LIKA NATIONAL HIGH SCHOOL

LIKA, MLANG, COTABATO

4TH PRELIM
COOKERY-8
NAME:______________________________ DATE:______________
YR/SEC:_____________________________ SCORE: _____________
TEST I. SELECT YOUR ANSWER FROM THE BOX. WRITE YOUR ANSWER IN THE SPACE PROVIDED.

Aluminum Equipment Garlic presser

Grater Kitchen Knives Measuring Cup for Dry Ingredients

Measuring spoon Scraper Teflon Wooden spoon

1. It is the most popular, lightweight, attractive and less expensive materials of kitchen utensils and equipment.
_______________________
2. A more complicated tool that may refer to a small electrical appliance.________________
3. A kitchen tool which is specifically designed for pulping garlic for cooking. ______________
4. It is used to grate, shred, slice and separate foods. ________________
5. A must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey often
referred to as cook's or chef's tools. ____________________
6. It is used to measure solids and dry ingredients.________________________
7. These are used to measure smaller quantities of ingredients_________________
8. A rubber or silicone tools to blend or scrape the food from the bowl ___________________
9. A special coating applied to the inside of some aluminum or steel pots and pans that helps food from not sticking to
the pan. ____________________
10. A kitchen essentials used for creaming, stirring, and mixing that made of a hardwood._________________

TEST II: TRUE OR FALSE. Write TRUE if the statement is correct and FALSE if incorrect.
1. Utensils need to be thoroughly washed in cold soapy water.
2. Follow the instructions on the sanitizer’s container carefully.
3. All utensils must then be thoroughly dried before they are re-used.
4. Cleaning will remove most of the dangerous bacteria present in the utensils.
5. Chemical sanitizer or very hot water was used in absence of dishwasher.
6. They should be stored in a clean dry place adequately protected against vermin and other sources of contamination
7. Cups, bowls, and glasses shall be inverted for storage.
8. When not stored in closed cupboards or lockers, utensils and containers shall be covered or inverted.
9. Racks, trays and shelves shall be made of materials that are imperious, corrosive resistant, non-toxic, smooth,
durable and resistant to chipping.
10. Drawers shall be made of the same materials and kept clean.

TEST III: GIVE THE FOLLOWING:

1. DRAW ATLEAST 4 KITCHENS LAY-OUT.
2. DRAW AND LABEL (PPE) PERSONAL PROTECTIVE EQUIPMENT.

MTM