Question 1

What cleaning agent is used to get stubborn soils out of used pots and pans?

Accepted Answer

a. Abrasive

Answer

b. Acid cleaner

Answer

c. Detergent

Answer

d. Solvent cleaner

Question 2

When it comes to cleaning and sanitizing, how can you tell the difference?

Accepted Answer

a. Cleaning is the act of safely and successfully eliminating undesired things such as dirt, germs, and other impurities, whereas sanitizing is accomplished by the use of heat, radiation, or even chemicals.

Answer

b. Cleaning involves the use of a powerful chemical agent to remove food, soil, or other contaminants in order to prevent the spread of infectious diseases, whereas sanitizing consists of the use of heat and chemicals, which are more routinely utilized in most restaurants and other food establishments.

Answer

c. Sanitizing safely and effectively removes unwanted substances such as dirt, bacteria, and other pollutants, whereas cleaning is done with heat, radiation, or even chemicals.

Answer

d. Sanitizing is eradicating remaining foods and other types of filth from a dish, glass, or cutting board surface. At the same time, cleaning reduces the number of microorganisms on the clean surface to acceptable levels.

Question 3

Ana has a difficult time getting stubborn soils off of used pots and pans. It is unresponsive to the many cleaning solutions she employs. How would you suggest that she handle her situation if you were to assist her?

Accepted Answer

c. Useabrasives which are capable to remove heavy accumulations of soil that are difficult to remove with detergents, solvents, and acids.

Answer

d. Useacid cleaners that can remove mineral deposits and other soils that detergents can not eliminate through the scale in washing machines and steam tables.

Answer

a. Usesolvent cleaners which are referred to as degreasers are used on surfaces where grease has burned on.

Answer

b. Usedetergents that are cleaning agents, solvents, or any substance used to wash table wares, surfaces, and equipment.

Question 4

How many part/s of vinegar should be mixed in a part of water for cleaning kitchen utensils and surfaces?

Accepted Answer

a. 1 part

Answer

d. None of the above

Answer

b. 2 parts

Answer

c. 3 parts

Question 5

Which of these is the most used sanitizer in Food Processing?

Accepted Answer

a. chlorine

Answer

d. calcium chloride

Answer

b. vinegar

Answer

c. sodium chloride

Question 6

How will you prepare a sanitizing solution for kitchen equipment?

Accepted Answer

b. dilutes 54 ml of chlorine in 5 gallons of water

Answer

d. dilutes 10.8 ml of chlorine in 5 gallons of water

Answer

c. dilutes 125 ml of chlorine in 5 gallons to water

Answer

a. dilutes 27 ml of chlorine in 5 gallons of water

Question 7

Mrs. Fernandez divided home responsibilities among her children. Maria is in charge of cleaning the house, Jose is in charge of cooking their lunch, and Anita is in charge of doing the dishes. How will Anita use correct dishwashing procedures to complete her duty in a timely and efficient manner? Assist her by putting the following techniques/steps in the proper order.

I. Air-dry

II. Rinse

III. Scrape the left-over food

IV. Pre- rinse

V. Wash

I. Air-dry

II. Rinse

III. Scrape the left-over food

IV. Pre- rinse

V. Wash

Accepted Answer

c. III, IV, V, II, I

Answer

d. III, II, IV, V, I

Answer

b. I, III, V, IV, II

Answer

a. I, II, III, IV, V

Question 8

Which of the following statements should be avoided when doing the dishes?

Accepted Answer

c. Wash greasy pots and pans first, before glassware.

Answer

a. Adding a tablespoon of baking soda to soapy water will soften hands while cutting grease?

Answer

d. Wash the lightest soiled items first.

Answer

b. Dishes can be washed easily if you keep them under the water while scrubbing them for particles to lift away.

Question 9

The removal of residual food soils from equipment surfaces is based on the manipulation of the basic cleaning factors. This refers to ____________.

Accepted Answer

b. Cleaning cycle

Answer

d. Scrape and pre-rinse

Answer

c. Sanitize

Answer

a. Acid rinse

Question 10

While organizing kitchen cabinets, distinguish the unsafe conduct.

Accepted Answer

d. Take a step back after two shelves are done. Do not ask someone else to look at what you’ve done.

Answer

b. Remove all the tools, utensils, and equipment. Then scrub shelves with soapy water.

Answer

c. Take a cabinet full of glasses and arrange them up by color.

Answer

a. Place the tools you reach most often and make sure it gets a position that’s easy to reach.

Question 11

Which of the following hygienic procedures for equipment and tool storage does not belong?

Accepted Answer

b. Check pans and ingredients for foreign materials during food preservation

Answer

d. Stored in clean storage areas.

Answer

a. Always store utensils dry, clean, and in good condition.

Answer

c. Set pans and cover upside-down

Question 12

What process makes use of radiation, heat, or chemicals?

Accepted Answer

c. sanitizing

Answer

b. cleaning cycle

Answer

d. sanitation

Answer

a. cleaning

Question 13

Which of the following scenarios is the best for good housekeeping practice?

Accepted Answer

b. Developing and implementing a cleaning program on a regular basis.

Answer

c. Every other day, empty the garbage container.

Answer

d. Using sanitizing and disinfecting materials imported from other countries.

Answer

a. Before and after leaving the room, spray an air freshener.

Question 14

Examine the options below. Which of the following is the correct order for dishwashing?

Accepted Answer

b. Glassware, Silverware, Chinaware, Utensils

Answer

a. Chinaware, Utensils, Silverware, Glassware

Answer

d. Utensils, Silverware, Glassware, Chinaware

Answer

c. Silverware, Chinaware, Glassware, Utensils

Question 15

Which of the following is not advised for storing and securing chemicals and cleaning agents?

Accepted Answer

d. When not in use, the storage room should be maintained secure and open.

Answer

c. The dates "used by" and "manufactured by" are clearly visible.

Answer

a. Chemicals and other cleaning agents are clearly labeled, with information about their substance and application.

Answer

b. Moisture-resistant and corrosive storage containers should be used.

Question 16

When it comes to cleaning agents, what should you avoid?

Accepted Answer

c. Mix chemicals for any reason.

Answer

b. Have knowledge of basic first aid.

Answer

a. Ensure adequate ventilation

Answer

d. Wear protective eye and face wear.

Question 17

Which of the following are the ways to ensure the cleanliness of the kitchen?

Accepted Answer

d. Use the rubbish bin without the lid to keep odors out that attract flies and other insects.

Answer

c. Change the dishcloth you wipe surfaces with, every hour.

Answer

b. Don't leave dirty crockery and pans to fester where they can attract harmful bacteria.

Answer

a. Remove unnecessary clutter from surfaces.

Question 18

Which kitchen facilities belong to the kitchen premises that requires cleaning and sanitizing?

Accepted Answer

d. all of the above

Answer

c. Tables surfaces

Answer

b. Countertops

Answer

a. Floor

Question 19

Which of the following safety measure is not true when using cleaning agents?

Accepted Answer

b. Have worn disposable gloves

Answer

d. Have worn protective eye and face wear

Answer

c. Have worn suitable footwear

Answer

a. Have knowledge of basic first aid

Question 20

The following are the ways to ensure the cleanliness of the kitchen, except one?

Accepted Answer

c. Change the dishcloth you wipe surfaces with, every hour.

Answer

d. Use the rubbish bin without a lid to keep odors out that attract flies and other insects.

Answer

b. Wash and disinfect your rubbish bin once a month.

Answer

a. Use one chopping board when slicing different kinds of food.

Question 21

Which of the following is the proper order/steps for cleaning kitchen premises?

1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining

chemical solution and food soil residues.

2. Remove residual food soils from equipment surfaces

3. Scrape and Pre-rinse

4. Rinse all equipment surfaces with a sanitizing agent

Accepted Answer

c. 3 2 1 4

Answer

b. 3 1 4 2

Answer

a. 2 4 13

Answer

d. 1 2 3 4

Question 22

You have been given the responsibility of cleaning your kitchen. What steps must you take to ensure that your property is properly disinfected?

1. Preliminary cleaning is required

2. Apply the solution to the hand, non-porous surface thoroughly wetting it with cloth, mop,

and sponge. The treated surface must remain wet for 10 minutes. Wipe with a dry cloth.

3. Sponge on the mop or allow to air dry.

4. Use a spray device for spray application Spray 6-8 inches from the surface, and rub

with a brush, sponge, or cloth. Avoid inhaling sprays.

5. Rinse all surfaces that come in contact with food such as exterior appliances,

tables, and stovetops with potable water before rinsing.

Accepted Answer

b. 2,3,4,5,1

Answer

a.5,4,3,2,1

Answer

d. 4,3,2,5,1

Answer

c. 1,2,3,4,5

Question 23

Your younger relative was eating in the kitchen when he drank poison by accident. How do you administer first aid to her?

Accepted Answer

d. Remove anything left in your younger relative's mouth and drink a modest amount of water or milk right away.

Answer

a. Allow him to drink two glasses of water or whatever fruit juice he desires.

Answer

b. Before administering anything, read the labels of the toxic material properly.

Answer

c. Give him a tablespoon of sugar or something sweet to eat.

Question 24

What treatment will you provide if a person has been exposed to hazardous gasses, such as carbon monoxide?

Accepted Answer

a. Anything left in your mouth should be sucked out.

Answer

d. Remove all clothing and continuously saturate the body with tapwater.

Answer

c. For unintentional poisoning, read the label and follow the directions

Answer

b. As soon as possible, get him or her outside in the fresh air

Question 25

Which of the following tools is used to measure dry ingredients?

Accepted Answer

a. Measuring cup

Answer

c. Measuring glass

Answer

d. Measuring scale

Answer

b. Measuring spoon

Question 26

Which tool is used to scrape off the contents of bowls?

Accepted Answer

c. Rubber scraper

Answer

a. Spatula

Answer

b. Channel knife

Answer

d. Chopping board

Question 27

For the forthcoming Nutrition Month event, Mrs. Cruz, your TLE teacher, has assigned you to bring a kitchen knife that is used to chop, dice, or mince food. What kind of knife are you going to bring?

Accepted Answer

c. French knife

Answer

b. Ceramic knife

Answer

d. Serrated knife

Answer

a. Butcher knife

Question 28

You're in the store when you get the sudden urge to make an appetizer for your family. When cooking, you'll need to measure little amounts of liquid or dry ingredients in a variety of sizes, such as teaspoons and tablespoons. What are the best kitchen tools to purchase?

Accepted Answer

a. Measuring spoon

Answer

c. Slotted spoon

Answer

b. Serving spoon

Answer

d. Wooden spoon

Question 29

Mica and Ariel are about to cook their favorite pastry when Micasuddenly forgets the name of the kitchen utensil made of silicone that is used to combine the ingredients in the bowl. What kitchen tools would you choose if you were Mica?

Accepted Answer

a. Rubber scraper

Answer

d. Zester

Answer

c. Wire whisk

Answer

b. Spatula

Question 30

Which of the following appetizers are made up of small pieces of bread or crackers with highly seasoned fillings and can be eaten in one or two bites?

Accepted Answer

b. canapes

Answer

a. antipasto

Answer

d. relishes

Answer

c. hor d’oeuvres

Question 31

Which of the following appetizer served with a base made up of relishes salty tart or crisp food as appetizers; such as fish pickles, olives, celery, sausage, and cheese?

Accepted Answer

c. hor d’oeuvres

Answer

b. canapes

Answer

d. relishes

Answer

a. antipasto

Question 32

Carrots and lettuce, along with green olives, peanuts, and chips, make up this type of appetizer.

Accepted Answer

d. Relishes

Answer

c. Canapés

Answer

b. Salad

Answer

a. Cocktail

Question 33

What canapés do components include crackers, biscuits, bread croutons, and chips as examples?

Accepted Answer

a. base

Answer

d. spread

Answer

b. filling

Answer

c. garnish

Question 34

How can you determine the difference between a cold and hot Hors d’eouvres appetizer?

Accepted Answer

b. a. Cold Hors d’eouvres appetite stimulates appetite, and therefore should always be served at the first course on the menu, whereas Hot Hors d’eouvres appetizers are served between the soup and fish course.

Answer

a. None of the above

Answer

c. Cold Hors d’eouvres appetizers are served after the main dish, whereas Hot appetizers served at the first course on the menu

Answer

a. Cold Hors d’eouvres appetizer served between the soup and fish course, whereas Hot Hors d’eouvres appetizer served at the first course on the menu

Question 35

Which of the following temperature ranges is usually used when serving an appetizer?

Accepted Answer

c. hot and cold

Answer

d. hot and warm

Answer

b. fresh and chill

Answer

a. dry and frozen

Question 36

Your sister will be celebrating her 18th Birthday, you were asked by your mother if you could help her to make an appetizer for the party. You excitedly answered yes because you just finished studying about it. Arrange the following steps/ procedures in chronological order for preparing cocktails and relishes.

RELISHES

1. Cut into a stick or other attractive bite-size shapes

2. Hold vegetables for a short time in ice water to become crisp.

3. Serve with dips

4. Arranged vegetables in crushed ice to maintain crispiness

5. Select fresh vegetables

Accepted Answer

c. 5,1,2,4,3

Answer

d. 1,5,2,3,4

Answer

a. 2,4,3,1,5

Answer

b. 3,4,1,2,5

Question 37

Your sister will be celebrating her 18th Birthday, you were asked by your mother if you could help her to make an appetizer for the party. You excitedly answered yes because you just finished studying about it. Arrange the following steps/ procedures in chronological order for preparing cocktails and relishes.

COCKTAILS (Oyster and Clam Cocktails)

1. arrange on flat plates, preferably on a bed of ice.

2. open fresh oysters and clams on the half shell

3. provide a lemon wedge

4. place cocktail sauce in a small cup in the center or at the side of the plate

Accepted Answer

a. 2,1,4,3

Answer

b. 2,4,3,1

Answer

c. 1,3,4,2

Answer

d. 4,1,2,3

Related quizzes

Related quizzes