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    Final Exam Grade 7 Sy 2018-2019

    Uploaded by

    Grace Sagoso
    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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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Final Exam Grade 7 Sy 2018-2019

    Uploaded by

    Grace Sagoso
    18 views2 pages
    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.

    Original Description:

    EXAM FOR TLE 7 COOKERY

    Original Title

    FINAL EXAM GRADE 7 SY 2018-2019

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    © © All Rights Reserved

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    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.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    18 views2 pages

    Final Exam Grade 7 Sy 2018-2019

    Uploaded by

    Grace Sagoso
    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.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 2

    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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