MABATANG NATIONAL HIGH SCHOOL

Mabatang, Abucay, Bataan

First Periodical Test in TLE8 (Household Services)

Name:________________________________________________Grade./sec.:___________Date:__________Score:_____

l. IDENTIFICATION
Directions: Choose the best answer from the choices given below after each sentence. Write your
answer before the number. Letters Only.
_____1. What executive order governs the Establishment of an Occupational Safety and Health Center in the
Employees’ Compensation Commission?
a. Excutive order no. 307 b. Occupational Health and safety c. Client d. Technical Assistance
_____2. It is a cross-disciplinary area concerned with protecting the safety, health and welfare of people
engaged in work.
a. Excutive order no. 307 b. Occupational Health and safety c. Client d. Technical Assistance
_____3. It is a situation that poses a level of threat to life, health, property, or environment.
a.Hazard b.Risks c. Worker d. Client
_____4. They are the workers, companies, public or private offices, trade unions and workers’ organizations or
any organizations/communities requesting for or requiring technical assistance from the OSHC.
a.Hazard b.Risks c. Worker d. Client
_____5. This refers to the office, premises or worksite where a worker is temporary or habitually assigned.
a. Workplace b. Technical Assistance & Advice c. Executive order no. 307 d. Risk
____6. He/She refers to any member of the labor force, whether employed or unemployed, wage or non-wage.
a.Hazard b.Risks c. Worker d. Client
_____7. The goal of all occupational safety and health programs is to foster a __________.
a. Technical Assistance & Advice b.Occupational Health and Safety c. Biological d. Risk
_____8. It is a type of hazard wherein an organism that is foreign (in presence or concentration) to the
organism being affected.
a. Biological b. Chemical c. physical d. ergonomic
_____9. It is a physical factor within the environment that harms the musculoskeletal system.
a. Biological b. Chemical c. physical d. ergonomic
_____10. It is defined as the probability that exposure to a hazard will lead to a negative consequence.
a. Risk b. Hazrad c. Chemical d. physical
_____11. It is a constitutional law designed to make sure that all Filipinos have safe air to breathe.
a.R.A 8749 b. Clean Air Act c. Contingency plan d. Isolation
_____12. It is otherwise known as the Philippine Clean Air Act.
a.R.A 8749 b. Clean Air Act c. Contingency plan d. Isolation
_____13. These are precautions that are taken to prevent or reduce the likelihood of fire that may result in
death, injury or damage of property.
a. Fire safety b. Evacution c. Disarter management d. Isolation
_____14. This is the collection, transport, processing recycling, or disposal of waste materials.
a. Waste management b. Isolation c .Decontamination d. Evacution
_____15. It aims to reduce, or avoid the potential losses from hazards, assure prompt and appropriate
assistance to victims of disaster, and achieve rapid and effective recovery.
a. Disarter management b. Contigency plan c. Isolation d.Fire safety
_____16. This is a written emergency procedures plan which describes what actions must be taken to
minimize hazards.
a. Contingency plan b. Isolation c. Decontamination d. Fire safety
_____17. It refers to various measures taken to prevent contagious diseases from being spread from a patient
to other patients, health care workers, and visitors, or from others to a particular patient.
a. Isolation b. Respiratory Isolation c. Evacution d. Fire safety
_____18. This process is the reduction or removal of chemical agents.
a. Decontamanation b. Respiratory Isolation c. Evacution d. Fire safety
_____19. This plan is used to describe the need to remove all participants from the safe grad area and the
hotel due to a fire alarm (real or false) or other reason.
a. Fire safety b. Isolation c. Disater management d. Contigency plan
_____20. A kind of isolation that is used for diseases that are spread through particles that are exhaled.
a. Respiratory Isolation b. Isolation c. Disaster management d. Evacution
_____21. There are other several causes of fire, they are as follows except from one.
a. Overheated appliances b. Worn-out electrical connections
c. Lighted candles d. Sudden surge of electricity
_____22. Fire drills are conducted at the frequencies specified by the Fire Code and involve all of the following
activities except from one.
a. Fire alarm b. Supervisory staff operates emergency systems
c. Shouting aloud d. occupant’ participation is taken into account
_____23. This refers to precautions that are taken to prevent or reduce the likelihood of a fire that may result in
death, injury, or property damage.
 a. Fire Safety b. Fire Drill c. Earthquake d. Earthquake Drill
_____24. It is the shaking and vibration at the surface of the earth resulting from underground movement
along a fault plane or from volcanic activity.
a. Shaking b. Vibration c. Earthquake d. Volcanic Eruption
_____25. It is the provision of initial care for an illness or injury. It is usually performed by non expert, but
trained personnel to a sick or injured person until definitive medical treatment can be accessed.
a. Sudden Aid b. First Aid c. Emergency Aid d. Urgent Aid
_____26. The following are the general Directions for First Aid except from one.
a. Give immediate action b. Assess the situation c. Plan action to be taken d. Don’t panic
_____27. A good first aider must possess the following characteristics except from one.
a. Gladsome b. Gentle c. watchful d. Fast
_____28. During the Earthquake observed the following except from one.
a. Run b. Drop c. Hold on d. Cover
_____29. After the Earthquake observed the following except from one.
a. Expect aftershocks b. Check yourself for injuries
c. Remember to help your neighbors d. Market for basic needs
_____30. After the Earthquake at home observed the following except from one.
a. Inspect your home for damage b. Gas: Check for gas leaks
c. Electricity: Look for electrical system damage d. Inspect your neighbor’s home
ll. MODIFIED TRUE OR FALSE
Directions: Tell whether the following sentences are true or false.
______1. A hazard is a condition that poses a level of threat to life, health, property, or environment.
______2. The situation has the potential to be hazardous, but no people, property, or environment is currently
affected by this is categorized active hazard.
______3. For every company, all job descriptions must have occupational hazards.
______4. Accident prone areas should have signs that warn people.
______5. All chemicals are hazardous to man.
______6. Compressed gases or liquids can also be considered a mechanical hazard.
______7. Pesticides are normally used to control unwanted insects and plants may cause a variety of negative
effects on non-target organisms.
______8. A hazardous situation that has come to pass is called an accident.
______9. Regular medical checkups that will monitor the employees’ health can also prevent the transfer of
diseases between employees.
______10. Removing occupational hazards is only one way of improving worker protection
III. MATCHING TYPE
Directions: Match the meaning and functions in Column A with the terms in Column B. Write only the letter of
your answer.
COLUMN A COLUMN B
_____1. It is used to hold water or any liquid solution used in A. bucket
cleaning. b. water
_____2. It is a cleaning tool commonly used to scoop the dirt and c. scrubing foam
wastes on the floor. d.broom
_____3. It is used to remove the contaminants of any tool and e. tools
equipment. f. vacuum cleaner
_____4. They are devices used to achieve a task but not g. glove
consumed during the process. h. baking soda
_____5. An implement for sweeping. i. waste container
_____6. A device which uses an air pump. j. dustpan
_____7. It is also known as bicarbonate soda.
_____8. It is a garment which covers the whole hand.
_____9. It is a bin for refuses and wastes.
_____10. It is the universal solvent

Prepared by:
MARGIE N. ZULUETA
TLE Teacher

GOOD LUCK!!!!!!!!!!!!!!!!!!!
 MABATANG NATIONAL HIGH SCHOOL
Mabatang, Abucay, Bataan
First Periodical Test in TLE 9 (Cookery)

Name:________________________________________________Grade./sec.:___________Date:__________Score:_____

I. MULTIPLE CHOICE: Directions: Read the following statements carefully then choose the best
answer from the given choices. Write the letter before the number.
_____1. 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. Cast Iron c. Aluminum d. Stainless Steel
2. Which of the following appetizers are made out of thin slices of bread in different shapes?
a. Relish b. Hors D’ Oeuvres c. Cocktail d. Canapé
3. Aling Tessie finds it hard to remove tough soils from the used pots and pans. It does not respond to
different cleaning agents she used. If you will help her, which of the following will you recommend that will
surely solve her problem?.
a. Abrasive b. Detergent c. Acid Cleaner d. Solvent Cleaner
4. It is small pieces or portions of highly seasoned food, usually served before a meal to induce and
stimulate one’s appetite.
a. Appetizer c. Hamburger b. Dessert d. Salad dressing
5. Sherwin owns a restaurant. He is awake up to 12 midnight 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. motivated c. passionate d. committed
6. 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
7. Which of the following knife is used for trimming and paring fruits and vegetables?
a. Butcher knife b. Paring knife c. French knife d. Shears
8. Which of the following appetizers is made of seafood or fruit, usually with a tart or tangy sauce?
a. Canapé c. Relish b. Cocktail d. Salad
9. 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 of sugar or any kind of sweets
10. Which of the following is the proper order in washing the dishes?
a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
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 sanitizing agent
A. 4 3 2 1 B. 2 3 1 4 C. 3 1 2 4 D. 1 2 3 4
12. 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
13. This is storing techniques to refrigerate or to reduce the temperature of food.
a. refrigerate b. cold storage c. chilling d. freezing
14. To keep food cold or cool
a. refrigerate b. cold storage c. chilling d. freezing
15. The process of preserving food by means of refrigeration.
a. refrigerate b. cold storage c. chilling d. freezing
16. Came about by the Romans and were classified as liquid appetizer. That typically contained alcohol
a. aperitifs b. vinegar c. oil d. water
17. used for manipulating tools like spreading
a. spoon b. spatula c. rubber scraper d. wooden spoon
18. It is smooth in the inside with graduation mark on the inside to read. This is used for measuring liquid
ingredients like water and oil.
a. measuring cup b. measuring spoon c. measuring glass
19. The simplest appetizer
a. fresh fruit and vegetable b. canape c. petite salad d. cocktails20. There are 20.
20. Known as crudités (croo-dee-tays). Cru in French means “________”.
a. ripe b. fruit c. raw d. flower
21. A tiny appetizer or hors d’ oeuvres offered to guest seated at their tables either before or after they have
ordered from the menu.
a. Amuse Bouche (ah-mews-boosh) b. Caviar c. Bruschetta d. Tapas
22. Salted roe, or eggs, of the sturgeon.
a. Amuse Bouche (ah-mews-boosh) b. Caviar c. Bruschetta d. Tapas
23. A small food item intended to be eaten with wine or other drinks usually in bars. They are served in a small
portion intended to be eaten immediately.
a. Amuse Bouche (ah-mews-boosh) b. Caviar c. Bruschetta d. Tapas
24. Slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil, served with
toppings like canapés.
a. Amuse Bouche (ah-mews-boosh) b. Caviar c. Bruschetta d. Antipasto
25. Italian Appetizer. a. Amuse Bouche (ah-mews-boosh) b. Caviar c. Bruschetta d. Antipasto
ll. A.IDENTIFICATION: DIRECTION: Identify the following:
_____1. Butter, cream or finely chopped meat or fish placed on top of canapé base.
_____2. Holds spreads and garnish for canapés.
_____3. Adds color, design, texture and flavor to canapé.
_____4. Small open- faced sandwiches served as appetizer.
_____ 5. Serving size of canapés
B.Directions: Fill the blank with a word or group of words to make the sentence complete. (2pts)
1.Plan _______.
2.Get movement into your ________’
3. Give the design a _____________.
4. Keep items in _____________.
5. Make the _______ count.
6.Don’t drown every plate in ______ or gravy.
7. Keep it ______.
8. Let the ______ see the best side of everything.
9. Complete the saying “ the ______ eat first”.
10. Use high quality _________________.

Prepared by:
MARGIE N. ZULUETA
TLE Teacher

GOOD LUCK!!!!!!!!!!!!!!!!!!
 MABATANG NATIONAL HIGH SCHOOL
Mabatang, Abucay, Bataan
First Periodical Test in TLE 10 (Cookery)

Name:________________________________________________Grade./sec.:___________Date:__________Score:_____

Directions: Read each question carefully. Choose the letter which corresponds to the correct answer.
_____1. It is a small hand tool used generally in decorative works such as making garnishes.
A. bread knife B. channel knife. C.butcher knife D. paring knife

_____2. 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. Mixing bowl C. Colander D. Soup bowl
_____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. Rubber scraper C. Offset spatula D. Wooden spoon
_____4. 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. Wire whisk C. Rubber spatula D. Wooden spoon
_____5. It is a screen – type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.
A. Colander B. Sieve C. Funnel D. Skimmer
_____6. 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. Spoon C. Knife D. Whisk
_____7. 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. Frying pan C. Double boiler D. Omelet pan
_____8. It is a chamber or compartment used for cooking, baking, heating, or drying.
A. Blender C. Mixer B. Burner D. Oven
_____9. It is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically.
A. Bleaching C. Ware washing B. Hand washing D. Washing machine
_____10. It requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware.
A. Hand washing C. Mechanical ware washing
B. Manual ware washing D. Washing machine
_____11. 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. Shell C. Germinal disc D. Yolk
_____12. This is the entrance of the latebra, the channel leading to the center of the yolk.
A. Chalaza B. Shell C. Germinal disc D. Yolk
_____13. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg.
A. Chalaza B. Shell C. Germinal disc D. Yolk
_____14. A disease that is carried and transmitted to people by food is referred to as food borne ________________.
A. Bacteria C. Infection B. Illness D Intoxication
_____15. It is a disease that results from eating food containing harmful micro-organism.
A. Food borne bacteria C. Food borne infection
B. Food borne illness D. Food borne intoxication
_____16. It is a disease that results from eating food containing toxins from bacteria, molds or certain plants or animals.
A. Food borne bacteria C. Food borne infection
B. Food borne illness D. Food borne intoxication
_____17. It is used for mixing creams, butter and for tossing salads.
A. Electric mixer B. Wire whisk C. Serving spoon D. Wooden spoon
_____18.It is a form of quality control used to classify eggs for exterior and interior quality
a. egg grading b. egg size c. egg nutrient d. farmer
_____19. Market forms of egg that can be purchased individually, by dozen or in tray
a. fresh egg b. frozen egg c. dried eggs
_____20. Market forms of egg that are seldom to used.
a. fresh egg b. frozen egg c. dried eggs
_____21. Which starch refers to the starches as originally derived from its plant source
a. Native or Natural starch b. Modified starch c.Purified starch
_____22. Other classification of starch that have been altered physically or chemically.
a. Native or Natural starch b. Modified starch c.Purified starch
_____23. This type of starch is separated from grains and tubers by a process called wet milling.
a. Native or Natural starch b. Modified starch c.Purified starch
_____24. It is a polysaccharide made up hundreds or even thousands of glucose molecules joined together
a. Starch b. Egg c. Bread
_____25. FIFO stand for __________________________
 a. Fan In Fan On b. First In First Out c. Fit In Fit Out
ll. TRUE or FALSE
Direction: Write TRUE if the statement is correct and FALSE if it is incorrect.
_______1. Egg should be stored properly to prevent increase in alkalinity and bacterial growth
_______2.Fresh eggs can be kept more than two weeks
_______3. When storing egg yolks in the freezer, a small amount of sugar or salt should be added to prevent the yolks from becoming
too thick and thin over time
______4. To delay the deteriorative changes, reduce the penetration of mold and retard spoilage of eggs, cover the pores by dipping
the eggs in oil.
______5. In the absence of refrigerator , eggs may be stored at room temperature for about two weeks.
lll. Matching type
Direction: Match the entrepreneurial competencies in column A with their meaning in column B. Write the letter on the space
provided before each number.
COLUMN A COLUMN B
___1. CREATIVE a. makea wise decision towards the set objectives
___2. PROFIT-ORIENTED b. strategic thinking and setting of goals
___3. DISCIPLINE C. trust in one’s ability
___4. DECISION MAKING d. adoptable to change
___5. PEOPLE SKILL e. innovative to have edge over other competitors
___6. PLANNER f. solid dedication
___7. SELF-CONFIDENT g. skilful in record keeping
___8. HARDWORKING H. always stick to the plan
___9. ABILITY TO ACCEPT CHANGE i. working diligently
__10. COMMITTED J. effective and efficient communication and relation to
People.
k. always looking for income

Directions:Label the types of fried eggs

1.____________ 2.______________ 3.___________ 4._________________ 5._____________

6._____________ 7._____________ 8.___________ 9._____________ 10.___________

Prepared by:
MARGIE N. ZULUETA
TLE Teacher

GOOD LUCK!!!!!