Department of Education

Region VI-Western Visayas

Division of Negros Occidental
Brgy. Alegria National High School
Brgy. Alegria, Murcia, Negros Occidental

EMPOWERMENT TECHNOLOGIES
DIAGNOSTIC TEST

I. MULTIPLE CHOICES: Read and understand the statements or situations below. Encircle the letter of your answer.

1. It is good for baking but not practical on top or surface cooking. You need extra care in using it. What is it?
a. Cast iron b. Aluminum c. Stainless d. Glass
2. It is used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
a. Graters b. Colanders c. Flipper d. Funnels
3. A kitchen appliance used to mix puree or emulsify food and other substances.
a. Two-tined fork b. Blender c. Steamer d. Oven
4. It is used to level off ingredients when measuring and to spread frosting and sandwich filling.
a. Spatula b. Ruler c. Baster d. Scraper
5. A type of knife that is intended to cut ham or pork legs and other big portions of meat and bones.
a. Butcher’s Knife b. Paring Knife c. Citrus Knife d. Butcher’s Knife
6. Which tool is used to measure serving of soft foods, such as filling ice cream, and mashed potato?
a. Potato Masher b. Ladle c. Scoops or Dipper d. Baster
7. It is a chamber or compartment used for cooking, baking, heating, or drying.
a. Refrigerator b. Oven c. Skillet d. Oven toaster
8. Which tool is shake flour, salt and pepper on poultry and fish?
a. Dredgers b. Colanders c. Cutting Boards d. Kitchen Knives
9. The most popular material used for tools and equipment, but it is more expensive.
a. Stainless Steel b. Plastic & Hard Rubber c. Teflon d. Glass
10. A tool that is used to weigh materials of bigger volumes.
a. Portion Scales b. Measuring Cup c. Scales d. Scoops
11. A tool used to sharpen long knives.
a. Sharpening Steel b. Sandpaper c. Knife d. Bottle
12. It is sturdy but must be kept oiled to avoid rusting. Salad oil with no salt or shortening can be rubbed inside and out and dried.
Wash with soap (not detergent) before using.
a. Aluminum b. Glass c. Cast Iron d. Plastic
13. It is used to weigh serving portions from one ounce to one pound.
a. Kitchen Scales b. Portion Scales c. Measuring Cup d. Scoop/Dippers
14. Used to fillet fish and to remove raw meat from the bone.
a. Butcher Knife b. Boning knife c. Citrus Knife d. French knife
15. It is necessary for preventing bacterial infections from foods.
a. Refrigerator b. Cabinet c. Serving Platter d. Styro box
16. The process of removing and other types of soil from a surface, such as a dish, glass, or cutting board .
a. Sanitizing b. Cleaning c. Washing d. Drying
17. It is use to routinely wash tableware, surfaces, and equipment. It can penetrate soil quickly and soften it.
a. Solvent Cleaners b. Detergent c. Acid Cleaners d. None of these
18. The most common sanitizing method used in restaurant and even at homes.
a. Hot Air b. Steam c. Radiation d. Hot Water
19. The recommended contact time for Chlorine to be use in any dishes in the kitchen.
a. 6 minutes b. 7 minutes c. 9 minutes d. 30 seconds
20. A knife that is used for slicing bread.
a. Bread Slicer b. French Knife c. Bread Knife d. All of these

II. Direction: ENUMERATION. Give what is needed and then write your answer at the back of the test paper.

1
 A. Write down at least 5 kinds of knives. (21-24)
B. Give at least 3 examples of auxiliary equipment. (26-28)
C. Enumerate the three (3) approved chemical sanitizers use in the kitchen. (29-31)
D. Write down the four categories of cleaning agents. (32-35) IN ANYORDER.

III. Directions: IDENTIFICATION. Identify the following tools and materials as Cutting tools write CT, Mixing and Preparing
Tools write MP, Cooking Equipment write CE and Measuring Tool write MT. Write your answer after each item.

36. Blending Fork: _____________________________

37. French Knife: __________________________
38. Rubber Scraper:__________________________
39. Carajay:________________________________
40. Boning Knife:___________________________
41. Dipper:_______________________________
42. Double Boiler: ___________________________
43. Weighing Scale: __________________________
44. Garlic Press: _____________________________
45. Chopping Board: ___________________________________

IV. Directions: IDENTIFICATION. Identify the following statements. Draw a happy face if the statement is correct and sad face
if the statement is incorrect. Write your answer after each item.

46. Equipment like range, ovens, refrigerators are mandatory pieces in the kitchen or in any food establishment. ___________
47. Heat and chemicals are commonly used as a method for cleaning in a restaurant. _____________
48. Quaternary ammonium compound forms brown color which indicates its strength. _____________
49. Iodine as chemical sanitizer is slow in destruction of some microorganisms; not compatible with some detergents and
hard water. _____________
50. Sanitizing is done using heat, radiation, or chemicals . ___________
51. Solvent Cleaners is also known as degreasers. ________________
52. Cleaning and sanitizing procedures must be part of the standard operating procedures that make up your food safety
program. ____________
53. The right cleaning agent must also be selected to make sanitizing easy.
54. Disinfectant refers to a chemical agent used for cleansing and sanitizing surfaces and equipment. ____________
55. Any cook should be familiar with the correct utensils, devices and equipment in the kitchen. ________________

GOOD LUCK AND GOD BLESS!!!

Prepared by: Annie C. Antaran

TLE Teacher