Republic of the Philippines

Department of Education
Caraga Administrative Region
Division of Agusan del Sur
Loreto West District
STO. TOMAS NATIONAL HIGH SCHOOL
Sto. Tomas, Loreto, Agusan del Sur

FIRST GRADING EXAMINATION IN TLE - 7

NAME:_____________________________________________ SCORE:_______________
YEAR/ SECTION:_____________________________ DATE:_______________

TEST I. Read the following questions and encircle the correct answer.
1. It is powered tool machine used in farming
a. Equipment b. Farm implements c. Hand tools d. Farm tools
2. Accessories pulled by animals or mounted to machineries to make work easier.
a. Equipment b. Farm implements c. Hand tools d. Farm tools
3. Objects that are usually light and are used without the help of animals and machines.
a. Equipment b. Farm implements c. Hand tools d. Farm tools
4. Which of the following is an example of a digging tool?
a. Bolo b. Crowbar c. Grub Hoe d. Pruning Shear
5. Which tool is used for cutting grasses?
a. Shovel b. Bolo c. Crowbar d. Mattock
6. What tool does NOT belong to the group?
a. Crowbar b. Mattock c. Shovel d. Pruning Shears
7. Farm tools are very important in pre- horticultural operations because they _______________
a. Make work easier c. Save time and effort
b. Make work faster d. all of the above
8. A tool with one end of its blade flattened and the other pointed at right angles to its handle is a _____________
a. Mattock b. Crowbar c. Bolo d. Spade
9. Which tool resembles the appearance of spoon and use for transferring soil?
a. Spade b. Shovel c. Spading Fork d. Grub Hoe
10. What implement is being pulled by a working animal to till the land.
a. Harrow b. Native Plow c. Disc Plow d. Disc Harrow
11. An implement mounted to a tractor that is used to pulverize the newly plowed soil is ______________________.
a. Trailer b. disc plow c. native plow d. disc plow
12. An open container with a single wheel at the front and the front two handles at the back used to transport things.
a. Hand tractor b. tractor c. basket d. wheel barrow
13. Which of the following tools is used to harvest crops?
a. Knife b. plow c. Spade d. Basket
14. Which tools is not belong to the hand tools?
a. Bolo b. crowbar c. pick-mattock d. tractor
15. It is used for breaking hard top soil and pulverizing soil.
a. Grab – hoe b. axe c. rake d. crowbar
16. It is used for cutting tall grasses and weeds and chopping branches of trees.
a. Grab – hoe b. axe c. rake d. bolo
17. It is used for removing trash or soil, digging canals or ditches and mixing soil media.
a. Spade b. axe c. rake d. bolo
18. It is used in removing trash, digging loose soil, moving soil from one place to another and for mixing soil media.
a. Spade b. shovel c. rake d. bolo
19. A hand tools used for loosening the soil around the growing plants.
a. spade b. hand trowel c. rake d. bolo
20. It is used for inter row cultivation.
a. spade b. shovel c. Hand Fork d. bolo
21. It is used to pull a plow and harrow in preparing a large area of land.
a. spade b. Hand tractor c. Hand Fork d. bolo
22. A tool used for cutting bigger size post.
a. Axe b. shovel c. bolo d. light hoe
23. It is used for spraying insecticides, foliar fertilizers, fungicides and herbicides.
a. Sprayers b. basin c. wheel barrow d. sickle
24. Used for hauling trash, manures, fertilizers, planting materials and other equipment.
a. Pail b. wheel barrow c. basket d. none of the above
25. It is used for cleaning the ground and leveling the top soil.
a. Rake b. knife c. plow d. axe
26. It is used to draw irrigation water from a source.
a. Water pump b. water hose c. tractor d. pail
27. Used to pull disc plow and disc harrow in preparing a large area of land.
a. Hand tractor b. tractor c. trailer d. Four-wheel tractor
28. It is used for watering seedlings and young plants.
a. Pail b. sprinklers c. basin d. none of the above
29. Used for cultivating the garden plot by loosening the soil and removing weeds around the plant.
a. Rake b. hand cultivator c. plow d. axe
30. It is used for cutting branches of planting materials and unnecessary branches of plants.
a. Rake b. hand cultivator c. pruning shears d. axe
Test II: Write the formula in Estimating Farm Inputs and Labor Requirements.( 2 points each)

31. Estimated irrigation expenses from planting up to last harvest.

32. Estimated worker hired to perform irrigation from planting to last harvest.

33. Estimated number of days for spraying insecticides.

34. Estimated workers needed for spraying insecticides.

35. Estimated cost of insecticides use for spraying.

36. Estimated number of workers needed in weeding.

37. Workers salary during weeding.

38. Estimated number of workers employ during harvesting.

Prepared by :
Mary Grace S. Pepito

Answer Key in TLE – 7 ( Agri Crop Production )

1. A
2. B
3. C
4. B
5. B
6. D
7. D
8. A
9. B
10. A
11. B
12. D
13. A
14. D
15. A
16. D
17. C
18. C
19. B
20. C
21. B
22. A
23. A
24. B
25. C
26. A
27. D
28. A
29. B
30. C
31. Irrigation workers = Price of Water X No. of Volumes X Total no. of Days
Volume Day
32. Estimated workers = Worker x Total irrigated area
Square Area
33. Estimated no. of days = No. of days x total land area
Square Area
34. Estimated cost = Price x No. of insectecides x Total land area
Insecticides Square area
35. Worker ‘salary = salary x Total no. of days
Day
36. Estimated worker = no. of worker x Total land area
Square area
37. Workers salary = salary x total no. workers
Worker
38. Workers Employed = No. of worker x Total land harvesting area
Square area
 Republic of the Philippines
Department of Education
Caraga Administrative Region
Division of Agusandel Sur
Loreto West District
STO. TOMAS NATIONAL HIGH SCHOOL
Sto. Tomas, Loreto, Agusandel Sur

THIRD GRADING EXAMINATION IN TLE - 8

NAME:_____________________________________________ SCORE:_______________
YEAR/ SECTION:_____________________________ DATE:_______________
TEST I. Read the following questions and select the answer on the box..

BASTER GRATERS SERVING TONGS

BOTTLE OPENER HANDY POULTRY SOUP LADLE
COLANDERS KITCHEN KNIVES SPOONS
CUTTING BOARDS KITCHEN SHEARS TEMPERATURE SCALES
DREDGERS MEASURING SPOON TWO – TINE FORK
DOUBLE BOILER PASTA SPOON VEGETABLE PEELER
EMERY BOARD POTATO MASHER WHISKS
FLIPPER ROTARY EGGBEATER WOODEN SPOONS
FUNNELS SEAFOOD SERVING TOOLS BLENDERS
GARLIC PRESS SERVING SPOON STAINLESS STEEL

1. It is the most popular material used for tools and equipment.

2. It is used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
3. It is used for creaming, stirring, and mixing.
4. Used for whipping eggs, or batter, and for blending gravies , sauces , and soup.
5. Used to scrape vegetables such as carrots and potatoes and to peel fruits.
6. It is used to hold meats while slicing, and to turn solid pieces of meat while browning or cooking.
7. Used to measure the heat intensity.
8. A tools which is solid, slotted, or perforated that is made of stainless steel or plastic.
9. A tool which is used for serving soup or stews.
10. It enables you to more easily grab and transfer larger food items.
11. A utensil consisting of a small, shallow bowl on a handle, used in preparing, serving, or eating food.
12. It makes the task of cleaning seafood and removing the shell much easier.
13. It is used for beating small amount of eggs or batter.
14. Used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
15. A tool which is used to transfer a little or much cooked pasta to a waiting plate, without mess.
16. A tool which is used to measure small amount of ingredients.
17. They are practical for opening food packages, cutting tape or string to package foods.
18. It is used to cut meat, vegetables & etc.
19. A tool which make easier to lift a hot roaster to the serving platter, without it falling apart.
20. Used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
21. It is a kitchen tool which is specifically designed for the purpose of pulping garlic for cooking.
22. Used to fill jars, made of various sizes of stainless steel, aluminum or of plastic.
23. Used for turning hamburgers and other food items.
24. It is used to sharpen long knives.
25. Used when temperatures must be kept below boiling, such as for egg sauces, pudding, and keep
foods warm without overcooking.
26. Used to shake flour, salt, and pepper on meat, poultry and fish.
27. A wooden or plastic board where meats and vegetables can be cut.
28. A vegetable strainer is essential for various tasks from cleaning vegetables to straining pasta or tin
contents.
29. Used to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob.
30. A handy for returning some of the meat or poultry juices from the pan, back to the food.
TEST II: Computation:
1. Complete the following table. (10pts.)
Items Purchase Selling Price Peso Mark up Percentage
Cost/Buying Price Mark up
Bibingka 5.00 7.00
Cup cake 7.00 10.00
Pulvoron 3.00 4.00
Chicharon 25.00 35.00
Yellow Corn 10.001 15.00

2. Give the following recipe and its estimated cost, compute for the total purchase cost and
impose a 50% mark up to determine the selling price of your product. Yield = 24 servings
Item Unit Cost Total Cost Peso mark-Up Selling Price per
Serving
2 K chicken 115.00/kl.
1 head of garlic 50.00/kl.
4 Tbsp. soy sauce 20pcs/kilo
1 tsp ground black 1.00/small pack1
pepper
½ cup vinegar ½.oo/bottle
2 Tbsp. Cooking oil 40.00/bottle
TOTAL 241.9 120.95 15.118
Selling Price = Total cost + Peso mark up
No. of Yield

SP = ____________ + ____________ =_____________

 Republic of the Philippines
Department of Education
Caraga Administrative Region
Division of Agusandel Sur
Loreto North District
STO. TOMAS NATIONAL HIGH SCHOOL
Sto. Tomas, Loreto, Agusan del Sur

THIRD GRADING EXAMINATION IN TLE- Food(Fish) Processing

NAME:_____________________________________________ SCORE:_______________
YEAR/ SECTION:_____________________________ DATE:_______________

TEST I. Read the following questions and select the answer on the box.
WEIGHING SCALE WOODEN SALTING VAT
TRIPLE BEAM BALANCE WOODEN SHOVEL OR SPADE
MEASURING SPOONS BAKLAD
MEASURING CUP BAKOL
THERMOMETERS BISTAY
SALINOMETER DINARAYAN
PSYCHROMETER PANAKIP
ANEMOMETER PANANDOK
REFRACTOMETER BAMBOO POLES
KNIVES PUGON
FILLETING KNIVES TONG
SCISSORS CHOPPING BOARD
SCALERS CAN SEALER
OIL DRUM PRESSURE COOKER
EARTHEN POTS BRINE SOLUTION

1. It is a solution of salt and water.

2. It is important canning equipment used to process fish packed in hermetically sealed container at a high controlled
temperature and pressure for a certain period of time.
3. It is used to seal processed food products.
4. It is a measuring device used to measure the weight of a meat, etc.
5. It is for measuring small quantities like spices, preservatives, etc.
6. A spoon that is used to measure an amount of a substance, either liquid or dry when cooking.
7. A kitchen utensil used primarily to measure the volume of liquid or powder-form cooking ingredients.
8. It indicates the degree of hotness or coldness of a thing or a body.
9. It is used to measure the salinity of a brine.
10. It is used to measure the relative humidity of the air when sun drying.
11. It is used to determine the velocity of the wind in sun drying.
12. Used to measure the concentration of sap and syrup for food.
13. A tool used for cutting or slicing fish or meat: for scaling fish.
14. Used for filleting fish.
15. Used for trimming off fins of fish.
16. They are used in removing the scales of a fish.
17. Used as a container to keep salted fish during the process.
18. It is used in storing the salted products.
19. A container used in the salting process.
20. It is used for mixing or stirring the mixture of salt and small fish for salting.
21. It is made of bamboo used in drying the fish prior to smoking.
22. Bakol is a bamboo basket used to transport smoked.
23. It is a bamboo basket for collecting sun dried fish.
24. It is a smoking tray made of wood.
25. A bamboo cover used to keep fish submerged in the brine while boiling.
26. It is a big metal ladle to scoop up the cooked fish from the boiling brine.
27. It is used to hold the baklad.
28. It is a concrete heat source used when pre – cooking fish in a brine.
29. Used for picking up or handling food.
30. It is where fish or meat are cut; ingredients are sliced or minced.

TEST II. ENUMARATION:

31 – 40 = PARTS OF A CAN SEALER (at least 10)

41 – 50 = PARTS OF A PRESSURE COOKER (at least 10)

 Republic of the Philippines
Department of Education
Caraga Administrative Region
Division of Agusan del Sur
Loreto North District
STO. TOMAS NATIONAL HIGH SCHOOL
Sto. Tomas, Loreto, Agusandel Sur

SEMI- FINAL EXAMINATION IN FOOD (FISH) PROCESSING

NAME:_____________________________________________ SCORE:_______________
YEAR/ SECTION:_____________________________ DATE:_______________

Test I. Complete the list of measurement and conversions. Write the answer on the space provided.
1. 1 quart = ______________ cups 11. ½ ounce = _______________ grams
2. 12 tbsp. = ______________ cup 12. 1 ounce = _______________ grams
3. 1 lb. = ______________ grams 13. 1 ¼ ounces = _______________ grams
4. 14 grams = ______________ once 14. 1 ½ ounces = _______________ grams
5. 1 pint = ______________ tbsp. 15. 2 ½ ounces = _______________ grams
6. 1 tbsp. = ______________ tsp 16. 4 ounces = _______________ grams
7. 1 cup = ______________ tbsp. 17. 5 ounces = _______________ grams
8. 1 pinch = ______________ tsp 18. 8 ounces = _______________ grams
9. 2.5 kg = ______________ grams 19. 10 ounces = _______________ grams
10. ¼ ounce = ______________ grams 20. 16 ounces = _______________ grams

Test II. Identify the following. Choose your answer on the box. Write your answer on the space provided.

Concentration of a solution Preparation

Cost Sterilizing
Raw food cost Receiving
Production cost Labelling
Semi permeable membrane Storing
Solution Lay out
Homogeneous Specification
20% - 60% Labelling
Brine Label
Dissolution Vacuum Packaging

21. _____________________________ includes washing, cooking.

22. _____________________________ involves the final heat treatment during processing.
23. _____________________________ involve segregating suitable from unsuitable raw materials.
24. _____________________________ is a processing activity which purpose is to give the correct information about products.
25. _____________________________ is done keeping quality of the finished product.
26. _____________________________ is a way of placing facilities according to a plan.
27. _____________________________ is an itemized description of dimension plans, materials, and other requirements.
28. _____________________________ is attaching any printed materials to food products for identification.
29. _____________________________ is any tag, brand, mark, pictorial, or other descriptive written matter attached to a product.
30. _____________________________ may be defined as taking of air from the container during sealing in order to preserve the
products.
31. _____________________________ it is the amount of solute present in a given quantity of solvent.
32. _____________________________ it is the total amount spent for goods or services including money and time and labor.
33. _____________________________ it is the cost of raw ingredients.
34. _____________________________ it refers to the combined costs of raw material and labor incurred in producing goods.
35. _____________________________ it is a material that allows molecules of one kind to pass through it but prevents the passage
of other kinds of molecules.
36.______________________________ it refers to the homogenous mixture of substances with variable composition.
37.______________________________ it is a solution which has a uniform composition and property.
38. _____________________________ is the normal range in the percentage of food cost.
39. _____________________________ it is a solution of salt and after wherein fish is soaked and cooked before finally smoking it.
40. _____________________________ it is the process of a solute dissolving in another solute.

Test III. Arrange the following procedure on how to make a “Marinated Boneless Milkfish.
Write the number sequence on the space provided. (10 pts.)

41. _____________ Freeze them, ready for market.

42. _____________ Split the fish and remove the viscera, backbone, and dorsal fin.
43. _____________ Weigh the fish.
44. _____________ Wash the fish in fresh water.
45. _____________ Soak the deboned milkfish for seven hours in marinated solution of vinegar, salt, sugar, soy sauce, and
spices.
46. _____________ Pack the boneless milkfish in a plastic bags and seal.
47. _____________ Wash again the deboned milkfish and drain for 15 minutes.