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  • Answer Sheet in TLE 7 Week 3

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    Rd David
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    1. The document provides an answer sheet for a test on proper storage of kitchen tools and equipment. It includes multiple choice and classification questions. 2. For the application section, students are asked to observe how tools are stored in their kitchen and provide comments and suggestions to improve storage procedures. 3. Proper storage of cleaned items is important to prevent recontamination and promote sanitation.

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    1. The document provides an answer sheet for a test on proper storage of kitchen tools and equipment. It includes multiple choice and classification questions. 2. For the application section, students are asked to observe how tools are stored in their kitchen and provide comments and suggestions to improve storage procedures. 3. Proper storage of cleaned items is important to prevent recontamination and promote sanitation.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    294 views2 pages

    Answer Sheet in TLE 7 Week 3

    Uploaded by

    Rd David
    1. The document provides an answer sheet for a test on proper storage of kitchen tools and equipment. It includes multiple choice and classification questions. 2. For the application section, students are asked to observe how tools are stored in their kitchen and provide comments and suggestions to improve storage procedures. 3. Proper storage of cleaned items is important to prevent recontamination and promote sanitation.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    Answer Sheet in TLE 7 (Cookery) Teacher: __Mr. RD G.

    David____ Date: ___January 29, 2021___


    Quarter 2 – Module 3 I. Multiple Choice: Choose the letter of your answer and write it on the blank
    Name: ________________________ Section: ___PROSPERITY_____ provided before each number.
    Teacher: __Mr. RD G. David____ Date: ___January 29, 2021___ ________1. Kitchen tools should be stored in a __________ to protect it against
    I. Multiple Choice: Choose the letter of your answer and write it on the blank vermin and other sources of contamination.
    provided before each number. A. Clean Dry Place C. Clear Damp Place
    ________1. Kitchen tools should be stored in a __________ to protect it against B. Clean Moisten Place D. Cool Dry Place
    vermin and other sources of contamination. ________2. Cups, bowls, and glasses shall be________ for storage.
    A. Clean Dry Place C. Clear Damp Place A. Damped B. Cleared C. Inverted D. Waxed
    B. Clean Moisten Place D. Cool Dry Place ________3. What is the process of putting or keeping things in a special place for
    ________2. Cups, bowls, and glasses shall be________ for storage. use in the future?
    A. Damped B. Cleared C. Inverted D. Waxed A. Cleaning B. Soaking C. Stacking D. Storing
    ________3. What is the process of putting or keeping things in a special place for ________4. After cooking, ________ used cake pans and muffin tins in warm
    use in the future? water with dishwashing solution to soften the baked-on or burnt food.
    A. Cleaning B. Soaking C. Stacking D. Storing A. Clean B. Soak C. Stack D. Store
    ________4. After cooking, ________ used cake pans and muffin tins in warm ________5. Racks, trays and shelves shall be made of the following materials,
    water with dishwashing solution to soften the baked-on or burnt food. EXCEPT:
    A. Clean B. Soak C. Stack D. Store A. Corrosive-resistant B. Durable C. Imperious D. Porous
    ________5. Racks, trays and shelves shall be made of the following materials, ________6. What is the process of arranging things in an order pile?
    EXCEPT: A. Cleaning B. Soaking C. Stacking D. Storing
    A. Corrosive-resistant B. Durable C. Imperious D. Porous ________7. Use a _________ washcloth to wipe off all cake mix splatter from the
    ________6. What is the process of arranging things in an order pile? mixer.
    A. Cleaning B. Soaking C. Stacking D. Storing A. Damp B. Clear C. Cold D. Fragile
    ________7. Use a _________ washcloth to wipe off all cake mix splatter from the ________8. Where should you store frequently used tools?
    mixer. A. Accessible Place C. Hanging Cabinet
    A. Damp B. Clear C. Cold D. Fragile B. Hidden Drawers D. High Cabinet
    ________8. Where should you store frequently used tools? ________9. Why is proper storage and handling of cleaned and sanitized
    A. Accessible Place C. Hanging Cabinet equipment and utensils very important?
    B. Hidden Drawers D. High Cabinet A. To avoid recontamination C. To promote cleanliness
    ________9. Why is proper storage and handling of cleaned and sanitized B. To avoid spoilage D. To promote sanitation
    equipment and utensils very important? ________10. Which of the following is not included in the group?
    A. To avoid recontamination C. To promote cleanliness A. Cleaning B. Packing C. Stacking D. Storing
    B. To avoid spoilage D. To promote sanitation
    ________10. Which of the following is not included in the group?
    A. Cleaning B. Packing C. Stacking D. Storing

    II. Classification: Read the statements carefully. Write ORGANIZED if the


    statement is correct while DISORGANIZED if the statement is incorrect.
    ______________1. Racks, trays and shelves shall be made of materials that are
    Answer Sheet in TLE 7 (Cookery) imperious, corrosive-resistant, non-toxic, smooth, durable and resistant to
    Quarter 2 – Module 3 chipping.
    _______________2. When not stored in closed cupboards or lockers, utensils and
    Name: ________________________ Section: ___PROSPERITY_____
    containers should not be covered or inverted.
    _______________3. Return electric mixers and other electronic equipment to their _______________7. All wooden spoons and accessories should be moistened
    designated storage spaces. before storing.
    _______________4. Put frequently used items in a hard to reach place. _______________8. Cups, bowls, and glasses should be inverted for storage.
    _______________5. Proper storage and handling of cleaned and sanitized _______________9. Gather and secure electrical cords to prevent entanglement or
    equipment and utensils is not that important in preventing re-contamination. snagging.
    _______________6. The use of clean and removable towels for lining drawers is _______________10. Store all tools and equipment in their designated places.
    discouraged. III. Application: Go to your kitchen. Observe how your family store and stack
    _______________7. All wooden spoons and accessories should be moistened kitchen tools and equipment. Take note of your observation and make
    before storing. comments/suggestion on how to improve their storing and stacking procedures.
    _______________8. Cups, bowls, and glasses should be inverted for storage.
    _______________9. Gather and secure electrical cords to prevent entanglement or
    snagging.
    _______________10. Store all tools and equipment in their designated places. ______________________________________________________
    III. Application: Go to your kitchen. Observe how your family store and stack ____________________________________________________________
    kitchen tools and equipment. Take note of your observation and make
    comments/suggestion on how to improve their storing and stacking procedures. ____________________________________________________________
    ____________________________________________________________
    ____________________________________________________________
    ______________________________________________________
    ____________________________________________________________
    ____________________________________________________________
    ____________________________________________________________
    ____________________________________________________________
    ______
    ____________________________________________________________
    ____________________________________________________________
    ____________________________________________________________
    ____________________________________________________________
    II. Classification: Read the statements carefully. Write ORGANIZED if the
    ______
    statement is correct while DISORGANIZED if the statement is incorrect.
    ______________1. Racks, trays and shelves shall be made of materials that are
    imperious, corrosive-resistant, non-toxic, smooth, durable and resistant to
    chipping.
    _______________2. When not stored in closed cupboards or lockers, utensils and
    containers should not be covered or inverted.
    _______________3. Return electric mixers and other electronic equipment to their
    designated storage spaces.
    _______________4. Put frequently used items in a hard to reach place.
    _______________5. Proper storage and handling of cleaned and sanitized
    equipment and utensils is not that important in preventing re-contamination.
    _______________6. The use of clean and removable towels for lining drawers is
    discouraged.

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