Formative Assessment in TLE Grade 7 (BNHS)
Quiz by CID Office SDO Balanga
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- Q1
It is important that all kitchen tools and equipment must be sanitary. Define sanitary.
substance capable of destroying bacteria that causes food poisoning.
the process of removing unwanted smell, dust, dirt or stains.
the state of a food contact surface or utensil where it does not contain harmful microorganisms.
the surface of utensil that food normally comes into contact.
30s - Q2
The illustration and words shown below are related to the three-sink dishwashing method and the steps involved into it. Arrange the words listed below to form the correct order or procedure of this method.
WASH, SCRAPE, RINSE, SANITIZE, AIR DRY
AIR DRY, SANITIZE, RINSE, WASH, SCRAPE
SCRAPE, WASH, RINSE, SANITIZE, AIR DRY
WASH, SANITIZE, SCRAPE, AIR DRY, RINSE
30s - Q3
Three cups of water are needed to be mixed with the other ingredients in the pot. Name the most suitable measuring tool to be used for accuracy.
liquid measuring cup
measuring spoons
food scale
measuring cups
30s - Q4
Measuring spoons is used in measuring dry and liquid ingredients in small amount while liquid measuring cup is used in ____________________.
measuring dry and liquid ingredients in large amount.
measuring dry ingredients in large amount.
measuring liquid ingredient in large amount.
measuring liquid ingredients in small amount.
30s - Q5
Justify the need of placing the liquid measuring cup on a flat level surface when pouring the liquid.
to make sure it is accurate.
to monitor the consistency of the liquid.
to check the amount of bubbles present.
to keep the liquid from getting spoiled.
30s
