This document contains a 25 question pre-test on kitchen tools, cooking equipment, cleaning methods and food safety. It includes multiple choice questions to identify various kitchen tools like spatulas, whisks and blenders. It also addresses proper cleaning techniques like using detergents, acid cleaners and abrasives. Questions cover food safety practices such as using separate cutting boards for meat and vegetables and providing first aid if someone swallows poison.

1. PRE-TEST IN TLE -9 (COOKERY)
NAME : DATE :
SECTION : TEACHER :
I. Direction: Multiple Choice. Read the following statements carefully. Choose the letter that best describe the
statement and write your answer on the space provided before the number.
1. The most commonly used material in making kitchen tool, because it is lightweight, attractive and less expensive.
a. Stainless Steel b. Aluminum c. Glass d. Cast iron
2. The special coating applied inside aluminum or steel pots and pans that prevents food from sticking on the pan
a. Aluminum b. double boiler c. Teflon d. Cast iron
3. This is used when then temperature in cooking must kept below boiling and keep warm.
a. Aluminum b. double boiler c. Teflon d. Cast iron
4. This material is durable but must be kept oiled to avoid rusting.
a. Cast iron b. double boiler c. Teflon d. Aluminum
5. This material is very expensive but more easier to clean and shine and will not wear easily.
a. Stainless Steel b. Aluminum c. Glass d. Cast iron
6. This material is not practical for top or surface cooking, and great care is needed to ensure its shelf life
a. Stainless Steel b. Aluminum c. Glass d. Cast iron
7. It is used for various tasks from cleaning vegetables to straining pasta or contents.
a. Kitchen shears b. funnels c. graters d. colanders
8. It is used to level off ingredients when measuring and to spread frosting and sandwich filling.
a. Spatula b. scraper c. Butter knife d. Chef's knife
9. A rubber or silicone tool used to blend or to get all of the food from the bowl.
a. Spatula b. scraper c. Butter knife d. Chef's knife
10. It is used for blending, mixing, whipping eggs or batter and blending gravies for sauce.
a. whisk b. scraper c. spatula d. wooden spoon
11. It is used to core, peel, and section fruits and vegetables. The blades are short and concave.
a. Paring knife b. citrus knife c. french knife d. kitchen knife
12. A very useful appliance used to chop, blend, mix, whip, puree, grate and liquify all kinds of food a.
mixer b. rolling pin c. microwave oven d. Blender
13. The factor that influence the cleaning process that needs complete removal and will affect cleaning compound
used along with the method of cleaning.
a. Temperature b. water c. soil d. mechanical force
14. It is as simple as hand scrubbing with a brush or as complex as turbulent flow and pressure inside a pipeline. This
aids in soil removal and typically reduces time and concentration requirements.
a. Temperature b. water c. soil d. mechanical force
15. Commonly referred as degreasers used on surfaces where grease has burned on.
a. Detergents b. Solvent cleaners c. acid cleaners d. abrasives
16. It is used to scrape vegetables, such as carrots and potatoes, and to peel fruits. The best ones are made of

2. stainless steel with sharp double blade that swivels.
a. Paring knife b. vegetable peeler c. kitchen shears d. kitchen knives
17. These are cleaning agents, solvents or any substance used to wash tableware’s, surfaces and equipment in the
kitchen
a. Detergents b. Solvent cleaners c. acid cleaners d. abrasives
18. Used this periodically in removing mineral deposits and other soils that detergents cannot eliminates, such as
lime build up and rust.
a. acid cleaners b. detergents c. abrasives d. solvent cleaners
19. The most popular method of sanitizing that involves the use of hot water and steam.
a. radiation b. chemical c. thermal d. all of the above
20. The best factor to consider in using the chemical sanitizer.
a. It should be non-corrosive to metal surfaces. c. It can penetrate small cracks and crevices.
b. Approved for food contact surface application d. is non-selective to microbial groups.
21. Which of the following situations is good housekeeping practice best shown?
a. emptying the garbage can every other day.
b. using imported sanitizing and disinfecting materials
c. spraying air freshener before and after leaving the room.
d. planning and implementing a program of regular cleaning of fixtures, furniture and home appliances
22. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
a. Read the label of the poisonous material
b. Remove anything remaining in the mouth
c. Give her a glass of water or any fruit juice
d. Give her a spoonful of sugar or any kind of sweets
23. Which of the following is the proper order in washing the dishes?
a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensils
24. Which of the following is the proper order/steps in 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 sanitizing agent
a. 4 3 2 1 b. 2 3 1 4 c. 3 2 1 4 d. 1 2 3 4
25. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
a. Use the same chopping board for different kinds of food
b. Keep separate chopping board for your meat and your vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using