved chemical sanitizers?


a) To prevent residue buildup on food-contact surfaces
b) To ensure proper cleaning is achieved
c) To ensure safety and compliance with health regulations
d) To save costs on cleaning supplies

TEST II. TRUE OR FALSE.

Direction: Read each statement carefully. Decide whether each statement is true or false based on your knowledge.
Write "True" if the statement is correct or "False" if the statement is incorrect.

_________21. Cleaning is the process of removing food and other types of soil from a surface.

_________22. All cleaning agents can be used on food-contact surfaces.

_________23. A food-contact surface is the surface of equipment or utensils that food normally comes into
contact with.
_________24. The label on a cleaning agent indicates whether it can be used on a food-contact surface.

_________25.The right cleaning agent should be selected to make cleaning easy.

_________26. Glass cleaners, some metal cleaners, and most bathroom cleaners can safely be used on food-
contact surfaces.

_________27.Detergents are used to routinely wash tableware, surfaces, and equipment.

_________28. Detergents are effective at removing burned-on grease from surfaces.

_________29. Solvent cleaners, also called degreasers, are used periodically on surfaces where grease has
burned on.
_________30. Acid cleaners are used to remove mineral deposits and soils that detergents cannot remove.

_________31. Abrasive cleaners are used to remove light accumulations of soil and require minimal
scrubbing.

_________32. Some abrasive cleaners also disinfect surfaces.

_________33. Food-contact surfaces used to prepare potentially hazardous foods should be cleaned as
needed but no less than every four hours.

_________34. If food-contact surfaces are not properly cleaned, the food that comes into contact with them
could become contaminated.

_________35. Sanitizing can be done using heat, radiation, or chemicals.


TEST III. ENUMERATION

36-39. FOUR CATEGORIES OF CLEANING AGENTS

40-42. THREE METHODS OF SANITIZING

43-45. THREE METHODS OF USING HEAT TO SANITIZE SURFACES

TEST IV. ESSAY (5 POINTS)

WHAT IS CLEANING?

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I can do all things through Christ who gives me strength - Philippians 4:13

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