BATO SCHOOL OF FISHERIES

Bato, Leyte
Senior High School Department
4th Summative Test in
FOOD AND BEVERAGE SERVICES NC II (1st Quarter)

Name: ____________________Year & Section: __________Strand:______Date: _______ Score: ________

Test I.FILLING IN THE BLANKS: Complete the sentences by filling in the blanks with the missing word/s.

1. The ________ is the most significant agent that causes the spread of the food-borne microorganisms.
2. Wearing of hairnet, bonnets or cap prevents the hair from falling into the _______.
3. Wear a ________ when necessary specially when suffering from colds and coughs.
4. To control the spread of bacteria and other harmful microorganism carried by individuals, do not allow ______
person inside the food production area.
5. Employees involve in food handling should undergo__________.
6. Plenty of _________ is a must if dishes are to be properly sanitized.
7. __________ require warmth, moisture and food upon which to thrive.
8. Milk should not be allowed to become ___________.
9. Glasses need to be _______ to prevent the spread of _________ diseases.
10. Food should be stored in a _______ and _______ containers

Test II. TRUE OR FALSE:Write T if the statement is correct and F if the statement is wrong before the number.

11. Refrigerator containers should be deep so that food will cool completely through the center.
12. Bacteria thrive in a cool place.
13. The term vermin applies to insect and pests such as flies, mosquitoes, and roaches and rats.
14. Food should not be stored in a rodent-proof and insect-proof containers.
15. Garbage should be stored in a covered metal containers that leak.
16. Dishes and utensils should be stored in clean shelves.
17. Plenty of cold water is a must if dishes are to be properly sanitized.
18. Soiled dishes must be scraped to remove left over food.
19. The floors of the kitchen should be slip-resistant.
20. It is enough to wash and sterilize kitchen dishes and utensils.

Test III. PERFORMANCE TASK: In a short bond paper, draw a poster about proper disposal of garbage in the
kitchen, school and community.(21-40)

Criteria:
Neatness - 5 points
Content - 5 points
Quality - 10 points
Total - 20 points

Prepared by:

MRS. AUREA B. PONFERRADA

Subject Teacher