Scribd Logo
Upload

Welcome to Scribd!

  • 44 views

    3rd Quarter Diagnostic Test

    Uploaded by

    GLYDEL JOYCE UBAY
    1. The document appears to be a diagnostic test for a cooking class consisting of 30 multiple choice questions about kitchen tools, equipment, safety, and sanitation. 2. The questions cover topics like common kitchen materials, tools and their uses, measurement tools, cleaning and sanitization, kitchen layouts, hazards and risks, and microorganisms. 3. The test is assessing students' knowledge of essential cooking terminology and concepts related to the safe and hygienic preparation of food.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    3rd Quarter Diagnostic Test

    Uploaded by

    GLYDEL JOYCE UBAY
    44 views1 page
    1. The document appears to be a diagnostic test for a cooking class consisting of 30 multiple choice questions about kitchen tools, equipment, safety, and sanitation. 2. The questions cover topics like common kitchen materials, tools and their uses, measurement tools, cleaning and sanitization, kitchen layouts, hazards and risks, and microorganisms. 3. The test is assessing students' knowledge of essential cooking terminology and concepts related to the safe and hygienic preparation of food.

    Original Title

    3rd-Quarter-Diagnostic-Test

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    1. The document appears to be a diagnostic test for a cooking class consisting of 30 multiple choice questions about kitchen tools, equipment, safety, and sanitation. 2. The questions cover topics like common kitchen materials, tools and their uses, measurement tools, cleaning and sanitization, kitchen layouts, hazards and risks, and microorganisms. 3. The test is assessing students' knowledge of essential cooking terminology and concepts related to the safe and hygienic preparation of food.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    44 views1 page

    3rd Quarter Diagnostic Test

    Uploaded by

    GLYDEL JOYCE UBAY
    1. The document appears to be a diagnostic test for a cooking class consisting of 30 multiple choice questions about kitchen tools, equipment, safety, and sanitation. 2. The questions cover topics like common kitchen materials, tools and their uses, measurement tools, cleaning and sanitization, kitchen layouts, hazards and risks, and microorganisms. 3. The test is assessing students' knowledge of essential cooking terminology and concepts related to the safe and hygienic preparation of food.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    3rd Quarter Diagnostic Test in TLE-COOKERY 7

    Name: ___________________________________ Grade&Section:_____________

    Direction: Read each item carefully. Choose the letter most appropriate for each of the given statements. (30 pts.)
    1. It is the most popular materials used for tools and equipment, but it is more expensive.
    a. Aluminum b. Stainless c. Plastic d. Wood
    2. A must to all types of kitchen tasks, from feeling an onion and slicing carrots, often referred to as cooks or chef's tools.
    a. spatula b. scraper c. chopping board d. kitchen knife
    3. A kitchen tool which is specifically designed for pulping garlic for cooking.
    a. garlic presser b. knife c. measuring cups d. peeler
    4. It is used for turning food items.
    a. soup ladle b. baster c. flipper d. colander
    5. A more complicated tool that may refer to a small electrical appliance.
    a. grater b. equipment c. dredgers d. funnels
    6. It is used to measure solid and dry ingredients.
    a. roasting tools b. measuring cups c. kitchen shears d. colander
    7. This is used to measure small quantities of ingredients.
    a. measuring spoon b. measuring cups c. potato masher d. scraper
    8. Essential utensil for various tasks from cleaning vegetables, straining pasta or tin content.
    a. colanders b. cutting boards c. teflon d. scraper
    9. A special coating apply to the inside of some aluminum that helps food from not sticking to the pan.
    a. Teflon b. plastic c. wooden d. baster
    10. A kitchen essentials used for creaming, stirring and mixing that made of a hard wood.
    a. wooden spoon b. measuring cups c. scraper d. grater
    11. It is the most popular, lightweight, attractive and less expensive materials for
    kitchen.
    a. stainless b. aluminum c. plastic d. ceramics
    12. it is greatly durable and cheap material of kitchen utensils but may not last long.
    a. plastic b. ceramics c. flipper d. whisks
    13. A rubber or silicon tools to blend or scrape the food from the bowl.
    a. grater b. spatula c. scraper d. ceramics
    14. it is used to measure heat intensity.
    a. temperature scale b. measuring cups c. thermometer d. measuring spoon
    15. It is used to shred, slice, and separate foods.
    a. baster b. grater c. whisks d. flipper
    16. Which of the following is a substance used to destroy germ and diseases?
    a. stacks b. disinfectant c. infestation d. cleaning
    17. It is the process of reducing number of harmful organisms to safe level on food contact services
    a. sanitizing b. cooking c. frying d. drying
    18. This is the removal of visible soil from the food.
    a. pedestal b. cleaning c. cooling d. sanitizing
    19. A room especially set apart and containing the necessary utensils for cooking food.
    a. kitchen b. dining c. garden d. bedroom
    20. It is an imaginary line drawn from each of the three primary work stations in the kitchen and avoid traffic flow problems.
    a. work flow b. work triangle c. work centers d. work station
    21. This means doing the job in the easiest, simplest and quickest way.
    a. work simplification b. work centers c. work flow d. work triangle
    22. This kitchen shape is one of the most flexible and most popular, providing a compact triangle.
    a. U-shaped kitchen Option b. G-shape kitchen c. L-shape kitchen d. Island
    23. This style of kitchen makes the most out of the smaller space.
    a. gallery kitchen b. island option c. single wall kitchen d. U-shaped kitchen
    24. Which of the following types of kitchen is designed for homes or apartments because it offers a very open and airy feel?
    a. single wall kitchen b. gallery kitchen c. U-shaped kitchen d. L-shape
    25. This is a poisonous substance that makes u sick.
    a. toxin b. hazard c. molds d. bacteria
    26. Which of the following is caused by touching exposed electrical wire or a piece of electrical
    equipment which is not grounded properly.
    a. electroshock b. grounded c. burned d. none of the above
    27. This is a situation that could be dangerous to people in the workplace.
    a. risks b. hazards c. fighting d. working
    28. The science and practice of maintaining clean and healthy conditions of food production so that the food served to customers
    cannot make him ill.
    a. washing b. sanitation c. cleaning d. inspection
    29. These are living cells so small that they can only be seen in a microscope.
    a. bacteria b. molds c. microorganisms d. fungi
    30. It is also a microorganism that has "furry" growth often found on spoiled food.
    a. molds b. microorganism c. bacteria d. fungi

    You might also like