Republic of the Philippines

DEPARTMENT OF EDUCATION
Region 2
Schools Division of Isabela
San Agustin East District
SOUTHEASTERN REGION HIGH SCHOOL
1ST QUARTERLY EXAMINATION - TLE 9

NAME: _________________________________________ GRADE & SECTION: ___________________

DATE: _____________________________ SCORE: _____________________

Directions. Multiple choice: There are four choices a, b, c and d. From these choices, select the letter of the correct
answer. Write your answers on a separate sheet of paper.
Scenario
In a busy school canteen, the kitchen staff prepares meals for over 500 students every day. To ensure food safety, the
team follows a strict cleaning and sanitizing routine. The head kitchen staff recently received new supplies of cleaning
and sanitizing agents, including:
Chlorine-based bleach
Quaternary Ammonium Compounds (Quats)
Iodine sanitizers
Degreasers
Detergents
Each chemical has a specific role, and using the wrong one may cause contamination, foodborne illness, or equipment
damage. You are helping train new staff members to use the chemicals safely and effectively.

1. Which chemical is most effective for killing bacteria on food-contact surfaces like cutting boards?
A. Chlorine-based bleach C. Detergent
B. Degreaser D. Water
2. Which cleaning agent is specifically designed to remove oils and fats from equipment?
A. Degreaser C. Iodine
B. Detergent D. Quats
3. What is the main function of Quaternary Ammonium Compounds (Quats)?
A. Deodorize only C. Polished kitchen wear
B. Remove burnt-on food D. Sanitize surfaces without corrosion
4. Why should iodine sanitizers be stored in dark containers?
A. To reduce evaporation C. To prevent color fading
B. To make them last longer D. Because they are sensitive to light
5. You need to clean a greasy stove surface. Which combination of chemicals should you use in the correct order?
A. Sanitizer then water C. Degreaser then sanitizer
B. Sanitizer then degreaser D. Degreaser then detergent
6. Which chemical should be used to sanitize plastic cutting boards used for raw chicken?
A. Chlorine solution C. Vinegar
B. Soap D. Water only
7. If you are cleaning a blender used for making smoothies, what chemical should be used after washing to ensure it is
food-safe?
A. Degreaser C. Bleach straight from the bottle
B. Quats sanitizer D. Iodine for metal tools only
8. A kitchen tool has sticky oil residue. Which cleaning step is missing if it remains greasy after washing with
detergent?
A. Degreasing C. Sanitizing
B. Polishing D. Scrubbing
9. Why is it dangerous to use undiluted bleach for sanitizing food-contact surfaces?
A. It doesn't clean properly C. It might stain the surface
B. It can be toxic and corrosive D. It evaporates too quickly
10. What could happen if sanitizing chemicals are not rinsed properly from utensils before use?
A. The utensils might break C. There could be chemical contamination of food
B. The utensils might be cleaner D. The chemicals will sanitize again during use
11. Why should detergents be used before sanitizers during the cleaning process?
A. To save time
B. To kill bacteria
C. To add fragrance to the equipment
D. To remove visible dirt and grease so the sanitizer can work properly
12. Which sanitizer is considered food-safe for no-rinse applications when used correctly?
A. Degreaser C. Iodine
B. Bleach D. Quats
13. What is the correct order of steps when cleaning and sanitizing a greasy knife used to cut raw chicken?
A. Sanitize → Degrease → Dry
B. Degrease → Sanitize → Wipe
C. Wash → Sanitize → Dry with towel
D. Degrease → Wash with detergent → Rinse → Sanitize

Scenario
You have recently joined the health and safety team in a large school cafeteria. Every day, hundreds of meals are
prepared, and your job is to inspect and ensure that all parts of the kitchen are cleaned and sanitized properly.

Your supervisor gives you a list of different areas in the kitchen, and you must help decide which of them require
regular cleaning and sanitizing, and why. The goal is to prevent cross-contamination and maintain a safe environment
for food preparation.

14. Which of the following areas must be cleaned and sanitized frequently because it is in direct contact with food?
A. The kitchen ceiling B. The cutting boards
C. The outside of the refrigerator D. The back door of the kitchen
15. Why should countertops used for preparing food be sanitized after each use?
A. To make them shiny
B. To reduce cleaning time later
C. To keep them from drying out
D. To remove bacteria and prevent cross-contamination
16. Which area must be sanitized even if it "looks clean" after preparing raw meat?
A. The kitchen trash bin
B. The floor under the sink
C. The knife used to cut the meat
D. The window near the prep area
17. Which of these kitchen surfaces requires both cleaning and sanitizing?
A. Storage shelves above head height
B. Food preparation tables
C. Light switches
D. Ceiling fans
18. Why should refrigerator handles be included in daily cleaning routines?
A. They are made of metal
B. To make them look new
C. They are not important unless dirty
D. They are high-touch surfaces that can spread germs
19. Which of the following must be sanitized immediately after handling allergens (e.g., peanuts, shellfish)?
A. All utensils and prep surfaces used
B. Aprons worn by the cook
B. Kitchen floor
C. Ceiling vents
20. Which part of the kitchen is most critical to sanitize to prevent foodborne illness outbreaks?
A. Painted walls
D. The kitchen door handle
C. Air conditioning vents
B. Food-contact surfaces like cutting boards, knives, and prep tables
21. Which of the following tools is most appropriate for slicing vegetables uniformly for vegetable crudités (sticks)?
A. Chef’s knife C. Peeler
B. Grater D. Rolling pin
22. You need to prepare round slices of bread to make canapés. Which tool is most suitable?
A. Apple corer C. Cookies cutter
B. Bread knife D. Pasta roller
23. Which equipment is used to keep cold appetizers like shrimp cocktails chilled during an event?
A. Blender C. Oven
B. Food Processor D. Refrigerated display tray or chiller
24. What kitchen tool would you use to prepare a smooth and creamy dip to go with sliced vegetables?
A. Blender C. Oven
B. Pastry brush D. Refrigerated display tray or chiller
25. Which of the following is essential for deep-frying spring rolls for a hot appetizer platter?
A. Deep fryer C. Steamer
B. Saucepan D. Wok or sauté pan
26. You need to portion out equal amounts of cheese cubes for a platter. What tool would be best?
A. Grater C. Measuring spoon
B. Knife D. Whisk
27. What tool should you use to apply spreads neatly on canapé bases (bread or crackers)?
A. Ladle C. Palette knife
B. Paring knife D. Tong
28. For preparing garnishes like lemon twists or carrot curls for appetizer presentation, which tool is most useful?
A. Dough cutter C. Food mill
B. Channel knife D. Meat tenderizer
29. Which equipment is used to keep hot appetizers at safe serving temperatures during service?
A. Food warmer C. Refrigerator
B. Ice bucket D. Salad spinner
30. Which tool is best for picking up and serving bite-sized appetizers hygienically?
A. Ladle C. Toothpicks
B. Rolling pin D. Whisk
31. What tool would help you prepare thin slices of cheese or vegetables quickly and evenly for appetizers?
A. Garlic press C. Mandoline spicer
B. Rolling pin D. Whisk
32. If you want to portion out dips into small cups or containers without spilling, which tool would be best?
A. Skewer C. Tongs
B. Small ladle or spoon D. Whisk
33. Which of the following equipment is not essential in the basic preparation of cold appetizers?
A. Cutting board C. Mixing bowl
B. Knife D. Oven
34. What is the key difference between hot and cold appetizers?
A. Hot appetizers are served warm and often cooked, while cold ones are chilled and not cooked
B. Cold appetizers are more nutritious than hot ones
C. Hot appetizers are always spicy, cold are not
D. Cold appetizers require baking, hot do not
35. Which of the following is an example of a cold appetizer?
A. Cheese sticks B. Meatballs
C. Chicken wings D. Shrimp cocktail
36. Which cooking method is most suitable for hot appetizers like mini spring rolls?
A. Blanching B. Freezinng
C. Deep-frying D. Steaming
37. What type of appetizer is cheese and crackers with grapes on a skewer?
A. A grilled platter
B. Steamed platter
C. Hot finger food
D. A cold canapé or cold hors d’oeuvre
38. Why must cold appetizers be stored at a specific low temperature before serving?
A. To keep them soft
B. To reduce cooking time
C. To improve color and appearance
D. To prevent bacterial growth and maintain freshness
39. When preparing hot appetizers for a buffet, what must be done to maintain their safe temperature during service?
A. Serve them cold instead
B. Cover them with foil only
 C. Reheat them every 30 minutes
C. Keep them in food warmers or chafing dishes
40. Which of the following best describes a canapé?
A. A small, decorative piece of bread or cracker topped with savory ingredients
B. A mini soup served in a shot glass
C. A fried meatball with sauce
D. A grilled vegetable dish
41. What is the purpose of presenting appetizers in uniform sizes and portions?
A. To ensure consistency, easy handling, and visual appeal
B. So they cook at different rates
C. To use fewer ingredients
D. To hide flaws in cooking
42. You are preparing stuffed mushrooms. What kind of appetizer are you making?
A. Cold, uncooked appetizer B. Hot, cooked appetizer
C. Cold fruit-based appetizer D. Soup-based starter
43. When preparing cold appetizers like vegetable sticks, what is the correct order of steps?
A. Cut → Fry → Chill → Arrange B. Wash → Cut → Chill → Plate
C. Fry → Bake → Chill → Plate D. Steam → Dry → Cut → Plate
44. Which of the following should be considered when plating both hot and cold appetizers for a formal event?
A. Focus only on quantity
B. Only hot appetizers need garnishing
C. Use random arrangement to look casual
D. Balance color, texture, and spacing for presentation
45. A guest asks for a gluten-free cold appetizer. Which of the following options is most appropriate?
A. Breaded mozzarella sticks
B. Mini quiche on puff pastry
C. Fruit and cheese skewer
D. Chicken nuggets
46. Which plating layout helps guide the diner's eye and gives a modern appearance?
A. Group items by size only
B. Pile everything in the center
C. Place items all around the edges
D. Asymmetrical layout with focal points
47. A plate looks dull and monochromatic. What should you consider adding?
A. Extra salt B. Edible garnishes and sauces
B. A large plate D. More of the same food
48. Why is it important to wipe the edges of the plate before serving?
A. To add moisture
B. To cool the food
C. To keep the plate warm
D. To ensure cleanliness and professional appearance
49. Which of the following best explains “balance” in plating?
A. Using only one flavor
B. Plating everything symmetrically only
C. Placing ingredients evenly regardless of taste
D. Combining colors, textures, and flavors in harmony
50. You are creating a dish from scratch. What plating element must you consider during the planning stage?
A. How each component will look and be placed on the plate
B. What spoon to serve it with
C. The cheapest ingredients
D. The size of the oven

Prepared by: Checked and noted by:

Rachel May E. Pacis Soledad M. Bayudan

Subject Teacher MT1/TIC