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Final Exam Grade 7 Sy 2018-2019

The document contains a quiz on food safety and sanitation topics for a Technology and Livelihood Education class, asking students to identify correct answers about cleaning, sanitizing, and microorganisms. It also includes exercises to label kitchen layout diagrams and identify common cooking utensils.

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Grace Sagoso
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48 views

Final Exam Grade 7 Sy 2018-2019

The document contains a quiz on food safety and sanitation topics for a Technology and Livelihood Education class, asking students to identify correct answers about cleaning, sanitizing, and microorganisms. It also includes exercises to label kitchen layout diagrams and identify common cooking utensils.

Uploaded by

Grace Sagoso
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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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.

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