1. What kind of tool that is used to drain liquids away from food booked at
D slotted spoon
A ricer Esteamer
2 Which of the following is used to measure small amounts of both quld und dry
ingredients
c. peeler
D. spoon
A measuring spoon
B slotted spoon
How should you dry your hands?
A Dry your hands thoroughly
B. Wrists to fingertips in one direction
Lightly pat and allow hands to air dry
D. Dry in a circular motion covering all areas of the hands and wrists
4 What type of kitchen tool equipment is used to hold the ingredients when you are
mixing
B spatula
strainer
D. mixing bowl
5 What is the use of a colander
A basting
B draining
C. mixing
D paring
Which of the following must be cleaned and sanitized before and after food
preparation
A aprons and hairnets
C tables and litchen floors
B rags and tablecloth
D. utensils and equipment
7 Why do we need to sanitize the kitchen paraphernalia after cleaning?
A kill the bacteria present
C. remove the remaining dirt
B make the utensil shine
D. make the utensil presentable
3. How do you make a Fifty (50) ppm chlorine in water solution as sanitizer?
A. add 1 teaspoon chlorine to 2 gallons of water
B. mix 1 tablespoon chlorine to 2 gallons of water
C 1 tablespoon of chlorine plus 4 gallons of water
D. dissolve 1 teaspoon chlorine to 4 gallons of water
9 In sanitizing items in hot water the temperature of the water must be
A 135 degrees for at least 30 seconds
B. 145 degrees for at least 30 seconds
C. 155 degrees for at least 30 seconds
D. 165 degrees for at least 30 seconds
10 Which of the following shows the methods of sanitizing using chemical?
A air
B. chlorine
C. water
D. steam
1 What is the process of reducing number of harmful organisms to safe level on food
wat service
A Cleaning
B. Infesting C. Sanitizing D. Stacking
What is the cheapest sanitizer and most used chemical sanitizer agent?
A Chlorine
C. Quaternary ammonium​