8_Summative.pptx
- 1. On the third column draw a star if the statement/s in column A match with column B and if not, write the correct word/s that best describe the statement/s.
- 3. Put a check (√) mark if the statement is correct and an (X) mark if incorrect. ________11. Utensils need to be thoroughly washed in cold soapy water. ________12. Follow the instructions on the sanitizer’s container carefully. ________13. All utensils must then be thoroughly dried before they are re-used. ________14. Cleaning will remove most of the dangerous bacteria present in the utensils. ________15. Chemical sanitizer or very hot water were used in absence of dishwasher.
- 4. ________16. To accurately test the strength of a sanitizing solution, one must first determine which chemical is being used. ________17. Chemical sanitizer or very hot water were used in absence of dishwasher. ________18. Cleaning will remove most of the dangerous bacteria present in the utensils. ________19. Chemical sanitizer or very hot water were used in absence of dishwasher. ________20. Cleaning will remove most of the dangerous bacteria present in the utensils.
- 5. Analyze the illustration and determine the procedure applied to store and stack cooking equipment, tools and materials. Write the letter of your answer.
- 6. A. Clean them out B. Protect with lining C. Heavy items on bottom shelf D. Consider proximity E. Stack pots and pans F. Group similar ingredients G. Label everything H. Utilize a spice rack I. Organize utensils in drawer J. Keep cleaning supplies close
- 7. A. Clean them out B. Protect with lining C. Heavy items on bottom shelf D. Consider proximity E. Stack pots and pans F. Group similar ingredients G. Label everything H. Utilize a spice rack I. Organize utensils in drawer J. Keep cleaning supplies close
- 8. A. Clean them out B. Protect with lining C. Heavy items on bottom shelf D. Consider proximity E. Stack pots and pans F. Group similar ingredients G. Label everything H. Utilize a spice rack I. Organize utensils in drawer J. Keep cleaning supplies close
- 9. A. Clean them out B. Protect with lining C. Heavy items on bottom shelf D. Consider proximity E. Stack pots and pans F. Group similar ingredients G. Label everything H. Utilize a spice rack I. Organize utensils in drawer J. Keep cleaning supplies close
- 10. A. Clean them out B. Protect with lining C. Heavy items on bottom shelf D. Consider proximity E. Stack pots and pans F. Group similar ingredients G. Label everything H. Utilize a spice rack I. Organize utensils in drawer J. Keep cleaning supplies close
- 11. Convert the following 31-32 12.4 fl.oz = ________ml (1 fl.oz. = 30 ml) 33-34 115 ml = ________ tbsp (1 tbsp. = 15 ml) 35-36 33 ml = ________ cup (250 ml = 1 cup)
- 13. Identify the importance of OHS in the workplace. Write the letter of your answer. A Protecting your property from fire. B Protecting your property from natural hazards. C Protecting your property from crime. D Protecting your staff and visitors from accidents. E Legislation that may affect your business. _____46. Visual inspections of all portable electrical items and electrical wiring. _____47. Do make aisles and passage ways sufficiently wide for easy movement and keep clear at all times.
- 14. A Protecting your property from fire. B Protecting your property from natural hazards. C Protecting your property from crime. D Protecting your staff and visitors from accidents. E Legislation that may affect your business. _____48. Manufacturing and packaging standards should pass the regulatory board. _____49. Only licensed electrical engineers should check and inspect electrical installations and wirings. _____50. A food establishment should be in a flood-free area.