TUMAHUBONG NATIONAL HIGH SCHOOL D. D.

Peanut Butter and Jelly

Tumahubong, Sumisip Basilan 8. Which of the following are approved for
4th Quarter Exam sanitizing food contact surfaces and
SY: 2018-2019
equipment?
TECHNOLOGY AND LIVELIHOOD EDUCATION 7
A. Zinc C. Chlorine
NAME: _____________________DATE: ______ B. Mercury D. All of these
GRADE/SECTION:_____________SCORE:_____ 9. Sanitizing is done to reduce what?
A. Microorganisms C. Drying Time
KNOWLEDGE: Encircle the correct answer. B. Platelets D. Dirt particles
1. Sanitizing is the first step in creating a 10. Proper three compartment sink
safe food contact surface. cleaning procedures
A. Not Sure C. Yes are_____________.
B. Usually D. No A. Pre-wash, wash, rinse, sanitize and
2. Cleaning involves removing dirt, food air dry
residue and____________. B. C. Wash, rinse sanitize, towel dry
A. Shoes C. Shirt C. Pre-wash, rinse sanitize, towel dry
B. Grease D. Apron D. D. Wash, rinse, air-dry
3. After sanitizing, dishes should always be
________dried. UNDERSTANDING:
A. Towel C. Vacuum _________________1. Used to open food tin,
B. Air D. Speedy preferably with a smooth operation,
_________________ 2. Aslo called a vegetable
4. Cleaning and ___________are critical to
strainer are essentials for straining pasta
food safety in food service operations. _________________ 3. Use for lifting
A. Sanitizing C. Shaving hamburgers and other food items.
B. Painting D. Putting away _________________ 4. Used to fill jars, made of
5. ___________involves the removal of various size of stainless steel or plastic
food residue, dirt and grease. _________________5. Is a kitchen tool used for
A. Shining C. Cleaning pulping garlic for cooking
_________________6. Used to grate, shred,
B. Eating D. Dirtying
slice and separate foods such as carrots
6. ___________is the step that removes __________________7. Also called an all-
harmful microorganisms on a food purpose knife
contact surface. _________________ 8. Used for mashing
A. Scrubbing C. Scratching cooled potatoes, carrots and other soft
B. Sanitizing D. Brushing vegetables.
_________________9. Used to easily grab and
7. The two ways to sanitize surfaces and
transfer larger food items to a serving platter.
equipment in food service _________________10. Used to shake, flour,
establishments are with ____an_____. and pepper on meat
A. Burger and Fries _________________11. Perfect for families
B. C. Chemicals and Heat who used their kitchen a great deal
C. Soda and Pop _________________12. Very flexible layout
design
___________________13. Keep work areas traffic-free
___________________14. Multiple cooks can function well
___________________15. Ideal for apartments and smaller homes
___________________16. Great for smaller kitchens
___________________17. Can convert one cabinet leg into a breakfast bar
___________________18. Appliances are close to one another
___________________19. Plenty of counter and cabinet space
___________________20. Ideal place to add an extra sink or island grill

PROCESS/ SKILLS: Label each picture with the correct kitchen shaped layout and provide the 3-working
station

1. 3. 2.

4. 5.