TLE Grade 7 Summative Test 2

Which of the following tools is used to grate, shred, slice, and separate foods like carrots and cheese?

• knife

• chopper

• peeler

• grater

Which is the most effective way to prevent cross-contamination in the kitchen?

• Using the same cutting board for raw meat and vegetables

• Separating raw meat from other food items

• Washing hands only before handling cooked food

• Sharing utensils between different food items

What is the main goal of green hospitality in sustainable development?

• To increase profits

• To minimize environmental impact and promote eco-friendly practices

• To reduce guest satisfaction

• To expand market reach

These are foods that can become unsafe or spoil quickly if not refrigerated or frozen.

• perishable foods

• nonperishable foods

• frozen foods

• unfrozen foods

This kitchen layout uses three walls or counters to maximize space in the kitchen.

• L-shaped

• Island

• Galley

• U-shaped

What type of cookware uses steam as a heat source to melt or cook food?

• pressure cooker

• skillet

• double broiler

• frying pan

This kitchen layout is bound by two counters to keep the kitchen free of outside traffic.

• L-shaped

• Island

• Galley

• G-shaped

Why is food safety important in a food service establishment?

• Protects the reputation of your food service establishment.

• Satisfies our moral obligation to protect the lives and health of our customers.

• Makes our employees proud.

• All of the above

What is the purpose of a cutting board in the kitchen?

• To heat food slicing

• To provide a protective surface for cutting

• To serve food

• To store food

Which of the following are common errors related to food handling that can contribute to foodborne illness?

• Cooking food at low temperatures

• Reheating food thoroughly before consumption.

• Cross-contamination between raw and cooked foods.

• Storing cooked food in airtight containers