This document appears to be a test on occupational health and safety procedures and food safety best practices for a TLE (Technology and Livelihood Education) course. It consists of 44 multiple choice questions covering topics like proper sanitation and sterilization techniques, use of cleaning agents and tools, basic food preparation measurements, and occupational health and safety standards. Maintaining clean and hygienic work environments as well as using proper safety equipment and following recommended procedures are emphasized as important for employee health and productivity.

1. Republic of the Philippines
Department of Education
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN
BANGAN ODA NATIONAL HIGH SCHOOL
Bangan Oda, Agno, Pangasinan
THIRD QUARTER EXAMINATION IN TLE 7
(COOKERY)
School Year: 2022-2023
NAME: ___________________________________GRADE/SECTION: _______________
DIRECTION/S: Choose the best answer:
1. How would you keep the workplace clean and safe?
A. All waste materials should not be disposed.
B. Each beautician must not wear a washable uniform while working
on clients.
C. Each client must bring a freshly laundered towel.
D. All beauty salons must be well-lighted and well-ventilated and
must be in good sanitary condition.
2. Explain why sterilization process is important in nail care activity.
A. It eliminates (removes) or kills all forms of microbial life.
B. A process in which energy transmitted in the form of waves or
particles that can be used to destroy micro-organisms.
C. A materials which are infected or with some measure of decay.
D. A condition caused by a germ or a pathogen.
3. How would you demonstrate preparation of metal implements for sterilization?
A. Cleanse sanitizing jar with disinfectant and wipe it dry.
B. Saturate a cleaning cloth with disinfectant solution and wipe entire
surface area of equipment.
C. Remove the tools/implements from solution, wipe them dry, and
place them into a dry sterilizer.
D. Place thin layer of sterile cotton at the bottom of jar.
4. How many ways does a beautician sanitize her hands?
A. Before and after each nail care service.
B. After metal tools and equipment have been sterilized.
C. After waste materials disposed properly.
D. Sanitize only when needed.

2. 5. What ideas justify the difference between disinfectant and antiseptic?
A. A disinfectant is a substance used to control micro-organisms on
non-living surfaces while antiseptic is an agent that prevents the
multiplication of micro-organisms.
B. Disinfectant is a process of destroying all living micro-organisms
while antiseptic is milder than a disinfectant, it can be used
directly on the skin.
C. Disinfectant and antiseptic are techniques which are being
practiced in the beauty salon.
D. Like heat and radiation; chemical agents like antiseptics and
disinfectant are vapor fumigants.
6. What wooden or plastic board where meats and vegetables can be cut?
A. Dredgers C. Double boiler
B. Colanders D. Cutting Boards
7. Which kitchen tool is specifically designed for the purpose of
pulping garlic for cooking?
A. Garlic Press C. Graters
B. Kitchen Knives D. Funnels
8. What kitchen tools and laboratory appliances are used to mix, puree, or
emulsify food and other substances?
A. Blender C. Coffee Maker
B. Chopping Board D. Electric Knife
9. Which equipment is a very useful device which is used to open canned goods
with ease and accuracy?
A. Electric Can Opener C. Food Processor
B. Food Tongs D. Ladle
10. How do you call an electrical kitchen equipment used in mixing ingredients
by beating, stirring, or whipping?
A. Chiller C. Graters
B. Funnels D. Electric mixer
11. What tool is used to measure smaller quantities of liquid and dry ingredients?
A. Measuring spoons C. Mixing bowl
B. Pasta spoon or server D. Vegetable peeler
12. What utensil is used to scrape vegetables, such as carrots and potatoes,
and to peel fruits?
A. Measuring spoons C. Mixing bowl
B. Pasta spoon or server D. Vegetable peeler

3. 13. Which of the following is a container or vessel for food mixing?
A. Measuring spoons C. Mixing bowl
B. Pasta Spoon or Server D. Blender
14. How would you describe a kitchen tool with a low temperature
intended for storing semi-perishable foods like eggs, fruits, vegetables,
milk, butter, cheese, and leftovers?
A. Electric mixer C. Barbecue grill
B. Oven D. Refrigerator
15. Which process of removing soil and preventing accumulation of food residues
to the plates, glasses, and other kitchen tools and equipment?
A. Storing C. Washing
B. Cleaning D. Sanitizing
16. There are three steps needed to effectively clean and sanitize utensils
except one. Which one?
A. Utensils C. Washing
B. Sanitizing D. Drying
17. Which place where food preparation, food storage and clean up stations can
be found?
A. Kitchen C. Living room
B. Bedroom D. School canteen
18. How do you identify a chemical agent used for cleansing and sanitizing
surfaces and equipment?
A. Sanitizer C. Cleaning
B. Disinfectant D. Detergent
19. Which substance is used to destroy germs and diseases?
A. Sanitizer C. Disinfectant
B. Sanitizing D. Cleaning
20. Which of the following is the correct order of cleaning and sanitizing a surface?
A. Scrape, wash, rinse, sanitize, air dry.
B. Rinse, scrape, wash, air, dry, sanitize
C. Scrape, air dry, sanitize, rinse, and wash.
D. Wash, rinse, air dry, sanitize, sanitize, air dry.
21. How would you describe solvent cleaners as categories of cleaning agents?
A. It is commonly referred to as agent that remove grease
from surfaces.
B. Used periodically used in removing mineral deposits and other
soils that detergents cannot eliminate.
C. These are cleaning agents used to wash tableware surfaces.
D. A process of removing soil and preventing accumulation of food.

4. 22. How will you identify muriatic acid as cleaning agent?
A. It can be used in cleaning the floors and walls of the
swimming pool and toilets.
B. It can remove dried cement from masonry and concrete.
C. It also removes blemishes from vinyl, stone and linoleum surfaces.
D. It is harmful for your limestone, marble and granite surface.
23. What is the function of abrasives?
A. For ceramic and metal cleaning purpose
B. It is used to remove heavy accumulations of soil that are
difficult to remove with detergents, solvents, and acids.
C. It is commonly referred to as agent that remove grease
from surfaces.
D. It is harmful for your limestone, marble and granite surface.
24. Which of the following is an example of abrasive tool?
A. Towel C. Gloves
B. Steel wool D. Dish cloth
25. Liza found out that there was a burnt food on the top surface of their
gas range. What cleaning agent should Liza use?
A. Detergent C. Acid cleaners
B. Solvent cleaners D. Abrasive cleaners
26. What ingredient will you use if chocolate powder is not available?
A. cocoa powder C. melted butter
B. powdered sugar D. chocolate candy
27. What ingredient will you use if honey is not available?
A. Syrup C. candy
B. chocolate D. milk
28. How do you measure 30 ml in cups?
A. 2 tablespoons C. ¼ cup
B. 4 fluid ounces D. 5 fluid ounces
29. How many tablespoons in 1 cup of brown sugar?
A. 16 tbsp. C. 17 tbsp.
B. 18 tbsp. D. 19 tbsp
30. How would you measure ingredients correctly in refined sugar?
A. Most cake recipes call for sifted flour.
B. Sift sugar once to take out lumps.
C. Place the cup on a flat, level surface.
D. Check and calibrate timers/thermometers.

5. 31. What is the actual cost of two kilos malagkit rice if the purchased
cost is P65.00 per kilo?
A. 130.00 C. 135.00
B. 140.00 D. 145.55
32. What is the cost of ¼ kilo oil if you purchased at P60.00/kilo?
A. 5.00 C. 10.00
B. 15.00 D. 20.00
33. What is the selling price of biko if the total cost is Php160.00 and the total
yield is 24 slices?
A. 10.00 C. 20.00
B. 30.00 D. 40.00
34. What is the selling price of each puto if the total cost is P100.00 and the total
yield is 20 pieces?
A. 5.00 C. 7.50
B. 10.00 D. 12.50
35. What does it mean by OHSP?
A. Occupational Health and Safety Procedures
B. Occupational Healthier and Safety Practices
C. Occupation and Health Satisfaction Procedure
D. Occupational, Health and Strategies for Production
36. Which condition of a person is being safe, free from danger, risk, or injury?
A. Hygiene C. Safety
B. Sanitation D. Sterilization
37. Occupational Health and Safety Procedures in the workplace is important
so that employees are more _____________ and happier.
A. Productive C. Good-looking
B. Elegant than others D. Fantastic than others
38. Which outfits designed to protect wearer’s body from injury or chemical or
job related to occupational safety and health purposes.
A. Personal Protective Equipment
B. Personal Garments Equipment
C. Clothing Protective Equipment
D. None of the above
39. Which statement supports safety measures to avoid fire in the kitchen?
A. Kitchen workers are not aware of the action during fire.
B. Keep all escape routes and fire exits clear and make regular
checks to insure the case.
C. Do not switch off electrical appliances before leaving the workplace.
D. By using appropriate PPE.

6. 40. How would you explain force majure” in Practice Occupational Health
and Safety?
A. A situation that could be dangerous to people in the workplace.
B. A calamity caused by nature e.g., storm, flood, earthquake.
C. Furry” growth often found on spoiled food.
D. The science and practice of maintaining clean and healthy.
41. Which of the following should be kept out to avoid food contamination in
the workplace?
A. Old persons C. Disable person.
B. Those who are ill D. Pregnant woman.
42. What are the duties of the employers and employees in relation to enforcement
and compliance with the Occupational Safety and Health standards in
the workplace?
A. Ignore the recommended safety measures.
B. Not to provide access to appropriate authorities.
C. Do not report unsafe conditions and practices to
the safety committee.
D. Adopt administrative policies on safety in accordance with
the provisions of the standards.
43. What substances are used and/or produced at work that have the potential to
harm the health and safety of people at work?
A. Chemical Hazards
B. Occupational Hazards
C. Occupational health and safety
D. Skin penetration
44. What could be the best and safe operating procedure in using tools and
equipment?
A. Do not use appliances/kitchen tools unless you had
instruction and training in its safe use and operation.
B. The effects can be acute, meaning that the injury or harm can occur.
C. Once the hazard is removed or eliminated the effects may be
reversible or irreversible.
D. Hazards are present in the workplace.
45. Examples of a common fire hazards are overloaded critical system,
combustible storage area, cigarette smoking, flammable liquids, heating
and cooking appliances, batteries, and personal ignition
sources like___________________.
A. Paper and woods C. Matches and lighter
B. Flashlight and cellphone D. All of these

7. 46. Using Personal Protective Equipment (PPE) and clothing could be a
great ________in the kitchen.
A. approach C. danger
B. help D. none of these
47. What kind of hazard when a worker is exposed to substances like cleaners
and disinfectants?
A. Biological C. Chemical
B. Ergonomic D. Psychological?
48. What do you call a set of precautionary measures that are taken to prevent
or reduce the likelihood of a fire that may result in death, injury,
or property damage?
A. Fire safety C. First Aid
B. Control the risks D. Fire drills
49. What are the most desirable traits of a kitchen worker?
A. Perform his job’s duties in a manner that he demonstrates
and understands his job’s goals, duties, and job description.
B. Consistently not exceeds job description expectations.
C. Not shows respect for customer’s authority and responsibility.
D. Never cooperates with other employees to achieve
common objectives.
50. Which proper maintenance of tools and equipment must be observed in
the kitchen?
A. A further part of a health and safety strategy is to maintain
tools and equipment regularly.
B. To assess and control the risks.
C. Place guards on machinery to protect fingers and limbs.
D. Ensure that system controls have appropriate warning devices.
Prepared by: Checked by:
MARILOU M. NIPAL IRMA M. PRADO
Subject Teacher Head Teacher III
APPROVED BY:
ANGELO N. ROSETE Ed.D
School Principal IV

8. 1. What do you call a waxy white or colorless solid hydrocarbon mixture
used to make candles, wax paper, lubricants, and sealing materials in
nail care?
A. Effleurage
B. Antiseptic
C. Pathogen
D. Paraffin
2. Which microbe or microorganism such as a virus, bacterium, prion, or
fungus that
causes disease?
A. Radiation
B. Moisten
C. Pathogen
D. Paraffin
3. How do you call a substance, milder than a disinfectant, that prevents
the growth and
development of micro-organisms?
A. Foot Spa
B. Moisten
C. Antiseptic
D. Hygiene
4. Which of the following is a French word meaning "to skim" or "to touch
lightly on", iin which a series of massage strokes used in Swedish
massage to warm up the muscle?
A. Foot Spa
B. Effleurage

9. C. Disinfectant
D. Hygiene
5. What is Personal Protective Equipment in Nail Care?
A. A garment designed to protect the wearer’s body from injury or
chemicals or for job-related occupational safety and health
purposes
B. A protective face covering for hygienic purposes and to prevent the
face from chemical exposure
C. A loose cloak or robe worn to protect the clothes
D. A garment covering for the whole hand.
6. What agent, such as heat, radiation, or a chemical, that destroys,
neutralizes, or
prevents the growth of disease-carrying microorganisms?
A. Disinfectant
B. Antiseptic
C. Disinfectant
D. Radiation
7. What process in which energy transmitted in the form of waves or
particles that
can be used to destroy micro-organisms?
A. Polythene
B. Infection
C. Contaminated wastes
D. Radiation
8. Which of the following tools and equipment should be kept safe, clean
and functional?
A. Sterilize metal implements after each use in a hospital-grade
disinfectant that is bactericidal, virucidal, and fungicidal
B. All beauty salons must be well-lighted and well-ventilated and
must be in good sanitary condition
C. The curtains and floor coverings in the salon must be washable
and kept clean.
D. Each client must be provided with a freshly towel.
9. How will you keep the workplace clean and safe?
A. Be sure tools are completely dry before storing them
B. Inspect tools and equipment regularly to identify defective ones for
repair,
replacement or condemnation.
C. Use a boiling method of sterilization once a month to disinfect all
metal implements.
D. All waste materials should be disposed of in an enclosed waste bin
fitted with polythene bin liner, durable enough to resist tearing.
10. What are the steps in sterilizing metal implements?
A. Saturate a cleaning cloth with disinfectant solution and wipe
entire surface
B. Soak the tools/ implements in hot, soapy water solution to remove
any debris and oil residue. Rinse them thoroughly.
C. See to it that the premises are free from rodents, vermin, flies or
other similar insects.
D. Measure and mix disinfectant as directed

10. 11.All of these are steps in sanitizing an equipment EXCEPT one:
A. Read directions on disinfectant.
B. Measure and mix disinfectant as directed.
C. Dispose of sanitizing solution and used towels
D. Fill jar with 70% to 90% alcohol solution to cover cutting edges
and tips of
orangewood sticks
12.How would you apply standard cleaning procedures of nail care tools
and equipment?
A. Dispose of sanitizing solution and used towels.
B. Remove the tools/implements from solution, wipe them dry, and
place them into a dry sterilizer
C. Remove implements from wet or dry sanitizer and place them into
the jar,
handles up, except for metal nail files
D. Place the tools/implements in a 70% to 90% alcohol solution for
20 minutes.
13.How do you check condition of tools and equipment?
A. It is important to assemble, sanitize and sterilize all the necessary
items before
starting any nail care activity.
B. The process of destroying all living micro-organisms
C. A substance used to control micro-organisms on non-living
surfaces
such as tools, equipment, and furniture/ fixtures
D. The application of measures to promote public health and prevent
the spread of
infectious diseases.
14.Since it is milder than a disinfectant, it can be used directly on the skin.
A. Disinfectant
B. Sterilization
C. Antiseptic
D. Sanitization
15. Which is the best statement in preparating a sanitizing jar?
A. Saturate a cleaning cloth with disinfectant solution and wipe entire
surface area
of equipment
B. Dispose of sanitizing solution and used towels.
C. Remove the tools/implements from solution, wipe them dry, and
place them into
A dry sterilizer.
D. Remove implements from wet or dry sanitizer and place them into
the jar,
handles up, except for metal nail files.
16. After every working session in the beauty salon,the following should be
done EXCEPT:
A. A technique which are being practiced in the beauty salon involve
the use of physical agents like heat and radiation
B. Tools which are made of plastic should be kept clean and sanitized
properly in
preparation for the next patron
C. Used treatment products and other chemicals are stored, arranged
and properly
labeled in the cabinet

11. D. Contaminated wastes should be disposed off as recommended by
local authority.
17. Which process in which energy is transmitted in the form of waves or
particles that
Can be used to destroy micro-organisms?
A. Paraffin
B. Hand Spa
C. Pathogen
D. Radiation
18.Which of the following is the portion of the skin upon in which the nail
plate rests?
A. Foot Spa
B. Nail bed
C. Implements
D. Bevel
19. Which of the following shows the proper way of holding and handling some
nail
care tools or implements and equipment in hand and foot spa?
A. Insert the blade into the callous remover with care
B. Hold clippers with cutting edges downward between thumb
C. It is held in the same manner as in writing with a pencil
D. It is held in the same manner as the nail file.
20.What do you call a protective face covering for hygienic purposes and to
prevent the
face from chemical exposure and transmission of diseases in which
nowadays is a
must to wear because of COVID 19?
A. Smock gown
B. Facial mask
C. Headband
D. Glove
Prepared by: Checked by:
MARILOU M. NIPAL IRMA M.
PRADO
Subject Teacher Head Teacher
III
APPROVED BY:
ANGELO N. ROSETE
School Principal IV