COOKERY 7 3rd WRITTEN AND PERFORMANCE

2nd Written Assessment in Cookery 7
ENUMERATION. Direction. Enumerate the following tools.

3rd WRIITTEN ASSESSMENT
Directions. Arrange the correct sequence/steps/procedures of the following.

Write numbers 1-5 on the space provided each number.
A. Washing Pots and Pans
________1. Scrub with a clean fiber brush or use brush to remove

burned food.
________2. Soak pots and pans in water.
________3. Pans should dry almost after rinsing with hot water.
________4. Half fill basin with water and then scrub each thoroughly
with a bristle brush water-detergent.
________5. Rinse pan in clean water and then in hot water with a
temperature of about 110F to 140F to sanitize.
B. Manual Dishwashing
________1. Rinse
________2. Wash
________3. Scrape and Pre-rinse
________4. Drain and Air-Dry
________5. Sanitize
Multiple Choice: Read carefully the statement. Encircle the letter of the
correct answer.
1) One of the most commonly used disinfectants for water disinfection.

Chlorine can be applied for the deactivation of most microorganisms and
it is relatively cheap.
a. Chlorine c. Disinfectant
b. PHENOL d. Ammonia
2) Also called carbolic acid. A white, crystalline, water soluble, poisonous

mass, used chiefly as a disinfectant, as an antiseptic, and in organic
synthesis.
3) A substance or means used to destroy pathogenic.

4) . It is a compound of nitrogen and hydrogen with the formula NH3. It is a

colorless gas with a characteristic pungent smell.
5) It is a process of removing food and other types of soil from a surface.

a. Sanitizing c. Cleansing
b. Cleaning d. Storing
6) Chemical that act like a soap and is used for cleaning surface. It can be
used effectively in hard water, where ordinary soap, not produce suds
and will leave a residue.
a. Detergent c. Soap
b. Dishwashing Liquid d. Boric Acid
7) Also known as dishwashing soap and dish soap, is a detergent used to

assist in dishwashing
8) They are mainly used as surfactants for washing, bathing, and cleaning,
but they are also used in textile spinning and are important components
of lubricants.
9) Used to remove grease, oil dirt carbon, ink mildews, soils and waxes.
a. sanitizer c. drain cleaner
b. degreaser d. cleanser
10) To expedite draining or clogs.

a. sanitizer c. drain cleaner
b. degreaser d. cleanser
IDENTIFICATION: Direction. Identify the following items if it is CLEANING
or SANITIZING.
___________________1. It is the process of sterilizing and disinfecting.
___________________2. Disinfecting a surface will “kill” the microscopic

organism.
___________________3. Applying chemical agents on the surface you are
cleaning.
___________________4. It is removing visible dirt, soil and chemical residue.
___________________5. This is designed to reduce the number of
microorganism to a safe level.
___________________6. Immersing in water or spraying with water. This is
done after reducing the soils.
___________________7. This is done using heat, radiation or chemicals.
___________________8. This is reducing unwanted substance and impurities.
___________________9. Washing dishes and throwing of garbage.
___________________10. Wiping and dusting surfaces such as windows, floor,

and doors.
3rd PERFORMANCE ASSESSMENT
Direction: Take a picture of YOURSELF portraying the procedure below. Arrange the
pictures by steps. Do this on a clean long bond paper
Washing Dishes
1) Prepare soiled dishes for washing. Separate glasses, flatware’s. China

and silver.
2) Pre-flush to remove soft foods. This removes the bulk of food and grease
that make cleaning difficult.
3) Prepare a basin of water with detergent and scrub dishes in it using a
fiber brush or sponge to remove caked foods
4) Work from cleanest to dirtiest wares - glasses, silver, dishes, etc. this will
prevent messy washing solutions.
5) Scrub thoroughly inside and outside and change washing solution if
needed for a thoroughly scrubbed ware.
6) Rinse well in water, then sanitize with hot water (110ºF TO 140ºF).
8 6 5 Score
Appropriateness All of the Most of the Some of None of the
pictures are pictures are match the pictures are match
match and and appropriate pictures and appropriate
appropriate are match
and
appropriate
Follow Every Most instruction is Some None instruction is
instructions instruction is followed instruction followed
followed is followed
Beauty The output is The output is not The output The output is not
beautiful so beautiful is okay beautiful
Time bounded Passed right Passed 1 day after Passed 2 Passed after a
on the the deadline days after week of the
deadline the deadline.
deadline
Total
Scoring Rubric

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2nd Written Assessment in Cookery 7

ENUMERATION. Direction. Enumerate the following tools.

Directions. Arrange the correct sequence/steps/procedures of the following.

A. Washing Pots and Pans

________1. Scrub with a clean fiber brush or use brush to remove

1) One of the most commonly used disinfectants for water disinfection.

2) Also called carbolic acid. A white, crystalline, water soluble, poisonous

3) A substance or means used to destroy pathogenic.

4) . It is a compound of nitrogen and hydrogen with the formula NH3. It is a

5) It is a process of removing food and other types of soil from a surface.

7) Also known as dishwashing soap and dish soap, is a detergent used to

10) To expedite draining or clogs.

___________________1. It is the process of sterilizing and disinfecting.

___________________2. Disinfecting a surface will “kill” the microscopic

___________________9. Washing dishes and throwing of garbage.

___________________10. Wiping and dusting surfaces such as windows, floor,

1) Prepare soiled dishes for washing. Separate glasses, flatware’s. China

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