Mystical Rose School of Caloocan, Inc.

#15 Ilang-Ilang St., Almar Subdivision Camarin Caloocan City

Second Quarter Examination

Technology and Livelihood Education- Grade 9
A.Y 2018-2019

Name:___________________________ Score:_______________________
Grade and Section:_________________ Date:_______________________
Teacher:_________________________ Parent’s Signature:_____________

I.Multiple Choice. Choose the letter of the best answer and then shade the
circle that corresponds to the letter of your answer. (15 points)

1. Which of the following is a liquor product?

a. beer b. cognac c. tea d. wine

2. Which of the following is not a kind of pots and pans?

a. braziers b. sautoirs c. sieves d. skillets

3. Chef Boy needs to prepare kebab for his cooking show. Which of the following meat
preparation techniques will he use?
a. boning b. larding c. skewering d. stuffing

4. When one needs to dissect meat bones and slice cooked meats, which kind of knife
should be used?
a. Butcher knife b. Chef’s slicer c. French knife d. Paring knife

5. Morcon is one recipe in which strips of fat are placed in a thin slab of beef with other
ingredients. Which preparation technique has been used in making morcon?
a. boning b. larding c. skewering d. tying

6. Sandra is serving a cream sauce made from milk and cream with white roux. What
type of sauce did she serve?
a. bechamel b. espaghole c. hollandaise d. veloute

7. Roux, a base of sauces, gravies and soups are commonly prepared in what country?
a. Australia b. China c. Europe c. d. Singapore

8. A chef is preparing a stock with chicken bones, leeks, celery stalks, thymes and
peppercorns. Which of the following types of stock did he prepare?
a. chicken b. espaghole c. vegetable d. veloute

9. Salt, Worcestershire sauce and mustard are examples of condiments. Which of the
following describes mustard?
a. It came from ripe tomatoes.
b. It is a blend of vinegar and seasonings.
c. It is a fermented sap of coconut, nipa, cane sugar and pineapple.
d. It is a pungent sauce of soy, vinegar, tamarind, spices and flavorings.

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10. Fruits and vegetables have different pigments or color that react differently in acids
and alkalis. Which of the following is the function of chlorophyll?
a. It is responsible for the green color in fruits and vegetables.
b. It is responsible for the orange and yellow color in vegetables.
c. It is responsible for the red, purple and blue color of vegetables.
d. It is responsible for the red, yellow and green color of fruits and vegetables.

11. Which of the following does not show a characteristic of fresh fruit?
a. Grapes are plump and free from wrinkles.
b. Legumes are free from holes, insects and not powdery.
c. Papayas in yellow color when they are mature.
d. Pineapples are in orange color when they are ripe.

12. Daniel is storing fruits and vegetables. Which of the following should be considered first?
a. Avoid putting ripe fruits with each other.
b. Keep unripe fruits stored at room temperature.
c. Sort fruits carefully before storing.
d. Wash fruits when they are about to be used.

13. Drawn, Dressed and Fillet are examples of market forms of finfishes. Which of the
following describes a drawn fish?
a. It is the fish as it is caught but no longer alive.
b. The entrails and skin of the fish are removed.
c. The entrails of the fish are removed.
d. The meat of the fish are taken from its two sides.

14. James is a receiving clerk in a food establishment. One day, one of the suppliers
delivered the supplies without giving any information about the goods. What method of
receiving did James encounter?
a. blind receiving
b. conventional receiving
c. informational receiving
d. miscommunicate receiving

15. The following are essentials in caring dry food storage except one, which is it?
a. Do housekeeping regularly.
b. First in, first out policy should be implemented.
c. Heavy received merchandised can be situated near the entrance to minimize
transport.
d. Soaps, detergents and insect powders should be kept with the received
deliveries for easy access.

II. Modified True or False. Write TRUE if the underlined word is correct and
FALSE if it is incorrect then change the word that makes the statement wrong.
(10 points)

________________________1. Stock is a liquid base for soups and sauces in the

preparation of many main course dishes.
________________________2. Method of receiving where the clerk is informed of the
goods expected through the duplicate purchase order known as Blind receiving.

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________________________3. Non – perishable items should be stored in a cool, wet
area and must be protected from rodents and vermin.
________________________4. In Filipino, boiling is popularly termed as inihaw.
________________________5. Boning is removing the extra fat, bones, and connective
tissues from the meat.
________________________6. Keep unripe fruits stored at room temperature.
________________________7. When preparing vegetables, pare as thickly as possible
to minimize wastage.
________________________8. Bagoong is a fermented fish, salt, and water.
________________________9. Disposal of garbage should be done daily.
________________________10. The term vermin applies to mice and rats.

III. Fill in the blanks. Fill in the blanks with the correct answer. (10 points)

(1) ___________ is a liquid base for soups, sauces and in the preparation of
many main courses dishes. Most kitchen prepare this liquid base into different kinds
namely (2) __________, (3) _____________ and (4) ______________.
Soup acts as an appetizer and is served as the first main course in a meal. They
are classified as (5) ______________, (6) ______________, (7) _____________ soups.
Cream soups and chowders are classified as (8) ____________ soups; broths, bouillon
and consomme’s are classified as (9) ______________ while Minestrone, Olla Podrida
and Bulalo are classified as (10) _______________ soups.

IV. Read carefully each group of dry goods and beverages. Encircle the item
which does not belong in the group. (10 points)

1. butter cheese staples yoghurt

2. corn syrup honey refined sugar salt
3. chives cinnamon cloves mace
4. calamansi lemon oranges pineapples
5. bagoong catsup molasses pepper
6. clams crabs lobsters shrimps
7. bacon cheese ham sausage
8. beer brandy vodka whiskey
9. coffee milk tea wine
10. deboned fillet live shucked

“Happy is the man who finds wisdom, and the man who gains understanding.”
-Proverbs 3:13

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