NNOVATIVE COLLEGE OF SCIENCE AND TECHNOLOGY

Malitbog, Bongabong, Oriental Mindoro

JUNIOR HIGH SCHOOL DEPARTMENT
S.Y. 2023– 2024

PRELIMINARY EXAMINATION
T.L.E-9
NAME: _________________________ DATE: ________________________
GRADE/SECTION: _______________________ SCORE: ________________
PART 1: MULTIPLE CHOICE
Directions: Choose the letter of the correct answer. Write your answer on the space provided.

_________1. This may be the dirtiest room in the house.

a. kitchen b. comfort room c. dirty kitchen d. rest room
_________2. It is one of the example of using chemical agent to kill harmful bacteria on non-food surfaces.
a. contact time b. disinfect c. concentration d. abrasive cleaners
_________3. It refers on using a chemical agent or hot water between 170 – 160 degree to reduce the number of
bacteria to safe levels on food-contact surfaces.
a. contact time b. sanitize c. concentration d. abrasive cleaners
_________4. It refers on using a chemical agent, boiling water, or steam to eliminate all microorganism.
a. contact time b. temperature c. sterilize d. abrasive cleaners
_________5. It refers to use routinely wash tableware, surfaces and equipment to penetrate soil quickly and
soften it.
a. detergent b. temperature c. sterilize d. abrasive cleaners
_________6. This is often called “degreases” use periodically where grease has burned on.
a. detergent b. solvent cleaners c. sterilize d. abrasive cleaners
_________7. These cleaners are often used to remove scale in ware washing machines and steam tables.
a. detergent b. temperature c. acid cleaners d. abrasive cleaners
_________8. These cleaners are often used to remove heavy accumulations of soil that are difficult to remove
with detergents.
a. detergent b. temperature c. sterilize d. abrasive cleaners
_________9. The presence of too little sanitizer will result in an inadequate reduction of harmful
microorganisms.
a. detergent b. concentration c. sterilize d. abrasive cleaner
_______10. In order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact with
the sanitizer (either heat or approved chemical) for the recommended length of time.
a. detergent b. contact time c. sterilize d. abrasive cleaners
_______11. It is a food or drink served usually before a meal to stimulate the appetite.
a. detergent b. appetizer c. sterilize d. abrasive cleaners
_______12. It is a type of serving spoon used for soup, stew, or other foods.
a. ladle b. measuring spoon c. egg separator d. dough scraper
_______13. Use to remove heavy accumulations of soil that are difficult to remove with detergents.
a. chemicals b. baking soda c. detergents d. abrasive cleaners
_______14. It pierces and removes a cork from a bottle.
a. cocktails b. corkscrew c. appetizer d. abrasive cleaners
_______15. It is used to create a hard layer of caramelized sugar in crème brulee.
a. cocktails b. canapé c. appetizer d. stuffed potato skins

PART 2: APPLICATION
Direction: Below is one of the sample of Cleaning and Sanitizing kitchen tools and Equipment. Arrange the
following steps of caring for knives by writing a number on the space provided.(1-9)
____Sharpen knives often with a sharpening steel and occasionally with a stone. Knife sharpeners are an
important investment; they give your knives a longer useful life, and they allow you to use them more
efficiently- without having to exert quite so much force-lessening the impact on your wrists and arms.
____Dry knives immediately after washing them, especially the ones made of carbon steel.
____Do not cut foods directly on a metal surface because this will dull them and cause them to prematurely age.
____Use kitchen knives only for cutting food. Do not open boxes with them nor use them to loosen screws or to
pry stuck objects apart.
____Wash thoroughly in hot water and a mild soap or dish detergent and dry thoroughly with a clean towel.
____When washing knives in a three-compartment sink, leave knife on the pre-scrape area for safety.
____When drying a knife, do not leave the knife’s edge in a manner that can be harmful.
____For plater knives, clean carefully to ensure platting is not scratched or worn off.
____Never allow a wooden-handled knife to soak in water.

PART 3: ENUMERATION
Direction: Enumerate the following:
I. Cleaning agents use in cleaning and sanitizing tools and equipment
1.
2.
3.
4.
II. Types of measuring tools III. Tools and equipment use in preparing appetizer
1. 1.
2. 2.
3. 3.
4. 4.
5.
IV. Types of Sanitizing V. Four steps in cleaning process
1. 1.
2. 2.
3.
4.
Essay.
Why is it important to keep our kitchen clean?

Prepared by: Noted:

JOBELLE M. MONGCAL ROSEMARILYN G.FANER
Subject Teacher Teacher-In-Charge