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1st PT Exam Review-RecoverySection

Total questions: 49

Worksheet time: 25mins

Name
Class
Date
1.

These are quite expensive than aluminum. Nowadays, people prefer to use this type of material for kitchen tools and equipment because it is rust proof and does not easily wear out compared to aluminum.

a)

Stainless Steel

b)

Aluminum

c)

Cast Iron

d)

Teflon

2.

Made from plastic or wooden materials. This is used for cutting vegetables or meat.

a)

Wooden Spoon

b)

Cutting Board

c)

Tongs

d)

Baster

3.

This are perfect for shredding cheese or vegetables for making salad.

a)

Kitchen Knives

b)

Cutting Boards

c)

Grater

d)

Kitchen Shears

4.

Is a special material used to coat aluminum and other steel pots and pans to avoid sticking the food on it.

a)

Cast Iron

b)

Teflon

c)

Aluminum

d)

Teflon

5.

Also known as 'Tablespoon' or 'teaspoon' and are designed to measure small amount of ingredients like salt.

a)

Measuring Cups

b)

Liter

c)

Measuring Spoons

d)

Spoons

6.

This is one of the most important equipment for food storage.

a)

Microwave Oven

b)

Refrigerator

c)

Turbo

d)

Blender

7.

Is the act of removing any unwanted substances or the process of making any surface free from contamination by bacteria.

a)

Cleaning

b)

Sanitizing

c)

Air Draying

d)

Rinse

8.

Is a chemical substance that is commonly used as a home and commercial cleaning agent.

a)

Abrasive Cleaner

b)

Acid Cleaners

c)

Detergents

d)

Solvent Cleaners

9.

To ensure safety after cleaning, the next step should be sanitizing the whole kitchen premises and food contact surfaces.

a)

Cleaning

b)

Sanitizing

c)

Air Drying

d)

Abrasive Cleaners

10.

Is a way of finding the size, quantity, or amount of something.

a)

Measurements

b)

Mark Up

c)

Cleaning

d)

Food Costing

11.

What are the abbreviations of cup?

a)

tbsp

b)

fl

c)

tsp

d)

C

12.

Find out how many teaspoons there are in three tablespoons, multiply 2x3 = _______.

a)

6

b)

9

c)

10

d)

12

13.

Find out how many tablespoons are there in four fluid ounces, multiply 4x2 = _______.

a)

9

b)

10

c)

12

d)

8

14.

What are the correct abbreviations of tablespoons?

a)

tsp

b)

C

c)

fl

d)

tbsp

15.

What are the correct abbreviations of teaspoons?

a)

tsp

b)

tbsp

c)

C

d)

fl

16.

Which of the following is an equipment?

a)

Microwave Oven

b)

Grater

c)

Colander

d)

Baster

17.

Among the following is an example of tools EXCEPT one.

a)

Kitchen Knives

b)

Wooden Spoon

c)

Cutting Board

d)

Detergents

18.

Also known as vegetable strainers are essential for various tasks from cleaning vegetables to straining pasta or tin contents.

a)

Colander

b)

Baster

c)

Funnels

d)

Graters

19.

It is used to fill jars made of various sizes of stainless steel, aluminum, or plastics.

a)

Kitchen Knives

b)

Baster

c)

Funnels

d)

Graters

20.

It is used periodically where grease has burned on.

a)

Acid Cleaners

b)

Abrasive Cleaners

c)

Solvent Cleaners

d)

Detergents

21.

Among are the following approved chemicals for sanitizing EXCEPT one.

a)

Iodine

b)

Chlorine

c)

Quaternary Ammonium

d)

Acid Cleaners

22.

Give the correct abbreviations of kilogram.

a)

gal

b)

kg

c)

C

d)

tsp

23.

What is the correct abbreviations of gallon?

a)

gal

b)

C

c)

kg

d)

fl

24.

What do you call of a price at which the products or services are sold to the purchased by the seller?

a)

Mark Up Percentage

b)

Mark- Up

c)

Selling Price

d)

Food Coasting

25.

Give the correct abbreviations of fluid ounces.

a)

fl or oz

b)

C

c)

gal

d)

kg

26.

A common sanitizer used by the restaurants.

a)

Stream

b)

Hot Air

c)

Chemical

d)

Hot Water

27.

It is purposely used for melting items such as butter and chocolate bars when baking.

a)

Double Boiler

b)

Funnels

c)

Baster

d)

Sharpening Steel

28.

Are used to measure liquid ingredients like milk, vinegar, and water.

a)

Dry Measuring Cups

b)

Liquid Measuring Cups

c)

Liter

d)

Weighing Scale

29.

Used to measure dry ingredient like flour and sugar.

a)

Dry Measuring Cups

b)

Liquid Measuring Cups

c)

Liter

d)

Weighing Scale

30.

The difference between the cost of production and labor and its selling price is __________.

a)

Actual cost

b)

Mark up

c)

Price

d)

Selling Price

31.

It is greatly durable and cheap material of kitchen utensils but may not last long.

a)

Plastic and hard rubber

b)

Stainless Steel

c)

Teflon

d)

Glass

32.

Limuel is preparing to cook pasta for spaghetti. What essential utensil for various tasks from cleaning to straining pasta has been used?

a)

Baster

b)

Can opener

c)

Dredger

d)

Colander

33.

This tool is used to measure dry ingredients such as flour and sugar?

a)

Glass

b)

Measuring spoon

c)

Measuring Cup

d)

Thermometer scale

34.

Corrosive to the skin is disadvantages of using chemical sanitizer with the use of _______?

a)

Quaternary Ammonium Compounds

b)

Chlorine

c)

Iodine

d)

None of the above

35.

What is the advantage of using Iodine as Chemical sanitizer?

a)

bacteria

b)

Non-toxic

c)

Odorless

d)

Forms Brown Color

36.

Cleaning the kitchen is important to keep looking its best. How many times should cleaning be done?

a)

Daily

b)

Weekly

c)

Monthly

d)

None of the above

37.

If 4 tablespoon is equal 60 ml. while 4 cups is 1 liter. How many liters of liquid ingredients if I need 8 cups?

a)

5

b)

4

c)

2

d)

3

38.

In using cups and spoon 1 cup is equal to 250 ml. while 2 cups is equal to how many ml?

a)

250 ml

b)

500 ml

c)

750 ml

d)

1000 ml

39.

If 2 cups = 500 ml. while 4 cups = ____ ml.

a)

500 ml

b)

250 ml

c)

300 ml

d)

1 liter or 1000 ml

40.

What is the meaning of OSH?

a)

Occupational Health and Safety

b)

Operational Health and Safety

c)

Optional Health and Safety

d)

Occasional Health and Safety

41.

Get the peso mark-up. Chicharon cost P25.00 and the selling price is P35.00. how much is the peso mark-up of chicharon?

a)

5.00

b)

10.00

c)

15.00

d)

20.00

42.

Get the selling price. The buying price of a mango is worth P20.00, and the peso mark-up is P3.00. How much is the selling price cost?

a)

4.00

b)

5.00

c)

3.00

d)

6.00

43.

The following are the safety tips in the kitchen premises, EXCEPT?

a)

Ware Personal Protective Equipment (PPE)

b)

Wearing expensive jewelry in kitchen premises

c)

Tie the hair during cooking

d)

Keep potholders nearby

44.

What ideas are relevant to biological hazards?

a)

Acids and fumes

b)

Electrical materials

c)

Bacteria and viruses

d)

Heavy workloads

45.

Which is a hazard that comes from heavy workloads and stress?

a)

Psychological hazard

b)

Chemical hazard

c)

Biological hazard

d)

Physical hazard

46.

General cleanliness in the workplace/kitchen area is important method of ______?

a)

Fire prevention

b)

Risk assessment

c)

Hazard control

d)

General repair

47.

This is a situation that could be dangerous to people in the workplace?

a)

Risks

b)

Hazards

c)

Fighting

d)

Working

48.

What does PPE stand for?

a)

Protective Personal Equipment

b)

Philippine Power Energy

c)

Personal Protective Equipment

d)

Philippine Physical Education

49.

The most common type of workplace accident, these can be easily and cheaply prevented in most cases and will often bring other benefits.

a)

Slips, Trips and Falls

b)

Fire Safety

c)

Electrical Faults

d)

Manual Handling/Lifting