Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I
Schools Division Office I Pangasinan
Alvear St. Lingayen, Pangasinan
Tel. No./Fax No. (075) 522-2202(OSDS);(075) 632-8385(ASDS)
E-mail : pangasinan1@deped.gov.ph ; officeofthesdspangasinani@gmail.com

SUMMATIVE TEST # 1
COOKERY 9

Most Essential Learning Competency:

Explain Basic Concepts in Cleaning, Sanitizing and Storing Kitchen Tools and Equipment.
Explain Basic Concepts in Cleaning and Sanitizing Kitchen Premises.

MULTIPLE CHOICE Direction: Read and analyze the given statement. Write the letter of the correct answer on the
space provided for each number.
_______1. Ben needs to remove the heavy built up soot or “ uling “ on the bottom of frying pan and casserole.
What cleaning agents would you like to recommend him to use?
A. Abrasives B. Acids C. Degreasers D. Detergents
_______2. Ana needs to remove mineral deposits on the kitchen floor and rust on the sink surface.
What cleaning agents do you think she should use?
A. Abrasives B. Acid C. Degreaser D. Detergent
________3. There are grease on the surface of oven and grills.
What cleaning Agents should you use to solve this problem?
A. chlorine B. disinfectant C. lemon juice D. solvent cleaners
________4. Tina needs to remove the grease on the surface of counters and grill backsplashes in her kitchen.
What cleaning agents do you think she needs to finish her task?
A. abrasives B. acid C. degreaser D. detergent
________5. Which of the following are the materials needed in preparing all purpose cleaner?
A. white vinegar , castile soap, lemon juice and essential oils
B. white vinegar, distilled water, castile soap , lemon juice
C. white vinegar, distilled water , lemon juice and essential oils
D. white vinegar , lemon juice ,baking soda and essential oil
________6. Which is NOT an approved chemical sanitizer?
A. Chlorine B. Iodine C. Muriatic acid D. Quatermary ammonium
________7. What is the step by step procedure in washing the dishes properly?
A. Air –dry, Wipe , Stack , Prepare , Rinse , Scrape
B. Prepare , Scrape , Stack, Wash , Rinse , Wipe , Air-dry
C. Wash , Rinse, Scrape , Stack , Wipe Air-dry , Prepare
D. Wipe, Air-dry , Prepare, Wash, Stack , Wipe
________8. Which of the following is the proper order in washing the dishes?
A. Chinaware, glassware, utensils, silverware
B. Glassware, silverware , chinaware , utensils
C. Silverware, utensils, glassware, chinaware
D. Utensils , chinaware, silverware, glassware
________9. Which of the following are accepted ways in sanitizing cleaned kitchen tools?
A. Cold method and chemical method
B. Cold Method and soak method
C. Heat method and chemical method
D. Heat method and water method 37
________ 10. What is the difference between cleaning and sanitizing?
A. Cleaning is using chemicals or heat while sanitizing uses soap
B. Cleaning is using soap while sanitizing is using water
C. Cleaning is using soap while sanitizing uses chemicals or heat
D. Cleaning is using water only while sanitizing is using soap
________11.Why is it necessary to store cleaned kitchen tools properly?
A. It prevents bacteria from spreading and contaminating our food.
B. It prevents us from cleaning the kitchen tools.
C. It promotes spreading of bacteria and diseases.
D. It protects the tools from being lost.
 _______12.Where should you store frequently used kitchen tools like silverware and glassware?
A. In the most accessible location
B. In the most dark and hidden location
C. In the most inaccessible location
D. in the most open location
_______13. How do you store cups, bowls and glasses properly?
A. Must be inverted for storage
B. Must be opened for storage
C. Must be stored in dark places
D. Must be stored in the most inaccessible places
________14. Why is it important to store kitchen tools and equipment in a clean surface?
A. to contaminate bacteria in case of food contact
B. to increase bacterial contamination
C. to minimize contamination of food contact
D. to promote bacterial contamination
_________15. What best explains the reason why proper storage and handling of cleaned and sanitized
equipment and utensils are very important?
A. Prevent from cleaning the equipment and utensil all over again
B. Prevent recontamination prior to use
C. Promote contamination prior to use
D. Promote the cleaning of the equipment and utensils all over again