Camiling Catholic School

Arellano St., CamilingTarlac

Tel No. : 045 – 9340 – 151

FOURTH QUARTERLY ASSESSMENT

HOUSE KEEPING 10

Name: __________________________________ Score: ______________

Grade/Section: ___________________________ Date: _______________

______1. Which of the following is considered as wise purchase of food supplies?

a. Buying the right amount of food c. Buying at the right time and place
b. Buying the right kind and right amount of food d. All of the above
______2. These are items considered as perishable except:
a. Fruits and vegetables c. Eggs
b. Meat and poultry d. Herbs and spices
_____3. What is the basic criterion in buying food?
a. Yield c. Quality
b. Price d. Quality of raw food
______4. The following are the shelf life of food except:
a. 5-7 eggs , whole in shell c. 3-4 days for fish not iced
b. 3-5 days for condensed milk opened, transferred to a d. 2 weeks for apples
container
______5. The following are examples of staple food except:
a. Flour c. Fruits and vegetables
b. Sugar d. Rice
______6. The basic grading meat includes the following except:
a. Quality c. Finish
b. Conformation d. Price
______7. The Bureau of Philippines Standards grades egg according to the following except:
a. Shelf life c. Quality
b. Color of shell d. Weight
______8. Whole fresh fish should have:
a. Red eyes c. Foul door
b. Tight scales and firm and elastic flesh that ticks d. Brown gills
closely to the bones
______9. The use of market list by specification in buying food helps ensure that
a. The product you need is the exact product c. The menu is followed
purchased d. The food budget is strictly followed
b. The quality is assured
______10. A detailed description of the product being purchased.
a. Food specification c. Qualified recipe
b. Market list d. Standardized recipe
______11. What are the objective of purchasing?
a. Avoid duplication c. Help the vendor
b. Maintain continuity in supply d. All of these
______12. Which of the following are examples of consumables?
a. Computer systems c. Flat iron
b. Blueberries d. Office supplies
______13. The task of buying goods of right quality, in the right quantities, at the right time and at the right price.
a. Supplying c. Scrutinizing
b. Purchasing d. Cooking
_____14. Which is not a part of buying?
a. Right quality c. Right source
b. Right quantity d. None of these
______15. The first activity of purchasing cycle is
a. Identifying the needs based on food budget c. Writing purchase order or the market list
b. Development of market purchase order by d. None of these
specification
______16. Freezing temperatures______________.
a. Destroy enzymes c. Retard the action of bacteria and mold
b. Destroy microorganisms d. Prevent microorganisms from growing
_______17. What must be removed to stop the spoiling action of microorganisms
a. Favourable temperature c. Food
b. Moisture d. All of the above
_______18.A temperature between 37 F where bacteria can grow and multiply rapidly
a. Safety zone for hot food c. Water boil
b. Danger zone d. safety zone for cold food
_______19. These are causing diseases except,
a. Bacteria c. Mold
b. Microorganisms d. Pathogen
_______20. Amount of time a food can be stored and remain fresh:
a. Preservation c. Shelf life
b. Danger zone d. Purchasing
_______21. What is the correct temperature that frozen food should be kept at?
a. 0 F c. 18 F or lower
b. 15 F or lower d. 20 F or lower
_______22. Where should raw meat be stored in a refrigerator?
a. At the top c. At the bottom, below all other food
b. In the middle d. Vegetable compartment
_______23.How many times can you reheat leftovers?
a. As many times as you like c. Four times
b. Twice d. You should reheat leftovers once
______24. What are the basic steps for washing hands?
a. Wash thoroughly with water and dry. c. Apply soap , wash thoroughly
b. Apply soap , wash thoroughly, rinse and use paper d. Rinse, apply soap and use paper towel
towel
______25. What is the reason for drying your hands after washing them?
a. So that you don’t drip water anywhere c. Your hands are slippery when wet , and you not be
b. Because germs and bacteria are more easily spread able to hold kitchen utensils properly
with wet hands d. Because that is the proper way to clean your hands
_______26. It is important to prepare food safety because;
a. It helps to prevent food poisoning c. Prepared food tastes better
b. Prepare food looks better d. It is a requirement
_______27. How do you know if a beef burger has been properly cooked and is safe to eat?
a. After cutting it in half and you see the inside as red c. If you can see the outside of the burger is evenly
you know it has been cooked properly brown and you cut it in middle you can see that the
b. If you can see that it has burnt then you know it is meat is no longer pink.
safe d. None of these
_______28. In a place of work, the best way to dry your hands after washing them is to;
a. Use a cotton towel c. Use air dryer
b. Just shake excess water away d. Use a paper towel
_______29. If a microwave is used to thaw food, the food must be cooked immediately after thawing.
a. Agree c. Partly agree
b. Disagree d. Partly disagree
_______30. Water freezes bacteria but does not grow.
a. Agree c. Partly agree
b. Disagree d. Partly disagree
_______31. A fish-based soup thickened with vegetable pieces.
a. Chowder c. Minestrone
b. Gazpazho d. Egg drop
_______32. A Russian/ Polish soup that is beets-based with or without vegetables and meat added to it.
a. Borscht c. Egg drop
b. Mulligatawny d. Minestrone
_______33. Which of the following does not belong to the group?
a. Chowder c. Cream of corn soup
b. Gazpacho d. Mulligatawny
_______34. A small room or area in the kitchen used for storing canned food items, staples.
a. Dry storage c. Cold area
b. Freezer storage d. Warm area
_______35. Arrangement of items should be on a” First in, First out”. What does the phrase quoted means?
a. The new arrivals should arrange behind the old ones c. The old stock must place behind the new one
of similar items. d. None of these
b. All products should be carefully arranged and
properly labelled.
________36. Refrigerate or freeze food within 2 hours after cooking.
a. Agree c. Partly agree
b. Disagree d. Party disagree
_______37. Wise buying refers to proper selection of a particular product through determining the right quality with the right price.
a. Agree c. Partly agree
b. Disagree d. Partly disagree
_______38. The foundation of all soup is a good stock.
a. Agree c. Partly disagree
b. Disagree d. Partly agree
________39. Refrigerator temperature should be maintained at __________.
a. 30-35 F c. 40-45 F
b. 35-40 F d. 45-50 F
________40. All of the following are materials used for preparing and storing food except;
a. Cooking film c. Plastic bag
b. Foil d. Cooking equipment