GRADE 10

Name: _______________________________Yr &Section: ____________________Date: _______________

I. Direction : Choose and encircle the letter of the correct answer.

1. This is a gelatinized cornstarch dispersion that is likely to break.
a. Stress or other factor B. Kind and Amount of Starch c. Ingredients added
2. Certain type of starch will influence the characteristics of the starch paste viscosity and gel strength.
b. Stress or other factor B. Kind and Amount of Starch c. Ingredients added
3. Cause dextrinization.
c. Stress or other factor b. Kind and Amount of Starch c. Ingredients added
4. The faster starch-water dispersion is heated; the thicker it will be at the identical endpoint
temperature.
a. Heating rate b. Kind and Amount of Starch c. Ingredients added
5. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.
a. Weak Gel b. Thinning of Gel c. Skin Formation
6. Results if there is too much liquid in relation to the starch
a. Weak Gel b. Thinning of Gel c. Scorching
7. It is due to loss of water from the starch and protein molecules near the surface of the mixture.
a. Weak Gel b. Skin Formation c. Thinning of Gel
8. 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. Weak Gel c. Skin Formation
9. This is due to ungelatinized starch.
a. Scorching b. Raw Starch Flavor c. Skin Formation
10. One of the properties of starch.
a. starch b. Cereal c. viscosity
11. Cook at boiling temperature.
a. 212° F. b. 221° F. c.. 112° F.
12. The purpose of vegetables in making pasta.
a. become delicious b .for flavor and color c. Healthy
13. It will delay or inhibit gelatinization of starch.
a. acid b. cake c. sugar
14. It is a hundreds of shapes and sizes.
a. pasta b. Cereal c. Starch
15. What is the volume increases during cooking?
a. 1 to 2 ½ times b. 2 to 2 ½ times c. 1 to 1 ½ times

II. Identify the following:

1. What is the Italian phrase of “to the tooth”
2. Pasta should be cook?
 3. What is the example of very small shape pasta?
4. What the cooking time for lasagna?
5. How to gelatinized the starch through?

III. Enumerate the following

1-6. what are the common problems in starch cookery.
7-12. what are the factors affecting starch gel strength.
13-15. Give at least 3 of the basic principles in preparing the pasta.

IV. Write an essay on how cook pasta. 5pts

 GRADE 9

Name: _______________________________Yr &Section: ____________________Date: _______________

I. Choose and encircle the letter of the correct answer.

1. Often served preceding a meal, they served as the food cocktails.
a. Hors d’oeuvres b. Cold Hors d’oeuvres c. Hot Hors d’oeuvres
2. Served between soup and fish course.
b. Hors d’oeuvres b. Cold Hors d’oeuvres c. Hot Hors d’oeuvres
3. May consist of shrimps, smoked beef, poached egg, Spanish sardines and lettuce, sauce can be
served at the side.
a. Hors d’oeuvres Platter b. Hot Hors d’oeuvres c. Plate Hot Hors d’oeuvres
4. It should always served at the first course menu.
a. Cold Hors d’oeuvres b. Plate Hot Hors d’oeuvres c. Assorted Hors d’oeuvres
5. A well-presented platter with a limited choice of simple or more expensive foods.
a. Plate Hot Hors d’oeuvres b. Hors d’oeuvres Platter c. Grisson Platter

II. Identify the following, write your answer after the questions.2 pts each.
1. It require knowledge and skills in preparing of the different recipes.
2. It may consist of two kinds of cold meat, such as haqm, smoked beef, peppered ham.
3. A classical form of presentation.
4. How many cutouts desired for garnishing?
5. Suited for serving a small ala carte dishes.

III. Enumerate the following:

1-2. What are the types of appetizers?
3-7. Give the t types of Cold hors d’oeuvres.
8-10. Give at least 3 in hirs d’oeuvres cocktails and relishes.

IV. Illustrate the garnish cutouts as desired. 5 pts.

 HUMSS 12

Name: _______________________________Yr &Section: ____________________Date: _______________

I. Choose and encircle the letter of the correct answer.

1. A processed by which qualified citizens of the state of the Phils. Abroad exercise their right to vote.
a. Absentee voting b. suffrage c. employment of all rights
2. Suffrage is not a natural right of the citizens but merely a privilege.
a. A political right b. a merely privilege c. initiative
3. It is the process whereby the people directly propose and enact laws.
a. A political right b. a merely privilege c. initiative
4. The right and obligation to vote qualified citizens in the election .
a. Absentee voting b. suffrage c. employment of all rights
5. How many years thus the voting right of a person who commit crime?
a. 6 b. 8 c. 5
6. In what article thus the right of suffrage found?
a. article VII B. ARTICLE X C. ARTICLE V
7. In what section that the COMELEC based of the 1987 Constitution?
a. 6 b. 4 c. 2
8. To vote of the people expressing their choices for or against a propose law.
a. Plescite b. Initial c. Recall
9. Tenure method by which a public officer may be removed from officer may be removed from office
during his tenure of before the expiration of his term.
a. Plescite b. Referendum c. Recall
10 . The submission of a law or part therof passed the nation or local legislative body to tha voting citizens
of a country for their ratification.
a. Plescite b. Initial c. Recall

II.Write O if the statement is correct and X if is wrong. Write your answer before the number.
1. There must be some minimum age for voting.
2. There is a general agreement exist as to the exact age.
3. A citizen of the Philippines both male and female.
4. At least 2 years resided in the Philippines
5. The Congress shall provide a system for securing the secrecy and sanctity of the ballots as well as a
system for absentee voting by qualified Filipinos abroad.
6. After 6 years expiration of a person who sentence of committed a crime will automatically regain.

III.Enumeration.
1-6. what are the nature of suffrage?
7-9. Give the 3 types of electoral system.

IV. Write an essay of what happen to our election today. 10 pts.