Technology and Livelihood Education (TLE) 9- COOKERY

DIAGNOSTIC TEST
Technology and Livelihood Education (TLE) 9- COOKERY
DIAGNOSTIC TEST

Name: _______________________________Score: _________________

Section: ______________________________ Date: __________________
Read each item carefully. Choose and write the correct answer on the
space provided before the number.
1. This is the process of mechanically removing particles such as dirt
on the surfaces.
a. House keeping b. General cleaning c. Sanitizing d.
Cleaning

2. This is the art and science of minimizing and/or eliminating clutter

or wastes.
a. 4 S b. 5 S c. 6 S d. 7 S
3. Temperature and Chemicals are used in which process?
a. Cleaning b. Sanitizing c. Cooking d. Eating
4. This Japanese word that means “sort”.
a. Seiri b. Seiton c. Seiso d. Seiketsu
5. Seiton means
a. Sustain b. Standardize c. Shine d. Set in order
6. This includes activities like cleaning the workplace, maintaining its
pleasant appearance and using preventive step to keep workplaces
tidy and clean.
a. Safety b. Sustain c. Shine d.
Standardize
7. It refers to the long term goal or “shitsuke”.
a. Sort b. Sustain c. Set in order d. Shine
8. It is the method of establishing a new workplace norm by providing
reminders, setting workers’ expectations, responsibilities and the
conduct of routine inspections and regular site checks.
a. Standardize b. Set in order c. Sort d. Safety
9. The additional step which focuses on identifying hazards and
setting preventive controls to keep workers safe suring work
operations.
a. Safety b. Health c. Health and Safety d. Legislation
10. It is a multidisciplinary field concerned with the safety, health,
and welfare of people at work.
a. 6 S b. Occupational Health and Safety
c. Laws d. Health and Safety
11. MSDS means
a. Material Sheet Data Safety b. Material Safety Duty
Sheet
c. Material Safety Data Sheet d. Material Safe Data Sheet
12. Which process involves the elimination of bacteria and infectious
diseases.
a. disinfection b.sanitation c. sterilization d. all of the above
13. The mechanical removal of dirt, debris and particles in the
surface.
a. Cleaning b. Sanitation c.Disinfection d.
Sterilization
14. These are commercially available cleaning agents with surfactants
a. Bleach b. Acids c. Bicarbonates d. Detergents
15. It is the cheapest and most effective sanitizing agent available.
a. Bleach b. Hot water c. Sunlight d.
Acids

16. It is used for cleaning kitchen equipment such as refrigerators and

freezers.
a. Bleach b. manufacturer’s instruction c. Hot
water d. MSDS
17. These are informations that one can get when buying chemicals.
a. MSDS b. manufacturer’s intructions
c. corporate tax d. product price
18. It is condition were dirt and infectious microorganism is
transfered from a dirty or contaminated surface to a clean one.
a. Cross-contamination b. Contamination
c. Infection d. Pollution
19. The suggested number of sink in a standard dish-washing.
a. 1-sink b. 2-sink c. 3-sink d. 4-sink
20. Cleaning and sanitizing are the same in meaning.
a. True b. false c. maybe d. none of the above
21. It is a French term which means “set in place” that is you have
everything ready to
cook and in its place.
 a. Appetizer b. mise en place c. hors d’oeuvres d.
dessert

22. Which of the following knife is used for trimming and paring fruits
and vegetables?
a. Butcher knife b. Paring knife c. French knife d.
Shears

23. The safe storage place to keep appetizer cold for service.
a. Freezer b. refrigerator c. chiller d. styro box

24. Which of the following should be practiced when using cutting

board to reduce the
spread of bacteria?
a. Use the same chopping board for different kinds of food
b. Keep separate chopping board for your meat and your
vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using
25. A salad tool used to remove excess water from the salad greens.
a) Mixing bowl b) salad spinner c) Salad server d) cutting boards

26. Used to hold salad ingredients for mixing, or for tossing.

a) Knives b) mixing bowls c) Cutting boards d) salad server

27. Salads that can be served as a full meal because it contains substantial portion of
meat, poultry, seafood’s, fruits and vegetables.
a) Appetizer salad b) main course salad c.) Accompaniment salad d) dessert
salad

28. Salads made of mixtures of ingredients that are held together usually with a thick
dressing like mayonnaise.
a) Green salads b) composed salads c) Vegetable salads d) bound salads
29.. Salad ingredients are arranged on plate rather than being mixed together
a) fruit salad b) bound salad c) composed salad d) vegetable salad

30.Which of the following considerations is essential in choosing ingredients for high

quality salads?
a) quality and quantity b) freshness and variety c) texture and color d)
crispiness and taste

31.Which of the following guidelines is not included in making vegetable salad.

a) Cooked to a firm, crisp texture and good color
b) Cooked until completely tender but not overcooked
c) Thoroughly drained and chilled before using
d) Marinated or soaked in a seasoned liquid

32.Which of the following is not a factor to consider in salad preparation?

a) Contrast and harmony of colors b) Quality of ingredients c) Arrangement of
food d) Proper food combinations

33.Which of the following procedures for quantity green salad production is the last
step to do?
a) Arrange salad plates on worktables b) Add dressing before serving
c) Prepare all ingredients d) Refrigerate until serving

34. Which of the following ingredients is not used in making French dressing?
a) Egg yolk b) Vinegar c) Oil d) Sugar

35.Which of the following structures of a salad is an edible decorative item that gives
eye appeal and adds flavor to the food?
a) Body b) Base c) Garnish d) Dressing