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2026 TLE 7-C

Total questions: 9

Worksheet time: 5mins

Name
Class
Date
1.

Monina wants to store fresh meat to keep it from spoiling. Which kitchen equipment should she use?

a)

Cabinet

b)

Oven

c)

Refrigerator

d)

Frying pan

2.

Mia just boiled pasta for her sister’s 6th birthday. She needs to separate the pasta from hot water safely. Which kitchen tool should Mia use to safely drain the water from pasta?

a)

Frying pan

b)

Colander

c)

Mixing bowl

d)

Spoon

3.

You're planning a vacation with your family, and you're considering a type of transportation that offers both travel and entertainment. This option provides various activities on board, such as swimming pools, theaters, and restaurants, while taking you to different destinations over several days. What type of vehicle would you most likely use for this type of vacation?

a)

Car

b)

Cruise

c)

Submarine

d)

Airplane

4.

Jarren was assigned by his manager to assist hotel guests with their needs from check-in to check-out. Which of the following is Jarren’s work in the hotel?

a)

Hotel Assistant Manager

b)

Travel Consultant

c)

Cruise Agent

d)

Guests Services Manager

5.

On a cruise ship, children can join art workshops, play in game rooms, and attend magic shows organized by the ship. This scenario best illustrates which scope of hospitality?

a)

Food and Beverage Services

b)

Recreation and Entertainment

c)

Accommodation

d)

Travel Service

6.

Lorna became sick after eating food that was contaminated with harmful bacteria. What type of illness occurs when someone becomes sick from eating contaminated food?

a)

Common cold

b)

Foodborne illness / Food poisoning

c)

Flu

d)

Allergic reaction

7.

During a food safety training, a chef explains a system used to identify hazards, monitor critical points in food preparation, and take corrective actions to ensure food safety. Given this description, what does the acronym HACCP stand for, and why is each component important in preventing foodborne illnesses?

a)

Hazard Analysis and Critical Control Points – it helps identify and control potential food hazards

b)

Health and Cooking Control Procedures – it ensures proper cooking

c)

Hazard Assessment and Clean Cooking Plan – it focuses only on cleaning

d)

Hygiene and Cooking Control Policy – it applies only to employee hygiene

8.

Sofia was tasked to conduct daily activities at sports complexes and recreational facilities with gyms, pools, and activity rooms. Which of the following career opportunities does Sofia belong to?

a)

Café Manager

b)

Sport Center Manager

c)

Hotel Assistant Manager

d)

Activity Manager

9.

After using a frying pan for cooking, Julia notices stubborn burnt-on food stuck to the surface. She wants to remove it effectively without leaving residue. Which cleaning material should Maria use to remove the burnt-on food?

a)

Detergent

b)

Acid cleaner

c)

Abrasive cleaner

d)

Solvent cleaner