SUMMATIVE TEST IN TLE 9

JULY 22, 2019

TEST 1. MULTIPLE CHOICE – 1-12
TEST 2. TRUE OR FALSE – 13-17
TEST 1. MULTIPLE CHOICE
DIRECTION: READ THE QUESTION
CAREFULLY AND WRITE THE LETTER OF
THE CORRECT ANSWER WITH
CORRESPONDING WORD. (e.g. A.
CLEANING)
1. WHICH OF THE FOLLOWING IS THE
PROCESS OF REMOVING FOOD SOILS
AND OTHER DIRT FROM A SURFACE?

A. SANITIZING C. DISINFECTING
B. CLEANING D. WASHING
2. WHICH OF THE FOLLOWING IS
USED FOR BLENDING, MIXING,
WHIPPING EGGS OR BATTER, AND FOR
BLENDING GRAVIES, SAUCES, AND
SOUPS?

A. SPATULA C. WOODEN SPOON

B. BLENDER D. WHISK
3. IT IS A HARD SURFACE ON WHICH
YOU PLACE FOODS TO BE CUT.

A. CUTTING BOARD C. SLICER

B. KITCHEN KNIVES D. WEDGER
 4. IT IS A HAND TOOL USED TO
MEASURE SMALL QUANTITY OF
INGREDIENTS.

A. MEASURING SPOON C. MEASURING GLASS

B. MEASURING CUP D. WEIGHING SCALE
5. IT IS A METHOD OF CLEANING
THAT REQUIRES NO DISASSEMBLY
OR PARTIAL DISASSEMBLY OF
THINGS TO BE CLEANED.

A. MANUAL
C. CLEAN-OUT-OF-
CLEANING
PLACE
B. MECHANICAL
D. CLEANING
METHOD/C.I.P
 6. WHICH OF THE FOLLOWING IS A
HEAT-PROOF GLASS USED TO
MEASURE LIQUID INGREDIENTS?

A. MEASURING SPOON C. MEASURING GLASS

B. MEASURING CUP D. WEIGHING SCALE
 7. WHICH OF THE FOLLOWING
METHOD OF CLEANING REQUIRES
TOTAL DISASSEMBLY OF THINGS
FOR CLEANING AND INSPECTION?

A. MANUAL CLEANING C. CLEAN-OUT-OF-PLACE

B. MECHANICAL D. CLEANING
METHOD/C.I.P
8. WHICH OF THE FOLLOWING TOOLS
IS USED TO MEASURE LARGE
QUANTITIES OF INGREDIENTS?

A. MEASURING
C. MEASURING
SPOON
GLASS
B. MEASURING CUP
D. WEIGHING SCALE
9. THESE ARE USED FOR BRINGING
WATER OR SANITIZING SOLUTIONS
TO WHERE CLEANING AND
SANITIZING WILL BE DONE.

A. BUCKETS C. MOPS AND BROOMS

B. SCOURING PADS D. WIPING CLOTH
10. IT IS AN ELECTRICAL APPLIANCE
USED TO LIQUEFY FOOD
INGREDIENTS QUICKLY.

A. MIXER C. FOOD PROCESSOR

B. BLENDER D. WHISK
11. WHICH OF THE FOLLOWING
TOOLS FOR CLEANING IS USED TO
CAPTURE DIRT AND DUST?

C. MOPS AND
A. SPONGE
BROOMS
B. BRUSHES
D. WIPING CLOTH
12. THESE ARE NEEDED TO CLEAN
HEAVILY-SOILED EQUIPMENT, FLOOR
AND POTS AND PANS.

A. WIPING
C. SPONGE
CLOTHES
D. SCOURING PADS
B. BRUSHES
TEST 2. TRUE OR FALSE
DIRECTION: WRITE TRUE IF THE
STATEMENT IS CORRECT AND FALSE
IF NOT.
13. Sanitizer is an agent that reduces the
microbiological contamination to levels
conforming to local health regulations.

14. Sterilization is the process of destroying all

microorganism.
15. Radiation is applicable in most food service
establishment.

16. The three (3) methods of sanitizing are

heat, radiation and chemicals.

17. Heat is proven and effective at proper

concentration.
TEST 3. IDENTIFICATION
DIRECTION: IDENTIFY THE
FOLLOWING:
18. These are substances used to remove dirt,
including dust, stains, bad smells, and clutter
on surfaces.
19-20. Two types of All-purpose Cleaners.
21-25. Give five (5) kinds of Specialty
Cleaners
ANSWER KEY
1. WHICH OF THE FOLLOWING IS THE
PROCESS OF REMOVING FOOD SOILS AND
OTHER DIRT FROM A SURFACE?

B. CLEANING
2. WHICH OF THE FOLLOWING IS USED FOR
BLENDING, MIXING, WHIPPING EGGS OR
BATTER, AND FOR BLENDING GRAVIES,
SAUCES, AND SOUPS?

D. WHISK
3. IT IS A HARD SURFACE ON WHICH YOU
PLACE FOODS TO BE CUT.

A. CUTTING BOARD
4. IS A HAND TOOL USED TO MEASURE SMALL
QUANTITY OF INGREDIENTS.

A. MEASURING SPOON
5. IT IS A METHOD OF CLEANING THAT
REQUIRES NO DISASSEMBLY OR PARTIAL
DISASSEMBLY OF THINGS TO BE CLEANED.

B. MECHANICAL METHOD/C.I.P
6. WHICH OF THE FOLLOWING IS A HEAT-
PROOF GLASS USED TO MEASURE LIQUID
INGREDIENTS?

C. MEASURING GLASS
7. WHICH OF THE FOLLOWING METHOD OF
CLEANING REQUIRES TOTAL DISASSEMBLY OF
THINGS FOR CLEANING AND INSPECTION?

A. MANUAL CLEANING
8. WHICH OF THE FOLLOWING TOOLS IS USED
TO MEASURE LARGE QUANTITIES OF
INGREDIENTS?

D. WEIGHING SCALE
9. THESE ARE USED FOR BRINGING WATER OR
SANITIZING SOLUTIONS TO WHERE
CLEANING AND SANITIZING WILL BE DONE.

A. BUCKETS
10. IT IS AN ELECTRICAL APPLIANCE USED TO
LIQUEFY FOOD INGREDIENTS QUICKLY.

B. BLENDER
11. WHICH OF THE FOLLOWING TOOLS FOR
CLEANING IS USED TO CAPTURE DIRT AND
DUST?

C. MOPS AND BROOMS

12. THESE ARE NEEDED TO CLEAN HEAVILY-
SOILED EQUIPMENT, FLOOR AND POTS AND
PANS.

D. SCOURING PADS
TEST 2. TRUE OR FALSE
DIRECTION: WRITE TRUE IF THE STATEMENT IS
CORRECT AND FALSE IF NOT.
13. Sanitizer is an agent that reduces the microbiological
contamination to levels conforming to local health
regulations. TRUE

14. Sterilization is the process of destroying all

microorganism. TRUE
15. Radiation is applicable in most food service
establishment. FALSE

16. The three (3) methods of sanitizing are heat,

radiation and chemicals. TRUE

17. Heat is proven and effective at proper

concentration. FALSE
TEST 3. IDENTIFICATION
DIRECTION: IDENTIFY THE FOLLOWING:

18. These are substances used to remove dirt,

including dust, stains, bad smells, and clutter on
surfaces. CLEANING AGENTS
TEST 3. IDENTIFICATION
DIRECTION: IDENTIFY THE FOLLOWING:

19-20. Two types of All-purpose Cleaners.

ABRASIVE CLEANER
NON-ABRASIVE CLEANER
21-25. Give five (5) kinds of Specialty Cleaners