Summative 3 TLE 7

I. Direction: Fill the blanks with word or group of words that will the statement complete.
1. Work Station simply means a __________ __________ __________where a particular kind of food is produced
2. Type of kitchen which is most suitable for large families is ___________.
3. Doing the job in the easiest, simplest and quickest way refer to ___________.
4. The term that means doing the job in the easiest, simplest and quickest way is ____________.
5. Type of kitchen which is the most popular and compact is ____________.
II. Directions: Identify the type of hazard/accident in the workplace. Write your answers ona separate sheet. Write letters
only.
A. • Protecting your property from fire;
B. • Protecting your property from natural hazards;
C. • Protecting your property from crime;
D. • Protecting your staff and visitors from accidents;
E. • Legislation that may affect your business.

1. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or emergency cutoff valves to turn off
2. Non-visual inspections of all portable electrical items and electrical wiring.
3. Prepare a flood plan for your business.
4. Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders.
5. Keeping the premises clean, tidy, congestion-free and well-lit will go a long way to preventing most of this type of
accident.
6. Do make aisles and passageways sufficiently wide for easy movement and keep clear at all times.
7. Clear up spillage promptly and post warning notices.
8. Manufacturing and packaging standards should pass the regulatory board.
9. Only licensed electrical engineers should check and inspect electrical installations and wirings.
10. A food establishment should be in a free-flood area.

Summative 3 TLE 7

I. Direction: Fill the blanks with word or group of words that will the statement complete.
1. Work Station simply means a __________ __________ __________where a particular kind of food is
produced
2. Type of kitchen which is most suitable for large families is ___________.
3. Doing the job in the easiest, simplest and quickest way refer to ___________.
4. The term that means doing the job in the easiest, simplest and quickest way is ____________.
5. Type of kitchen which is the most popular and compact is ____________.
II. Directions: Identify the type of hazard/accident in the workplace. Write your answers ona separate sheet. Write letters
only.
a. Protecting your property from fire;
b. Protecting your property from natural hazards;
c. Protecting your property from crime;
d. Protecting your staff and visitors from accidents;
e. Legislation that may affect your business.

1. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or emergency cutoff valves to turn off
2. Non-visual inspections of all portable electrical items and electrical wiring.
3. Prepare a flood plan for your business.
4. Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders.
5. Keeping the premises clean, tidy, congestion-free and well-lit will go a long way to preventing most of this type of
accident.
6. Do make aisles and passageways sufficiently wide for easy movement and keep clear at all times.
7. Clear up spillage promptly and post warning notices.
8. Manufacturing and packaging standards should pass the regulatory board.
9. Only licensed electrical engineers should check and inspect electrical installations and wirings.
10. A food establishment should be in a free-flood area.
 Summative 4 TLE 7

I. Direction: Write T if the statement is true and write F if it is false.

1. Correct level of grease and temperature must be observed when deep frying.
2. Caution must be observed when working with hot oil or objects
3. Washed utensils are to be dried by towel after manual or machine dishwashing
4. Hot-holding equipment include only steam tables and hot cabinets
5. Hazards Analysis and Critical Control Point is a food safety system that helps identify and control any danger of
food contamination
II. Directions: Given the following recipe and its estimated cost, compute for the total purchase cost and impose
a 50% mark up to determine the selling price of your product. Yield=24 servings

Item Unit coct Total Cost Peso mark-up Selling Price per serving
2 K chicken 115.00/kilo _____

1 head of garlic 50.00/kilo _____

20pcs/kilo
4 Tbsp soy sauce 15.00/bottle Approx. 32T _____

1 tsp ground black pepper 1.00/ small pack _____

½ t/pack
1/2 cup vinegar 12.00/bottle _____
Approx. 2 C/bottle
2 Tbsp cooking oil 40.00/bottle Approx. 32T _____

TOTAL _____ _____ _____

Selling price = Total cost + Peso mark-up

No. of yield

SP= _____

Summative 4 TLE 7

I. Direction: Write T if the statement is true and write F if it is false.

1. Correct level of grease and temperature must be observed when deep frying.
2. Caution must be observed when working with hot oil or objects
3. Washed utensils are to be dried by towel after manual or machine dishwashing
4. Hot-holding equipment include only steam tables and hot cabinets
5. Hazards Analysis and Critical Control Point is a food safety system that helps identify and control any danger of food contamination
II. Directions: Given the following recipe and its estimated cost, compute for the total purchase cost and impose a 50% mark up to
determine the selling price of your product. Yield=24 servings

Item Unit coct Total Cost Peso mark-up Selling Price per serving
2 K chicken 115.00/kilo _____

1 head of garlic 50.00/kilo _____

20pcs/kilo
4 Tbsp soy sauce 15.00/bottle Approx. 32T _____

1 tsp ground black pepper 1.00/ small pack _____

½ t/pack
1/2 cup vinegar 12.00/bottle _____
Approx. 2 C/bottle
2 Tbsp cooking oil 40.00/bottle Approx. 32T _____

TOTAL _____ _____ _____

Selling price = Total cost + Peso mark-up
No. of yield

SP= _____