_______1. A unit of measure which means pound.
A. bu B. kg C. lb D. oz
_______2. A unit of measure which means tablespoon.
A. c B. t C. tsp D. T
_______3. A unit of measure which means ounce.
A. bu B. kg C. lb D. oz
_______4. The following are approved chemical sanitizers except _____.
A. Chlorine B. detergents C. Iodine d.quaternary ammonium
_______5. The following are safety measures in the use of tools and equipment except.
A. Handle fragile tools with care. C. Store tools and equipment in a clean dry
place
B. Repair broken tools immediately. D. Most food service accident happen in the
kitchen.
_______6. The following are helpful tips to have efficient cooking equipment; which of the following is
not one of them?
A. wash the beaters and bowls after use C. remove the grates before cleaning the
oven
B. clean the burners with a dry brush/cloth D. remove and wipe food particles from the
range
_______7. This common household product is another natural cleaning powder, and like baking soda
(but stronger) acts as a kitchen disinfectant and stain remover.
A. Baking Soda B. Borax C. Lemon Juice D. Vinegar
_______8. Can be used to scrub surfaces in much the same way as commercial abrasive cleaners.
A. Baking Soda B. Borax C. Lemon Juice D. Vinegar
_______9. What should be done when using vinegar as a natural cleaning material?
A. Mix 1/2 cup of borax in 1 gallon of water.
B. Mix 1 cup olive oil with 1/2 cup lemon juice.
C. Mix 1-part water to 1-part vinegar in a clean spray bottle.
D. Mix 2 tablespoons of liquid soap, 2 tablespoons of borax into 2 cups of water.
_______10. The following are pointers on storing tools and equipment, except _______.
A. have a designated place for each kind of tools
B. reduces overall tool cost through maintenance
C. put frequently used items in conveniently accessible locations
D. label the storage cabinet or place correctly for immediate finding
_______11. It is done using heat, radiation, or chemicals.
J
A. Cleaning B. Sanitizing C. Testing D. Washing
_______12. It is used to routinely wash tableware, surfaces, and equipment.
A. Abrasive Cleaner B. Acid Cleaner C. Detergent D. Solvent Cleaner
_______13. A chemical sanitizer that forms brown color that indicates strength.
A. Chlorine B. detergents C. Iodine D. quaternary ammonium
_______14. The process of removing food or dirt from the surface of dishes and tables.
A. Cleaning B. Sanitizing C. Testing D. Washing
_______15. Which of the following is not being used as heat method in sanitizing?
A. use of chlorine B. use of hot air C. use of hot water D. use of steaming
II - Give the equivalent of the following measurement.
_______16. 2 cups: _______ tbsp.
A. 4 B. 8 C. 16 D. 32
_______17. 1 stick of butter: _______ cup
A. 1/4 B. 1/2 C. 1 D. 2
_______18. 1 tablespoon: ______ teaspoons
A. 1 B. 2 C. 3 D. 4
_______19. 1 cup: _______ ounces.
A. 4 B. 8 C. 16 D.
32
_______20. 1 cup: _______ tablespoon.
A. 4 B. 8 C. 16 D. 32
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