1st Grading Examination2

Republic of the Philippines
Department of Education
Region 02(Cagayan Valley)
School Division Office of Isabela
500067-DOLORES INTEGRATED SCHOOL
Dolores, Quirino, Isabela 3321
Name:______________________________________________ Date: _______________

LRN:_______________________________________________ Score:_______________
1st Grading Examination

(Technology and Livelihood Education 10)
Exams test your memory; life tests your learning; others will test your patience.
Fennel Hudson
GOD BLESS YOU MORE!!!!
TEST I. Write the letter of the correct answer on the space provided.
_____1. What is known as a disease that is carried and transmitted to people by food is referred to as food borne?
A. Bacteria B. Illness C. Infection D. Intoxication
_____2. It is a chamber or compartment used for cooking, baking, heating, or drying.
A. Blender B. Burner C. Mixer D. Oven
_____3. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans, and the likes and also used to
scrape and clean griddles.
A. Measuring spoon B. Offset spatula C. Rubber scraper D. Wooden spoon
_____4. It is used for preparing meat, chicken, and other grains or legumes, such as mongo and white beans in lesser time.
A. Double boiler B. Frying pan C. pressure cooker D. rice cooker
_____5. It is a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping eggs or
batter, and for blending gravies, sauces, and soups.
A. Fork B. Knife C. Spoon D. Whisk
_____6. It is the egg‘s outer covering which accounts for about 9 to 12 % of its total weight depending on egg size.
A. Chalaza B. Germinal disc C. Shell D. Yolk
_____7. It is a disease that results from eating food containing harmful micro-organism.
A. Food borne bacteria B. Food borne illness C. Food borne infection D. Food borne intoxication
_____8. It is a disease that results from eating food containing toxins from bacteria, molds or certain plants or animals.
_____9. This is the entrance of the latebra, the channel leading to the center of the yolk.
_____10. What do you call to the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg?
_____11. It is a small hand tool used generally in decorative works such as making garnishes.
A. bread knife B. butcher knife C. channel knife D. paring knife
_____12. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain, wash or
cook ingredients from liquid.
A. Canister B. Colander C. Mixing bowl D. Soup bowl
_____13. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans, and the likes and also
used to scrape and clean griddles.
A. Measuring spoon B. Offset spatula C. Rubber scraper D. Wooden spoon
_____14. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or
whipped cream.
A. Paring knife B. Rubber spatula C. Wire whisk D. Wooden spoon
_____15. It is a screen – type mesh supported by a round metal frame used for sifting dry ingredients like starch and
flour.
A. Colander B. Funnel C. Sieve D. Skimmer
_____16. It is a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping
eggs or batter, and for blending gravies, sauces, and soups.
A. Fork B. Knife C. Spoon D. Whisk
_____17. It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains
separate device for poaching.
A. Egg Poacher B. Double boiler C. Frying pan D. Omelet pan
______18. It is a chamber or compartment used for cooking, baking, heating, or drying.
A. Blender B. Burner C. Mixer D. Oven
_____19. It is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or
mechanically.
A. Bleaching B. Hand washing C. Ware washing D. Washing machine
_____20. It requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware.
A. Hand washing B. Manual ware washing C. Mechanical ware washing D. Washing machine
_____21. It is the egg ‘s outer covering which accounts for about 9 to 12 % of its total weight depending on egg size.
_____22. It is a disease that results from eating food containing harmful micro-organism.
_____23. It is a disease that results from eating food containing toxins from bacteria, molds or certain plants or animals.
_____24. It is used for mixing creams, butter and for tossing salads.
A. Electric mixer B. Serving spoon C. Wire whisk D. Wooden spoon
_____25. It is used for preparing meat, chicken, and other grains or legumes, such as mongo and white beans in lesser
time.
A. Double boiler B. Frying pan C. pressure cooker D. rice cooker
_____26. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.
A. Scorching B. Skin formation C. Thinning of gel. D. Weak gelling
_____27. This results when there is too much liquid in relation to the starch.
_____28. This problem can be reduced by covering the container of the starch gel with a waterproof cover.
_____29. This can be avoided by temperature control and constant stirring so the starch granules do not settle at the
bottom of the cooking pan.
A. Scorching B. Skin formation C. Thinning of Gel D. Weak gelling
_____30. FIFO stands for ___________
A. Fan In Fan On B. First In Fight Out C. First In First Out D. Fit In Fit Out
TEST II. Comprehension: Explain briefly. (5points each)
31-35. Why does cookery consider as one of the most profitable activities in food service industry?
36-40. What is OHS? How does OHS important in Cookery?
41-45. What is mise’en place? Explain the important of it in cookery?
TEST III. Application (25 points)

46- 70. Group Product/Performance: Prepare and cook cereals/starch dishes by following the procedure.
Prepared by:
NORIBETH DALIT-ANCHETA
TLE Teacher
Noted:
AMANDO H. CABANSAG JR.
Principal II
Name:______________________________________________ Date: _______________

LRN:_______________________________________________ Score:_______________

Fennel Hudson
I .Write the letter of the correct answer on the space provided.

_____1. What is known as the small pieces or portions of highly seasoned food, usually served before a meal to induce and
stimulate one’s appetite?
a. Appetizer b. Dessert c. Hamburger d. Salad dressing
_____2. Which of the following is a material used for salad making and dessert that need great care to ensure long shelf life?
a. Glass b. Aluminum c. Cast Iron d. Stainless Steel
_____3. It is an equipment chamber or compartment used for cooking, baking, heating or drying.
a. Refrigerator/ Freezer b. Burner c. Oven d. Cooler
_____4. Which of the following situations is good housekeeping practice best shown?
a. emptying the garbage can every other day.
b. using imported sanitizing and disinfecting materials
c. spraying air freshener before and after leaving the room.
d. planning and implementing a program of regular cleaning of fixtures, furniture and home appliances
_____5. Which of the following knife is used for trimming and paring fruits and vegetables?
a. Butcher knife b. French knife c. Paring knife d. Shears
_____6. What equipment used for storing foods to prevent bacterial infections, odors from spoiling its flavor?
a. Refrigerator/ Freezer b. Burner c. Oven d. Cooler
_____7. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
a. Canapé b. Cocktail c. Relish d. Salad
_____8. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
a. Use the same chopping board for different kinds of food
b. Keep separate chopping board for your meat and your vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using
_____9. Which of the following appetizers are made out of thin slices of bread in different shapes?
a. Relish b. Cocktail c. Hors D’ Oeuvres d. Canapé
_____10. It is a basic dice cuts having a standard measurement of 1 x 1 x 1.
a. Small dice b. Medium dice c. Large dice d. Brunoised
_____10. Which of the following is the proper order in washing the dishes?
a. chinaware, utensils, silverware, glassware
b. utensils, silverware, glassware, chinaware
c. silverware, chinaware, glassware, utensils,
d. glassware, silverware, chinaware, utensils
_____11. Which of the following is the proper order/steps in cleaning kitchen premises?
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil residues.
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces with sanitizing agent
a. 2 4 13 b. 3 1 4 2 c. 3 2 1 4 d. 1 2 3 4
a. Relish b. Cocktail c. Hors D’ Oeuvres d. Canapé
_____13. It is a basic dice cuts having a standard measurement of 1/8 x 1/8 x 1/8.
a. Small dice b. Medium dice c. Large dice d. Brunoised
_____13. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
a. Read the label of the poisonous material. b. Remove anything remaining in the mouth
c. Give her a glass of water or any fruit juice. d. Give her a spoonful sugar or any kind of sweets.
_____14. What is the process of putting your product into containers for easy distribution?
a. Packaging b. Labeling c. Wrapping d. Storing
_____15. It is often referred to as cook’s or chef’s tools.
a. Fruit and salad knife b. Citrus knife c. Kitchen knife d. Paring knife
_____17. In plating and presenting food, which among the following statement is related to texture?
a. Enhances plate presentation b. Plays important part in plate presentation
c. Adds visual interest to the food d. Serves as frame of the presentation
_____18. What do you call to a tool which used to grate, shred, slice and separate foods such as carrots, cabbage and cheese?
a. Pizza Slicer b. Food separator c. Grater d. Cutter
_____19. What rubber or silicone tool used to blend or scrape the food from the bowl?
A. Plastic rubber scraper B. Serving spoon C. spatula D. Wooden ladle
_____20. Sherwin owns a restaurant. He is awake up to 12 midnights in order to supervise the business and sees to it that he has
enough supply of materials the next day. This kind of character shows that he is
a. creative b. passionate c. motivated d. committed
a. Relish b. Cocktail C. Hors D’ Oeuvres d. Canapé
_____22._________________ are served between the soup and fish course.
A Hot Hors d’oeuvres b. Hors d’eouvres c. Cold hors d’oeuvres d. None of the above.
_____23. What do you call to the vegetable strainer which is essential for various tasks from cleaning vegetables to straining pasta
or contents?
a. Colander b. Mixing bowl C. Serving bowl D. Serving tray
_____24. It may come in wooden or in plastic board where meat, fruits and vegetables are cut.
a. Plastic rubber scraper B. Chopping board C. Table D. Wooden ladle
_____25. It is made of stainless steel and it is used for beating small amount of eggs or batter.
a. Rotary egg beater B. Egg poacher C. Fork D. Two-tine fork
_____26. What type of measuring tools used for measuring liquid ingredients and it is commonly made up of heat-proof glass and
transparent so liquid can be seen?
a. Measuring spoon b. Weighing scale c. Scoops d. Measuring cup
_____27. It is used to measure smaller quantities of ingredients called for recipe like: 1 table spoon of butter or ¼ teaspoon of salt.
a. Measuring spoon B. Weighing scale C. Scoops D. Measuring cup
_____28. One of the basic strip cuts having the standard measurement of 1/16 x 1/16 x 3
a. Julienne B. Fine Julienne C. Battonet D. French fries
_____29. One of the basic strip cuts having the standard measurement of 1 x 1 x 3
a. Julienne B. American style C. Battonet D. French fries
_____30. It is a basic dice cuts having a standard measurement of ½ x ½ x ½.
a. Small dice B. Meduim dice C. Large dice D. Brunoised
TEST II: Write the corresponding English name of each local vegetables/fruits.
31. Kinchay- ______________________

32. Sitsaro - ______________________
33. Sigarilyas - ______________________
34. Luya - ______________________
35. Singkamas- ______________________
36. Pipino- ______________________
37. Repolyo- ______________________
38. Patola- ______________________
39. Subuyas- ______________________
40. Bawang- ______________________
III. UNDERSTANDING: Explain briefly. (5 points each)
41-45. Why does cookery consider as one of the most profitable activities in food service industry?
46-50. Why it is important to clean, sanitize and store equipment properly?
51-55. Why do we need to wear our Personal Protective Equipment during working hour?
IV. PRODUCT/PERFORMANCE (25 points)

56-80. Prepare & cook appetizer by following the procedure.
Prepared by:
TLE Teacher
Noted:
Principal II
Name:______________________________________________ Date: _______________

LRN:_______________________________________________ Score:_______________

Fennel Hudson
TEST I. Write the letter of the correct answer on the space provided.
_____1. What is known as the tool that is used to push back or loosen the cuticles?
a. Cuticle remover b. Nail File c. Cuticle nail pusher d. Emery board
_____2. What is the implement that is used to shape the free edges of the nail with the coarse side and bevel the nail with the finer
side?
a. Nail Cutter b. Nail File c. Nail Trimmer d. Nail Buffer
_____3. This is a strong shape which is great for those who keep their nails short.
a. Oval Nail b. Stiletto Nail c. Round nail d. Square nail
_____4. What do you call to the wheeled cart that is pushed by hand and used for transporting manicuring and pedicuring tools and
materials?
a. Trolley b. Supply tray c. Manicure tray d. Foot file
_____5. It is an organic compound used as sanitizer in nail salons.
a. Base coat b. Top coat c. Alcohol d. Cuticle solvent
_____6. What shape of the nail is common among people with long, perfect nail beds and it may be styled slightly rounded at the
base and slightly pointed at the fingertips?
_____7. It is a clear polish applied to the nail plate before the application of colored polish.
a. Base coat b. Top coat c. Alcohol d. Cuticle solvent
_____8. What particular equipment used to sanitize or kill bacteria or micro-organisms in metal implements?
a. Hand Spa Machine b. Buffer c. Solvent d. Sterilizer
_____9. The implement with pointed and rounded ends to remove excess polish.
a. Orangewood Stick b. Nail File c. Nail Buffer d. Emery board
_____10. The electronic gadget which is used to soothe pain of arthritis, muscle spasms and dry skin of the hands.
a. Sterilizer b. Foot Spa Machine c. Hand Spa Machine d. Manicure Table
_____11. It is used to: smooth out ridges on the nails, give nails a healthy shine and remove any surface stain.
a. Sterilizer b. Buffer c. Nail file d. Orangewood stick
_____12. A type of volcanic rock used to remove callouses.
a. Foot spa basin b. Foot spa tray c. Pumice stone d. Cotton
_____13. The most famous among the nail shapes and it is created by allowing the nail to grow out straight and then filing the tip
straight across at right angles with the rest of the nail plate.
TEST II.
14-25 A. Label the following parts of a nail. Write your answers on the boxes provided.
B. True or False: Write NORIBETH if the statement is correct and if the statement is incorrect writes ANCHETA. Underline
the word that makes it incorrect and change it with the correct answer.
__________26. Adult fingernails grow at an average rate of 33 mm a month.
__________27. Toenails grow more easily.
__________28. The characteristics of healthy nails are even, glossy, and translucent pink.
__________29. The nail grows fastest on the thumb finger and slowest on the middle.
__________30. Nail grow more quickly in winter than in summer.
C. Directions: Match the statement in column A with column B. Write the letter of your choice on the space before the
number.
Column A Column B
_____31. A vertical splitting or separation of the nail plate layers at the distal
(free) edge of the nail plate a. Blue nails
_____32. Extreme thickening curvature of the nails, usually it is caused by
varying degree of hyperkeratosis b. Brittle nails
_____33. A condition nail plate which separates from the nail bed c. Claw nails
_____34. Nail condition in which the cuticle splits around the nail. d. Eggshell nails
_____35. chronic inflammation of the nail fold and nail bed (matrix) e. Hangnails
_____36. is referred to ingrown nails which affect the fingers and toenails f. Onychauxis or hypertrophy
_____37. infectious disease caused by a vegetable parasite g. Onychia
_____38. deformity of nail plate caused by biting nails h. Onychocryptosis
_____39. An overgrowth of cuticle which sticks to the surfaces of nail plate i. Onychomycosis
_____40. It is caused by uneven growth of the nails, usually resulting from illness. j. Onychophagy or bitten nail
k. Pterygium
l. Ridges
TEST III. Explain briefly. (5 points each)

41-45. What is the important of learning Beauty/ Nail Care Services?
46-50. How to care our nail tools and implements?
51-55. Why do we need to wear our Personal Protective Equipment (PPE) during the working hour?
TEST IV. PERFORMANCE (25 points)

56-80. Perform Manicuring Service with nail art design by following the proper procedure.
Prepared by:
TLE Teacher
Noted:
Principal II
Name:______________________________________________ Date: _______________

LRN:_______________________________________________ Score:_______________
Fennel Hudson
I Knowledge: Write the letter of the correct answer on the space provided.
_____1. What is known as the science of art of producing, improving, marketing, and using of fruits, vegetables, flowers and
ornamental plants?
a. Horticulture b. Agri Crops c. Agriculture d. all of the above
_____2. Which of the following tools is used for spraying insecticides, foliar fertilizers, fungicides and herbicides?
a. Sprinkler b. sprayer c. pail d. hose
_____3. An open container with a single wheel at the front and two handles at the back used to transporting things is a _____.
a. Hand tractor b. tractor c. trailer d. wheel barrow
_____4. An implement attached to a tractor that is used to pulverize the newly plowed soil is a _________.
a. Trailer b. disc harrow c. native plow d. disc plow
_____5. What implement is being pulled by a working animal to till the land?
a. Harrow b. native plow c. Disc plow d. Disc harrow
_____6. Which tool resembles the appearance of a spoon and is used for transferring soil?
a. Spade b. Shovel c. Spading fork d. Grub hoe
_____7. A tool with one end of its blade flattened and the other pointed at right angles to its handle is a ___________.
a. Pick mattock b. crowbar c. bolo d. spade
_____8. Which tool is used for cutting grass?
a. Shovel b. bolo c. crowbar d. pick mattock
_____9. Which tool is used for watering the seedlings and young plants?
a. Sprinkler b. sprayer c. pail d. hose
____10. A tool that is used for cutting branches of planting materials and unnecessary branches of plants is ______.
a. Pruning shear b. bolo c. axe d. knife
II. PROCESS/SKILLS:
A. Write NORIBETH if the statement is correct and if the statement is incorrect writes ANCHETA. Underline the word that makes
it incorrect and change it with the correct answer.
__________1. The best way to use the stone is to find a way to stabilize the tool that you want to work on.
__________2. Tools that are worn out should be separated and fixed immediately to avoid accident.
__________3. When sharpening, try to maintain the original factor bevel or angle.
__________4. Always push the file across the blade in the motion away from your body.
__________5. Clean accumulated rust and dirt off all metal surfaces with a wire brush.
B. Compute the total area of the following:

1 2
3 4
5.
a. Compute the area of a triangular rice field;

b. Compute the area of a square rice field;
c. Compute the area of a rectangular rice field;
d. Compute the total area of a rice field.
III. UNDERSTANDING: Explain briefly. (5 points each)

1. What is the important of learning horticulture?
2. How does the different farm tools and equipment help in horticultural activities?
3. Why do we need to wear our Personal Protective Equipment (PPE) during the working hour?
IV. PRODUCT/PERFORMANCE (20 points)

Boys: Transplant some seedlings from the nursery to the horticulture garden.
Girls: Plant different seeds of fruits trees at the school nursery.
Prepared by:
TLE Teacher
Noted:
Principal II

1st Grading Examination2

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

1st Grading Examination2

Uploaded by

Copyright:

Available Formats

Republic of the Philippines

Name:______________________________________________ Date: _______________