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Q2 Week 3-4 Tle8

This document contains a summative test from Namatacan National High School in the Philippines. The test has two parts: 1) Classifying common food service equipment into categories and 2) A true/false section about proper food handling and sanitation practices. The test evaluates students' knowledge of proper equipment use and preventing cross-contamination in food service.

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Donnabelle Medina
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33 views

Q2 Week 3-4 Tle8

This document contains a summative test from Namatacan National High School in the Philippines. The test has two parts: 1) Classifying common food service equipment into categories and 2) A true/false section about proper food handling and sanitation practices. The test evaluates students' knowledge of proper equipment use and preventing cross-contamination in food service.

Uploaded by

Donnabelle Medina
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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Department of Education

Division of Zambales
Region III
Namatacan National High School
San Narciso, Zambales

Summative Test
Quarter 2 Week 3-4
TLE 8

Name:______________________________________________ Score: _________________


Date: _________________

Directions: Classify the following food service equipment and supplies according to their uses. Write your
answers in the table provided below.

Dinner fork Pitcher Sauce boat Menu


Red wine glass Serving spoon Water goblet Chaffing dish
Salt and pepper shaker Dinner plate Cocktail fork Bussing trolley
Service tray Center piece White wine glass Cocktail fork
China rack Change tray Coffee pot Bread plate

Other service
chinaware flatware glassware holloware equipment and
supplies

Directions True or False Type: Write true if the statement is correct and draw a plate if it is
wrong.

_______1. Equipment should be exposed to contamination and keep it in close drawers and
cabinets.
_______2. Handle glasses by the stem or base.
_______3. Place the food on top of tables or counters.
_______4. Avoid touching the rim of the bowl by your finger.
_______5. Wash hands before and after handling service equipment and supplies.
_______6. Serve cutleries that have dropped on the floor.
_______7. Sanitize the service station to avoid foul odor.
_______8. When serving additional flatware, place it in a small plate to avoid direct contact
with the hand.
_______9. To protect food from cross contamination make sure that it is covered when they
are not immediately served.
_______10. Use cold water to remove grease from service equipment.

________________________________
Parent’s/Guardian’s Name and Signature
Prepared by:
Donnabelle G. Medina
Teacher

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