Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF NUEVA ECIJA
Brgy. Rizal, Santa Rosa, Nueva Ecija, 3101
Tel. No (044) 940 3121

PERTINENT
PAPERS
of
AMY AMBALINA MARIANO
TEACHER 1 APPLICANT

(JUNIOR HIGH SCHOOL)

 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF NUEVA ECIJA
Brgy. Rizal, Santa Rosa, Nueva Ecija, 3101
Tel. No (044) 940 3121
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF NUEVA ECIJA
Brgy. Rizal, Santa Rosa, Nueva Ecija, 3101
Tel. No (044) 940 3121

Name:_________________

Grade&Section:__________
Date:_______________
Score:_______________

THIRD PERIODICAL TEST IN TLE 7

I. Directions: Read carefully the following questions and encircle the letter of the correct answer.
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF NUEVA ECIJA
Brgy. Rizal, Santa Rosa, Nueva Ecija, 3101
Tel. No (044) 940 3121

1. It is the most popular, lightweight, attractive and less expensive materials of kitchen utensils and equipment.
A. Aluminum C. Plastic or Hard Rubber
B. Glass D. Stainless steelk

2. It is used to measure solids and dry ingredients.

A. Garlic presser C. Measuring spoon
B. Grater D. Scraper

3. These materials turns into dark when used with alkalis, such as potatoes, beets, carrots and other vegetables
A. Aluminum C. Ceramic
B. Cast Iron D. Glass

4. A more complicated tool that may refer to a small electrical appliance.

A. Equipment C. Materials
B. Hardware D. Tools

5. A must for all types of kitchen task, from peeling an onion and slicing carrots, to carving a roast or turkey often referred to as
cook’s or Chef’s tools.
A. Garlic presser C. Knife
B. Grater D. Scraper

6. Which of the following tools is not used for cutting?

A. French Knife C. Shears
B. Peeler D. Flipper

7. Johnel is transferring the oil into a bottle from a bowl, which of the following tools is appropriate to use to prevent spilling?
A. Ladle C. Measuring cup
B. Funnel D. Mixing bowl

8. Kent is preparing for creamy mashed squash, what is the best tool to be used to mash the squash?
A. Garlic press C. Wooden spoon
B. Potato smasher D. Whisk

9. What tool is used for a better grip in deep prying?

A. Flipper C. Wooden spoon
B. Serving spoon D. Serving tong

10. Which of the following cooking tools is used for cooking soup or stew?
A. Double broiler C. Saucepan
B. Stockpot D. Skillet fry pan

11. A special coating to the inside of some aluminum or steel pots and pans that helps food from not sticking to the pan
A. Grater C. Teflon
B. Measuring spoon D. Scraper

12. This is used in measuring flour, fat and sugar.

A. Measuring spoon C. Measuring cup
B. Household Scale D. Glass measuring Cup

13. Analogy: Knives is for cutting, stockpot is for ________________.

A. Cutting C. Cooking
B. Measuring D. Preparing

14. Which of the following tools is used to grab and transfer food items, poultry or meat portions to a serving platter, hot deep
fryer, and plate?
A. Service Tray C. Serving Tongs
B. Serving spoon D. Soup Ladle

15. This is used to measure smaller quantities of ingredients.

A. Garlic presser C. Measuring spoon
B. Grater D. Scraper

16. In order to slow down the bacterial growth of food, we place food items inside the ____________________.
A. Blender C. Refrigerator
B. Oven D. Pressure Cooker

17. Aling Juana wants to drain fruits after washing it, what tool should she used?
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF NUEVA ECIJA
Brgy. Rizal, Santa Rosa, Nueva Ecija, 3101
Tel. No (044) 940 3121

A. Colander C. Oven
B. Ladle D. Refrigerator

18. How to check the accuracy of the weighing scale?

A. See to it that the arrow is pointed at zero when it is empty.
B. The arrow must be in zero if there is a food item on top of it.
C. The arrow must not be in zero when the weighing scale is empty.
D. Place the food item on top of it to see if the hand is pointed at zero

19. It is a machine used to seal the can top to the can body in a manner that is totally water/air proof.
A. Can Sealer C. Oven
B. Gas range D. Impluse Sealer2

20. These devices are important in food processing to measure the temperature of the raw material, either in its coldness or
freshness or the degree of high and low pressure.
A. Refractometer C. Salinometer
B. Refrigerator D. Thermometer

21. Analogy: Knives are for cutting, stockpot is for ________________.

A. Cutting C. Measuring
B. Cooking D. Preparing

22. This equipment is used to soften the meat rapidly.

A. Kettle C. Pressure Cooker
B. Oven D. Sauce Pot

23. Which of the following statement is incorrect?

A. Wash knife in a running water.
B. Use weighing scale for weighing small quantities.
C. Drain off the sauce, fats and juices before washing utensils.
D. Check and calibrate tools and equipment before and after using it.

24.It is used to cut and slice ingredients for food processing.

A. Blender C. Kitchen Knife
B. Cutting board D. Peeler

25.The following are the reasons why do you need to check and calibrate tools and equipment before, during and after using
them, which is not included?
A. To determine defective machine parts.
B. To be familiar with parts and functions.
C. To make sure the equipment are in good condition.
D. To perform troubleshooting activities after washing it.

26. Juan is asked to clean and sanitize their stove, what should be his first step?
A. Remove all the burnt sediments and wipe grease from top of it.
B. Scrape grease from cracks, opening and hinges.
C. When cool, wash top of the stove.
D.Scrub with a cleanser cloth.

27. Which of the following instrument is used for measuring the salinity of brine solution?
A. Refractometer C. Thermometer
B. Salinometer D. Weighing Scale

28. Why do we need to clean and sanitize?

A. To prevent from overspending.
B. To maintain the number of microorganisms.
C. To check the accuracy of the measuring instruments.
D. To get rid off the number of microorganisms on surfaces where food comes in contact.

29.Ana is selling home-made longanisa, she packages and seals it using _______________________.
A. Can Sealer C. Refractometer
B. Impulse Sealer D. Salinometer

30. Which tool must be used when you are measuring vanilla?
A. Measuring cup C. Sauce pot
B. Measuring spoon D. Salinometer

31. Sanitizing is done to reduce _______________.

 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF NUEVA ECIJA
Brgy. Rizal, Santa Rosa, Nueva Ecija, 3101
Tel. No (044) 940 3121

A. dirt particles C. microorganisms

B. drying time D. platelets

32. An approved chemical for sanitizing contact surfaces and equipment is_______________.
A. chlorine C. mercury
B. iodine D. zinc

33.The following must be cleaned and sanitized except____

A. bread C. food preparation surfaces
B. utensils D. clean in place equipment

34. To prevent__________ of food, cleaning supplies, equipment and chemicals should be stored separately and well away
from food, dishes, utensils and food contact surfaces.
A. burning C. freezing
B. contamination D. rotting

35. ____________ _________ are the two ways to sanitize surfaces and equipment in food service establishments.
A. Burger and fries C. Peanut butter and jelly
B. Chemicals and heat D. Soda and pop

36. The step that removes harmful microorganisms on food contact surface is called_______.
A. brushing C. scratching
B. sanitizing D. scrubbing

37. ___________ refers to the removal of food residue, grease and dirt.
A. Cleaning C. Eating
B. Drying D. Shining

38. Sanitizing and ______ are critical to food safety in food service operations.
A. cleaning C. putting away
B. painting D. shaving

39. After sanitizing, dishes should always be__________ dried.

A. air C. towel
B. speedy D. vacuum

40 Cleaning involves removing food residues, dirt and ___________.

A. Apron C. shirt
B. grease D. shoes

II. Directions: Write your GIVEN NAME if the statement is correct. Otherwise write your SURNAME if it is incorrect. Write
your answer on the space provided.

___________1. The right cleaning agent must be selected because not all cleaning agents can be used on food contact
surfaces.
___________2. Sanitizing is done using heat, radiation or chemicals.
___________3. In abrasive cleaners, if this is not properly cleaned, food that comes into contact with these surfaces could
become contaminated.
___________4. Steam, hot water and hot air are the cleaning agents.
___________5. Chlorine, iodine, or quaternary ammonium are the chemicals that can be used in sanitizer testing.
___________6. Before you sanitize the item, you must first wash it properly.
___________7. Cleaned items must be exposed to the temperature of 165oF (74oC) for at least 30 seconds.
___________8. The three factors that must be considered in chemical sanitizers are concentration, temperatures, and contact
time.
___________9. Cold water is the most common method used in restaurants.
___________10. Detergents are also called degreasers.

III. ESSAY (10pts.) Write your answer on the space provided.

Why do we need to clean and sanitize all the kitchen tools?

____________________________________________________________________________________________________
____________________________________________________________________________________________________
____________________________________________________________________________________________________
____________________________________________________________________________________________________
____________________________________________________________________________________________________
____________________________________________________________________________________________________
__________________________________________________.
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF NUEVA ECIJA
Brgy. Rizal, Santa Rosa, Nueva Ecija, 3101
Tel. No (044) 940 3121

GODBLESS! :)

MARIE JOY V. MORALES

Teacher