Scribd
Upload
4 views

1st summative test TLE 9

This document is a summative test for TLE 9 (1st Quarter) at Libertad Integrated School in the Philippines. It includes multiple-choice questions and tasks related to cleaning and sanitizing kitchen tools and equipment. The test assesses students' knowledge of cleaning agents, food safety, and proper sanitation practices.

Uploaded by

Bacz Dels Hanna
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
4 views

1st summative test TLE 9

This document is a summative test for TLE 9 (1st Quarter) at Libertad Integrated School in the Philippines. It includes multiple-choice questions and tasks related to cleaning and sanitizing kitchen tools and equipment. The test assesses students' knowledge of cleaning agents, food safety, and proper sanitation practices.

Uploaded by

Bacz Dels Hanna
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
You are on page 1/ 2

Republic of the Philippines

Department of education
Regional Office VI
Division of Iloilo
District of Banate
LIBERTAD INTEGRATED SCHOOL

Summative Test in TLE 9 (1st Quarter)

Name: _____________________________ Date:_______ Score: ____

Test I
A. Read the question carefully. Write the letter of the correct answer on your answer sheet.

1. Which of these products is the best for cleaning stainless steel utensils?
A. white vinegar C. baking soda
B. warm water D. bar soap
2. What do you call scoring cleaners mostly use for cleaning enamel and ceramic surfaces, including
tiles?
A. soap C. abrasives
B. detergents D. sanitizer wipes
3. How many tea bags are needed to remove greasy spots of the pan?
A. 2-3 C. 3-4
B. 1-2 D. 4-5
4. Which is NOT the safest place to store knives?
A. magnetic strip C. drawer
B. ladle cradle D. wooden blocks/ docks
5. Which statement is TRUE about sanitization?
A. reduces harmful germs C. uses detergent and acid solvent
B. removes food particles D. uses sponge and brush
6. Which of the following best describe cleaning?
A. destroying of the bacteria through the use of chemicals
B. removal of grease, dirt and other residue that doesn’t belong to the food-contact surface
C. making something free from bacteria and other microorganisms
D. reducing the number of harmful germs and contaminants down to a safe level
7. Which of the following best describes sanitizing?
A. making something free from dirt and mess
B. washing with the use of chemicals
C. reducing the number of harmful germs
D. removing bacteria and other microorganisms from a surface
8. What does the term” food-contact surface” means?
A. anything that touches food C. food supervisor
B. contact person that delivers food D. any food container
9. What is a must in handling/ doing a food service?
A. competence C. completeness
B. confidence D. cleanliness
10. Which is NOT considered as a food-contact surface?
A. container C. pan
B. towel D. plate

11. When is the best time to clean and sanitize a kitchen tool?
A. after eating C. every morning
B. every evening D. after cooking

12. Which is the correct sequence in sanitizing kitchen tools?


Do your BEST and GOD with do the REST
Goodluck and Godbless!!
Republic of the Philippines
Department of education
Regional Office VI
Division of Iloilo
District of Banate
LIBERTAD INTEGRATED SCHOOL

Summative Test in TLE 9 (1st Quarter)

I. Put a lid to the pan and carefully boil water for 5 minutes.
II. Remove the lid and wait for the water to stop boiling before
removing the tools and utensils with tongs
III. Put the tools and utensils in a large pan, immersing them
fully in water.

A. I, II, III C. II, III,I


B. III, I, II D. II, I, III

B. Arrange the scrambled letters to unveil the correct answer.


TERWA 1. It is the simplest cleaning agent.
TNOLSEV 2. Used to dissolve heavy grease and oil which water-based cleaners cannot cope with.
NBAIKG DOAS 3. It is the most common cleaning agent usually found in the kitchen.
GINCELAN 4. It is the removal of food particles, dirt, grease and any other residue that doesn’t
belong to the food-contact surface.
TCABSIEN 5. The safest place to store occasionally used plates.
GIVRNAE 6. An acetic acid having a distinctive sour taste and pungent smell.
TETENEDRG 7. A cleaning agent or solvent used to wash cutleries, surfaces and equipment.
SEVISARB 8. Used for cleaning enamel and ceramic surfaces.

Test II
Direction: Read the words and phrases inside the box. Identify the chemicals to be utilized in cleaning and
sanitizing kitchen tools and equipment by grouping them accordingly.

water CLEANING CHEMICALS detergent powder dishwashing liquid


SANITIZING CHEMICALS
ammonia muriatic acid hot water
chlorine detergent bar dishwashing paste
nitric acid

Prepared by: Checked By:

JOANNAH D. BACTOL ANNALIE VARGAS


Teacher TLE 9 Master Teacher

Do your BEST and GOD with do the REST


Goodluck and Godbless!!

You might also like