NAME: ______________________________________________________DATE: __________________

GR./SEC. ____________________________________________________SCORE: ________________

TLE 8
4th Summative Test

MULTIPLE CHOICE: Directions: Choose the best answer. Write the letter of the correct answer on the
space provided.
______1. A garment tied around the waist to keep your clothes from getting dirty.
A. Apron B. Pants/Skirt C. Vest D. Hair Restrains
______2. Used to cover for the hand that has separate parts for each finger?
A. Apron B. Gloves C. Vest D. Long Sleeve
______3. A knife best for meat and vegetable slicing, dicing and mincing techniques.
A. Bread knife B. Utility knife C. Santoku knife D. Cleaver knife
______4. It refers to a knife used for cutting meat and fish, salads and spreading butter.
A. Boning knife B. Steak knife C. Chef’s knife D. Paring knife
______5. In ergonomics standard in lifting objects, what is the maximum mass of object should a waiter to
be lifted?
A. 10 B. 30 C. 20 D. 40
______6. What are the parts of the body that should be bent when lowering an object?
A. Hips/Knees B. Neck/Knees C. Elbow/Knees D. Waist/Knee
______7. It is a substance that poses a threat to the health of living organisms, primarily humans and could
also be a substance harmful to other animals.
A. Allergenic B. Biological C. Chemical D. Physical
______8. This occur when the human body produces an abnormal immune response to specific proteins
found in food.
A. Allergenic B. Biological C. Chemical D. Physical
______9. Which is a symbol of a gas under pressure?

A. B. C. D.

______10. Which of the following is the symbol of oxidizing?

A. B. C. D.

For items 11-14, choose your answer among the picture of knives given below.

A. B. C. D.

_______11. What is the best knife used for meat and vegetable slicing, dicing and mincing techniques?
_______12. Which of those knives is use to cut and slice ingredients?
_______13. The knife that is best for chopping meat and vegetables.
_______14. What is the best knife used in making fillet cut and removing meat from the bone?
_______15. Which one is NOT a way on lifting and transferring objects in the workplace?
A. Bending at your knees and hips
B. Standing in an upright position
C. Placing a comfortable pillow on your back
D. Standing firmly on the floor and near the object
_______16. All of the following are flammable EXCEPT;
A. Gas Tank B. Glasses B. Gasoline D. Oxygen
_______17. What is the correct way of handling chemicals?
A. Evaluate the hazards of chemist on hand.
B. See to it that chemicals are not identified.
C. Make an incomplete list of chemicals used in the workplace and the areas they were
kept in.
D. Keep a record of all chemicals used in the workplace.
______18. The following are safety measures in the workplace, which is NOT part of it?
A. Wear uniform and personal protective equipment
B. Be unaware of safety hazards in the workplace.
C. Check equipment for damage or function.
D. Report damaged or malfunctioned ingredients.
______19. The following are important ways on how to handle knives, EXCEPT
A. Moving the knife hand smoothly in a downward motion.
B. Cleaning and storing in proper places
C. Rushing yourself in cutting ingredients
D. Curling the fingertips to hold the ingredients
______20. What is the BEST Safety Rule in the Kitchen?
A. Wash hands with dirty water.
B. Cook foods to unsafe temperatures
C. Sanitize work surface.
D. Keep hot foods hot and cold foods warm.

Performance Task No. 4

Direction: At home, take a picture of yourself performing the standard operating procedures of
the following safety practices in the food service establishment:

1. Manual lifting and transferring of objects

2. Safe handling of poisonous and dangerous chemicals.

Rubric:

5 3 1
(Good) (Fair) (Poor)

The content The content The content did not

accurately portrays somehow portrays portray the proper
the proper lifting, the proper procedure showing
bending procedure procedure showing customer service
showing customer customer service through courteous
Quality of service through through courteous interaction with a
Content courteous interaction with a customer and in
interaction with a customer and in accordance with
customer and in accordance with industry and/or
accordance with industry and/or enterprise’s
industry and/or enterprise’s standards.
enterprise’s standards.
standards.
The presentation The presentation The presentation
Organization was well-organized was fairly well- was not well-
organized organized
 All members of the Some members of Few members of the
Cooperation
group participate the group participate group participate