2ND LONG QUIZ IN TLE (COOKERY 9)

NAME:_________________________________________ GRADE & SECTION:_________________

I. Match column A with the correct answer in column B by connecting a line about the different chemicals used in
cleaning and sanitizing kitchen tools.

COLUMN A COLUMN B

1. Used periodically in removing mineral A. ABRASIVES

deposits and other soils that detergents cannot eliminate such as
scale in washing machines and steam tables, B. DETERGENTS
2. commonly referred to as degreasers used on surfaces where
grease has burned on. C.SOLVENT CLEANERS
3. These are cleaning agents, solvents or any substance used to
wash tablewares, surfaces, and equipment.
4. are generally used to remove heavy accumulations of soil that D. ACID CLEANERS
are difficult to remove with detergents, solvents and acids.

II. Arrange the steps in washing the dishes using letters from A-I. Write your answer on the provided spaces each
number.

_______1. Fill the sink with water and add a considerable amount of detergent.
______2. Scrape
______3. Prepare.
______4. Wash plates, bowls, and serving dishes.
______5. There should be no visible matter and no "greasy" feel.
______6. Lay your dishes out on a rack to air-dry or wipe them clean with a towel.
______7. Wash pots and pans last.
______8. Wash the lightest soiled items first.
_______9. Stack the dishes in the proper order

III. Identification: Identify the following statement below. Choose your answer inside the box.

Mise’ En Place Appetizers Athenians

Romans Spatula Zester
Channel knife Aperitifs Ball Cutter
Butter Curler Measuring Spoons Whisks

1. It is a French term which means “set in place”. _______________________________________

2. It is a liquid appetizer that typically contained alcohol._______________________________________
3. They were the one who originally introduce appetizers.____________________________________________
4. It is a sharp edged scoop for cutting out balls of fruits and vegetables.____________________________________
5. It is used for mixing liquids.__________________________________
6. Used to remove zest or citrus peels in thin strips.__________________________________
7. It is a small hand tool used in making garnishes._____________________________________
8. It is used for manipulating food like spreading._______________________________________________
9. It is used for making butter curls. ________________________________________
10. It is used for measuring dry and liquid ingredients in small quantity.___________________________________