SECOND TERM MID TERM TEST HOME ECONOMICS PRIMARY 5

SUBJECT:

HOME ECONOMICS

CLASS:         

BASIC  5 / GRADE 5 / PRIMARY 5

TERM:         

SECOND TERM (2ND TERM) 

WEEK:

WEEK 7

TOPIC:

SECOND TERM MID TERM TEST HOME ECONOMICS PRIMARY 5 

Previous Lesson:

CLEANING COOKING TOOLS AND EQUIPMENT

Answer the following questions.

Part A

Objectives

1. How should you clean a cast iron pan? A) With soap and water B) With hot water and a stiff brush C) In the dishwasher
2. What is the best way to store knives in the kitchen? A) In a drawer B) In a block or a magnetic strip C) On a countertop
3. How often should you season a cast iron pan? A) Once a month B) After each use C) Once a year
4. How should you clean a stainless steel pan? A) With soap and water B) With hot water and mild detergent C) In the dishwasher
5. What kind of utensils should you avoid using on a non-stick pan? A) Wooden utensils B) Metal utensils C) Plastic utensils
6. How should you clean bakeware? A) With soap and water B) With hot water and mild detergent C) In the dishwasher
7. What should you do to prevent damage to small appliances? A) Store them on the countertop B) Store them properly C) Leave them plugged in
8. How should you sanitize cutting boards? A) With soap and water B) With a sanitizer solution C) By leaving in standing water
9. What should you avoid when cleaning a knife? A) Using soap B) Putting it in the dishwasher C) Sharpening it after cleaning
10. How often should you inspect your cooking tools and equipment for wear and damage? A) Once a year B) Monthly C) Regularly
11. What is the recommended cleaning agent for metal cookware? A. Hot soapy water B. A degreaser C. A solution of unscented, liquid chlorine bleach
12. What is the best way to clean non-stick cookware? A. A solution of unscented, liquid chlorine bleach B. Hot soapy water and a non-abrasive scrubber C. A degreaser
13. How often should dish cloths, sponges, and countertop surfaces be cleaned and sanitized? A. Monthly B. Weekly C. Daily
14. What should be used to clean cutting boards? A. A degreaser B. Hot soapy water and a solution of unscented, liquid chlorine bleach C. A solution of vinegar
15. How should small appliances such as blenders and toasters be cleaned? A. Consult the manufacturer’s instructions B. With hot soapy water and a non-abrasive scrubber C. With a solution of unscented, liquid chlorine bleach
16. What should be used to clean ovens, stove tops, and grills? A. A solution of unscented, liquid chlorine bleach B. Hot soapy water and a non-abrasive scrubber C. A degreaser and a non-abrasive scrubber
17. What is the best way to prevent the buildup of bacteria on dish cloths, sponges, and countertop surfaces? A. Store in a dry place B. Clean and sanitize regularly C. Use a disinfectant spray
18. How can you prolong the lifespan of cooking tools and equipment? A. Store properly B. Use the correct cleaning agents C. Regular maintenance
19. What is the recommended solution to sanitize countertops and cutting boards? A. 1 tablespoon of unscented, liquid chlorine bleach per gallon of water B. A degreaser C. Vinegar
20. What is the recommended cleaning agent for small appliances such as blenders and toasters? A. Hot soapy water and a non-abrasive scrubber B. Consult the manufacturer’s instructions C. A solution of unscented, liquid chlorine bleach

Part B

Theory

1. Mention two ways of taking care of cooking tools and equipment
2. What are cooking tools
3. Mention four cooking tools
4. What are cooking equipment
5. Mention two cooking equipment
6. What are cleaning agents
7. Mention two cleaning agents
8. Explain the meaning of family resources
9. List four personal resources
10. Mention two family resources

Part C

Fill the gaps with the right answer

1. The recommended cleaning agent for metal cookware is __________.
2. To clean non-stick cookware, use __________ and a non-abrasive scrubber.
3. Dish cloths, sponges, and countertop surfaces should be cleaned and sanitized __________.
4. To clean cutting boards, use __________ and a solution of unscented, liquid chlorine bleach.
5. Small appliances such as blenders and toasters should be cleaned by consulting the __________ instructions.
6. To clean ovens, stove tops, and grills, use a degreaser and a __________ scrubber.
7. The buildup of bacteria on dish cloths, sponges, and countertop surfaces can be prevented by cleaning and sanitizing __________.
8. To prolong the lifespan of cooking tools and equipment, use the correct cleaning agents and store __________.
9. The recommended solution to sanitize countertops and cutting boards is a solution of __________.
10. The recommended cleaning agent for small appliances such as blenders and toasters is hot soapy water and a __________ scrubber