Professional Documents
Culture Documents
TLE TQ (45 Students)
TLE TQ (45 Students)
Region V
Division of Camarines Sur
NEW PARTIDO HIGH SCHOOL
(GNHS ANNEX)
15. Is the cross-disciplinary area concerned with protecting the safety, health and welfare of people engaged in
work or employment.
a. PPE b. FPC c. OSH d. OSHDA
16. It fosters a no-negligence environment that thrives on participative behavior.
a. Whistle blowing b. Reporting c. Giving Instructions d. Observance of silence
17. The worker should be guided in the proper storage of these items to avoid accident or even death. Which
items are referred to?
a. Detergents b. Chemicals c. Condiments d. Cutlery
18. These persons should be kept out to avoid food contamination.
a. Old persons b. Those who are ill c. Disable d. Children
19. Always wipe up spills on the floor to avoid ________________.
a. Burns b. slip c. electrocution d. cuts or wounds
20. The following are “On Job Hazards” EXCEPT….
a. Slippery floor b. secured cords and wires c. dark walkways d. no fire safety rules
21. Fixing electrical wiring prevents the danger of _________________.
a. Falls b. collision c. electric shock d. burns
22. Which of the following equipment FPC Clean Air Act does NOT apply.
a. Oil fryers b. cars c. hot air tunnels d. infrared ovens
23. Which of the following is NOT a fire hazard?
a. Candles b. oven c. sand d. faulty electrical wiring
24. The following are the causes of accident except for one. Which one?
a. People themselves c. defective tools and equipment
b. Organized work area d. unsafe environment
25. Safety procedures, practices in the workplace contribute to:
a. High rates of accident c. employee dissatisfaction
b. Good employee morale d. increase of insurance and other operating cost
26. 26. It is used to flatten or roll the dough.
a. strainer b. rolling pin c. spatula d. timer
27. Any various unit of measure of capacity.
a. Bushel b. mass c. pound d. peck
28. A butter or fat etc. is used to make pastry or cake crispier or flakier.
a. shortening b. oil c. milk d. lump
29. 2 cups = ______ tbsp
a. 8 b. 16 c. 24 d. 32
30. It is important to have separate ______________for meat and vegetables to prevent germs and cross
contamination.
a. cutting board b. bowl c. spoon d. grater
Test II. Match column A with column B. Write the letter of the correct answer on your answer sheet.
A B
f. grater
Test III. Write T if the statement is true and correct and F if the statement is false.
__________ 46. Label the storage cabinet or place correctly for immediate finding.
__________ 47. Store knives with sharp edge up.
__________ 48. Dry then wash before storing.
__________ 49. Have a designated place for each kind of tools.
__________ 50. Secure electrical cords to prevent entanglement.
Goodluck!