Grade 8 Quarter 2: Summative 1

1. A heavy two-pronged fork with a long handle.

• Casserole

• Cooks Fork

• Food Tongs

• Wooden Spoon

2. A tube or pipe that guides the liquid and powder into a small opening container.

• Can opener

• Cook Tongs

• Funnel

• Syringe

3. An instrument that measures the salinity of a solution.

• A. pH Meter

• B. Hydrometer

• C. Salinometer

• D. Refractometer

4. An instrument used to measure the relative density of liquids.

• A. pH Meter

• B. Hydrometer

• C. Salinometer

• D. Refractometer

5. The following are the tips for cleaning & sanitizing equipment, EXCEPT;

• A. Implement a cleaning schedule

• B. Once a year, wash all removable parts

• C. Clean as you go

• D. Use non-abrasive cleaners

6. It involves the use of a chemical agent to reduce the number of bacteria to safe levels.

• A. Calibrating

• B. Cleaning

• C. Processing

• D. Sanitizing

7. The following are the general rules in cleaning equipment, EXCEPT;

• A. Clean in a non-ventilated area.

• B. Gas source must be turned off.

• Make sure that the power supply is turned off

• D. Proper protective clothing must be worn.

8. What is the correct proportion of a sanitizing solution?

• A. 1 liter of water plus 1 cup of bleach

• B. 1 liter of water plus 1 teaspoon of bleach

• C. 1 gallon of water plus 1 cup of bleach

• D. 1 gallon of water plus 1 teaspoon of bleach

9. Which is the best tip in cleaning & sanitizing tools?

• A. Always label the cleaning tools.

• B. Store the chemicals within your reach.

• C. Sanitizers work best at proper dilution.

• D. Pre-cleaning and main cleaning can be combined in heavy contamination.

10. There are 4 steps in cleaning tools and utensils. Which of the following is the third step?

• A. Removing the loose dirt

• B. Rinsing with warm potable water.

• C. Washing with hot detergent.

• D. Rinsing with warm, potable water.