Department of Education

Region IV-A CALABARZON

City Schools Division of Tanauan
WAWA NATIONAL HIGH SCHOOL
Wawa, Tanauan City,Batangas
50
SUMMATIVE TEST-FIRST QUARTER
Key-TLE-9
SY 2022-2023

NAME:_________________________________________ SCORE:_______
PARENT/GUARDIAN SIGNATURE:________________________ DATE:____________

GENERAL DIRECTION: READ ALL THE DIRECTIONS PROPERLY. NO ERASURE ALLOWED. ERASURE MEANS
WRONG.
I. True or False. Write the word TRUE if the statement is correct and write FALSE if it is wrong.
T____________________1. Cleaning kitchen premises regularly is important.
F____________________2. Several surfaces around the kitchen such as walls, floors, shelves and other
surfaces must not always be cleaned and sanitized.
T____________________3. Preliminary cleaning is required.
F____________________4. Do not avoid inhaling sprays.
T____________________5. If the person has been exposed to poisonous fumes, such as carbon monoxide, get
him or her into fresh air immediately.
F____________________6. Do not follow directions given by poison centers.
F____________________7. Hot water is an example of chemical sanitizer.
F____________________8. Boric acid is an example of heat sanitizer.
T____________________9. Wash and disinfect your rubbish bin once a week.
F____________________10. Do not change the dishcloth you wipe surfaces with every day.
T____________________11. Whisks is used for whipping eggs or batter, and for blending gravies, sauces, and
soups.
F____________________12. Wooden spoon should be made of soft wood.
T____________________13. Rotary egg beater is used for beating small amount of eggs or batter.
F____________________14. Pasta spoon is used to hold meats while slicing, and to turn solid pieces of meat
while browning or cooking made of stainless steel and with heat-proof handle.
T____________________15. More complicated tools are called equipment.

II. Identification. Write the correct answer on the blank.

A.
petite salad 1. Small portion of salads
canapes 2. Bite sized sandwiches
cocktail 3. It may be in form of fruits and vegetables juiced mixed with little alcohol beverage.
hors d’ oeuvres 4. Small portion of highly seasoned foods
relishes 5. Pickled raw, crisp vegetables

B.

acid cleaners 1. It is used periodically in removing minerals deposits and other soil that detergents cannot
eliminate.
Solvent cleaners 2. It is commonly referred to as degreaser.
abrasive cleaners 3. It is used to remove heavy accumulation of soil.
Sanitizing 4. It is the process of killing microorganism.
Detergents 5. It is routinely used to wash tableware, surface, and equipment.

III. MULTIPLE CHOICE. Read and analyze the statements or questions below.. Encircle the best answer
A. Give the best measuring tools needed for each ingredient.
1. Flour : a. Measuring Cup b. Portion Scales c. Scoop
2. Milk: a. Measuring Cup b. Household Scale c. Portion Scale
3. Vanilla Syrup a. Measuring spoon b. Measuring cup c. Scoop
4. Cookie dough a. Scoop b. Measuring Cup c. Temperature Scale
5. Oven heat a. Household Scale b. Measuring Spoon c. Temperature Scale

B. Choose the best answer

1. What tool is used designed to remove zest or citrus peels in thin strips?
a. Chiller b. Fork c. Knife d. Zester

2. What tool is used for whipping and/or mixing thinner liquids, like cream and eggs?
a. Spatula b. Wire whisk c. Ball cutter d. Rubber scraper

3. It is a measuring device which is used for measuring large quantity of ingredients.

a. Mixing bowl b. Measuring cups
c. Measuring spoon d. None of the above

4. What equipment is used for baking?

a. Chiller b. Griller c. Oven d. Stove

5. An equipment which is used for keeping cold foods chilled for service.
a. Chiller b. Freezer c. Refrigerator d. All the above

Classification.

HOT COLD
filled pastry shells Bleu cheese and sundried tomato
brochettes bleu cheese-pistachio grapes
meatballs traditional salsa with baked chips
stuffed potato skins baba ganoush
Rumakis veggie pizza

VI. Essay
On your activity sheets, write your idea about the questions below.

1. What is the difference between hot and cold appetizers? 2pts

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2. What is the importance of safety measures inside the kitchen premises? 3 pts
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