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TLE 9 - Assessment

The document provides information about a test for a culinary class. It includes multiple choice questions about culinary terms, tools, and processes related to food preparation and sanitation. The test covers topics such as mise en place, food safety practices, and types of appetizers.

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Shiela Marie Galo Sanico-Despoy
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144 views2 pages

TLE 9 - Assessment

The document provides information about a test for a culinary class. It includes multiple choice questions about culinary terms, tools, and processes related to food preparation and sanitation. The test covers topics such as mise en place, food safety practices, and types of appetizers.

Uploaded by

Shiela Marie Galo Sanico-Despoy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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NUEVA ESTRELLA NATIONAL HIGH SCHOOL a. Mise’ en place b. Mirepoix c. Nicoise En place d.

All of the above


Nueva Estrella, Socorro, Surigao Del Norte ______15. Which of the following knife is used for trimming and paring fruits and vegetables?
1st Quarterly Examination in TLE 9 a. Butcher knife b. Paring knife c. French knife d. Shears
_____ 16. The safe storage place to keep appetizer cold for service.
NAME: __________________________ DATE: ________________ a. Freezer b. refrigerator c. chiller d. styro box
YR. & SEC.: _______________________ SCORE: _______________ ______17. 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
I. Read the statement carefully and choose the answer that best describes the statement. Write b. Keep separate chopping board for your meat and your vegetables
your answer on the space provided. c. Clean the chopping board if needed
d. Scrape chopping board before using
______ 1. This is the process of mechanically removing particles such as dirt on the surfaces. ______18. Which of the following appetizers is made of seafood or fruit, usually with a tart or tangy
a. Housekeeping b. General cleaning c. Sanitizing d. Cleaning sauce?
______2. This is the art and science of minimizing and/or eliminating clutter or wastes. a. Canapé b. Relish c. Cocktail d. Salad
a. 4 S b. 5 S c. 6 S d. 7 S ______19. These are small portions of salads and usually display the characteristics found in most salads.
______3. Temperature and Chemicals are used in which process? a. Petite salads b. cocktails c. canapé d. fresh fruits and
a. Cleaning b.Sanitizing c. Cooking d. Eating vegetables.
______4. This Japanese word that means “sort”. ______20. Are made out of thin slices of bread in different shapes.
a. Seiri b.Seiton c. Seiso d. Seiketsu a. Chips and Dips b. cocktails c. hors d’ oeuvres d. canapes
______5. Seiton means ______21. The following are an example of canapé base except;
a. Sustain b. Standardize c. Shine d. Set in orde a. Pickled onion b. toast cut outs c. tiny biscuits d. cucumber
______6. This includes activities like cleaning the workplace, maintaining its pleasant appearance abd ______22. An accompaniment to raw vegetables and sometime potato chips and crackers.
using preventive step to keep workplaces tidy and clean. a. Pickled items b. cheeses c. dips d. cured meats
a. Safety b. Sustain c. Shine d. Standardize ______23. A slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil
______7. It refers to the long-term goal or “shitsuke”. and served with toppings.
a. Sort b. Sustain c. Set in order d. Shine a. Bruschetta b. tapas c. caviar d. amuse bouche
______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 II- Below are jumbled letters. Write the correct spelling opposite to the scrambled letters. Write
______9 The additional step which focuses on identifying hazards and setting preventive controls to keep your answer on the space provided.
workers safe Suring work operations.
a. Safety b. Health c. Health and Safety d. Legislation 1. EIEMSEPCELNA - __________________ 6. AEPTPZEIR - __________________
______10. It is a multidisciplinary field concerned with the safety, health, and welfare of people at work. 2. GEEINPOUHKSE - _________________ 7. GRSIDENS - __________________
a. 6 S b. Occupational Health and Safety c. Laws d. Health and Safety 3. RSEAHSENHCTIK - __________________ 8. SSFERHNSE - __________________
______11. Cutting devices for ingredients like scissors. 4. RFEIRROTARGE - ____________________ 9. GNIZSAINIT - _______________
a. Kitchen shears b. cutting boards c. potato masher d. rubber spatula 5. LUAPAST - ____________________ 10. ESSUITHK -
______12. It is used for mixing thinner liquids. ______________
a. paring knife b. wire whip c. spatula d. butter curler
______13. 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
______14. It is a French term which means setting everything in place and organizing all the materials and
ingredients before preparing foods.
IV – Read each item carefully. Choose and write the correct answer in the space provided.

III –DIRECTION: Read the questions carefully. Choose the best answer inside the box and write the ______1. Cleaning and sanitizing are the same in meaning.
LETTER of your answer on the space provided. True false maybe none of the above
______ 2. MSDS means
a. Knives e. Grill Pan i. colander Material Sheet Data Safety Material Safety Duty Sheet Material Safety Data Sheet
Material Safe Data Sheet
b. Cutting boards f. Salad Spinner j. citrus zesters
______ 3. Which process involves the elimination of bacteria and infectious diseases.
c. Peelers g. Mixing Bowl k. potato masher disinfection sanitation sterilization all of the above
d. Grater/Shredder h. Salad server l. can opener ______ 4. The mechanical removal of dirt, debris and particles in the surface.
Cleaning Sanitation Disinfection Sterilization
______ 5. These are commercially available cleaning agents with surfactants
______1. Ayesha wants to open a can. What tool she needs to use to open the can? Bleach Acids Bicarbonates Detergents
______2. I’m a tool that is used to grate foods into fine pieces. ______ 6. It is the cheapest and most effective sanitizing agent available.
______3. Jimmy wants to peel her ripe mango. What tool he needs to use? Bleach Hot water Sunlight Acids
______4. Joyce bought a meat. She wanted to cut it into small, medium and large. What tool she need to ______ 7. It is used for cleaning kitchen equipment such as refrigerators and freezers.
use in cutting it? Bleach manufacturer’s instruction Hot water MSDS
______5. Benz Edward used this tool to mix his dressing, marinate ingredients and hold separate elements ______ 8. These are information’s that one can get when buying chemicals.
of a salad before mixing. MSDS manufacturer’s instructions corporate tax product price
______6. Jake used this tool in serving salad to his visitors. ______ 9. It is condition were dirt and infectious microorganism is transferred from a dirty or
______7. Dave used this tool for salad toppings to be broiled or grilled. contaminated surface to a clean one.
______8. Kimly wants to remove excess water from his prepared vegetables. What tool he needs to use? Cross-contamination Contamination Infection Pollution
______9. It is the wooden or blocks. ______10 The suggested number of sinks in a standard dish-washing.
______10. A salad tool, that is approximately four inches long, with a handle and a curved metal end, 1-sink 2-sink 3-sink 4-sink

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