First Grading Test in Commercial Cooking & Food Service 8

Name_____________________________________________ Year & Section______

Test I. Put a check (/ ) mark if the statement is correct and an (X) mark if incorrect.
____ 1. Utensils need to be thoroughly washed in cold soapy water.
____ 2. Follow the instructions on the sanitizers container carefully.
____ 3. All utensils must then be thoroughly dried before they are re-used.
____ 4. Cleaning will remove most of the dangerous bacteria present in the utensils.
____ 5. Chemical sanitizer or very hot water were used in absence of dishwasher.
Test II. Direction: Identify the word/s that best describes the following statements. Write
your answer on the space provided.
_________ 6. It is the most popular, lightweight, attractive and less expensive materials
of kitchen utensils and equipment.
_________ 7. A more complicated tool that may refer to a small electrical appliance.
_________ 8. A kitchen tool which is specifically designed for pulping garlic for cooking.
_________ 9. It is used to grate, shred, slice and separate foods.
_________ 10. A must for all types of kitchen tasks, from peeling an onion and slicing
carrots, to carving a roast or turkey often referred to as cook's or chef's tools.
_________ 11. It is used to measure solids and dry ingredients.
_________ 12. These are used to measure smaller quantities of ingredients.
_________ 13. A rubber or silicone tools to blend or scrape the food from the bowl.
_________ 14. A special coating applied to the inside of some aluminum or steel pots
and pans that helps food from not sticking to the pan.
_________ 15. A kitchen essentials used for creaming, stirring, and mixing that made of
a hard wood.

First Grading Test in Commercial Cooking & Food Service 8

Test III. Direction: Arrange the following in proper order by writing the number 1, 2, 3, 4,
5 that correspond with the statement.
Storage of Washed Utensils
_____ 16. Cups, bowls, and glasses shall be inverted for storage.
_____ 17. They should be stored in a clean dry place adequately protected against
vermin and other sources of contamination
_____ 18. When not stored in closed cupboards or lockers, utensils and containers shall
be covered or inverted whenever practicable. Utensils shall be stored on the bottom
shelves of open cabinets below the working top level.
_____ 19. Racks, trays and shelves shall be made of materials that are imperious,
corrosive- resistant, non-toxic, smooth, durable and resistant to chipping.
_____ 20. Drawers shall be made of the same materials and kept clean. Full-lined
drawers are not acceptable, but the use of clean and removable towels for lining
drawers is acceptable
Test IV. Direction: Fill in the blanks with word or group of words to complete the
sentences below. Choose your answer in the box beneath.
21. After cooking the ingredients, ___________all used mixing bowls, spatulas,
measuring spoons and cups and mixer accessories in a tub of warm water.
22. Use a damp __________ to wipe off all cake mix splatter from the mixer.
23. Return electric
_____________places.

mixers

and

other

electronic

equipment

to

their

24. Make sure all wooden spoons and accessories are _____________ before storing.
25. Proper storage and handling of cleaned and sanitized equipment and utensils is
very important to prevent __________________prior to use.
peel
sanitize
rub
soak

cloth
storage
dry
contamination

wet
store
wipe
corrosive