SAN JOSE CENTER OF SKILLS TECHNICAL SCHOOL

Name: ________________________________________________ Date: __________Score:_________

Pre-Test
A.) Scrambled Words
Directions: Given the scrambled letters below, unscramble them to get a word or a
group of words related to “Selecting Chemicals Used for Cleaning and/or Sanitizing
Kitchen Equipment, Utensils, and Working Surfaces”. Write your answer opposite
each item on your answer sheet.
1. AINSZTEI - __________________________
2. PENMEQUTI - __________________________
3. NGILCAEN - __________________________
4. CNKTIEH - __________________________
5. LCEHIMAC - __________________________

B.) Multiple Choice

Direction: Read the following statements carefully and choose the best answer from
the given choices. Write only the letter of your answer in a capital letter on your
answer sheet.
1. It is the process of removing food and other types of soils from a surface, such as
a dish, glass or cutting board.
a. Arranging b. Cleaning c. Removing d. Sanitizing
2. It is done to kill bacteria that cannot be seen by the naked eye.
a. Arranging b. Cleaning c. Removing d. Sanitizing
3. Which of the following equipments needs to clean and sanitize?
a. Containers b. Glasswares c. Knives d. All of the above
4. It is commonly referred to as degreasers used on surfaces where grease has
burned on.
a. Solvent Cleaners b. Acid Cleaners c. Abrasives d. Detergents
5. Aling Aime finds it hard to remove tough soils from the used pots and pans. It
does not respond to cleaning agents she used. If you will help her, which of the
following will you recommend that will surely solve her problem?
a. Solvent Cleaners b. Acid Cleaners c. Abrasives d. Detergents
6. Which of the following is the proper order in washing the dishes?
a. Utensils, Chinaware, Silverware, Glassware
b. Silverware, Utensils, Glassware, Chinaware
c. Chinaware, Glassware, Utensils, Silverware
d. Glassware, Silverware, Chinaware, Utensils
7. Which of the following should be practiced when using cutting board to reduce
the spread of bacteria?
a. Use the same chopping board for different kinds of food.
b. Keep separate chopping board for your meat and your vegetables.
 c. Clean the chopping board if needed.
d. Scrape chopping board before using.
8. This fundamental cleaning procedure neutralizes any alkaline residues left and
removes any mineral soil present.
a. Rinse b. Cleaning Cycle c. Acid Rinse d. Sanitize
9. You use this to increase the contact time of the chemical solutions to improve
cleaning with less mechanical force.
a. Foam b. Mechanical c. Clean in Place d. Clean Out of Place
10. It uses friction for food soil removal.
a. Foam b. Mechanical c. Clean in Place d. Clean Out of Place
11. The following statements are points to note in storing cleaned and sanitized
items, except:
a. Cleaned items must be put back in their correct and designated place.
b. Staff who store and stack items of equipment and utensils must ensure that
their hands are clean before handling the sanitized items.
c. Failure to immediately and properly store cleaned items and equipment may
also mean that it is safe to use.
d. The correct ‘designated place’ for storing items can include shelving and racks.
12. Which of the following does not belong to the ten steps in organizing kitchen
cabinets?
a. Think about what you reach most often and make sure it gets a position that’s
easy to reach.
b. Cups, bowls, and glasses must be inverted for storage.
c. Take a cabinet full of glasses and line them up by color.
d. Cabinets should be stored in a wet place.
13. Why all equipments and utensils must be stored or stacked in the designated
places?
a. To make sure items are where they should be when required for use.
b. To hide it to the guests/visitors.
c. To make sure no one will be using it.
d. To make the kitchen look untidy.
14. What is the first step in organizing kitchen cabinet?
a. Remove all the equipment and scrub shelves with soapy water.
b. Pretend it has a glass door and that everyone is going to see what’s inside.
c. Think about what you reach most often and make sure it gets a position that’s
easy to reach.
d. Cups, bowls, and glasses must be inverted for storage.

15. The correct ‘designated place’ for storing items can include?
a. Shelving and racks b. Cupboards c. Drawers d. All of the above
16. This cleaning equipment can be made from a variety of materials, ranging from
straw to a synthetic coarse bristle-like material and its purpose is to remove
dust, dirt and grime from surfaces.
a. Brooms and brushes b. Mops c. Buckets d. Vacuum Cleaners
17. It is standard procedure in all premises that cleaning staff wear this when
cleaning or handling chemicals. What Cleaning equipment is this?
a. Warning Signs b. Garbage Receptacle c. Protective Gloves d. Mops
18. This cleaning equipment will be necessary when using cleaning chemical on
grill tops and oven cleaning procedures for protection of the airways.
a. Garbage Receptacles c. Brooms and Brushes
b. Protective Face Masks d. Vacuum Cleaner
19. It is used for cleaning, polishing and dusting.
a. Broom b. Brush c. Cloth d. Sponge
20. It is used to warn customers of the danger or to warn staff, delivery drivers,
repair people who are on the premises.
a. Protective Face Masks c. Garbage Receptacle
b. Protective Gloves d. Warning Signs
21. The following statements are the things you should do if you don’t know how to
operate an item of cleaning equipment, except:
a. Assume that you know what to do so that the supervisor will be impressed.
b. Ask you supervisor to show you what to do.
c. Ask for formal on-the-job training in the use of that item.
d. Watch a more experienced person operate the item – and ask them what to do.
22. What is the first step you should do when you do repairs or disassemble and
assemble equipments?
a. As you remove each part, note where the part came from.
b. Assign each part a number indicating the order in which you removed it.
c. Lay it down on the rag in clockwise order.
d. Lay a clean, lint-free rag down on a flat surface, near enough to reach without
having to get up or walk to it.

23. The key to knowing how to operate cleaning equipment safely and correctly is
to?
a. Assume that you know how to operate the cleaning equipment.
b. Receive training in how to do so.
c. Try to operate the cleaning equipment without the knowledge of the supervisor
d. Make yourself busy so that the supervisor did not let you operate the
equipment.
24. Why does assemble and disassemble cleaning equipment must be done
correctly?
a. To make the equipment look clean.
b. To sanitize equipments with hot water.
c. To prevent damage to the equipment.
d. To make the equipment untidy.
25. When you’re ready to reassemble everything, how will you begin?
a. Begin with the last part you removed
b. Begin clockwise through the parts on the rag.
c. Since you’ve numbered the parts, you should go on in order.
d. Test the equipment if it works.
26. This cleaning equipment must be washed in hot soapy water, rinsed
thoroughly, squeeze-dried, and then hung up to air dry before storing.
a. Vacuum Cleaners b. Mops c. Buckets d. Dishwasher
27. The following are guidelines needed to be considered when storing chemicals,
except:
a. The store room for chemicals must be well lit and ventilated.
b. Keep containers open and labeled.
c. Keep chemicals away from a naked flame or excessive heat.
d. Instructions for safe chemical handling must be posted.
28. The following are reasons why equipment stored in a clean condition and in
the right location, except:
a. So that equipment can be quickly and conveniently located.
b. So that equipment can be reused straight away.
c. For stocktaking purposes.
d. You just want to.
29. It must be cleaned out at the end of each shift and the bag replaced, if
required, and its attachments must be wiped clean.
a. Vacuum Cleaners b. Mops c. Buckets d. Dishwasher
30. When you were storing chemicals, you need to?
a. Leave the chemicals where it is.
b. Keep the chemicals open.
c. Necessary PPE should be present.
d. Store chemicals in a food container.
C.) True or False
Directions: Read the following statements and answer if the statement is true or
false. Write letter T if the statement is correct and letter F if the statement is wrong.
1. Wash glasswares first and wash pots and pans last.
2. Plastic and wooden cutting boards can be sanitized using a diluted liquid chlorine
bleach solution.
3. Wash inside shelves and trays of the refrigerator at least once a month with
baking soda.
4. Dishes can’t be washed easily if you keep them under the water while scrubbing
them for particles to lift away.
5. Time is one of the factors affecting the cleaning process.
6. If you are not sure what to do in order to prepare or disassemble cleaning
equipment safely, ask your supervisor.
7. When you’re ready to reassemble everything, and if you’ve numbered the parts,
you should go on in order.
8. Where there is a need to assemble and disassemble cleaning equipment, this must
be done correctly to avoid potential dangers caused by incorrect assembly or
disassembly.
9. Employers are under a legal obligation to supply training to you and also to
monitor your activities to make sure you injure yourself.
10. When you perform repairs, you need a procedure that helps you take things
apart and get them back together.
11. It is important for all equipment to be cleaned after every use before storage.
12. Before equipment can be stored away, it should be checked to ensure it is clean
and ready to be reused.
13. Store chemicals or cleaning agents in food containers.
14. The room should be used for storing foods and chemicals.
15. When storing left-over chemicals, check what cleaning agents and chemicals
remain in storage.
D.)Completion Test
Directions: Fill me in; Below are some of the kitchen tools and equipment. Draw a
smiling face if you know them, and draw a sad face if you don’t in the

opposite column under Remarks. Put a if you know how to clean and sanitize

them, and if you don’t in the next column.

Kitchen Tools and Remarks

Equipment
I Know It I Can Clean and
Sanitize Them.
1. Pots and Pans
2. Silverware
3. Chinaware
4. Range
5. Refrigerator
 SAN JOSE CENTER OF SKILLS TECHNICAL SCHOOL
Name: ________________________________________________ Date: __________Score:_________

Pre-Test
ANSWER KEY
Qualification COOKERY NC II
Unit of Competency CLEAN AND MAINTAIN KITCHEN PREMISES

A. Scrambled B. Multiple Choice C. True or False

Words 1. B 11. C 21. A 1. T 11. T
1. SANITIZE 2. D 12. D 22. D 2. T 12. T
2. EQUIPMENT 3. D 13. A 23. B 3. F 13. F
3. CLEANING 4. A 14. D 24. C 4. F 14. F
4. KITCHEN 5. C 15. B 25. A 5. T 15. T
5. CHEMICAL 6. D 16. A 26. B 6. T
7. B 17. C 27. B 7. F
8. C 18. B 28. D 8. T
9. A 19. C 29. A 9. F
10 B 20. D 30. C 10. T
.

D. Completion Test

Kitchen Tools and Remarks

Equipment
I Know It I Can Clean and
Sanitize Them.
1. Pots and Pans

2. Silverware

3. Chinaware

4. Range

5. Refrigerator