TLE SELF TESTS

TEST
WEIGHING This is a device that consists of graduated units of weight
SCALE
KNIVES These are cutting instruments with sharp edges set in a handle
PEELER This is a sharp-edged tool used in removing the skin of vegetables
STEAMER This is a vessel in which food is cooked using steam generated by boiling
water
BOWLS These are containers or vessels for mixing food
STRAINER This is used to remove dirt or lumps from dry ingredients
LADLE This tool is used to stir food being cooked
CARAJAY This cooking vessel is used in deep-fat frying
KETTLE This is a metallic vessel for boiling water
STOVE This is an apparatus in which fuel is consumed for cooking

FOOD IN PROPER STORAGE EQUIPMENT

REFRIGERATOR Butter
(for semi-perishable) Leftovers
Cheese
milk
FREEZER Poultry
(for perishable) Meat
Fish
Ice cream
CHILLER Hotdog
(for processed food) ham
Above freezing
(meaning less cold)

POST TEST
WEIGHING SCALE The __________ is a device that consists of graduated units of
weight
KNIVES Cutting instruments with sharp edges set in handle are called
_______
PEELER The _______ is a sharp-edged tool used in removing the skin of
vegetables
STEAMER A vessel in which food are cooked using steam generated by
boiling water is called _________
BOWLS These are containers or vessels for mixing food
STRAINER The _____ is a tool used to remove dirt and lumps from dry
ingredients
LADLE A tool used to stir food being cooked is called _____
CARAJAY The cooking vessel used in deep-fat frying is called ______
KETTLE The ___ is a metallic vessel for boiling water
STOVE An apparatus in which fuel is consumed fir cooking is called ____
IDENTIFY THE TYPE OF TOOLS AND EQUIPMENT
COOKING TOOL BAKING PAN
COOKING TOOL DOUBLE BOILER
OTHER TOOLS DREDGER
CUTTING TOOL EGG SLICER
COOKING TOOL GRIDDLE
CUTTING TOOL KNIFE
OTHER TOOLS RUBBER SCRAPER
MIXING TOOL WIRE WHISK
MIXING TOOL WOODEN SPOON
MEASURING TOOL THERMOMETER
TRUE OR FALSE
TRUE 1. Measuring spoons are used to measure smaller quantities of
ingredients
TRUE 2. Nested measuring cups are used for measuring dry ingredients.
TRUE 3. A dough cutter is used for cutting dough for yeast breads.
TRUE 4. A food processor is a multitasking device used in preparing dips,
spreads, and sauces.
FALSE 5. A thermometer is a device used to measure the cooking period
(timer) of a recipe
FALSE 6. A spatula is useful in scraping food that stick to the bowl
(scraper)
TRUE 7. A blender is an automatic electrical device used for mixing,
blending and preparing shakes.
TRUE 8. A cheese grater has smaller perforations than a papaya grater
TRUE 9. A frying pan is used for cooking food in small amount of fat.
TRUE 10. A utensil with long hndle used for cooking sauces and gravies is
a SAUCEPAN.
FILL IN THE BLANKS
EASILY 1. Ang egg poacher enables egg to be ______cooked in boiling
water, milk or other liquids
GRIDDLE 2. A metal surface or shallow pan for baking or frying thin cakes in
the ____
JELLY ROLL PAN 3. Flat pans with straight sides that are more or less one inch deep
are the _________________
ROTISERRIE 4. The equipment used in broiling pieces of meat and fish is
____________
BREAD TOASTER 5. An electrical appliance designed like a small oven is __________
ROASTING PAN 6. The pan with a rack used for roasting food in a conventional
 oven is _______________
OVEN 7. An enclosed chamber used in baking is the ________
SHELVES 8. To avoid overcrowding of food that do not spoil easily enough,
enough________ must be provided
REFRIGERATOR 9. A ____________ is an equipment with a low temperature
intended for storing SEMI-PERISHABLE food
CHILLER 10. The drawer under the freezer of the refrigerator used in
keeping processed meat is called _______

PRETEST ( √ OR x)
√ 1. ABRASIVE CLEANERS are good in removing ACCUMULATED dirt.
√ 2. RADIATION is the act of exposing something to radiant energy
3. The detachable parts of an electric mixer must be washed
√
immediately
4. Dish towels and dish cloth must be set aside to dry. (answer
x
hang or air dry)
5. Food particles and grease must be scraped from the dishes
x
AFTER soaking (answer: before)
6. Eating the skins of apples and green mangoes is a way of
√
reducing waste
7. A dish rack is used for air-drying the tableware (answer:
x
dish organizer)
8. RECYCLING is the process if turning discarded materials
√
into useful articles
9. SANITATION is the BEST preventive measure to get rid of harmful
√
bacteria
10. Always unplug electric equipment before starting to clean
√
them.
TYPES OF CHEMICAL FOR CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENT
 To ensure food safety, kitchen facilities must be cleaned and sanitized.
 Like soap and dishwashing liquid or paste,
 Are cleaning substances used to wash tableware as well as
kitchen tools and utensils.
DETERGENTS  These can also be used in the regular cleaning of work
surfaces and cooktops
 They contain SURFACTANTS that can penetrate quickly and
soften dirt
 Work best in cleaning utensils with burnt food and greasy
surfaces
SOLVENT CLEANERS
 These are alkaline-based containing degreasers, the grease-
dissolving agents
 Used to remove stubborn dirt and stain that cannot be
ACID CLEANERS
removed by detergents
  Good in removing accumulated dirt that detergents cannot
remove
 This kind of cleaners can only be used occasionally because
ABRASIVE CLEANERS most of them are strong and can cause food hazards.
 Proper cleaning must be done to ensure safety.
 A rinsing agent may be used, but clean hot water is also
effective.
 STERILIZING PROCEDURE – needed for kitchen tools, utensils, and equipment to
become free of disease-causing microorganisms.
 STERILIZATION – kills ALL harmful bacteria
1. Applying heat (air-drying, boiling, scalding)
TECHNIQUES IN
2. Exposing to radiant energy
CLEANING AND
3. Chemical sanitizer (chlorine, iodine, quaternary ammonium
SANITIZING KITCHEN
compounds)
TOOLS AND
4. Natural cleaning (vinegar, lemon juice, borax)
EQUIPMENT
BORAX = sodium borate
SELF-CHECK
1. Cleaning agents that work best in utensils with BURNT food is
SOLVENT CLEANERS
________________
HEAT 2. Air-drying and scalding are sanitizing methods using _______
CHEMICAL 3. Chlorine and iodine are examples of _______sanitizers
4. a natural disinfectant that is effective in destroying bacteria,
VINEGAR
molds and viruses _________
5. Borax is a good natural cleaner. It is chemically known as
SODIUM BORATE
____

SELF CHECK
DISH PAN 1. A shallow pan used for holding soapy water is called _____
2. Sponge is a foamy _____ pad used in washing the dishes with
ABSORBENT
soapy water
3. a mechanical device that washes the dishes, kitchen tools,
DISHWASHER
and utensils is called ________
4. Matted spool of steel fbers used as an abrasive to remove
STEEL WOOL
stubborn dirt from kitchen tools and utensils is called _______
DISH RACK 5. A frame used in draining the washed items is called ______

SELF CHECK 3
True if statement is true, if false underline and correct the word that made it false
1. Hot water must be used in soaking sugary and greasy dishes and
True
utensils
2. This is the correct order in dishwashing: beverageware, flatware,
True
dinnerware, hollowware and cookware
True 3. Food particles and grease should be scraped before soaking
 and washing the dishes and utensils
4. Fishy odor from plates and utensils cane be removed by
True
washing them with water and ammonia
GRADUALLY 5. Jars can be sterilized by heating them immediately in an oven
6. Electrical appliances must be turned off and unplugged before
True
cleaning them.
True 7. The refrigerator should be cleaned once a week
True 8. Unwanted odor can be removed by using ALKALI
9. Washing the dishes and utensils immediately after using makes
True
the job easier
Dry cloth or paper 10. Oven thermometer must be cleaned using SOAP and WATER
towel

SELF CHECK 4
Fill in the blanks
LIFTING 1. Avoid ________ the broom at the end of the stroke while
sweeping.
DAMP MOP 2. Kitchen floor must be wiped with a ______ after sweeping
GREASE CUTTER 3. Vinegar serves as antibacterial and ___________
AIR DRY 4. It is important to ________ the floor after cleaning
USING THEM 5. Clean the tables and work surfaces before and after ________

SELF CHECK 5
√ if correct, X if wrong
√ 1. Activities that generate wastes should be avoided.
√ 2. Eating the skins of apples and green mangos is a way of
reducing waste
√ 3. Recycling is the process of making DISCARDED materials into
USEFUL articles
√ 4. A good fertilizer can be produced by composting vegetable
matter.
X 5. Garbage segregation is NOT a way to dispose wastes

SELF CHECK 6
Fill in the blanks
SHARP 1. Cutting tools must always be kept ________.
SIZE 2. Use flat-bottomed pans that fit the ____ of the stove
BAKING SODA 3. Unpleasant odor from the refrigerator can be removed by using
lukewarm water and ___________________
WELL LIGHTED 4. Work areas must be well-ventilated and _____________.
PLACE 5. Provide a definite ________ for everything
TOWEL 6. Tools, utensils, equipment must be wiped with a clean ________
INTENDED 7. Use a tool for which it is _________ for
HALF OF 8. Discoloration from wooden tools and utensils can be removed
CALAMANSI by using ______________
SANITIZED 9. Keep cabinets and cupboards ______________ to drive insects
and rodents away
SAND PAPER 10. Kitchen shears and knives can be sharpened by cutting
through _____________

POST TEST
Fill in the blanks
ACCUMULATED DIRT 1. Abrasive cleaners are good in removing ______________
RADIATION 2. The act of exposing something to radiant energy is ______
IMMEDIATELY 3. The detachable parts of an electrical mixer must be washed
_______
HUNG 4. Dish towels and dish cloths must be ____ to dry
UNPLUG 5. Always ______ electric equipment before starting to clean
them.
BEFORE SOAKING 6. Food particles and grease must be scraped from the dishes
_______
SANITATION 7. To get rid of harmful bacteria, the best preventive measure is
___________
RECYCLING 8. The process of turning discarded materials into useful afrticles is
called _______
AVOIDING 9. Eating the skin of apples and green mangoes is a way of ______
wastes
AIR-DRYING 10. A dish rack is used for ______ the tableware.