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CHAPTER TEST IN TLE

Total questions: 35

Worksheet time: 18mins

Name
Class
Date
1.

What utensil is used to transfer little or lots of cooked pasta to a waiting plate without a mess?

a)

pasta spoon or server

b)

serving spoon

c)

soup ladle

d)

two-tined fork

2.

It is used to level off ingredients when measuring and to spread frosting and

sandwich filling.

a)

scraper

b)

spatula

c)

serving spoon

d)

ladle

3.

It is a chamber or compartment used for cooking, baking, heating, or drying.

a)

skillet

b)

microwave oven

c)

oven

d)

toaster

4.

Which tool is used to chop, blend, mix, whip, puree, grate, and liquify all kinds of food?

a)

mixer

b)

beater

c)

juicer

d)

blender

5.

It is good for baking but not practical on top or surface cooking. You need

extra care in using it. What is it?

a)

teflon

b)

double broiler

c)

cast iron

d)

glass

6.

It is a Filipino dessert made primarily from coconut milk.

a)

cuchinta

b)

maja blanca

c)

palitaw

d)

sapin sapin

7.

Which kitchen is the most flexible and most popular as it provides with a compact triangle?

a)

Single Wall/Pullman Kitchen

b)

G-shaped kitchen

c)

L-shaped Kitchen

d)

U-shaped Kitchen

8.

This style kitchen makes easy for one cook to maneuver,

a)

Island option

b)

Corridor/Galley Kitchen

c)

U-shaped Kitchen

d)

G-Shaped Kitchen

9.

This kitchen shape is one of the most very flexible layout design.

a)

L-shaped Kitchen

b)

Corridor/Galley Kitchen

c)

Single Wall/Pullman Kitchen

10.

It adds color and flavoring to native delicacies.

a)

butter and margarine

b)

vanilla

c)

cheese

d)

cinamon

11.

The following are the advantage of quaternary ammonium compound, which one is disadvantage?

a)

Slow destruction of microorganism

b)

non-irritating

c)

odorless

d)

Colorless

12.

The process of removing food and other types of soil from a surface such as dish, glass or cutting board.

a)

cleaning

b)

sanitizing

c)

washing

d)

heating

13.

Factor that must be considered when using chemical sanitizer.

a)

steam

b)

radiation

c)

heat

d)

concentration

14.

A cleaning agent used to remove heavy accumulations of soil that are difficult to remove with detergents.

a)

acid cleaners

b)

Abrasive cleaner

c)

detergents

d)

iodine

15.

A kind of knives used to section raw meat, poultry and fish. It can be used as a clever to separate small joints or to cut bones.

a)

boning knife

b)

Chef's Knife

c)

butcher knife

d)

Citrus Knife

16.

If the recipe calls for sifted flour, sift the flour 2 or 3 times.

a)

TRUE

b)

FALSE

17.

Bend down to check the measurement of liquid ingredients. The reading of measurement in liquid ingredients must be on the eye level.

a)

TRUE

b)

FALSE

18.

Tap or shake the cup to level off the measurement of flour and other solid ingredients.

a)

TRUE

b)

FALSE

19.

Brown sugar is pack in the measuring cup before leveling off.

a)

TRUE

b)

FALSE

20.

In measuring the flour, fill the cup to overflowing and level-off with a spatula or with a straight edge knife

a)

TRUE

b)

FALSE

21.

Ingredients which measure by volume

and by weight demand standardized measuring

tools and equipment.

a)

TRUE

b)

FALSE

22.

Always check and calibrate timers/thermometers, scales and other measuring devices according to manufacturer’s manual before using.

a)

TRUE

b)

FALSE

23.

1/4 cup : 60ml

1/3 cup : ____ ml

a)

65 ml

b)

45 ml

c)

85 ml

24.

1 pound :16 oz

2 pounds : _____oz

a)

32 oz

b)

12 oz

c)

8 oz

25.

250 °F : 120°C

125 °F : _____°C

a)

70°C

b)

40°C

c)

60°C

26.

1,000 grams : 1 k

500 grams : _____ k.

a)

3/4 k

b)

1/4 k

c)

1/2 k

27.

A kitchen work triangle is formed by imaginary lines that connect the:

a)

sink, oven, range

b)

refrigerator, island, range

c)

sink, range, refrigerator

d)

island, refrigerator, and sink

28.

A fire action plan can help families be ready for a fire emergency. Plan an escape route, practice fire drills, and know what to do if a fire occurs.

a)

TRUE

b)

FALSE

29.

The first step to putting out a fire is:

a)

deprive of oxygen

b)

turn off the heat source

c)

use a fire extinguisher

30.

Cooking ranges, boilers and deep-fat fryers without fitted thermostats or emergency

cutoff valves to turn off.

a)

Protecting your property from fire

b)

Protecting your property from crime

c)

Protecting your staff and visitors from accidents

31.

Prepare a flood plan for your business.

a)

Legislation that may affect your business

b)

Protecting your staff and visitors from accidents

c)

Protecting your property from natural hazards

32.

Keeping the premises clean, tidy, congestion-free and well lit will go a long way to preventing most of this type of accident.

a)

Protecting your property from natural hazards

b)

Protecting your staff and visitors from accidents

c)

Protecting your property from crime

33.

Manufacturing and packaging standards should pass the regulatory board.

a)

Protecting your staff and visitors from accidents

b)

Legislation that may affect your business.

c)

Protecting your property from fire

34.

Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders.

a)

Protecting your property from crime

b)

Protecting your staff and visitors from accidents

c)

Legislation that may affect your business

35.

Only licensed electrical engineers should checked and inspect electrical installations and wirings.

a)

Protecting your staff and visitors from accidents

b)

Protecting your property from fire

c)

Protecting your property from crime