FIRST QUARTER EXAMINATION

(Technology and Livelihood Education G9 – Cookery)

I.Multiple Choice. Read and understand each question/situation; and from the given choices, select
the ONE that answers the question. Encircle the letter of the correct answer.

1. Sanitizing is done using heat, radiation or chemicals. Which of these methods is commonly used
for sanitizing a restaurant?
a. Chemicals c. Radiation
b. Heat d. Sanitizers
2. Some chemical sanitizers react with food and soil and so will be less effective on a surface that has
not been properly cleaned. Which of the following is an example of this?
a. Acid cleaner c. Detergent
b. Chlorine d. Solvent cleaner
3. Utensils such as cutting boards, bowls and knives need to be thoroughly washed in warm soapy
water then thoroughly dried before they are re-used. Which of the following methods in drying
utensils is best to apply?
a. Air drying c. Face towels
b. Cheese cloth d. Tea towels
4. Concentrations below the approved chemical levels are not effective and concentrations above
these levels can be toxic. To ensure the correct concentration, which of the following suggestions
will you follow ?
a. Check the brand of chemical c. Read the directions on the label
b. Check the contact time d. Use measuring tool
5. Thess owns a restaurant. As a canteen manager, Thess makes sure that the canteen is clean. She
had chosen the right cleaning agent that can be used on food contact surfaces. Which of the
following agents is an example of this?
a. Abrasive cleaners c. Glass cleaners
b. Bathroom cleaners d. Metal cleaners
6. Your workplace supervisor will tell you which cleaning products to use for each cleaning task and
how to use the products properly and safely. Which of the following cleaning products should never
be mixed with other as they may give off toxic fumes?
a. Chlorine or Bleach c. Disinfectant
b. Detergent d. Sanitizer
7. To have a neat and clean kitchen, everything should be clean. The sink, walls, floors, shelves and
stoves are part of kitchen premises that should be clean always. Which of the following premises is
more complicated to clean?
a. floors c. sink
b. shelves d. walls
8. Cleaning your kitchen regularly is important not only to keep it looking its best but also to remove
all of the germs and bacteria. If you were assign in the Home Economics room, which of the
following steps will you use to clean most of the surfaces of it ?
a. Collect loose dust. c. Use dish soap.
b. Prepare chlorine solution. d. Use homemade cleaning solution
9. Disease-causing germs can be found on inadequately cleaned and sanitized utensils, which increase
the potential for food contamination and the chances of foodborne illness. Hot water sanitizing is
strong enough to kill germs and bacteria. What is the final rinse temperature for a hot water
sanitizing?
a. 100 ̊ F c. 180 ̊ F
b. 150 ̊ F d. 200 ̊ F

10. The cleaning equipment you use depends on what parts of the kitchen you are cleaning and what
they are made of. What is the appropriate cleaning equipment for a tiled floor in a kitchen wet area?
a. broom, dustpan, cleaning cloth c. mop, brush, vacuum cleaner
b. broom, window squeegee, brush d. mop, bucket, scrubbing brush
II. Classify the following ingredients listed below according to the parts of canapés. Write each
ingredient in the box provided for.

Radish slices Toast cutouts Fruits

Bread cutouts Crackers Tomatoes
Butter Ham Cucumber slices
Fish Cheese Miniature pancakes
Tiny biscuits Pickled onions Meat

CANAPE BASE CANAPE SPREAD CANAPE GARNISH

11. 15. 18.
12. 16. 19.
13. 17. 20.
14.

III. Start the maze of appetizer. Follow one of the arrows each time and finish the maze. ( 15 pts.)

Deep
START Relishes Fried Grilled

Relishes Grilled Canape Steamed

Finger Cocktail Deep

Grilled Foods Fried

Fresh
Hors Fruits &
Canape D’oeuvres END
Vegetable
s

a. Find the 9 classifications of appetizer.

b. Find the two possible routes.

IV. Arrange the following in proper sequence by writing 1 for the first , 2 for second, and so on. ( 5 pts.)

A. Steps in Washing Dishes

Stack the dishes in the proper order.

 Wipe down the sink and your tools.

Scrape all the large pieces of food on the dishes.

Wash pots and pans last.

Wear rubber gloves if you have dry hands or other skin problem.

V. Label the name of the following materials, tools/utensils and equipment used for preparing appetizer.
( 10 pts.)
 Prepared by:

Mrs. Maria Teresa D. Macalalad