Republic of the Philippines

Department of Education
Region X – Northern Mindanao
DIVISION OF LANAO DEL NORTE
Gov. A. QuibranzaProv’I Gov’t Compound
Pigcarangan, Tubod, Lanao del Norte

MODULE 3 2ND QUARTER

ASSESSMENT
TECHNOLOGY AND LIVELIHOOD EDUCATION (T.L.E) 7
NAME: __________________________________GRADE: ____________ SCORE :______

I. CHOOSE AND ENCIRCLE THE LETTER OF THE BEST ANSWER.

1. Which of the following DOES NOT apply sanitizing?

A. Washing the dishes with detergent
B. Steaming the used forks and spoons
C. Soaking empty jars in hot water with detergent
D. Applying chlorine solution in washing pots and pans
2. After sanitizing, dishes should always be _______dry.
A. Air B. Speed
C. Towel D. Vacuum
3. Cleaning and ________ are critical to food safety and food service operations.
A. Painting
B. Shaving
C. Sanitizing
D. Putting away
4. _______ is the step that removes harmful microorganisms on a food contact surface.
A. Brushing
B. Sanitizing
C. Scratching
D. Scrubbing
5. Which are the ways to sanitize surfaces and equipment in the kitchen?
A. Dusting and wiping
B. Washing and drying
C. Sweeping and scrubbing
D. Using chemicals and heat
6. To prevent _______ of food, cleaning supplies, equipment and chemicals should be stored
separately and away from food, dishes, utensil and food contact surfaces.
A. contamination
B. rotting
C. burning
D. freezing
7. Which of the following must be cleaned and sanitized before and after food preparation?
A. Equipment
B. Utensils
C. Food preparation surfaces
D. All of these
8. Which of the following should NOT be used in sanitizing food contact surfaces and
equipment?
A. Iodine
B. Chlorine
C. Insecticide
D. Quaternary ammonium
9. In sanitizing items in hot water, the temperature of the water must be;
 A. 135 degrees for at least 30 seconds
B. 145 degrees for at least 30 seconds
C. 155 degrees for at least 30 seconds
D. 165 degrees for at least 30 seconds

10.Which is used in the cleaning process?

A. Detergent
B. Acid cleaners
C. Solvent cleaners
D. Abrasive cleaners
11.The following are the three methods of using heat in sanitizing EXCEPT;
A. Steam
B. Hot air
C. Sunlight
D. Hot water
12.What is a contact time?
A. How soon you must respond to a customer complaint
B. The amount of time it takes for a chemical sanitizer to be effective
C. How long food can be in the temperature danger zone
D. None of the above
13.Which of the following means that we have to consider the amount of chemicals to be
added in the water to kill harmful microorganisms?
A. Contact time
B. Concentration
C. Temperature
D. Exposure
14.Fifty (50)ppm chlorine in water solution is a mixture of;
A. 1 tablespoon to 2 gallons of water
B. 1 tablespoon to 4 gallons of water
C. 1 teaspoon to 2 gallons of water
D. 1 teaspoon to 4 gallons of water
15.Which is placed at the bottom rack if dishwashing machine is used in washing dishes?
A. Cups
B. Meltable plastics
C. Bowls
D. Plates

II. FILL EACH BLANK WITH THE MISSING WORD TO COMPLETE EACH STATEMENT.
CHOOSE YOUR ANSWERS FROM THE BOX BELOW. WRITE YOUR ANSWER ON
THE SPACE PROVIDED.

abrasive chlorine heavily sanitizers

air-dry cleaning heat steam
chemicals grease hot-air sanitary

1. _______ is the process of removing food and other types of soil from a surface, such as a
dish, glass, or cutting board.
2. The four types of cleaning agents are detergents, solvent, acid and _______.
3. Sanitizing is usually achieved using heat and water, and _______.
4. _______ are substances capable of destroying microorganisms including those bacteria
that cause food poisoning and other diseases.
5. _______ refers to the state of a food contact surface or utensil where it does not contain
microorganisms
6. There are three methods of using heat to sanitize surfaces – steam, hot water, and
_______.
7. Chemicals that are approved sanitizers are iodine, quaternary ammonium, and ________.
8. The steps in the three sink-dishwashing method are scrape, wash, rinse, sanitize and
_______.
9. ________ should not be poured down into the drain since it could solidify and clog the
pipes.
10.In washing dishes by hand, we should work from lightly to _______ soiled dishes.