GRADE 7 SUMMATIVE TESTS

TEST I. Identify the cleaning and sanitizing. Choose the letter of the correct GRADE 7 SUMMATIVE TESTS
answer. TEST I. Identify the cleaning and sanitizing. Choose the letter of the correct
1. What is the process of removing food and other types of soil from a answer.
surface, such as dish, glass, or cutting board? 1. What is the process of removing food and other types of soil from a
a) Cleaning c. detergents surface, such as dish, glass, or cutting board?
b) sanitizing d. heat 1. Cleaning c. detergents
2. What procedure is done using heat, radiation, or chemicals? 2. sanitizing d. heat
a) Cleaning c. sanitizing 2. What procedure is done using heat, radiation, or chemicals?
b) Detergents d. heat a. Cleaning c. sanitizing
3. What cleaning agent use to routinely wash tableware, surfaces and b. Detergents d. heat
equipment? 3. What cleaning agent use to routinely wash tableware, surfaces and
a) Detergents c. solvent cleaners equipment?
b) Acid cleaners d. abrasive cleaners a. Detergents c. solvent cleaners
4. What cleaning agent that is often called degreasers? b. Acid cleaners d. abrasive cleaners
a) Detergents c. acid cleaners 4. What cleaning agent that is often called degreasers?
b) Abrasive cleaners d. solvent cleaners a. Detergents c. acid cleaners
5. What cleaning agent that is use periodically on mineral deposits and b. Abrasive cleaners d. solvent cleaners
other soils that detergents cannot remove? 5. What cleaning agent that is use periodically on mineral deposits and
a) Detergents c. solvent cleaners other soils that detergents cannot remove?
b) Acid cleaners d. abrasive cleaners a. Detergents c. solvent cleaners
6. What cleaning agent use to remove heavy accumulations of soil that b. Acid cleaners d. abrasive cleaners
are difficult to remove w/ detergents? 6. What cleaning agent use to remove heavy accumulations of soil that
a. Detergents c. solvent cleaners are difficult to remove w/ detergents?
b. Acid cleaners d. abrasive cleaners a. Detergents c. solvent cleaners
7. What cleaning agent use periodically on surfaces where grease has b. Acid cleaners d. abrasive cleaners
burned on? 7. What cleaning agent use periodically on surfaces where grease has
a) Detergents c. solvent cleaners burned on?
b) Acid cleaners d. abrasive cleaners a. Detergents c. solvent cleaners
8. What heat method is the most common method used in restaurant? b. Acid cleaners d. abrasive cleaners
a) Steam c. hot water 8. What heat method is the most common method used in restaurant?
b) Hot air d. heat a. Steam c. hot water
9. What do we call to the factor that the presence of too little sanitizer b. Hot air d. heat
will result inadequate reduction and if too much can be toxic? 9. What do we call to the factor that the presence of too little sanitizer
a) Chemicals c. concentration will result inadequate reduction and if too much can be toxic?
b) Temperature d. contact time a. Chemicals c. concentration
10. This is work best in water that is between 55oF and 120oF. What b. Temperature d. contact time
factor is this? 10. This is work best in water that is between 55oF and 120oF. What
a) Chemicals c. concentration factor is this?
b) Temperature d. contact time a. Chemicals c. concentration
TEST II. Write TRUE if the statement is correct and write FALSE if the statement b. Temperature d. contact time
is wrong. TEST II. Write TRUE if the statement is correct and write FALSE if the statement
1. Wash all used baking items and accessories by either handwashing is wrong.
or loading in dishwasher. 1. Wash all used baking items and accessories by either handwashing
2. Dry all baking tools and equipment by air-drying on a drying rack or or loading in dishwasher.
wiping with a dry dishcloth. 2. Dry all baking tools and equipment by air-drying on a drying rack or
3. Make sure all wooden spoons and accessories are wet before wiping with a dry dishcloth.
storing. 3. Make sure all wooden spoons and accessories are wet before
4. After cooking, soak used cake pans and muffin tins in cold water with storing.
dishwashing solution to soften the burnt food. 4. After cooking, soak used cake pans and muffin tins in cold water with
5. Return electric mixers and other electronic equipment to their dishwashing solution to soften the burnt food.
designated storage spaces. 5. Return electric mixers and other electronic equipment to their
6. Gather and secure electrical cords to prevent entanglement or designated storage spaces.
snagging 6. Gather and secure electrical cords to prevent entanglement or
7. After measuring and mixing ingredients soak all used mixing bowls, snagging
spatulas, measuring spoons and cups in a tub of warm water. 7. After measuring and mixing ingredients soak all used mixing bowls,
8. Cleaned and sanitized equipment and utensils must be stored on spatulas, measuring spoons and cups in a tub of warm water.
dirty surfaces to maximize contamination. 8. Cleaned and sanitized equipment and utensils must be stored on
9. They should be stored in clean dry place adequately. dirty surfaces to maximize contamination.
10. Cups, bowls, and glasses shall be inverted for storage. 9. They should be stored in clean dry place adequately.
11. Cleaned and sanitized equipment and utensils must be stored on 10. Cups, bowls, and glasses shall be inverted for storage.
clean surfaces and handled to minimize contamination. 11. Cleaned and sanitized equipment and utensils must be stored on
12. After cooking, soak used cake pans and muffin tins in warm water clean surfaces and handled to minimize contamination.
with dishwashing solution to soften burnt food. 12. After cooking, soak used cake pans and muffin tins in warm water
13. Utensils shall be stored on the bottom shelves of open cabinets with dishwashing solution to soften burnt food.
below the working top level. 13. Utensils shall be stored on the bottom shelves of open cabinets
14. Store all tools and equipment in their designated places. below the working top level.
15. Store the electric mixers and other electronic equipment everywhere. 14. Store all tools and equipment in their designated places.
TEST III. Identify the pictures below. Choose the name provided in the text 15. Store the electric mixers and other electronic equipment everywhere.
box TEST III. Identify the pictures below. Choose the name provided in the text
box
Proper stacking of glassware, china ware and silver ware
Stacking and storing spices, herbs and other condiments Proper stacking of glassware, china ware and silver ware
Storage of equipments, tools utensils and other implements Stacking and storing spices, herbs and other condiments
Stacking and storage of china ware Storage of equipments, tools utensils and other implements
Stacking and storage of china ware

1. 3.
1. 3.

2. 4. 5.
2. 4. 5.