SJDM CORNERSTONE COLLEGE, INC.

(Formerly SJDM Cornerstone Academy, Inc)

#190 Libis II Muzon, City of San Jose Del Monte Bulacan SCORE :
Email Address: sjdmcai2004@yahoo.com
Email Address: www.sjdmcornerstonecollegeinc.com

2ND PRELIMINARY EVALUATION

TLE 7
S.Y.2020-2021

Name:_________________________________________________________Grade/Section:________________
Teacher:_______________________________________________________Parent Signature:______________

I.MULTIPLE CHOICE
DIRECTIONS: READ THE QUESTIONS CAREFULLY AND ENCIRCLE THE LETTER OF THE
CORRECT ANSWER.

1. This type of kitchen layout is two work centers are on one side and one work center is on the
other side. This is appropriate for a long narrow kitchen.
A. Two-walled Type C. L-Type
B. One-walled Type D. U-Type
2. This is two work centers are situated on the longer wall while one work center is on the shorter
wall. This is appropriate for longer kitchen.
A. U-Type C. Two-walled Type
B. L-Type D. One- walled type
3. This three major work centers are arranged along one wall. This is appropriate for small kitchen.
A. Two-walled Type C. L-Type
B. One-walled Type D. U-Type
4. This three work centers are found each on every wall. This is appropriate for a spacious kitchen.
A. U-Type C. U-Type
B. Two-walled Type D. One-walled Type
5. This is one or two work centers are at the center and one work center along the wall.
A. Peninsula or Island Type C. Two-walled Type
B. One-walled Type D. L-Type
6. This starts from receiving food supplies and other purchases to food storage, preparation and
cooking.
A. Have all operations at the same floor level
B. Provide for continuous flow of materials
C. Arrange compact work centers in the preparation and cooking centers
D. Minimize the distance between cooking and the point service
7. It is much easier and faster. Vertical transport of food is difficult and costly.
A. Have all operations at the same floor level
B. Provide for continuous flow of materials
C. Arrange compact work centers in the preparation and cooking centers
D. Minimize the distance between cooking and the point service
8. This all necessary facilities should be within reach, thus, reducing unnecessary walks to a
minimum.
A. Minimize the distance between cooking and the point service
B. Have all operations at the same floor level
C. Provide for continuous flow of materials
D. Arrange compact work centers in the preparation and cooking centers
9. This is the farthest customer has to be served should be short.
A. Have all operations at the same floor level
B. Provide for continuous flow of materials
C. Arrange compact work centers in the preparation and cooking centers
D. Minimize the distance between cooking and the point service
10.This kitchen workers should do their work without bumping into each other and materials
crossing one another.
A. Design for efficient traffic flow, delivery and pick up
B. Provide for continuous flow of materials
C. Arrange compact work centers in the preparation and cooking centers
D. Minimize the distance between cooking and the point service

II.TRUE OR FALSE
DIRECTIONS: WRITE TRUE IF THE STATEMENT IS CORRECT AND FALSE IF THE
STATEMENT IS IN CORRECT. WRITE IT ON THE BLANK BEFORE THE
NUMBER.

_________ 1. The one-walled type is appropriate for small kitchen.

_________ 2. The U-shape is the most spacious and the best kitchen layout.

_________ 3. The one-walled type is most common in food establishments.

_________ 4. The work center is a path that connects three work areas.

_________ 5. The perimeter of a work triangle should be more than 6.5 meters.

_________ 6. The refrigerator is the major appliance for the mixing and preserving center.

_________ 7. The range is the major appliance for pre-preparation of ingredients.

_________ 8. The size of the kitchen in a food establishment is determined by its type of operation
the menu offered and customer load.
_________ 9. An efficient kitchen layout makes meal preparation easy and fast.

_________10. The location of the kitchen should be where it is accessible to the house back door.

III. IDENTIFICATION
DIRECTIONS: READ THE QUESTIONS CAREFULLY AND IDENTIFY THE CORRECT
ANSWER. CHOOSE YOUR ANSWER FROM THE BOX BELOW. WRITE YOUR
ANSWER ON THE SPACE PROVIDED BEFORE THE NUMBER.

Microwave Blender Range Oven Abrasive cleaners

Refrigerator Freezer Solvent cleaners Acid cleaners
Detergents

__________1. A kind of oven that uses microwave (a kind of electromagnetic radiation) for cooking
or heating frozen or refrigerated food in minutes; an essential equipment on food
establishments.
__________2. A multipurpose equipment that can do chop, grind, whip, blend, grate, puree, and
liquefy fruits and vegetables into juices.
__________3. This two-door or single-door type; for storing raw and cooked food at controlled
temperature (5-6ºC for refrigeration, 0ºC for freezing); has compartments like
freezer.
__________4. This upright or chest type; stores meat, fish, poultry, and cooked products for months.

__________5. Has a stove on top for cooking and an oven below for baking.

__________6. An enclosed structure with thermostat; used to bake cakes, pastries, meat, fish,
poultry, and pasta.
__________7. Removes stubborn grease on preparation and cooking surfaces.

__________8. To removes hard mineral deposits.

__________9. To removes heavily accumulated soil in food contact surfaces.

__________10. These are specially prepared cleaning agents designed to wash dishes and other
wares without forming suds.

THANK YOU AND KEEP SAFE