BLOOMINGTON MIDDLE AND GRADESCHOOL

#Ironwood St., Rainbow Village V, Deparo, Caloocan City

FIRST QUARTERLY EXAM IN TLE IX
Name: _______________________________________ Score: _____________
Year and Section: _______________________________ Teacher: Kenneth E. Antiado
I. CLEAN, SANITIZE AND STORE KITCHEN TOOLS AND EQUIPMENT
Objectives:
 Recognize kitchen tools and equipment to be cleaned and sanitize.
 Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment.
A. Encircle the letter of the final answer. Any kind of erasure is wrong.
1. Mostly used in the kitchen and most popular 14. They are practical for opening food packages,
because it is lightweight, attractive and less expensive. cutting tape or string or simply removing labels or tags
A. stainless steel C. cast iron from items.
B. aluminum D. glass A. Kitchen shears C. Rotary egg beater
2. Used when temperature must be kept below boiling, B. Potato masher D. Scraper
such as for egg sauces, puddings, and to keep food 15. A rubber or silicone tool to blend or scrape the food
warm without overcooking. from the bowl, metal, silicone or plastic egg turners or
A. aluminum C. double boiler flippers
B. teflon D. glass A. Kitchen shears C. Rotary egg beater
3. The most popular material used for tools and B. Potato masher D. Scraper
equipment, but it is more expensive. 16. Used for mashing cooked potatoes, turnips, carrots
A. teflon C. double boiler or other soft cooked vegetables.
B. glass D. stainless steel A. Kitchen shears C. Rotary egg beater
4. Used for salad making and dessert but not practical B. Potato masher D. Scraper
for top or surface cooking. 17. Enable you to grab easily and transfer larger food
A. glass C. stainless steel items, poultry or meat portions to a serving platter, hot
B. aluminum D. double boiler deep fryer, and plate.
5. A special coating applied inside aluminum or steel A. Serving spoons C. Serving tongs
pots and pans. B. Spatula D. Temperature scales
A. glass C. stainless steel 18. Utensils consisting of a small, shallow bowl on a
B. aluminum D. double boiler handle used in preparing, serving, or eating food.
6. Durable but must be kept oiled to avoid rusting. A. Serving spoons C. Serving tongs
A. glass C. aluminum B. Spatula D. Temperature scales
B. stainless steel D. cast iron 19. Used to level off ingredients when measuring and to
7. Used to open a food container easily, and spread frostings and sandwich fillings.
comfortably grip and turn knob. A. Serving spoons C. Serving tongs
A. Cans, bottles, cartoons opener C. Graters B. Spatula D. Temperature scales
B. Cutting boards D. Garlic Press 20. Used to measure heat intensity.
8. Wooden or plastic board where meat, fruits and A. Serving spoons C. Serving tongs
vegetables can be cut. B. Spatula D. Temperature scales
A. Colanders C. Garlic Press 21. It is used for blending, mixing, whipping eggs or
B. Funnels D. Cutting boards batter, and for blending gravies, sauces, and soups
9. It is also called a vegetable strainer are essential for A. Whisks C. Spoons
various tasks from cleaning vegetables to straining B. Household Scales D. Measuring cup
pasta or contents. 22. Solid, slotted, or perforated which are made of
A. Colanders C. Garlic Press stainless steel or plastic.
B. Funnels D. Cutting boards A. Whisks C. Spoons
10. Used to fill jars, made of various sizes of stainless B. Household Scales D. Measuring cup
steel, aluminum, or of plastic. 23. Commonly made up of heat-proof glass and
A. Colanders C. Garlic Press transparent so that liquid can be seen.
B. Funnels D. Cutting boards A. Household Scales C. Scoops or dippers
11. A kitchen tool which is specifically designed for the B. Household Scales D. Measuring cup
purpose of pulping garlic. 24. Used to measure serving of soft foods, such as
A. Colanders C. Garlic Press fillings, ice cream, and mashed potato.
B. Funnels D. Cutting boards A. Household Scales C. Scoops or dippers
12. Used for beating small amount of eggs or batter. B. Household Scales D. Measuring cup
A. Kitchen shears C. Rotary egg beater 25. Used to weigh large quantity of ingredients in kilos,
B. Potato masher D. Scraper commonly in rice, flour, sugar, legumes or vegetables
13. Used to grate, shred, slice and separate foods such and meat up to 25 pounds.
as carrots, cabbage and cheese. A. Household Scales C. Scoops or dippers
A. Graters C. Garlic Press B. Household Scales D. Measuring cup
B. Funnels D. Cutting boards
26. Soiled equipment surfaces are scraped and rinsed B. Identify the kinds of knife and draw
with warm water to remove loose food soils.
A. Scrape and Pre-rinse C. Cleaning Cycle 36 - 38. referred to as cook's or chef's tools, used
B. Acid Rinse D. Sanitize for all types of kitchen tasks such as peeling an onion,
27. The removal of residual food soils from equipment slicing carrots, carving a roast or turkey, etc.
surfaces is based on the manipulation of the four basic
cleaning factors and the method of cleaning.
A. Scrape and Pre-rinse C. Cleaning Cycle
B. Acid Rinse D. Sanitize
28. A mild acid rinse of the equipment neutralizes any
alkaline residues left and removes any mineral soil
present.
A. Scrape and Pre-rinse C. Cleaning Cycle
B. Acid Rinse D. Sanitize 39 – 41. Used to chop, dice, or mince food. Heavy
29. All equipment surfaces are rinsed or flooded with a knives have a saber or flat grind.
sanitizing agent. Both time and chemical concentration
are critical for optimum results.
A. Scrape and Pre-rinse C. Cleaning Cycle
B. Acid Rinse D. Sanitize
30. The longer a cleaning solution remains in contact
with the equipment surface, the greater the amount of
food soil that is removed.
A. Soil C. Temperature
B. Time D. Chemical
concentrations
31. Varying degrees of food soil will be deposited on the 42 – 44. Used to core, peel, and section fruits and
equipment during production. vegetables. Blades are short, concave with hollow
A. Soil C. Temperature ground.
B. Time D. Chemical
concentrations
32. It varies depending on the chemical itself, type of
food soil, and the equipment to be cleaned.
A. Soil C. Temperature
B. Time D. Chemical
concentrations
33. Soils are affected by temperature in varying
degrees.
A. Soil C. Temperature
B. Time D. Chemical
concentrations
45 – 47. A two-sided blade and serrated edge. It is
34. Minerals in hard water can reduce the effectiveness
used to section citrus fruits.
of some detergents or a sanitizers.
A. Mechanical force C. Temperature
B. Time D. Water
35. Simple as hand scrubbing with a brush or as
complex as turbulent flow and pressure inside a
pipeline.
A. Mechanical force C. Temperature
B. Time D. Water

48 – 50. Used to prepare vegetables, and fruits.